Sarah Venning’s recipes

Pre-heat oven to 220°C

500g plain flour
1tsp salt
2tsp bicarbonate of soda
4.5 tsp cream of tartar
50g cold unsalted butter, diced
25g Trex in teaspooned lumps
300ml milk
1 egg beaten for egg wash
75g sultanas or cherries

Sift flour, salt, bicarbonate of soda and cream of tartar. Rub in fats. Add all milk at once, mix briefly, then turn out and knead to form dough.
Roll out to 3cm thickness. Cut out scones. Brush tops with egg wash.
Bake for 10 minutes or until risen and golden.

2 skinless breast fillets
a few tbsp plain flour
1 egg
about 75g breadcrumbs
Heat the oven to 200°C/Gas 6. Cut the chicken into thin chunks, four or five per child. Spread the flour out onto the table and roll the chicken in it until coated. Beat the egg in a bowl and dip the chicken first into the egg and then into the breadcrumbs. Place on foil in oven for 20 minutes.