Heat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking sheet
Mix together the flour and salt and rub in the butter. Stir in the cheese and chopped chives, mustard powder and then the milk to form a soft dough.
Turn on to a floured work surface and knead very lightly. Pat out to around 2cm/¾in thick. Use a 5cm/2in round cutter and place each scone on the baking sheet. Do not twist the cutter. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the top of the scones with a little milk. Bake for 12–15 minutes until well risen and golden. Cool on a wire rack.
Tip: Add a tsp lemon juice to your mix, to boost the raising agents in the flour.
Handle the dough as little as possible.
For a stronger taste, replace the Wee Comrie for a matured Strathearn.
Peel and cut the butternut squash into small cubes and roast in the oven for 20 minutes or until soft.
Heat the oil in a frying pan. Fry the lamb mince and white onion in the vegetable oil, season with the Ras al hanout spice mix.
Put the cooked mince and onion into a large bowl. Add the roasted butternut squash, cubes of the lady mary cheese and the chopped spring onion. Season with salt and pepper.
Place the filo pastry on a work surface. Take a sheet of the pastry and put a damp tea towel on the other sheets (filo pastry dries out very quickly).
Brush the sheet of pastry with some butter. Place another sheet on top, and repeat the brushing. Do this for a third time.
Put a line of the lamb mixture in the middle of filo pastry, fold in both ends over the lamb mixture and then fold the edges in to form a roll. Brush with melted butter. Repeat steps until the lamb mixture runs out. Put all of the briks on a baking tray.
Bake in the oven until golden brown. Serve hot with buttered green beans.
Tip: You can replace the butternut squash with pumpkin, sweet potatoes or carrots.
Dust the top layer of filo/Brik pastry with Chili powder or Sumac to taste.
Ras el hanout is a mix of spices. You can easily create your own from recipes online.
2 Wee Comrie cheeses (about 450g/1lb), horizontally cut in half.
Prep: 25min > Cook: 20min > Ready in: 45 min
Preheat oven to 200C/180C fan/Gas 7.
Rub in the inside of a gratin dish with the raw, peeled garlic.
Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender.
Drain and set aside to cool slightly.
Meanwhile, heat a frying pan until hot and fry the bacon and shallots for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.
Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Score the rind of the cheese and lay the halves on top, rind side up.
Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.