Recipe Parsnip Chowder 100g diced streaky bacon or pancetta 25g butter 1 stick celery diced 2 medium onions, finely chopped 1 clove garlic minced 1 heaped tablespoon plain flour 750g parsnips, peeled and cut into 2cm dice 1 litre chicken stock 50ml double cream Handful chopped parsley Cook the bacon in a dry saucepan until crisp. Add the butter, celery, onions and garlic and cook gently with a lid for about 15 minutes stirring occasionally. Add parsnips and cook to coat. Mix in the flour then add the stock. Bring to a simmer and stir well. Cook for about 20 minutes on a gently simmer or until the parsnips are cooked. Finish off with the cream and parsley. Check seasoning and serve with the griddle scones. Rosemary, cheese and onion griddle scones250g plain flour 1 teaspoon baking soda Good pinch salt 1 tablespoon chopped fresh rosemary 1 medium onion, finely chopped 1 tablespoon oil 75g grated sharp cheddar 225ml buttermilkCook the onions in the oil until soft and golden. Cool. Mix the flour, salt, baking soda, rosemary, cooked onions and cheddar in a bowl then mix in the buttermilk to make a stiff dough. Place on a floured surface and bring together gently then flatten to about 2cm thick. Cut out rounds and place on a medium hot griddle or heavy frying pan. Cook for about 3 minutes each side and turn on their sides to cook through.

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“What did the council decide on item 42?” — answered with the speaker and the moment.