Method

• 1

  Heat the oil in a deep pan and fry the leek and garlic for about five minutes over a low heat until soft.

• 2

  Add the diced potato and stock then bring to the boil. Reduce the heat, cover and simmer for 20 minutes until the potato is tender.

• 3

  Pour in the milk and bring back to the boil. Add the watercress and cook for a minute or two so it wilts but still retains its colour. Season with a little salt and pepper. Pour into a food processor and blend until smooth. Ladle into hot mugs or bowls and if you like, garnish with chives.

• 4

  To make the scones, preheat the oven to 200C/400F/Gas 6. Sift 200g self-raising flour into a bowl, add 60g butter cubes and mix until it resembles fine breadcrumbs. Stir in 60g grated veggie Cheddar and 1 tbsp chopped chives. Add 100ml Gold Top milk plus 1 tsp mustard and mix to a dough. Knead lightly but do not over mix. Roll out to a 2cm thickness and cut out rounds. Place on a baking sheet, brush with a little more milk, and bake for 15-18 minutes until golden and risen.