Method

• 1

  Make the scones: Preheat oven to 220C/425F/Gas 7. Reserve a few watercress sprigs. Finely chop rest.

• 2

  Sift the flour, baking powder and mustard into a bowl. Add the salt and butter, then rub in. Stir in the watercress and two-thirds of the Cheddar cheese.

• 3

  Make a well in the centre, add the buttermilk and mix together with a round bladed knife to form a soft dough.

• 4

  Knead lightly on a lightly floured surface, then use a floured rolling pin to roll out to a thickness of 2.5cm. Use a 6cm round cutter to cut out circles.

• 5

  Place the scones on a lightly oiled baking sheet. Brush each with a little buttermilk (or milk) and top with a sprig of watercress, then scatter over the cheese. Dust with a pinch of cayenne pepper (if liked) then bake for 20-25 minutes or until golden. Leave to cool for five minutes in the tray.

• 6

  While the scones are cooking, turn your attention to the soup. Heat the oil and sauté the leek and potato for three minutes or until soft. Add the stock, season and simmer for seven minutes, until the potatoes are soft.

• 7

  Add the watercress, return to the boil and simmer for two minutes. Remove from the heat. Blitz with a stick blender until velvety smooth. Adjust the seasoning and add grated nutmeg to taste.

• 8

  Ladle into bowls and serve with the warm watercress and cheese scones.

• PER SERVING: 22.8g FAT (Excluding extras)