Creamy tomato soup with goat’s cheese & poppy seed scones

Melt the butter in a large saucepan, then add the vegetables, garlic and bay. Season. Cover and cook over a medium heat for 10 minutes, stirring occasionally, until caramelised. Add the tomatoes and 275ml stock, then simmer with the lid ajar for 15 minutes. Preheat the oven to 220ºC, gas mark 7.

Roughly chop ½ the goat’s cheese, then chill the rest. In a large bowl, combine the flour, 1 tbsp poppy seeds, lemon zest and salt. Rub in the cold butter and cheese to look like fine crumbs. Mix the milk and lemon juice, then work into the bowl to make a sticky dough.

On a floured work surface and using your hands, knead the dough briefly. Pat into a 15cm round, cut into 8 wedges and move to a floured baking tray. Brush with milk, sprinkle with 1 tsp poppy seeds, then bake for 15 minutes, until risen and golden.

Remove the bay from the soup, add the cream and blend until smooth. Gradually add the remaining stock to loosen. Season. Gently reheat without boiling. Serve in bowls with more cream, a little black pepper and the warm scones and sliced cheese on the side.