More delicious scones from Claire Ptak’s ” The Violet Bakery Cookbook”. When I lived in London I used to love visiting her stall in Broadway Market on a Saturday morning to pick up some naughty but nice treats. You can also make the scones in advance, then freeze and bake as and when needed. The dough will keep in the freezer for up to a month.
This fish pie from Emily Scott’s ” Sea and Shore” can also be frozen. Its good with smoked haddock or salmon, but white fish will also work well. Serve with some hot buttered peas.
A very good fish soup from Trine Hahnemann.You do need a good stock, so allow plenty of time to prepare this and sweettalk your fishmonger into giving you the fishbones!
