Cheesy potato scone with mustard baked beans & spinach



Use left over mash or boil 2 medium diced potatoes for 15 mins (200g). Drain and mash with a knob of butter. Stir in a handful of grated cheese and 60g plain flour to bind into a dough ball scone. Fridge whilst rinsing a handful of fresh spinach leaves and put them onto a microwavable serving dish. Drain 1 can of baked beans from it's juice and mix in 1 tsp english mustard into the beans. Put the beans on top of the spinach leaves.

Using high heat and 9" frying pan lightly brush with oil. Lightly dust the dough ball and flatten it into the frying pan pressing from the middle outwards to fill the pan. Use a fork to prick all over. After 4 minutes cooking, turn the heat off and flip the scone onto the other side. Leave the scone there whilst heating the beans mixture for 5 minutes in a microwave or cook on the hob. Serve.