MAKES 6-7 LARGE SCONES OR 12 SMALL

2 tablespoons olive oil

3 onions, sliced

680gjar roasted red peppers, drained and sliced (we used Golden Sun)

fi cup white wine vinegar

i.

/2 cup sugar

3 cups flour

1 tablespoon baking powder

1 tablespoon sugar

/-> tablespoon salt

/2 teaspoon cayenne pepper

3 cups grated tasty cheese

300ml milk

For the relish, heat the oil in a medium saucepan and add the onions. Fry until soft then add the peppers and cook for another 10 minutes. Add the vinegar and sugar, and cook until the liquid has mostly evaporated (15-20 minutes). Set aside.

For the scones, preheat the oven to 200°C. Sift together the dry ingredients into a large bowl then add the cheese. Add the milk bit by bit, stirring gently without overmixing, Roll out on a floured surface into a long rectangle, spread the relish along the middle and roll one long side over the other. Cut into the desired size. Place on a baking tray lined with a silicone sheet or baking paper and cook for 15 minutes or until golden.

Enjoy with lashings of butter!