Gizzi Erskine served up a tasty Onion and Roasted Root Vegetable Stew with Cheesy Scones on Sunday Brunch.

The ingredients are: 2-3 tbsp oil, 5 onions, thinly sliced, 5 garlic cloves, finely chopped, 40g dried porcini mushrooms, 1 parsnip, peeled and cut in half lengthways, 2 carrots, peeled, 1 tsp tomato puree, 1 tsp English mustard, 1 tbsp plain flour, 250ml red or white wine, 250ml dark ale, 1 tsp Marmite, 1 tbsp red wine vinegar, 1 tbsp brown sauce, 2 bay leaves, 1-2 sprigs of rosemary, 400g tin carlin peas, sea salt and freshly ground black pepper.

For the scones: 350g self-raising flour, 1 tsp English mustard powder, 1/4 tsp cayenne pepper, 1 tsp salt, 200g cold butter, cut into cubes, 100g cheese of choice, cut into small cubes, 1 tbsp Marmite, 200ml buttermilk, 40g Parmesan, grated, plain flour for dusting and 1 free-range egg, whisked.

See recipes by Gizzi Erskine in her book titled: Restore available from Amazon now.