Rick Stein served up tasty tattie scones with a root vegetable salad and smoked salmon on Rick Stein’s Food Stories.

The ingredients for the tattie scones are: 500g floury potatoes, such as Maris Pipers or King Edwards, peeled, 25g butter, 2 spring onions, finely sliced, 100g self-raising flour, salt and freshly ground black pepper.

For the beetroot salad: 1 small raw beetroot, peeled, 4 radishes, trimmed, 1 small fennel bulb, save the fronds to serve (optional), 2 tbsp cider vinegar, 1 tbsp sunflower oil, 1 heaped tsp brown soft sugar and 1 tsp chopped dill, plus extra to serve (optional).

To serve: 4 tbsp crème fraîche, 2 heaped tsp creamed horseradish and 150–200g smoked salmon or trout
lemon wedges.

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.