The beaver is a proud and noble animal

2 small onions, finely sliced
1 tsp turmeric
1/2 tsp cumin seeds
1/4 tsp chilli powder
1 green chilli, chopped
small handful of coriander leaves, chopped
2 eggs
100g plain flour
100ml milk
3 tbsp sunflower oil

Tip the onion and spices into a bowl with a generous pinch of salt. Mix well and leave for an hour until the onions have softened.

Add the chilli and coriande to the onions then crack in the eggs. Tip in the flour and mix.

Gradually add the milk and beat until the batter is smooth. Let sit for 30 minutes.

Heat the oven to 220C/200C fan/gas 9 with an oiled 12 hole muffin tray inside. Spoon the batter into the holes and cook for 15-20 mins until puffed up and golden and the onions have frazzled slightly.

700g self-raising flour
150g butter
150g caster sugar
2 large oranges, finely grated zest of both and juice of one orange
150g chocolate drops
200ml whole milk, plus extra for brushing

To serve
clotted cream
Marmalade

Preheat the oven to 210C/400F. Lightly butter two baking trays.

Sift the flour into a bowl. Rub in the butter using your hands until the mixture resembles fine breadcrumbs. Stir in the sugar, chocolate drops and orange zest.

In a measuring jug, mix the milk with the juice of one orange. Add to the flour mixture gradually until the dough just comes together. You may not need all the liquid. Be careful not to overwork the scone dough.

Roll out the dough to approximately 2cm/1in thickness and cut out scones using a 5-6cm cutter.

Transfer the scones to the buttered baking trays, brush the tops with milk and bake in the centre of the oven for 10-12 minutes, or until risen and golden-brown.

Remove from the oven and cool on wire rack.