INGREDIENTS

INSTRUCTIONS

Preheat the oven to 200 C, 400 F, Gas Mark 6.  Heat the oil in a frying
pan over a moderate heat and fry the garlic,  courgettes, tomatoes and
thyme. Cook for 5 minutes.  Wash and chop the celery. Bring a pan of
water to the boil and cook  the celery until it is tender,
approximately 5 minutes.  Pour the contents of the pan into an
ovenproof dish. Add the canned  tomatoes, drained beans, water and
tomato puree. Place the dish over a  moderate heat and simmer the
contents for 10 minutes.  Mix the cornflour with a little water, add it
to the vegetable and  beans and stir until the sauce thickens.  Remove
the dish from the heat.  To make the scones, mix the flour, pesto and
butter until it  resembles fine breadcrumbs.  Add the buttermilk (or
yogurt) and milk, and mix the dough lightly  until it comes together.
Place the dough on a lightly floured surface. Roll the dough to a
thickness of 1 1/2cm (3/4 inch) and cut out 5cm (2 inch) rounds.  Brush
these with a little egg wash and place them on top of the beans  and
celery.  Place the dish in the preheated oven for 15-20 minutes until
the  scones are well risen and nicely browned.  Converted by MC_Buster.
NOTES : Winter vegetarian dish of mixed beans and vegetables.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 606
Calories From Fat: 129
Total Fat: 14.7g
Cholesterol: 18.2mg
Sodium: 398.7mg
Potassium: 2494.5mg
Carbohydrates: 90.3g
Fiber: 24.2g
Sugar: 6g
Protein: 33.1g