For the topping
8oz self raising flour
2oz margarine
1/4 pt milk,
3oz grated cheese
1 egg, beaten

Set oven at 200c/400f/gas 6.

Fry onions in butter until soft, add mince and mushrooms and fry until browned, then sprinkle over the flour and the crumbled stock cube and mix well. Mix the mustard to a smooth paste with a little water and add to the pan with the contents of the can of tomatoes, the tomato paste, herbs and seasoning to taste. Bring to the boil, stirring continuously, then simmer gently for 10 minutes. Turn the mixture into an ovenproof dish.

Sieve the flour with 1/2 tsp salt and rub in the margarine. Add the milk and mix to a soft dough. Roll out to an oblong and sprinkle with the cheese. Loosely roll up the dough from a long edge, like a swiss roll. Cut into slices and arrange around the edge of the dish. Brush the scones with beaten egg, and bake for 30 minutes. Serve hot with vegetables or salad. Serves about 4 people.