Smoky beef and rioja stew with paprika and manchego scones

To make the scones, heat the oven to 220C/fan 200C/gas 7. Put the flour, butter and 1/2 tsp salt in a food processor. Pulse to breadcrumbs, then tip into a bowl and add 2/3
of the cheese and the paprika. Gradually stir in the milk until you have a soft dough.

Flour the work surface, then gently pat the dough into a rectangle 20cm by 13cm. Cut into 8 squares, then cut each in half to make 2 triangles. Put on a baking sheet, brush with more milk and scatter over the rest of the cheese and another pinch of paprika. Bake for 12-14 minutes or until risen and golden.

Turn the oven down to 160C/fan 140C/gas 3. Heat a tbsp oil in a large non-stick frying pan and fry the chorizo until golden. Scoop out, then toss the beef in the seasoned flour and brown it in the same pan. Transfer the beef and chorizo to a large casserole with a lid. Add a splash of wine to deglaze the pan, then tip it on top of the beef and chorizo.

Clean out the pan, then add a little oil and fry all the veg until it starts to turn golden. Stir in the paprika, tomato purée, vinegar and thyme. Tip everything into the casserole, add the remaining wine and stir. Bring to a simmer, then put on a lid and put it in the oven for 3 hours or until the meat is tender. If the sauce is too liquid bubble it on the hob unti it thickens. Scatter over extra thyme and serve with the scones and buttered greens.