Vegetarian recipe ideas
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Heat the oven to 220c/fan 200c/gas 7. Put the flour, a pinch of salt, baking powder and 3 tbsp caster sugar into a food processor. Add the butter, poppy seeds and lemon zest. Using the pulse button, rub the butter into the dry ingredients.
Tip into a large bowl, add the beaten egg and 125ml double cream and, using a knife, stir until the dough comes together. Lightly flour the work surface and roll the dough out to a thickness of about 3cm. Dip a 7cm cutter into flour and then stamp out as many shortcakes from the dough as you can.
Gather the scraps together, roll them out again and stamp out more shortcakes to make 8 in total. Arrange on a parchment-lined baking sheet, brush the tops with a little double cream and sprinkle with caster sugar. Bake for about 15 minutes or until well-risen and golden brown. Cool slightly.
To make the vanilla cream, split the vanilla pod in half and scrape the seeds into a bowl. Add the icing sugar and double cream and softly whip. Cover and chill until needed. Slice the peaches and mix with the caster sugar and lemon juice.
Split the warm shortcakes in half, add a good dollop of vanilla cream, some peaches and put the top back on. Serve immediately.
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