Air-fryer Cheddar cheese & chive scones

Sift the flour into a bowl with the baking and mustard powders, then add a generous pinch each of cayenne pepper and sea salt. Cube up the butter, then use your thumbs and fingertips to rub it into the flour mixture until you have little cornflake-sized pieces.

Coarsely grate in 100g of the Cheddar, finely chop and add the chives, then mix everything together. Make a well in the middle, pour in the milk, and bring together into a soft, dry dough, adding a tiny extra splash of milk, if needed – use your hands, if necessary, but don't be tempted to over-mix.

Turn out on to a flour-dusted surface and quickly work the dough into a 3cm-thick round, then cut into 6 triangular wedges. Lightly brush the tops with milk, grate over the remaining cheese, and sprinkle with a little cayenne.

Rub the air-fryer shelf with a little olive oil, then preheat the air fryer to 180°C for 2 minutes. Evenly space in the scones and cook for 12 minutes, or until golden – you may need to work in batches.

Mix the cream cheese with a good few gratings of lemon zest, season with black pepper, and add a drizzle of extra virgin olive oil, if you like. Serve with the warm scones. Great with a watercress, chicory, apple and walnut salad.