Cooking method:

1. Cut the lamb into 2cm thick slices. Toss with the herbs and leave at room temperature.
2. Heat up a medium pan over medium heat.
3. Sauté the onion and leek in the oil until beginning to caramelise. Remove from the pan.
4. Add the lamb and cook until browned all over.
5. Add the carrots, celeriac and almonds and cook another minute, stirring several times.
6. Return the onion to the pan and add stock and 1 tsp flaky salt. Bring to the boil then reduce to a simmer, place a lid on and cook 1 hour. Stir several times and taste for seasoning once ready. Transfer into a baking dish.
7. Turn the oven to 190°C fan forced.
8. Make the scone dough. Place the flour, baking powder, sugar and ½ tsp flaky salt in a food processor. Add the butter and pulse blitz it in. Briefly blitz in the cheese. Tip into a bowl and quickly mix in the buttermilk – don’t overwork the dough as it will toughen the scones. Roll out 1 ½ cm thick on a flour dusted board and cut into whatever shape, or size, that takes your fancy. Use a glass whose rim and dipped in flour to prevent the dough sticking.
9. Lay the scones on top of the stew and bake in the middle of the oven for 15 – 20 minutes until golden.
10. Serve immediately with steamed greens.