Step 1

Soak the dried mushrooms in the stock for 20 minutes, then strain the liquid (reserving it) and set aside.

Step 2

Heat 1 tbsp of the oil in a flameproof casserole. Fry the fresh mushrooms in batches, adding more oil, until golden brown. Remove from the pan and set aside.

Step 3

Add the remaining oil and fry the onion, peppers, garlic, paprika and caraway seeds with a little salt and pepper for 10 minutes until softened. Return the fried mushrooms to the pan, add the rehydrated porcini and stir in the stock, chopped tomatoes and tomato purée. Bring to the boil, cover and simmer gently for 45 minutes (see Make Ahead).

Step 4

Meanwhile, make the scones. Heat the oven to 220°C/200°C fan/ gas Sift the flour into a bowl and add the salt. Rub in the butter until the mixture resembles fine crumbs, then stir in the cheese and rosemary. Make a well in the centre and work in the buttermilk until the dough just comes together.

Step 5

Transfer the dough to a lightly floured surface and shape gently into a disc roughly 22cm across and 2cm thick. Transfer to the prepared sheet, then cut into 8 wedges, leaving the slices in the round.

Step 6

Brush the tops lightly with a little extra buttermilk and bake for 20-25 minutes until risen, golden and firm. Remove from the oven and cool on a wire rack.

Step 7

Remove the lid from the stew and scatter over the parsley. Serve with the cheese and rosemary scones and a dollop of soured cream, dusted with smoked paprika.