Jack Monroe's blue cheese and onion tattie scones recipe — theguardian.com

These simple but hearty scones are ideal for any time of day. I serve mine for breakfast with a runny egg on top, or for dinner with buttery cabbage and succulent chicken thighs. (Serves 4) 38p per person 500g potatoes, diced, 14p 25g butter, 12p 1 onion, finely chopped, 10p 1 egg, beaten, 22p 50g blue cheese, crumbled, 35p 2 tsp thyme leaves, 10p 150g flour, 7p Boil a medium pan of water, add the potatoes and reduce to a simmer until very soft.

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