Step 1 Preheat the oven to 200c.

Step 2 To make the cheese scones, place the flour and salt in a large bowl. Grate in the butter and rub it in with your fingertips until you have fine breadcrumbs. Add the mustard, grated cheese and very slowly trickle in the milk (you may not need all of it) and use a knife to fold the ingredients until it starts to come together. Tip the lot out onto a floured work surface and bring it together until it just forms a 2cm thick dough. Use a 4cm cutter to create the mini scones - careful not to twist it as you go otherwise you’ll have misshapen scones. Transfer them to a lined baking tray before brushing them lightly with milk and the remaining grated cheese. Bake them for approx 8 minutes until risen and golden. Allow them to completely cool on a wire rack.

Step 3 Topping 1 - Dollop a teaspoon of Dill and Mustard sauce over half a scone and top with a rolled up slice of smoked salmon. Use a vegetable peeler to create a ribbon of cucumber, then roll it up and add to the smoked salmon. Finish with a few fronds of fresh dill.

Step 4 Topping 2 - Spoon a neat quenelle of smoked salmon pâté onto half a scone. Grate over fresh lemon and add a crack of black pepper. Finish with an edible flower.

Step 5 Topping 3 - Grill the rashers of smoked streaky bacon until very crisp and allow to cool. Add a wedge of Montagnolo Affine cheese to half a scone, top with shards of streaky bacon. Finally, finish with a light scattering of chives

Step 6 Serve with the remaining Smoked Salmon Pâté and Crudités.