Heat the oil over medium heat in a heavy pan and add capsicum. Cook and stir for about 2 minutes until slightly softened.
Add leeks and garlic and cook another 2 minutes. Add oregano and cover. Reduce heat to low and cook for 1 hour or until capsicum are very soft.
Blend the mixture in a processor and puree. Pour back into pan, add stock and chilli sauce and season with salt and pepper to taste.
Stir in cream and heat just until hot. Drizzle individual servings of soup with Coriander Cream.
Preheat oven to 180 degrees. In a large bowl, combine flour, polenta, cheese, baking powder, baking soda, salt and chillis. Mix thoroughly.
Cut in butter with 2 knives until mixture resembles coarse meal. Drizzle with cream and stir until mixture forms a dough.
Carefully add more cream if mixture is too dry. On a lightly floured surface, pat the dough into a circle ¾ inch thick.
Cut into 8 wedges and transfer to a baking sheet. Brush the top of each scone with beaten egg yolk mixed with a splash of water.
Bake for 15-20 minutes or until golden brown on top.
Serve with butter and chilli jam or sweet chilli sauce.
Make it extra spicy with a bit of HEAVENLY HABANERO CHILLI SAUCE