Barbecue Sauce


  • 1 cup Tomato paste (to make this I blended up and simmered down about 12 medium sized salad tomatoes)
  • ½ cup veg broth or water
  • 3 tablespoons apple syrup
  • 3 tablespoons barley malt extract
  • 4 teaspoons apple cider vinegar
  • 1 ½ teaspoons sea salt
  • 2 ½ teaspoons smoked water
  • The recipe I followed also called for chilli and garlic powder but I just minced up some garlic instead. If I had some chillies to hand, I would of done the same with them.


Mix everything together in a bowl. You can then eat it as it is but, I decided after mixing it to cook it down for a bit to thicken it up but its entirely up to you

Barley Malt Flapjacks


  • 250g rolled oats
  • 100-150ml rapeseed oil or hempseed oil (I like to get away with less oil if I can)
  • 100ml barley malt syrup/extract
  • 60g ground flaxseed
  • 1-2 tbsps chia seed
  • 1-2 tbsps dehulled hemp seed
  • Plus any nuts, seeds or (dried) fruit you have to hand.


Mix oats and oil together in a bowl, then add the other seeds (and nuts or dried fruit if you have any) and mix again. Add the barley malt syrup next and mix thoroughly. Transfer mixture to a baking dish and pad it down quite firmly. Bake at gas mark 1 (135 degrees C) for 20-25mins and then let cool. Finally, bask in the smell of your freshly baked flapjacks.

Beans, Peas and Mash


Chop up potatoes and turnip and simmer it all in a pan for about 20 mins. At the same time drain and rinse a can of Hodmedod’s carlin peas and lay out on a baking tray.

Drizzle with rapeseed oil, apple cider vinegar and salt (optional: add Halen Mon’s smoked water) and bake in the oven at gas mark 5 for 20ish mins.

5 mins before the carlin peas and root veg is ready, steam some green peas in the microwave (I used Birds Eye peas).

After 20 mins, remove the roasted peas from the oven and drain the water from the pan and mix in some oat milk (I used Oato) and rapeseed oil and mash.

Combine everything and enjoy!

Borlotti Hottie


  • Two big handfuls of Borlotti Beans (about half that if slicing up the whole pods)
  • 2-3 largish potatoes
  • Courgette
  • 1 large onion or a handful of small ones
  • (you can use any other seasonal veg)
  • Heaped tbsp of fava bean umami paste
  • Enough boiling water to cover the chopped veggies in the casserole dish
  • 1 level tsp salt
  • 1 capful of apple perry vinegar


Chop up all the veg into bite-sized pieces and put in a large, lidded casserole dish (you could use a crock pot/slow cooker to make this).  Shell the beans, or if the pods are small/young slice up the entire pods and add to the casserole.  Dissolve the umami paste in the boiling water and pour over the veggies.  Sprinkle in the salt and add the vinegar.  Stir.  Bake in the oven covered for 1 hr at 190-200 degrees C (while you put your feet up) stirring midway.  ENJOY!!!


It’s easy to make all British bread in most bread machines.


  • 250g wholemeal bread flour (we used Hodmedods organic stoneground)
  • 250g strong white bread flour (we used Wessex Mill)
  • 1.5 tsp of Silver Spoon sugar
  • 2 tbsps of rapeseed oil (we used MacKintosh of Glendaveny, Aberdeenshire!)
  • 1.25 tsp salt (Halen Mon Anglesey sea salt)
  • 370ml of water
  • 1.25 tsp yeast


Bung all the ingredients in the bread pan except the yeast which goes in the separate compartment.
Set the timer for 3 hrs. Ta-da!

Chickpea and Beetroot Burgers


  • 1/2 – 2/3 cup dried chickpeas (Hodmedod’s)
  • Large dessertspoon of fava bean umami paste
  • 1 kombu kelp strip
  • Rape seed oil
  • 1 onion chopped
  • 4 large beetroot LEAVES chopped
  • Handful of spinach leaves chopped
  • Handful of fresh herbs chopped
  • About 1/3 cup of golden flax seed (Tesco’s) ground
  • A little Hodmedod’s wholewheat flour to shape the burgers
  • Apple perry vinegar (to taste)
  • Sea salt (to taste)


Soak the chickpeas overnight.

Drain, rinse, and cook the next day in a stock made from the umami paste with the piece of kombu kelp (helps reduce the gas!).

Stir-fry the onion in the oil until golden, add the chopped leaves and chopped herbs.

Put the drained chickpeas in the blender with the stir-fried veggies and the ground flax seed. Add up to ¼ pint of the umami stock but make sure the mixture stays firm.

Taste and season the mixture with about 1 capful of vinegar and salt to taste. Mix well.

Shape the mixture into patties (about 4) using the flour on your hands to prevent sticking. Add a little more oil to the frying pan and cook the burgers for 4-5 mins each side until golden brown.

Enjoy with your favourite accompaniments!

Chickpea, Pasta and Veggie Hotpot


  • Soak 1-1.5 cups of Hodmedods chickpeas for 6 hours.
  • Dissolve 1 tbsp of Hodmedods fava bean umami paste in 750-1000 ml of boiling water in a pan.
  • Add a strip of Kombu Kelp and the drained and rinsed chickpeas and cook for 30 mins.
  • After 30 mins, add chopped British veg to the pan: 1 onion, 1 large potato, 1 carrot, 1 courgette, 2 regular sized tomatoes.
  • Add about 1 tsp of sea salt and cook for another 20 mins.
  • Then add Hodmedods uncooked pasta to the pan, stir in, and cook for 8 minutes or according to al dente instructions.
  • By this time, the liquid should be mostly absorbed and thickened. Remove and discard any big bits of Kombu Kelp.
  • Season to taste with more salt if needed and a small capful of apple perry vinegar.

Enjoy the Yum!

(Serves about 3)

Dock Leaf Parcels


  • 6 broad leaved dock leaves (try to get younger ones)
  • Rapeseed oil for stir-frying
  • 1 clove garlic
  • 1 onion
  • 1 courgette
  • 1-2 celery stalks
  • 2 large garlic mustard leaves
  • Small handful of fat hen leaves
  • 3/4 cup quinoa
  • 1.5 cups stock made from fava bean umami paste
  • Sea salt (about 1 level tsp to taste)
  • Capful of apple perry vinegar (to taste)


Cook the quinoa in the stock for about 15 mins until all the liquid is absorbed. Finely chop all the veg and leaves EXCEPT the dock leaves. Stir fry the garlic and onion in the oil adding the other veg and chopped leaves. Add the cooked quinoa and mix well. Season with salt and vinegar.

Dip the dock leaves in a large pan of boiling water just for a couple of seconds each, lay on a paper towel before transferring them to a plate with the underside facing up. Put 2-3 large spoonfuls of the veg and quinoa mixture into each of the leaves towards the broad end. Carefully roll up each leave.
Et voila!

Elderflower and Rhubarb Cordial


  • Elderflower and Rhubarb Cordial
  • 6-8 large elderflower heads (shake gently to remove insects)
  • 4 rhubarb stalks skinned and chopped
  • 6 Tbsp of Liberty Fields Apple Syrup
  • 1 Tbsp of Apple and Perry Vinegar
  • 2 litres of water


Choose large bright flower heads (I used a mixture of pink and white)

Dissolve the apple syrup in a large pan with a little water and add the rhubarb.

Heat for about 10 mins until the rhubarb has softened.

Add the rest of the water an continue to heat for about 5 mins.

Add the Apple and Perry vinegar and mix well.

Remove from heat and when cool add the elderflower heads and stir.

Leave to steep for 48 hours stirring a couple of times a day.

Strain through muslin into a large jug and pour into sterilised bottles.

Makes about 2 litres and keeps for 2 weeks in the fridge. Dilute with water to taste.

Fava Bean Roast


  • 2 cups dried fava beans
  • 1 Tbsp fava bean umami paste
  • 1 strip of kombu kelp
  • 1 onion chopped a bit
  • 1 clove garlic chopped
  • 1 generous (thick) slice of whole wheat bread
  • 1 heaped Tbsp flax seeds
  • 1 level tsp salt
  • 1 capful of apple perry vinegar


Soak the beans overnight. Drain and rinse the next day and cook in umami paste stock for 1 hour
with the strip of kombu kelp in the pan (helps to reduce gas ��). Drain, discard the kelp, but reserve the liquid for gravy (it will have thickened). Add the drained beans to the food processor with 1 Tbsp of the stock and the all the other ingredients and whizz until all thoroughly chopped and mixed. Taste to check the seasoning. Spoon the mixture into an oiled loaf pan. Bake at 180 C (for fan oven) for 1 hour. Turn out onto a plate and slice to serve. Spoon a Tbsp of the gravy on each slice.

Fava Bean Tofu

Eeeek!!!🤩 I am ridiculously excited by my one-ingredient, all-British, soy-free TOFU!!!👏 Made with the help of my new BGANG tofu press which I already feel is going to change my life!! ( ). The recipe (see comments) is adapted from one of theirs which uses red lentils, but seeing Hodmedods are out of coral lentils atm, I decided to use good ol’ split fava beans. It was so easy and it worked a treat!👍 Fava beans have 25g of protein/100g and are just so tasty! I feel tofu could be made from any bean, actually. Stay tuned for more BGANG experiments!!


  • 3/4 cup of Hodmedods split fava beans
  • 3 cups boiling water
  • 1 tsp Cornish seasalt (optional)


Cook the split beans for about 50-60 mins until very mushy and most of the water has gone. Drain any remaining water through a wire sieve. Return mush to pan. Using a hand held electric mixer, beat over a medium heat until very thick (about 6 mins). Scoop the mixture into the Bgang tofu press and smooth the top. Put on the lid and screw down. Leave in the fridge overnight (or a few hours until firm and chilled). Turn out your block of tofu and be AMAZED!!!🤩 Use in all your fave tofu recipes!💚🌱

Fava, Veggie, Quinoa Potage


  • About ¾ cup of dried fava beans soaked overnight
  • 1 strip of Kombu Kelp
  • 1 cup quinoa
  • Tbsp fava bean umami paste
  • Hemp seed oil
  • 1 chilli pod finely chopped
  • 1 onion finely chopped
  • Broccoli chopped (about ¼ of a head)
  • ½ large carrot chopped
  • 4 large mushrooms
  • Big handful of spinach
  • Sea salt


Drain, rinse, and cook the fava beans in fresh water with the Kombu strip (reduces the gas!) for about an hour (remove and discard the Kombu after cooking). Dissolve the umami paste in 2 cups of boiling water in a pan and add the quinoa. Cook for 15 mins and drain any excess liquid. Stir fry the chilli, onion, and other veggies in the hemp seed oil. Season with sea salt. Add the drained beans and cooked quinoa to the stir fry. Pat yourself on the back and enjoy!!
(serves 2-3).

Honeyberry Scones

Hey Hey Honeyberry Scones!!😍 The star of our afternoon tea with friends was these beauties thanks to a gift of Scottish Honeyberries from my EBPY teammate, Sam!🤩. Honeyberries are an edible member of the honeysuckle family (be careful because most honeysuckle berries are toxic) and are known as the “berry of longevity” due to being highly nutritious (if I can’t stop eating these scones I might live forever!). I made a large batch and used hemp oil (from Hemp it up ) instead of marg. I wasn’t sure how they would turn out but the texture and flavour was perfect. Recipe in the comments💜🥰.


  • (Makes 20-24)
  • 600g SR flour
  • 1 tsp baking powder
  • 8 Tbsp Silver Spoon sugar
  • 2 pinches sea salt
  • 160ml of hemp seed oil (could use rapeseed)
  • About 150ml of British oatmilk (I use Glebe Farm)
  • 4 handfuls of Scottish honeyberries


Preheat oven to 180°C (gas 6). Mix the flour, bp, salt, sugar, oil and 100ml of the milk. Mix well and rub through fingers to form breadcrumbs. Add the honeyberries and stir well. Then add the remaining 50 ml (approx) of milk gradually until you see how much you need to bind the mixture into a rollable dough. Roll out on a lightly floured surface to about 2 cm thick. I used a 5-6cm cutter to cut out 20-24 scones. Place on a baking tray lined with oiled greaseproof paper. Cook for 15-20 mins until bottoms brownish and toothpick clean (mine were done in 17 mins). Enjoy!!

Hummus Yummus!

Carrot sticks at the ready for the best and easiest hummus you’ve ever had!! Hodmedods split fava beans don’t need any soaking and soften so well that you don’t even need to use your blender. With almost 50g of protein in the 200g of dried beans in this recipe, it packs a punch in more ways than one!


  • 200g Hodmedods Split Fava Beans
  • 1 strip of Mara Kombu Kelp
  • 1 generous dessert spoon of Hodmedods fava bean umami paste
  • 1 clove garlic finely chopped
  • 1 tsp Tesco’s Cornish sea salt
  • A little less than a capful of Crone’s cider perry vinegar
  • A little rapeseed oil


Cover and cook the split beans in stock made from the umami paste with the kelp strip for about 50 mins. Drain off liquid and discard what you can of the kelp but don’t worry about bits left in there (kelp removes gas and adds to the flavour :).  The drained beans will be so soft that you can just beat them into mush with a wooden spoon. Add the salt and vinegar to taste.  Chop/press the garlic and stir fry in a little oil.  Add the cooked garlic (and oil) to the hummus and mix well. Check seasoning again whilst saying YUUUUUUMM!!!


Kale and Quinoa Medley

KALE AND QUINOA MEDLEY – fast, delicious, and protein-packed! I have no patience in the kitchen, so stir-fries are my go-to answer to the question, “what’s for dinner?”. This super-healthy recipe uses loads of seasonal veg and herbs, chickpeas that I soaked and cooked earlier in the week, and quinoa which cooks in 15 mins while you are chopping and stir-frying the veg. All British seasoning including some generous snippings of fresh herbs courtesy of Over the Wall Produce, Aberdeen!


  • 1 cup of Hodmedod’s quinoa
  • 2 cups of stock made from 1 very heaped tsp of umami paste
  • Cooked chickpeas (about ¾ cup)
  • Rapeseed oil
  • 1 onion
  • ½ a large courgette
  • Handful of mushrooms
  • Broccoli (quite a few florets)
  • BIG handful of kale
  • Fresh mix of herbs (I used coriander, cumin, basil, mustard, papalo, & mizuna! – it worked! 🙂
  • Sea salt and apple perry vinegar to taste.


Cook the quinoa in the stock. Chop and stir-fry the onion in the rapeseed oil and gradually add all the other veggies and chickpeas and stir-fry until cooked (add the kale and the snippets of herbs last). Season with salt. Add in 1 to 2 cups of cooked quinoa and mix in well. Check the seasoning and add 1 to 2 capfuls of the apple perry vinegar and more salt if needed.

Lentil and Leafu Loaf

Formula and Ingredients

  • ¾ cup of Homedod’s British green lentils
  • 1 medium onion finely chopped
  • 100 g of wholemeal breadcrumbs (I used homemade bread)
  • 1 generous Tbsp of Leafu* (optional really…😊)
  • 1 Tbsp fava bean umami paste
  • 1 level tsp of British sea salt
  • 1 capful of apple perry cider vinegar
  • Rapeseed oil (I used Rosemary infused oil)


Dissolve the umami paste in boiling water in a pan and cook the lentils in it for about 20 mins.
Drain the lentils, but not too thoroughly, leaving a small amount of liquid with the lentils in the pan.
Stir fry the onion in the rapeseed oil until soft (but not brown).
Blend breadcrumbs, onion, lentils, Leafu, and salt in a blender. Taste to check the seasoning (add more salt or vinegar to taste).
Turn into a greased loaf pan and bake for 30 mins at 180C (gas mark 4).
Turn out onto a plate and garnish with a sprig of mint.

*For directions on making leafu, see the “Nettle Leafu” tab below

Nettle Leafu


We all know that! The thing is, being mostly water, you need to eat a HUGE amount of leaves to obtain a decent amount of protein from them.

The late Michael Cole solved this dilemma by pioneering the production of Leaf Protein Concentrate, leaf curd, or LEAFU!

  • Leafu contains around 50% protein🤩 (beef steak is only 31%), and is rich in iron and many other nutrients.
  • Leafu can be added fresh to stir-fries, soups, casseroles, etc., for a mega-protein hit, or dried for later use.
  • It can be made from any edible leaves such as nettles, wild garlic mustard, bean and pea leaves, Alexanders, rape leaves, dandelions, ground elder, white clover, etc!!

Later in the week we’ll show you how we used our leafu. In the meantime, why not give it a try??😀💚

How to make Nettle Leafu

Nettle Soup

💚My garden is overrun with nettles at the moment so, as the saying goes, “eat them to beat them”!😁 This is certainly the greenest food I have ever eaten but, oh my, I did not expect it to be this delicious!!😋😋😋 With 7 x more Vit C than oranges, 3 x more iron than spinach, and almost as much protein as soybeans, nettles are undoubtedly a 5 star superfood! So, get your gloves on and get chomping!!👍👍👍


Nettle Soup (2 large bowls)

(Adapted from Felicity Cloake’s recipe)

  • 200-250g nettle tops (top 6 leaves or so if older plants, or whole young nettles)
  • Wild Garlic leaves (if available)
  • 1-2 Tbs Rapeseed oil
  • 1 decent sized onion chopped
  • 2 Tbs flour
  • 400 ml oatmilk
  • Sea salt to taste
  • 250 ml veg stock (I used fava bean umami paste stock left from a veggie stew)


It’s okay to use the nettle stems (if not too thick) as well as the leaves. Wash them all thoroughly in a tub of cold water. Then, cook the nettles and wild garlic leaves in boiling, salted water for 4 mins before plunging again in cold water to blanch (stop them from cooking further).

Then take handfuls of the nettles (and wild garlic) and squeeze as much water out as you can.

Heat the oil in a frying pan and cook the onion. Add the flour and mix in well to form a paste. Add the milk in gradually, stirring all the time. Simmer until the sauce starts to thicken adding in the stock as you go. It should have gravy consistency.

Add nettles, wild garlic, plus sauce to the food processor and blend well. Return to saucepan to reheat gently. Check seasoning. Serve and be amazed! 💚💚💚

Oat Milk and Berry Smoothie


In a blender add roughly equal parts oat milk to a selection of summer berries (I used Oato and British Frozen Fruits). Blend together until smooth and enjoy!

Potato and Turnip Mash


  • Chop up potatoes and turnip and boil for about 20 mins.
  • Mix in some oat milk (I used Oato) and rapeseed oil and mash!
  • At the same time drain and rinse a can of Hodmedod’s carlin peas and lay out on a baking tray.
  • Drizzle with rapeseed oil, apple cider vinegar and salt (optional: add Halen Mon’s smoked water).


Bake in the oven at gas mark 5 for 20ish mins.

When these are nearly ready steam some Bird’s Eye green peas in the microwave.

Combine it all and bon appetit!

Salad Dressing


  • Base flavour – Kultured’s miso (about 1-2 tbsps). You could potentially use soaked UK hazlenuts or walnuts as a base too.
  • Aromatics – 3 cloves of garlic, a handful of parsley and any other herbs you like and have to hand.
  • Sweet and spicy – I usually skip this stage but, chillies, apple syrup, sugar and barley malt syrup could be some UK produced options for this section if you wish to include them.
  • Acid – Apple cider vinegar (about 3 tbsps).
  • Oil – Rapeseed oil. I add a small amount (maybe 3-4 tbsps) just to get a better consistency. You can add as much as desired. Hempseed or linseed oil also work.
  • Adjustments (for example, does it need any additional seasoning? more salt?)


Chuck the ingredients from sections 1. to 4. into a food processor and blend. Once you’ve achieved a smooth consistency, add the oil and blend again. Taste the dressing and make any adjustments you think it may need.

Two Minute Tabbouleh

Did you know that quinoa has an amazing 15.2g of protein per 100g, plus iron, folate, magnesium, and zinc? AND it grows in the UK!

I find it to be such a versatile, gluten-free “grain” that can substitute for rice in hot dishes and bulgur wheat in salads. I can’t believe I’ve never made 2-minute-tabbouleh before! It’s the perfect way to use up leftover, cold quinoa and any salad veggies that are starting to look a bit sorry for themselves!


  • 2 cups of leftover, cooked quinoa
  • Broccoli (about 1/3 of a head)
  • 2 carrots peeled and cut in pieces
  • 1 small-med cucumber cut in pieces
  • Salad dressing (rapeseed oil, apple perry vinegar, sea salt)
  • Salt (and possibly a bit more vinegar) to taste


Bung everything in the food processor and press whizz!

Veg Boullion


  • 1 leek
  • 3-5 carrots
  • 1 large onion
  • 3 heads of garlic
  • 1 celery stalk
  • A large bunch of parsley
  • 30g salt
  • 2 tbsps rapeseed oil


Roughly chop all the veg. Add half the chopped veg to a food processor and process until smoother. Add the second half and blend until you get a uniform paste. Then add the salt and oil and process again to incorporate. Transfer mixture to a container and store in the freezer, using it when needed.

White Pudding Patties


  • 1 leek
  • 3-5 carrots
  • 1 large onion
  • 3 heads of garlic
  • 1 celery stalk
  • A large bunch of parsley
  • 30g salt
  • 2 tbsps rapeseed oil


Roughly chop all the veg. Add half the chopped veg to a food processor and process until smoother. Add the second half and blend until you get a uniform paste. Then add the salt and oil and process again to incorporate. Transfer mixture to a container and store in the freezer, using it when needed.

Wild Greens Stew

Wild Greens Stew!💚🌱A delicious ‘hungry gap’ recipe supplementing British winter-time veg with fresh greens foraged from the garden!👍 Did you know that nettles, for example, are 3x more nutritious than anything you can buy at the supermarket: 7x more vit C than oranges; 3x more iron than spinach; and almost as much protein as soybeans! Enjoy the YUM! Recipes in the comments💚👏😋


  • Wild greens: ground elder, wild garlic, Jack by the Hedge, nettles.
  • 2 large potatoes
  • 1 large carrot
  • 2 parsnips
  • 1 onion
  • 1 leek
  • 1-2 handfuls of split fava beans
  • Dried herbs
  • 2 tsp sea salt
  • 1 heaped desert sp fava bean umami paste
  • 1 Tbsp apply perry vinegar


Chop the veg and boil with the fava beans in a large pan of water. Dissolve in the fava bean umami paste, salt, herbs, and vinegar and stir well. Simmer for about 45 mins. Add the wild greens stirring well and cook for another 10-15 mins. Taste to check the seasoning. Serve and garnish with Jack by the Hedge flower. Enjoy!💚

Yorkshire Puddings


For only a few ingredients, these are surprisingly tasty and filling! I used @gazoakley’s recipe and switched out the ingredients for UK produced versions.

  • 260g self raising white flour
  • 1.5 tsps baking powder
  • 1 tsp sea salt
  • 480ml oat milk (I used Oato)
  • Rapeseed oil (for greasing the muffin tray)


1) Mix together the dry ingredients first in a bowl then add the oat milk and whisk together to get a smooth batter. Transfer the mixture to a jug you can easily pour it out of.
2) Fill the holes of a large muffin tray with two teaspoons of rapeseed oil. This recipe makes quite a lot of Yorkshire puddings so if you don’t have a large tray or don’t want too many considering using half or even a quarter of the amount of ingredients listed.
3) Put the oiled muffin tray into the oven at 210C for about 4 mins.
4) Remove the tray and quickly but carefully pour the batter to fill each hole and then return it to the oven.
5) Leave to cook for about 15 minutes or more, until it becomes nice and golden brown.

Links to suppliers of UK and Irish grown/harvested plants, mushrooms, seaweed and products made up of home-grown ingredients.

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