Ingredients

• 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.

Directions:

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

Ingredients

• 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.

Directions:

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.

Directions:

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!

Ingredients

• 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

Directions:

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!!!

Ingredients

• 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

Directions:

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!

Ingredients

• 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)

Ingredients

• 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.

Ingredients

• 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)

Ingredients

• 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

Ingredients

• 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

Ingredients

• 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

Ingredients

• 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

Ingredients

• 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.

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)

Directions

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!

Ingredients

• 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).

Ingredients

• 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?)

Ingredients

• 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

Ingredients

• 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

Directions:

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.

Ingredients

• 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

Ingredients

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)