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.
  • Oat Milk and Berry Smoothie
  • 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!


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!


  • 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.


(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.
Eh, 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, 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).

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.

DONE! Enjoy the yum!!

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

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

Formula and 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?)

Directions: 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.

Veg Bouillon


  • 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

  • Dissolve a tbsp of Hodmedods fava bean umami paste in 2 cups of boiling water
  • Add one cup of Scottish oatmeal and let it soak for about 30 mins
  • Stir fry a finely chopped onion in rapeseed oil (we used Ola’s infused with rosemary) until
  • caramelised
  • Add a finely chopped celery stick and a handful of chopped mushrooms

When the veggies are cooked, add the oatmeal (which will have absorbed all the liquid)
Season with British sea salt and a splash of apple perry vinegar to taste
Form into patties and bake at about 190 degrees for 15-20 mins

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

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