- 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.
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!
- 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).
- 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.
- 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!!
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!!
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!
- 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!
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.
- 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.
- 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
- 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
ENJOY YOUR ALL BRITISH MEAL!