Ingredients...

200g dates
125g glace cherries
2 tbsp flax seeds
3 tbsp desiccated coconut (plus extra for rolling)
2 tsp vanilla extract
2 tsp cocoa powder

Method...

Ingredients

2 large sweet potatoes, peeled and chopped  1 mug of peas 1/2 a red onion, sliced 3 sausages (I used Cauldron Veggie ones) 1 tbsp balsamic vinegar 3 big handfuls of spinach Ready rolled puff pastry Milk or egg to glaze (I used Oatly milk)

Method

~Set the oven to 180 celcius to warm up~ 1. Boil a saucepan of salted water, then add the peas and sweet potatoes and cook for 10 minutes. 2. Whilst the vegetables are boiling, put a little oil to a frying pan and add the onions and sausages. Cook on a medium heat as per the instructions on the sausage packet, and add the balsamic vinegar halfway through cooking to caramelise the onion. Mine took about 10 minutes.  3. Add the spinach for the final minute of cooking for the sausages and onion, until wilted, then remove from the heat. 4. Drain the sweet potatoes and peas, then mash together. 5. Slice the sausages, then start layering the potato mix and sausage/onion mix in a large dish. 6. Cover with puff pastry and glaze. 7. Bake at 180 celcius for 25-30 minutes until golden in colour.

Emma xo

Ingredients:

2 medium sweet potatoes, peeled and chopped
1 cup brown rice
Half a red onion, chopped
Half a red pepper, chopped
Tin of kidney beans, rinsed and drained
4/5 leaves wild garlic, or a crushed clove of garlic
1 teaspoon vegetable stock
1 teaspoon dried mixed herbs
1 tablespoon chopped fresh thyme
2 tablespoons flour
Cracked black pepper to season

Method

1. Preheat the oven to 200 Celcius, grease a baking tray with oil or butter then sprinkle on some flour to prevent the burgers sticking.
2. Put the rice in a pan of  water, bring to the boil and cook for 10 minutes, before adding the sweet potato. Cook for a further 10 minutes.
3. Add the onion to the pan and cook for a further few minutes to soften.
4. Drain the pan, then add all of the other ingredients, stir well
5. Use a hand held blender to lightly pulse the mixture, so that it is smooth enough to form burger shapes but still has some texture.
6. Flour your hands then shape the mixture into balls then flatten onto the baking tray. Bake for 20-25 minutes.

Finding & Identifying

Please remember only to pick the amount you need! 

• Find areas where there is plenty of wild garlic growing and only take small amounts for personal use, making sure to leave plenty for other foragers and for the ecosystem and wildlife as a food source.
• Some areas you may need permission to pick from so make sure to ask before you pick! 
• Make sure you stay in public areas and don't trespass, as well as keeping to footpaths to avoid trampling plants.
• Most importantly, be mindful of the woodland and be careful not to cause damage to the habitat and wildlife that live in it! If in doubt, don't pick <3

Let's Cook!

Emma xo

Ingredients

• Half an onion, chopped
• 1 medium courgette, cut into 1cm size pieces
• 1 generous handful of kale
• Half a tin of chopped tomatoes, or three chopped fresh tomatoes
• Half a mug of dried red lentils
• Vegetable stock
• 1 generous dessert spoon tomato paste
• A generous pinch of each- garlic powder, cumin, turmeric, paprika and curry powder

Probably the quickest and simplest recipe I've ever shared! 

Mug cakes are definitely something me and my university flatmates have mastered well- just mix everything in a mug and microwave. It's the perfect sugar fix for students and busy people! Best of all, this one uses simple store cupboard ingredients so won't break the bank, and is suitable for vegans too. It's a winner all-round! 

Ingredients

2 tbsp self raising flour 1 tbsp caster sugar 1 tbsp cocoa powder 1/4 tsp baking powder 1 tsp vegetable oil 3 tbsp soya milk

Method

1) Beat everything together in a mug with a fork until smooth 2) Microwave for 1-2 minutes until risen and just cooked (I like to under-cook mine slightly to get a gooey edge like a brownie!) 3) Add a scoop of vanilla ice cream if you're feeling luxurious!

I haven't done a sweet recipe for a while, in comparison to last year when every recipe was sweet! It's mostly because at home I had plenty of ingredients, fresh eggs from our own chickens, and time- all of which are all slightly more of an issue at university haha! 

However, a few days ago one of my flatmates had some blueberries that were going too soft to eat to I decided to bake a batch of cookies to share out to everyone.

I adapted a melting moments recipe, substituting lard and butter for vegetable margarine, and egg for soya milk, to make these suitable for vegans/vegetarians/lactose intolerant people. You'd be able to swap blueberries for other yummy things you'd fancy or have lying around the kitchen too- raspberries, raisins, chocolate chips and chopped nuts would all be great in these.

Enjoy!

Ingredients

105g margarine, 75g caster sugar, 150g self raising flour, 30ml soya milk (or almond/coconut/oat milk), 100g fresh blueberries, porridge oats

Method

Heat the oven to 180C, or 160C if fan-assisted. Grease two baking trays.

Cream together the margarine and sugar until light and fluffy, then beat in the milk.

Add the flour and blueberries, mix well.

Roll walnut size pieces in your hands, then coat with oats and place on a baking tray.

Flatten slightly and bake for 15 minutes.

Emma xo

Ingredients 4 small sweet potatoes (or two medium size), 1 chopped onion, 1 slice bread- made into breadcrumbs, 1 cup peas, 1 cup mixed vegetables, 1/2 cup dried red lentils, 1 tbsp vegetable bouillon, 1 tbsp dried basil, 2 tsp garlic powder, salt Method 1. Preheat the oven to 180 Celsius. Peel and chop the sweet potatoes into 2 cm chunks.  2. Put the potatoes, peas, vegetables and lentils in a pan of water and bring to to the boil. Simmer for 10 minutes until the potatoes are just cooked (use a knife to test if they are soft). 3. Drain the vegetables and lentils and put in a large mixing bowl. 4. Add the breadcrumbs, chopped onion, bouillon, basil, garlic and season with a pinch of salt. Stir. 5. Use a hand blender to combine all the ingredients. The mixture should be smooth enough to shape into patties, but still have some texture. 6. Grease two making trays, and shape small handfuls of the mixture into balls. Place them on the baking trays and flatten slightly into burger shapes. 7. Bake for 20-25 minutes.
Serve with fresh salad and potato wedges for a delicious dinner!