I made this recipe the other day as an experiment and purely to see if it would work, and I must say I was pleased with the results! You will need to have it on toast or pancakes or something else hot, as it does go rather solid and doesn’t spread very easily unless on something warm. Try altering the level of chocolate and peanut butter according to your personal taste.

Now get ready for the quickest and easiest recipe on here!

Ingredients

• 100g cannabutter
• 75g dark chocolate. (You could use milk I guess, I just really love dark chocolate)
• 4 tablespoons peanut butter.

Method

• Gently melt the cannabutter in a bowl over a saucepan of water.
• Break the chocolate up into small pieces. Add this to the melted cannabutter and keep stirring until the chocolate is melted.
• Stir in the peanut butter.

Done! This stores really nicely in the fridge, just pour it into an empty jam jar and it is there for whenever you want some!

I really love celery soup. I think it is very underated and when made at home it is quick, simple and delicious. This is a very specially adapted version.

Ingredients

• 50g / 2oz cannabutter.
• 1 large onion.
• 2 cloves garlic, crushed
• 300g / 10oz celery.
• 150ml cannabis infused cream.
• 1 litre vegetable stock
• Parsley, nutmeg, salt, pepper

Method

• Start by infusing cannabis into the cream. Use about 2g of very finely ground herb and put into a bowl over a pan of simering water. Don’t allow the cream to boil. Allow to infuse for a minimum of half an hour, but the longer you leave it, the better.
• Gently melt the cannabutter in a large pan and fry the chopped onion until soft and clear.
• Add the celery and garlic and continue cooking until the celery has alos gone soft.
• Add the vegetable stock, then season with the nutmeg, salt, pepper and parsley to taste.
• Simer the soup for around 15 minutes.
• Add the cannabis infused cream then put ina blender and whizz until smooth.

This soup is really tasty and delicious. Serve it with crusty bread spread with more cannabutter for a tasty meal!

Now that you know how to make cannabis milk, here’s a really tasty recipe that uses it. This is a really good one for those of you that prefer the savoury recipes.

Ingredients

• 600ml/ 1 pint cannabis milk
• 25g/1oz of cannabutter, plus extra for frying
• 25g/1oz plain flour
• 80g/3oz grated mature cheese
• 200g/8oz pasta
• 1 onion
• I red pepper
• 2-3 cloves of garlic
• 2 teaspoons  whole grain mustard
• salt and pepper

Method

• Cook the pasta in slightly salted boiling water
• Meanwhile, chop the onion, garlic and pepper, and gently fry until the onion is golden and slightly sweet.
• Make the cheese sauce; melt the remaining cannabutter in a saucepan then add the sifted flour and stir until you get a smooth paste. Cook for 1-2 minutes.
• Take the pan off the heat and gradually stir in the cannabis milk. Keep stirring until all the milk is all added and the sauce is smooth and mixed.
• Return to the heat and bring to the boil, stirring all the time. Immediately reduce the heat and simmer gently for about 5-6 minutes, stirring occasionally.
• Add a little salt and pepper, and add the cheese. Stir until melted.
• Add to this the cooked vegetables, and stir this sauce over the pasta!
• Serve and enjoy.

Yup, it’s February, and the first thing I think of in February is Shrove Tuesday, or Pancake Day (even though this year it’s happening late, in March.) For this recipe you will need to make cannabis milk. This is a very similar process to making cannabutter; you need to make sure you cook this gently and slowly for it to work well.

Take one litre of full fat milk (you can add a little extra cream if you like) and add to this one ounce of finely ground cannabis. Place into a double boiler and cook gently for about half an hour, stirring occasionally so it doesn’t burn.

You can obviously put whatever you like in the pancakes, but personally my favourite is the traditional lemon and sugar, it really can’t be beaten!

Ingredients

• 4oz/100g plain flour
• I free range egg
• 1/2 pint/250ml cannabis milk
• Pinch of salt.
• White Flora (for frying)

Method

• Ready for the easiest recipe of all time? Here we go!
• Sieve the flour into a bowl, make a howllow in the middle of the flour and crack the egg into this hollow.
• Slowly start adding the milk, mixing all the time.
• Keep going until you have added all the milk and bubbles start appearing in the mixture.
• Heat some of the Flora in a pan, then add enough of the mix to just cover the bottom of the pan. (Usually you would cook these on a high heat, but I’d recommend turning the heat down a little – you don’t want to burn off the THC!)
• When the pancake looks a little solid, and bubbles have started to appear on the surface, use a palette knife to gently lift the pancake and turn it over. Cook until slightly golden.

That’s it! Serve however you like! For a little variation you could try making the cannabis milk using chocolate milk and ground hash, and adding a couple of teaspoons of cocoa powder to the flour. Delicious.

Maltesers are bloody delicious, as anyone will tell you. And as they are ‘the lighter way to enjoy chocolate’, that makes this recipe completely guilt-free! You can’t argue with logic like that! Feel free to use a different kind of chocolate if you wish, but the malt and chocolate combo goes so well together that it is very strongly recommended.

I love getting back to basics as far as cannabis cooking is concerned, and you can’t get much more basic than cupcakes! Having your cakes already divided into perfect portion sizes means it is easier to not over indulge. This will make about 12 cupcakes.

Ingredient

For the cakes

• 8oz caster sugar
• 8oz cannabutter at room temperature
• 8oz self raising flour
• 4 free range eggs
• 2 tsp vanilla extract
• 2.5 oz maltesers

For the icing

• 8oz cannabutter at room temperature
• 16oz icing sugar
• 2tsp vanilla extract
• 1oz maltesers

Method

• Start with the cake mix; begin by mixing the caster sugar and the cannabutter together in a large bowl. You can either do this with a wooden spoon or an electric hand whisk. You will need to cream them together until light and fluffy.
• One at a time add the eggs and mix in well. If you add them all at once the mix will look lumpy and curdled! So be patient and just do one at a time until thoroughly mixed together.
• Add the vanilla extract and whisk well.
• Add in the flour and stir in using a wooden spoon until the cake bater looks really smooth and creamy. Finally stir in the maltesers.
• Divide the mixture into 12 cupcake liners in a cupcake tin. Place in an oven pre-heated to 180C (160C if you’re using a fan oven.) Bake for about 16-18 minutes or until golden and firm. When you pierce the cakes with a skewer, the skewer should come out clean. Remove from the oven and allow to cool.
• Now to make the icing!
• Mix together the cannabutter, icing sugar and vanilla in a seperate bowl. Once they are vaguely mixed get an electric hand whisk, and whisk the icing until it becomes pale and fluffy.
• Once the cakes are a little cooler you can dollop the icing on top of them, then take the remaining maltesers, crush them up and sprinkle over the top.
• Enjoy!