We wouldn’t be British if we didn’t have a roast dinner on a Sunday. Now, I’ve posted a lot of veggie recipes up here, but some of my meat eating friends have asked for something for them too. I have conceded here with a meatloaf recipe that would be ideal for a Sunday dinner. But just because I have to be true to my veggie brethren, I’ve posted a veggie version too   Hope this satisfies herbivores, carnivores and indeed omnivores alike!

These are slightly more complicated and time consuming recipes than the ones I usually post (particularly the veggie version) but a Sunday roast always needs a bit of effort!

We’ll start with the meatloaf.

Ingredients

• 100g cannabutter
• 1 large onion, finely chopped
• 4 celery stalks, finely sliced
• 1 green pepper, finely chopped
• 4 spring onions, sliced
• 2 garlic cloves, peeled and chopped
• 1tbsp chopped fresh parsley
• 1 tbsp chilli sauce
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 125ml evaporated milk
• 125ml tomato ketchup
• 750g minced beef
• 250g minced pork or sausage meat
• 2 eggs lightly beaten
• 250g breadcrumbs
• Freshly ground salt and pepper

Method

1. Melt half of the butter in a large saucepan and add the onion, celery, pepper, spring onions, garlic, parsley, chilli sauce, Worcestershire sauce and bay leaves. Cook over a gentle heat until soft. Add the evaporated milk and ketchup and continue to cook for a couple of minutes. Remove the bay leaves and discard.
2. In a large bowl mix together the beef and pork or sausage meat, together with the eggs, breadcrumbs, vegetable mixture and seasoning.
3. Place this mixture in an ungreased roasting tin and bake for 25 mins at 180C.
4. Raise the temperature to 200C and bake for a further 30 mins.
5. Remove from the oven and spread the top of the meatloaf with the remaining cannabutter. Bake for a further 5 mins.
6. Serve directly from the roasting dish.

Phew! There you go. Now for the veggie version! (I wouldn’t recommend just using this same recipe and replacing the meat with Quorn mince or ground nuts – as vegetarian minces don’t have their own juices, it would be far too dry and wouldn’t hold together.)

Ingredients

• 100g cannabutter
• 1 medium aubergine
• 1 small onion, finely chopped
• 2 celery sticks, finely chopped
• 1 garlic clove, crushed
• 225g shelled mixed nuts (such as Brazils, pistachios, pine nuts, almonds, cashews) rougly chopped in a food processor
• 100g breadcrumbs
• Grated rind and juice of half a lemon
• 100g vintage cheddar cheese, grated
• 100g chestnuts roughly chopped
• 2 eggs, lightly beaten
• 4tbsp chopped fresh parsley
• Olive oil
• Salt and pepper

Method

1. Line a loaf tin with foil and oil lightly.
2. Slice the aubergine thinly lengthways and place on a baking tray. Drizzle with olive oil and season with the salt and pepper. Place the tray under a hot grill and grill the aubergine for about 7 minutes on both side until softened and turning golden. Allow to cool slightly.
3. Use the aubergine to line across the base and sides of the tin with all slices going in the same direction. Place them so that the length of the aubergine goes across the short length of the tin. You should be left with a ‘flap’ of aubergine at either side of the tin.
4. Melt half the butter in a saucepan and add the onion, celery and garlic. Cook over a gentle heat until soft. Leave to cool in a large bowl.  Add the remaining ingredients with plenty of seasoning and stir well to mix.
5. Spoon this mixture into the tin, pressing down firmly, and fold the exposed ends of the aubergine over the top. Cover with a piece of lightly oiled tin foil.
6. Cook for about 50 mins at 200C.
7. Remove from the oven, and fold back the ends of aubergine. You will need to be very careful here as this is HOT! Use a fork instead of those delicate fingers! Spread the remaining cannabutter over the roast, replace the aubergine and place back in the oven for about 5 minutes.
8. Turn out onto a serving plate and serve!

I’m pretty sure you don’t need me to tell you how to serve a Sunday roast. Add your favourite sides; delicious crispy roast potatoes, Yorkshire puds, peas, carrots, broccoli, sprouts, lemon sage and onion stuffing, rich onion and red wine gravy. Beautiful!

Everyone loves finger food, especially at this time of year. The summer months are the perfect time for picnics, for making food to share and nibble on whilst lazing under the sun. These bites fit the description perfectly! Try them with a fiery sweet chilli sauce or a cooling raita – delicious!

Ingredients

• 110g/4oz Cannabutter
• 150g/5oz whole wheat flour
• 100g/4oz grated vintage cheddar
• 1 teaspoon curry powder
• 1 large egg
• Toasted sesame or hemp seeds

Method

Firstly you need to seperate the egg yolk and white and set the white aside for now – we will come back to the white in a moment.

In a bowl throroughly mix the cannabutter and the flour, then add the grated cheese and curry powder. Mix again then finally stir in the egg yolk to make a dough. Shape this into little balls (make each one about two teaspoons worth of mix.)

Beat the egg white until fluffy and dip the balls into this, then roll in the sesame or hemp seeds.

Place on a baking tray and bake for about 15 minutes at 190C.

This mix amkes about 30 Cheesy Bites; a perfect amount for sharing with your mates!

A friend of mine made some banana bread the other day. I had forgotten how utterly delicious banana bread really is! She inspired me to make this buzzing version!

Ingredients

• 110g/4oz cannabutter
• 200g/8oz plain flour
• 3 very ripe bananas
• 120ml/4fl oz sour cream
• 225g/8oz caster sugar
• 2 eggs
• 1 teaspoon baking soda
• 1/2 teaspoon vanilla essence

Method

Preheat the oven to 170C.

Meanwhile beat the sugar and butter together in a bowl until fluffy. Mix in the eggs and hen stir in the sour cream and vanilla essence until the mix is a smooth, thick paste.

Sift the flour and baking soda together, and add slowly to the mixture beating until mixed.

Finally, roughly mash the bananas and stir into the cake mix.

Pour this into a greased loaf tin and bake in the oven for about 50 mins to an hour until beautiful and golden.

I would have no more than 2 slices of this at at time; as with all marijuana recipes you really don’t want to overdo it!

What could possibly be more British than the humble fruit crumble? And what could possibly be a better and tastier sounding rhyme?

In the Co-op the other day I noticed that they were selling gooseberries. Quite simply, I had to have them. Everyone loves a crumble and I hadn’t had a gooseberry crumble since I was a kid. I thought I’d make this childhood favourite of mine a little more adult.

You can serve this however you like; plain, with cream, ice-cream or custard. I’m going to suggest you use custard, and make that a little more ‘adult’ too

We’ll start with the custard as this will be a little time consuming.

Ingredients

• 55ml/2fl oz single cream
• 570ml/1 pint whole milk
• 4g finely ground bud or hash OR 8g finely ground leaves
• 1 vanilla pod or ½ tsp vanilla extract
• 4 egg yolks
• 30g/1oz caster sugar
• 2 level tsp cornflour

Method

You need to start by infusing the weed into the milk and cream. Pour the milk and cream into a bowl suspended over a pan of water, or a bain-marie, add the weed and allow this to simmer gently for at least 30 minutes. Keep stirring and add more milk and cream if too much evaporates. Allow this to cool then pour through a fine sieve to try and remove the lumps. (I don’t usually bother removing the lumps when cooking but nobody likes lumpy custard!)

Pour the milk/cream/weed mixture into a saucepan (check that you still have 625ml/1 pint 2fl oz of liquid) together with the vanilla pod (if you are using extract, hold on – we’ll come to this later!) and slowly bring to a simmering point over a low heat. If you were using a fresh vanilla pod remove it at this stage.

Whisk the egg yolks, sugar and cornflour together in a bowl until well blended.

Pour the hot milk and cream onto the eggs and sugar mix, constantly whisking all the time with a balloon whisk. Return this mixture to the pan, add your vanilla extract (if using) and heat over a very low heat stirring gently with a wooden spatula until the custard thickens.

Pour into a jug and serve at once.

So! You’ll be needing that crumble to serve it over! I’m going for an old English garden feel with this one; of course you can use any fruit you like – rhubarb, peach and raspberry, apple and blackberry to name just a few – but I’m feeling so terribly nostalgic for this old favourite that I thought I would share it with you.

Ingredients

• 400g/14oz gooseberries
• 2 tbsp brown sugar
• 170g/6oz plain flour
• 85g/3oz Cannabutter
• 85g/3oz caster sugar

Method

Top and tail and wash the gooseberries.

Put them in a saucepan with the brown sugar and a small amount of water and simmer gently until the gooseberries go soft. I like my gooseberries to be quite tart, so add more sugar if you have a sweeter tooth.

Once they are cooked you may find that you have a lot of liquid in the pan. You can drain some of the liquid and keep it for anything else that you like.

Put your cooked gooseberries in an oven dish.

Now for the fun and messy part. Sift the flour into a bowl and add the caster sugar and cannabutter. Using your hands mix this together well  until it feels a little like bread crumbs. Pour this mixture over the top of the gooseberries.

Place in an oven at 160C until topping is golden brown. Serve with the hot custard and enjoy!

I had a request for one or two more vegan recipes on here. The simplest thing to do for all you vegan cannabis enthusiasts out there would simply be to replace the cannabutter in any recipes for a vegan version.

However, I appreciate that a lot of baking recipes also contain eggs, so here’s a rather scrum-didily-umptious animal-free recipe for coconut cookies. For this recipe I’m going to suggest that instead of soy margarine which is good for baking, you use coconut oil instead, just to add extra depth and flavour!

A good rule of thumb when dissolving your cannabis into fat is for every 40g of fat, add just over a gram of bud or hash, or just over 2 grams of leaves. Make sure you cook it slowly to ensure that all the THC is dissolved and doesn’t get burned off!

Ingredients

60g cannabis infused coconut oil
1 banana, thoroughly mashed
glace cherries – sliced in half
150g plain flour
125g caster sugar
75g desiccated coconut

Method

• Firstly put your coconut oil and sugar into a bowl and mix together until smooth.
• Mix in the mashed banana.
• Take two large tablespoons of desiccated coconut and keep to one side. We’ll be needing this later! Add the rest of the coconut to the cookie batter, and finally add the flour. Mix this together to form and firm-ish dough.
• Divide the dough into balls approximately an inch or two in diameter and roll these in the coconut you put aside earlier.
• Place these balls onto a lined baking sheet and flatten them ever so slighty. Not too much though, as they will spread out during cooking! Incidentally, make sure you leave space between them, otherwise you’ll end up with one giant cookie. (This may not be such a bad thing!)
• Press half a glace cherry into the middle of each cookie

Bake in an oven pre-heated to 180C for about 15 mins or until they are starting to turn light brown. Remove from the oven, cool and eat!