If you’ve never had a cream tea, chances are you’re not English. If you are English and have never had a cream tea, then where have you been?! Either way, here’s the perfect excuse to try one. Fill these scones with tasty clotted cream (you can infuse that with cannabis too if you like, just slowly warm it over a double boiler for as long as possible, then allow to cool and whip until good and thick) and a good splodge of strawberry jam.

Ingredients

• 8oz self-raising flour
• 3oz cannabutter at room temperature, cut into small cubes
• 1.5oz golden caster sugar
• 1 large egg
• at least 2 tbsp Buttermilk
• Pinch of salt

Method

• Sift the flour and salt into a large bowl then add the cannabutter. Using your fingers rub the cannabutter and the flour together until the mixture looks like breadcrumbs.
• Add the sugar and mix together.
• In a seperate bowl mix together the egg and the 2 tablespoons of buttermilk. Add this liquid to the flour, cannabutter and sugar mix.
• Stir together using a palette knife. Once it begins to come together you can finish the mixing with your hands. The dough should be soft but not sticky. If the dough seems too dry you can add a little more buttermilk, but no more than a teaspoon at a time.
• Once the dough has come together you can roll it out on to a floured surface until it is around an inch to an inch and a quarter thick. Don’t roll it any thinner than an inch!
• Using a round cutter, cut about 10 shapes out, and place these onto a lightly greased and floured baking tray.
• Brush them with a little more buttermilk and dust with a little flour then place into an oven that has been pre-heated to 220C for about 10 minutes or until golden.
• Take out of the oven and cool.
• Once cool, slice them in half, fill with your clotted/whipped cream (cannabis infused if you like!) and strawberry jam, and have with a good pot of tea. Lovely!

I’ve recently discovered an absolute passion, nay, an obssession with peanut butter. I love everything about it; the taste, the texture, the way it sticks to the roof of your mouth. I love smooth peanut butter on toast every morning, and I cook with crunchy peanut butter in stir fries and curries in the evening. I’ve also found a great way of mixing my love of peanut butter with my love of cannabis culture. This fudge is absolutely delicious, and because you can cut it up into easy portions, it’s much easier to keep track of how much you are eating.

Ingredients

• 4½oz cannabutter
• 1lb 2oz dark brown sugar
• 4fl oz milk
• 2fl oz condensed milk
• 9oz crunchy peanut butter (make sure you use something like Sunpat or similar – if you use an organic one it won’t be sweet enough!)
• 1 teaspoon vanilla essence
• 10½oz icing sugar

Method

• Firstly you need to gently melt the cannabutter. Once it is melted add the milk, condensed milk and sugar then bring it to the boil. Allow to boil for about 2 minutes.
• Remove from the heat then stir in the vanilla essence and that delicious, thick, gloopy peanut butter. Stir well.
• Put the icing sugar in a bowl, then pour the hotpeanut butter, butter, milk and sugar mixture on top of the icing sugar. Stir well witha  wooden spoon until the mix is smooth.
• Pour the mix into an 8 inch square baking tray. Leave to cool and then transfer to the fridge to allow to set completely.
• Cut into squares and enjoy!

I’m pretty sure everyone here is a fan of ‘Spaced.’ If you aren’t then why not? This excellent show about twenty somethings at the turn of the century is pretty much essential viewing, and one episode in particular has inspired me to create this recipe for fans of the show.

For those of you who don’t know the episode ‘Gone’ from series two, near the beginning one character, Daisy, is making a very special stew. It’s a chicken stew and is going to be the greatest stew ever because of a herb she bouight ‘from a wise old herb merchant’ on one of her many travels. The herb in particular turns out to be oregano she bought from a guy at the corner shop.

She is distracted whilst cooking and puts the bag of oregano in her back pocket. Her and her housemate, Tim, decide to go out and he asks her to look after his bag of weed as she ‘looks like a primary teacher’ and is less likely to get searched. After their many adventures out they come back to the stew, and to cut a long story short Daisy forgets that she’s put the weed in her pocket and inadvertantly uses this is the stew instead of the oregano. A very special stew indeed!

I’m not even going to pretend to use oregano in this instead of our favourite herb. Hope you enjoy!

Ingredients

• About 4 tablespoons of cannabutter
• 1/8 oz finely ground bud
• 2lb diced chicken pieces
• 1 garlic clove, crushed
• 8 fl oz stock
• One large glass of dry white wine
• 3fl oz cream
• 2 teaspoons mustard (I prefer whole grain dijon, but use whichever is your favourite)
• 1lb peeled potatoes
• 2-3 carrots, diced
• 1 large onion, chopped
• 1/4lb chestnut mushrooms, sliced

Method

• Start by infusing the bud into the cream; you can do this very gently over a double burner. Try not to allow the cream to boil but just stay warm, and allow this to infuse for as long as possible.
• Dice the peeled spuds and boil them until part cooked. Drain and set to one side.
• Meanwhile you can start cooking the chicken pieces gently in the cannabutter. Use a very large pan to do this, and keep the heat on very low. When they are just turning brown you can add the onion and garlic and continue cooking for a couple of minutes until just turned soft. Add the mushrooms and cook for a further minute.
• Add the mustard and stir continuously until everything is coated.
• Add the glass of wine and cook until the wine has reduced slightly.
• Add the stock, carrots and potatoes. Now comes the part where patientce is required. For really great flavour you want to continue to cook very slowly until the stock has really thickened up.
• Once the stock is good and thick you can stir in your cannabis infused cream.
• Serve and enjoy!

With the Christmas season upon us I thought I’d give you all a little treat! These mince pies are absolutely delicious, and of course they have a little added bonus for you! This is a very easy recipe, and if you want to spice it up even more you could make some cannabis custard or some boozy cream to go with them. Tasty yum yums!

Ingredients

• 225g cold cannabutter diced
• 350g plain flour
• A pinch of salt
• 100g golden caster sugar
• 280g mincemeat
• 3-4 tablespoons cointreau or similar
• 1 small egg, beaten
• Icing sugar for dusting

Method

• Rub the butter into the flour to make breadcrumbs then add the sugar and salt.
• Push the ‘dough’ together into a ball then knead it a bit, but not too much. The pastry dough will be pretty firm
• Take a cup cake tin (one of the ones that has about 12 ‘dips’ for the cakes) and line each dip with a walnut sized piece of pastry. Push it into the dips to cover them.
• Stir the cointreau into the mincemeat then spoon the mixture into the pastry cases.
• Take a small piece of pastry dough and flatten it in your hands to make a lid. Press this on top of the pies.
• Brush the tops of the pies with the beaten egg, then bake in an oven at 180C for abou 15-20 minutes until golden.
• Dust with a little icing sugar then serve! (I thoroughly recommend using a little boozy cream for this!)

There you go! Delicious! And Merry Christmas to you all!

I thought I’d remind everyone how to make cannabutter, as so many (well, make that all!) of the recipes on here require it. The most difficult thing about making cannabutter is that you require a great deal of patience.

Ingredients

• 350g unsalted butter
• 1 oz leaf, OR 1/2 oz bud OR 1/2 oz good quality hash
• 500ml water

Method

• Firstly you will need a large saucepan. Put the water in the pan and bring it to the boil.
• Once the water is boiling add the butter and allow it to melt.
• Once the butter has melted add the weed. Make sure that it has been ground/grated very fine.
• Turn the heat down to the lowest setting and stir the mixture together.
• Cover and simmer for  a minimum of two hours and no more than 24 hours. Bear in mind that the longer you leave it the better your cnnabutter will be! Do not leave for more than 24 hours however, as this will make the cannabutter bitter. You can add more water during this time if necessary.
• Once you cannot wait any longer remove from the heat and allow to cool until at a manageable temperature.
• Strain the mixture into a large bowl
• If you want to strain even more to remove the lumps of bud/leaf then you can use a cheesecloth to do this.
• Put the bowl in the fridge and allow this to cool. This will seperate the water and the butter, meaning that you can easily pour the water away and use the butter whenever you like. Tasty!