It’s probably about time for another savoury recipe! It’s been a while since we had something to cater for those of you without a sweet tooth, so here you go.

When I was doing Home Ec at school, we were always given briefs that our meals had to fill. There was a couple of ‘standard’ recipes that always seemed to fill those briefs; one of them was pasta with tomato sauce and the other was cheese and potato pie. This recipe is so simple that even an eleven year old could make it (although I’d give an eleven year old the recipe without weed in!) and is so ridiculously comforting, especially as the days get shorter and colder.

Ingredients:

• 500g potatoes
• 250g grated vintage cheddar
• 1 onion
• 120g cannabutter
• A couple of tasty buds (optional!)
• Splash of milk
• Salt, pepper and ground nutmeg to taste

Method

• Peel and chop the onion, then very gently fry it about 20g of the cannabutter. Don’t overheat this! You don’t need the onions to go brown, just soft, and you don’t want to burn off the THC in your cannabutter, so remember to keep the temperature low. Set to one side.
• Peel and chop the potatoes then boil them until very soft. Drain them then put them back in the saucepan over a very low heat. Keep stirring the potatoes until they are dry. Turn the heat off.
• Mash the potatoes together with the onions, milk and all remaining cannabutter and about two thirds of the grated cheese. Season with salt, pepper and nutmeg.
• Put the mashed potato into an ovenproof dish.
• If you are adding the extra buds do so at this stage. Grind the buds to a very fine powder and sprinkle over the top, then top this with the rest of the grated cheese. (If you don’t have enough cheese to completely cover the ground buds then get some more in there! You will need to make sure that the weed is completely covered in plenty of cheese so that the THC has enough fat to dissolve into.)
• Place in an oven pre-heated to 160C and bake until the cheese is golden brown.
• Serve and enjoy!

This cake should come with a warning; if you are not a chocoholic stay well clear, for one slice of this and you will become one! This is not a cake for beginner bakers and one that does require patience – the cake is best made a day ahead of the icing so that it has the time to cool completely; it may also collapse if you turn it out too soon, and it makes it easier to slice.

Once again everyone, this is a chocolate recipe, so make sure you use good quality hash in your cannabutter as opposed to weed; your taste buds will undoubtedly thank you for it!

Ingredients

FOR THE CAKE

• 140g good quality (at least 70% cocoa solids) dark chocolate, broken into small pieces.
• 140g cannabutter, cut into small pieces
• 50g plain flour
• 50g self raising flour
• 2tsp instant coffee granules
• 1 1/2 tbsp cocoa powder
• 140g light muscovado sugar
• 140g golden caster sugar
• 1/4 tsp bicarbonate of soda
• 2 large free range eggs
• 3 tbsp sour cream

FOR THE FILLING

• 50g white chocolate, very finely chopped or grated
• 100ml double cream
• 1tbsp boiling water

FOR THE ICING

• 50g dark chocolate, very finely chopped or grated
• 100ml double cream
• 2tsp golden caster sugar
• 1 1/2 tbsp boiling water

Method

• Start by making the cake.
• Grease and line three round cake tins.
• Preheat your oven to 160C or 140C if you have a fan oven
• Put the cannabutter and chocolate for the cake into a saucepan. Mix the coffee granules with about 50ml of warm water and add this to the pan. Warm through over a low heat, just enough to melt. Be careful not over heat this mixture, just add enough heat to melt it all together!
• In a large bowl mix together both lots of flour, both lots of sugar, the cocoa powder and the bicarbonate of soda.
• In a separate bowl beat together the eggs then stir in the sour cream. Pour this mixture together with the melted chocolate mix over the flour and sugar mix, then stir everything together. This mix will be very soft!
• Pour this mixture into the cake tins.
• Bake for approximately an hour. Check it is cooked through by inserting a skewer into the centre of the cake; if it comes out clean, and the top of your cake is firm the cake is done.
• Let the cake cool in the tin, as it may collapse if you turn it out too soon. After an hour or so loosen the sides of the cake from the tine, then turn it out onto a wire rack to cool completely.
• Now lets move onto the filling!
• Heat the cream to boiling. as soon as it begins to boil remove it from the heat, add the grated or finley chopped white chocolate, stir once then add the boiling water and stir to melt completely. Pour this into a bowl and chill in the fridge for about an hour to cool and thicken slightly.
• Once this mixture has cooled beat with an electric hand whisk until thick and glossy.
• Use this delicious mix to sandwich your three cakes together! (You may need to slice the top of the cakes off in order to do this; this is why it is best to make the cake a day before hand)
• Now for the icing.
• Heat the cream and sugar until boiling, and like before as soon as this reaches boiling point remove from the heat and add the dark chocolate, stir once then add the boiling water then stir the entire mixture together until smooth. Leave this to cool and thicken a little. If needs be you can whisk this mixture to thicken it also.
• Place the cake on a wire rack with parchment underneath in order to catch any pesky drips. Pour and then spread the icing over the entire cake.
• If you want to be super indulgent you can then allow this to set slightly, and top the cake with chocolates of your choice; rich tasty truffles work especailly well.

Enjoy! But please don’t blame me for the ensuing sugar rush or chocolate addiction

These are the most delicious cookies you can imagine. Soft, chewy and melt in the mouth, they’ll make an ideal treat. Really simple to make too!

Ingredients

• 250g softened cannabutter
• 75g caster sugar
• 200g light brown soft sugar
• 2 teaspoons vanilla essence
• 2 eggs
• 150g plain flour
• 175g plain chocolate chips
• 260g porridge oats
• 125g finely chopped walnuts
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon salt

Method

Firstly preheat your oven to 170C

Take a large bowl and cream together the cannabutter and sugars until smooth and light. This is easier if you use an electric hand blender but still possible by hand.

One at a time beat n the eggs. Don’t be tempted to do it all in one go, as this makes it much harder to achieve a smooth consistency! Stir the vanilla essence into this mix.

Combine together the flour, bicarbonate of soda and salt. Stir this flour mix into the cannabutter, sugar and egg mixture until just blended. (Do this with a wooden spoon rather than your hand blender!)

Finally, mix in the oats, chocolate chips and walnuts. Drop spoonfuls onto an ungreased baking tray. Keep the blobs of mix a few inches apart, and don’t flatten the blobs out – the oven will do that for you!

Bake for around 12 minutes until golden. Remove from the oven, cool, and enjoy!

These cupcakes are truly heavenly. Rich, moist and potent, and of course ready made into perfect sized portions for enjoying!

If you want to make these extra potent you can grate some hash into the mascarpone for the topping, warm it gently over a double boiler for a good half hour or so to allow the hash to infuse, then allow to cool again before using.

As with all chocolate recipes, use hash instead of leaf or bud where possible; the flavour is simply devine.

Ingredients

For the cakes

• 175g cannabutter
• 175g caster sugar
• 175g self-raising flour
• 3 large eggs
• 2 teaspoons vanilla essence
• 45ml espresso coffee

For the syrup

• 30ml hot espresso coffee
• 50g light soft brown sugar

For the icing

• 100g mascarpone (infused with hash if you wish, see above)
• 50g milk chocolate, melted and cooled to room temperature

Method

Preheat the oven to 180C.

In a bowl whisk together the cannabutter and sugar until light and fluffy. Add the eggs one at a time and continue to beat until smooth and creamy. Add the flour and beat until you have a smooth, creamy batter.

Fold in the coffee and vanilla essence.

Put 12 paper cases in a tartlet tin and spoon the mixture evenly between them. Bake for around 15 minutes until risen and firm to the touch.

Meanwhile you will need to make the syrup. Simply stir the hot espresso and sugar together until all the sugar has dissolved. When you take the cakes out of the oven pierce each one several times and drizzle the syrup over the top. Leave the cakes to cool.

To make the icing whisk together the mascarpone and melted chocolate until smooth, then spread over the top of the cupcakes and enjoy!

Wheat allergies and intolerance are becoming more and more common. That’s no reason to stop baking however. This cake has a really rich, moist centre with a slightly crunchy firmer crust, giving it an almost brownie-esque feel. As with all chocolate recipes I would recomend using hash rather than bud or leaf for this. Enjoy it with some mates for afternoon tea. Bottoms up!

Ingredients

• 200g high quality dark chocolate (at least 70% cocoa)
• 150g cannabutter
• 5 Medium egss, separated
• 150g caster sugar
• 3 tablespoons strong instant coffee (the drink, not the dried granules!)
• 100g ground almonds
• 1 teaspoon baking powder
• 2 tablespoons cocoa powder

Method

Firstly preheat your oven to 180C and line a 9″ circular cake tin with baking paper.

Over a very gentle heat melt the butter and chocolate in a saucepan. It is worth breaking the chocolate up into small pieces. Keep over the low heat until completely melted and well combined, then turn the heat off.

In a separate bowl beat the egg whites until they are stiff. You wil need an electric hand whisk to do this, otherwise it will take you forever! You know that the whites are stiff enough when you can tip the bowl on its side and the whites stay put. Add half the sugar to the whites and beat this together.

In another bowl add the other half of he sugar and beat together with the egg yolks until thick and creamy.

Add the yolk mix to the melted chocolate together with the coffee. Gently stir all the ingredients together.

Gently fold the egg whites into this mixture. You must take care to ensure that the air you have beaten into the eggs whites is not lost.

Mix together the ground almonds, cocoa powder and baking powder throughly. Very slowly add this to the chocolate mix. Make sure that the mixes are well combined but do not beat as his will make the mixture lose some of the air.

Pour into the prepared baking tin and bake for about 40-45 minutes or until you can insert a skewer into the centre of he cake that comes out clean.

Once cool dust with some more cocoa powder and serve!