Category: Recipe

1kg chickpeas (500g dried chickpeas soaked and boiled)
4 cloves of garlic
4 tablespoons of tahini
4 tablespoons of olive oil
1 lemon (juice of)
Some freshly ground black pepper
Some stock

Soak dried chickpeas overnight in a large volume of water. Rinse in fresh water then change water and put in a pan. Boil fast for 10 mins then simmer for 1.5 – 2hrs untill soft.

Put the rest of the ingredients into a magimix (or other blender) and wizz untill the garlic is well chopped up. Slowly add chickpeas and stock untill the desired constituince is achieved.
The hummus can then be put into plastic bags and frozen until needed.

Batch 2 Damson Jam

1.6kg damsons
1.3kg jam sugar
600ml water

1360g Damsons
1633g jam sugar
510ml water

Simmer fruit and water untill all pulp. Add sugar and boil rapidly or 10 mins or untill set point reached. Remove stones with a slotted spoon and teaspoon whilt boiling. Remember to stir well during the boil to prevent burning. Put in jars and enjoy.

Blackberry & Apple Jelly

2lb 7oz Blackberries
1lb 9oz Apples – random windfalls
1 pint Water
Sugar

Put blackberries, apples and water in a pan and boil for around an hour. Pour pulp and liquid into a straining bag and collect liquid.
Put liquid into pan and add 1lb of sugar for every pint of liquid. Boil rapidly or 10min or use a sugar thermometer and heat to 104 degrees C. Chek the set of the jam by putting a small bit on a cold saucer (leave saucer in frezer or 10 mins before) and seing if, when cooled it is of the correct consistency. Put into jars and enjoy.
We decided to make jelly and not jam because the blackberries were frozen without sorting through them and we felt there was less chance of finding an earwig or spider in the jar if it was filtered.