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Savoury oatmeal biscuits

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SOURCE This recipe is adapted from Marietjie and Jaco Swart's Rainbow Cooking website. NOTE
The original recipe called for 2 tablespoons of sugar; we were trying to approximate the taste of savoury Scottish oatcakes, so left it out. We also added the ground black pepper.
This recipe can be 'veganised' by substituting aqua faba for the egg and using coconut oil rather than butter: 3 tablespoons of aqua faba = 1 egg. (Aqua faba is the cooking liquid of chickpeas or other legumes and is used as an egg-white substitute: the simplest way to get it is to drain a can of chickpeas (with no added salt or sugar). You can add the chickpeas themselves to a salad or use them to make hummus.) Makes c.80 biscuits, using a 5cm round biscuit cutter
Time (approx): preparation 20m cooking 15–20m (per batch: you'd need a very large baking tray to get it all done in one go)

Ingredients
360g porridge oats
100g flour
1 tsp baking powder
1 tsp salt
1 tsp ground black pepper (optional)
130g coco…

Savoury mixed vegetable porridge

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SOURCE This recipe is a Seven Acres take on a time-honoured Winter warmer. Serves 4 as main breakfast course
Time (approx): cooking 15-20m (but see 'Advance Preparation' below)
NOTE This meal is most easily managed if you cook the vegetables the day before, but it is perfectly possible to make it all in the morning: just allow an extra half hour or so.


Ingredients
150g mushrooms
c.120g onion (unprepared weight — a medium-sized onion)
120g carrot (unprepared weight)
1 tbsp olive or vegetable oil
You can change the amounts and substitute/add (e.g. celery) to your heart's content. 190g porridge oats*
1 litre water
3-4 tsp Seven Acres vegetable stock concentrate**
* When treating ourselves, we use the magnificent local organic gluten-free oats from The Merry Mill
* Or season to taste with salt, pepper and herbs such as thyme or rosemary. Equipment
Chopping-board
Knife with a sharp blade
Wooden spoon or spatula for stirring
Vegetable peeler
Medium saucepan
Weighing scales
Measuring…

Sorrel and potato soup

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SOURCE This recipe is adapted from one for cawl suran (which is the Welsh for 'sorrel soup') in Celtic Cuisine (G. Davies, Graffeg 2008). Serves 4 as main course, 6 as starter
Time (approx): preparation 30m cooking 30m

Ingredients
3 tbsp cooking oil
250g onion
600g potatoes
1 clove (10g) garlic
120g fresh sorrel leaves
2L water
8 tsp (80g) Seven Acres vegetable stock concentrate*
Salt and pepper to taste
Yoghurt or cream to serve (optional)
* Or 4 tsp of good-quality bouillon powder or 2 stock cubes. Equipment
Chopping board
Knife with a sharp blade
Large saucepan (min. 2.5L)
Kettle or other means of boiling water
Bowl
Measuring jug
Blender or food processor Facilities
A hob or other direct heat source; space to chop. Advance preparation
None required. Preparing the Vegetables
Peel and chop the onion. Wash, peel and chop the potatoes in (approx) 1cm cubes. Peel and crush the garlic. Remove any thick stems or ribs from the sorrel leaves, and wash the leaves. Cooking the meal

Leek, potato and kale soup

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SOURCE This recipe comes from Beach House Kitchen. We have tweaked the recipe very slightly and made some of the steps more explicit for the novice cook. Serves 4 as main course, 8 as starter
Time (approx): preparation 20m cooking 30m

Ingredients
1 tbsp vegetable oil
750g leeks
1.25kg potatoes
1.5 litres vegetable stock*
1 tbsp fresh / 1 tsp dried sage**
1 tbsp fresh / 1 tsp dried rosemary**
1 tbsp fresh / 1 tsp dried thyme**
2 bay leaves
200g kale leaves
250ml single cream or milk
Salt and black pepper (optional: to taste)
* Mix 2–3 tbsp Seven Acres vegetable stock concentrate with 1.5L water.
** If these herbs are not to hand, use others that would blend in well, e.g. parsley, coriander, tarragon. Equipment
Chopping-board
Knife with a sharp blade
Plastic or wooden spoon or spatula for stirring
Large saucepan.
Blender or food processor. Facilities
A hob or other direct heat source; space to chop. Advance preparation
None required. Preparing the Vegetables
Top, tail and wash the leeks, …