Ingredients: Makes 9 jellies

300 g watermelon

50 ml water

50 g dried hibiscus flowers

10 g sachet gelatin powder

Methods: 

Soak the hibiscus flowers in the water overnight.

Remove the flowers, then gently heat the water. 

Pour the gelatin powder into the warm water and stir until the powder is completely dissolved.

Purée the watermelon.

Add the purée to the gelatin water and mix well.

Bring to a gentle simmer.

Remove from the heat.

Pour into silicone ice cube trays and refrigerate until firm.

Store the jellies in a small reusable zip-lock bag or beeswax wrap. 

Ingredients: Makes 1 liter

1 apple, cored and halved

150 g butternut squash or pumpkin, peeled, deseeded and cubed.

50 g oat flour

50 g live yogurt

400 ml water

Method: 

Heat oven to 200°c

Place the apple and pumpkin on a baking sheet, cook until soft and sticky.

Purée until smooth.

Add the oat flour, yogurt and water.

Purée again.

Store in the fridge or freezer until needed.

When needed, decant into your soft flask.

Will keep in the fridge for 2 days or 3 months in the freezer.

Remember to date if storing in the freezer.

Ingredients: Makes 2 medium pancakes

100 g oats

100 g chickpea flour

1 egg

Pinch salt

100 ml water

50 g mushrooms cleaned and finely chopped

1 green pepper

Method: 

Purée the oats until you have a fine flour.

Combine the oat flour, chickpea flour, egg, water and salt together until you create a smooth batter.

Cook the mushrooms in a pan and set to one side.

Grill the pepper and then chop finely.

Add a little oil to the pan.

Pour half the pancake mix into the pan.

Add 1/2 the mushrooms and 1/2 the pepper.

When one side of the pancake is cooked, flip and cook the other side.

Repeat with the remainder of the ingredients.

Cut into pieces and store in a beeswax wrap.

Will keep in the fridge for 2 days.

Ingredients: Makes 3 small pancakes 

100 g oats

100 g mix of pumpkin seeds and sunflower seeds

1 egg

Pinch salt

100 ml water

1 apple, finely chopped

50g cured jamon, or other cured ham, pulled into small pieces

Method:

Purée the oats until you have a fine flour.

Purée the seeds until fine.

Mix the oat flour, seeds, egg, water and salt together until you have a smooth batter.

Add a little oil to the pan.

Pour a third of the pancake mix into the pan.

Add a third of the apple and jamon to the batter.

When one side of the pancake is cooked, flip and cook the other side.

Repeat with the remainder of the ingredients.

Cut into pieces and store in a beeswax wrap.

Will keep in the fridge for 2 days.

Ingredients: Makes 200 ml

200 g papaya, peeled and deseeded

Juice and zest of ½ orange

Method: 

Purée the papaya, then add the orange juice and zest to the purée.

Decant into reusable gel bottles.

Gels will keep for 3 days in the fridge or for 3 months in the freezer.

Remember to date them if storing in the freezer.

Ingredients: Makes 300 ml (approx.)

1 ripe mango, peeled and stoned

1 ripe plantain (substitute with banana if not available)

Method: 

Purée the mango and plantain.

Decant into reusable gel bottles.

Gels will keep for 3 days in the fridge or for 3 months in the freezer.

Remember to date them if storing in the freezer.

Ingredients: Makes 9 jellies

2 ripe peaches - stoned

Juice and zest of 1 lime

50 ml water (warm)

10 g sachet gelatin powder

Method:

Pour the gelatin powder into a small pan and add the warm water.

Stir until the powder is completely dissolved.

Purée the peaches.

Add the purée and lime to the gelatin water and combine well.

Bring to a gentle simmer.

Remove from the heat.

Pour into silicone ice cube trays and refrigerate until firm.

Store the jellies in a small reusable zip-lock bag or beeswax wrap.

Ingredients: 

300 g ripe watermelon with the rind cut off

Juice of 2 limes

1 tsp sea salt

400 ml water

Method: 

Purée the watermelon.

Add the salt, water and lime juice.

Purée again.

Strain through a sieve.

Store in the fridge until needed.

Will keep for 2 days in the fridge.