1. Ingeniously using your storm kettle, some (local) newspaper, twigs, leaves, pine cones and other woody detritus collected on dog walks, boil some water (depending on the capacity of your kettle, 1 L is good).
2. Pour over the elderflower heads and fresh mint leaves.
3. Leave to steep for 5-6 mins. If the elderflower heads were in full bloom, the liquid should be a golden yellow colour.
4. Drink hot or leave to cool and steep overnight and drink for breakfast with ice and a little honey.
3. Eat and enjoy noting the contrasting textures – sweet, juicy, crunchy square beet against smooth, round pea and leafiness of leaves. Be momentarily mournful or grateful that beetroot has not been used in mumpets.
1. Place all ingredients in a bowl and mix well with hands until all combined. Add more oats if too sticky.
2. Take large handfuls of the mixture and form into patties, dusting with more oats as necessary.
3. Place on a greased (lightly buttered) baking sheet and bake at 180 degrees C for 20-25 minutes.
1. In a large bowl, combine oats and oat flour and rub in the butter.
5. Cut out into rounds using an upturned glass or biscuit cutter (5-7 cm). Or just freestyle, any shape.
The old (winter performance) recipes are available to compare in the winter archive.