Blog Elements

You can display blog posts in various ways with the “Blog Post” element/shortcode. You can see one example here and even more at the blog main menu item of this demo.

Dandelion Root "Coffee" Cake

This cake is delicious and simple, and tastes a lot like coffee despite having no coffee in it!

Making the Roasted Dandelion Roots

  1. Gather and clean your dandelion roots.
  2. Remove the stringy little roots and cut into 5mm pieces.
  3. Pre-heat the oven to 160 degrees and place the roots on a baking sheet.
  4. Put the roots in the oven with the door slightly ajar for 15 minutes.
  5. Close the door and roast for a further 30 minutes, or until they turn a very dark brown.
    NOTE: You need to keep a close eye on them as it’s a fine line between very dark brown and burnt!
  6. Remove from the oven and allow to cool.
  7. Store in an airtight jar.
  8. Lightly grind a tablespoon in a pestle and mortar or coffee grinder, put it in a 2 cup French press (cafetiere), pour on hot water and leave to infuse for 30 minutes.

Making the Cake

Ingredients for sponge:

  • 250g Self-raising flour
  • 1 tsp baking powder
  • 225g butter (room temperature)
  • 225g caster sugar
  • 4 large eggs
  • 2 tablespoons dandelion root coffee.

Ingredients for icing:

  • 100g softened butter
  • 200g icing sugar
  • 2 tablespoon dandelion root coffee.


  1. Preheat your oven to 160 degrees (Fan).
  2. Line an 18x28cm baking tin with baking parchment.
  3. Put all the sponge ingredients in a bowl and mix until combined and smooth.
  4. Put the sponge mixture in the pan and level with a knife or spatula.
  5. Bake for 30 to 35 minutes or until a skewer comes out clean.
  6. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool fully.
  7. For the icing, beat the sugar and butter together until light and well mixed, then add the coffee and mix thoroughly.
  8. Spread the icing over the sponge and enjoy!
Dandelion Root "Coffee" Cake
Dandelion Root “Coffee” Cake

Rosebay Willowherb Pickles

, , ,
Not so much a recipe, more just an idea of what to do with these wild vegetables. Usually, they’re steamed or boiled and used as a wild alternative to asparagus, but get them young and small enough and they make an excellent pickle. Ingredients: Apple…

Stinging Nettles

Stinging nettles have been used for dyes, fibres, herbal remedies and food for hundreds of years. During WW2, the British used nettles for their dark green dye for camouflage, and the Germans used huge quantities of nettles for their fibres…

Stinging Nettle Cordial

It’s difficult to think of nettles in anything other than savoury but I hope this recipe will change your mind . The reason I like this recipe is because I wanted to find a use for the older nettle leaves that I can't use for eating fresh…
Ground Ivy
Sloe dumplings

Sloe, Sloe, Sloe!

, ,
Winter is upon us, the frosts have started already and it’s tempting to wrap up warm and stay indoors, but there’s still a whole world of food to be had out there. For this article I want to pick on a commonly used plant that seems to not get much use outside of making booze. I am of course talking about the humble Sloe of the Blackthorn bush (Prunus spinosa).

Not a banana – plantain herb

, , , , , , ,
plantain leaves, stalks and flower heads can be eaten raw – and this is where the surprising taste comes through. At first, it’s a bit of a plain “green” taste, but give it a good chew, get your juices flowing and get it to the back of your mouth and… Mushrooms.

Oh hi there 👋
It’s nice to meet you.

Sign up to receive awesome content in your inbox, every Week.

We don’t spam! Read our privacy policy for more info.