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Recipe kindly shared with us from Stuart Woodman.  Photo by Lizzie Heath You asked for it and your wish is granted. Following on from the very scrumptious tasty dessert we got to enjoy at our 'Intro into Foraging' evening at 7th Rise, Stuart Woodman has kindly given us the recipe you were all asking for. So here is is - Easy-peasy and delicious.
Ingredients 400ml double cream 100g golden caster sugar juice of 1 lemon 300g blackberries Method Liquidise the blackberries and pass through a sieve to remove pips. Pour the blackberry juice into a pan with the cream, sugar and lemon juice and slowly bring to the boil, stirring constantly. Simmer for a couple of minutes to thicken, cool slightly then add to glasses/ jam jars/ bowls and place in the refrigerator for a few hours to set. To finish - Garnish with a blackberry and enjoy!  Made by Taor for our Japanese Potluck evening. The recipe was taken from the BBC Good Food site and tripled.
Serves: 10 Ingredients 1KG trimmed sirloin steaks 1 bottle of Kikkoman Teriyaki marinade sauce 1 whole cucumber 6 Tbsp corinader, chopped Juice 2 limes 18 Little Gem lettuce leaves 1 red chilli, desseded and thinly sliced 1 red onion thinly sliced Method: Put the steaks between 2 sheets of cling film, take a rolling pin and beat until half its original thickness. Thinly slice the steak, removing any fat then mix with the teriyaki marinade in a bowl. Leave to marinate for 30mins. Roughly dice the cucumber and mix with the chopped coriander and lime juice. Season with a little salt. Heat a frying pan until very hot, then fry the steak slices for 4 mins for medium to well, turning the slices. Lay the lettuce leaves in a fan of 3, top with beef, the cucumber mixture and add a few finely sliced red onion pieces and chilli slices on top.  Made by Laura Ward at our Vegetarian Potluck Night last year. I finally got my hands on the recipe and have cooked it twice this week for my Vegan sister. It is sooo good I just had to share with you all.
Serves 6 Ingredients 350g Butter Beans (2 tins) so you don't have to soak over night 1 tbsp Cumin Seeds 2 tsp dried Oregano 3 tbsp Groundnut oil 2 onions, chopped 2 garlic cloves, thinly sliced (the pamperchef garlic slice comes in handy here) 1 red deseeded and sliced chilli (more if you like heat) 400g chopped tomatoes 450ml vegetable stock (I used 2 Kallo gluten free stock cubes and added water) 175g shredded Kale 5 tbsp chopped fresh coriander juice of 1 lime sea salt and pepper Method Drain the beans put them in to a saucepan and cover with water. Boil on a high heat for 15 mins. Then reduce the heat for 30-45 mins until tender. Drain and set aside. Put the cumin seeds in a small dry frying pan over a medium heat and fry until fragrant, then add the oregano and fry for a few seconds and set aside. Heat the groundnut oil over a medium heat in a large flameproof casserole dish or I just used a large saucepan. Add the onions and the cumin and oregano mix, fry for 5 mins until the onions are clear. Add the garlic and chilli and fry for a further 2 mins. Stir in the chopped tomatoes, butter beans and veg stock. Season with salt and pepper and bring to the boil. Reduce the heat and cover for 30 mins., stirring occasionally. Increase the heat and stir in the kale. Simmer, uncovered, for 10 mins then stir in the coriander and lime juice. I served this with wild rice and avocados splashed with lime juice.  A very refreshing salad I made for The Big Lunch Potluck Picnic.
Ingredients 1 Watermelon, chopped up Half a cucumber chopped up without the skin A drizzle of olive oil A splash of apple cider vinegar (was supposed to be red wine vinegar) Finely chopped mint Feta cheese. Salt and Pepper That simple.
 Recipe shared by Vanessa Strike.
There are no exact quantities as each crab is so different so just add a dash of this, a dash of that - taste and adjust as you go. Method: Mash brown meat very finely with a fork in a wide shallow bowl, to a smooth paste (remove coral if any). Then add a little mayonnaise, chopped parsley (flat, continental is good), chopped olives, Dijon mustard, lemon juice, cayenne and black peppers, a little Extra Virgin Olive Oil (to thin it slightly) and if you like them a few bruised and very finely chopped very small capers are good too. Finely chopped spring onions are a good alternative to olives. This mixture freezes well in useful small quantities and any left overs make delicious brown bread sandwiches with cucumber, or as canapes on oatcakes (mini) or toast or french bread. Delicious washed down with well-chilled Muscadet Sevre-et-Maine Sur Lie.  A dish we enjoyed at our Feast of Fish evening to accompaniment the fish.
Ingredients: 4 Cucumbers grated into long strips Good drizzle of Red or White Wine Vinegar (we used red) Honest pinch of Salt Honest pinch of Sugar Honest pinch of Pepper Chopped Dill Method: Mix everything into a bowl and serve on the side of seafood.
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