This came about today whilst creating a recipe that included ingredients available in the country in which we live (the UK). Judging by Chris's favourable response at lunch time I think it is a good one!

Haricot beans create an instant thick creamy effect when blended. The best thing of all is that we grew haricot beans in our garden this year! They are excellent high quality protein as well as being a great source for other nutrients including iron, magnesium, potassium and manganese.

Dreambean dip

12 heaped table spoons cooked haricot beans
7 table spoons sunflower oil
8 table spoons spring water
3 table spoons apple cider vinegar
1 tsp ground coriander
1 heaped table spoon finely chopped herbs (lemon thyme/basil/parsely)
1 tsp mustard powder
1 level tsp celtic sea salt
1 clove garlic (finely chopped)

Place all ingredients together in a blender (except herbs).

Blend until creamy. Adjust the water accordingly if you over/under estimate the amount of liquid required. If the mixture is too running then add a few more haricot beans. If the mixture is too thick then add a little more water (careful not to over do it!).

Add herbs and blend for a few more seconds to enjoy speckles of greenery.

Serves well with oatcakes and salad.

Garden herb salad dressing

Ingredients:

9 table spoons sunflower oil
5 table spoons apple cider vinegar
8 table spoons filtered water
1 tablespoon concentrated apple juice
1 clove garlic
1 heaped tablespoon finely chopped herbs (oregano, parsley, lemon thyme)
1/2 tsp ground mustard
1 level tsp celtic sea salt

How to prepare:
Blend all ingredients together for 20 seconds or so.

Place mixture into a glass jar and refridgerate, or serve immediately. There is enough for several salads and the dressing should last for a week if chilled.

English garden pate is a filling sunflower seed pate made from things that would 'mostly' be available in any good kitchen garden here.

Ingredients:

1 mug of shelled and ground sunflower seeds
1 medium carrot grated
1 heaped tablespoon parsley, rosemary, lemon thyme
1 clove finely chopped garlic
1/2 tsp celtic sea salt
1/4 ground mustard seed
1 table spoon concentrated apple juice
A little spring or filtered water to bind

How to prepare:

Place all ingredients together in a large mixing bowl and mix together.

Add a little water at a time until you acquire the pate consitency that you prefer.

Allow the flavours to dance together for a few hours if you have time.

A variation of the "Dreambean" dip.

Ingredients:

1 large handful of fresh garden mint, chopped
9 table spoons haricot beans (pinto/butter beans work well too)
5 table spoons of sunflower oil (or olive oil)
2 table spoons of apple cider vinegar
5 table spoons of spring water
1 small clove of galic (crushed or finely chopped)

How to prepare:

Place all ingredients together in a blender (except herbs).

Blend until creamy. Adjust the water accordingly if you over/under estimate the amount of liquid required. If the mixture is too running then add a few more haricot beans. If the mixture is too thick then add a little more water (careful not to over do it!).

Add herbs and blend for a few more seconds to enjoy speckles of greenery.

Ingredients:
12 heaped table spoons cooked cannellini beans
5 chopped sun dried tomatoes (soaked in water)
7 table spoons olive oil (or sunflower oil)
3 table spoons apple cider vinegar
1 clove garlic (finely chopped/crushed)
1 heaped table spoon chopped fresh parsley
1 heaped table spoon chopped fresh basil
sprinkle of sea salt
A little water

How to prepare:

Place all ingredients together in a bowl and pulsate throughout with a hand blender (or mix in blender or food processor. Add a little water to acheive desired consistency.

This is ready instantly, although the flavours dance together if you are able to prepare it and chill for a few hours before serving.

We enjoyed this delicious creation today with lunch.

Ingredients:

6 table spoons (heaped) haricot beans
1 bell pepper
1 clove of garlic
1 table spoon tamari (or pinch of sea salt)
2 table spoons of apple cider vinegar
3 table spoons of sunflower oil (cold pressed)
1 handful fresh coriander (cilantro)

How to prepare:

De-seed and chop the pepper and finely chop the clove of garlic Grill them together for a few minutes under a medium grill to unleash the flavours.

Meanwhile roughly chop the coriander.

Place haricot beans, tamari, apple cider vinegar, sunflower oil and grilled pepper and garlic together in a jug. Blend until smooth. Add coriander and blend with the rest of the mixture for a few seconds.

Place in the fridge to chill before serving with salad, crackers, oatakes, potatoes etc.

Enjoy!

* 12 heaped Tbl cooked chick peas
* 2 lemons (or 1 large) juiced
* 1 garlic clove finely chopped
* 4 Tbl tahini
* Olive oil or sunflower oil 10 Tbl
* Tamari 4 Tbl (or one level tsp sea salt
* Spring water

Place all ingredients in blender and blend until creamy and smooth, adding a little water at a time to acheive your prefered consistency.

Refrigerate before serving.

This should keep for a few days.