Ingredients (serves 1)

Method

100g of moss
10 stones
1 worm
2 jugs of sand
10 tea spoons of water
Grass

Put the 100g of moss in the tray and sprinkle your stones on

Next add any amount of grass

Now its time for a worm!

Finally add 2 jugs of sand with water

Now you can eat it!

Ingredients (serves 4)

Method

8 stones (small)
2kg of Lakeweed (for taste)
500ml of muddy water
250g of mud
A bowl
Wooden spoon
Open fire

Put the muddy water into a bowl

Add the mud to the bottom and stir with the spoon

Whilst doing this drop in the eight small stones and then you must let it simmer on an open fire.

Finally add 2 kg of lakeweed for taste!

Ingredients (serves 4)

Method

20 water snails
3 trugs of mushy peas
5 buckets of Crocklebog scales (ask Mildred nicely)
4 handfuls of soggy bark
3 pots of swamp water
1 clump of slimy swamp weed

First mash up the water snails with the mushy peas.

Then add the soggy bark and stir until it bubbles.

Next cut up the Crocklebog scales into small chunks.

Add them to the mixture and boil until very hot.

Now squash the slimy swamp weed into the swamp water.

Mix it into the soup. Now it’s ready to be slurped down.

Enjoy!

Ingredients (serves 1)

Method

500ml of pineapple juice
250ml of orange juice
200ml of apple juice
50 grams of mint leaf
Pessle and mortar
Measuring jug
1 litre glass (to drink from!)
1 straw (to drink with!)

Pour the 500ml of pineapple juice into a measuring jug along with the 250ml of orange juice.

Add the apple juice and mix them all together.

Crush the mint leaves (using the pessle and mortar) until they are small chunks of mint.

Tip the liquid into the litre glass.

Sprinkle the leafy powder (mint) over the drink.

Serve and enjoy!

Ingredients (serves 4)

Method

1 large bar of chocolate
Cookie dough
Chocolate chips
A knife
Yellow, black icing
Vanilla extract

First roll the cookie dough into a huge sausage about 1cm thick

Put the chocolate chips into the sausage and split it into 4 pieces

Attach 3 sausages together to make an S shape

Cut the last sausage into 2 pieces, then cut about a 1/4 off of one of the pieces

Roll the smallest and second smallest into small balls, then flatten the largest sausage but not the S

Poke 2 holes into the largest ball and stuff them with yellow icing and put a black dot in the middle of the yellow blob

Bake the cake from 15 - 20 minutes while melting the second bar of chocolate

Pour the melted chocolate over the cookie and flick the chocolate up on the cookie but mind the eyes

Place the chocobog on the swamp with the lilly pads (see Swamp lilly pads recipe)

Ingredients (serves 1)

Method

Chocolate chip cookies
2 large bars of chocolate
Cookie dough
Chocolate chips
2 rasberries and 2 strawberries
A knife
100 ml of water
8 strips of liquorice
Yellow, black and green icing
Caramel
Vanilla extract

Snap off 4 squares of the chocolate and put them to the side, then put the rest of it in a mixing bowl

Pour 100ml of water into the mixing bowl and microwave the chocolate & water for 10-15 minutes

Attatch 2 liquorice strips to each cookie and make green icing, then colour the cookies with the icing, you can even make fun patterns!
 
Melt the 4 spare squares of chocolate and blob it in the center of the cookies, then place a strawberry or rasberry on the blobs.

Place the lilly pads (cookies) any where in the swamp

Drizzle caramel on the swamp, mind the lilly pads, this will be the algae!

Ingredients (serves 4)

Method

3 egg whites
175 g sugar

Preheat the oven to 200c

Whisk the egg whites until you can turn the bowl upside down and nothings falls out!

Then mix in the sugar

Use a spoon to get small scoops onto a baking tray and bake for around 10-12 minutes or until the mounts of mixture are hard

Yummy!!

Ingredients (serves 6)

Method

2 tbsp sunflower oil
1 large onion, finely chopped
1 celery stalk, finely chopped
1 large carrot, finely chopped
750 g minced beef
2 tsp plain flour
600 ml beef stock
1 tbsp tomato puree
1 tbsp Worcestershire sauce
Seasoning to taste

Heat oil in saucepan, add onion, carrot and celery and cook until softened.
Add the minced beef and cook until browned.
Add the flour and cook for 1 minute, stirring.
Add the beef stock, tomato puree, Worcestershire sauce and seasoning and bring to the boil. Cover and simmer for 45 mins.
 
Serve with a side order of slithery grubs (or pasta shapes)

Ingredients (serves 8)

Method

30 g butter
2 onions, coarsely chopped
1 garlic clove, crushed
1 tbsp plain flour
1.25 litres vegetable stock
2 x 400 g tins tomatoes
1 bay leaf
Seasoning to taste
4 tbsp ready-made pesto
1 tin slug bugs (or if you can’t get these use black eye beans)
Single cream to garnish

Melt the butter in a saucepan, add onions and garlic and cook until soft but not coloured.
Add the flour and cook, stirring for one minute.
Pour in the stock, add the tomatoes and their juice, the bay leaf and seasoning. Bring to the boil, cover and simmer for 20 mins.
Remove the bay leaf. Puree the soup in a blender until smooth.
Return the soup to the rinsed-out pan, add the pesto and black eye beans and heat through.
Serve, garnished with a slither of cream!