Cannabis cuisine - British dishes “high” tea

Cannabis cooking has gone far beyond brownies: there’s a whole world of weed-infused foods to explore. Whether you're a seasoned chef or a curious beginner, there's something undeniably fun about spicing up your favourite dishes with a little THC or CBD. This series explores cannabis-infused versions of national cuisines, from hearty British comfort food to delicate French pastries and everything in between.

In this article, we celebrate the (arguably) great British cuisine, with a herbal twist. Think Sunday lunch classics like bangers and mash, cosy starters like potato and leek soup, and that all-important apple pie to finish. Each course is elevated (quite literally) by adding a dose of cannabutter or cannabis oil. So stick the kettle on and let's cook something fun.

How to infuse your meals with cannabis

Before we get chopping and stirring, you’ll need a cannabis-infused base ingredient. Most cannabis cooking uses either cannabutter (cannabis-infused butter) or cannabis oil (usually made with olive or coconut oil). The active cannabinoids, THC and CBD, are fat-soluble, which means they bind well to fats and oils. That’s where the magic happens.

To make cannabutter or oil at home, you’ll first need to decarboxylate your cannabis, heating it gently in the oven at around 110°C for 30–45 minutes to activate the cannabinoids. Once cooled, you simmer the cannabis in butter or oil for a couple of hours on low heat, then strain out the plant matter. Voilà: you now have a rich, herbaceous base ready to be stirred into just about anything.

Don’t want the psychoactive effects? No problem. You can use high-CBD, low-THC strains or even hemp-derived CBD oil for a more relaxed experience without the high.

Want more detailed instructions? These guides explain the process well:

• How to Make Cannabis Butter
• How to Make Cannabis-Infused Olive Oil

Right, let’s get cooking.

Starter - POT-ato & leek soup

This British classic is hearty, simple, and wonderfully easy to infuse. Based on the BBC Good Food recipe, it combines soft leeks, creamy potatoes, and warm vegetable stock. Perfect for a rainy afternoon, and for stirring in a bit of cannabutter.

Ingredients (serves 4)

• 1 tbsp olive oil
• 1 tbsp cannabutter
• 1 onion, sliced
• 1 garlic clove, crushed
• 2 large leeks, sliced
• 300 g potatoes, peeled and chopped
• 850 ml vegetable stock
• 150 ml milk (or oat milk for a vegan version)
• Salt and pepper to taste

Instructions

1. Heat the olive oil and cannabutter in a large saucepan. Add the onion and garlic, cooking over medium heat until softened.
2. Add the leeks and potatoes. Stir well, cover, and cook gently for 10 minutes.
3. Pour in the stock and bring to the boil. Reduce the heat and simmer for 20 minutes or until the vegetables are soft.
4. Blitz with a hand blender until smooth. Stir in the milk, season with salt and pepper, and warm through.
5. Serve hot, ideally with thick slices of crusty bread. Butter optional, but encouraged.

Tip: Start low with the cannabutter. About 5 mg THC per serving is a good place to begin. You can always add more next time.

Main course - Mind-blowing bangers & mash

Nothing says “British dinner” quite like sausages, mash, and gravy. Whether you go meaty or meat-free, this recipe gets an upgrade with cannabis-infused oil in the gravy. Bonus: the oil's grassy, herbal flavour pairs well with caramelised onions.

Ingredients (serves 4)

For the mash:

• 900 g Maris Piper potatoes, peeled and chopped
• 75 g butter
• 75 ml milk
• Salt and pepper to taste

For the sausages:

• 8 pork or vegan sausages
• A little olive oil for frying

For the gravy:

• 2 tbsp cannabis-infused olive oil
• 1 large onion, sliced
• 1 tsp brown sugar
• 2 tsp flour
• 500 ml vegetable or beef stock
• 1 tsp mustard (optional)

Instructions

1. Boil the potatoes in salted water for 15–20 minutes until tender. Drain, mash with butter and milk, and season to taste.
2. 2Fry the sausages in a little oil until browned and cooked through. Keep warm.
3. For the gravy, heat cannabis oil in a frying pan. Add onions and cook gently for 10 minutes until soft.
4. Add the sugar and cook until golden and sticky. Stir in the flour, then slowly add the stock, stirring constantly. Simmer until thickened. Add mustard if using, and season.
5. Serve sausages over mash, drowning in your infused onion gravy.

Tip: Because you're heating the oil only gently with the onions, the cannabinoids stay intact. Don’t let the oil smoke or you’ll lose the potency.

Dessert - High apple pie

Apple pie is about as classic as it gets. Loosely based on The Spruce Eats' classic recipe, this version adds a cheeky cannabis twist. We’re infusing the pastry with cannabutter: subtle, rich, and very exciting.

Ingredients (serves 6–8)

For the pastry:

• 250 g plain flour
• 125 g cold cannabutter, cubed
• 2–3 tbsp cold water
• Pinch of salt

For the filling:

• 6 large apples, peeled, cored, and sliced
• 100 g caster sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tbsp flour
• Juice of ½ lemon

Instructions

1. Preheat the oven to 180°C (fan).
2. In a bowl, rub the cannabutter into the flour and salt until it resembles breadcrumbs. Add water, one tablespoon at a time, until the dough just comes together. Wrap and chill for 30 minutes.
3. Mix the apples with sugar, spices, flour, and lemon juice.
4. Roll out half the pastry and line a pie dish. Fill with the apple mixture.
5. Roll out the remaining pastry and place over the top, crimping the edges. Cut a few slits in the top to let steam escape.
6. Bake for 45–50 minutes until golden brown and bubbling.
7. Cool slightly, then serve with cream or ice cream.

Tip: Pastry is a great way to use cannabutter as it distributes the dose evenly and bakes at a safe temperature for cannabinoids.

Elevate your British feast

With just a bit of cannabutter or oil, these humble British classics get a playful twist. From the peppery bite of leek soup to the gravy-drenched goodness of bangers and the warm, sweet comfort of apple pie, every dish is a chance to get creative with cannabis cooking.

And we’re only scratching the surface. From jam roly-poly to steak and kidney pudding, British food is packed with recipes begging for a bit of infusion. Whether you're cooking for yourself, hosting mates, or just having a giggle in the kitchen, cannabis cuisine is great fun and genuinely inventive cooking!

Go low and slow, label your bakes, and, most importantly, enjoy responsibly.

Max Sargent

Max has been writing for over a decade, and has come into cannabis and psychedelic journalism in the last few years. Writing for companies such as Zamnesia, Royal Queen Seeds, Cannaconnection, Gorilla Seeds, MushMagic and more, he has experience in a broad spectrum of the industry.

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