I like cooking with hash, general method with say 3.5g is to heat it in oven at 110°C for about 35 mins to decarboxylate, then dissolve (or perhaps more accurately 'suspend') in melted butter, then add that to a cake (or similar) mix.

I usually make about 7 rock cakes or similar, then after cooking - split them in half and pop some in the freezer. - I've found that half a cake will keep me happy for an evening.

However - not all hash is good for cooking. I recently got some, which I tasted when suspending in ghee - tasted very salty and bitter, then after sampling the cakes - nasty taste. I don't really want to eat those again.

So I guess a lot of this depends on how the hash was made, and how clean it is (i.e. devoid of other ingredients to max out).

I don't think this method of cooking is worth it with expensive hash, but I think good value with mid-priced hash.

Does anyone have any recommendations for good, clean mid-priced hash that might be suitable?