Daily Archives: 13 September 2010

Celebrate British Food Fortnight

The ninth British Food Fortnight takes place from 18 September to 3 October during Harvest Festival.

The event will celebrate the diverse and delicious range of food that Britain produces with promotions and tastings in shops; all-British menus in pubs and restaurants; food and cookery lessons in schools; and glorious food festivals.

There are various activities taking place all over the country. See the website www.britishfoodfortnight.co.uk for further details.

British Food FortnightThere are a few things you can think about to help support and enjoy British food:

  • When you are shopping make a special effort to seek out British food. Pause when you select your food from the supermarket aisle. Look at the label. Does it tell you where the food has come from? Does it provide a description of who produced it? And if it is imported is there a British equivalent in-season?
  • Shop in local butchers, greengrocers, farm shops and markets that source locally and will be able to tell you a little about the person who produced the food you are purchasing.
  • Seek out food seasonal foods.
  • When next in the pub, team up a local beer with a local speciality for an authentic experience that reflects the character of the area where you live.
  • Think beyond the chicken nugget when planning a family meal out. If there is not a good children’s menu ask for children-sized portions of the main menu.
  • Explore food from different regions of Britain as a fun way of experiencing our culture and heritage. Though there is still much bland, mass-produced food that belies little of the region it has come from, organisations like the National Trust and the Youth Hostel Association make a special point of serving quality regionally distinct produce from local producers.
  • Cook a British meal for friends – nothing beats the old favourites like Cottage Pie or Apple Crumble. Consider inviting friends round for a British food feast.
  • Pick your own. What is better or healthier than being able to enjoy fresh fruit selected and picked by you?
  • Grow your own. Eating food you have grown yourself is immensely satisfying. Seasonal Garden Ideas <link> has lots of easy but inspirational ideas and is half price!

There are many recipes in the 2011 Dairy Diary and Good Food, Fast cookbook that use British ingredients. We also still have some copies of the Around Britain Dairy Cookbook, which features a wealth of wonderful regional recipes. See www.dairydiary.co.uk for details.

Easy and delicious, try these Cheshire Pasties from 2011 Dairy Diary.

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Cheshire Pasties

Cheshire PastiesServes 4
Time 30 mins
Calories 428 per portion
Fat 28g of which
12.9g is saturated
Suitable for vegetarians
Suitable for freezing

Puff pastry 300g (11oz), defrosted if frozen
Onion chutney 4 tsp
Cheshire cheese 110g (4oz), crumbled
Cox apple 1, peeled, cored and chopped
Chopped sage 1 tbsp
Egg 1, beaten
Cherry tomatoes to serve, optional

1 Preheat oven to 200°C/400°F/Gas 6. Grease a baking tray. Roll out pastry and cut out 4 x 18cm (7in) circles. Spread the centre of each with chutney.

2 Mix cheese, apple and chopped sage together and divide between pastry circles. Brush edge of each circle with water, fold in half and press to seal. Place on baking tray.

3 Prick pastry, brush with beaten egg and bake for 20-25 until golden brown and crisp. Serve with tomatoes, if using.

Recipe taken from 2011 Dairy Diary.

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