Fairtrade Fortnight is kicking off from 29th February and we think you should get involved!
When you hear Fairtrade you might automatically think of bananas or perhaps coffee? However, things have massively moved on since then. You might be surprised to learn that Fairtrade products now include cashew butter (incredible in a raspberry smoothie!), coconut milk (we love adding ours to bircher muesli) and even marshmallow melts, (perfect for dunking in your hot chocolate!).
The list really is endless so it’s never been easier to make ethical decisions when doing your weekly shop. Speaking from experience (we took part in BBC’s Blood, Sweat & Takeaways documentary) these small changes to the way we shop, really do support communities in a way you can’t imagine. Paying a ‘fair’ price – i.e – ensuring we’re covering the cost of the product and that, that money then goes to the farmers and workers directly – means that these people have access to clean water, education for their children, and vaccinations for those kids. These are extremely hard working people (trust me, it’s bloody back-breaking work!) and are not expecting any kind of handout whatsoever. But unless you opt for the Fairtrade option, to often these people are being taken advantage of and suffering the consequences.
Closer to home we can see the impact these low prices are having on our British milk farmers. How can it possibly be right that our multi-million pound supermarkets are paying our farmers less than it costs for them to make? If your commute cost you £100 a month, would you accept £80 in wages? Of course you wouldn’t – it’s literally ludicrous!
It’s for the this reason that it’s time for us to Sit Down for Breakfast and Stand up for Farmers.
You know what they say, breakfast is the most important meal of the day. Have a hearty breakfast and you will feel energised, think clearly and stay active as the day carries on. However, millions of people across the world don’t earn enough to know where their next meal is coming from, and half of the world’s hungry people live on small farms despite them growing the food we have every day. Just think about that.
Fairtrade Fortnight 2016 will run from 29 FEBRUARY – 13 MARCH and will highlight the severe lack of food guarantee for farmers around the world, bringing together shoppers, campaigners and businesses to take action.
If you’d like to get involved, why not try out some of these delicious Fairtrade recipes and spread the love with your family, friends and colleagues. All the info you need to host your own Fairtrade Breakfast can be found here.
For more information about Fairtrade Fortnight 2016, visit fairtrade.org.uk
Cappuccino Pancakes with Bananas
Make breakfast special with these delicious Percol coffee flavoured pancakes, served with pan-fried bananas and golden syrup – these Fairtrade friendly pancakes use Fairtrade coffee AND bananas and are the perfect way to start any day!
(12 to 16 pancakes)
275g self-raising flour
1 teaspoon baking powder
½ teaspoon salt
3 tablespoons caster sugar
2 free-range eggs, beaten
450mls buttermilk or skimmed milk
2 tablespoons Percol Fairtrade Smooth Colombian Instant Coffee, mixed with 1 tablespoon hot water
Butter, to fry
3 to 4 bananas, peeled and sliced
Golden syrup, to serve
Cocoa, to serve
- Sift all the dry ingredients together in a bowl and then add the beaten eggs, buttermilk (or milk) and the coffee. Beat together with a whisk until the mixture is thick and frothy.
- Pre-heat oven to 100C, to keep the pancakes warm as you make them.
- Heat a little butter in a heavy based frying pan or a griddle, and using a ladle, add one spoon of pancake mixture to the pan/griddle. Cook over a medium heat until small bubbles appear on top of the pancakes, then turn them over with a spatula and cook for a further minute on the other side. Continue to cook the pancakes until all the batter is finished.
- Place the cooked pancakes on a heat-proof plate, cover and keep them warm in the oven until you are ready to serve them.
- To serve: heat a little butter in a frying pan and add the sliced bananas – cook them until they are just golden brown. Place three pancakes on each plate; divide the bananas between the pancakes, and drizzle with golden syrup, before sprinkling some cocoa powder over the top.
Rachel Khoo’s Pea and Sweetcorn Breakfast Fritters
The chef, writer and presenter shares one of her favourite savoury breakfast recipes in support of Fairtrade Fortnight.
Makes about 8 (serves 4)
120g frozen peas, defrosted
2 medium free-range eggs
30g rice flour
½ tsp salt
A few twists of black pepper
60g feta, crumbled
125g cooked sweetcorn kernels
1 red chilli, finely chopped
3 spring onions, finely chopped
1 small bunch (10g) flat-leaf parsley, chopped
½ tsp baking powder
2-3 tbsp Fairtrade coconut oil, for frying
4 poached eggs
1 avocado, cut into quarters
- Blitz the peas with the two eggs in a food processor until smooth. Pour the mixture into a large bowl.
- Sift the rice flour into the mixture and fold in. Do not overmix. Add all the remaining ingredients to the bowl
(excluding the oil). Fold the mixture together until combined.
- Put the batter in the fridge until required. Remove the batter about 30 minutes before you are ready to cook.
- Heat 1 tbsp of the coconut oil in a non-stick frying pan. You don’t want the pan smoking hot, so a medium heat is fine. Cook the fritters slowly in batches for 2-3 minutes, raising the heat towards the end of the cooking time and flipping them over when the fritter base feels like it has crisped up and won’t break if it’s flipped. Add more oil as required when frying, so the pan doesn’t dry out.
- Drain on a rack or on paper towels and serve with the poached eggs and avocado.
Georgia Toffolo’s Banana Breakfast Pops
The Made in Chelsea star shares her favourite sweet treat and breakfast boost – healthy, quick and easy to make and keep in the freezer.
2 Fairtrade bananas
Yoghurt of choice – I prefer coconut yoghurt
Granola of choice OR almonds
Mini chocolate chips, coconut shreds (optional)
Popsicle sticks or silverware to insert in the bananas
- Pour the granola or crushed almonds into a shallow plate.
- Peel the bananas, cut them in half, and insert popsicle sticks.
- Dip the bananas into the coconut yogurt, then roll into the granola or almonds (and any sweet options you may like!).
- Place on a parchment-lined tray and freeze. Keep any uneaten banana pops in the freezer.