Its World Fairtrade Day this Saturday (May 12) and, to celebrate, people across the globe will be settling down to a Fairtrade breakfast, supporting farmers and workers in the developing world at the same time. Why not join in the festivities by inviting some friends over for a delicious Fairtrade brunch? We’ve picked a few of our favourite Fairtrade breakfast recipes to give you some inspiration…
Strawberry, banana, honey and oat smoothie
Handful of ripe strawberries
1 Fairtrade banana
25g porridge oats
1 tbsp of Traidcraft or Equal Exchange honey
150ml natural yoghurt
100ml Fairtrade apple juice
Step 1: Put all ingredients in a blender or food processor and blend to a smooth, thick drink.
Banana pancakes with chocolate hazelnut spread
110g plain flour
2 Fairtrade bananas, thinly sliced
4 tbsp of Traidcraft’s Chocolate Hazelnut Spread
Step 1: Mix the eggs, flour and milk together to make a creamy batter.
Step 2: Melt a little butter in a frying pan and throw in the sliced bananas. Pour in enough batter to coat the bottom of the frying pan, let it cook for a minute or so then drizzle over the chocolate spread.
Chocolate Orange Muffins
Makes 12 muffins
250 g (9oz) plain flour
1/2 tsp salt
3 tsp baking powder
100g (4oz) Fairtrade caster sugar
1 egg, lightly beaten
120ml (4 fl oz) milk
125g tub natural goat’s milk yoghurt or plain yoghurt
75g (3oz) butter, melted and cooled
1tsp finely grated orange rind
100 g bar Divine Orange Milk Chocolate, chopped into chunks
Step 1: Pre-heat oven to 200°C, 400°F, Gas Mark 6. Put 12 paper cases into a muffin tin.
Step 2: Sift together the flour, salt, baking powder and sugar. Set to one side. In a separate bowl or jug, mix together the egg, milk, yogurt, melted butter and orange rind.
Step 3: Pour the wet ingredients into the flour mixture and stir lightly until just combined, adding the chocolate chunks and stirring them through gently. The mixture will be quite lumpy, though there should be no dry flour visible.
Step 4: Spoon the mixture into the muffin cases and bake for approximately 20 minutes, or until the tops spring back when touched lightly.
Step 5: Cool on a wire rack.
Sir Terence and Vicki Conran’s Kedgeree
From: A Fair Feast: 70 Celebrity Recipes for a Fairer World
500g smoked haddock
Splash of oil – Equal Exchange or Zaytoun’s organic Fairtrade olive oil
1 large onion, finely chopped
200g basmati rice – Traidcraft Fair Trade White Basmati Rice
1 tsp curry powder or paste
2 tbsp double cream
Small handful of finely chopped parsley
4 eggs, hard-boiled, shelled and kept in a basin of very hot water
Mango chutney, to serve – Traidcraft Eswatini Mango Chutney
Step 1: Cook the smoked haddock in barely simmering water for about 5 minutes. Lift the fish from the liquid (reserve this), remove the bones and skin and then flake the fish.
Step 2: Heat the oil in a large sauté pan, add the onion and fry gently until it is transparent and just becoming golden.
Step 3: Stir in the rice and about 500ml of the water in which the fish was cooked, and the curry powder or paste. Bring the whole lot to the boil. Then cover the pan and simmer for 10-12 minutes, or as directed on the packet, until the rice is just tender.
Step 4: Stir in the double cream and the butter into the cooked rice, and then gently fold in the flaked fish and the chopped parsley. Check the seasoning. Quarter the eggs.
Step 5: Serve the kedgeree on very hot plates, topped with the egg quarters. Mango chutney is the perfect accompaniment.
Fairtrade is about better prices, decent working conditions, local sustainability, and fair terms of trade for farmers and workers in the developing world - find out more at fairtrade.org.uk
Image credit: Rex and fairtrade.org.uk