Host a Fairtrade brunch

Ingredients

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

Method

Step 1: Put all ingredients in a blender or food processor and blend to a smooth, thick drink.

Banana pancakes with chocolate hazelnut spread

Ingredients

110g plain flour

200ml milk

2 eggs

2 Fairtrade bananas, thinly sliced

4 tbsp of Traidcraft’s Chocolate Hazelnut Spread

Method

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

Ingredients

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

Method

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

Ingredients

Serves 4

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

40g butter

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

Method

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