28 Feb Fairtrade Fortnight
As part of Fairtrade fortnight, join me in celebrating the people who grow our food, in particular, the amazing women who grow the cocoa in the chocolate we love so much. With ingredients that nourish more than just our souls, below are 3 scrumptious recipes that will give back to the incredible people who put so much into the everyday food we often take for granted.
Last November, I was also fortunate enough to visit the incredible women in Kenya, who farm coffee beans & saw first hand the difference Fairtrade has made to their lives and their communities. A few years ago, they were each given 50 coffee bushes from their husbands, which was a huge decision made by each man at the time as their husbands owned all of the assets, land & controlled the income. Since then, the women tell me that they now feel more empowered than ever, are happier and have more peace at home for their family alongside a thriving community. It really was an eye-opening trip & brought home just how Fairtrade can give back.
These fruit & nut florentines take just 5 minutes of prep & are the best way to use up odds & ends of any chocolate bars, nuts & dried fruits you’ve got in the cupboards. Think of them as a Spring Clean Recipe! By making these, you’re actually ticking off a kitchen chore!
I used fairtrade chocolate & devoured it with turmeric & ginger tea. For chocolate, check out Divine Chocolate & Cocoa Loco, for herbs and spices, Pukka herbs & Wunder Workshop & for nuts Zaytoun, who are all doing amazing things in the communities where they source their ingredients.
- 300g dark chocolate
- Large handful of flaked/whole almonds or a mix
- Handful of dried fruit like raisins/sultanas/goji berries
- Small handful freeze dried raspberries
- Put a heat proof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water (Bain Marie) & add your chocolate, broken up, into the bowl, allowing to gently melt.
- Once melted & smooth, cover a plate with baking paper & spoon the chocolate into disks onto the paper. Then roughly chop your nuts & sprinkle on top with the raisins/sultanas and anything else you might fancy.
- Pop in the fridge for about 30 mins to cool and harden up. Serve chilled.
We all need a quick & simple chocolate recipe up our sleeves to make in a hurry for our loved ones & this Chocolate & Hazelnut Bake does just the job. Made with Fairtrade Cocoa Powder & heavenly fairtrade dark chocolate mixed throughout. Share with your friends who need a little love. They make great lunchbox snacks too!
Get the recipe here.
This maple roasted Carrot & Za’atar salad is SO simple and ticks the boxes for a satisfying mix of hot/ cold, crunchy/creamy and healthy/hearty. If you’ve got other veg to use up after a big roast, feel free to throw them in too and easily made vegan by leaving out the feta.
In celebration of fairtrade fortnight, I have created a very special Hot Chocolate recipe called “The Rosine’, using maple syrup & dark chocolate, which you can find at the Fairtrade Foundation’s secret speakeasy pop up in Dalston until 3rd March.
Kenya photos by wonderful Chris Terry.