British Food Fortnight

Enjoying British food

The British Food Fortnight is championing British food like never before, hammering home the belief that, despite the economic downturn, the diversity and quality of the nation’s produce is still ripe for celebrating and promoting. The message is that, when it comes to recession-friendly food, British means best not only in terms of value for money and the impact on the short-term economy, but also in terms of the superior taste and long-term sustainability of the nation’s food.

This year, the campaign is harking back to the era when waste was abhorred and food was as local and seasonal as your vegetable plot. During the two weeks it runs, the Fortnight's organisers will be calling on food producers, retailers, restaurants, pubs and tourism outlets to promote healthy eating and sustainable sourcing.

As in previous years, schoolchildren are the focus of much of the activity and British Food Fortnight's organisers have put together an online resource pack for teachers. Chefs including the Hairy Bikers will be working with schools to help teachers organise practical cookery activities and teach young people about the pleasures of eating good food. British Food Fortnight will also challenge schools to cook a balanced meal using ingredients that are seasonal and that contribute to the ‘Five A Day’ campaign, a Government scheme to encourage people to eat more fruit and vegetables.

Waste not, want not

In the era when an expensive roast joint was saved for Sunday best, cheap cuts and offal were the stalwarts of British cuisine. During the week, dishes such as steak and kidney pie, Lincolnshire chine (cured shoulder stuffed with parsley and other herbs) and pigs’ trotters were served. These British specialities owe their inventiveness and complex flavours to the meat they use and the way that meat is prepared.

British Food Fortnight’s organisers hope to demonstrate that cost-effective dishes do not need to rely on low-quality meat – it’s all about which cut you choose. The event also hopes to contribute to the resurgent British enthusiasm for eating nose-to-tail.

Here are some recipes that make use of cheaper cuts of meat without compromising the quality or taste of the dish:

• Chicken liver parfait with brandy (video recipe) by Mike Robinson from Get Cooking
• Devilled kidneys on toast by James Martin from Saturday Kitchen
• Beef kidney by Mrs Beeton
• Spicy chicken liver wraps by Cyrus Todiwala from Saturday Kitchen
• Black pudding and mash cakes by Jill Dupleix from Saturday Kitchen
• Devils on horseback by Keith Floyd from Floyd on Britain and Ireland
• Pan-fried calves' liver with dry-cured bacon and balsamic caramelised onions, served with root vegetable and rocket purée by Rick Stein from Saturday Kitchen
• Ragoût of sweetbreads by Eric Chavot from Saturday Kitchen
• Calves' liver with port-flavoured pan juices by James Martin from Saturday Kitchen
• Steak and kidney pie by Good Food Magazine
• Liver steaks with crispy ham and marmalade onions by Gary Rhodes from Saturday Kitchen

Grow your own

Often the cheapest and most ethical way of sourcing fresh fruit and vegetables can be to do the dirty work yourself, if possible. This year, British Food Fortnight’s organisers are encouraging people, young and old, to grow their own, whether they pour their efforts into a blooming cabbage patch or a windowbox tumbling with herbs.

Read Sophie Grigson’s advice on growing salad and herbs for beginners.

Boost your five a day and treat the tastebuds with these recipes:

• Mixed vegetable curry (video recipe) by Madhur Jaffrey from Get Cooking
• Courgette and herb risotto (video recipe) by Sophie Grigson from Get Cooking
• Salmon with green butter (video recipe) by Sophie Grigson from Get Cooking
• Sea bass with rocket pesto by Gennaro Contaldo from Saturday Kitchen
• Smothered leeks and kohlrabi by Sophie Grigson
• Gnocchi di spinaci e ricotta by Sophie Grigson
• Roast celeriac with marsala by Sophie Grigson
• Tomato tarte tatin by Simon Rimmer from Something for the Weekend

Seasonal food

Eating with the seasons is an easy and environmentally friendly way of injecting your diet with real variety. The timing of British Food Fortnight captures the tail end of the soft summer fruit season and the arrival of early autumn delights such blackberries and damsons. Sweet vegetables such as butternut squash come into their own in autumn and pair well with the spoils of the game season, which is also in full swing at this time.

Find out what’s in season during British Food Fortnight.

Make the most of seasonal British produce with these recipes:

• Chunky apple crumble (video recipe) by Lesley Waters from Get Cooking
• Guinea fowl with warm pumpkin salad by Simon Rimmer from Something for the Weekend
• Wonderfully moist fresh plum cake by Nigel Slater
• Hot and sticky roast quail by Nigel Slater
• Poached figs with blackberries in red wine by Antony Worrall Thompson from Food and Drink
• Pumpkin and tofu laksa by Celia Brooks Brown
• Ravioli of walnut and roasted squash with sage butter by Peter Bayless
• Poached pears in sauternes by Michel Roux from Saturday Kitchen
• Apple and ginger soup by Burrastow House Hotel

More British bites

Here's a selection of dishes, from homely, comforting puddings to innovative combinations of British ingredients fit to be served in the country's top restaurants.

• Beef and ale stew with dumplings (video recipe) by Mike Robinson from Get Cooking
• Victoria sponge with strawberry jam (video recipe) by Lesley Waters from Get Cooking
• Picnic of piccalilli, ham, anchovy dip and pork pies by James Martin from Saturday Kitchen
• Traditional Lancashire hotpot by James Martin from Saturday Kitchen
• Queen of puddings by James Martin from Saturday Kitchen
• Warm treacle tart with softly whipped cream by James Martin from Saturday Kitchen
• Smoked salmon with Irish soda bread, woodland sorrel and cress by Richard Corrigan from Great British Menu
• Loin of roe venison with rosti, celeriac, cabbage, carrot and game gravy by Nick Nairn from Great British Menu
• Perry jelly and summer fruits with elderflower ice cream by Mark Hix from Great British Menu