- Food Lovers Club

#lovebritishfood

Autumn is a time of plenty. Fruit crops, roots and brassicas fill supermarket and farm shop shelves with splendid colours, tastes and textures. Seafood, meats fowl, fur and farmed are proudly presented in our local butchers. By-products and artisanal wares – cheeses, charcuterie, chutneys pickles and more abound. This is British Food Fortnight #lovebritishfood.


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From the Heart

 

Just listen to the honest passion for home-grown food from Liz and Raymond:

More powerful reasons to support British growers, breeders and producers, below.

Autumn Favourites

 

Some Food Lovers’ favourites from the Autumn larders to your Autumn tables.Confit Duck Cassoulet.

With an Autumn chill certainly in the air, this is a crowd-pleasing winter warmer using duck from our friends at Gressingham – enjoy: HERE.Roast Chicken w. French-style Peas.

It’s the peas that really turn this tasty chuck into a suppertime feast.

NOTE: The peas are British, the method is French (Raymond would approve). Chuck, sorry – check it out: HERE.Hearty Sausage Casserole

This is such a simple dish, adding all the ingredients to the pot as directed. Sit around the table and eat it in a bowl with a thick slice of buttered bread. A beer would go down well with it.

See and enjoy the RECIPE – HERE. Cheap & Cheerful Hearty Cassoulet

Chef’s wholesome recipe – HERE – is a healthy collection of leeks, carrots, onion and swede with haricot beans all celebrating the sausage meat balls in this one-pot wonder.Minted Lamb with Mustard Mash

15 Minute Meals often promise lots but deliver little. This both promises and delivers. Enjoy the RECIPE – HERE.

House rules – to eat with fingers or cutlery?

Italians call Lamb Chops “agnello alla scottadito“: “Scottadito” literally means “burn your finger,” referring to the idea of eating the lamb chops so hot from the grill that you might burn your fingers.

Rib chops have their own little “handle”, which makes them perfect for picking up and eating with your fingers.

House rules. Ask the host. If they use their fingers, so may you.

That should keep you going for a while…! Enjoy.

The Perfect Roast

 

The Perfect Roast – a British classic with British Beef.

A couple of roasting tips from our friends at Ladies in Beef:Place the meat in the centre of the oven for even cooking. The ideal temperature is 180-190C / Gas Mark 4 to 5. Timing:

  • Rare: 20 minutes per 450g (1lb) + 20 mins
  • Medium: 25 minutes per 450g (1lb) +25 mins
  • Well Done: 30 minutes per 450g (1lb) + 30 mins.

Let the joint rest for 15 to 20 minutes to let the meat fibres relax.

Perhaps the easiest cuts to handle in the kitchen if you don’t have a great deal of experience are topside, silverside and top rump.

On the side:Our Classic English Mustard – A smooth and strong mustard but without the ‘burn’. If you like mustard, we think (actually, we know) you’ll love this!

Mustard is well-known for its culinary importance as a piquant ingredient, warming and spicing all manner of food. And, dolloped on the side of the plate, it’s the condiment that complements.

Try stirring a little delicious joy into your gravy too.Creamed Horseradish Sauce– A gentle deliciously smooth creamed horseradish sauce that lets you enjoy its full flavour and won’t bring tears to your eyes. A tasty and truly elegant alternative. Made with horseradish root and single cream.

You’ll find all of our condiments on the shelvesHERE.

All you need for your Sunday Roast – and more:

Reasons to Buy British - 1, 2, 3.

 

Why Buy British?

British food is produced to the highest environmental and animal welfare standards in the world. With four distinct seasons, a wonderfully varied topography and a vibrant farming community, we have a diverse and delicious range of food. There is much to discover and enjoy!

Some key facts:

  • British food travels less far from farm to shop so has a lower carbon footprint than most imported foods.
  • Eating British fruits and vegetables in season is good for you. Foods in season contain the nutrients, minerals and trace elements that our bodies need at particular times of the year.
  • British meat is produced to some of the highest welfare standards in the world: no growth-promoting hormones are allowed and any antibiotics are administered only under veterinary direction.
  • Britain’s pig farmers operate by UK law to standards of welfare that are some of the highest in the world.
  • Britain’s beef and sheep industries are the envy of the world; breeding livestock and genetics from our native breeds are much sought after by farmers in other countries. Protect our great native livestock industry by buying the real thing, not an imported substitute.
  • Britain’s cattle passport system means that each animal can be uniquely traced to its dam (mother) and place of birth.
  • British chicken is reared to some of the highest standards in the world.
  • You will be supporting the economy; everyone from the farmer, to those who work in food processing and the shops, pubs and restaurants selling the food.
  • You will play your part in protecting our environment as much of Britain’s food is produced in a sustainable way that enhances the countryside.
  • You will have the assurance of knowing what you are eating. Britain has some of the most robust food assurance and traceability systems in the world.
  • No sheep; no cows; no grains: no countryside!