Spring & Summer James Martin / Frogmary Green Farm / Brian Turner / Cyrus Todiwalla / Moro / Wester Ross / The Almanack / Liz McClarnon / Sophie Wright / Thomasina Miers / Nick Nairn / Paul Merrett / Leslie Waters / Kenniford Farm / Antony Worrall Thompson / Mark Hix / Alimentum / Leon / Simon Rimmer / Opus The Freedom Food Celebrity Recipe Collection About Freedom Food
The Freedom Food scheme was launched by the RSPCA in 1994 – the only UK farm assurance scheme to focus solely on improving farm animal welfare. Since then, the amount of food available from farms inspected and approved to RSPCA welfare standards has increased dramatically. We cannot say that high welfare farming – to RSPCA welfare standards – is the norm, but things are steadily moving in the right direction. These days, most food retailers sell some Freedom Food labelled products. It might just be eggs from your corner shop, beef and lamb from a farm shop or chicken from one of the big supermarkets. But if you hunt for the Freedom Food logo, you should be able to find it – and if you can’t, ask for it! The Freedom Food logo on a pack or counter ticket is only found on meat, poultry, eggs, milk or salmon from animals looked after at each stage of their lives to RSPCA welfare standards. Some producers may claim to be high welfare, but if it is not carrying the logo, it hasn’t been reared on farms inspected to RSPCA welfare standards and subject to our rigorous traceability and audit system. About Freedom Food
When you buy the high welfare ingredients to make the recipes in this book, you will be directly helping to improve farm animal welfare. Retailers really do take note of what we all buy and in turn will buy more from Freedom Food approved farms. Then more farmers will be persuaded to rear their livestock to RSPCA welfare standards and more farm animals will benefit. It’s a simple equation! And, following the lead of the celebrity chefs and restaurants featured in our collection, restaurants and pubs are beginning to take note of what you want as well – and are offering more and more high welfare ingredients. They have seen that we are increasingly making the right ethical choice when we shop – so why not when we eat out? We do have the power to bring about real change. For example, as a result of growing consumer demand, the 2012 Olympics will see a very significant amount of Freedom Food labelled products served to visitors and athletes alike. So, keep up the good work and steadily we shall see even more animals farmed to RSPCA welfare standards. The Freedom Food Celebrity Recipe Collection As a young chef, I don’t recall hearing many conversations in professional kitchens about ethical sourcing, standards of husbandry, sustainable fishing or food miles, or in fact any other issue concerning food production and purchase. Well times have changed – now any chef worth his or her salt (Fairtrade obviously!) needs to keep a keen eye on where their produce is coming from. The reasons that so many chefs are now taking such an interest in food sourcing are varied, but one thing is for sure – customers (that’s you!) are leading the charge by demanding to know where a restaurant sources its raw produce and customer demand is a major part of any business plan. Paul Merrett Freedom Food Celebrity Recipe Collection Contents Spring Sliced Yorkshire ham James Martin Chicken pot pies Nick Bragg, Frogmary Green Farm Rib of rose veal with honey and soy glaze Brian Turner Murg kay koftay curry Cyrus Todiwalla Asparagus with pine nuts, egg and herb sauce Moro, London Cheat’s salmon en croûte Gilpin Bradley, Wester Ross Free-range pork cutlets with persillade and spring greens in cider butter sauce Lee Cash, Peach Pubs, The Almanack, Leicester Chicken and guacamole salad Liz McClarnon Desserts Easter cupcakes Sophie Wright Mexican flan with tequila syrup and poached rhubarb Thomasina Miers Freedom Food Celebrity Recipe Collection Contents (cont.) Summer Teriyaki salmon Nick Nairn Lamb kofta skewers with tzatsiki and chargrilled aubergine Paul Merrett Thai green turkey burgers Leslie Waters Bacon and broad bean risotto Andrew Freemantle, Kenniford Farm American spicy chicken wings Antony Worrall Thompson Barbequed beef ribs Mark Hix Roast breast of duck with satay, peanut and lime, and broccoli Mark Poynton, Alimentum, Cambridge Chicken with green olives and preserved lemon Henry Dimbleby and John Vincent, Leon, London Desserts Very naughty baked Alaska Simon Rimmer Crunchy cinnamon mousse David Colcombe, Opus, Birmingham Sliced Yorkshire ham with poached leeks and spring onions James Martin Spring
Preparation time: 5 –10 minutes Cooking time: 20 minutes–1 hour Serves: 4 “The UK still produces the best pork in the world and we should make the most of it.” Sliced Yorkshire ham with poached leeks and spring onions Ingredients... 6 black peppercorns pinch of salt 1 bay leaf 1 medium leek, trimmed and outer leaves removed 8 spring onions 400g Freedom Food labelled York or other roast ham, ready sliced if you prefer chervil leaves, to garnish ...for the glaze 4 tbsp English mustard 2 tsp runny honey 150ml rapeseed or extra virgin olive oil zest of 2 oranges 4 tsp white wine vinegar salt and black pepper Sliced Yorkshire ham with poached leeks and spring onions Method Half fill a large saucepan with water, add the peppercorns, salt and bay leaf and bring to the boil. Once the water is boiling, add the leek whole (if it doesn’t fit, cut in half widthways). Reduce the heat and cook for 6-8 minutes on a gentle simmer. Add the spring onions and cook for a further 3 minutes, then drain the vegetables and allow to cool. To make the glaze, place the mustard and honey in a bowl, slowly whisk in the rapeseed or olive oil, then add the orange zest and vinegar, season with salt and pepper and set aside. If you wish to warm the meat, place the whole ham or the slices on a baking tray and spoon half of the glaze over the top. Put in a preheated oven at 170°C / fan 150°C / Gas 3, for 1 hour if the ham is whole or, if it is ready-sliced, until heated through. Remove from the oven and, if necessary, carve the ham into slices. Place the sliced ham on a board or platter, then slice the leek into 1cm rounds and the spring onion into bite-sized lengths. Arrange these on the ham, drizzle with the rest of the glaze, place a few chervil leaves on top and serve. “It is not enough just to say we support welfare for farm animals, we must turn our words into actions. Just look for and buy higher welfare products like Freedom Food when you are out shopping – that’s all it takes.” – James Martin Chicken pot pies
Nick Bragg, Frogmary Green Farm Spring Preparation time: 15 minutes Cooking time: 1 hour Serves: 4 “We produce quality chicken and potatoes here – hence the chicken pot pie recipe.” Chicken pot pies Ingredients...... for the sauce... 600ml milk 1 sprig thyme 1 bay leaf 30g butter 30g plain flour 3 tbsp Freedom Food labelled double cream ½ chicken stock cube ...for the filling 600g Freedom Food labelled chicken breast, cut into bite size pieces 1 tbsp oil 2 baby leeks, finely sliced 500g ready rolled puff pastry 1 Freedom Food labelled egg, beaten Chicken pot pies
Method Preheat the oven to 200°C / fan 180°C / Gas 6. For the sauce: Place the milk and herbs in a pan and bring to just under the boil. Leave to cool, so the herbs can infuse the milk. Melt the butter in a pan, add the flour and stir with a wooden spoon over a medium heat for 1-2 minutes, being careful not to burn it. Add the infused milk a little at a time stirring constantly. Take off the heat and whisk the mixture with a balloon whisk getting rid of all the lumps. Place the pan back onto a medium heat and whisk continuously until the sauce comes to the boil and thickens. Cook for another 5 minutes, stirring frequently with a wooden spoon. Add the double cream and the stock cube, crumbled. Stir well, then allow to cool. Heat the oil in a large frying pan and cook the leeks for 5 minutes until softened but not coloured. Add the chicken and cook until evenly browned. Stir in the sauce. Spoon into 4 small dishes or 1 large pie dish. Cut out a pie lid large enough to cover the dish or dishes and a long strip to go round the edge. Dampen the edge of the dish and press on the strip of pastry. Cover with the pastry lid or lids and crimp the edges. Cut 2 slits in the middle to allow steam to escape. Brush with egg and bake for 25–30 minutes (the larger pie dish will need about 5–10 minutes longer) or until the pastry is puffed up and golden brown in colour. Serve with a selection of vegetables. Nick Bragg, Frogmary Green Farm
The enchantingly named Frogmary Green Farm nestles in the rolling green Somerset countryside near South Petherton – a rural outpost of village communities bound together by their farming heritage. Nick Bragg has farmed potatoes here for over 20 years, but for the last seven he has also farmed indoor chicken for the table, all with the RSPCA Freedom Food stamp of approval. “We simply don’t have enough space for free-range farming, so we opted for higher welfare indoor production which gives the birds more room, more activity and a longer, happier life than most indoor systems,” says Nick. “In fact, over the last couple of years we’ve hosted visits from a variety of groups who have all been amazed with how we do things, especially children who love to see where their food actually comes from and Agriculture Minister Jim Paice was suitably impressed with the farm on a visit last year.” Rib of rose veal with honey and soy glaze
Brian Turner Spring
Preparation time: 10 minutes Cooking time: 25 minutes Serves: 4 “We should eat more veal. But only the rose veal from higher welfare systems. ” Rib of rose veal with honey and soy glaze Ingredients 4 x 200g Freedom Food labelled rose veal chops 1 tbsp olive oil pinch of salt or to taste pepper to taste 50g butter 1 shallot, finely chopped 1 garlic clove, crushed 8 sage leaves, finely chopped 2 tbsp runny honey 1 tbsp light soy sauce 1 glass dry white wine (approx. 125ml) 150ml chicken stock 50g cold butter Rib of rose veal with honey and soy glaze Method Heat the oil in a heavy frying pan. Season the chops and add 25g of the butter to the pan. Add the chops to the pan and fry on each side for 3–4 minutes (for medium), or until cooked to your liking. When cooked, take them out of the pan and keep warm. Throw away any excess fat in the pan. Now add the remaining 25g of butter, then add the shallots, garlic and sage. Sweat over a gentle heat for 3–4 minutes. Add the white wine and reduce by two-thirds. Now add the honey, soy sauce and chicken stock. Continue to reduce the sauce, tasting frequently until you get the flavour you need. Then season to taste and stir in the cold butter. Pour the sauce over the chops and serve. “Growing up in Yorkshire, I was taught from an early age to think about where our meat comes from. Not only does higher welfare mean that the animals have a better life, but in my opinion it also makes for better quality and taste. And we should support farmers who show such commitment to their animals.” – Brian Turner Murg kay koftay curry
Cyrus Todiwalla Spring
Preparation time: 30 minutes Cooking time: 30 minutes Serves: 4-6 “Koftas are meat balls that have been simmered in a gravy or curry sauce.” Murg kay koftay curry
Ingredients...... for the turkey koftas... 750g Freedom Food labelled turkey breast fillets, skinless 3–4 slices white bread 5cm piece fresh ginger 4–5 garlic cloves 2–3 green chillies 2 tbsp fresh coriander 20 leaves fresh mint pinch of salt or to taste ½ tsp crushed black pepper a little oil for greasing the palms of your hands ... for the curry sauce 300g onions, halved and sliced 30g oil 1 green chilli, cut into small pieces 20 curry leaves 375g coconut flour 10g red chilli powder 10g cumin, ground 20g coriander, ground 20g garlic, peeled 20g fresh ginger 5g turmeric, ground 500g tinned peeled tomatoes 1.5l water seasoning to taste Murg kay koftay curry
For the turkey koftas: Place all the ingredients, except salt and pepper, in a food processor and mince finely. Season. To check the flavour at this stage, you can make a small ball from the mixture and fry gently, then taste and adjust the seasoning of the mixture if it needs it. Make the minced turkey mixture into balls about 30-40g. Then, oiling your palms, flatten the balls. (These could be cooked now and eaten as koftas). Set aside. For the curry sauce: Heat the oil in a deep saucepan and gently sauté the onions with the green chilli and the curry leaves. Cook until softened but not coloured. Meanwhile, put all the other ingredients with only 1 litre of water into a blender and whizz until smooth and the ginger and garlic are thoroughly pureed. When the onions are ready – they should be opaque and well softened – add the puree mix and stir slowly bringing to the boil. It is essential to stir regularly as the coconut may thicken at the bottom and give the curry a burnt flavour. Simmer gently for about 15 minutes so that all the spices cook well, adding more water if necessary. Season with salt to taste. Then add the turkey koftas and simmer gently for 15-20 minutes or until the koftas are cooked through. Serve the kofta curry with rice. “I am passionate about good food – and equally passionate that the ingredients I source come from animals that have been reared humanely. Everything I use at my restaurant, Café Spice Namaste, is sourced with that firm principle in mind. With the RSPCA’s Freedom Food label on food in shops and supermarkets, you can easily apply the same principles to what you buy to eat at home. And often it only costs just a little more to enjoy your food with a clear conscience.” – Cyrus Todiwalla Asparagus with pine nuts, egg and herb sauce Sam and Sam Clarke, Moro, London Spring Preparation time: 10 minutes Cooking time: 10 minutes Serves: 4 “This herby sauce goes very well with asparagus and also with artichokes.” Asparagus with pine nuts, egg and herb sauce
Ingredients... 16–20 asparagus spears 4 tbsp olive oil Sea salt and black pepper ...for the pine nut, egg and herb sauce 2 hard-boiled Freedom Food labelled eggs, peeled and roughly chopped ½ medium red onion, finely chopped 1 small bunch each of fresh dill, tarragon and flat leaf parsley, roughly chopped ½ small bunch fresh mint, roughly chopped 2 tbsp pine nuts, lightly toasted ½ clove garlic, crushed to paste with salt 2 tbsp red wine vinegar 2 tbsp extra virgin olive oil Asparagus with pine nuts, egg and herb sauce
Method Combine all the ingredients for the sauce together in a bowl, and mix well. Season to taste with salt and pepper. Trim the asparagus if it has any hard stalky ends. Preheat a griddle pan or a frying pan. Toss the asparagus in the olive oil and then add to the hot griddle pan with a good bit of seasoning. Griddle for a couple of minutes on both sides until they are nicely charred. Check for seasoning, transfer to a plate, and serve with the sauce on the side and flatbread if you wish. Moro Restaurant
In 1997, we bought a camper van and set off on a journey through Spain, Morocco and the Sahara – eating and cooking on a small gas hob along the way. What we learnt on this trip inspired us to open Moro, our restaurant and tapas bar in London. Our passion for the abundant flavours of the southern Mediterranean is the bedrock of our menus. We are also driven by a conviction that good food, whether from the Mediterranean or anywhere in the world for that matter, needs good ingredients. That means truly seasonal where fruit and vegetables are concerned – picked, cooked and eaten when they are at their very best. Where eggs, meat and poultry are concerned, one of our guiding principles is the way in which the animal was reared. We could no more use eggs from hens kept in battery cages than we could use a summer season vegetable flown in from a distant continent in the midst of winter. Really good food needs really good ingredients. Sam and Sam Clark www.moro.co.uk Cheat’s salmon en croûte
Gilpin Bradley, Wester Ross Spring Preparation time: 10-15 minutes Cooking time: 20-25 minutes Serves: 2 “This looks very impressive, but is really easy to make.” Cheat’s salmon en croûte
Ingredients ½ a 375g pack of ready rolled puff pastry 1 Freedom Food labelled egg beaten 2 x 200g Freedom Food labelled salmon fillets 4–5 tbsp Freedom Food labelled double cream 75g cream cheese salt to taste freshly ground black pepper to taste ½ lemon, juice only 1 tbsp pesto sauce 1 tbsp olive oil Cheat’s salmon en croûte
Method Preheat oven to 220°C / fan 200°C / Gas 7 Unroll the puff pastry and cut out two oblong shapes that are slightly bigger than your chosen pieces of salmon. Place on a non-stick baking sheet and score gently using the tip of a sharp knife. Brush with the beaten egg. Bake in the oven for 6–8 minutes or until risen and golden brown. Set aside. Put the cream and cream cheese in a small saucepan and heat over a low heat. Add the lemon juice and pesto sauce and beat until smooth. Reduce the oven temperature to 200°C / fan 180°C / Gas 6. Season the salmon with salt and pepper. Heat a frying pan and add the oil. Cook the fish for 3–4 minutes on each side. Place the salmon on a baking sheet and cook in the oven for a further 6–10 minutes. Then place the salmon on a plate, pour the sauce over the salmon and top each one with an oblong of cooked pastry. Serve with potatoes and vegetables – we suggest crushed potatoes, asparagus, broad beans or mange tout. Gilpin Bradley, Wester Ross
“We’re the oldest independent salmon farmers in Scotland,” states Gilpin Bradley, managing director of Wester Ross Fisheries, started by his father 33 years ago. “We’re also proud to say that we are the smallest – providing the best quality, higher welfare salmon to customers who care to notice the difference.” Small equates to half-a-million fish raised last year on Wester Ross’ three small Loch sites near Ullapool on Scotland’s beautifully rugged north-west coast. Here, the stockmen among the small business’ 55 employees hand-rear their own quota of fish giving the farming a distinctly artisan feel and allowing them to develop a close bond with the fish they are responsible for raising. “We’re the only ones who uniquely hand-rear – rather like a shepherd and his flock – and customers regularly tell us that it makes a difference to the taste,” says Gilpin. “It’s labour intensive, but pays dividends for the health of the fish. Ours is a specialist product which customers can expect to find in some well known restaurants, select tea-rooms and local fishmongers in Britain, including popular Yo Sushi! and Loch Fyne restaurants.” Find out more at www.wrs.co.uk Pork cutlets, persillade and spring greens in cider butter sauce Lee Cash, Peach Pubs, The Almanack, Leicester Spring Preparation time: 20 minutes Cooking time: 30 minutes Serves: 4 “Cream and cider both work brilliantly with pork chops.” Free-range pork cutlets with persillade and spring greens in cider butter sauce Ingredients...... for the persillade... 30g fresh parsley, chopped 10g shallots, chopped 1 clove garlic, chopped ...for the cider butter sauce... 50ml cider vinegar 25g shallots, finely chopped 50ml cider 25ml Freedom Food labelled cream 125g butter salt to season pepper to season ...for the pork chops a little butter for frying 4 x 225g Freedom Food labelled pork chops 20g sunflower seeds, toasted 120g blanched spring greens salt to season pepper to season Free-range pork cutlets with persillade and spring greens in cider butter sauce Method For the persillade: Mix all the ingredients together until well combined and set aside. For the cider butter sauce: Place the cider vinegar in a pan and bring to the boil. Add the chopped shallots and keep cooking until everything is reduced. When there is nearly no liquid left, add the cider and cream and boil gently, but don’t reduce the sauce further. Slowly add the butter into the cream and vinegar reduction, whisking lightly. Season to taste. For the pork chops and spring greens: Melt a little butter in a frying pan and fry the pork chops on a medium heat for 5 minutes on each side, until they are just pink on the inside. Remove from the pan and leave to rest. Fill a large saucepan with water and bring to the boil. Blanch the greens for 4 minutes and then add to the frying pan with the sunflower seeds and the persillade. Season with salt and freshly ground black pepper. Gently warm the cider butter sauce through and pour over the pork chops. Serve. The Almanack, Peach Pubs
The pub is one of the greatest institutions, isn’t it? We founded the Peach Pub Company in 2002 and have now opened 14 new pubs in nearly 10 years. We believe our pubs stand out for their distinctive philosophical approach: sourcing good food, caring for the environment, supporting local enterprise and enjoying life! We’re not just trying to pay lip service to current zeitgeists – this philosophy is part of the fabric of each Peach pub. Take The Almanack for example, featured here. It’s a modern British gastro pub in Leicester and is named after the old English word for a yearbook. A yearbook records the events of the seasons. And we think this is particularly fitting because our cooking is firmly based on using the best seasonal ingredients and sourcing meat, fish and eggs from producers who rear to high welfare standards. Our pork, for instance, is from Jimmy Butler’s Freedom Food approved free-range farm. All our Peach pubs chefs have a thorough knowledge of the provenance of the food that they prepare and we regularly take them to meet the growers and farmers so that they really understand how the ingredients they are going to cook with are produced. Lee Cash www.peachpubs.co.uk Photo credit: marklightford.com
Chicken and guacamole salad
Liz McClarnon Spring
Preparation time: 5 minutes Cooking time: None Serves: 1 “This also makes a lovely lunchbox or picnic dish.” Chicken and guacamole salad
Ingredients 4 tbsp of fresh guacamole dip 1 cooked Freedom Food labelled chicken breast, skinless 75g/3oz red kidney beans 75g/3oz cherry tomatoes, halved handful of spinach, watercress and spinach leaves Chicken and guacamole salad
Method Spoon the guacamole over the base of a bowl. Break the chicken into bite sized chunks and mix with the kidney beans and tomatoes. Spoon on top of the guacamole. Finally, place a handful of salad leaves on top and chill until ready to serve. Tip To make your own guacamole: Place 1–2 seeded, fresh green chillies, 2-3 finely chopped spring onions and a handful of fresh coriander into a pestle and mortar, or a small food processor. Grind into a paste. Peel, stone and cube 3 ripe avocados and mash lightly. Stir in the paste. Add the juice of 1 lime and a pinch of salt and some more chopped chilli - if you like it hot. Cover the surface with cling film and refrigerate if not serving immediately. Easter cupcakes
Sophie Wright Spring
Preparation time: 20 minutes Cooking time: 20 minutes Serves: 16 cupcakes Easter cupcakes Ingredients... 300g plain flour 100g desiccated coconut 1 tsp baking powder 1 tsp vanilla extract pinch of salt 3 Freedom Food labelled eggs 300g caster sugar 220ml vegetable oil 75ml coconut milk ...for the topping 180g good quality chocolate, roughly chopped or broken up 250ml Freedom Food labelled double cream Easter cupcakes
Method Line a muffin tin with cupcake cases and preheat the oven to 180°C / fan 160°C / Gas 4. First make the topping for the cupcakes by pouring the double cream into a saucepan and bringing to just below boiling point. Remove from the heat and add in the chopped chocolate. Stir until all the chocolate has melted into the cream. Leave the mixture to cool slightly before placing into the fridge. If you are planning to use a piping bag, put the mixture into the bag – and put the bag in the fridge. Now make the cupcakes by combining the flour, desiccated coconut, baking powder and salt. In a separate bowl, whisk together the eggs and the sugar before adding in the oil, vanilla and coconut milk. Slowly pour the wet ingredients into the dry and stir well so no lumps are in the mix. Spoon the mixture into the cupcake cases and place in the oven for 15–20 minutes. Don’t overfill the cases. Once cooked, remove from the oven and leave to cool completely. Once the muffins have cooled they can be topped with the chocolate mixture that should now be set and easy to work with. The topping can either be piped on to the cupcakes or spread on with a knife. Decorate the cupcakes with mini eggs for a more Easter feel if you wish. “The welfare of farm animals needs to be at the forefront of our minds when choosing which meat and dairy products we consume. By choosing welfare- friendly products such as those labelled Freedom Food we can have peace of mind and enjoy great food with a guilt- free conscience.” – Sophie Wright Mexican flan with tequila syrup and poached rhubarb Thomasina Miers Spring
Preparation time: 30 minutes Cooking time: 1 hour 10 minutes Serves: 4 Mexican flan with tequila syrup and poached rhubarb
Ingredients... 250g caster sugar 1 tbsp golden syrup 4 tbsp Reposado tequila, warmed 250ml milk 250ml Freedom Food labelled double cream 1 vanilla pod, split lengthways down the middle 1 Freedom Food labelled whole egg, at room temperature 5 Freedom Food labelled egg yolks, at room temperature ...for the poached rhubarb 7 large stalks of rhubarb, cut into 2cm lengths 1 vanilla pod, split lengthways 4 tbsp castor sugar (or more to taste) a splash of Pernod Mexican flan with tequila syrup and poached rhubarb
Method Preheat the oven to 150°C / fan 130°C / Gas 2. Pour 100ml water into a pan and add 150g of the sugar and the golden syrup. Turn on the heat, melt the sugar and simmer briskly until the caramel starts to turn a golden colour. Reduce the heat and cook for a further few minutes without stirring, until the sugar turns a deep, dark brown. Carefully add the warmed tequila and spoon the caramel into the bottom of four pudding moulds, being careful to coat the whole bottom by tipping the mould around. Place the moulds in a roasting tin and leave to cool. Pour the milk and cream into a large pan with the vanilla pod and set over a medium heat. Just before the milk comes to the boil, remove from the heat and cool. Whisk the egg and the yolks with the remaining 100g of sugar in a bowl and slowly pour in the milk mixture, a little at a time, as you whisk. Once all is combined, return to the pan and place over a low heat. Stir until it is thick enough to coat the back of the spoon. Ladle the egg mixture into the prepared moulds and fill the roasting tin with hot water, enough to come up near to the top of the moulds. Bake in the oven for 40 minutes or until the custard is just set. Allow to cool and, when ready to eat, run a knife around the edge of each mould and carefully invert onto a plate. This pudding is delicious served with quite tart poached fruit, such as poached rhubarb. “Sourcing ethical ingredients for all my Wahaca Mexican street food restaurants in London, is very important to me. I firmly believe that choosing products that have come from animals that have been humanely reared throughout their lives is not just the decent thing to do but also results in better tasting food as well. I hope when you try this recipe, that you will make sure that the eggs you buy have not come from hens kept in battery cages.” – Thomasina Miers Teriyaki salmon
Nick Nairn Summer
Preparation time: up to 2 hours Cooking time: 1 minutes Serves: 4 “Wonderfully easy barbeque recipe with an oriental twist.” Teriyaki salmon Ingredients... 4 x 175g Freedom Food labelled salmon fillets 1 tbsp runny honey 50ml soy sauce 30ml dry sherry or mirin 10 wooden skewers soaked in water
Method Cut the salmon into 5cm by 2.5cm pieces and place onto skewers. Place the honey, soy and sherry (or mirin) into a pan and gently warm, stirring till thoroughly mixed. Leave this dressing to cool. When cool, place salmon skewers into the dressing and leave for 1–2 hours, turning occasionally to ensure they are coated. Place on a heated barbeque and cook for 1–2 minutes turning frequently until cooked. Tip These can also be cooked on a hot griddle for 1–2 minutes, turning frequently until cooked. “In my job I constantly meet people concerned about how their food is produced. Labels such as the Freedom Food logo help us to identify products from farms approved to higher welfare standards, providing that all-important assurance about the origins of our food.” – Nick Nairn Lamb kofta skewers with tzatsiki and chargrilled aubergine Paul Merrett Summer
Preparation time: 1 hour 30 minutes Cooking time: 20 minutes Serves: 4-6 “Quick and simple to make and packed with flavour. Cook on the barbeque.” Lamb kofta skewers with tzatsiki and chargrilled aubergine Ingredients...... for the kofta skewers... 1cm cinnamon ½ star anise 1 tsp fennel seeds 2 tsp cumin seeds pinch of dried chilli flakes 1 tbsp chopped mint leaves 1 tbsp chopped coriander pinch of salt 1kg Freedom Food labelled lamb mince some bamboo skewers soaked in warm water (helps stop them burning) ...for the tzatsiki 1 cucumber peeled a pinch of salt about 200g of really good quality thick Greek yoghurt 2 cloves garlic a few mint leaves finely chopped pinch of cumin pinch of cayenne Lamb kofta skewers with tzatsiki and chargrilled aubergine Ingredients...... chargrilled aubergine with honey, thyme and garlic 150ml of extra virgin olive oil 1 tbsp of honey 4 cloves garlic chopped 1 tbsp of fresh thyme leave Good pinch of flaked salt Pinch of dried chilli flakes 2 aubergines cut into ½ inch slices
Method For the lamb koftas: Grind all of the spices and herbs in a pestle and mortar. Mix the minced lamb and ground herbs and spices on the slowest setting in a food mixer until well incorporated or mix together by hand in a bowl. Shape the spiced mince on the soaked skewers and sit in the fridge for an hour. Cook on a hot barbecue or grill for 10–13 minutes, turning frequently until evenly cooked. Lamb kofta skewers with tzatsiki and chargrilled aubergine Method For the tzatsiki: Chop the cucumber into 7cm lengths, discard the seeds and grate on coarsest side of a grater. Mix the salt into the shredded cucumber. This will release the moisture in the cucumber. Place the shredded salted cucumber in a clean cloth and gently squeeze out the excess moisture. Mix the yoghurt into the squeezed cucumber. Mix in the garlic and the spices. Chill before serving. For the chargrilled aubergine with honey, thyme and garlic: Whisk the olive oil and honey together. Add the chopped garlic, the thyme leaves, salt and flaked chilli. Paint each slice of aubergine with the honey marinade and then cook on a hot barbeque for 5–6 minutes turning halfway. Allow the aubergine to both cook right through and char on the outside slightly. Brush with extra marinade halfway through the cooking. Serve warm. Or cook on a hot griddle for 3–4 minutes turning over until cooked and slightly charred. Thai green turkey burgers
Leslie Waters Summer
Preparation time: 30 minutes Cooking time: 10-12 minutes Serves: 4 “These contain naturally sweet grated carrot to keep them moist.” Thai green turkey burgers
Ingredients... 450g Freedom Food labelled lean turkey mince 125g grated carrot (3 medium carrots) 4 spring onions, trimmed and chopped 1½ tbsp Thai green curry paste 1 small Freedom Food labelled egg white 1 tbsp groundnut oil ...to serve 4 ciabatta rolls handful of crisp leaves, such as rocket 4 cherry tomatoes, sliced mango chutney, to taste Thai green turkey burgers Method In a large bowl, mix the minced turkey with the grated carrot, spring onions and Thai green curry paste. Add the egg white and stir well to combine. Divide the turkey mixture into 4 equal portions and shape the burgers. Place on a small board or flat plate, cover with cling film and chill in the refrigerator for 20 minutes. Heat the groundnut oil in a large non-stick frying pan. Add the turkey burgers and cook for 5–7 minutes on each side or until golden and cooked through. Split the ciabatta rolls. Serve the burgers in the rolls with the crisp salad leaves, cherry tomato slices and a good spoonful of mango chutney. “I always make a point of looking out for welfare-friendly products for my family and I would ask everyone to do the same – it really will make a difference.” – Leslie Waters Bacon and broad bean risotto
Andrew Freemantle, Kenniford Farm Summer Preparation time: 15 minutes Cooking time: 15-20 minutes Serves: 4 (6 as a starter) “A lovely flavourful but light dish for a warm summer day.” Bacon and broad bean risotto
Ingredients 300g podded broad beans (you will need about 1kg broad beans pods for this) 1 tbsp olive oil 1 onion, sliced 6 rashers Freedom Food labelled streaky bacon, chopped 3-4 tbsp dry white wine 25g butter 300g risotto rice 1½ litres vegetable or chicken stock 1 tbsp crème fraîche or Freedom Food labelled double cream 2 tbsp parmesan shavings grated zest of 1 lemon sea salt freshly ground black pepper handful mint leaves, shredded Bacon and broad bean risotto Method Bring a large pan of water to the boil and cook the broad beans for about 5 minutes or until just cooked. Drain into a sieve and cool under cold water. When cool enough to handle, slip the beans from their skins. Keep to one side. Pour the stock into a pan and place onto a gentle heat until just warm, but not boiling. Heat the oil in a large pan, add the onion and cook until softened but not coloured. Add the bacon and cook until it is just beginning to colour. Add the white wine and cook for 1 minute. Add the butter and leave until just melted. Add the rice and stir until glistening and coated in butter. Add the stock, a ladle at a time, stirring gently after each addition. When the stock has been absorbed by the rice, add another ladleful. Continue to do this until most of the stock has been used and the rice is almost cooked but still has a bite. Add the crème fraîche or cream, parmesan and lemon zest. Remove and stir in the mint and beans. Check the seasoning one more time before you serve. Andrew Freemantle, Kenniford Farm
The Freemantle family have been rearing livestock the natural way in Devon for three generations. Now, Andrew Freemantle manages the thriving Kenniford Farm close to Exeter – where 3,000 pigs are bred to the higher welfare standards of the RSPCA Freedom Food scheme. Kenniford Farm has a relaxed air. The Large White cross Landrace sows, lazily come and go as they please, moving between large shady barns and open fields – where they are able to root, wallow and do all the things that pigs naturally like to do when given the space to explore. “I’ve always wanted to run the type of farm that anyone could walk around, anytime and be impressed,” says Andrew. “It was probably 10 years ago that I decided to go for membership of Freedom Food, to make sure that we were doing the right thing and looking after the welfare of our animals correctly and it’s the reassurance from an independent source like the RSPCA that interests customers too.” American spicy chicken wings
Antony Worrall Thompson Summer
Preparation time: 5 minutes Cooking time: 20 minutes Serves: 6 “Removing the skin reduces the amount of flaring of the flames during cooking.” American spicy chicken wings
Ingredients 12 Freedom Food labelled chicken wings (about 1kg), cut in half, wing tips discarded 50g unsalted butter, melted 2 tbsp tomato ketchup 1 tsp tabasco pinch cayenne pepper salt and freshly ground black pepper
Method Set the chicken wing pieces in a hinged wire rack and cook them over medium-hot coals on the BBQ grill for 15–20 minutes or until golden, crispy and thoroughly cooked. In a large bowl, mix together the melted butter, ketchup and tabasco. Toss the wings in this mixture, then dust with cayenne pepper and salt, to taste. Serve hot. “One of the most effective things we, the public, can do to support better farm animal welfare is to use our consumer power to encourage retailers to stock welfare-assured products. Just ask for them!” – Antony Worrall Thompson Photo credit: Jason Lowe
Barbequed beef ribs
Mark Hix Summer
Preparation time: 10 minutes Cooking time: 1 hour Serves: 4-6 “British ingredients with an American twist. Serve with a simple salad.” Barbequed beef ribs Ingredients... 12-16 Freedom Food labelled short beef ribs a tbsp or so of vegetable oil for brushing ...for the sauce a couple of good knobs of butter 4 large shallots, peeled and finely chopped 4 garlic cloves, peeled and crushed 200ml cider 200ml beef stock 60-80g tomato ketchup 60-80g HP sauce or Oxford sauce ½ tbsp Tewksbury mustard 1tbsp clear honey 1 small chilli, finely chopped 4 tbsp tomato puree 40ml Henderson’s relish or Worcestershire sauce salt and freshly ground black pepper Barbequed beef ribs Method Preheat the oven to 150°C / fan 130°C / Gas 2. Heat the vegetable oil in a heavy based frying pan and fry the ribs for 2–3 minutes on each side, giving them a nice colour. Then transfer to an ovenproof dish. Mix all of the other ingredients together, then mix with the ribs and cook for an hour – or until tender and the meat is just falling away from the bone. Tip You can finish these off on the BBQ – just cook as above and place on a hot BBQ until lightly charred. “It’s not always easy for people, especially when times are tough economically, to opt for products that come from animals reared to high welfare standards. But I firmly believe that if you do, it will result in a better quality and better tasting meal and that with very little effort the extra cost can be negated by stretching your meat and fish to go just that little bit further.” – Mark Hix Roast breast of duck with satay, peanut and lime, and broccoli Mark Poynton, Alimentum, Cambridge Summer Preparation time: 15 minutes Cooking time: 20 minutes Serves: 4 “An elegant dish which will really impress, despite being quick and easy to prepare.” Roast breast of duck with satay, peanut and lime, and broccoli Ingredients... 4 Freedom Food labelled duck breasts 100g peanuts, toasted and chopped zest of 4 limes 1 large head of broccoli, cut into small florets
...for the satay sauce 100ml vegetable oil 225g peanuts 4 shallots chopped 2 cloves garlic, chopped 1 small red chilli, chopped pinch chilli powder 1 tsp brown sugar 1 tbsp dark soy sauce 400ml water 1 lemon, juice only Roast breast of duck with satay, peanut and lime, and broccoli Method Season the skin side of the duck breasts with salt and white pepper. Place in a frying pan with no oil, skin side down over a medium heat and leave for about 10– 12 minutes or until the fat renders down and the skin is golden brown all over. Turn the duck breasts over and cook for a further 4–6 minutes. Take the duck breasts out of the pan and wrap them individually in cling film, as tightly as possible, and leave to rest somewhere warm for 20 minutes. For the satay sauce: Heat the oil in a large pan and colour the peanuts, shallots and garlic until golden. Add all the other ingredients and cook over a medium heat for 5–8 minutes until it is a sauce-like consistency and then transfer to a blender and puree until smooth. Brush a line of satay sauce in a straight line through the centre of each of the bowls or plates. Cut the warm, rested duck breasts in half length ways, trimming the outside of the breasts so they sit straight, pink flesh upwards. Place on the sauce diagonally next to each other and keep warm. Cook the broccoli in boiling water for about 5 minutes or until just tender. Drain and toss through the remaining satay sauce so they are coated and place on the plates with the duck breasts. Then sprinkle with the toasted peanuts and lime zest and serve. Alimentum Restaurant
Can fine dining be ethical? I believe it can. My team have helped me gain 3 AA Rosettes for Alimentum and we are proud to be rated as one of Cambridge’s great eating establishments. We all strive to serve excellent high-end food in a professional yet informal style. And every meal we create in the restaurant is underpinned by a strong commitment to ethically sourced products and good value for money. Our philosophy at Alimentum is that, in business as in life, actions speak louder than words. We have a passion for genuinely turning our ethical values and vision into practice – it’s not about buzz words. It’s all about choosing and using produce wisely, to create top quality end results for the customer to enjoy. The majority of our ingredients are sourced directly from the farm and I take all of the staff on farm visits, including front of house, so that the whole team can gain a real respect for what the farmer does – and for the lives of farm animals. Mark Poynton www.restaurantalimentum.co.uk Chicken with green olives and preserved lemon Henry Dimbleby and John Vincent, Leon , London Summer Preparation time: 15 minutes Cooking time: 30 minutes Serves: 4 “This tangy Moroccan dish is a regular on the Leon summer menu.” Chicken with green olives and preserved lemon
Ingredients 1 onion 2 tbsp extra virgin olive oil 2 garlic cloves ½ tsp ground ginger 1 tsp ground cumin 300g Freedom Food labelled skinless chicken thighs, on the bone 500ml chicken stock strand of saffron 1 240g tin of chickpeas 60g preserved lemon rinds 50g pitted green olives small handful of fresh coriander 2 tbsp crème fraîche sea salt to taste freshly ground black pepper to taste Chicken with green olives and preserved lemon
Method Peel and slice the onions and sauté them in the oil in a large saucepan or casserole dish for a couple of minutes until just soft. Smash and chop the garlic cloves (don’t bother to peel them) and add them to the pan with the ground ginger and cumin. Sauté for a few more minutes. Add the chicken thighs, stock, saffron and chickpeas and simmer gently for 10 minutes Meanwhile slice the preserved lemon rind and de-stone and halve the olives. Add these to the pan and simmer gently for 5 minutes. Roughly chop the coriander. Add the crème fraîche and coriander and turn the heat up slightly for another 5 minutes, to reduce the sauce. Adjust the seasoning and serve. Leon Restaurants
Leon is a ‘fast food’ chain with a difference. It’s founded on the twin principles that food can taste good and do you good. Our cookery books, reflecting the menus in Leon restaurants, make it easy for everyone, whatever their culinary ability, to eat well. We offer lots of delicious veggie options that even confirmed carnivores love, but we don’t shy away from meat. Our meat and poultry comes from farms we trust and we know will not just provide us with a great tasting product, but can also be relied upon to rear their animals humanely. We were one of the first to use Devonshire Red chicken – reared on Freedom Food approved farms in the West Country to RSPCA welfare standards. And it’s not enough just to offer free-range whole eggs – we make sure that the bakers who make our muffins, tarts and cakes also use free-range eggs too. Perhaps our starting point for Leon is only to offer food we would be happy to feed to our children. It’s a great touchstone – and hopefully helps us stick to the principles that Leon was founded on. Henry Dimbleby and John Vincent www.leonrestaurants.co.uk Very naughty baked Alaska
Simon Rimmer Summer
Preparation time: 20-25 minutes Cooking time: 3-4 minutes Serves: 6-8 “Not much to say here. It is VERY naughty – and very delicious!” Very naughty baked Alaska Ingredients...... for the chocolate sauce... 100g caster sugar 100g butter 1 vanilla pod, seeds scraped out 125g chocolate (70 per cent cocoa solids), broken into pieces 75ml water 1 tbsp cocoa powder ...for the baked alaska 4 ready-made chocolate brownies 50ml white chocolate liqueur 3 large scoops good quality chocolate ice cream 3 large scoops good quality vanilla ice cream 3 Freedom Food labelled egg whites 75g sugar Very naughty baked Alaska Method Preheat the oven to 220°C / fan 200°C / Gas 7. For the chocolate sauce, place the sugar, butter and vanilla seeds into a pan over a medium heat and cook, stirring gently, until melted and combined. Stir in the chocolate, water and cocoa powder and heat gently for 6–8 minutes, until a glossy, thick sauce forms. For the baked Alaska, press the brownies into the bottom of a 20cm round ovenproof dish. Drizzle over the white chocolate liqueur, then add a couple of spoonfuls of the chocolate sauce. Top with 2–3 large scoops of each of the ice creams and place into the freezer to chill. Meanwhile, whisk the egg whites with 25g of the sugar until stiff peaks form when the whisk is removed. Add the remaining sugar and whisk again until the egg white mixture is stiff and glossy. Remove the dish from the freezer. Spoon the meringue mixture over the ice cream to completely cover. Transfer to the oven and bake for 3–4 minutes (no longer), until the meringue is just golden- brown. To serve, place generous spoonfuls of the baked Alaska into bowls and drizzle with more chocolate sauce. “I always look to use the very best ingredients in my cooking and this is not just a matter of taste. I want to know that the food I buy and cook with has been produced ethically and that the animals, reared for the meat I buy, have been given a higher standard of living and welfare. The RSPCA Freedom Food logo is a good way to ensure that this is the case.” – Simon Rimmer Crunchy cinnamon mousse David Colcombe, Opus, Birmingham Summer Preparation time: 30 minutes Chilling time: overnight Makes: 4 large portions Crunchy cinnamon mousse Ingredients...... for the pecan brittle... 1 vanilla pod, slit lengthways, seeds removed and kept 100g sugar 100g pecans 20g butter ½ tsp bicarbonate of soda ...for the mousse... 200g Freedom Food labelled double cream (lightly whipped) 1 tsp cinnamon 1 vanilla pod, slit lengthways, seeds removed and kept 30g sugar 1 Freedom Food labelled egg white 1 sheet gelatine (bronze) ...to serve 200ml Freedom Food labelled double cream, whipped Crunchy cinnamon mousse
Method For the pecan brittle: Heat the sugar gently, stirring occasionally until it caramelizes and turns golden. Mix in the pecans, vanilla seeds, butter and bicarbonate. Take off the heat, stir and empty the contents onto a baking tray to cool. For the mousse: Lightly whip the cream with the cinnamon and vanilla seeds. Set aside in the fridge. Place the sugar and egg white in a clean bowl and whisk with a balloon whisk until soft peaks are formed, ensuring the sugar is well mixed in. Set aside. Place the leaf of gelatine in a bowl and cover with cold water until softened. When the gelatine has softened, squeeze out the excess liquid and place in a microwavable container or saucepan and gently melt, constantly stirring. Once dissolved, quickly mix the melted gelatine into the whisked whites. Make sure it is evenly stirred in. Add this mix to the cinnamon cream and fold gently until it is incorporated. To finish, smash the pecan brittle and add about 50g to the mixture. Then set the mix into four small round dessert moulds over night To serve, remove the mousse from the moulds with a hot knife, and place on individual plates. Sprinkle the tops with more smashed pecan brittle or a bit of local honeycomb if you have it. Pipe a small round of double cream to the side of each mousse and ‘drag’ with a spoon. Opus Restaurant
We choose the people who supply the food for our restaurant based on their passion and dedication – and the quality products that result from it. So we run an occasional Opus Dinner specifically to introduce our customers to the producers behind our menus. A recent dinner featured ‘Pig Farmer of the Year’, Jimmy Butler of Blythburgh farm. Approved by Freedom Food, his Suffolk farm provides us with wonderful pork with unparalleled flavour. People like Jimmy are our food heroes and I personally go on sourcing trips around Britain to meet other such producers and scout out the best of everything, for the modern classics we serve at Opus. And I visit the wholesale markets and ensure we have the pick of the first home grown fruit and veg – such as asparagus or Pershore pears – on our tables a day after picking. Quality really is central to everything we do. There is no point in taking an interest just once it arrives in the kitchen. Serving food of the quality we strive to produce, needs involvement from start to finish. David Colcombe www.opusrestaurant.co.uk www.freedomfood.co.uk
Freedom Food Ltd. Wilberforce Way, Southwater, Horsham, West Sussex RH13 9RS Tel: 0300 123 0014 Email: [email protected] www.freedomfood.co.uk Food stylist: Mari Williams Photography: www.simonsmithfoodphotography.co.uk Design: www.blankassociates.com
Freedom Food is the RSPCA’s farm assurance scheme. It is a registered charity, registered in England and Wales: 1059879 and Scotland: SCO38199