FoodLovers Approved Area

FoodLovers Approved Area

At the BBC Summer Good Food Show Henrietta Green is taking her website www.FoodLoversBritain.com offline to present the very best FoodLoversBritain.com approved producers within a dedicated FoodLovers Approved Area.

Henrietta’s very first FoodLovers Fair was in 1995 in St Christopher's Place, off Oxford Street in London. The next, at Borough Market in 1998, launched the thriving consumer market Borough is today. In recognition of her role in establishing the foodie haven, Henrietta was recently honoured by the trustees as an Honorary Friend. Since then Henrietta has taken her FoodLovers Fairs from an annual stint in Covent Garden Market to a significant presence at the BBC Good Food Shows.

Only the very best producers are present on both the website and at the FoodLovers Approved Area.  In order to feature, they must first be vetted to meet the FoodLovers standards. Henrietta and her quality producers always try to deliver taste quality and value, to source locally and regionally, to farm responsibly with care and consideration for the livestock and environment and to make a positive contribution to the local community.

We've got a copy of Henrietta Green's new book 'A Green Guide to Country Foods' to give away! Click here to enter, or have a look at the recipes below for a sneak preview....

 

Summer berry frozen yoghurt

Use full-fat homemade yoghurt for this recipe and you will be rewarded with a delectable dessert. Low-fat yoghurt can give an unpleasant, icy texture.

500g mixed summer berries, such as strawberries, blackberries and raspberries
150g caster sugar
500g full-fat yoghurt

Equipment needed:
food processor
fine-meshed nylon sieve
 an ice cream machine (optional)
Serves 4

1  Warm the berries and sugar in a saucepan over low heat for several minutes, until the fruit begins to release its juices. Transfer to a food processor and blend to a purée. Push the purée through a fine-meshed nylon sieve to remove the seeds. Stir in the yoghurt.

2  Churn in an ice cream machine until almost frozen. Transfer to a freezerproof container and freeze until ready to serve.

3  You can also make the frozen yoghurt without a machine. The mixture should be frozen in a shallow container. When almost solid, beat it well with a wire whisk or electric beater until smooth, then return to the freezer. Repeat the process twice more, to break down the ice crystals, and the result will be smooth and silky.

4 Transfer the frozen yoghurt to the fridge for 20–30 minutes before serving, to let it soften evenly throughout.

5  Homemade frozen yoghurt is best eaten as soon as possible after being made, and certainly within a week.

 

Fruit kebabs

You can use slices of any firm fruit – apples, pineapples or plums – or strawberries or blackberries for a fruit kebab. And you can vary the flavour of the butter by using a different alcohol, such as brandy, whisky or gin, or by adding a handful of freshly chopped mint or a pinch of chopped almonds or walnuts.

1 punnet strawberries
4 large apricots, cut into thick wedges
50g unsalted butter (see page 26)
1 tablespoon brown sugar
1 tablespoon rum
Serves 4

1  Preheat the grill.

2  Thread the fruit on four individual wooden or metal skewers, alternating the strawberries with the apricot wedges. If the berries are very large, cut them in half, but do not bother to hull them.

3  Whiz the butter with the brown sugar in a blender and, with the machine still running, pour in the rum. Using a pastry brush, paint the fruit all over with the flavoured butter. Grill for about a minute on each side or for just long enough to melt the butter and heat the fruit.

Tip: If you need to wash the strawberries, do so with a little red or white wine rather than water. It will help the fruit stay firm and enhance the flavour.

 

Summer Berry Frozen Yoghurt recipe by Liz Franklin
Fruit Kebabs recipe by Henrietta Green
Photograph by William Lingwood