22 February - 7 March 2010.

Sanjay Kumar’s Fairtrade kedgeree

(Smoked fish biriyani)

(Serves 2)

You will need

250g Smoked Cornish haddock fillets

1 tsp Fairtrade organic ghee or clarified Cornish butter

1 red onion, chopped roughly

100g Fairtrade organic white basmati rice

1-2 tsp Bart Fairtrade ground turmeric powder

75g fresh or frozen peas

2 Bart Fairtrade cardamom pods

2 boiled duck eggs, chopped

4 spring onions, chopped

Small handful of coriander, chopped

Full fat milk.1 liter

Seasoning /devils mustard

Lemon wedges

 Place fish in a large pan and just cover with milk and bay leaf. Simmer very
gently for three minutes. Remove fish from the pan and set aside to cool.
Reserve cooking liquor.
 In a pressure pan/slow cooker, fry the onion gently in the ghee/clarified butter
until soft. Stir in the rice and spice powder. Cook for another minute.
  Add 150ml of the cooking liquor to the rice and onion. Bring to the boil, cover
and simmer for 5 mins. Add the peas, recover and continue cooking for another 5
minutes until liquid is absorbed and rice is cooked. You may need to add a little
more of the reserved liquid.
 Meanwhile, flake the fish and remove any bones.
 Add the fish to the rice and stir through gently. You may need to add a little more
water to prevent scorching.
 Season carefully before serving topped with the boiled eggs and sprinkled with
spring onion and coriander.
 Serve with a generous helping of lemon wedges, and Cornish yoghurt.

Ready steady Fairtrade Tiramisu

Serves: 6
Ingredients
1 tbs Origin HONDURAS LA TIGRA certified Organic, Fairtrade Coffee
2 tbs Caster sugar
4 tbs Tia Maria or brandy
250g tub Mascarpone cheese
50g Roddas clotted cream
200g pack Lady Fingers Biscuits
50g grated dark chocolate

Method
1. Mix together the coffee, 300ml boiling water, sugar and Tia Maria or brandy. Stir
until everything has dissolved. Beat the mascarpone until softened, and then
gradually beat in the clotted cream.
2. Dip half the biscuits quickly in the coffee mixture and use to line the base of a
glass serving dish. Sprinkle a third of the chocolate over the biscuits, then half the
custard mixture. Repeat these layers, and then sprinkle with the remaining
chocolate.

Sanjay Says. Be, trade fair.Enjoy global produce in a local food perspective.