Slow Food Week UK 2014

Slow Food Week UK 2014

Slow Food Week UK 2014

If lunch for you is an “on-the-go” affair, a means of subsistence between two meetings, then this week is the perfect excuse to slow things down and discover a better way to eat.

Slow Food Week UK 2014 runs from the 1st to the 8th of June . The aim is simple: to reconnect us  with the food we eat. Why? Well, simply because we have lost touch with where our food is coming from, how it is produced and how our food choices influence the environment. Slow Food Week is here to encourage us to choose local and sustainable food and to take the time to appreciate it.

The Slow Food movement was started  in 1986 in Italy, a country famous for its enjoyment of food. Today this grassroots organisation counts 100,000 members in 150 countries worldwide.

This year Slow Food Week UK celebrates 7 Forgotten Foods:

Ulster Corned Beef Ulster Corned Beef (Northern Ireland) – Ulster Corned Beef was eaten as far back as 1100 AD, and then throughout the centuries it was widely consumed across Ireland and also exported to the UK and the British colonies. Today however, with cheaper, canned supermarket versions on offer and a declining market for preserved meat, there are only a few producers left in Northern Ireland who still make this product. The ones who do though, are still extremely proud to use the traditional methods they have been passed down over the years.

 

Westmorland Pepper Cake Westmorland Pepper Cake (Cumbria) – There is currently only one bakery in the whole country that produces this cake, and they only do so on a small scale. Westmorland Pepper Cake is a special fruitcake from Westmorland in Cumbria. It is made using spices such as black pepper, ground cloves and ginger which, throughout previous centuries, were brought into Cumbria by trade from the British Empire, leading to this recipe’s strong historical tie to the region.


Penclawwd Cockles (Swansea) –
These cockles have been harvested from the shores of the Burry Estuary in Wales since Roman times, when very basic methods were used such as a donkey pulling a metal “scrape” to loosen the cockles from the seabed. Nowadays strict legislation ensures that only small-scale producers are licensed to harvest the cockles, using only sustainable practices. They are absolutely delicious, particularly when fried in bacon fat and served with laverbread and eggs – a very traditional Welsh breakfast.

Dulse Dulse (Ireland and Scotland) – Dulse is a wild reddish-purple seaweed that has been harvested on the coasts of Ireland and Scotland for many thousands of years. It is highly nutritious and has a deep flavour. It is incredibly diverse and can be enjoyed fresh or dried, and it cooks wonderfully into dishes such as broths, stews and soups.

 

Carlin Carlin / Black Peas (Lancashire) – Black peas are a heritage variety of pea traditional to Northern England, and they date back to the reign of Elizabeth I. They are purple podded peas which come into season in June. Carefully dried and then soaked overnight, they are then cooked to produce a dish similar to pease pudding – particularly delicious served with generous lashings of salt and vinegar!

Martock Beans (Somerset) – Records of this historic variety of broad bean go as far back as the 13th Century. The plants from which they are grown produce mauve coloured flowers and, typically, there are two beans to a pod. They are an excellent source of protein and can be enjoyed fresh, although traditionally they are dried and used in stews.

Cromer Crab Cromer Crab (East Anglia) – Cromer crabs are famous for their tender, fragrant meat and their high proportion of white meat to dark, attributed to the pure and nutrient-rich waters off the coast of Norfolk in which they are reared. Traditionally the crab industry was a large part of Cromer, however numbers have declined and now there are only around 35 boats left in service, which is why Slow Food have entitled it a Forgotten Food.

So far  Slow Food UK has contributed and saved 79 Forgotten Foods.

For more information about Forgotten Foods events happening around the country during Slow Food Week please visit Slow Food Week UK 2014

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