Learning More About Sustainable Food

Here in the UK we all love to eat, in fact over the year we consume tons of food that probably most of us don’t really think to much about.

We all want something that tastes good, is easy to get our hands on and quick to prepare but the back story behind how our favourite foods get to us is a pretty complex one and also something that we all need to give a little more thought and consideration.

Sustainable food is something that starts at the very beginning and over the past few years a lot of work has gone into getting the farmers, fishermen etc to change their way of working to make the detrimental impact on the environment far less.

The ethos behind sustainable food is taking into account the environment, health, social and environmental concerns.

Farmers are moving on from using conventional fertilisers and swapping over to an organic way of farming. This is one way in which this can help the environment, the animals and the workers.

There is still a lot of work to do in this area but with time and knowledge I am hopeful we will continue to see changes.

Back to use now as there are plenty of thing we can do to help in the home by following these guidelines and I have listed below:

Shop Local And Seasonally – Our high streets are sadly becoming a thing of the past with large supermarkets and internet shopping bringing us such competitive prices the pull is pretty great but taking things back to basics is what we need to do.

I also find that shopping locally and getting more hands on with your approach food is great for the children and gives them a far greater knowledge of where food comes from.

We managed to get some delicious apples from our local green grocer the other day and created some delicious deconstructed toffee apples that we all loved!

Shopping locally from the butchers and green grocers allows us to support small business and buy local and seasonal products that have a huge impact on the way we eat.

Buy Organic – Buying organic can put people off as the price tag is generally a lot heftier then ordinary produce. The benefits of the quality of the food and the impact on the environment are certainly worth those extra pennies though.

Promote Heath And Wellbeing – We are fast becoming a glutinous nation and steps need to be put into place now to educate ourselves and our children on healthy eating, balance and food waste.

Choose Fair Trade – Wherever possible try to keep an eye out for the fair trade symbol on packages. They go to great efforts to insure their producers get a good deal and put so much back into social and economic opportunities for people.

Cutting Back On Animal Origin Foods – My sister turned vegan a fair while ago now and a lot of her decisions were based on the impact on the environment eating meat and it’s byproducts have.

I don’t think this could ever be a move for me but I am certainly putting in place wats to cut down on meat a few timed a week and switch over to milk alternatives such as soya and oat milk.

We are also big fish fans in our house but we are opting to cut back on spies such as cod that are facing danger of being wiped out due to over fishing.

I hope this has given you all a little food for though…excuse the pun! I would love to know if sustainable food is something you already do something about and if you have anymore tips I could try out.

*collaborated post

Making Arla Organic Free Range Milk Part Of Our Everyday Routine

My husband jokes that it would be cheaper and easier to buy a cow for our home due to the vast quantities of milk we go through each and every day. From breakfast to our evening meals there is rarely a meal that doesn’t include it. Milk is certainly a staple in our house that we couldn’t live without and after a trip to an Arla dairy farm last year it gave me a completly different outlook to how I view this rather amazing product!

I was certainly the kind of person that didn’t give my choice a milk more than a few seconds thought. I would simply throw a full fat for the little ones, a semi skimmed for the adults and a dairy free for Frankie into the trolley and off to the tills I would go.

All of Arla’s milk is free range and sourced only from British farms. The cows are all free range and where possible grazed on organically farmed land. The wellbeing of their cattle is of upmost importance and this is one of the many reason I choose to buy Arla Organic Milk.

I always start the day with a big bowl of porridge along with the majority of the family. There are varying topping of choice from healthier options such as blueberries and strawberries to naughtier hazelnut spread!

Arla is the perfect milk to kick off our day with and works perfectly with our porridge.

Having a large family and working from home can sometimes feel like I’m in a hamster wheel that I can’t get out of so I always try to take five minutes out of my day to switch off to everything and grab a cup of tea. This usually means a quick stop off at the supermarket after the school run in the morning (Arla Organic Milk comes in handy 2L bottles) and take solace in the garden – sometimes with a sneaky piece of cake!

One of my favourite ways to incorporate Arla Milk into our meals though is with my creamy rice pudding recipe that I have left below.

The richness of the whole milk is the prefect choice and something my whole family love:

125g pudding rice
600ml Arla organic whole milk
50ml single cream
1tsp vanilla extract
1tsp ground cinnamon
1tsp grated nutmeg
2 tbsps sugar

Place the rice into a medium sized saucepan and pour in the milk, cream and vanilla extract. Bring all this to the boil and then simmer.

Cook the rice ensuring you stir regularly for 20/25 mins. The aim is for the rice to be plump and the liquid reduced.

Add the sugar and nutmeg and wait for the sugar to dissolve. Once it is completely dissolved give it a good stir and serve covered with a sprinkle of cinnamon.

Using Arla Organic Milk allows me to know that my family are getting all the goodness they can from a milk plus I have the feel good factor that comes from knowing it is coming from happy cows and the money I am spending is going straight into the farmers pocket.

Is buying Arla Organic milk something you already do or something you would consider?

*Collaborated post

Opening My Eyes To Organic Living With Arla Foods

How long does it take you to get your weekly shop?

If you are anything like me my list varies very little from week to week and it’s just a grab and go, to get in and out as quickly as possible with items such as bread, eggs and milk being staples that I probably haven’t changed in years.

I’m sure that many of you are with me on this, and it wasn’t until I visited Cockhaise Farm in Sussex last week, really shifted my thoughts on the way I shop and opened my eyes up to organic, free range products.

Arriving to this beautiful farm and sitting sipping coffee on the patio could have transported you into a scene from the ‘Darling Buds Of May’ which always seemed like such an idyllic way to bring up a family although in reality I know that a farmers life is a tough one and I was here to learn exactly what goes into our everyday milk that most of us doesn’t give a second thought when buying.

Dan talked us thorough how he came to become an organic dairy farmer and his passion for his product and his herd was clear to see from the very first moment.
Dan’s dairy farm is very much a family business and the love for their animals really made it feel as if they were part of the family too.

This farm follows the ruling of organic farming by making the welfare of the animals and the environment a top priority, not using any artificial additives, preservatives or GM ingredients and fewer pesticides.

Instead the cows are allowed to graze freely as much as possible in fields full of chemical free, clover rich fields.

We got the chance to see how happy they were by going to visit the fields that honed the most adorable calves…I’m not sure what they made of a group of bloggers armed with cameras and phones galore!

From the young and happy calves we made our way to see a field full of pregnant cows and got to experience first-hand the first few fumbling steps of a calf that has literally just been born.

I was chatting to Dan’s father at the time who is also a retired organic dairy farmer who said that the birth of a calf is always special no matter how many time you experience it.

From here we made our way into the milking sheds that weren’t operational at the time but it was still amazing to see.

We had now been shown the milking process from the very beginning and it was now time to see how the beautiful product could be used and we were treated to a cookery demonstration from Ben a local chef who’s passion for organic products was just as great as Dan’s.

The demonstration was all set up in a barn with a fabulous hay barrel backdrop where Matt worked his magic on showing us how to create a Sussex smokey scotch egg that had an alternative filling of mashed potato and smoked haddock rather than the usual sausage meat, and a delectable vanilla creme brûlée that I could have sampled more than one of!

If you like the sound of these delicious recipes I have left them below for you to try yourself at home.

From the vibrancy of the colours of the egg yolks to the rich creaminess of the milk it is without a doubt there are not only benefits to the way organic food is produced but it also comes through in the product itself tenfold.

Vanilla Creme Brûlée

• 200ml Double Cream
• 100ml Arla Organic Free Range Milk
• 4 egg yolks
• 50g sugar
• 1 vanilla pod

  1. Preheat the water bath to 80C or if using the oven 140C/120 Fan.
  2. Warm the milk, cream, vanilla and sugar together in a small saucepan to 60C.
  3. In a large bowl wish together the egg yolks and sugar until thoroughly combined.
  4. Slowly whisk the warm cream and milk into the egg mixture.
  5. Pour into individual shallow jars and screw on the lids very tightly.
  6. Place the jars in the water bath to cook for 60 mins then remove from the water with tongs and cool on ice.
  7. Alternatively place in oven for 20-22 mins until just set.
  8. Once set sprinkle the surface with sugar and brûlée with a blowtorch.Allow the sugar to set for 5 mins before serving.

Sussex Smokey Scotch Eggs

• 4 medium organic eggs
• 1 tbsp vegetable oil, plus oil for deep frying
• Salt and pepper for seasoning
• 1 pint Arla Organic Free Range Milk
• 1/2 tsp grated nutmeg
• 250g natural smoked haddock
• 1 bay leaf
• 200g potatoes for mashing
• 1 bunch of finely chopped dill
• 119g High Weald smoked cheddar chopped or grated
• 1 banana shallot
• 1 clove of garlic
• 1/2 leek
• 1 stick of celery
• 1/2 carrot
• 3oz butter
• 3oz plain flour
• 330g flour
• 1 organic medium egg
• 200ml Arla Organic Free Range Milk
• 300g or packet of breadcrumbs

1.Boil seasoned water and then add the eggs, turn down to a simmer for 5 mins for a soft boiled egg, chill in cold water and put aside.

2.Add the smoked haddock, nutmeg and bay leaf to the milk and place in a water bath for 25 mins at 45C – if not using a water bath place the ingredients in a saucepan and dinner for 5 mins.

3.Remove haddock and save both for later

4. Peel and chop 200g of potato and boil for 15-20 mins, once cooked gently mash.

5.Meanwhile finely dice shallots, garlic, leek, celery and carrot. Sauté in oil for 10-15 mins, season to taste.

6.Boil seasoned water and then add the eggs, turn down to a simmer for 5 mins for a soft boiled egg, chill in cold water and put aside.

7.Add the smoked haddock, nutmeg and bay leaf to the milk and place in a water bath for 25 mins at 45C – if not using a water bath place the ingredients in a saucepan and dinner for 5 mins.

8. Remove haddock and save both later.

9.Peel and chop 200g of potato and boil for 15-20 mins, once cooked gently mash.

10.Meanwhile finely dice shallots, garlic, leek, celery and carrot. Sauté in oil for 10-15 mins, season to taste.

11.Peel the boiled eggs and dust in seasoned flour.

12.When the casing mixture is cool delete the into 4 portions and wrap around wash egg enclosing it completely. Chill for at least one hour to ensure it keeps its shape.

13.In the meantime prepare your station to breadcrumb the eggs.

14.You will need three shallow trays, one for the seasoned flour, one for the beaten egg and one for the breadcrumbs.

15.Firstly take the encased eggs one. Y one and put into the seasoned flour, making sure it is well coated.

16.Shake off any access flour and pass the food into the beaten egg, again making sure it is well coated.

17.Shake off any access and finally pass the food into the breadcrumbs again making sure it’s well coated.

18.Tap the food firmly to ensure the breadcrumbs are well attached and remove the crumbs into a clean plate or tray.

19.Now deep fry the completed eggs at 160C until golden brown.

*collaborated post