It's Fairtrade Fortnight (until 8 March) and The Simple Things is celebrating with a trio of delicious and ethically responsible chocolate-based recipes. We think you might want to join us...
Over the past 20 years, the FAIRTRADE mark has become the best known ethical label in the UK. The Fairtrade movement has generated significant economic benefits for farmers and workers around the world, from cocoa growers in Ghana to sugar farmers in Belize. In 2015, the Fairtrade Foundation wants to see more people choosing products that change lives - so that greater impact can be achieved over the next 20 years and beyond.
70% of the world’s food is produced by 500 million smallholder farmers yet many of them can’t feed their families. And many farmers who are part of the Fairtrade system are still not selling all their produce as Fairtrade to work their way out of real poverty. For example, tea growers are selling less than 10% of total production as Fairtrade.
Fairtrade Fortnight 2015 turns the spotlight on the famers and workers who grow our favourite food, to share their compelling stories and remind everyone of the dramatic difference Fairtrade makes and why it is still needed.
Focusing on three ingredients we couldn't live without - cocoa, tea and sugar - try one of three Fairtrade Fortnight recipes we'll be bringing you this week.
Fruit and Nut Chocolate Slices
250g shortcrust pastry
125g apricot jam
3 large free-range eggs
175g soft brown sugar
50g melted butter
75g plain flour
100g walnuts, chopped
100g semi-dried apricots, chopped
250g Raisin & Hazelnut chocolate
1. Preheat the oven to 180°C. Line a 20 x 30cm cake tin.
2. Roll out the pastry to fill the base of the tin, and bake for 15 minutes. Leave to cool, and then spread over the jam.
3. Whisk the eggs and sugar until light and fluffy, and fold in the melted butter, flour and walnuts.
4. Spread evenly over the pastry. Return to the oven for 25-30 minutes. Remove and leave to cool.
5. Scatter the apricots over the cake. Melt the chocolate and cover the cake. Cool before slicing.