Makes a 900g loafvegetable oil for brushing 250g self-raising flour 1tsp baking powder 1 tsp fairtrade mixed spice 80g hard margarine or butter 3 medium fairtrade bananas, mashed 3 large eggs 80g plus 1 tbs fairtrade golden granulated sugar 3 tbs fairtrade clear honey 40g dried fairtrade pineapple, chopped 3 tbs plus 1 tbs desiccated coconutPreheat the oven to 180C/gas 4.Line a 900g loaf tin with greaseproof paper and then brush on some oil and set aside.Sift the flour, baking powder and mixed spice into a bowl and rub in the margarine or butter until the mixture resembles breadcrumbs.Stir the mashed bananas into the mixture along with the eggs. Mix well and then add the 80g of sugar and the honey.Stir until smooth and then add the pineapple and 3 tablespoons of the coconut and combine.Spoon into the loaf tin and sprinkle the remaining tbs each of sugar and coconut on top of the mixture.Place into the oven for about 45 minutes until the top is springy with a lovely crunchy topping, and a skewer inserted into the middle comes out clean.Remove the loaf from the tin once it has cooled, peel off the paper, and place on a cooling rack.Cuban orange chickenFairtrade oranges are grown in the hot and mountainous Ciego de Avila, in Cuba, and are difficult to farm. Farmer Iran Alista Diaz says, ‘Thanks to Fair Trade we have our own workshop which will be an additional income for our cooperative. We are really grateful.’Serves 6-82 tsp salt 1 tsp fairtrade black pepper 1/2 tsp garlic salt 1-1.5kg chicken, cut into serving pieces 240ml juice from fairtrade oranges juice of one fairtrade limeCombine salt, pepper and garlic salt into a small bowl. Arrange the chicken in a deep wide dish and sprinkle both sides with the salt mixture. Set aside.Pour the combined juices over the chicken and leave it to marinate, covered, in the fridge. After one hour turn the pieces and leave them to marinate for another hour.Preheat the oven to 190C/gas 5. Remove the chicken from the dish and arrange it in a baking pan.Pour the marinade juice into a measuring jug. Drizzle half of the juice over the chicken, and place it in the oven. After 30 minutes baste it with the remaining juice and roast for a further 30 minutes.Malawian peanut FutaliWhere peanut farmer Judith Harry lives in Mkanda, Malawi, most farmers subsist below the poverty line: ‘They earn below $1 every day and do not have enough food to last them the whole year. I start work at 3.30 every morning. Last year I grew enough groundnuts to make 14,000 jars of peanut butter and I have been able to build my family a brick house with concrete foundations and a tin roof.’Serves 4-64 medium sized sweet potatoes or half a pumpkin, washed and peeled and cut into pieces 60g peanut flour pinch salt a handful fairtrade peanuts, choppedBring a large saucepan of water to the boil. Add the sweet potatoes or pumpkin pieces and cook until almost tender. Drain the water off once they are cooked. Add the peanut flour and salt and mash everything together. Stir continuously, and continue cooking for a further few minutes until the mixture is almost dry. Garnish with chopped peanuts.KedgereeServes 4300ml whole milk 1 bay leaf 400g smoked pollack or haddock 1 tbs olive oil 2 good knobs of butter 1 large onion, peeled and finely sliced 2 tsp mild curry powder 175g fairtrade basmati rice, rinsed in cold water a few times and drained 4 large free-range eggs, hard boiled and peeled 2 tbs coriander, chopped 1 tbs finely chopped lovage, optional fairtrade lemon wedges good twist of fairtrade black pepperPut the milk with 300ml water in a shallow pan with the bay leaf and the fish. Cover and bring to a gentle simmer. By the time the liquid is simmering, the fish should be cooked through. If not, turn the fillet over in the hot liquid and leave it, off the heat, for 2-3 minutes to finish cooking.Remove the fish and set aside. Remove the bay leaf and reserve the poaching liquid. When it’s cool enough to handle, break the fish into flakes, discarding the skin and picking out any bones.Heat the olive oil and a knob of butter in a large saucepan. Add the onion and cook gently for 8-10 minutes. Stir in the curry powder, then the rice. Add 300ml of the poaching liquid. Bring to the boil and then cover the pan. Turn the heat down to a bare minimum and cook for 15 minutes. Remove from the heat and fluff up the rice with a fork. Set aside with the lid back on.Fold the smoked fish flakes into the rice, along with the coarsely chopped coriander and the second knob of butter. Cut the hard-boiled eggs in half - with luck they’ll still be just a bit soft in the middle.Spoon the rice into four bowls, top with two hard-boiled egg halves per person and sprinkle with more coriander and lovage - if you have it. Add a wedge of lemon and a good twist of black pepper.Indian basmati rice puddingBasmati rice comes from areas like Khaddar in India. The majority of farmers can only grow one crop of rice each year, which they rely on for 80-90 per cent of their cash income.Serves 485g caster sugar 570ml milk 1 fairtrade vanilla pod, slit open 200g fairtrade basmati rice 110ml double cream 4 tbs fairtrade soft brown sugarPreheat the grill. Place the sugar, milk and vanilla pod into a pan and bring to the boil. Add the rice, reduce the heat, and simmer gently for 8-10 minutes. Add the cream and simmer for a further 4-5 minutes until the rice is tender. Remove the vanilla pod.Divide the rice pudding between 4 heatproof serving bowls, and sprinkle over the brown sugar. Slide the bowls under the hot grill, and leave until the sugar is bubbling and caramelised.Cookie feast pizzaGhanaian farmers like Akuma Monu get a fixed price for their cocoa beans and a social premium which funds health and community projects, like water pumps from fairtrade companies like Divine Chocolate.Serves 1075g organic butter, softened 75g fairtrade peanut butter 225g plain flour 100g fairtrade raw cane sugar 1 egg, beaten 1/2 tsp fairtrade vanilla extract 4 tbs fairtrade chocolate and hazelnut spread 150g miniature marshmallows 50g fairtrade Green %26 Black’s Maya gold chocolate, roughly chopped 75g fairtrade mini chocolate eggsPreheat the oven to 180C/gas 4. Cream the butter and peanut butter in a bowl with an electric beater until smooth and creamy. Add the flour, sugar, egg and vanilla extract, and beat until combined. Press the dough into a pizza pan or baking sheet to make a 30cm circle with a rim. Place in the oven and bake for 10 mins until almost firm to the touch.Remove the cookie and cover it with the chocolate spread, leaving a 1 cm gap around the edge. Sprinkle with the marshmallows and chopped chocolate. Place the cookie back in the oven and bake for a further 5-6 minutes until the marshmallows are golden and puffy. Remove the cookie pizza from the oven and sprinkle it with the mini eggs. Leave to cool for 5 minutes and then serve in wedges.%26#183; From The Fairtrade Everyday Cookbook, consultant editor Sophie Grigson (Dorling Kindersley,%26pound;16.99). To order a copy for %26pound;15.99 with free UK p%26p go to observer.co.uk/bookshop or call 0870 836 0885
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