Supporters supply a fair exchange in the kitchen

The Fairtrade Everyday Cookbook, is packed full of recipes created by well-known Fairtrade supporters and members of the public – all containing Fairtrade ingredients. Here are three delicious examples:

Lamb Tagine

Joanne Harris

I'm an enthusiastic supporter of the work of the Fairtrade Foundation as it's all about underlining the connection between what we eat and the people who produce it, who are often exploited.

Serves 6

2 tbsp olive oil

1 onion, chopped

600g (1lb 5oz) lamb, diced

tsp ground coriander

1 Fairtrade cinnamon stick

tsp Fairtrade ground ginger

6 Fairtrade cloves

tsp Fairtrade ground

turmeric

salt and Fairtrade black pepper

12 Fairtrade dried apricots

2 tbsp Fairtrade honey

Heat the oil in a large pan with a lid and add the onion and lamb and cook until the lamb is browned all over (you may want to cook the lamb in batches).

Add the coriander, cinnamon stick, ginger, cloves and turmeric and stir. Cook for another minute

or two.

Pour in enough water to cover the lamb, add the salt and pepper, and bring to a simmer.

Cover and simmer for around 90 minutes. Then add the apricots and simmer for a further 30 minutes. Add more water if it becomes too dry.

Remove the cover and add the honey. Simmer for a further 10 minutes to reduce the liquid. Serve with couscous or rice.

Tip: You don't need to have all the spices to make this recipe. Any three from five should suffice.

Kedgeree

Hugh Fearnley-Whittingstall

It always feels good to be cooking with ingredients produced by people who are rewarded and looked after for the work they do.

Serves 4

300ml (10fl oz) whole milk

1 bay leaf

400g (14oz) smoked pollack or haddock

1 tbsp olive oil

a good knob of butter

1 large onion, peeled and finely sliced from tip to root

2 tsp mild curry powder

175g (6oz) Fairtrade basmati rice, rinsed in cold water a few times and drained

4 large free-range eggs, hard boiled and peeled

2 tbsp chopped coriander

another knob of butter

1 tbsp finely chopped lovage (optional garnish)

Fairtrade lemon wedges

good twist of Fairtrade black pepper

Put the milk and 300ml (10fl oz) water in a shallow pan with the bay leaf and 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 poached fish into flakes, discarding the skin and picking out any bones.

Heat the olive oil and butter in a large saucepan. Add the onion and cook gently for eight-10 minutes.

Stir in the curry powder, then the rice. Add 300ml (10fl oz) of the poaching liquid. Bring to the boil and then cover the pan.

Turn the heat down to 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 until you're ready to assemble the dish.

Fold the smoked fish flakes into the rice, along with half 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 spicy, fishy rice into four warmed plates or wide bowls, top with two hard-boiled egg halves per person, and sprinkle with more coriander – and the lovage, if you have it.

Add a wedge of lemon and a good twist of black pepper and serve.

Peppered Salmon

Beverley Frith, Sheffield

Serves 4

300g (10 oz) Fairtrade organic brown

basmati rice

4 skin-on salmon fillets, each weighing

approximately 150g (5oz)

2 tbsp olive oil

2 tsp Fairtrade peppercorns, crushed

2 Fairtrade lemons, zest and

juice of one, the other cut in to wedges

2 red onions, finely chopped

3 garlic cloves, finely crushed

2 tsp Fairtrade dried dill

2 x 400g (14oz) cans chopped tomatoes

1 tsp Fairtrade granulated sugar

Preheat the oven to 180C/350/Gas Mark 4. Cook the rice according to the pack instructions.

Arrange the salmon fillets, skin-side down on a greased ovenproof dish or baking sheet while the rice is cooking. Brush the salmon with a little oil and press with peppercorns. Squeeze over the juice of one of the lemons.

Place the salmon in the oven and cook for 10-15 minutes until the fish begins to flake.

Make the tangy sauce meanwhile by placing the remaining olive oil in a large pan over a medium heat. Add the onion and cook for 8-10 minutes until it has softened.

Add the garlic, lemon zest, and dill, and stir for one minute. Then add the tomatoes and sugar and simmer for 10 minutes until the sauce has slightly reduced. Place a bed of rice on each plate along with a portion of tangy sauce. Cut the remaining lemon into wedges. Sit a salmon fillet on top of the rice and serve each one with a lemon wedge.

The Fairtrade Everyday Cookbook is published by DK (14.99).

To order a copy from the Yorkshire Post Bookshop call free on 0800 0153232 or go online at www.yorkshirepostbookshop.co.uk. Postage and packing is 2.75.