British Food Fortnight is celebrating the 14th year of the event this year from 19th September to 4th October 2015.
Held in the Autumn at the same time as Harvest Festival, British Food Fortnight is the biggest annual, national celebration of British food and drink.
It was established in the wake of the Foot and Mouth crisis, in response to the fact that, though there are numerous food initiatives, projects and events taking place across Britain, there was no overall flagship event to bring them to the public’s attention.
Apples, blackberries, parsnips and runner beans are just some of the foods all in season during British Food Festival and what better way to help an economy emerging from recession than to eat our way to economic success by eating good wholesome British food.
There are so many ways to get involved. You could pick and grow your own British food? Or get creative with your weekly shopping list and buy seasonal fruit and vegetables.
You can find out more information by visiting www.lovebritishfood.co.uk.
Join in this year by cooking your family a classic teatime treat made using ingredients that are proud to be British.
Blackberry & Clotted Cream Shortcake
For the cake
300g self-raising flour, preferably organic
1 tsp baking powder
140g butter, chilled and cut into small pieces
100g golden caster sugar
1 egg, beaten
For the filling
3 tbsp golden caster sugar
275g pot clotted cream
icing sugar, to serve
Heat the oven to 190C/fan 170C/gas 5.
Tip the flour into a mixing bowl with baking powder and a pinch of salt. Add the butter, rub everything together with your fingers to make a reasonably fine crumbed mixture, then stir in the sugar.
Make a well in the middle of the flour mixture, then tip in the buttermilk and egg. Gently work the mixture together until it forms a soft, sticky, dough.
On a lightly floured surface, knead the mixture a couple of times and mould it into an 18cm round. Put the dough on a lightly greased baking sheet. Bake for 30-35 mins until golden and risen and a skewer comes out clean when inserted into the middle. Leave to cool.
For the filling, lightly mash the blackberries with the sugar. Split the shortcake in two and spread the bottom half with the clotted cream. Spoon the mashed berries over the cream, then top with the shortcake. Dust with icing sugar and serve in slices.
Recipe from Good Food magazine, September 2005