Two FG reporters, Abi Kay and Alex Black, have taken up the Live Happerley Challenge, where they eat only food and drink they can trace to seed or birth for one week.
See how they get on in their daily blog...
DAY 4 - ABI
Most important things first – my coffee is finally here! It comes from Gerezim Farm in central Brazil and I even got some free choccies with it, but unfortunately I got stuck in traffic on the motorway this morning so ended up working from home.
This is bad news, because being a reet commoner, I don’t have a cafetiere to make it in at home! We’ll just have to wait until tomorrow to sample it…
For last night’s tea I followed in Alex’s footsteps and made a chicken and mushroom pie to celebrate Great British Pie Week.
My chicken was from Tatham in Lancashire, and I have to say, I could tell the difference between this chicken and the chicken you buy in supermarkets from the moment I took it out of the packet.
The breasts were smaller, but they felt much smoother and it tasted different too, it was somehow less tough. Delicious.
To go with my chicken for the pie filling, I used mushrooms from Armagh, onions from Norfolk, garlic from Dorset, raw milk from Milk Maids in Bolton, some of my pre-made stock and a little of Alex’s traceable flour from Wessex Mill.
The flour was used for the pastry too, along with my Shropshire butter, and we had Ormskirk carrots and Yorkshire tatties to go with.
It was a really good pie…
I also used some of Alex’s traceable bread flour to make my own bread last night! I was a bit worried about it when it came out of the oven, it seemed a bit hard, but it’s actually really tasty.
I had a piece of it toasted with my Shropshire butter and eggs from Denise for my breakfast.
For lunch, I’ve had some leftover pie and potatoes from last night.
I’m tempted to finish the pie for my tea tonight as well it was so good, but I suppose I’ll do something with the lamb mince I got out of the freezer!
Last night’s British Quinoa went down well. I really enjoyed it with the chicken breast, kale and carrot. I also decided to introduce twitter to my animal kitchen ‘helpers’.
With the cold weather, my rabbits Simba and Misty have had to come indoors and their hutch is now in the kitchen. They’ve been having a great time eating up all of this traceable veg…
One of my cats, Alfie, also likes to keep an eye on what I’m doing from the top of the kitchen cabinets...
And the dessert also really hit the spot!
And Scottish yoghurt with Boltonian honey for desert... 🐝🐝🐮🐮🥛🥛 pic.twitter.com/ekRJQpezKD— Alex Black (@FGAlexBlack)
This morning, more of the white stuff has landed here and I’m stuck at home. After clearing my car and making a futile effort to get into the office, I came back to warm up with a glass of warm milk.
So, a little bored of scrambled egg, I decided to try something a little bit different - a cloud egg made from local free range eggs!
This seems to be another ‘instagram’ trend at the moment, and didn’t look too difficult...
First you seperate your egg whites and keep the yolk in a bowl, whole.
Whisk the egg white until its like a meringue. Definitely use an electric whisk if you can for this. Foolishly, I used a hand whisk which took forever and my arm was very tired...
Pop the egg white on a baking trade in a cloud shape and make a little indent in the middle.
Cook in the oven for around 3 minutes, then add the yolk and cook until its browned. And you get a lovely fluffy egg.
I had mine plain, but you can add cheese/bacon/chives into the white apparently to give it some extra flavour.
For lunch, I’m having some of the leftover chicken I had last night on a sandwich.
Then, weather permitting, I’m heading to my Nanna’s for tea. We’re on sausages from my cousin Nicola’s friend, who keeps pigs in Leyland, near Preston, alongside Lincolnshire potatoes and Lancashire carrots.
I’ve also got some John Starkey apple juice, produced on farm in Nottinghamshire, I’ll be drinking today (I left my tea at work!).
We’re over the halfway mark today and so far, I think I’ve had a good variety of home cooked, healthy meals.
I’ve definitely not been bored by the food during this challenge. It’s taken a little more planning than usual, and a little more effort on my part, but so far it has been tasty, healthy and eye opening!