Lincolnshire named the UK's face of British Food Fortnight

Sally Jackson, owner of the award winning Pink Pig Farm in North Lincolnshire has won the coveted title Face of British Food Fortnight 2011 – a national campaign that celebrates the best of Britain’s food (17th September to 2nd October).

Hundreds of farmers around the country entered the 2011 competition, but Sally, from the Pink Pig Farm in Holme North Lincolnshire was announced the winner today by Farmers Weekly Magazine.

“British Food Fortnight flies the flag for British Farmers - and we’ve put Lincolnshire on the map as top notch farming county by winning,” said Sally Jackson owner of the Pink Pig Farm.

“I’m thrilled we’ve won. The competition had farmers from Bedfordshire, Sussex and Wiltshire all in the running. The judges were looking for someone that embodies the UK’s wonderful countryside and has qualities that are wholesomeness, trustworthy, traditional with integrity. My family has been farming in Lincolnshire for over 100 years and we shared all these values; not only with the farming community but also our visitors, suppliers and customers at our farm shop”.

“We are exceptionally proud of what we’ve achieved at the Pink Pig Farm - we’ve opened our farm shop which sells free range pork and home grown treats, launched the hugely popular Farm Trail to visitors from all over the county, and organise a two-day North Lincolnshire Food Festival, one day of which is specifically aimed at kids.

“I can’t wait to work with the team behind British Food Fortnight and Farmers Weekly to show everyone through the campaign what a great farming community Lincolnshire has.”

Sally was chosen by a panel of judges and will launch the national campaign in September throughout the UK. Sally and her farm in Lincolnshire will feature, online and in the campaign’s promotion material.

The judging panel included members of Farmers Weekly Magazine, organisers of British Food Fortnight and author / friend-of-the-countryside Jilly Cooper.

According to British Food Fortnight organiser Alexia Robinson, Sally is the "perfect face" to front British Food Fortnight.

"In Sally, we have found someone who epitomises everything that British Food Fortnight is about. She produces the most fabulous quality distinctive food that reflects the beautiful part of the country it comes from. The work she does with children also makes her a great ambassador for our school programme."

Celebrity judge, Jilly Cooper continued to say, “I fell in love with Sally Jackson – she has such a lovely warm face and I was so impressed by her Pink Pig farm. It is fantastically important that she invites 1,500 school children to her farm because it is so important for them to realise the wonders and importance of the countryside and farming.

“Also it is wonderful that she helps 30 local producers and has won all these awards. So, after a lot of heart-searching, worry and fretting (I would like to give first prize to all of them), I decided to give it to Sally Jackson. I do wish her the best of luck."

Smoked Haddock & Leek Bake

Smoked haddock really is the tastiest fish - look for the uncoloured variety.  The breadcrumb and cheese topping makes a pleasant change to the usual mashed potato.  This can be made in advance and frozen until needed.

450g/1lb smoked haddock
570ml/1pt milk
1 slice onion
1 bay leaf
25g/1oz butter
2 leeks, finely sliced
25g/1oz plain flour
freshly ground black pepper

FOR THE TOPPING
175g/6oz fresh white breadcrumbs
75g/3oz Lincolnshire Poacher cheese, grated

Method:

1. Place the fish in a large saucepan with the milk, onion and bay leaf.  Bring to the boil and poach until just cooked - this will only take 2-3 minutes, then allow to cool. Remove from the liquid, strain and reserve the milk then remove the skin from the haddock.  Gently flake the fish and lay in an ovenproof dish.

2. Melt the butter in a saucepan, add the leeks and sweat until soft.  Remove from the heat and add the flour, mixing well.

3. Gradually add the reserved milk, stirring well between each addition.  Return the pan to the heat and gradually bring to the boil - stirring all the time until the sauce has thickend.  Simmer for 2 minutes, season with pepper.

4. Pour the sauce over the fish.  Mix the breadcrumbs and cheese together and sprinkle over the sauce.  Place the dish on a baking tray then cook at Gas 5/180C for 20-25 minutes or until golden.

5. Serve with green vegetables or a crispy salad.
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Sweet Potato & Roast Garlic Soup

Today's recipe in celebration of British Food Fortnight is a lovely warming autumn/winter treat. Perfect for a cosy lunch or wholesome starter.

Don’t be put off by the amount of garlic in this recipe, by roasting the garlic it gives the soup the most amazing flavour. Wonderful served with hunks of warm crusty bread.

SERVES 4-6

1 tbsp oil

2 large sweet potatoes

1 bulb garlic (the whole thing)

1 onion. chopped

1 head celery washed and sliced

1 leek, sliced

2 pts/ 1.2 litres well flavoured chicken or vegetable stock

seasoning

splash of cream to serve


Method:

1. Wrap the sweet potatoes in foil place on a baking tray with the whole garlic bulb. Place in a hot oven for about 15 minutes or until the garlic is soft. Remove the garlic and leave to cool, continue to cook the sweet potatoes until tender.
2. Meanwhile heat the oil in a large pan, add the onion, celery and leek cook over a gentle heat until soft.
3. When cooked remove the sweet potatoes from the oven, allow to cool slightly then remove the skin and add the flesh to the pan. Remove the skin from the garlic and add the flesh to the pan.

4. Add the stock and heat until the vegetables are tender. Blend the soup, season to taste - and just before serving add a swirl of cream.