Now you’ve read all about how you can introduce Fairtrade products into your kitchen, here’s how to cook tasty dishes using them…

James Martin’s Chinese-spiced pork ribs with cabbage slaw

Preparation Time: 30 minutes
Cooking Time: 3 ½ hours
Serves 4-6


For the ribs:
2kg individual, meaty Freedom
Food pork ribs
2 tbsp vegetable oil
6 garlic cloves, finely chopped
10cm piece of fresh ginger,
finely chopped
6 spring onions, roughly chopped
1 tsp dried chilli flakes
2 tsp Chinese five-spice powder
1 tsp ground Fairtrade cinnamon
650ml chicken stock
250ml rice wine or dry sherry
200ml Fairtrade soy sauce
150g Fairtrade demerara sugar
4 tbsp sesame oil
Grated zest of 2 unwaxed
Fairtrade oranges

Cabbage slaw:
800g red cabbage
1 red onion, deseeded
3 red chillies
150ml white wine vinegar
50g Fairtrade caster sugar
100ml coconut milk
4 tbsp fresh coriander leaves
4 tbsp fresh mint leaves
Sea salt and freshly ground
Fairtrade black pepper

Preheat the oven to 140°C/fan 120°C/gas

1 Place the ribs in a large roasting tin. Heat a frying pan until hot, add the vegetable oil and heat until smoking, then add the garlic, ginger and spring onions and stir-fry quickly for 30 seconds. Add the spices and fry for another few seconds, then add the stock, rice wine or sherry, soy sauce and sugar and bring to a simmer. Cook for a couple of minutes until the sugar has dissolved, then add the sesame oil and orange zest and stir to combine. Pour the mixture straight over the ribs and toss so that everything is coated in the sauce. Cover with foil and cook in the oven for 2¼ hours.

2 Meanwhile, for the cabbage slaw, slice the red cabbage, onion and chillies as thinly as you can. Heat the vinegar, sugar and coconut milk in a pan until simmering. Once the sugar has melted, put the red cabbage mixture in a bowl and pour the hot vinegar mixture
over the top, stirring well. Leave to steep for at least 15 minutes, then add the rest of the slaw ingredients, season with salt and pepper, and mix well.

Remove the foil and turn the ribs over in the sauce until they are well glazed, then return to the oven, uncovered, for another 45 minutes, until just sticky – you might
want to turn them again during this time. Remove the ribs from the oven and allow
to rest for 5 minutes before serving. Turn them once more in the glaze before serving. Pile them on to a serving platter with a bowl of the cabbage alongside, and dig in.


10-minute Fairtrade chocolate fudge

A rich, velvety smooth chocolate fudge that is wonderfully easy to make

Preparation 5 mins

Cooking 5 mins

Serving 50 pieces


397g can condensed
400g Fairtrade milk
chocolate, roughly
25g butter
100g Tate & Lyle
Fairtrade Dark
Muscovado Sugar
2 x 40g Fairtrade
crunchy chocolate bars


1 Lightly butter a 20cm square baking tin, line with baking parchment and set to one side.
Spoon condensed milk into a large, heavy-based saucepan and add the milk chocolate, butter and sugar.

Gently heat, stirring all the time until the chocolate has melted and the mixture is smooth and glossy. This should take around 5 minutes.

Carefully tip the hot mixture into the prepared tin and level off the top. Allow to cool for 30 minutes. Place the crunchy chocolate bars in a food bag and gently bash with a rolling pin into nice chunks. Scatter over the fudge and gently press down so that it stays in place. Chill for an hour, or overnight, until firm. Cut into 2cm x 4 cm pieces and serve.