Timber Festival 2022
Slow Food talked about food and the climate at the Timber Festival on Saturday 2nd July. 2022. This is the second year we have been at Timber in the National Forest. Last year we discussed food and health while this year the theme was Food is the Solution. We often hear about the problems our food system creates for our rapidly warming planet so we explored how following the principles of Good, Clean and Fair can help.
Dan Saladino best known for his part in the BBC Radio 4 Food Programme, Dan talked about his award winning book Eating to Extinction – The World’s Rarest Foods and Why We Need To Save Them, and the role Slow Food international Ark of Taste is playing in preserving them.
Steve Guy aka “The Hungry Guy” ran two cooking demonstrations, one using food that is often wasted and the other about making vinegar and ferments. Steve’s recipe for Mexican street food, Piedrazo and Pineapple Vinegar are below.
David the Bee Farmer – long time Slow Food supporter, David talked about the rise and fall of pollinators and how looking after honeybees can benefit the wider pollinator population. He also talked about how to spot fake honey, which is a global issue.
Dr Sally Bell – Sally returned to Timber with us this year and talked about food that is good for us and good for the soil. Kate from Slow Food Birmingham cooked while she and Sally she tackled the tricky issues of eating meat, and seasonal food role in planetary health. See the recipes below for Sallies amazing marinade for either lamb or mushrooms.
Abigail Sproston – Climate Activist, Abigale was part of the school strike generation, she talked about Food, Culture and Climate. When it comes to eating a planet-friendly diet, what are the misconceptions we have been fed? What actually is “eco friendly” food?
Lavant inspired Marinade for Lamb or Mushrooms
To make the marinade:
Combine everything except the water lamb/mushrooms in a blender, taste and adjust if needed. Reserve a ⅓ to dress the finished dish.
Add the water to the remaining marinade to ensure a good coverage.
Dice the lamb for quicker cooking or score the joint to allow the marinade to soak in. If using a whole shoulder – marinade for as long as possible.
If using mushrooms, slice or roughly chop mushrooms. And marinade only for 20 – 30 mins.
Lamb shoulder – Pressure cook for 90 minutes, or for 7 hours in a slow cooker or 4 hours in a covered casserole pot at 150C – if meat is not falling apart, cook for another 30 minutes.
Diced Lamb – Pressure cook for 45 mins, or slow cook in an oven for 1 hour.
Remove the meat from the pan and set aside to rest.
Mushrooms – saute in batches if you like firmer mushrooms, be careful not to burn the sugars in the marinade, or use a covered casserole in a slow oven for 40 mins.
Depending on how you are serving you may want to reduce the cooking liquor on a low heat to the consistency of a thick gravy. Or just drizzle the reserved marinade that has not touched the raw meat.
Serve with hummus and sauteed seasonal greens, with flatbread.
One shoulder of lamb OR 1kg of mushrooms
35g flat leaf parsley
5 cloves of garlic
25g fresh ginger
3 – 4 chillies
1/2 tsp salt
60ml Lemon juice OR 1 preserved lemon
60ml Tamari (gluten free salt reduced soy sauce)
120ml light olive oil OR cold pressed organic rapeseed
4 tablespoons of local honey
4 tablespoon of raw apple cider vinegar
3 tablespoons of water
This is the base recipe, you can use any type of legume or dried pea, we recommend British grown Hodmedods – once you master the basic concept you will never buy a tub of shop bought hummus again. Switch it up by adding roasted aubergine or peppers, even pureed beetroot.
Aquafaba is the liquid from either a can of chickpeas or beans or the liquid they are cooked in at home. It’s a vegan substitute for eggs and egg white, with a wide spectrum of uses – emulsifying, foaming, binding, gelatinizing and thickening properties, but in this case it helps us cut down the amount of oil needed.
Place all ingredients, start with ¼ cup of AquaFaba, in a food processor or blender and mix until smooth.
Add some more AquaFaba if it is too dry.
Taste, and adjust to your palette.
Spoon into a bowl and dust with paprika/ Cumin/ cupped coriander.
1 tin or equivalent soaked legumes – Reserve the AquaFaba
2 tablespoons of tahini
2 tablespoons of extra virgin olive oil or cold pressed rapeseed of hemp oil.
1 teaspoon of cumin
1 clove garlic or ½ teaspoon of garlic powder.
Juice of a lemon or substitute raw apple cider vinegar
¼ teaspoon salt
Paprika/ cumin/ cupped coriander (optional)