It sounds odd, but think of your great-grandmother when you eat. For decades humans have not been good stewards of this beautiful Earth. We have to retrace our steps; eat seasonally and sustainably, just as our great-grandparents did.
But what does that mean?
Well, we should move away from the idea that commercial farmers are the only ones responsible for producing food. We should grow our own in our backyards, or support local farmer’s markets. At the moment, we’re too separated from the origins of our food. And most food in the grocery store is the product of an unsustainable system. If you really think about it, sustainable food doesn’t need labels.

(makes 2 cups)

Ingredients:

375ml fresh gooseberries
3 large green apples, peeled, cored and chopped
2 onions, chopped
5cm piece of fresh ginger, peeled and grated
½ cup of pitted dates, chopped
Pinch of chilli powder
1tsp ground cumin
1tsp Pimento *Allspice (**not mixed spice)
Pinch of salt
Pinch of white pepper
375ml brown treacle sugar
500ml apple cider vinegar
125ml water

Method:

Place all the ingredients in a saucepan and bring it to boil. Keep on stirring until the sugar has dissolved. Reduce the heat and simmer for approximately 1 hour or until the sauce has thickened. Take it off the heat and let it cool slightly before spooning it into sterilised jars. Serve with pork chops or grilled sustainable fish, on ham sandwiches or with cheese.

* Allspice is the dried, unripe berry that grows on the ever green Pimenta dioica tree. Its name originated from the characteristic flavours of cloves, nutmeg, cinnamon and pepper that are all combined in a single spice. ** Mixed Spice is a blend of different spices, including cinnamon, coriander seed, caraway, nutmeg, ginger and cloves.

This rustic tart is quick to make and bursts with flavour.

Ingredients:

1 (400g) packet store-bought puff pastry, defrosted
Glug of olive oil
1½ cups ricotta cheese
1 organic egg
⅓ cup basil pesto
1Tbsp raw honey
Tomatoes of all sizes and colours, cut into proper slices
(halve the cherry tomatoes)
Black pepper
Fresh basil or rocket, to serve

Method:

Preheat the oven to 200°C. In a bowl, mix the ricotta cheese, basil pesto, egg, salt and pepper and set aside. Roll the pastry slightly thinner and score a 2cm border all around and place it on a buttered baking tray. Prick the middle with a fork to prevent it from rising. Drizzle with olive oil, spread the ricotta mixture over and arrange the tomatoes cut-side up, on top. Season and brush the edges with egg. Bake in the oven for 25 minutes until golden. Serve warm with a green salad from your garden.

* Heirloom/heritage seeds: These plants or seeds have been handed down from one generation to the next and are usually no longer available in the commercial seed trade. The seeds/ plants have also been preserved and kept true in a particular region.