ENJOY the best food and drink to celebrate British Food Fortnight.
I’ve dug up great deals on home-grown products from up and down the land, from cheese and yoghurt to meat and pies.
So go and buy British and cook up a feast with recipes from Morrisons.com.
Makes one tear-and-share bread
Preparation time: 20 mins
Cooking time: 25 mins
- 400g strong white flour, plus and a bit extra to flour your kneading surface
- 1 tsp sugar
- 7g easy bake yeast
- 1 tbsp olive oil
- 100g Stilton, crumbled
METHOD: Sift the flour into a mixing bowl, stir in a pinch of salt, the sugar and the easy bake yeast.
Add 180 to 200ml water and mix to a soft dough.
Then knead on a floured surface for ten minutes, pop it back into a clean bowl, cover and leave it to rise in a warm place until it doubles in size.
Turn out on to a floured surface, knead again for two minutes, divide into 14 equal-sized pieces and shape into balls.
Arrange on an oiled baking sheet with about 1cm between rolls, cover and leave in a warm place to rise.
Scatter crumbled Stilton on top and bake at 200C/180C fan/gas 6 for 20 to 25 minutes until golden and the base sounds hollow when tapped.
Dorset Apple Cake
Preparation time: 15 mins
Cooking time: 1 hour
- 450g Bramley apples, peeled, cored and thinly sliced
- ½ lemon, juice only
- 225g butter, softened
- 280g golden caster sugar
- 4 large eggs
- 340g self-raising flour
- 2 tsp vanilla extract
- 2 tbsp Demerara sugar
METHOD: Heat oven to 190C/170C fan/gas 5. Grease and line a 23cm round, springform cake tin.
Place apples in a shallow bowl and pour over the lemon juice to stop discolouring. Set aside.
Beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition, and adding 1 tbsp of the flour with the final egg to prevent curdling.
Beat in the vanilla extract then sift in the remaining flour and fold in until thoroughly combined.
Spoon half the mixture into the prepared tin, spreading evenly, then arrange half the apple slices over it.
Repeat these layers then sprinkle over the sugar.
Bake for about an hour or until golden brown and a skewer inserted into the centre comes out clean.
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If the cake starts to get too dark before it is cooked through, cover with foil.
Leave to cool in tin.
To serve the cake warm as a pudding, leave in the tin for five to ten minutes, turn out and cut into pieces.
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