RED Tractor, run by not-for-profit organisation Red Tractor Assurance, is recognised as the UK’s leading quality food assurance mark covering food safety, quality and traceability. Put simply, Red Tractor means great food, great farming. Throughout the week you can listen out to Alex James’ tips and views on TV and radio ,and you can even join Alex to become a Red Tractor Recruit and be in with a chance to be invited along to a bonfire on Alex James’ farm in February. Nominate yourself by emailing email@example.com
Red Tractor Recruits are real people, who are passionate about food and where it comes from. Red Tractor is building up its team of recruits to help encourage support of responsible and traceable farming in food production.
During the week Red Tractor will be releasing a new research report on consumer confidence in the food industry and showing how Red Tractor assures food from farm-to-fork via seven real life farmer’s stories. Each day Red Tractor will be exploring a different farming sector (beef, lamb, poultry, pork, cereals, produce and dairy) so consumers can learn all about the quality foods available under the logo.
Food-wise, there will be a series of new and exclusive Red Tractor recipes which showcase the best Red Tractor ingredients and the unveiling of a new online application which helps consumers find Red Tractor food when eating out. There will also be a UK-wide photo competition to win fantastic prizes just by spotting the Red Tractor. Enter via Instagram using #TrustTheTractor.
The Red Tractor logo is your shortcut to food and drink that has been produced to strict standards of food safety, environmental protection, and animal welfare and with assurances of origin. Trust the Tractor is a national 12-month campaign that aims to maintain consumer trust in food by raising awareness of the assurance benefits that the Red Tractor logo provides.
For more information visit www.redtractor.org.uk
In celebration here is a delicious and simple recipe which will tickle the tastebuds of all the family.
GRIDDLED RED TRACTOR CHICKEN, COURGETTE AND FENNEL SALAD WITH AN ORANGE AND RAPESEED OIL DRESSING
THIS makes a lovely, healthy lunch or supper, perfect for spring or summer.
You will need:
4 boneless, skinless Red Tractor chicken breasts
4 Red Tractor courgettes
1 large Red Tractor fennel bulb
5 tablespoons Red Tractor rapeseed oil
Zest and juice of one orange
1 tablespoon of white wine vinegar
Salt and Pepper
100g Red Tractor rocket leaves
Handful each of Red Tractor flat leaf parsley and mint leaves
Pitta bread, to serve
1. Preheat a griddle pan if you have one, or get your grill really hot.
2. Cut the false fillet (the loose flap underneath the breast) off the chicken breast and cut the rest of the breast into strips around the same size.
3. Cut the courgettes into slices on the diagonal, about 1cm thick.
4. Slice the fennel as thinly as you can, lengthways, using a mandolin if you have one.
5. Put a tablespooon of rapeseed oil in a bowl and toss the chicken strips with plenty of salt and pepper.
6. In another bowl, do the same with the courgette and fennel slices.
7. Place the chicken breast strips on your griddle pan. Do not overcrowd the pan – you will need to cook in batches. Cook for around three minutes on each side. Do not move them after you have laid them down until they self-release from the pan or they will stick. They should have lovely brown stripes from the griddle pan. Alternatively, grill them on each side.
8. Whichever method you choose, ensure they are cooked through. Set them aside while you cook the courgette slices, and then the fennel slices in the same way.
9. In a small bowl, whisk together the orange juice and zest, white wine vinegar and the remaining rapeseed oil. Taste the dressing and season to taste. Add more juice or oil if it needs it.
10. Toss the griddled chicken and vegetables in the dressing. You can set aside now in the fridge until you are ready to serve.
11. Just before serving, bring to room temperature and toss with the rocket leaves, parsley and mint.
12. Arrange on a platter and serve with strips of toasted pitta, if you wish.