Fairtrade Recipes

Fairtrade is about better prices, decent working conditions, local sustainability, and fair terms of trade for farmers and workers in the developing world. Find our range of Fairtrade ingredients here.¬†Explore our Fairtrade recipes for inspiration…

Plant-Based Ratatouille


  • 5 tablespoons Olive Oil
  • 2 Aubergines chopped
  • 4 Courgettes chopped
  • 2 Bell Peppers chopped
  • 1 Broccoli sliced
  • 1 Onion
  • 3 Garlic Cloves
  • 1 tablespoon Red Wine Vinegar
  • 1 teaspoon Coconut Sugar
  • 4 Tomatoes chopped
  • Basil
  • Salt
  • Fairtrade Organic White Pepper


  • Heat a pan over a medium heat with two tablespoons of olive oil, brown the aubergine for 5 minutes or until soft, remove from the heat and set aside in a bowl.

  • Fry the courgettes in a tablespoon of oil until golden, then add the peppers and broccoli. Set to one side, saute the onion then add the garlic. Stir in the red wine vinegar, sugar and tomatoes and some basil.

  • Place all the ingredients into the pan, season with salt and pepper and cook for a further 5 minutes.

Golden Turmeric Milk



  • Add the coconut milk, almond milk, ground ginger, ground turmeric, coconut oil, black pepper, cinnamon stick and coconut sugar to a sauce pan and heat. Combine the ingredients and stir frequently.

  • After 4 minutes, taste and add more coconut sugar if needed. Carefully remove the cinnamon stick before serving.

Cinnamon Honey Butter



  • Tip all of the ingredients into a bowl, beat until combined and fluffy and serve at room temperature on toast, pancakes or waffles!

Spiced Vegetable Couscous



  • Heat the oil in a frying pan, tip in the onion, pepper and carrot, saute until tender and add the garlic for a couple of minutes.

  • Sprinkle the salt, pepper and paprika a long with the coriander, turmeric, celery salt, cumin, cinnamon and cayenne pepper. Stir until combined.

  • Tip in the peas and chickpeas then pour in the vegetable stock, sprinkle in the parsley and stir in the couscous. Remove from the heat and leave to stand until the liquid is absorbed. (Don't forget to fluff up your couscous before serving!)

Vegan Gnocchi Bolognese


  • 1 Shallot peel and chop
  • 3 Garlic Cloves peel and chop
  • 1 Carrot chopped
  • 100g Cauliflower Florets bite-sized pieces
  • 280g Gnocchi
  • 170g Tender Stems chop
  • 1 teaspoon Rosemary
  • 1/4 teaspoon Crushed Chillies
  • 400g Chopped Tomatoes
  • 1 tablespoon Fairtrade Turmeric
  • 2 tablespoons Red Miso Paste
  • 2 tablespoons Plant-Based Parmesan
  • Olive Oil
  • Salt to taste


  • Add the shallot and garlic to a food processor, pulse until finely chopped, add the carrots and cauliflower and pulse around 10 times.

  • Bring a pot of salted water to a boil, add the gnocchi and cook for 3 to 4 minutes. Add the broccoli for 2 minutes, drain the water but keep 300ml to one side. Return the gnocchi and broccoli to the pot, add a pinch of salt and drizzle with oil and toss.

  • In a frying pan with oil, saute the shallot, garlic, carrots and cauliflower. Add one teaspoon of rosemary, as many chilli flakes as desired and heat while stirring.

  • Tip in the tomatoes, turmeric, miso paste and the water, stir and cook until the cauliflower is tender. Stir in vegan Parmesan, season with salt and mix in the gnocchi and broccoli then serve.

Organic Roasted Turmeric Cauliflower



  • Preheat your oven to 220C.

  • In a bowl, combine the oil, turmeric, salt, pepper, cumin and garlic. Tip in the cauliflower and coat the florets in the mixture.

  • Tip in to a large baking tray and place in the oven to roast for 10 minutes. Remove from the oven, stir the cauliflower and place in the oven for a further 5 to 10 minutes.

  • Serve the cauliflower with a drizzle of lemon juice.

Roasted Aubergine


Tzatziki Sauce




  • Mix the yogurt, cucumber, garlic, lemon and dill in a small bowl, add salt and pepper to taste and keep in the fridge.


  • Preheat the oven to 200C, slice the aubergines in half, using a knife, carefully slice the insides in a diamond cross shape (see picture) don't cut all the way through.

  • Season the cut side with salt, leave to sit for half an hour then pat dry. Place on to a baking tray, brush the aubergines with olive oil and bake for half an hour or until golden brown. Serve with the Tzatziki sauce.

Turmeric Soup




  • In a pan, heat the oil and saute the onion, carrot, celery and bay leaf for ten minutes. Add the ginger, turmeric and garlic and mix.

  • Pour the stock into the pot, bring to the boil, reduce the heat and leave to simmer until the carrots are tender. Carefully remove the bay leaf and leave to cool slightly. Puree the soup until smooth, return to the heat and warm through. Serve warm and enjoy!

Fairtrade Mushroom Soup


  • 50g Butter
  • 150g Mushrooms chopped
  • 2 Shallots chopped
  • 2 tablespoons Flour
  • 400ml Vegetable or Chicken Stock
  • 125ml Double Cream
  • 125ml Milk
  • Salt
  • 1 pinch of Fairtrade Organic Ground Cinnamon


  • In a saucepan, melt the butter and cook the shallots and mushrooms until soft.

  • Tip in the flour and mix until smooth. Slowly pour in the stock while stirring and cook until thick.

  • Add the milk and cream, salt and pepper and a pinch of cinnamon.

  • Heat the soup but do not boil.

Apple & Berry Crumble Cake


  • 350g Self Raising Flour
  • 2 teaspoons Fairtrade Ground Cinnamon
  • 175g Unsalted Butter
  • 150g Caster Sugar
  • 2 Eggs beaten
  • 2 Apples diced
  • 150g Blueberries
  • 150g Blackberries
  • 3 tablespoons Coconut Sugar
  • 75g Chopped Nuts


  • Preheat the oven to 190C, place a baking tray in the oven and grease a cake tin with coconut oil. Sift the flour and cinnamon into a mixing bowl, add the butter and using your hands run it into the flour to form breadcrumbs. Scoop out 175g of the crumble mixture and place in a separate bowl.

  • Beat the eggs in a jug, stir the caster sugar and eggs into the large amount of crumble and press the mixture into the base of the greased cake tin. Place the apples and berries on top.

  • Mix the chopped nuts and coconut sugar into the crumble mixture and spoon on top of the fruit. Press down and place in the oven for 45 minutes or until golden brown. If the top begins to brown too quickly, carefully cover with foil.

Ginger Stir Fry


  • 1 tablespoon Oil
  • 30g Almonds
  • 2 Chicken Breasts or Plant-Based Chicken cubed
  • 150g Broccoli Florets
  • 100g Babycorn
  • 1 tablespoon Carrots thinly slices
  • 2 tablespoons Fairtrade Ginger
  • 1/2 Red Pepper
  • 2 halves Baby Bok Choy
  • 2 Spring Onions
  • Noodles



  • In a pan, heat the oil and fry the almonds for a minute or until brown. Season the chicken with the seasoning (to taste), fry for 4 minutes or until browned then remove from the heat. Add the broccoli, corn and carrot to the pan and cook for 5 minutes. Stir in the cooked noodles, ginger and red pepper.

  • In a bowl, add the cornflour and 100ml of water. Mix until dissolved, add the soy sauce, mirin, sesame oil, garlic and crushed chillies. Tip in the almonds and chicken, pour the sauce on top with the pak choy and spring onions. Simmer until the pak choy are tender, the sauce is thick and the chicken is cooked through.

  • Sprinkle with sesame seeds to serve.

Courgette Pancakes



  • Peel the courgettes, grate and leave to drain for an hour.

  • Squeeze the grated courgettes to release as much liquid as possible.

  • Whisk the eggs together in a mixing bowl and add the chopped onion, grated courgette, rocket, creamed cheese and flour. Combine to form a thick pancake batter.

  • Season the batter with salt and pepper and mix.

  • Heat coconut oil in a frying pan and tip the pan to coat the surface in oil. Using a ladle, spoon some of the batter on to the frying pan and cook each pancake for a couple of minutes until golden brown. Flip the pancakes to cook the other side.

Homemade Spiced Marmalade



  • Add the oranges to a blender, puree and tip into a saucepan a long with the sugar and spices.

  • Simmer over a medium heat until thick (this will take around 20 to 30 minutes). Carefully remove the whole spices, spoon the marmalade into a clean glass jar and store in the fridge once cooled down.

Turmeric Buns


  • 1 cup oat flour
  • 2 cups whole wheat flour
  • 1 tsp organic turmeric
  • 1 tbsp dry instant yeast
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • 1 cup water
  • 1 tsp salt
  • 1 tsp poppy seeds


  • Mix dry ingredients except the yeast and sugar.

  • Mix the yeast, sugar and a little of the water in a bowl.

  • Add the olive oil, the yeast mix, and rest of water and mix until you have a soft dough.

  • Allow to rise for about 40 minutes.

  • Preheat the oven at 180C.

  • Divide though dough into 8 and roll into 8 balls. It may help to wet your hands slightly.

  • Sprinkle to poppy seeds on top before allowing to rise for another 30 minutes.

  • Bake for 35 minutes or until golden.

Homemade Spiced Jam



  • Place the apple, the juice of half a lemon, one tablespoon of sugar and 625ml of water into a large pan over a medium heat. Bring to a boil, cook for 20 minutes or until the apples are soft. Mash the mixture and pass through a sieve into a bowl.

  • Return to the pan over a low heat, heat for 10 minutes, stir occasionally until the mixture has slightly reduced and thickened then leave to cool. Place a saucer in the freezer.

  • Place the berries in a saucepan, add the remaining sugar and stir. Leave to stand for 15 minutes, add the cinnamon and lemon juice a long with the apple puree. Heat while stirring occasionally for 45 minutes or until the berries are soft.

  • Reduce the heat, until the temperature reaches 104C, remove the plate from the freezer and drop 1 teaspoon of jam onto it. Let it set for 30 seconds then tilt slightly. If the jam slides down slowly it's ready. If not, cook for a little longer and test again. Remove the cinnamon.

Pear & Cinnamon Baked Oatmeal



  • Pre heat the oven to 190C and grease a baking dish with coconut oil (or use miniature baking dishes to make individual servings).

  • In a mixing bowl, combine the oats, ground linseed, ginger and cinnamon.

  • In a separate mixing bowl, whisk the oat milk, vanilla, honey and eggs together and combine the two mixtures together.

  • Pour the mixture in to your prepared baking dishes, place the pear slices on top and scatter with linseeds. Drizzle extra honey or maple syrup on top if desired.

  • Place in the oven for 25 minutes or until golden brown.

Fairtrade Ginger & Turmeric Wellness Shots



  • Add all of the ingredients to an air tight container and shake or combine using a blender or thoroughly stir in a mixing bowl. Add a splash of water if you're having trouble forming a smooth liquid.

Organic Chickpea Salad Stuffed Avocados



  • Drain the cooked chickpeas, tip in to a mixing bowl and roughly mash half. Add the garlic, cayenne pepper, spring onions, kale, lime juice, olive oil and pepper.

  • Slice the avocado in half, remove the pit and scoop out the insides. Cut the avocado in to cubes and add half to the chickpeas. Roughly mash and tip in the remaining avocado cube and stir.

  • Spoon the mixture in to the avocado skins and sprinkle chopped walnuts on top.

About the Author


As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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