As the world becomes ever more aware of what goes on their plates, responsibly and sustainably sourced ingredients are no longer a want but a necessity. In Singapore, the term “farm to table” is gaining ground among diners who look for sustainable cuisine, not just in terms of fairtrade farming but also environmental sustainability.
Increasingly, consumers worldwide are talking about sustainable cuisine; in fact, according to research from The Center for Food Integrity in the US, one in four American consumers are searching and talking about responsible cuisine, and that number is expected to jump by more than 40% over the next few years.
Indeed, as customers become more interested in where their food comes from and the standards that guarantee its quality, brands are quick to meet the call. Iconic British brand Marks & Spencer (M&S) has teamed up with Singaporean celebrity chef Justin Foo to create a new recipe series using top-quality meat and produce from M&S Select Farms.
In addition, M&S is enabling shoppers to find out more about the importance of provenance by shining a light on the 10,000 UK farmers who work to bring premium, trusted, British meat, fish, dairy and produce to the supermarkets’ shelves. These include responsibly-sourced, fresh British pork, salmon, dairy and eggs; as well as fresh fruit like strawberries and raspberries.
These ingredients are now given a fresh twist by Chef Foo, who has created special recipes in collaboration with M&S Food. Diners can now shop M&S Food produce on Foodpanda and at M&S Food Halls nationwide.
Bangers and Mash
INGREDIENTS
Sausage Selection
• 2 pc British Outdoor Bred Pork Sausages
• 2 pc British Outdoor Bred Pork Chipolatas
• 2 pc British Outdoor Bred Cumberland Sausages
For the sides
• 1 tub Carrot & Swede Potato
For the mash
• 1 tbsp Butter
Sauce & garnish
• 1 pun Piccolini Cherry Tomatoes
• 2 tsp Dried Basil
• 1 cup Chopped Onion
• 1 can Mushroom Soup
• 1 tbsp Butter
• 2 tbsp Red Onion Chutney Sundries
• Salt & Pepper
• Butter
• Olive Oil
INSTRUCTIONS
- Preheat the oven to 175°C on convection.
- Sear sausages in some olive oil on medium high heat.
- Turn sausages and place tomatoes on the same pan; bake in the oven for 10–12 minutes.
- Microwave Carrot & Potato mash to reheat and mix in butter until well-mixed.
- Season with salt and pepper.
- Fry onions in a pan till browned well. Deglaze the pan with mushroom soup.
- Season with salt and pepper.
- Serve with red onion chutney.
CHEF'S BIO
Chef Justin Foo started working in the F&B industry when he was just 16. He furthered his culinary training in Ottawa, Canada, at Le Cordon Bleu Culinary Arts Institute. He has worked in numerous fine dining restaurants such as Restaurant Par Andre, Le Saint Julien and Senso Ristorante & Bar — in 2014, he was the youngest Head Chef helming Senso Ristorante & Bar.
Last year, Chef Foo established FTTG Media, a production house (videography) with its own digital channels. They have worked with Singapore Tourism Board and several F&B brands to create digital content.
