I want to discuss the gastronomical repercussions on the UK’s democratic decision to leave the EU. However, for the most part, I promise this blog will remain lighthearted.
Due to Britain’s dependence on importations for the food industry, our weekly shop will be significantly affected by Brexit. Only 15% of fresh fruit and 55% of fresh vegetables in the UK is grown here. For the rest, we majorly depend on trade from the EU. Currently, we depend on intra-EU imports to have access to foods our environment cannot grow. We also do not have the farming space readily available. So for example, although apples are obviously able to be grown in Britain, a staggering 76% of the apples consumed in the UK are from overseas. Over 60% of the UK’s apple orchards have been destroyed in the last 30 years meaning that Britain is dependent on imports. Our agriculture also depends on EU migrant employees for farm labour. It may seem one of the lesser ethically-important consequences, considering that the government cannot currently guarantee that EU migrants will be able to stay in their UK homes, but with a diminished workforce, our culinary creations could suffer. Without access to the single market, the import tax on our everyday basics will be increased.
I’m suffering Brexit-blues, so I’m going to provide you with some exciting international dishes which celebrate trade with international countries.
Avocado, tahini and tarragon ice cream serves 2; vegan
avocado is naturally rich and creamy, so it produces a luxurious base for ice cream. It serves as an excellent (and healthier) dairy-free alternative to cream. No need for an ice cream churner for this vegan sweet treat.
- 2 avocados, fuerte variety
- 50g dark muscovado sugar
- Juice of 1 lemon
- 1 tsp tahini
- 1 and a half tsp dried tarragon
- Halve the fuerte avocados and remove the stones. Scoop out the fresh, chop a little, and add to the food processor.
- Next squeeze the juice of 1 lemon into the food processor. Be sure to remove any pips!
- Add the tahini, tarragon and sugar. Blend until you have an olive-green, smooth and consistent paste.
- Transfer into a air-tight container and put in the fridge for at least 4 hours.
- Scoop up and serve immediately.