ONE local group who thinks we need to start paying more attention – but not necessarily more money – to what we eat is the recently-established Slow Food Worcestershire.

The groups’s leader, Don Barton, set up the group because he believed there was a desperate need for a body of people in Worcestershire that could highlight the importance and quality of local produce while protecting the county’s culinary traditions.

“Its about understanding the food process and also spending time to enjoy food,” said Mr Barton, of Galahad Road, Stourport. “We’ve lots of really excellent producers in the county making meat, cheese or with orchards, and we should support them.”

The group, which already has nearly 40 members signed up since it was set up last October, calls itself Slow Food as it champions produce that is the opposite of fast food.

The members meet up regularly at various locations across Worcestershire to hold tastings and visit local producers to learn about their produce.

The group recently visited the Astley Vineyard in Stourport and even tasted stilton ice cream at Churchfields Farm in Droitwich.

Slow Food Worcestershire is just one branch of the Slow Food organisation, which has more than 80,000 members in 90 countries across the world. The movement began in Italy in 1986 when an Italian journalist visited Rome, saw a new branch of McDonald’s at the foot of the Spanish Steps and decided it was time to act.

The Slow Food UK national office is based in Ludlow, Shropshire – the first town in the UK to get involved with the movement.

Oliver Carpenter, of Martley, a Slow Food Worcestershire committee member, said the organisation offered foodies a great chance to get together, have fun and taste some great food but he also stressed the importance of the bigger issues that inspired Slow Food.

“Now is the time for people such as Slow Food to stand up and say ‘think’!

“We’re trying to encourage people to think about local, clean, healthy food.

“It’s a message that’s really resonating with people.”

But with McDonald’s recently announcing an extra two million customers, on average, a month thanks to the credit crunch, is there really a place for a group such as Slow Food in today’s troubled economic climate?

Don Barton certainly thinks so.

“This isn’t about elitist meals or fine dining,” he said.

“Local producers are not necessarily more expensive than supermarkets. At farmers markets it’s possible to find cheaper cuts of meat and if you maintain your cooking skills you can eat more cheaply.” For more information about Slow Food contact Don Barton on 01299 825277 or visit slowfoodworcestershire.org.uk.

SLOW FOOD RECIPES

HOMEMADE HERBY TOMATO SAUCE

1tsp oil

2 onions finely chopped

1-inch piece of root ginger finely chopped

1-2 garlic cloves crushed

1kg ripe fresh local tomatoes chopped

120g brown sugar

120ml wine vinegar

3tbsp tomato puree

2 large handfuls of chopped herbs – whatever is available – be adventurous

Method

Heat oil in large pan then fry onions, ginger, garlic until soft.

Add remaining ingredients and season.

Boil for 25-30 minutes until the mixture has thickened, stirring to make sure it does not stick.

The sauce is now ready to be used for pastas or pizza.

If you prefer a smoother sauce cool slightly and whizz in the blender or food processor.

The sauce will keep in the fridge for up to three months and freezes well.

STRAWBERRIES STEEPED IN BALSAMIC VINEGAR

For a change take a punnet of local strawberries and cut three quarters of them in half. Crush the remainder and mix with a little caster sugar and two tablespoons of balsamic vinegar. Pour the mixture over the cut strawberries and set aside to steep. Serve chilled – delicious with vanilla ice cream.

* Recipes supplied by Sue Braithwaite, Slow Food Worcestershire