THIRTY years ago, fewer than one in 10 of us was obese. Today, it is one in four. It is forecast that, by the year 2050, Britain could become a “mainly obese society”. Why?

I read an article the other day that described how sugar, fat and salt make a meal compelling.

They stimulate neurons, cells that trigger the brain’s reward system and release dopamine, a chemical that motivates our behaviour and makes us want to eat more. And more... and more.

Of course, it is not healthy food that you are eating. Fast food chains have known about the addictive nature of sugar, fat and salt for a long time – and load their offerings accordingly.

When you visit your nearest farmers’ market, you know that what is on offer is food of the highest quality that has not been loaded with ingredients merely to make you want to buy – and eat – more.

Try the following recipe for a classic British dish that takes just over an hour to cook. Nearly all of the ingredients can be bought at your local farmers’ market.

CLASSIC SHEPHERD’S PIE

Serves four

Ingredients

1 tbsp sunflower oil
3 medium carrots, roughly chopped
1 large onion, chopped
500g minced lamb
2 tbsp tomato purée
splash Worcestershire Sauce
500ml stock
900g potatoes, cut into chunks
45g butter
3 tbsp milk

Method

Heat the oil in a large saucepan, then soften the onion and carrots for a few minutes. When soft, turn up the heat, crumble in the lamb and brown, pouring off any excess fat. Add the tomato purée and Worcestershire Sauce, then fry for a few minutes. Pour in the stock, bring to a simmer, then cover and cook for 40 minutes, uncovering halfway.

Meanwhile, heat the oven to 180C/Gas mark 4, then make the mash. Boil the potatoes for 10-15 mins until tender. Drain, then mash with the butter and milk. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. Bake for 20-25 minutes.

Today’s farmers’ market is at St Peter’s Garden Centre, Worcester, from 9.30am until 2pm. Next weekend’s markets are in Victoria Square, Droitwich, from 9am to 2pm on Saturday, April 3, and in Angel Place, Worcester, from 9am to 3pm on Sunday, April 4.