With the fresh produce section of supermarkets up and down the country looking quite bare, how can you make sure you’re still able to eat fresh food?
Michelin star Tommy Banks tells 5 Live’s Gordon Smart how he thinks people can get through the shortages.
His tips include shopping locally, how to have delicious meals with what’s available, how to cook your vegetables and what to do with your own home-grown food.
‘Growing and preparing food brings families together’
Tommy Banks / Photo credit: Andrew Hayes-Watkins
Tommy remembers “shelling peas” with his grandad.
“I think that’s what’s so enriching about this is that growing and preparing food is something which brings families together that you have memories of.”
It’s been reported that seed companies across the UK have seen an increase in sales of cucumber, lettuce and tomatoes.
‘Shop locally and support small businesses’
Getty Creative: Farmer holding fresh vegetables
Tommy calls this time of the year “the hungry gap” because there aren’t many options in the UK when it comes to vegetables.
“You see the shortage of salad and tomatoes in the supermarkets in the UK,” he says.
He suggests that you can eat “a lot cheaper by using seasonal UK produced food”.
“It’s good to shop locally and actually support a local business as well.
“I think that will help to enrich our food culture and the more we can do that, the closer we can get to creating more sustainable food production and healthier food.”
Tommy is also really passionate about Yorkshire rhubarb.
“It’s a phenomenal thing that’s available through January right through to April.
“You make desserts from berries and things like that in summertime but they’re not available at this time of year.
“We have Yorkshire rhubarb, which is bright pink. Lovely acidity and it makes amazing desserts.