Blue Gammon

Blue? It simply means that the pork has been cured, but not smoked. In the UK, bacon is often often sold in either a red (smoked) or blue (unsmoked) packaging. The difference between bacon and gammon then? Different cuts from the pig.


This isn’t something that I’ve eaten very often, but I now have an entirely new appreciation for how wonderful it can be. Mr Jamie Oliver demonstrated a terribly appealing plate on his family Christmas show with unctuous poached eggs, miniature baked potatoes and a watercress and apple salad. It certainly inspired my wife.

Step one: buy the best quality gammon you can possibly find.

Dust the gammon steaks in English mustard powder, season and fry them for a few minutes on each side. You can keep them flat whilst they cook by popping another pan on top.

The combination of flavours and textures puts it squarely in the comfort food zone.

Gammon, Egg and watercress salad

At about half the price of a beef steak, gammon’s satisfyingly cheap.

We actually chose to cook this as we were looking for a gluten free recipe for a guest; it opens up lots of new options as there’s plenty of combinations that will work as accompaniments.


Can’t wait for Christmas!




Ambassador Of The Month

I’m really very pleased about this article; feeling honoured.

Ambassador of the month

Fri 23 Oct 2015

Story by Jamie Oliver Food Foundation
Ambassador of the Month is a feature which highlights the amazing volunteers we have around the world. Ambassadors who have been chosen show an unwavering desire for change in their communities. They are fighting for real food and food education skills and donate their time every month to make this happen.

This month we’re highlighting super ambassador Alex Hodgkinson-Last from Cheltenham, Gloucestershire in the UK. Alex is a constant inspiration to us with his positive attitude, constant enthusiasm and his brilliant pictures shared across social media, showing a real family food revolution in action.

Tell us a little about why you wanted to get involved in the Food Revolution

The Food Revolution was a no-brainer for me. With two younglings at home and a passion for good food and healthy living, it allowed me to be a part of something that I really believe in. I was really lucky as it was actually my wife that suggested it to me, so all credit goes to her. The thought that I could do something I love whilst being part of something so significant was irresistible. Above all, the path that we’re on needs to change.

How has the Ambassador Program helped you accomplish your goals?

Becoming an Ambassador was the catalyst to realising my culinary and philanthropic aspirations. The cookbook I intended to write when my son Felix was born finally materialised as a blog ( as I needed a platform to support my Food Revolution endeavours; I’ve never looked back. I adore being able to give back to the community and I get a huge amount of satisfaction from being able to help and inspire others.

What have you been able to achieve since being an Ambassador?

The Food Revolution has enabled me to reach out to so many people and spread the word about food education. Every time I explain the movement to someone new, the conversation feels like a little win. Cumulatively, we’re all making a difference which will propagate and enrich the lives of many more in the future. I’ve also been lucky enough to become a Super-Ambassador, and together with the core team around the world, we act as the eyes and ears on the ground and help to coordinate efforts in our respective countries.

Social media coverage has gone from strength to strength, and the Food Revolution Ambassador status has galvanised my role in the community, providing the gravitas required to engage with a wider audience.

I’ve made great relationships with Whole Foods Market in Cheltenham and A.Vogel UK as likeminded companies and generous sponsors. Together we’ve managed to provide germinators for classroom demonstrations throughout the country and the most beautiful produce to enable the children to take part in Food Revolution Day cooking classes.

The work with St James’ Primary School continues with gusto, and I’ve even had the pleasure of helping to tutor a group of children for a regional junior masterchef competition (which I’m delighted to say that one of our students won!).

What real food initiative(s) are you currently working on in your community?

Right now I’m ramping up and reaching out with more vigour than ever before. I’m starting a swathe of initiatives in my day-job with a view to improving overall wellbeing in the workplace and at home. I’m building contacts in other local schools and already thinking about where we can go with Food Revolution Day 2016. I have a stand at a Community Day later this week and I’m looking forward to providing interviews to local newspaper journalists and radio presenters.

I honestly didn’t think that I’d get accepted as an Ambassador, and I’m humbled and so very pleased that I applied. It feels fantastic to be a part of such a wonderful global movement which has a sole aim of improving the lives of millions of people.

May it continue to empower and prosper. #FoodRev

Check out previous ambassadors of the month here. To register your interest in becoming a voluntary Food Revolution ambassador, visit

Massive thanks to all of our amazing ambassadors for keeping the food revolution alive!

The Jamie Oliver Food Foundation
@jamiefoodfdnusa | @foodrev

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