I obviously was instantly drawn to this. Of course I would be interested was my response so I looked at the links I was sent to the website http://www.discovertheorigin.co.uk/ and had a good look round. Its quite a simple concept and extremely worthwhile in my opinion. Here is an extract from the website home page in their words to help you to understand.
"In the UK, we have never been better informed – or more inquisitive – about good food and wine, and their provenance.
As a mother and the person who does all the cooking in our house I feel it is important to be aware of where our food comes from, how it is produced and its quality. So many campaigns over the years have been heavily supported in making sure that things are produced fairly without cruelty but the concept of Protected Designation of Origin is a whole new one to me and to be honest makes complete sense.
So as part of the campaign and to raise awareness the Discover the Origin team are running events up and down the country over the next 3 years and looking for support. I for one love my food and am always interested in supporting new schemes to improve the products we buy and feed our families and the PDO seems to ensure just this.
The website incorporates numerous recipes using such products and there is also a cookbook which has been produced. The campaign is supported by celebrity chef Lesley Waters and Wine expert Nathan Nolan amongst others.
Sound good??? Mouth watering?? What about this then?
Here's the recipe, why not try these if you're making a special mothers day meal this year.
Parma ham and Parmigiano- Reggiano Cheese Polenta cakes with Basil Salsa
Delicious served as a light lunch or supper dish or try them on their own drizzled
with olive oil or as a tasty accompaniment to roast chicken in place of the traditional
175g self-raising flour
1 tsp baking powder
115g instant polenta
75g Parmigiano-Reggiano, finely grated
4tbsp olive oil + extra for greasing
2 medium eggs
90g Parma ham, finely chopped
85g sunblush tomatoes, drained, finely chopped
300ml crème fraiche
for the Basil Salsa
250g baby plum tomatoes, halved
1 small red onion, finely chopped
1 large bunch basil, torn
2tbsp extra virgin olive oil
freshly ground black pepper
1. Preheat the oven to 190C, Gas 5. Lightly grease 9 deep muffin wells.
2. Sieve the flour and baking powder into a large mixing bowl. Stir in the polenta
and 55g of Parmigiano-Reggiano. Season well with freshly ground black
3. In a measuring jug mix together the milk, eggs, Parma ham and sunblush
4. Stir the wet ingredients into the dried taking care not to over mix.
5. Spoon the mixture evenly between the prepared muffin wells. Place in the
oven and bake for 15 minutes until golden. Meanwhile, in a small bowl
combine the remaining Parmigiano-Reggiano with the crème fraiche and set
to one side. Toss all the basil salsa ingredients together and season with black
6. Allow the Parma ham and Parmigiano-Reggiano cheese polenta cakes to cool
in the tin for 2 minutes.
7. Carefully, with a flat bladed knife remove from muffin wells.
8. Cut each cake whilst still warm in half on the diagonal. Fill each with a little
of the Parmigiano-Reggiano cream.
9. Serve rustic style on a wooden board with the basil salsa. If desired, serve with
extra Parma ham and Parmigiano-Reggiano shavings.
You can also follow Discover the Origin on Twitter or like their page on Facebook.