If we all just did even a little bit of our shopping in places such as these we would be changing the lives of millions of people . . . for the better.

Fairtrade . . . which gives producers a fair price for their goods in developing countries . . . has been a fantastic success for 10 or more years. There is now a 20% increase every year in Fairtrade sales . . . in Europe last year the net retail value amassed a huge 660m.

Luckily, it is now possible to buy Fairtrade goods in many supermarkets, and hopefully there will continue to be an increase in the number of Fairtrade goods available . . . to ensure this, let the shops know there is a demand.

The recipes shown here have been taken from A Fair Feast, compiled by Vicky Bhogal. With these recipes, use Fairtrade ingredients where possible.

Brian Turner CBE Coffee and cream bread and butter pudding Serves 4 This is sinful, rich and utterly divine.

5 fl oz milk 15 fl oz cream One espresso cup of strong Fairtrade coffee One vanilla pod Two eggs Five egg yolks 2oz caster sugar Six one-day old croissants 4oz unsalted butter 6oz raisins For the topping: 5 floz whipped cream 2oz grated dark Fairtrade chocolate Icing sugar, to dust Preheat the oven to 1800C, gas mark 4. Put a roasting tray half-filled with boiling water in the centre of the oven, for the bain-marie (water bath). Put the milk, cream, coffee and split vanilla pod into a saucepan and bring to the boil. Whisk the eggs, yolks and caster sugar together. Slice the croissants in half lengthways. Use one ounce butter to grease an ovenproof dish. Spread the remaining butter on the cut side of the croissants. Lay half of them on the base of the dish, butter side up.

Sprinkle with raisins and lay the remaining croissants on top.

Let the boiled cream cool a little and pour it onto the egg mixture, stirring all the time. Put back onto a low heat and stir until the mixture starts to thicken, then take it off immediately.

Strain half of the cream mixture over the croissants and allow to soak in for 15 minutes, gradually straining over the rest of the mixture until all is in the dish. Cook in a bain-marie in the preheated oven until set.

Take out of the oven and allow to cool for 10 minutes.

Dust with icing sugar, sprinkle with grated chocolate and serve.

Sue Lawrence Fairtrade chocolate brownies Makes 16-20 This is a gorgeous chocolate brownie recipe.

350g Fairtrade dark chocolate 200g butter 250g unrefined dark muscovado sugar Three large eggs One tsp baking powder Pinch salt Small handful Fairtrade dried apricots, chopped Small handful each of Fairtrade brazil nuts (chopped), chocolate raisins and chocolate honeycomb Preheat the oven to 1700C, gas mark 3. Line a 23cm high-sided tin with greaseproof paper.

Melt the chocolate and butter together in a bowl sitting over a saucepan of gently simmering water, then stir until smooth.

Put the sugar in a bowl, and beat in the eggs one by one. Slowly add this to the melted chocolate mixture, stirring well.

Sift in the flour, baking powder and a pinch of salt and gently fold together.

Tip into the lined tin and scatter over the various flavourings. Poke them all down under the batter and bake in the preheated oven for 35-40 minutes, or until a wooden cocktail stick inserted into the middle comes out with some moist crumbs adhering. It should also feel just firm when you place the palm of your hand gently on top.

Remove the tin to a wire rack and allow to cool for half an hour or so, then cut into 16 or 20 brownies.

Leave until completely cold before removing the brownies.

Sam and Sam Clarke of Moro (fantastic Moorish restaurant in London) Orange and almond torta Serves 6 This is a wonderful sweet, spicy and nutty Spanish cake, so typical of Moorish cooking.

Six eggs, separated 200g Fairtrade caster sugar 230g Fairtrade ground almonds Finely grated zest of 2 Fairtrade oranges 1/2 For the syrup Juice of eight Fairtrade oranges Juice of 1 1/2 Fairtrade lemons One whole cinnamon stick Caster sugar, to taste Preheat the oven to 1800C, gas mark 4. Line a 23cm springform tin on the bottom and sides with greaseproof paper.

Keeping one tablespoon of caster sugar aside for later, mix the egg yolks and sugar together until pale.

Then add the almonds and the zest. Beat the egg whites and remaining tbsp of sugar until stiff and carefully fold the sugar/egg mixture, trying not to knock the air out of the whites. The mixture will seem very stiff at first, but keep folding in the egg whites and it will soon loosen up. Gently ease into the lined tin, put in the middle of the oven and bake for about 60-70 minutes until it is golden on top and just firm to the touch.

While the torta is in the oven, make the syrup. Put the orange and lemon juice with the cinnamon and a handful of caster sugar in a saucepan, bring to a gentle boil and simmer for five minutes. Taste. The syrup should be quite tart. Allow to cool and put in the fridge.

When the torta is ready, remove from the oven and cool completely on a wire rack before opening the springform tin. Transfer to a plate and, with a skewer, pierce four small holes in the top of the cake and pour half the syrup over the top.

Serve with the rest of the syrup on the side.

Delia Smith Banana and walnut loaf Serves 8 This is a lovely moist cake that keeps well and is perfect for picnics or packed lunches.

Four medium Fairtrade bananas 175g walnut pieces Pinch salt One rounded tsp baking powder One tsp ground cinnamon 110g plain flour 110g wholewheat flour Grated zest of one Fairtrade orange Grated zest of one Fairtrade lemon 110g butter, at room temperature 175g soft dark brown sugar Two large eggs For the topping One tbsp Fairtrade demerara sugar You will also need a 900g loaf tin, lightly buttered, or lined with greaseproof paper Preheat the oven to 1800C, gas mark 4. Spread the walnut pieces out on a baking sheet and toast them lightly, for seven-eight minutes. Remove from the oven and chop the nuts roughly. In a bowl, peel and mash three of the bananas with a fork, then peel and chop the other one into one centimetre chunks (keep them separate).

Next, put both the flours, salt, baking powder and cinnamon into a large mixing bowl and add all the remaining ingredients, except the chopped banana and the nuts, and using an electric hand whisk, begin to beat the mixture, first on a slow speed for about half a minute, then increasing the speed to mix everything thoroughly and smoothly.

Then lightly fold in the chopped banana and chopped toasted walnuts.

You may need to add a drop of milk to give a mixture that drops easily off a spoon when you give it a sharp tap on the side of the bowl.

Next, pile the mixture into the tin, level the top with the back of a spoon and sprinkle on the demerara sugar.

Bake in the centre of the oven for about an hour-anda-half, until the cake feels springy in the centre. After that, remove it from the oven and let it cool for about five minutes before turning it out on a wire rack. Then let it get completely cold before serving or transferring it to a cake tin.

BOOK OF THE WEEK

A Fair Feast, 70 Celebrity Recipes for a Fairer World, compiled by Vicky Bhogal, and published by Simon and Schuster, contains an eclectic mix of favourite recipes from people in the public eye such as Elton John and David Furnish's pineapple souffle, make-up artist Jemma Kidd's luxury real hot chocolate and Marian Keyes' easier-than-toast tuna .Buy a copy for a good cause, about 13 at Oxfam and good book shops.