Bananas, like many foreign foods these days, are cheap, exotic and supermarket best-sellers. But for how much longer will Brits be able to enjoy their import-happy lifestyle?

A report suggested last year that in the next 20 years, climate change, population growth, water and crude oil shortages will dramatically impact upon our food supplies.

As a result, the Government has suggested new ways to reduce Britain’s food consumption and reliance on foreign food imports.

The simple fact is that Britain currently only produces 60 per cent of its own food.

But increasingly we are producing crops widely different from those traditionally grown. Why not make the most of the exotic ingredients that are now grown on British soil by trying out these recipes?

Oriental Beef Salad With Chillis From Liverpool

Serves 2. Ingredients: 2tbsp Thai Fish Sauce (nam pla); 2tsp caster sugar; finely grated zest and juice of 1 lime; 2tbsp light soy sauce; 1 red chilli, deseeded and chopped; 350g pack beansprouts; 2 medium carrots, peeled and cut into matchsticks; 1 sweet pointed red pepper, deseeded and sliced; 4 spring onions, trimmed and sliced; 6 radishes, trimmed and sliced; 25g roasted salted peanuts, roughly chopped; 2 x 120g packs Asda Extra Special Roasted British Topside of Beef, or 250g roast beef from the deli counter; fresh coriander, to serve.

METHOD: Whisk together the Thai fish sauce, caster sugar, lime zest and juice and soy sauce. Stir in the chilli and pour into a small serving dish.

Combine the beansprouts, carrots, red pepper, spring onions, radishes and peanuts.

Cut the beef into short strips and toss with the salad.

Garnish with fresh coriander leaves and serve with the dressing.

Blueberry Ice Cream From Southport

Serves 2. Ingredients: 450g blueberries; 50g caster sugar; 500g fresh custard; 600ml pot double cream; 1tsp vanilla extract.

Method: Gently cook with caster sugar over a low heat for eight minutes, until the blueberries pop and the sugar dissolves. Transfer to a bowl and leave until cold.

Crush the berries with a wooden spoon, then add a custard, double cream and vanilla extract.

Put in the freezer in a lidded plastic container for about three hours, until it starts to freeze at the edge.

Whizz in a food processor or with a fork to break up the ice, then return to the freezer for one hour. Whisk again, then freeze until solid.