FOOD & FARMING

The young woman hoping to inspire a new generation of farmers

The average farmer is male and in their late ifties – it’s de initely a man’s industry

Young and female, Vicky Furlong is not your average farmer. But the 25-year-old has proven that youth and gender are no barrier to skill. Last year, she was named Countryfle Young Farmer of the Year in the BBC Food and Farming Awards. Vicky was born into a farming family in Northumberland. Her brother took on the running of the family farm, so just over two years ago she moved to the nearby Crowhall Estate, where she now manages 120 cattle and 800 sheep on 900 acres. Many of the sheep are Blackfaces, which have been reared on the hills of northern Britain for centuries.

She hopes her award will inspire other young people to go into farming, and encourage owners to take on younger farmers, even though they have less experience. ‘Young farmers need to be given a chance,’ says Vicky. ‘The average farmer is male and in their late ffties, so it’s defnitely a man’s industry. Fortunately, I’ve never had a problem. My local farmers have accepted me from day one.’ She admits that farming has, however, had its challenges and dangers. ‘You’re working with big machinery so you have to be careful. Animals can be very unpredictable too,’ she says. Also unpredictable are the prices farmers get paid for their livestock at market, as well as the price of foodstuf such as straw, which has rocketed. ‘Consumers need to realise that they can support the country’s farmers by striving to buy more British produce,’ says Vicky. So what’s Vicky’s meal of choice? ‘It has to be an Aberdeen Angus steak, cooked rare and served with a creamy sauce Diane, chips and onion rings.’ ‘Tatie cake is cheap and easy, and traditionally a busy farmer’s favourite. This recipe is from my grandmother, Ida Robson. We often eat it cold in the hay fields or while we’re on the tractor. It’s good warm with a green salad, too. We also have it on Christmas night with some leftover turkey and chutney.’

SERVES 2 PREP 40 mins COOK 1 hr EASY ❄

100g lard or margarine

200g flour, plus a little for dusting 2-3 floury potatoes, depending on size, thinly sliced

1 large onion, thinly sliced

2 rashers bacon, or some small pieces cut from a joint

1 egg, beaten

1 Heat oven to 180C/160C fan/gas 4. Make the pastry by rubbing the lard or margarine into the four and mixing to a dough with a little water – it’ll take 2-3 tsp. Roll out half the pastry and use it to line a 22cm fan or tart tin. Layer the potatoes, onion, bacon and seasoning into the pastry case, then pour over the egg (saving a little to glaze the top).

2 Roll out the remaining pastry, cover the pie and trim the edges. Brush with the remaining beaten egg. Bake for about 45 mins to 1 hr, until the pastry is golden brown and a knife can be easily inserted into the tender potatoes.

PER SERVING 341 kcals • fat 20g • saturates 8g • carbs 32g • sugars 2g • fibre 2g • protein 7g • salt 1.2g