Acorss the country there is a growing trend. Growing your own vegetables and raising your own livestock is increasing in popularity for an organic take on your favourite pork, poultry and lamb meals.

At the forefront of this revolution in food have been celebrity chefs such as Jamie Oliver, Gordon Ramsay and, perhaps most notably, Hugh Fearnley Whittingstall. Thousands have been inspired to start rearing their own livestock themselves watching Hugh’s River Cottage series.

This is not, however, practical for everybody. Urban dwellers often struggle to find the space for a vegetable garden, let alone a small barnyard of animals!

Fantastic butchers, grocers and farmers markets sell wonderful quality produce the length and breadth of the country. Your favourite lamb, beef, poultry and pork recipes will immediately be tastier using meat of better quality.

It doesn;t have to cost the earth either. The cuts that you buy can be mixed up – more expensive cuts like pork fillet are delicious but so are cheaper but equally tasty cuts such as belly pork.

Good butchers have a wealth of expertise and product knowledge so can help you choose the perfect cut for the occasion.

Use good quality pork fillet to make the Cajun pork recipe below. It takes just half an hour to prepare and is delicious.

Preheating the oven to 180 degrees, season your pork fillet with 2 table spoons of Cajun spice. Put your seasoned pork in the oven and leave it to cook for 25 mins to half an hour.

In the meantime, peel approximately 900g (2lb) of sweet potato and boil until soft. Mash the sweet potato and add low fat fromage frais and spring onion before generously seasoning with black pepper.

In the last 15 minutes of cooking time place some pineapple rings drizzled in honey alongside the pork fillet in your oven.

In just half an hour from start to finish you have a beautifully spiced dish.