recipe for Gooseberry
from Fiona Bird of Stirrin'Stuff.
is a campaign (based in Scotland but working across
the UK) to encourage children in the practical
skills of preparing food - aiming for enquiring
minds, active skills, discriminating tongues,
family bonding and healthy diets.
Fi Bird is a mother of six and a past Masterchef
finalist who has always had a passion for cooking.
She is self taught with an approach to food based
on knowledge of tight budgets and limited time.
When, time permits she will complete an MSc in
food policy. A member of the Guild of Food Writers,
Fi has written extensively - articles, recipes
and as a campaigner both for healthier diets and
for cookery teaching at Primary schools. Fi and
Dr Stephen Bird are the founders of Stirrin'Stuff
which works in partnerships, to educate children
about food. Stirrin'Stuff is committed to sustainable
development and ethical best practice. Fi develops
recipes for Tern television and writes for Country
Kitchen Magazine, Green Parent, Organiclife and
an occasional parenting column in the Scotsman.
Fi and her daughter, Lili Bird have a fortnightly
mother and daughter food column, in the Aberdeen
Press and Journal.
Dr Bird has recently completed a course in human
nutrition and Fi, a children's cookery book, to
be published by Barefoot Books in September 2008.
4 oz sugar
10 oz rhubarb
1 tbsp sugar (to sweeten)
1tbsp orange juice
4 passion fruit
to make Gooseberry
water and sugar and put in pan to make a sugar
syrup. When the sugar has dissolved put on a
rapid heat to reduce the amount. This should
take 5 minutes.
rhubarb into small pieces and put them in a
pan to stew with the orange juice and sugar.
When they are squashy put it in the magie mix
and wiz to make them a purée.
add the sugar syrup. Mix for 10 seconds.
the passion fruit in half and take all the fruit
out. Put it in a measuring jug or something
you can pour mixtures easily out of.
mixture into the jug with the passion fruit.
Put it somwhere cool to cool. (We usually put
it outside as its so cold in Scotland).
cool put into ice cream maker.When it is a sorbet
put in freezer. When you eat take it out to
defrost but make sure it does not go all runny.
Fiona Bird December 2001