recipe for Broad
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.
(85g) broad beans, blanched and refreshed
2oz (55g) parmesan cheese
2 cloves garlic, crushed
2oz (55g) fresh basil
Approx. 4 - 5fl.oz (125 - 150 ml) virgin olive
to make Broad
all ingredients except the olive oil into a
blender and whizz.
the olive oil in a steady stream (as you would
when making mayonnaise) until you have a thick
and refrigerate. This will keep for 2 - 3 weeks
in the fridge.
Fiona Bird December 2001