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Recipe for family meals :

Fiona Bird's Gooseberry Curd - Beechgrove Garden Recipe

This recipe for Gooseberry Curd comes from Fiona Bird of Stirrin'Stuff.

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.

Ingredients for Gooseberry Curd

1 1/2 lb (675g) Gooseberries
3 eggs lightly beaten
3 oz (85g) butter
8oz (225g) sugar

How to make Gooseberry Curd

  • Top and tail the gooseberries and cook in a small amount of water until soft.
  • Purée in a blender until smooth.
  • Push through a sieve to remove any skins and seeds.
  • Combine the purée, sugar, butter and beaten eggs in a heavy based saucepan or double boiler and stir over a gentle heat until the mixture thickens. If you have any egg threads in the curd, strain and discard them
  • Pour into warm, dry jars, seal and label.

Makes 1 1/2 - 2 lb (675g - 900g)

© Fiona Bird December 2001