recipe for Angie
Corbet's Overnight Croissants
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.
tbsp and 1 tsp dried active baking yeast
2 tbsp water
500ml warm milk
4 oz caster sugar
1 egg, beaten
2 lbs plain flour
4 oz melted butter or marge
melted butter for brushing
to make Overnight
the yeast in warm milk & water with a little
of the sugar. Add the rest of the sugar, egg,
salt and half the flour, beat until smooth.
in the butter & the rest of the flour -
the dough will be slightly sticky. Cover &
leave in a warm place for 1 - 1 1/2 hours until
the dough down and divide into four. Roll each
quarter into a 15cm circle, then cut into 6
triangular wedges. Roll up each wedge into a
croissant shape, and place, point side down,
5 cm apart on greased baking sheets.
each tray loosely and place in or near the top
shelf of your fridge overnight.
you get up, switch your oven on to Gas Mark
4 - 5 (190ºC to 200ºC). When heated,
bake croissants until golden, about 15 - 20
mins, then brush the tops immediately with melted
Fiona Bird December 2001