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Recipe for family meals :

Fiona Bird's Seville Orange Curd

This recipe for Seville Orange 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 Seville Orange Curd

Rind of one Jaffa orange
juice of 3 Seville oranges
75g butter
225g Granulated sugar
3 Eggs lightly beaten

How to make Seville Orange Curd

  • Finely grate the zest of the jaffa orange.
  • Squeeze the juice from the seville oranges.
  • Put the zest,juice,butter,sugar and eggs into a saucepan and heat gently -stirring until it is thick.
  • Pour through a funnel into sterilized jam jars and allow to cool.

This curd will keep for up to three weeks in a fridge.

© Fiona Bird December 2001