Berrylicious

Make the most of our berry season with these recipes from Fiona Bird of Stirrin' Stuff

In summer the market stalls are burgeoning with locally grown produce. It is so easy to grab the five (fruit and vegetables) - we are completely spoiled for choice.

Make the most of Scottish berries. The berry season has been extended by the use of poly tunnels so you can enjoy them earlier and later.  Choose red strawberries and buy or pick them in small quantities. Keep them in the fridge but eat them at room temperature (take them out of the fridge 30 minutes before you want to eat them). Wash them and dry them well, just before you cook or eat them. Try to use them within 24 hours.

Look out for the Ava strawberry. This new variety of strawberry is rather pretty, it has white petals (like blossom or confetti) attached to it but the best bit is that TASTE – yummy.

Organic raspberries are tricky to grow so be prepared to pay a little more if you want them organic.

If you can resist the temptation to eat the berries straight away, here are two simple recipes to make with your children.

Strawberry and Poppy seed Muffins

Makes 12
What to find:
150g strawberries
half an orange
300g self raising flour
100g  caster sugar
One tablespoon poppy seeds
1 Egg
175ml milk
125ml vegetable oil
Kitchen stuff
Muffin tray and cases
Chopping board
Cutlery knife (rounded edged)
Grater
Sieve
Large mixing bowl
Small bowl
Measuring jug
Wooden spoon
Desert spoon
Small whisk/fork
Bowl scrapper
Cooling rack

What to do:
1. Put the oven on 190˚C 170ºC (fan oven assisted) or Gas Mark 5
2. Put the muffin cases into the muffin tray.
3. Chop the strawberries into bite sized pieces using a table knife on a chopping board.
4. Carefully grate half of the rind from a well scrubbed orange.
5. Sieve the flour into a large mixing bowl and add the caster sugar and poppy seeds (all of the dry ingredients).
6. Break the egg into a small bowl.
7. Measure the oil and milk and stir them together with little stirs, in a large measuring jug (the liquids).
8. Add the egg to the milk and the oil and mix well with a small whisk or fork.
9. Add the strawberries to the dry ingredients.
10. Quickly add the liquid ingredients and stir until the mixture is ‘just’ mixed.
11. Use a desert spoon, to spoon the mixture into the cases and use a bowl scrapper to get the last of the mixture out of the bowl.
12. Put the tray into the oven. Bake for 20-25 minutes until golden.
13. Transfer the hot muffins from the tray to a cooling rack – they will go soggy if you leave them in the tray to cool.

Notes for Adventurous Cooks:
Try blackcurrants instead of strawberries

Raspberry Cranachan

Makes six small glasses (100ml)
What to find:
25g toasted pinhead oatmeal
450ml Greek yogurt
Two teaspoons heather honey (optional)
150g raspberries
Grated chocolate

Kitchen Stuff
Large mixing bowl
Wooden spoon
Desert spoon
Small spoon
What to do

1.    Put the yogurt into a large bowl and add some runny honey. Taste the yogurt first and only add honey if you need to.
2.    Stir in the cooled toasted oatmeal and mix well. Little stirs will keep it in the bwol.
3.    Put a desert spoonful of oatmeal and yogurt into each small glass.
4.    Put some raspberries on top.
5.    Top with a final desert spoonful of yogurt and oatmeal.
6.    Using a coffee spoon sprinkle a little grated chocolate on top of each raspberry cranachan.

Cooks Tips:
Use a large chunky piece of chocolate when grating, although you will only need a small amount. This ensures distance between knuckles and fingers and the grater.

To toast oatmeal:
Heat a large frying pan and add the oatmeal. Use a wooden spoon to carefully turn the oatmeal until it is golden. The pan will become very hot so you will need a grown-up to carefully supervise you. Store roasted oatmeal in a sealed jam-jar until use.

©Stirrinstuff
ALWAYS HAVE A GROWNUP IN THE KITCHEN WHEN YOU COOK

Fiona Bird is a mother of six and founder of Stirrin’ Stuff, which aims to teach basic coooking skills to children through workshops and demonstrations.  She has written for publications throughout the UK, including The Green Parent and Organic Life.  Based near the Angus town of Kirriemuir, Fi is also a former masterchef.

For more recipes and tips visit her website at www.stirringstuff.org