Gribbin & Bear

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Gribbin & Bear Kitchen Table Producer Preserving The Seasons. Cook. Forager. Gardener. Keeper of �. Lancashire Life Magazine Local Producer of the Year Finalist 2019.

13/11/2024

Gribbin & Bear Cookhouse getting the ingredients in …

RECIPE: Polish Sorrel Soup Fresh sorrel is hard to buy in the UK. You may find it growing wild. I grow it in my garden. ...
23/05/2023

RECIPE: Polish Sorrel Soup

Fresh sorrel is hard to buy in the UK. You may find it growing wild. I grow it in my garden. It’s easy to grow from seed and comes back year after year.
It has a distinctive taste. The nearest description I can give is sharp lemony herbiness. One of my favourite childhood soups.

Ingredients (Serves 2 -recipe easily doubles)

1 small to medium onion, chopped
1 medium carrot, chopped
1 stick celery, chopped
400g fresh sorrel leaves
500ml vegetable or chicken stock
Handful fresh parsley, chopped
Salt and pepper
Juice of half a lemon (ish you will need to taste)
To serve : 2 hard boiled eggs and a dollop of soured cream

METHOD:

Add a k**b of butter with a fluffy of oil to a large pan and under low heat soften the onion, carrot and celery(about 10 mins)
Add the roughly chopped sorrel leaves and cook with the lid on for about 5 minutes. It will wilt just like spinach.
Add the stock. Replace lid and simmer for 10 minutes. Add salt, pepper and an initial squeeze of lemon juice. Blend with a stick blender until smooth. Taste and keep adding squeezes of lemon juice and seasoning until it satisfies your tastebuds. ( I end up using a good half lemons worth of juice for this quantity).
Serve with a hard boiled egg and a dollop of soured cream.

Baked Oats Recipe A comforting breakfast dish that warns you up on those chilly mornings. This really gives me a nice fu...
16/11/2022

Baked Oats Recipe

A comforting breakfast dish that warns you up on those chilly mornings. This really gives me a nice full bellykins!

Quantities given are for 2 people. Easily doubled, trebled etc.

INGREDIENTS:
80g Oats
1 Banana, mashed with a fork
240ml Milk or plant based alternative
2 tbsp Honey or Maple Syrup
1 tsp Vanilla extract
1 good tsp Cinnamon
Handful of Fresh Fruit,eg Berries, chopped up apple or pear.

METHOD:
1. Pre heat oven to 180C
2. Mix together everything apart from the handful of fruit you’ve chosen to top the oats.
3. Pour into 2 individual baking dishes.
4. Top with your chosen fresh fruit.
5. Bake 25 minutes.
6. Serve with Greek natural yoghurt, Pumpkin seeds,Chia seeds or try some chopped nuts, a drizzle of extra honey or maple syrup.

24/07/2022

NO CHURN BLACKCURRANT ICE CREAM

Wow what a beauty this turned out to be. Easy no fuss way to make ice cream. This would work really well with raspberries.

INGREDIENTS
500g blackcurrants
Zest of 1 lemon
Juice of 1/2 lemon
4 tbsp water
1 X 324g can condensed milk
600ml double cream

METHOD
Put the fruit, lemon juice and zest with water in a pan. Bring to a simmer and simmer around 6 mins.
Make a purée by pushing the softened fruit through a sieve set over a bowl. Set aside to cool.
Put the condensed milk and double cream in a large bowl. Whisk until softly whipped.
Fold through the fruit purée.
Transfer to a freeze proof polythene box and freeze for 6 hours minimum.
Take out to soften about 30-40 mins before you want to serve.

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