My life on a plate - Bear Grylls
Bear Grylls shares the dishes of his childhood that remind him of family and friends and let's us in on his foolproof dinner party dessert.
Edward Michael Grylls, 41, known as Bear since childhood, is a British adventurer, TV presenter and writer. He grew up on the Isle of Wight and was the ultimate outdoorsy kid, loving to climb and sail. Highlights of his career include climbing Everest and trekking in Alaska with US President Obama. His current series is Channel 4’s The Island with Bear Grylls. He is married with three sons.
The recipe I grew up with...
'I used to go fishing with my dad a lot. With freshly caught trout, we’d put a knife straight down the spine, flip it over, go under the skin and then pan-fry it. Beautiful. Then we would get a load of tomatoes, blend them, add some olive oil and serve that over the fish. It was amazing.' 'My mum was wonderful, but she was a terrible cook. She made British food seem like post-World War II rations. It wasn’t quite as bad as Spam, but she would leave a pan of Brussels sprouts stewing for a whole afternoon.'
You can try Bear's childhood trout recipe for yourself here.
The recipe I would pass on...
'A killer chocolate mousse made from raw cacao, eggs, coconut oil and a little bit of maple syrup. It’s very simple, but so rich, dense and delicious. You can just have a little – and it’s full of good things.'
'When I make it, people say it’s unbelievable, then l tell them there’s no dairy or sugar, and they can’t believe it. It’s not complicated. I wish schools had taught me this.'
'One of my life’s journeys is to work out what healthy food is, and then how to make it taste good. I brought out a book with my team called Fuel for Life, which is all about how to make incredible comfort food healthy. It explains how to make pizzas, cheesecakes, crumbles and burgers without dairy, wheat or sugar, so that they still taste delicious.'
Check out this super easy mousse recipe here.
Let us know in the comments below which recipes bring back memories for you...
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