South Charnwood High School Recipe Book

Tried and tested recipes for use at home and school

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The South Charnwood High School Recipe Book. In this recipe book, you will find lots of recipes that have all been tried and tested over a number of years. When you work in the Food Technology Department, you will have the chance to be able to try these recipes for yourself. You will learn the skills needed to progress to trying more difficult recipes each time you work in the department throughout your four years at South Charnwood. When you work in the Food Tech room, there are some things for you to remember:-

Always wash your hands! 

Long hair should be tied up.

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The special aprons must be worn (not your apron worn in other ADT areas).

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No nail varnish.

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Remove all jewellery.

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At the end of each lesson, your apron, tea towels and dishcloths should be placed in the laundry basket for washing.

You will be given a unit to work at with all the equipment you will need. This must be kept tidy and all the equipment replaced clean and dry, ready for the next class.

Remember!

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Knives are sharp and must be used carefully. Replace back in the knife rack when you have finished with them. (Be careful when you are washing them).

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Ovens and hobs are hot. Turn them off when you are not using them (at the switch on the wall), and remember the hob will take a little while to cool down.

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Do not put any plastic bags or bowls etc. on the hob!

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Remember to bring a suitable container to take your food home in. Look at the recipe. Some may require an ovenproof dish which needs to be brought from home.

Happy cooking!

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Equipment used in the food room

Wooden spoon

Potato masher

Cooling rack

Sieve

Pastry brush

Spatula

Palette knife

Mixing bowl

Vegetable peeler

Garlic press

Flour dredger

Can opener

Whisk

Measuring jug

Grater

Measuring spoons

Muffin tray

Fish slice

Rolling pin

Baking tray

Wok

Skewer

Frying pan

Weighing scales

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Chopping board

Saucepan

Contents Recipe

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Recipe

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All-in-one Method Cakes & Puddings Apple Bakewell. Apple Crumble. Apple Pies. Apple Turnover. Bakewell Tart. Bean Burger Biscuits, Plain & Cheese. Bread & Butter Pudding. Bread Dough, Savoury & Sweet. Brownies. Butter Biscuits. Cheese & Potato Pie. Cheese & Vegetable Flan. Chelsea Buns. Chicken Casserole. Chicken Delilah. Chicken Mornay. Chicken Tikka Masala. Chilli Con Carne. Chocolate Cake. Chocolate Chip Cookies. Chocolate Cookies. Chocolate Crunch Squares. Chocolate Éclairs. Cinnamon cookies. Coconut Barfi. Coleslaw. Cookie Bake. Cottage Pie. Creamy Chicken & Mushroom. Cremes au Chocolat. Crispy Fish Bake. Crunchy Oatmeal Cookies. Drop Scones. Dundee Cake (Christmas Cake). Eccles Cakes. Eves Pudding. Fish Goujons Fruit Crumble. Fruit Slice. Fruit Smoothies. Gingerbread Gingerbread Men Ginger Cookies Icings, Frostings & Fillings. Jam Buns. Jam Tarts. Lasagne. Lamb Korma Koftas

6 6 6 7 7 7 8 8 9 9 10 10 11 11 11 12 12 12 13 13 13 14 14 14 28 15 15 15 16 16 16 17 17 17 18 18 18 19 19 19 20 20 20 21 21 21 23 23 23 24

Lemon Cheesecake. Lemon Meringue Pie. Lemony Sponge Pudding. Macaroni Cheese. Melting Moments. Mince Pies. Mushroom Risotto. Oaty Biscuits. Orange & Carrot Muffins. Pancakes. Paprika Pork or Chicken. Pasta Salad. Pastry – Choux. Pastry – Flaky. Pastry – Pâte Sucrée. Pastry – Short Crust. Pavlova. Pizza. Pizza Toast Quiche Lorraine. Ratatouille Rice Salad –Brown & White. Sausage Rolls. Savoury Crumble Savoury Rice. Scones. Shortbread Biscuits. Soup – Spicy Tomato, Leek & Potato. Spaghetti Bolognaise. Spicy Biscuits. Spinach, Potato & Chickpea Curry Stewed Apples. Stir Fry Strawberry Muffins. Stuffed Peppers. Stuffed Tomatoes. Sweet & Sour Chicken. Swiss Roll. Toad In The Hole. Toffee Shortcake. Tuna & Broccoli Bake Upside Down Pudding. Vegetable & Pasta Bake. Vegetable Couscous Salad Vegetable Lasagne. Vegetable Quiche. Victoria Sponge Cake. Viennese Fingers. Yule Log.

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The Eatwell Plate

? What are these different sections on the balanced plate? ? What does the size of the sections mean? ? What foods does each section include? The Balance of Good Health is based on five food groups: 1. Fruit and vegetables: Frozen and tinned as well as fresh. Also fruit juice (but only as one portion a day). We should all aim to eat at least 5 portions every day. 2. Potatoes, bread and other cereals: These are starchy foods. We need to eat lots of foods from this group every day. 3. Milk and dairy foods: Such as yoghurt and cheese. We need to eat 2 or 3 foods from this group each day. 4. Meat, fish and alternatives: We need to eat foods from this group to stay healthy.

5. Foods containing fat and foods containing sugar: (Foods containing lots of salt could also be included here). We only need to eat small amounts from this group

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Recipes All-in-one method, cakes and puddings Ingredients: 150g Caster sugar 3 Eggs

150g Margarine 150g S R Flour

Method: 1. Preheat oven to 180ºC. 2. Break eggs one at a time and put in a mixing bowl. 3. Add the margarine, sugar and sieved flour. 4. Beat for 2 – 3 minutes to produce a soft dropping consistency. Uses:

Victoria sponge cake. 1. Grease and line two 16cm sandwich tins and divide the mixture between them. 2. Cook 20-25 mins until firm and golden. 3. Cool and sandwich together with 2 tbsps. jam.

Variations: Orange or lemon: Add the grated zest of your chosen fruit, (save zest to make the glace icing). Sandwich with butter icing:- (100g Sieved icing sugar + 50g margarine creamed together). Chocolate: Add 1 level tbsp. sieved cocoa to mixture, and sandwich with butter icing mixed with a little cocoa.

Apple Bakewell Ingredients: Short crust pastry case 50g Margarine 1 Egg

Apple (chopped and cooked) 50g Sugar 75g S R Flour

Method: 1. Put the cooked apple into the base of the pastry case. 2. Put the margarine, flour, egg and sugar into a mixing bowl and beat to a dropping consistency. 3. Spread this over the apple and bake 180°C for 25 mins, until firm and golden brown.

Apple Crumble Ingredients: 150g Plain flour 75g Margarine

125g Sugar 500g Apples

You will need an ovenproof dish to cook and take the crumble home in. 6

Method: 1. Using your fingertips, rub the margarine into the flour until the mixture looks like fine breadcrumbs. 2. Add 75 g sugar and stir it in well. 3. Peel and wash the apples. Cut them into quarters and slice each quarter into thin pieces. 4. Place half the apples into the ovenproof dish. 5. Sprinkle 50 g sugar over the apple. 6. Place the rest of the apple on top. 7. Cover the apple with the crumble mixture. 8. Bake in the middle of the oven for 35 minutes at 180˚C.

Apple Pies Ingredients: 200g Plain flour 50g Lard Stewed apples.

50g Margarine 4 tbsps. Water

Method: 1. Preheat oven to 200°C. Sieve the flour, rub in the fats until it looks like breadcrumbs. Slowly add water to give a firm dough. Roll out. 2. Cut out circles of pastry, and put in bun tins. 3. Cover pastry circles with apple, then cover apples with smaller circles of pastry. 4. Cook for 15 mins.

Apple Turnovers Ingredients: Flaky pastry 1-2 tbsps. Sugar 1-2 Bramley Apples 2-3 tbsps. Water (School will provide sugar and milk for top) Method: 1. Peel, quarter, core and then slice the apples. 2. Put in a pan with water and put lid on pan. 3. Put pan over a medium heat and simmer for 5-10 minutes until the apple is soft. Add sugar and stir. 4. Roll out pastry 0.5cm thick, cut into large rounds with a plain cutter. 5. Place a spoonful of filling on each round, dampen the edges of the pastry and draw them together to enclose the filling. 6. Turn smooth sides up and roll lightly to flatten. 7. Cut tops to show filling, brush with milk and sprinkle with caster sugar. 8. Bake for approx. 20 minutes

Bakewell Tart Ingredients: 1 flan ring lined with short crust pastry & some pastry strips. 1 tbsp. jam 50g Margarine 50g Caster sugar 1 Egg 50g S R Flour ½ tsp. Almond essence 7

Method: 1. Preheat oven to 190°C. Spread jam on the base of the pastry case. 2. Put margarine, egg, sugar, flour and almond essence into mixing bowl. 3. Beat mixture for 1 minute until smooth. 4. Spoon the mixture over the jam and spread out. 5. Cover with the pastry strips (see picture). 6. Bake for 20-25 mins.

Bean Burger Ingredients: 1 slice of bread 1 medium green chill 1 x 5ml spoon ground chilli powder

1/2 onion 1 x 400g can red kidney beans 1 x 5ml spoon dried mixed herbs

Method: 1. Preheat the grill. 2. Put the bread in the food processor and blitz until it resembles breadcrumbs. Pour these crumbs into the mixing bowl. 3. Cut away the top of the chilli and then de-seed. Peel the onion. Drain the red kidney beans. 4. Place the kidney beans, onion, chilli, chilli powder and dried herbs into the food processor. Blitz together to make a paste like mixture. 5. Place the bean mixture into the mixing bowl with the breadcrumbs. Mix everything together thoroughly using the spatula. 6. On a lightly floured chopping board, divide and shape the bean mixture into 8 small patties. 7. Grill the patties for 8 minutes, turning over after 4 minutes. Serve in a pitta with salad.

Cheese Biscuits Ingredients: 100g Plain flour 50g Hard cheese (grated) 1 Level teaspoon mustard

50g Margarine 3 Shakes of pepper 1 Small egg

Method: 1. Preheat oven to 200 ˚C. 2. Put the fat into the flour and rub it in until the mixture is like fine breadcrumbs. 3. Add the grated cheese and seasonings. 4. Stir with a knife. Gradually add the beaten egg until the mixture starts to bind together. 5. Turn the mixture out onto a floured board and knead lightly with your fingertips. 6. Roll out dough to a thickness of about 1 cm. Prick all over with a fork. 7. Cut out with a 5cm cutter and place the biscuits on a greased tray. 8. Bake on the middle shelf for 7 minutes until very pale golden brown. 9. Place on a wire tray to cool.

Plain Biscuits Ingredients: 100g Soft margarine 175g S R Flour

100g Caster sugar ½ tsp Baking powder

Suggested flavourings: Grated rind from a lemon or an orange. 8

Suggested toppings: 25g Sultanas, raisins, Smarties or chocolate buttons to place on top. Method: 1. Preheat oven to 180ºC and then grease a baking tray. 2. Cream margarine and sugar together until light and fluffy. 3. Sieve flour and baking powder into creamed mixture and add flavouring if using. 4. Mix to a firm dough with a wooden spoon. 5. Roll out to an even thickness and cut into 16 equal pieces. 6. Place on baking tray, allowing space for them to spread during cooking. 7. Press fruit or Smarties gently in the top of the cookies. 8. Bake for 10 - 15 minutes until golden. They will harden when cooled.

Bread and Butter Pudding Ingredients: 3 Slices bread, (white or brown) 50g Dried fruit 350ml Milk Nutmeg

25g Butter 1 Level tbsp Sugar 2 Eggs

You will need an ovenproof dish to cook and take this home in. Method: 1. Preheat oven to 180ºC. Grease an ovenproof dish with a little butter. 2. Use the rest of the butter to spread on the bread. (Cut crusts off if preferred). Cut bread into smaller pieces. 3. Put a layer of bread in the dish, sprinkle with fruit and sugar. Continue in layers, finishing with bread on the top. 4. Beat the eggs. Warm the milk but do not let it boil. Pour onto the eggs and mix. 5. Pour the mixture through a sieve onto the bread and sprinkle with ground nutmeg. 6. Leave to soak for 10 minutes if possible, but this is not essential. 7. Place the dish in a roasting tin with water coming halfway up the side, and bake for 8. 30-40 minutes until set and golden brown.

Basic Bread Dough Ingredients: 250g Strong plain or wholemeal flour ½ level tsp. salt 15g Fresh yeast or 2tsp dried yeast

15g Margarine ¼ level tsp. sugar 125ml Warm water

Method: 1. Sieve flour and salt into a mixing bowl and rub in margarine. 2. Add the yeast and sugar and stir. 3. Measure 125ml warm water in a measuring jug. Add gradually to the dry mixture. 4. Mix well with a wooden spoon then knead for 5 mins. 5. Shape into a loaf or pizza (see below), then place on a baking tray and leave to rise for approx. 20 mins. 6. Garnish with poppy seeds or sesame seeds and bake in a hot oven 220ºC for 10 mins.

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For Bread Rolls Follow the above recipe to no 4: 5. Divide into 6 rolls, place on baking tray. 6. Allow to rise until double their size for about 30 mins. 7. Bake for approx. 10 minutes until golden brown.

Sweet Bread Dough Ingredients: 200g Strong flour 1 tbsp. Sugar 25g Margarine 75ml Warm water (approx.)

1 ½ tsps. Dried yeast ½ tsp. Salt 1 Beaten egg

Method: 1. Sieve the flour, yeast, salt and sugar into a mixing bowl. 2. Rub in the margarine, and then add the egg. 3. Add enough warm water to give a slightly sticky dough. Knead the dough for 3 mins.

Brownies Ingredients: 100g Butter 175g Caster sugar 75g Brown sugar 1 tbsp Golden syrup 125g Chocolate (plain or milk) 2 Eggs 1 tsp Vanilla extract /essence 100g Plain flour ½ tsp Baking powder 2 tbsp Cocoa powder Method: 1. Heat oven to (180˚C fan) 160° C. Grease and line a 20cm cake tin. 2. Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free. 3. Remove the pan from the heat. 4. Break the eggs into a bowl and whisk with the fork until light and frothy. 5. Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly. 6. Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins. 7. Remove and allow to cool for 20-30 mins before cutting into wedges and serving.

Butter Biscuits Ingredients: 100g Butter or margarine 1 Egg Finely grated rind from 1 lemon

100g Caster sugar 225g Plain flour

Method: 1. Preheat the oven to 180ºC. 2. Cream the butter and sugar together until light and fluffy. 3. Beat in the egg gradually. 4. Stir in the sieved flour and lemon rind to form a stiff dough. 10

5. Knead the dough lightly and roll out to 5mm thick. Cut into shapes using a cookie cutter, and place on lightly greased baking trays. Bake until a light golden colour. 6. When cooked, place biscuits on a wire rack to cool.

Cheese and Potato Pie Ingredients: 650g Potatoes 1 Teaspoon salt 100g Cheddar cheese 1 – 2 Tablespoons milk 1 Tomato or a sprig of parsley. You will need an ovenproof dish to cook and take the pie home in. Method: 1. Wash the potatoes and peel thinly. 2. Cut into small pieces and put in a pan. 3. Cover with water and add 1 teaspoon of salt, bring to the boil then boil for 20 mins. 4. Grate the cheese. 5. Drain and mash the potatoes, then add the margarine, milk and ¾ of the cheese. Mix well. 6. Place the potato mixture in the dish and sprinkle with the rest of the cheese. 7. Brown under the grill or cook in the oven until golden brown. 8. Garnish with parsley or tomato.

Cheese and Vegetable Flan Ingredients: Short crust Pastry 100g Plain flour 25g Margarine 25g Lard or white vegetable fat 200g Mixed vegetables Salt and pepper

Flan Filling 2 Eggs 15g Plain flour 15g Margarine 125ml Milk

Method: 1. Turn the oven on 200ºC. Grease an 18cm flan tin and baking sheet, (or use a sandwich cake tin). 2. Make the pastry and line the flan ring. Bake it “blind”. 3. Cook the vegetables as directed on the packet or the tin. Grate the cheese and beat the eggs. 4. Make the sauce; put the milk, flour and margarine into a pan and bring to the boil, stirring all the time. Add the salt, pepper and grated cheese. Remove from the heat. 5. Add the eggs and vegetables and mix carefully. 6. Pour into the flan case. Turn the oven down to 180ºC and bake for about 30 minutes until the filling is firm and golden brown.

Chelsea buns Ingredients: Sweet bread dough as before 25g Margarine

2 tbsp. currants or chocolate chips 1 tbsp. Sugar

Method: 1. Roll dough into oblong 20cm x 15cm. 2. Spread with margarine and cover with the currents / chocolate chips and sugar. 3. Roll up and seal. Cut into 8 circles. Place in greased baking tray, cut side up. 11

4. Leave to rise for 20 mins. Glaze. Bake 200ºC for 15-20 mins.

Chicken Casserole Ingredients: 2 Chicken or turkey breasts 2 tbsps. Oil 100g Mushrooms 25g Margarine 1 Chicken stock cube Sprigs of parsley to garnish

2 Rashers bacon 1 Small onion 25g Plain flour 250ml Milk Salt & pepper

Method: 1. Preheat the oven to 160ºC. Wash and chop the mushrooms. Peel and chop the onion. 2. Chop the bacon into 2cm sized pieces 3. Put the oil in a pan and fry the chicken for about 5 mins each side. 4. Put into casserole dish. 5. Gently fry the bacon, onion and mushrooms for 5 mins, and add to the chicken. 6. Put margarine, flour and milk in a pan. Crumble in the stock cube and add the salt and pepper. 7. Whisk over a gentle heat until the sauce boils and thickens. 8. Pour the sauce over the chicken mix in the casserole. 9. Put on the lid, or cover with foil. 10. Cook for 45 mins until the chicken is thoroughly cooked. 11. When cooked, garnish with the parsley.

Chicken Delilah Ingredients: 2 Chicken breast 1 Crushed clove of garlic 3 tbsp. soy sauce ½ tsp. Ground coriander 1 tbsp. Apricot jam

1 Finely chopped onion 3 tbsp. Lemon juice 1 tbsp. Salad oil 1 tbsp. Brown sugar 3-4 Drops Tabasco or chilli sauce

Method: 1. Preheat the oven to 180ºC. Slash the chicken and put into an ovenproof dish. 2. Mix all the other ingredients together until smooth. 3. Leave to stand for 2 hours. 4. Cook for 45 mins, until well cooked.

Chicken Mornay Ingredients: 2–4 Chicken pieces 25g Plain flour 75g Cheese Pinch of mustard

100g Butter 200ml Milk 1 Packet crisps Salt & pepper

Method: 1. Preheat oven to 180ºC. Put the chicken pieces in foil and dot with the butter. 2. Put the chicken on a baking tray and roast for 1 hour. 3. When cooked, drain them onto kitchen paper. 12

4. 5. 6. 7.

Grate the cheese. Put 25 g butter, the flour and milk into a pan and season with salt and pepper. Whisk these ingredients over a low heat until it thickens. Add the cheese. Pour over the cooked chicken and sprinkle with crushed crisps.

Chicken Tikka Masala Ingredients: 2 tbsp. oil 250g Chicken (or turkey) breast 1 tsp. Tandoori paste (optional) Small carton single cream or yoghurt

2 Onions 2 tsp. Tikka paste 150 ml Water

Method: 1. Heat the oil in a large pan. Peel, chop and fry the onions. 2. Cut the chicken into small cubes, add to the pan and fry for 5 minutes, stirring until it is all white in colour. 3. Stir in the pastes and fry for 2 minutes. Add the water, bring to the boil and simmer with the lid on for 10-15 minutes. Turn off the heat and *stir in the cream. 4. Serve on a bed of rice. Sprinkle with fresh coriander if you have some. *Cream is traditionally added, but you can make a low fat version by using water then stirring in a carton of yoghurt or fromage frais in at the end of cooking.

Chilli Con Carne Ingredients: 2 tbsp. oil 2 Cloves of garlic 250g Mince (any kind) 330ml Water 1 Rounded tbsp tomato puree/ ketchup

2 Onions 100g Bacon (optional) 1 Can kidney beans 1/2 -1 tsp Chilli powder Salt and pepper

Method: 1. Peel and chop the onions. Fry in the oil until brown. Peel and chop the garlic and add to the onions. 2. Chop the bacon and add to the pan. Add the mince and fry until brown. 3. Add the water, tomato puree and chilli powder. Drain the beans and add to the pan. 4. Bring to the boil, then simmer gently for 15 – 20 minutes. 5. Check the flavour, adding salt and pepper to taste. Serve with rice or baked or boiled potatoes.

Chocolate Cake Ingredients: 125g Butter 2 Eggs 1 tsp. Vanilla flavouring 300g S R Flour

75g Caster sugar 1 tbsp. Golden syrup 250ml Milk 2 tbsp. cocoa

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Method: 1. Preheat oven to 180ºC and grease a 20cm round tin. 2. Line the base of the tin with greased paper. 3. Beat butter, sugar and eggs until smooth and creamy. 4. Stir in golden syrup and the vanilla flavouring. 5. Mix in the milk, then sieve in the flour and cocoa. Mix well. 6. Spread evenly in the tin and bake for 45 – 55 minutes. 7. Leave in tin for 10 minutes then take out to cool completely before icing with chocolate icing.

Chocolate Chip Cookies Ingredients: 50g Margarine ½ Beaten egg 25g Choc chips

50g Sugar ½ tsp Vanilla essence 100g S R Flour

Method: 1. Preheat oven to 180ºC, and grease a baking tray. 2. Cream the margarine and sugar until light and fluffy. 3. Gradually add the beaten egg, and beat in the vanilla essence. 4. Add chocolate chips and flour to give a firm dough. 5. Roll into 18 small balls and flatten. Place on baking tray and bake for 15 minutes 6. until firm and golden. 7. Place cookies on a cooling rack.

Chocolate Cookies (Makes 16 Biscuits) Ingredients: 112g Margarine 112g Plain flour

56g Caster sugar 14g Cocoa powder

For the coating: 28g Chocolate chips or 28g Desiccated coconut 28g Porridge oats or 28g Demerara sugar Method: 1. Cream together margarine and sugar until light and fluffy. 2. Stir sieved flour and cocoa into the creamed mixture, then knead into a smooth dough. 3. Form into a 20cm roll and place in a polythene bag in the fridge for 20 minutes. 4. Slice roll equally into 16 slices and shape each piece into a small ball. 5. Keep cookies plain or roll into different coatings. 6. Flatten slightly with a flat bladed knife, and place on a greased baking tray. 7. Press choc chips into uncoated cookies, mark coated cookies with a fork. 8. Bake in a preheated oven:- 170ºC for 10–15 mins. When cooked leave for a few minutes on the baking tray then transfer to a cooling rack.

Chocolate Crunch Squares Ingredients: 200g Margarine 75g Desiccated coconut 1 tbsp Cocoa 150g S R Flour

125g Sugar 75g Crushed cornflakes or other cereal 50g Chopped cherries or dried fruit 100g Chocolate or chocolate buttons for decoration 14

Method: 1. Preheat oven to 180ºC. Grease and line a swiss roll with baking parchment. 2. Melt the margarine over a low heat. 3. Stir in the rest of the ingredients apart from the chocolate for decoration. 4. Press the mixture in the tin and smooth with a knife. 5. Bake for 20 mins until firm. 6. When almost cold, cut into squares and cover with the melted chocolate or place the chocolate buttons on top.

Cinnamon Cookies Ingredients: 125g Soft margarine ½ tsp Vanilla essence 1 tsp Ground cinnamon

60g Caster sugar 175g Plain flour Icing sugar to decorate

Method: Preheat oven to 180ºC. Grease a baking sheet. Beat together the margarine, sugar and vanilla essence. Stir in the flour and the cinnamon to make a soft dough. Form mixture into 2.5cm balls and place on baking sheet, leaving space between each one. Bake for 15 minutes. Remove from the oven, and leave on the baking sheet for a few minutes. Transfer on to a cooling rack to cool. Sprinkle the cookies with sieved icing sugar.

Coconut Barfi Ingredients: 1 Large can of evaporated milk 75g Desiccated coconut 100g Granulated sugar. Method: 1. Grease and line a baking tin with baking parchment. Put the milk and sugar into a saucepan and heat gently. Stir gently to help the sugar dissolve. 2. Bring to the boil and simmer until the milk has reduced by half. 3. Stir in the coconut and continue stirring until the mixture forms a sticky lump in the pan. 4. Remove from the heat and spread on the tray. Allow to set and cut into squares.

Coleslaw Ingredients: ¼ white cabbage 1 Medium carrot 2 x 15ml spoons of low fat mayonnaise 1 Eating apple Method: 1. Shred the cabbage into thin strips 2. Top and tail the carrot, then peel and grate. 3. Core and grate the apple 4. Place the cabbage, grated carrot and apple in the mixing bowl and add the low fat mayonnaise. 5. Mix all the ingredients together 15

Cookie Bake Ingredients: 125g Margarine 75g Plain flour 40g Porridge oats

50g Light muscovado sugar 1 tsp Baking powder 50g Cornflakes or 25g glace cherries or 25g Raisins

Method: 1. Preheat oven to 180ºC, and then grease two baking trays. 2. Cream the sugar and margarine until light and fluffy. 3. Sieve the flour with the baking powder and fold into the creamed mixture. 4. Carefully stir in the oats and cornflakes until the mixture is well combined. 5. Form into 20 small pieces and flatten slightly, then space them out on the baking trays, (allowing space for the cookies to spread). 6. Bake for 12–15 mins. Allow the cookies to cool for a few minutes on the tray before transferring onto a cooling rack.

Cottage Pie Ingredients: 500g Minced meat (beef, lamb, pork etc). ½ Teaspoon salt 650g Potatoes 1–2 Tablespoons milk Few shakes of pepper 1 Stock cube (beef, chicken etc) 25g Margarine Sprig of parsley 1 Onion 1 tbsp. oil for frying You will need to bring an ovenproof dish to cook and take this home in Method: 1. Wash potatoes and peel thinly. Cut into pieces and put in pan. 2. Cover with water and add ½ teaspoon salt. Bring to the boil then simmer for 20 minutes. 3. Peel and chop the onion. Fry in the oil until soft. Add the minced meat and fry until brown. 4. Add the crumbled stock cube and pepper to the meat mixture. Stir well. 5. Remove from the heat and place the meat mixture in your dish. 6. Drain and mash the potatoes, then add the margarine and milk. Mix well. 7. Place the potato mixture on top of the meat. 8. Cook in oven 180 ˚C for 20 minutes. 9. Garnish with parsley.

Creamy Chicken and Mushroom Ingredients: 250g Chicken or turkey breast 100g Mushrooms 250ml Milk 1 tablespoon plain flour Salt and pepper

2 tbsp. oil 1 Onion ½ Chicken stock cube 2-3 tbsp. cream (any kind)

Method: 1. Heat the oil in a large pan. Peel and chop the onion and fry gently without letting it brown. 2. Cut the chicken into small pieces and add to the pan. Fry for 5 minutes until the colour changes. 3. Cut the mushrooms into quarters, add to the pan and fry for a couple of minutes. Stir in the flour. 16

4. Take the pan off the heat and slowly add the milk, a little at a time, stirring all the time. Stir in the stock cube. 5. Return to the heat and simmer gently, stirring occasionally, for 10 minutes. 6. Taste, adding salt and pepper if needed. Stir in the cream 7. Serve on a bed of rice or pasta, cooking 75 g per person.

Cremes Au Chocolat Ingredients 3 Eggs 75g Unsalted butter Zest of 1 orange

100g Plain chocolate 75g Caster sugar 150g Double cream

Method: 1. Melt chocolate in a bowl over a pan of hot water. 2. Separate eggs and put whites into a clean dry bowl. 3. Beat the yolks into chocolate then add the butter, sugar and zest. Beat well. 4. Whisk the egg whites until they stand in peaks and fold this into the chocolate mixture. 5. Pour into serving dishes and chill. Decorate with whipped cream.

Crispy Fish Bake Ingredients: 1 Tin Mackerel or tuna fish 50g Bread 1 Tin Condensed mushroom or chicken soup 50g Cheese 1 Packet plain crisps Lemon & parsley to garnish You will need an ovenproof dish to cook and take this home in. Method: 1. Turn the oven on 190ºC 2. Remove any skin or bone from the fish. Place the fish in a greased 500ml ovenproof dish. 3. Pour the soup over the fish. 4. Make the bread into crumbs, using the blender or grater. Grate the cheese. Crush the crisps in the packet. 5. Mix the bread, cheese and crisps together and place over the soup. 6. Bake in the middle of the oven for about 30 minutes until hot and lightly browned. 7. Garnish with parsley and lemon twists. Serve with freshly cooked vegetables.

Crunchy Oatmeal Cookies Ingredients: 90g Margarine 1 Egg yolk ½ tsp Bicarbonate of soda

60g Caster sugar 90g Plain flour 40g Rolled oats

Method: 1. Preheat oven to 190ºC. Grease a baking tray. 2. Cream together the margarine and sugar until light and fluffy. 3. Stir in the egg yolk. 4. Add the sieved flour and bicarbonate of soda and stir well. 5. Add the rolled oats and stir to blend. 17

6. Place spoonfuls of the mixture onto the baking tray and flatten slightly with the back of a spoon. 7. Bake for 10-12 minutes until golden. Transfer to a wire rack to cool.

Drop Scones Ingredients: 75g S R Flour 25g Sugar ¼ tsp Bicarbonate of soda 75ml Milk

Pinch salt 1 Egg ½ tsp Cream of tartar A little oil for frying

Method: 1. Sieve the flour, raising agents and sugar together. 2. Add beaten egg and a little milk. 3. Continue adding the milk to obtain a thick batter. Beat well. 4. Drop spoonfuls onto a hot, greased griddle or frying pan. 5. When set and brown on the underside, turn with a palette knife and cook the other side. (About 2 mins each side)

Mini Dundee Cake (May be used as a small Christmas cake) Ingredients: 50g Margarine/butter 50g Brown sugar 1 Egg 50g Plain flour 25g SR Flour 50g Mixed dried fruit 6 Chopped cherries 1 tsp Chopped nuts ¼ tsp mixed spice (optional) 6 almonds for decoration if not icing the top You will need a tin from a Heinz sponge pudding or similar to bake it in. Method: 1. Grease and double line the tin. 2. Cream the margarine and sugar until light and fluffy. 3. Beat the egg, and add gradually to the mixture. 4. Sieve and fold in the flour and the spice (if used), then mix in the fruit. 5. Place into the lined tin. 6. Bake at 150ºC until risen and firm. 7. When cold, decorate with the almonds, or marzipan and icing.

Eccles Cakes Ingredients: Flaky pastry 25g butter or margarine 50g currants 15g brown sugar 15g mixed peel (School will provide sugar and milk for top) Method: 1. Heat oven to 230˚C. 2. Melt butter in a saucepan; add the fruit, sugar and peel. Mix together. 3. Allow to cool. 4. Roll out pastry 0.5cm thick, cut into large rounds with a plain cutter. 18

5. Place a spoonful of filling on each round, dampen the edges of the pastry and draw them together to enclose the filling. 6. Turn smooth sides up and roll lightly to flatten. 7. Cut tops to show filling, brush with milk and sprinkle with caster sugar. 8. Bake for approx. 20 minutes

Eves Pudding Ingredients: 100g Soft margarine 2 Eggs Stewed apples

100g Caster sugar 100g Plain flour

Method: 1. Preheat oven to 180°C and put all ingredients EXCEPT the apples in a mixing bowl. Beat until soft. 2. Put the apple on base of ovenproof dish, and cover with the topping. Cook for 30–35 mins.

Fish Goujons Ingredients: 225g coley fillets, skinned ½ lemon 1 egg

45g corn flakes 1 x 5ml spoon mixed herbs 2 x 15ml spoons plain flour

Method: 1. Preheat the oven to 180oC. 2. Grease or line a baking tray. 3. Cut the coley into little finger-sized pieces. Cover and put in the fridge. 4. Zest the lemon. 5. Place the corn flakes, lemon zest and herbs into the small plastic bag. Press everything together to crush the flakes into crumbs. Pour onto a plate. 6. Beat the egg in a shallow bowl. Spread the flour on a plate. 7. Toss each piece of fish in the flour. Then dunk in the egg and roll in the crumbs. Sit on a baking sheet and continue with remaining fish. 8. Cook the coley goujons for 15 minutes, until golden and cooked through.

Fruit Crumble Ingredients: 2 Cooking apples or 200-300g other fruit FOR THE CRUMBLE MIX 150g Plain flour 75g Sugar

50-75g Sugar 75g Margarine 25g Coconut or oats

You will need an ovenproof dish to cook and take this home in Method: 1. Preheat oven to 200ºC. Peel, core and slice apple. Put in pan with 3 tbsps. water and put the lid on. 2. Stew over a low heat for 5 mins. Don‟t burn! 3. Remove from heat and add 75 g sugar. Put apple mixture in an ovenproof dish. 4. Sieve the flour in the mixing bowl and add sugar and margarine. 19

5. Rub in until it resembles breadcrumbs. 6. Place this over the apple and rough up crumble topping with a fork. 7. Bake for 15-20 mins until golden brown.

Fruit Slice Ingredients: Filling: 200g Fruit Juice & zest 1 Lemon 150ml Water

Topping: 200g Plain flour 100g Margarine 100g Sugar 50g Oats

Method: 1. Preheat oven to 180ºC. Grease and line a swiss roll tin with baking parchment. 2. Put fruit, lemon and water in a pan and simmer until soft. Cool slightly. 3. Rub in flour, sugar and margarine until like breadcrumbs. Add the oats. 4. Press half the rubbed in mixture into the tin, flatten well. 5. Cover with the fruit mix. 6. Press the rest of the rubbed in mixture over and flatten well. Sprinkle with a little sugar. 7. Bake for 15 – 20 mins.

Fruit smoothies Ingredients: 125ml of Fresh fruit juice 1 Banana (optional) 125ml of Natural yoghurt 2 or 3 Types of soft fruit and or vegetables Honey (optional) You will need to bring a suitable container to take this home in. Method: 1. Roughly chop the banana. Put in the liquidiser/blender. 2. Wash the fruit and cut the fruit on a chopping board. 3. Measure out the fruit juice and then add it to the blender. 4. Add 125ml of yoghurt, the soft fruit or vegetables. 5. Whizz for one minute in the blender until smooth and frothy 6. Check the taste, add 5ml of honey if required. 7. Mix again, then dispense into a measuring jug. 8. Wash out the blender ready for the next person. 9. Pour into your container. Label it and place in the fridge.

Gingerbread Ingredients: 2 Rounded tsp Ground ginger 1 Level tsp Mixed spice 1 Level tsp bicarbonate of soda 150g Plain flour 100g Black treacle/Golden syrup

1 Egg 25g Butter 3 tbsp Water / milk 25g Sugar (any kind)

Method: 1. Warm the treacle in the tin with the lid off. 20

2. 3. 4. 5.

Preheat oven 180ºC, then line a 16 x 28cm tin with greaseproof paper. Sieve the flour, ginger, spice and bicarbonate of soda into a bowl. Add the sugar. Carefully pour the warmed treacle into the scales then pour it into the flour. Melt the butter in a pan then add the flour. Add the egg and water and beat until smooth. Pour into the tin. 6. Bake for about 20 mins until firm. Cool on a wire rack then cut into squares.

Gingerbread Men Ingredients: 100g Butter or margarine 100g Soft dark brown sugar 2 tsp Ground ginger

2 tbsp Golden syrup 200g Plain flour Currants/ raisins to decorate

Method: 1. Preheat oven to 190ºC, and grease baking tray. 2. Cream the butter and sugar until light and fluffy. 3. Beat in the syrup then stir in the flour and ginger. 4. Lightly knead then roll out to 5mm thick. 5. Bake for 10 minutes until firm and golden. 6. Cool on a cooling rack.

Ginger Cookies Ingredients: 60g Soft brown sugar 90g Wholemeal plain flour 1 tsp. Ground ginger

60g Soft margarine 1 tbsp. Cocoa A little milk

Method: 1. Preheat the oven to 190ºC and grease a baking tray. 2. Cream together the sugar and margarine until soft and light. 3. In a separate bowl, sift together the flour, cocoa and ginger. Gradually add this to the other mixture. Add a little milk if necessary to bind the mixture. 4. Knead lightly on a floured surface until smooth, roll out to about 5mm thick. 5. Cut out shapes using floured cookie cutters and place on the baking tray. 6. Bake for 10-15 mins. 7. Leave them to cool, and then transfer them onto a cooling rack.

Icings, Frostings and Fillings Sugar Frosting Ingredients: Cherries, chocolate curls, or any other decorations 75ml Cold water 200g Granulated sugar 1 Egg white Method: 1. Dissolve the sugar in the water, stirring continuously, then allow to boil until the mixture forms a soft ball when a little is poured in cold water. 21

2. Cool the mixture a little. 3. Whisk the egg white until it stands in peaks. 4. Pour the sugar syrup onto the egg white and continue to whisk until the mixture becomes thick and coats the back of the spoon. 5. Quickly sandwich the cake, and decorate the top.

Marshmallow Frosting (Can be used to sandwich the cake and put on top). Ingredients: 50g Marshmallows 1 Egg white

1 tbsp. Milk 1 Level tbsp. sugar

Method: 1. Melt the marshmallow slowly in the milk and allow to cool. 2. Whisk the egg white until stiff, and gradually whisk in the sugar until it makes stiff peaks. 3. Fold the egg mixture into the cooled marshmallow mixture. 4. Leave it to set a little then use to sandwich and decorate the cake.

Butter Icing Ingredients: 100g Sieved icing sugar ½ tsp vanilla essence (optional)

50g Soft margarine

Method: Beat all together until a soft, smooth consistency is reached.

Cream Cheese Filling Ingredients: 75g Cream cheese

50g Lemon curd

Method: Blend the ingredients together.

Glace Icing Ingredients: 100g Icing sugar

Approx. 1 tbsp. cold water

Method: Mix together to give a thick, smooth icing that will coat the back of a spoon.

Orange and Lemon Frosting Ingredients: 150g Caster sugar 2 tbsp. frozen orange juice Zest of a small orange

1 Egg white ½ tbsp. Lemon juice

Method: 1. Put all the ingredients in a double pan or a bowl set over hot water. 22

2. Whisk with an electric mixer until the mixture holds stiff peaks. 3. Remove from the heat and continue beating until the mixture is thick enough to spread.

Jam Buns Ingredients: 100g S R Flour 50g Sugar 1 Tbsp Jam or lemon curd

50g Margarine 1 Egg - beaten

Method: 1. Preheat oven to 200ºC, and grease a baking tray. 2. Sieve flour, and add margarine and sugar. 3. Rub in until the mixture resembles fine breadcrumbs. 4. Gradually add the beaten egg until the mixture is a firm ball. 5. Divide into 6 or 8 even pieces and put on the baking tray. 6. Make a hollow in each one and fill with jam. 7. Bake for 10 – 15 minutes until golden brown and place on a cooling wire.

Jam Tarts Ingredients: Quantity of short crust pastry

Jam

Method: 1. Roll out the pastry until as thick as a £1 coin. 2. Cut out circles using a large round pastry cutter, and place in bun tins. 3. Add ½ tsp. jam in each pastry case. 4. Heat oven to 200ºC. Bake for 10 mins until golden. Place on wire rack to cool.

Lasagne Ingredients: 250g Mince (any type) 1 Can tomatoes 1 Heaped tsp. tomato puree or ketchup 175g Lasagne sheets Pinch of herbs 1 Onion 100g Mushroom (optional)

For the Sauce 375ml Milk 25g Margarine or butter 100g Cheese ½ Level tsp. mustard 2 Tablespoons flour 1 stock cube

You will need to bring an ovenproof dish to cook and take this home in. Method: 1. Chop the onion and fry until soft, then brown the mince in the oil. Add the tomatoes, mushrooms, tomato puree, herbs and crumbled stock cube and stir. Simmer gently for 15 minutes. 2. Put the milk, flour, margarine and mustard in a pan. Bring to the boil, whisking all the time until thickened. Stir in most of the cheese, saving a little for the top. Check the seasoning. 3. Put layers of cheese sauce, lasagne and meat into a shallow ovenproof dish, finishing with a layer of cheese sauce. Sprinkle with the remaining cheese. 4. Bake in the oven 180ºC for about 30 minutes until golden brown. 23

Lamb Korma Koftas Ingredients: 1 clove 1 black peppercorn 1 x 10ml spoon oil 1/2 small cauliflower 1/2 x 5 ml spoon ground cumin 4 x 15ml spoons plain yogurt 1 x 15ml spoon coriander

1 clove of garlic 1 cardamom pod 200g lamb leg steaks 1/2 green chilli 1/2 x 5ml spoon turmeric 1/2 x 5ml spoon chilli powder pinch black pepper

Method: 1. Prepare the garlic, chilli and cauliflower. Peel and crush the garlic, de seed and slice the chilli, break the cauliflower into florets. 2. On a clean chopping board, using a clean knife, cut the lamb into cubes. 3. Fry the clove peppercorn and cardamom in the oil until they sizzle. 4. Stir in the garlic and chilli. 5. Add the lamb and cauliflower, cover and slowly cook for about 10 minutes. 6. Mix the turmeric, chilli powder, pepper and cumin into the yoghurt in a small bowl. 7. Increase the heat and stir in the yoghurt mix to the frying pan. Cook for a further 10 minutes. 8. Chop the coriander and stir into the korma.

Lemon Cheese Cake Ingredients: 150g Digestive biscuits 1 Lemon 75g Margarine / Butter 50g Caster sugar 225g Cream cheese / low fat curd cheese 125ml Fresh double or whipping cream You will need a shallow dish (20cms diameter), to take this home in. Method: 1. Put the biscuits into a polythene bag, and crush them with a rolling pin, or you can use a blender to make them into crumbs. 2. Melt the butter in a pan and stir in the biscuit crumbs. Use this to line the base of a shallow dish or flan case, about 20cm in diameter. Put in a cold place. 3. Wash the lemon. Grate the skin finely and squeeze out the juice. 4. Whip the cream until thick. Beat the cheese to soften it. Stir the cream into the cheese. Fold in the sugar, lemon rind and lemon juice. 5. Spread the mixture over the crumbs and chill before serving.

Lemon Meringue Pie Ingredients: 1 16cm Flan ring lined with short crust pastry 1 Lemon 150ml Water 2 large Eggs (separated)

25g Cornflour 75g Sugar

Method: 1. Preheat oven to 200°C and bake flan case “blind” until crisp and golden. 2. To make the filling, put the cornflour in a pan with the water, zest and juice of the lemon. 3. Blend together and stir over a medium heat until thickened. 24

4. Remove from the heat and stir in 25g sugar and the egg yolks. 5. Put the filling in the cooked flan case. 6. To make the meringue, whisk the egg whites in a clean dry bowl until it stands in peaks, then beat in the sugar until white and glossy. 7. Spoon onto the filling and “peak”. 8. Reduce oven temperature to 150°C and brown the meringue for 10–15 mins.

Lemony Sponge Pudding Ingredients: 50g Margarine Grated zest and juice of 2 lemons 300ml Milk

125g Caster sugar 2 Eggs (Separated) 50g S R Flour

Method: 1. Preheat oven to 180ºC. Grease a 2 Pint ovenproof pie dish. 2. Put the sugar, margarine and grated lemon zest in a mixing bowl. Cream until pale and fluffy. 3. Separate eggs and put the whites into a clean dry bowl. 4. Beat the yolks into the creamed mixture. Stir in the sieved flour and half the milk. 5. Squeeze in the lemon juice and add the rest of the milk. 6. Whisk the egg whites until they hold their shape. Fold them into the lemon mixture. 7. Pour into the ovenproof dish and place in a roasting tin half full of water. 8. Bake for 1 hour in the centre of the oven until golden brown and firm to the touch.

Macaroni Cheese Ingredients: 100g macaroni 1 tomato, sliced 25g plain flour Black pepper

100g Cheddar cheese, grated 25g soft margarine 250ml semi-skimmed milk

Method: 1. Bring a saucepan of water to the boil then add the macaroni. Cook for 10-12 minutes until al dente. 2. While the pasta is cooking make the sauce: place the butter or margarine, flour and milk into a small saucepan, bring the sauce to a simmer, whisking all the time until it has thickened. Stir in 75g of the grated cheese. 3. Preheat the grill. Drain the boiling hot water away from the macaroni into a colander in the sink. 4. Stir the drained macaroni into the cheese sauce and add a few twists of black pepper. 5. Pour the macaroni into an oven proof dish and arrange the tomato slices over the top. 6. Place under a hot grill until the cheese is bubbling and golden brown.

Melting Moments Ingredients: 200g S R Flour 100g Margarine 1 Egg 100g Rolled oats

50g Coconut 100g Sugar ½ tsp Vanilla essence 4 Quartered glace cherries

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Method: 1. Heat the oven to 180ºC 2. Grease a baking tray. 3. Sieve the flour into a large mixing bowl, add the coconut and sugar then stir well. 4. Add the margarine, and rub in until the mixture resembles fine breadcrumbs. 5. Beat the egg in a small bowl and add the vanilla essence. Add the egg to the mixture and stir well. 6. Place the rolled oats on a plate, and taking a teaspoon of the mixture, roll in the oats and place on the baking tray. Repeat until all the mixture is used up. 7. Make a well in the top of each cake and place a cherry quarter. Bake for 15-20 minutes until golden.

Mince Pies Ingredients: 200g plain flour Approx. 40ml cold water to mix Pinch of salt Icing sugar for decoration

50g margarine Half a jar of mincemeat 50g white fat/lard

Method: 1. Put the oven on at 200º C 2. Sieve the flour into a mixing bowl 3. Add the margarine and fat cut into small pieces 4. Rub into the flour using the fingertips only 5. STOP rubbing when the mixture looks like breadcrumbs 6. Add the water slowly, using a knife to mix with 7. Collect the pastry into a ball and let it rest. 8. Roll out the pastry using a little flour to stop it sticking to the table. TURN the pastry after each roll. 9. Cut out an equal number of larger bottoms and smaller tops. 10. Put the bottoms into a mince pie tin and half fill each one with mincemeat. 11. Wet the edges of the tops, and put carefully onto each pie. Seal each one by pressing down the edges. 12. Cook in the oven for 10-15 minutes. Remove from tins and sprinkle with sugar.

Mushroom Risotto Ingredients: 1 Onion 150g Mushrooms 2 Cloves of garlic 1 x 5ml Spoon of olive oil 250g Risotto rice

1 x 5ml Spoon of vegetable stock powder 1.5 ltrs of boiling water 1 x 5ml Spoon of grated parmesan cheese 1 x 10ml Spoon of chopped thyme

Method: 1. Peel and chop the onion. Slice the mushrooms. Peel and crush the garlic. 2. Fry the onion and garlic in the oil until soft. 3. Add the mushrooms and fry for 2 minutes. 4. Stir in the rice. 5. Mix the stock powder with the water. 6. Add a little of the stock to the rice and keep stirring until the stock is absorbed. 26

7. Continue to add the stock until the rice has cooked. This will take 20-25 minutes. The rice should be soft but still contain a nutty bite. 8. Stir the parmesan and the thyme into the rice.

Oaty Biscuits Ingredients: 50g Lard 75g Sugar (granulated or demerara) 100g S R flour 200g Oats

50g Margarine 1 tsp Golden syrup ½ tsp Baking powder 3 tbsp Hot water

Method: 1. Preheat oven to 190ºC, and grease a baking tray. 2. Cream the fats and the sugar. 3. Add the syrup and water and beat in. 4. Add the flour, baking powder and oats. 5. Roll into small balls (teaspoon size). 6. Place on baking tray, not too close together, and slightly press down. 7. Bake for 10–15 mins.

Orange and Carrot Muffins Ingredients: 275 g Plain flour 110g Butter, (melted) 1 Level tbsp. Baking powder 1 tsp. vanilla essence 75 g Caster sugar 75 g Grated carrots ½ tsp. Salt Rind of 2 large oranges 2 Medium eggs 225ml Milk Method 1. Pre heat oven to 200ºC and place 12 muffin cases in a bun tin. 2. Sieve flour, baking powder and salt together in a large bowl. 3. In a separate bowl, mix together sugar, eggs, milk, butter and vanilla essence. 4. Fold the flour mixture into the egg mixture, add the carrot and orange and mix gently to a lumpy batter. 5. Divide the mixture between the muffin cases and bake at the top of the oven for 25-30 mins until well risen and golden.

Pancakes Ingredients: 100g Plain flour 1 Egg Oil for frying

Pinch salt 250ml Milk

Method: 1. Sieve flour and salt, add whole egg and about 1 Tbsp Milk. 2. Beat well and gradually add the rest of the milk to give a pouring batter. 3. Heat frying pan with a little fat. 4. Pour a small amount of batter to cover the base. Fry until brown, toss, and fry the other side. 5. Continue until all the batter has been used. 27

Paprika Pork or Chicken Ingredients: 250g Pork fillet or 2 chicken breasts 25g Butter ½ tbsp. Paprika 1 Chicken stock cube 1 tsp. Tomato puree 1 Level tbsp. Cornflour

1 tbsp. Oil 1 Small onion ½ tbsp. Flour 250ml Water 100g Mushrooms 1 Small carton double cream

Method: 1. Chop pork / chicken into 2 cm cubes. 2. Chop onion, and wash and slice the mushrooms. 3. Put oil in the pan, and heat for about 1 minute. Gently fry the meat for 10 mins. 4. Drain on kitchen roll. 5. Add mushrooms and onions to the pan and fry for 5 minutes. 6. Stir in the flour, paprika, tomato puree, stock cube and water. Add a little salt and pepper. 7. Add the meat, and simmer for approx. 25 mins. Thicken with a little cornflour. 8. Remove from the heat and stir in the cream.

Pasta Salad Ingredients: 250g Pasta (shells, spirals etc) 1 Red or green pepper Dressing: ¼ Pint of oil 1 tbsp. Tomato puree ½ tsp. Salt

50g Mushrooms 200g Tin of tuna 1 tbsp. Vinegar 1 tbsp. Mixed herbs

Method: 1. Put some water in a pan and bring to the boil. 2. Add the pasta, when the water returns to the boil turn it down to simmer until the pasta is cooked. (see the cooking time on the packet) 3. When cooked drain and rinse in cold water. 4. Thinly slice the mushrooms, de-seed and chop the pepper. 5. Place the oil, vinegar, tomato puree, herbs and salt into a jam jar. Shake until thoroughly mixed. 6. Mix together the mushrooms, pepper, tuna and pasta in a large dish. Pour on the dressing and stir thoroughly. 7. Store in a fridge until needed.

Pastry - Choux/Chocolate Éclairs Ingredients: 50g Margarine 75g Plain flour 1 bar (250g) chocolate

150ml Water 2 Eggs

Method: 1. Preheat oven to 210°C. Grease baking tray. 2. Sieve flour onto a tin plate. Beat eggs in a small bowl. 3. Measure water in jug and put into a small pan with the margarine. Bring to the boil. 28

4. 5. 6. 7. 8. 9.

Pour in the flour and beat over the heat until mixture goes in a ball. Remove from heat and cool slightly. Gradually beat in eggs with a wooden spoon. Run water over a greased tray and drain. Spoon or pipe choux pastry onto the tray. Bake for 20 mins until golden and well risen. When cool, split and fill with cream. Cover with the chocolate sauce. (To make the sauce, put all ingredients in a pan, dissolve and simmer until thick).

Pastry – Flaky (makes 10 small sausage rolls or 6 Eccles cakes or 6 Apple turnovers) Ingredients 110g (4 oz) butter pinch of salt

175g (6 oz) plain flour 2 tablespoons of water

Method: 1. Remove a pack of butter from the fridge, weigh out 110g (4 oz.), then wrap it in a piece of foil and put it in the freezer for 30-45 minutes. 2. When you are ready to make the pastry, sift the flour and salt into a large, roomy bowl. 3. Take the butter out of the freezer, fold back the foil and hold it in the foil, which will protect it from your warm hands. Dip the butter in the flour to make it easier to grate. Using the coarse side grate the butter into the flour. What you will end up with is a large pile of grated butter sitting in the middle of the flour. 4. Take a palette knife and start to distribute the gratings into the flour – don't use your hands yet, just keep trying to coat all the pieces of fat with flour. 5. Sprinkle 2 tablespoons of cold water all over, continue to use the palette knife to bring the whole thing together, and finish off using your hands. If you need a bit more moisture, that's fine – just remember that the dough should come together in such a way that it leaves the bowl fairly clean, with no bits of loose butter or flour anywhere. 6. Now pop it into a polythene bag and chill for 30 minutes before using.

Pastry – Pâte Sucrée (Sufficient pastry to line a 25cm flan/pie dish) Ingredients: 200g Plain flour 90g softened butter 60g caster sugar 3 egg yolks – for a less rich pastry use 1 egg yolk. Method: 1. Sift the flour on to a work surface, make a well in the middle and add the butter, sugar and egg yolks. 2. With your fingertips blend together the butter, sugar and egg yolks. 3. Using your fingertips, gradually work the sifted flour into the blended butter mixture until the mixture resembles coarse crumbs. If the mixture seems a little too sticky work in a little more flour. 4. With your fingers or a pastry scraper gather the dough into a ball then knead briefly until it is smooth and pliable. 5. Shape the dough into a ball again, wrap and chill for 30mins or until it feels just firm

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Pastry - Short Crust Ingredients: 100g Plain flour 25g Lard 2 tbsp. Cold water

25g Hard margarine Pinch of salt

Method: 1. Sieve the flour and salt. 2. Add the margarine and lard and rub in using your fingertips until it resembles breadcrumbs. 3. Gradually add the water until you have a FIRM dough. 4. Use for the recipe you have chosen.

Pavlova Ingredients: 4 Egg whites 200g Caster sugar 1 tsp vinegar or lemon juice Carton of whipped cream

50g Granulated sugar 1 tbsp Cornflour Fruit (eg: strawberries)

Method: 1. Preheat oven to 150ºC. 2. Beat the egg whites until soft peaks form. Gradually add the caster sugar until it is dissolved. 3. Fold the combined granulated sugar and cornflour into the egg mixture. 4. Gently stir in the lemon juice. 5. Line a tray with baking parchment and mark out a 20cm circle. Heap the meringue mixture onto the circle. 6. Bake for 40 mins. 7. When the meringue has cooled, top with whipped cream, and fresh fruit.

Pizza Ingredients: 250g Strong bread flour ½ tsp. Salt 1 Packet of yeast Toppings – Choose your own!

1 tbsp. Oil ½ tsp. Sugar 125ml Warm water

Method: 1. Turn the oven on to 200ºC 2. Sieve flour, salt, sugar and yeast into a mixing bowl. 3. Add the oil, and gradually add the warm water, mixing well with a wooden spoon. 4. Knead the mixture for 5 minutes. 5. Place the dough on a baking tray and leave on top of the oven for 20 minutes for the mixture to rise. 6. Roll out to the shape you want and add your toppings. 7. Bake in the oven for 10 minutes.

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Pizza Toast Ingredients: ½ yellow pepper 1 spring onion 1 mushroom 30g hard cheese, e.g. Cheddar, Edam, Gruyere 2 x 15ml spoons tomato pizza sauce ½ x 5ml spoon mixed herbs 2 slices bread (or a bagel or a piece of French stick sliced in half) Method: 1. Preheat the grill. 2. Slice the pepper, spring onion and mushroom. 3. Grate the cheese. 4. Place the bread under the grill and toast the „underneath‟ side. 5. Remove the bread from the grill and place on the chopping board uncooked side up. 6. Spread the tomato sauce over the bread using the back of a spoon. 7. Arrange the pepper mushroom and onion over the slices. Sprinkle the cheese on top. 8. Place under the grill until the cheese bubbles.

Quiche Lorraine Ingredients: Quantity of short crust pastry 1 tbsp. chopped onion 2 Eggs

75g Grated cheese 1 Rasher bacon (chopped) 150ml Milk

Method: 1. Preheat oven to 200°C, then line a flan ring with the short crust pastry. 2. Beat the eggs and milk together. 3. Lightly fry the bacon for 2 mins. 4. Put the onion, bacon and cheese into the flan case, and cover with the egg & milk mixture. 5. Bake for 20-25 mins.

Ratatouille Ingredients: 1 onion 1 small aubergine 1 courgette 1 x 10ml spoon oil

1 clove garlic 1 green pepper 2 cans chopped tomatoes (800g) 1 handful fresh basil

Method: 1. Prepare the vegetables: peel and chop the onion, peel and crush the garlic, dice the aubergine, deseed and chop the pepper, slice the courgette. 2. Fry the onion and garlic in the oil for 5 minutes. 3. Add the aubergine and fry for a further 5 minutes. 4. Add the pepper, courgette and tomatoes. 5. Stir in the torn basil leaves. 6. Bring to the boil and then simmer gently with the lid on for 20-30 minutes.

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Brown Rice Salad Ingredients: 200g Cold cooked rice 1 tbsp. fresh chopped parsley 1 tbsp. Salad oil, polyunsaturated or olive

1 x 200g Tin sweet corn (drained) 1 tsp. Cider vinegar Salt and pepper

Method: Place all the ingredients in a large bowl and toss well together. Serves 4.

White Rice Salad Ingredients: 200g Cold cooked rice 1 tbsp. (25g) Raisins Salt & freshly ground pepper 2 tbsp. lemon juice or cider vinegar

1 ½ tbsp. (50g) Peanuts 1 Red eating apple (50g) peeled cored & chopped. ½ (50g) Green pepper, seeded and finely chopped 2 tbsp. Salad oil, polyunsaturated or olive

Method: Place all the ingredients in a large bowl and toss well together. Serves 4.

Sausage Rolls Ingredients: Flaky pastry Beaten egg or milk to glaze

225g (8oz) of sausage meat

Method: 1. Heat the oven to 230˚C. Have ready a greased baking tray. 2. Divide the pastry in two and roll each half into a long strip approx. 7.5cm wide. 3. Roll the sausage meat with floured hands into two sausages as long as the pastry strips. Place on edge of pastry strips. 4. Roll up pastry to enclose the meat, dampen the edge and seal well. 5. Cut into lengths, place on the baking tray and brush with egg or milk. 6. Make 3 cuts on the top of each roll. 7. Bake for approx. 20 minutes.

Savoury Crumble Ingredients: 40g butter or margarine 50g cheese grated 2 x 5ml mixed herbs 1 red pepper 1 can chopped tomatoes (400g)

150g wholemeal flour 50g oats 2 leeks (small) 4 mushrooms

Method: 1. Preheat the oven to 200˚C. 2. Rub the butter or margarine into the flour until it resembles breadcrumbs. 3. Stir the cheese, oats and 1 x 5ml of mixed herbs in a bowl. 4. Slice the leeks and red pepper, quarter the mushrooms. 5. Arrange the vegetables in a baking dish. 6. Pour over the canned tomatoes and 1 x 5ml of mixed herbs. 32

7. Sprinkle the crumble topping over the vegetables. 8. Bake in the oven for 25-30 minutes, until golden.

Savoury Rice Ingredients: 1 Onion ½ Red pepper 10ml Spoon of oil 1 Vegetable stock cube 50g Peas

3 Mushrooms 1 Tomato 150g Long grain rice 550ml Boiling water 10ml Spoon curry powder

Method: 1. Peel & chop the onion. Slice the mushrooms, chop the tomato and de-seed and dice 2. the red pepper. 3. Fry the onion in the oil until soft. 4. Add the mushrooms and red pepper and cook for a further 2 minutes. 5. Stir in the rice. 6. Mix the stock cube with the water and then add to the rice with the peas and curry powder. 7. Simmer for 15 minutes until the rice is tender. 8. Serve the rice in a bowl and sprinkle the chopped tomato on top.

Scones Ingredients: 200g S R Flour 25g Caster sugar (sweet scones)

50g Margarine 140ml milk

Variations: Fruit scones - add 50g sultanas, raisins, currants or cherries Chocolate scones – add 50g chocolate chips. Cheese scones – omit the sugar and add 100g grated cheese, 1 level tsp. dry mustard and a pinch of cayenne pepper. Method: 1. Preheat the oven to 220ºC then grease a baking tray. 2. Sieve the flour and sugar (optional) into a mixing bowl. 3. Cut the margarine up and rub into the flour until it resembles fine breadcrumbs. 4. Add any additional ingredients (e.g. dried fruit or grated cheese). 5. Add the milk and mix together with a palette knife to form a soft dough. 6. Turn out onto a floured surface, lightly flour the dough, and press out using the palms of the hands to a thickness of 2cm. 7. Use a cutter to cut the dough. Lightly knead the trimmings together, flatten and cut into shapes as before. Brush the tops with milk or beaten egg, (optional). 8. Place on the baking tray and bake for 12 – 15 mins.

Shortbread Biscuits Ingredients: 100g Butter or margarine 150g Plain flour

50g Sugar 12g Caster sugar (for decoration)

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Method: 1. Preheat the oven to 190ºC. Sprinkle flour over a baking sheet. 2. Rub the fat into the flour with the fingertips until the mixture resembles breadcrumbs. 3. Add the sugar and stir in well. 4. Using one hand, knead the mixture until it becomes like soft pastry. 5. Roll out the mixture until it is 1cm thick. 6. Using a cookie cutter of your choice, stamp out as many biscuits as possible. Place on the baking sheet. Any mixture left over can be kneaded together and rolled out to make more biscuits. 7. Prick each biscuit 2 or 3 times with a fork. This adds decoration and also keeps the 8. biscuits flat during cooking. 9. Bake them in the centre of the oven until they are golden brown (about 20 mins). 10. When cooked, sprinkle the biscuits with caster sugar and lift them carefully on to a wire 11. rack to cool.

Spicy Tomato Soup Ingredients: 1 Onion 500ml Water 1 Carrot 1 Stock cube 1 Potato ½ x 5ml spoon dried chilli flakes 1 x 400g tin Chopped tomatoes 1 x 15ml spoon tomato puree You will need a flask or screw top container to take the soup home in. Method: 1. Peel and slice the onion. „Top and tail‟, peel and slice the carrot. 2. Peel and cut the potato into 8. 3. Put all the ingredients into a saucepan. 4. Stir everything together. Bring to the boil, and then simmer for 20 minutes. 5. Pour the mixture into the liquidiser, and blend until smooth. 6. When using the liquidiser (blender), take extra care, and hold the lid on using a tea towel. 7. Pour into your container.

Leek and Potato Soup Ingredients: 2 Large leeks Vegetable stock cube

4 medium potatoes Black pepper

You will need a flask or screw top container to take the soup home in. Method: 1. Wash and peel the leeks and potatoes. 2. Chop them into small chunks. 3. Crumble the stock cube into 850ml water. 4. Place the vegetables in a saucepan and add the stock. 5. Heat until the stock is boiling. 6. Turn down the heat, and simmer gently for 30 minutes. 7. Add some black pepper. 8. Pour into your container.

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Spaghetti Bolognaise Ingredients: 200g Spaghetti 250g Minced beef or veg. Mince 1 Green pepper (optional) 1 Rounded tbsp Flour 100ml Water Salt and pepper

1 Onion 100g Mushrooms 2 tbsp Oil 1 Large can tomatoes 1 Stock cube

Method: 1. Peel and chop the onion and pepper. Wash and slice the mushrooms. 2. Heat the oil in a large pan. Fry the onions, pepper and mushrooms for 5 minutes. 3. Add the mince and fry, stirring gently until it is brown. 4. Stir in the flour, tomatoes and stock cube. Add the water if it seems necessary, then add salt and pepper. 5. Bring to the boil then simmer gently with the lid on for 30 minutes. 6. Boil a large pan of water, then add the spaghetti, and when the water returns to the boil, cook for 10 minutes. Drain in a colander and put in a hot dish. 7. Pour the sauce on top of the spaghetti and serve.

Spicy Biscuits Ingredients: 275g S R Flour 100g Soft brown sugar 1 Small egg

1 Dessertspoon Cinnamon 75g Butter or margarine 50g Golden syrup

Method: 1. Preheat the oven to 170ºC. 2. Sieve the flour and cinnamon into a mixing bowl then stir in the sugar. 3. Cut up the butter and rub into the mixture until it resembles breadcrumbs. 4. Beat the egg with a fork then add the golden syrup to it, mixing until smooth. 5. Make a hollow in the flour mixture and pour in the egg mixture. 6. Mix together until you have a big ball of dough. Place the dough in a plastic bag and keep in the fridge for 30 minutes. 7. Roll out, cut with cookie cutters and bake until a light golden colour. 8. When cooked, place on a wire rack to cool.

Spinach, Potato & Chickpea Curry Ingredients: 1 onion 1 large potato 2 x 15ml spoons curry paste 1 can chopped tomatoes (400g) 3 handfuls of fresh spinach

1 clove garlic 1 x 5ml spoon oil 300ml water 1 can chickpeas (410g), drained

Method: 1. Prepare the onion, garlic and potatoes. Slice the onion, peel and crush the garlic, peel and cut the potatoes into 1cm cubes. 2. Fry the garlic and onion for 2 minutes in the oil. 3. Stir in the curry paste, potatoes and water. 35

4. Add the tomatoes and chickpeas and allow to simmer for 20 minutes, until the potato is tender. 5. Stir in the fresh spinach and cook for a further 2 minutes.

Stewed Apples Ingredients: 1 – 2 Apples (Usually Bramleys) 1 – 2 tbsp. Sugar

2–3 tbsp. water

Method 1. Peel, quarter and core apples, then slice. 2. Put in a pan with water and put lid on pan. 3. Put pan over a medium heat and simmer for 5–10 mins until the apple is soft. 4. Add sugar. Apple is now ready for use.

Stir Fry Ingredients: 100g noodles 1 clove garlic, peeled and crushed 1cm fresh ginger sliced 1/2 yellow pepper sliced 1 x 10ml spoon oil

1 x chicken breast (or 3-4 thighs) ½ red chilli, deseed and slice ½ red onion sliced 3 mushrooms sliced 1 pak choi shreded 1 x 10ml spoon soy sauce (reduced salt)

Method: 1. Cook the noodles in boiling water. Check the packet for details. 2. While the noodles are cooking, remove any skin from the chicken and cut into strips. Place in the fridge covered until needed. 3. Heat the oil in the wok or frying pan. Add the onion garlic, chilli and ginger. Allow to cook for 1 minute. 4. Add the chicken and stir-fry for 3-4 minutes. Check that the chicken is cooked. 5. Add the remaining vegetables and soy sauce, cook for a further 2 minutes. 6. Drain the boiling hot water away from the noodles into a colander in the sink. 7. Stir in the cooked noodles and cook for 2 minutes until hot.

Strawberry Muffins Ingredients 150g S R Flour 50g Caster sugar 4 tbsp. Milk 150g Strawberry or other flavoured jam Little extra sugar for decoration 9 Muffin cases

50g Soft margarine 2 Eggs ½ tsp. Vanilla essence

Method: 1. Preheat the oven to 200ºC. 2. Sieve the flour in a mixing bowl and mix in the margarine with a fork. 3. Stir in the sugar, eggs, milk and essence to give a smooth consistency. 4. Gently stir in the jam to give a marbled effect then spoon into the muffin cases. Sprinkle with the sugar and bake for 20-25 minutes until well risen and brown. 5. Stand for a few minutes then put on a cooling wire. 36

Stuffed Peppers Ingredients: 4 Peppers, red or green (choose ones that will stand up in the dish). 100g Rice, white or brown 1 Large onion 100g Mushrooms 1 Tbsp oil Pinch of dried thyme Salt & pepper Method: 1. Wash the rice in a sieve under the cold tap, then tip into a pan of boiling water and simmer (11 minutes for white rice, and 35 minutes for brown rice). Drain in the sieve when cooked. 2. Wash and dry the peppers. Cut a lid off the stalk end and de-seed the pepper. 3. Lightly oil a deep ovenproof dish. 4. Peel and chop the onion, fry in the oil in a pan for 5 – 10 minutes until brown. Wipe and slice the mushrooms, then add them to the onion, frying for a further 5 minutes. 5. Add the thyme and a little salt and pepper. Add this mixture to the cooked rice. 6. Fill the peppers with the stuffing mixture. Place them in the dish and brush with a little oil to prevent the skin from shrinking. Cover with a lid or foil and bake for 30 mins 180ºC.

Stuffed Tomatoes Ingredients: 4 Firm tomatoes 50g Cheese Lettuce for serving

2 Slices of bread Salt & pepper

Method: 1. Wash and dry the tomatoes. Slice the top off to make a lid, (not the stalk end). 2. Use a grater or blender to make breadcrumbs. Grate the cheese. 3. Using a teaspoon, remove the inside of the tomatoes and mix this with the cheese and breadcrumbs. Add a little salt & pepper. Spoon this mixture back into the tomatoes and put the lids on. 4. Wash the lettuce and gently shake dry. Serve the tomatoes on the lettuce.

Sweet and Sour Chicken Ingredients: 2 tbsp. of oil 250g Chicken (or turkey) breast 2 Level tbsp. sugar 1 Level tbsp. cornflour 1 Level tbsp. tomato puree (or ketchup)

2 Onions 1 Can pineapple pieces 2 Tablespoons soy sauce Salt and pepper

Method: 1. Heat the oil in a large pan or wok. Peel, chop and fry the onions. 2. Cut the chicken into small pieces, add to the pan and fry over a fairly high heat for 5 minutes, stirring occasionally. 3. Drain the juice from the pineapple into a measuring jug, add enough water to make it 250ml. Add the pineapple to the chicken. 4. Add all the other ingredients to the jug and mix until smooth. Pour into the pan and bring to the boil, stirring until the sauce thickens. 5. Simmer for 10 minutes with the lid on, stirring occasionally. 6. Serve on a bed of rice (cook 75 g per person). 37

Swiss Roll Ingredients: 3 Eggs 75g Sugar 75g S R Flour Method: 1. Grease and line a Swiss roll tin. 2. Put the eggs and sugar in a bowl, and whisk until pale and creamy and thick enough to leave a trail on the surface. 3. Sift half the flour over the mixture and fold in very lightly with a metal spoon. Sift and fold in the remaining flour, then lightly stir in 1 tablespoon of hot water. 4. Pour the mixture into a prepared tin and tilt back and forth to spread the mixture evenly. 5. Bake until golden brown and firm to the touch at 210ºC for 7 minutes. 6. While cake is baking, sprinkle a tray sized piece of greaseproof paper with 2 tsps. caster sugar and soften 2 tablespoons of jam. 7. When cooked, turn the cake out onto the sugared paper, spread with the jam and roll up quickly, (otherwise the cake will crack!) Variations: For a chocolate Swiss roll, use the same amount of sugar and eggs, but change the flour to 50g and add 15g cocoa powder. Use chocolate butter icing to fill. (125 g sieved icing sugar, 25 g cocoa powder and 75 g margarine)

Toad In The Hole Ingredients: 100g Plain flour 200g Thin sausages 1 Egg 250ml Milk Pinch of salt Oil for frying You will need an ovenproof dish to cook and take this home in. Method: 1. Sieve flour and salt, add whole egg and about 1 tbsp milk. 2. Beat well gradually adding the rest of the milk to give a pouring batter. 3. Lightly fry the sausages and save the fat. Place the fat in an ovenproof dish, and put in the oven 220°C for a few minutes, until the fat is smoking hot. 4. Add the batter and then the sausages. 5. Bake for 10 mins at 220°C then reduce to 200°C for 20–30 mins, until brown.

Toffee Shortcake Ingredients: Shortcake: 150g Plain flour 50g Sugar 100g Margarine 1 tbsp Golden syrup

Toffee: 100g Margarine 100g Sugar ½ Tin condensed milk or small tin evaporated milk Topping: 200g Cooking chocolate

Method: 1. To make the shortcake, preheat oven to 180ºC and line a swiss roll tin. 2. Rub in all ingredients until the mixture resembles breadcrumbs. 38

3. Press into the tin, and bake for about 20 mins until golden. 4. To make the toffee, put all the ingredients in a pan and over a LOW heat, slowly bring to the boil for about 15 minutes until a deep gold and will set into a soft ball. 5. When the shortcake is cooked, cover with the toffee. 6. Melt the chocolate in a double pan and cover the toffee. When set, cut into squares

Tuna & Broccoli Bake Ingredients: 100g rigatoni 100g broccoli cut into small pieces 25g soft margarine 25g plain flour 1 x 5ml spoon dried oregano Black pepper

40g cheese grated 100g canned tuna (in water) drained 250ml semi-skimmed milk 50g sweetcorn (canned or frozen)

Method: 1. Bring a saucepan of water to the boil, then add the pasta. Simmer for about 10-12 minutes until al dente. 2. While the pasta is cooking make the sauce: place the butter or margarine, flour and milk into a small saucepan, bring the sauce to a simmer, whisking all the time until it has thickened. Reduce the heat, stir in the oregano and simmer for 2 minutes. 3. During the last 2 minutes of the pasta boiling add the sweetcorn and broccoli to the saucepan. 4. Preheat the grill. Drain the boiling hot water away from the pasta and vegetables into a colander in the sink. 5. Pour the drained pasta and vegetables into the sauce. 6. Stir in the canned tuna, sprinkle the cheese over the top and add a few twists of black pepper. 7. Place under a hot grill until the cheese is bubbling and golden brown.

Upside Down Pudding Ingredients: Traditional recipe Healthier recipe 100g SR Flour 100g SR Wholemeal flour 100g Margarine 100g Soft margarine 100g Caster sugar 100g Soft brown sugar 2 Eggs 1 Egg + 2 tablespoons semi-skimmed milk 1 Tin pineapple rings Two Tablespoons of brown sugar Any hard fruit in pure juice (e.g. pineapple, pear, cherries peaches or oranges) You will need an ovenproof plate and a container to take the pudding home in. Method: 1. Grease a sandwich tin. 2. Sieve flour into a bowl, add sugar, margarine and egg. Beat well for 2 minutes 3. Sprinkle brown sugar over the greased tin base and arrange the drained fruit over it. 4. Put the all-in-one sponge mixture on top of the fruit. 5. Bake for 20-30 minutes at 180˚ C. 6. Allow to cool. Turn upside down on to a plate.

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Vegetable and Pasta Bake Ingredients: 250g Mixed vegetables (choose at least 3 from cauliflower, carrots, peas, celery, beans, sweetcorn & onion) 150g Pasta shapes 1 level tbsp. Cornflower 1 Vegetable stock cube 50g Cheese 100ml Milk You will need to bring an ovenproof dish to cook and take this home in Method: 1. Preheat oven to 200ºC 2. Prepare the vegetables, and cut into bite sized pieces. Cook in boiling water until tender, then drain the water into a measuring jug. 3. Cook the pasta in boiling water following the instructions on the packet, then drain. 4. Grate the cheese. 5. Dissolve the stock cube in the measuring jug, adding enough water to make 250ml. Pour into the empty pan. 6. Mix the cornflour and milk together until smooth, add to the stock in the pan and bring to the boil, stirring all the time. Add half the cheese, then stir in the pasta and vegetables. 7. Put into an ovenproof dish and sprinkle with the rest of the cheese. Bake for about 20 minutes.

Vegetable Couscous Salad Ingredients: 175ml water, boiling 100g couscous 1 spring onion ½ yellow pepper 1 small bunch parsley

1 vegetable stock cube 1 medium tomato ½ cucumber 4 dried apricots 2 x 15ml spoons low fat dressing

Method: 1. Make up the stock by dissolving the stock cube in the boiling water. 2. Pour the stock over the couscous in a large bowl. 3. Stir with a fork and leave to stand for 5 minutes. 4. Chop the tomato and cucumber into small chunks. 5. Slice the pepper into small strips. 6. Slice the dried apricots and parsley into small pieces. 7. Fluff up the couscous with a fork and then add all the vegetables and snip the spring onions into the bowl using the scissors. 8. Stir everything together. 9. Add the dressing.

Vegetable Lasagne Ingredients: 1 400g Can chopped tomatoes 1 x 15ml spoons tomato puree 6 Lasagne sheets 1 x 10ml spoon of oil 2 Sticks of celery

1 Onion 1 Garlic clove 1 x 5ml spoon mixed herbs 1 Carrot 100g Green Lentils 40

For the sauce: 200ml Reduced fat crème fraiche 25g Grated parmesan cheese 100 ml Semi-skimmed milk Black pepper You will need an ovenproof dish to cook and take this home in Method: 1. Peel & chop the onion. Peel & crush the garlic, peel & slice the carrot, slice the celery. 2. Fry the onion, garlic, carrot and celery in the oil until soft. 3. Add the lentils, tomatoes, herbs and tomato puree 4. Pour in some water, just enough to cover the mixture, bring to the boil and then allow to simmer for 15 minutes with the lid on. 5. Mix the crème fraiche, milk, pepper and half the grated cheese together in a small bowl until you have a smooth sauce. 6. Place some of the lentil mixture on the bottom of an ovenproof dish. Cover with lasagne sheets and a little crème fraiche sauce. Repeat this, ending with the sauce on top. 7. Sprinkle the remaining grated cheese on top and bake for 20 minutes at 190˚.

Vegetable Quiche Ingredients: Quantity of short crust pastry 100g Vegetables of your choice 2 Eggs

150ml Milk 1 Small onion 100g Cheese

Method: 1. Chop the vegetables and onion and boil for 5 mins. Drain and run under the cold tap to chill. 2. Grate the cheese and beat the egg and milk. 3. Put the veg into the pastry case, cover with the cheese, egg and milk. 4. Bake 200ºC for about 20 mins. 5. Garnish with tomato and parsley.

Viennese Fingers Ingredients: 175g (6oz) Margarine 175g (6oz) Self raising flour Filling: Jam, chocolate

50g (2oz) Caster sugar A few drops of vanilla essence

Method: 1. Heat oven to 140ºC, 325ºF, Gas Mark 3. Grease a baking tray. 2. Cream fat and sugar very thoroughly, stir in the flour and essence. 3. Place the mixture in a piping bag with a large „star‟ nozzle and pipe in 7.5 cm (3 inch) lengths on baking tray. Bake for about 20 minutes. 4. When cool, sandwich together with jam and dip ends in melted chocolate.

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Yule log Ingredients: 75g caster sugar 75g SR flour 2-3 tbsp apricot or blackcurrant jam Butter icing: 125g icing sugar

75g butter

2 large eggs 1 level tbsp cocoa powder

25g cocoa powder

Method: 1. Prepare and line a baking tray. 2. Heat the oven to 200º C 3. Whisk the eggs and sugar until very thick 4. Fold in the flour carefully, adding 1 tbsp warm water. 5. Spread the mixture in the tin, pushing it well into the corners. 6. Bake for 7 minutes. 7. While the cake is baking, sprinkle a tray sized piece of greaseproof paper with 2 tsps. of caster sugar and soften the jam. 8. When the roll is cooked, turn it out upside down onto the paper. 9. Spread with jam and roll up the cake as in the pictures below.

10. Soften the butter, add ½ the icing sugar and mix together. 11. Add the rest of the sugar and cocoa and beat well. Add warm water if the mixture is too stiff. 12. Cover the cake with the icing using a fork to make it look like a log. Add decorations.

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