St Aldhelm’s Academy Cook Book“Lock down never tasted so good”

I have put together some tried and tested recipes that can be made at home. Some are more challenging than others.

Give them a go and if you can please send your photos to devans@staldhems-academy.co.uk

If you need help with any please drop me an email

Mr Evans – Catering teacher

Cheese Straws

Ingredients:150g flour – white or wholemeal – plain (crisp straws) or self-raising (softer straws)75g butter or margarine½tsp mustard powder ½tsp salt½tsp pepper50g grated hard cheese, e.g. Cheddar1 small egg

Method:1. Set the oven to 200ºC/Gas 6. Weigh out your ingredients.2. Lightly grease a baking tray.3. Sieve the flour, salt, pepper and mustard into a large mining bowl.4. Use your finger-tips to rub the butter/margarine into the flour until it

looks like breadcrumbs.5. Stir in the cheese – make sure it separates and mixes in evenly.6. Break the egg into a jug and mix it with a fork.7. Add just enough beaten egg to the mixture to stick the dry ingredients

together.8. Gently knead the mixture into a smooth ball.9. Allow the dough to rest for a few minutes, on a lightly floured work-top,

while you wash up.10. Gently roll the dough into a rectangle, about 5mm thick.11. Cut into thin strips and transfer to the greased baking tray.12. Glaze with any left-over beaten egg, or a little milk.13. Bake for about 10 minutes until golden brown and firm to touch.14. Leave to cool on a cooling tray.

Asian slaw Great for a BBQ

Ingredients for the slaw:¼ white cabbage¼ red cabbage 1 red onion or 3 spring onions100g fresh beansprouts1 Tablespoon fresh herbs: coriander or basil or mint

Ingredients for the dressing100ml white vinegar½ teaspoon lo-salt½ teaspoon ground black pepper100ml olive oil1-2 Tablespoons of lime juiceSmall pinch of dried chilli flakes (optional)1 Tablespoon sesame oil

Preparation method1. On a green chopping board, finely slice the red and white cabbage –

place in a colander with the beansprouts and rinse under cold water.2. Peel the red onion and grate it, OR top-and-tail the spring onions, wash

and slice thinly at an angle.3. Mix the cabbages, beansprouts and red onion/spring onions together in

a mixing bowl.4. Wash the herb leaves, pat dry with a paper towel, then slice thinly and

add to the cabbage mix.5. Make sure all of these ingredients are mixed well.

To make the dressing:1. Measure all the ingredients accurately into a measuring jug.2. Use a small whisk or a fork to mix the ingredients together thoroughly. 3. Pour the dressing over the vegetables and mix until all the vegetables

are well coated.4. Chill in the fridge until needed.

Chicken Cacciatore

Ingredients for 2 portions:2 chicken breast pieces1 tablespoon flour1 tablespoons vegetable oil1 medium onion1 clove garlic ½ teaspoon chilli powder1 tin chopped tomatoes1 stock cube and 100ml water50g mushrooms or red pepper

Method:1. Peel and chop onion. Slice mushrooms/pepper. Peel and crush garlic.

(brown board)

2. Slice chicken breasts (red board) and coat in the flour.

3. Heat oil gently in frying pan; gently fry onion and garlic for 3-4 minutes.

4. Carefully add the chicken pieces and fry until golden brown.

5. Add the mushrooms or red pepper.

6. Add tin of tomatoes, stock cube, water and chilli powder.

7. Slowly bring to boil stirring all the time.

8. Lower heat and simmer for approx. 20 minutes until chicken is tender.

Chocolate Brownies

Ingredients: (9-12 slices)50g chocolate65g butter or margarine175g soft brown sugar2 eggs65g self-raising flour65g walnut pieces or any chopped nuts (optional)

Method:1. Set the oven at Gas 5/ Electric 180ºC.2. Line a square Brownie tin with non-stick baking parchment.3. Put about 5cm water in a medium-sized saucepan and heat it on the

hob until it just starts to bubble.4. Break the chocolate into a heat-proof mixing bowl and stand it over the

pan of water – make sure the bowl is not touching the water.5. When the chocolate has melted stir in the butter/margarine. Mix them

together until both are melted.6. Break the eggs into a different mixing bowl and mix them with a fork.7. Using a wooden spoon, mix in the flour, walnuts and sugar.8. Pour the melted chocolate and butter mixture into the other

ingredients and beat them together with the wooden spoon until the mixture is smooth.

9. Pour the mixture into the lined tin, smooth the top and then bake for 30-40 minutes until the cake is risen and firm but springy to touch.

10. Allow the cake to cool in the tin, and then cut into squares. Place the Brownies on a cooling tray.

Chocolate Fondants For Keen master Chefs!

8 Portions you can half the recipe

Ingredients, Fondant:95g Caster Sugar4 Eggs75g Egg Yolk190g Unsalted Butter190g Dark Chocolate55g Soft Flour

Order of Work: Fondants

Method:3. . Chocolate Fondant: 1. Whisk the eggs, yolks and sugar in a bowl lightly.2. Melt chocolate and butter in a bowl over a pan of simmering water.3. Add the chocolate mix to the egg mixture and stir in until blended.

Gently fold in the sieved flour.4. Place into metal moulds, which have been greased with butter and

very lightly floured. Fill ¾ up the moulds. Bake in the oven at 180C, for approximately 10-12 mins, until just cooked. They must be still wet in the middle. Shake them and they should have a slight wobble on the top.

5. De-mould and keep warm for service. Make sure they do not dry out too much. Staggering the cooking of them will help to keep them of better quality..

licensed under CC BY-NC-ND

Breakfast MuffinsIngredients for 10-12 muffins:100g plain flour (white, or a mix of white and wholemeal)100g rolled oats40g brown sugar2 tsp baking powder½ tsp cinnamon or other ground spice1 banana or apple30g dried fruit, e.g. raisins or sultanas1 egg1 Tbsp vegetable oil125 ml milk

Method:1. Pre-heat the oven to 180°C/gas 6.2. Place paper cases in a bun tray.3. Weigh and measure ingredients carefully and accurately.4. Peel and chop the banana; wash and chop the apple.5. In a large mixing bowl mix together the flour, oats, baking powder, sugar,

spice and dried fruit.6. Stir the chopped apple and banana into the flour and sugar mixture.7. Break the egg into a jug and mix with a fork; add the milk and oil and mix

well.8. Quickly mix the egg, milk and oil into the dry ingredients – make sure all the

ingredients are thoroughly mixed but do not beat/over-mix.9. Carefully divide the mixture between the paper cases.10.Bake in the pre-heated oven for about 20 minutes until the muffins are

golden brown and firm to touch.

Chicken Madras with Rice

Ingredients: (2-3 portions)2 garlic cloves, roughly chopped1 small-medium onion, peeled and quartered 1cm piece fresh ginger, peeled and roughly chopped½ tsp ground cinnamon1tsp ground cumin1 tsp ground coriander½Tbsp paprika½ Red chilli . ½tsp Salt100g Chopped tomatoes 1 tsp vegetable oil 400-500g boneless chicken or lamb, cut into bite-size cubes4-5 cardamom pods, lightly crushed with the back of a spoon200g long grain rice

Method:1. Prepare all of the ingredients as listed above.2. In a food processor, blend together the garlic, onion, ginger, all of the ground spices, salt and tomato purée. 3. Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.4. Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.5. Pour in chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.6. Cook the rice using double the water to rice, finish with a little pepper and then present.

Chelsea BunsAs seen on Facebook

Ingredients:225g STRONG flour1 sachet yeast50g oil ½ teasp salt125 ml milk1 egg

Filling25g margarine2 tsp cinnamon25g sugar 50g fruit –Raisins / Diced apple /Orange

Method

Mix all ingredients to a soft dough – you may not need ALL THE MILK

Author is licensed under CC

Bake at 180 for around 20 minutes or until golden brown. Finish with water icing – 100g of icing sugar and 2 tsp of water and drizzle over the top.

Chicken noodle stir fry with chilli sauceIngredients 1 chicken breast 1 pepper 1 onion 20g sugar 1 garlic clove 1 bag of bean sprouts 1 red chilli 1 carrot 1 pack of noodles

Method: 1. Cut the chilli into a fine dice and add it to a saucepan with a little oil.2. Fry the chilly with the chopped garlic, add the sugar before the onion

colours. 3. Pour in 50 ml of water and leave to reduce 4. Finely chop the onion fry in a hot wok 5. Cut the carrot and the pepper into thin strips called? 6. In a separate pan fill half with water and boil on number 5

7. Add the carrot to the wok and toss be careful not to spill. 8. Add the thinly cut chicken to the wok and toss through with a spoon. 9. Place the noodles into the boiling water and cook for 5 – 8 minutes.10. Drain off the noodles and add them to the wok. 11. Add a small amount of sesame oil at this stage and take it off the

heat and serve

Croque Monsieur

Ingredients for 1-2 portions:30g hard cheese, e.g. Cheddar1 tomato2 slices wholemeal bread1 slice cooked ham or cooked chickenSprinkle of ground pepper

Method:1. Turn the oven on to 200ºC or Gas 6. Grease a baking tray.2. Grate the cheese on a chopping board – divide it in half.3. Slice the tomato on a chopping board.4. Place one slice of bread on the baking tray.5. Lay the ham/chicken over the slice of bread. 6. Arrange the tomato over the ham.7. Sprinkle half the cheese over tomato and ham/chicken.8. Press the other slice of bread onto the cheese, tomato and

ham/chicken, and sprinkle the remaining cheese on top.9. Carefully put the baking tray into the oven – you must use oven gloves

every time you use the oven.10. Cook the sandwich for about 15 minutes, until the cheese is

melted and golden.

11. Carefully take the baking tray from the oven and stand it on a trivet. Use a fish-slice to move the sandwich onto a plate.

Top tips to try:Use different types of bread, e.g. ciabatta, bagel, rye bread.Try adding different varieties of cheese, e.g. Mozzarella, Edam or Brie.Go for fruit and vegetables e.g. mushrooms, pineapple or peppers.

FocacciaMr Biles Favourite

Ingredients:• 1 tablespoon runny honey• 1 x 7g sachet easy-blend dried yeast• 160ml tepid water (body temperature)• 250g strong white bread flour, plus extra for dusting• Lo-salt and freshly ground black pepper• olive oil• 1 clove of garlic and/or 6 black olives• a few sprigs of fresh rosemary ½ teaspoon salt crystals

To make your dough:1. Sieve the flour and 2 level teaspoons Lo-salt into a large bowl and stir in the

yeast. 2. Measure out the water carefully and mix the honey into it.3. Gradually mix the water and honey into the bowl of flour and yeast until the

dry ingredients are just sticking together. Squeeze mixture together with one hand to make a smooth ball of dough.

To make your bread:1. Preheat your oven to 220ºC/gas 7.

2. Divide the dough into two equal pieces. Dust a clean work surface and your hands with flour, then knead the dough, pushing and pulling it with your hands, for about 5 minutes until it is smooth and stretchy.

3. Shape each piece of dough into a flat rectangle shape, lightly dust the top with flour, and leave to rest while you prepare the toppings.

4. Peel the garlic clove and slice thinly. Pick the rosemary leaves from the sprig. Cut the olives in half.

5. Grease a baking tray with oil and dust lightly with flour. 6. Place the doughs onto the baking tray and push with your fingers to make

them almost fill the tray, without touching each other.7. Sprinkle the rosemary, garlic and olives over the dough, pushing your fingers

right down to the bottom of the dough to make little dimples. Cover with a clean cloth.

8. Place the tray somewhere warm and leave for 10-15 minutes until doubled in size.

9. Poke the bread all over with your fingers again to give it that great texture.10.Bake in the hot oven for 15-20 minutes, or until golden and springy.11.Remove from the oven, brush gently with olive oil and sprinkle with salt

crystals.

Fresh Chicken or Quorn NuggetsIngredients:300-350g fresh chicken - breast meat with no bones or skin (or Quorn fillets)50g plain flour1 egg100-150g fresh breadcrumbs/cornflakes/fine porridge oats/crisps/cracker-biscuits etc.2-3 Tablespoons vegetable or olive oilOptional Extras for in the coating:1 clove of garlic/1tsp dried herbs/½tsp ground black pepper/25g finely grated cheese (Parmesan)

Method:1. Set the even to Gas 5/180°C. Grease a

baking tray.2. Break the egg into a small basin, and mix it with a fork.3. Prepare the coating – finely chop garlic if using it; grate the bread to

make breadcrumbs; if using cornflakes, crisps or crackers, put them

under CC BY-SA

into a sandwich bag and crush them carefully with your hand or a rolling pin.

4. Put coating ingredients into a mixing bowl.5. Cut the chicken into 3-4cm pieces – dry them on a piece of kitchen

paper.6. Sprinkle to flour evenly over the chicken pieces – make sure they are

well coated.7. Dip the floured chicken pieces into the beaten egg and then drop them

into the bowl of coating ingredients.8. Use your hands to make sure that the coating is evenly pressed onto

the chicken pieces.9. Put the coated chicken pieces onto the greased baking tray and gently

brush them with a little oil – do not damage the coating!10. Place the tray of chicken pieces into the oven for 20-30 minutes

until the chicken is cooked through and the coating is golden brown and crispy. Cut into the thickest piece of chicken to make sure it is not pink, and that juices are clear.

Ice Cream in a bag!Ingredients:

225g coarse rock salt 1 large mugful of crushed ice 150ml single cream 4 tablespoons caster sugar 1 tablespoon vanilla extract

Equipment:

1 large plastic, sealable bag 1 medium plastic, sealable bag

Method

1.Place the ice and salt in the large, plastic sealable bag. 2.In the medium sized bag, pour in the cream, sugar and vanilla. Seal tightly. 3.Place the smaller bag inside the larger bag and seal the larger bag

completely. 4.Shake the bag vigorously, up and down and side to side for 4 to 5 minutes. 5.Unseal the bags and scoop out the ice cream and serve. Perfect ice cream

in 5 minutes! You can freeze your ice cream when it's ready, just keep it in the medium-sized bag and place in the freeze.

Madeira Sponge CakeIngredients

175g/6oz butter, at room temperature 175g/6oz caster sugar 3 free-range eggs 250g/9oz self-raising flour 2-3 tbsp milk 1 lemon, zest only 1-2 thin pieces of candied citron or lemon peel, to decorate

Method

1. Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.

2. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.

3. Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest.

4. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.

5. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.

6. To serve, decorate the cake with the candied peel.

Mini Carrot CakesIngredients:200g carrots125 ml vegetable oil100g light soft brown sugar 2 eggs200g self-raising flour1 teaspoon baking powder 125g sultanas or raisins2 teaspoons cinnamon or mixed spice (optional)12 large paper muffin cases.250g icing sugar 125g Butter

Method:1. Set the oven at 180ºC/Gas 5. Place paper cases in a bun tray.2. Wash the carrots and carefully grate them onto a brown chopping

board, through the biggest holes of the grater – use the top of the carrot as a ‘handle’.

3. Put the oil in a large mixing bowl and mix in the sugar, grated carrots and sultanas/raisins.

4. Crack the eggs, one at a time into a jug to check freshness, and then add to the mixing bowl.

5. Sieve the flour, baking powder and cinnamon together into a small basin; add to the mixing bowl and mix all ingredients together well.

6. Divide the mixture evenly between the 12 paper cases.7. Carefully, and using oven gloves, put the cakes into the oven.8. They should take about 20-25 minutes to cook – they need to be

golden brown and firm to touch.9. Use oven gloves to take the tray of cakes from the oven. Move the

cakes from the tray onto a cooling rack. Leave to cool.

Gluten & Dairy free Orange and Almond cake

Ingredients 

2 oranges, about 280 g (10 oz) in total, scrubbed and roughly chopped (with skin)

5 eggs, separated 200 g (7 oz) caster sugar 225 g (8 oz) ground almonds 2 tbsp flaked almonds sifted icing sugar to decorate

Prep:1hr  ›  Cook:55min  ›  Ready in:1hr 55min 

1. Put the chopped oranges in a small saucepan, discarding any pips. Add 1 tbsp water, then cover and cook gently for 30 minutes or until the oranges are soft and excess liquid has evaporated. Leave to cool.

2. Preheat the oven to 180ºC (350ºF, gas mark 4). Line the bottom and sides of a 23 cm (9 in) spring form cake tin with baking parchment. Finely chop the oranges in a food processor or blender, or with a large knife.

3. Put the egg whites in a large bowl and whisk until they form stiff peaks. Gradually whisk in half the caster sugar, then whisk for 1 minute.

4. Using the same whisk, whisk the egg yolks with the remaining caster sugar in another bowl for 2–3 minutes or until pale and quite thick. Whisk in the finely chopped oranges, then carefully fold in the ground almonds.

5. Stir in 3 spoonful’s of the whisked egg white to loosen the mixture, then gently fold in the remaining whites with a large metal spoon. Transfer the mixture to the prepared tin and level the top. Sprinkle with the flaked almonds.

6. Bake for 50–55 minutes or until the cake is golden and a skewer inserted in the centre comes out clean. Check the cake after 20 minutes and again at 30 minutes.

7. Leave the cake to cool in the tin, then turn it out, peel away the lining paper and transfer to a serving plate.

Quiche Lorraine – Bacon or Mushroom (or both!)

Ingredients:Shortcrust Pastry:150g plain flour (wholemeal or white)75g butter or margarinePinch of saltCold water to bind

Filling:150ml milk OR 75g milk and 75g cream3 medium or 2 large eggs50-75g bacon OR 4-5 mushrooms (or both!)75-100g grated cheese, e.g. Cheddar1 tomato (optional)

licensed under CC BY-SA-NC

Salt and pepper

Method:1. Set the oven to Gas 5/190ºC.2. Weigh and measure your ingredients accurately.3. Grease a baking tray and a flan ring or a pie tin.4. Make the Shortcrust pastry – sieve the flour and salt into a mixing bowl.

Using your fingertips, rub the butter/margarine into the flour until it looks like fine breadcrumbs. Stir in 3-4 Tablespoons of cold water to just bind the ingredients. Lightly knead the pastry to form a smooth ball of pastry dough.

5. Lightly flour a clean worktop and roll out the pastry into a circle big enough to fit the base of the flan ring AND to go up the sides of the ring.

6. Gently line the flan ring with the pastry, pressing it into place. Make sure there are not holes in the pastry, or the filling will leak out. Leave the pastry to rest.

7. On a red board, trim the rind and fat from the bacon and cut the lean bacon into small pieces. Heat a non-stick frying pan and cook the bacon pieces for 4-5 minutes.

8. Spread most of the cheese into the pastry case. Sprinkle the bacon on top of the cheese.

9. Break the eggs into a jug and beat in the milk/cream. Add a sprinkle of salt and pepper.

10.Pour the egg and milk mixture over the cheese and bacon.11.Sprinkle the remaining cheese on top, and arrange tomato slices on top.12.Carefully put the Quiche into the oven and bake for about 45 minutes until

the pastry is golden and crisp, and the filling is set and golden brown.13.Carefully lift the flan ring from the Quiche. Allow the Quiche to cool for

about 10 minutes, then carefully transfer to a cooling tray or plate.14.Garnish with a sprig or fresh parsley or similar fresh herbs. Enjoy!

Quick Strawberry Jam

Ingredients:250-300g fresh strawberries (or any other fresh, sweet berries)250-300g preserving sugar (or granulated sugar + 2tsp. lemon juice)15g butter

You also need a clean jam jar or similar container.

Method:1. Wash the strawberries and carefully dry them on kitchen paper2. Remove the stalks and leaves, but do not cut off very much of the

strawberries

3. Put the clean jam jar on a clean baking tray in the oven at 150ºC to heat up

4. Place the strawberries in a large saucepan – check that the pan is really clean

5. Crush the strawberries with a wooden spoon6. Add the preserving sugar (or sugar and lemon juice) to the

strawberries7. Heat gently until the sugar dissolves8. Add the butter, turn up the heat and bring to a full rolling boil9. Boil for 4 minutes10. VERY CAREFULLY pour the jam into a measuring jug then pour it

into the warmed jam jar11. Put the lid on the jar straight away and leave it to cool.

Risotto

Ingredients - for 2 good-size portions:1-2 Tablespoons vegetable oil1 small onion150g Aborio rice (or any other type of white rice)1 stock cube + 550ml cold water (or replace up to 100ml water with white wine)100g frozen peas

25g Parmesan cheese (fresh is better than dried) or 25-50g low-fat Cheddar or similar cheese (grated)

Method:1. Peel and finely chop the onion. 2. Warm the oil in a non-stick frying pan or saucepan.3. Stir in the onion and cook gently for 5-6 minutes until they are soft but

not started to brown.4. Add the rice and stir well to make sure all grains of rice are coated with

the oil.5. Sprinkle the stock cube into the pan and add 550ml cold water – mix

well.6. Bring the mixture to the boil, stirring gently. If you stir too much or too

hard the rice will break up.7. Reduce the heat to allow the mixture to simmer slowly.8. Continue to cook the mixture, uncovered, stirring occasionally to

prevent it sticking.9. After about 20 minutes, when most of the water has been absorbed stir

in the peas.10. Continue to cook gently, stirring occasionally for a further 5-6

minutes until all the water has been absorbed.11. Taste a small amount and add black pepper if needed.12. Serve and sprinkle the grated cheese evenly over the top of the

Risotto.

Rock Cakes

Ingredients for 8-10 cakes200g self-raising flour 75g margarine75g sugar75g mixed dried fruit

1 egg

Method1. Preheat the oven to 220oC or gas mark 7.2. Grease the baking tray with a little oil.3. Sieve the flour into the bowl – remember to include the bran in your

mixture.4. Using your fingertips, rub in the margarine into the flour until it

resembles breadcrumbs.5. Stir in the sugar and dried fruit.6. Whisk the egg lightly in a small bowl.7. Make a well in the middle of the flour and carefully add the egg.8. Mix to form a soft, yet firm, dough. If 9. Using 2 spoons, divide the dough into 8 ‘rocks’ and place on the baking

tray.10. Bake for 12-15 minutes, until golden brown.11. Allow to cool on a cooling rack.

Top tips to try:Use 50g coconut instead of the dried fruit.Leave out the dried fruit, and when on the baking tray, add ½ a teaspoon of jam in the middle of each cake to make jam buns.Add a few drops of water or milk if the dough is too dry.

Samosas Ingredients

1 small onion 1 garlic clove

1green Chili 2 tbsp oil 1 large potato (Diced) 30g frozen pea or finely sliced green beans 1 Tsp of curry powder

For the pastry 1tbsp oil 110g plain flour

Method To make the pastry, add the oil to the flour with 50ml warm water and

mix to form a dough. Knead briefly and leave to rest for 20 mins. Fry the onions, garlic, ginger and chilli together in 1 tbsp oil for 1 min,

then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through – add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.

Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.

Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins

Sausage Rolls

Ingredients:200g plain flour (100g white + 100g wholemeal)100g block margarinePinch of lo-salt200g sausagemeat – any type, or vegetarian ‘sausagemeat’

1-2 teaspoons chopped fresh herbsCold water to mix

A little milk or beaten egg to glaze the tops.

Method:1. Set the oven to Gas 6/200ºC electric.2. Lightly grease a baking tray.3. Weigh out your ingredients carefully.4. Sieve the flour and salt into a large mixing bowl.5. Use your fingertips to rub the butter/margarine into the flour, until it

looks like fine breadcrumbs.6. Gradually add enough cold water to stick the dry ingredients together –

take care not to add too much water!7. Gently squeeze the mixture together to form a smooth ball of pastry

dough.8. Turn the pastry onto a lightly floured worktop and shape it into a

rectangle. Use a rolling pin to roll it out to a rectangle, about 30cm by 20cm. Cut the pastry in half down the centre through the length of the pastry.

9. Divide the sausagemeat into 2 equal pieces. On a floured worktop, roll each piece of sausagemeat into a long sausage, the same length as the pastry.

10. Place the long sausages on the pastry and sprinkle with the chopped herbs.

11. Brush a little water or milk along the centre of the pastry (where you cut it).

12. Fold the pastry over the sausagemeat and press the edges together to seal.

13. Cut into sausage rolls of about 5cm and place on the greased baking tray.

14. Brush the tops with a little milk or beaten egg. Cut small slits in the top of each sausage roll.

15. Bake for about 20 minutes until golden brown. Transfer to a cooling rack.

Savoury Popovers

Ingredients – for 124 chipolata sausages (or 12 cubes of red pepper/cheese/onion etc.)100g plain flourPinch of salt and pepper2 eggs250ml Semi-skimmed Milk

12 muffin cases or good non-stick bun tray

Method:1. Set the oven to Gas7/220ºC. 2. Place the muffin cases into a bun tray or lightly oil the bun tray.3. Separate the sausages, and cut each chipolata into 3 pieces or cut

cheese/vegetables into 1cm cubes.4. Put the sausages or vegetables into the muffin cases and put into the oven

so they start to cook – do not do this with cheese!5. Sieve the flour, lo-salt and pepper into a large mixing bowl.6. Crack the eggs into the flour and mix to a smooth paste with a wooden

spoon or a balloon whisk.7. Gradually beat the milk into the egg and flour mixture – add the milk a little

at a time and make sure the mixture is smooth before adding any more milk.8. Transfer the batter mixture to a measuring jug.9. Using oven gloves, carefully remove the bun-tray from the oven.10. Carefully pour the batter over the sausages/vegetable/cheese –

keep the amounts equal so that they cook evenly.11. Bake for about 15-20 minutes until the batter is well-risen, golden

brown and crispy.12. Carefully remove from the bun-tray and onto a cooling rack.

Scone-based Pizza

Ingredients for 1 medium or 2 small pizzas

150g self-raising flour –25g margarine50ml milk semi-skimmed3 x 15ml spoons of tomato-based sauce, e.g. pizza topping sauce, ketchup or puree1 tomato50g cheese e.g. Cheddar, grated2 mushrooms 1 x 5ml spoon of dried herbs ¼ pepper 1 clove of garlic

Method1. Preheat the oven to 200°C or gas mark 6.2. Grease the baking tray with a little margarine or oil.3. Sieve the flour into a bowl.4. Using your fingertips, rub the margarine into the flour until it resembles breadcrumbs.5. Gradually add milk to the flour and margarine - mix together form a soft dough.6. Flatten out the dough on a floured surface to form 1 or 2 circles.7. Transfer the dough to the baking tray.8. Spread the tomato-based sauce over the dough.9. Prepare the vegetables on the brown chopping board: - slice the mushrooms and tomato; - peel and crush the garlic; - remove the core from the pepper and slice into the thin strips. - grate cheese on a white board.10. Arrange the mushrooms, tomato, green pepper, garlic and sweetcorn over the base.11. Sprinkle or place the cheese and herbs over the top of the pizza.12. Place the pizza in the oven and bake for 15-20 minutes, until golden brown.

Sticky Chicken DrumsticksIngredients:6 chicken drumsticks Sticky Coating:3 – 4 Tablespoons of one of the following, or a mix of 2 or 3 of the following:

Tomato ketchup Worcestershire sauce Soy sauce Brown sauce Honey Piri-piri sauce Barbecue sauce Sweet and sour sauce

If you want, you could also add one of the following: 1 – 2 teaspoons of curry powder ½ - 1 teaspoon of chilli powder 1 – 2 teaspoons dried or chopped fresh herbs 1 finely chopped clove of garlic

Method:1. Line a baking tray with a sheet of non-stick baking parchment or non-

stick foil.2. Set the oven to 180°C/Gas 5.3. Mix the sticky coating ingredients together in a mixing bowl.4. Put the chicken drumsticks onto a red chopping board, and wipe them

dry with a piece of kitchen roll or paper towel.5. Using a sharp knife, carefully make 3 or 4 cuts into each chicken

drumstick. Make the cuts about 1cm deep.6. Put the chicken drumsticks into the mixing bowl with the coating

ingredients and mix them together well. Try to rub the coating into the cuts made into the chicken.

7. Place the coated drumsticks onto the prepared baking tray, and put them into the pre-heated oven. Keep any remaining coating safe – do not throw it away!

8. After 10-15 minutes, carefully remove the tray from the oven and put it onto a wooden block.

9. Very carefully pour the remaining coating over the chicken.10. Return to the oven for a further 15-20 minutes, until the coating

is dark and sticky and the chicken is cooked through – check by cutting into the thickest drumstick to make sure the meat is cooked through and juices run clear.

11. Leave the chicken to cool down for 5 minutes before you remove them from the tray.

Treacle TartIngredients

Pastry 225g/8oz plain flour, plus extra for dusting110g/4oz butter, chilled, diced1 medium free-range egg, lightly beaten

Filling 25g Plain flour 110g Butter 1 Egg 450g Golden Syrup 85g of bread 1 Lemon

Method In a bowl, rub the butter into the flour with your fingers until it resemblesfine breadcrumbs.2. Mix in the egg with a knife, then knead on a clean, lightly dusted worksurface to form a smooth dough.3. Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the baseall over with a fork and leave to rest in the fridge for about 30 minutes.4. Preheat the oven to 190C/375F/Gas 5.5. Line the pastry with parchment paper and weigh down with rice orceramic baking beans. Bake the pastry blind for 10-15 minutes, removethe paper and rice or beans and return the pastry case to the oven for afew minutes more, until light golden-brown.6. For the filling, mix together the filling ingredients in a bowl and pour intothe pastry case. Return to the oven and bake for about 30 minutes.

Sticky toffee pudding – tray bakeIngredients

150g pitted dates, chopped 250ml water 2 tsp bicarbonate of soda 75g unsalted butter, diced 125g light muscovado sugar 2 medium eggs 2 tbsp golden syrup 200g plain flour

For the sauce 100g dark muscovado sugar 100g unsalted butter 150ml double cream

Method

1. Preheat the oven to 170 C/fan 150C/gas 5 and butter a 27 x 18cm tray or cake tin.

2. Bring the dates and the water to the boil in a small pan and simmer over a low heat for 5 minutes. Remove from the heat and stir in the bicarbonate of soda which will froth up.

3. Cream the butter and sugar together using a spoon, add the eggs one at a time then add the syrup and flour. Transfer the mixture to a large bowl and beat in the date mixture. Pour the mixture into the tin and bake for 25 minutes until the top is set, the cake is risen and shrinking from the sides.

4. To make the sauce heat the sugar, butter and cream together in a small pan whisking until smooth. Pour half the sauce over the cake and serve the remaining sauce separately.

Tiramisu Cream Pie

Ingredients: (5-6 portions)

100g butter/margarine 200g digestive biscuits (with or without chocolate coating) 175g plain chocolate 125ml double cream 500g mascarpone cheese 1 tsp strong black coffee granules dissolved in 1 Tablespoon hot water 50g caster sugar 100g Greek yoghurt

Method:

1. Put digestive biscuits into a clean food bad and carefully crush with a rolling pin.

2. Gently melt the butter.

3. Make biscuit base with the melted butter/margarine, crushed digestives and press the mixture firmly into the base of a pie dish or sandwich tin – chill it in the fridge.

4. Melt 150g of the chocolate in a bowl over a pan of steaming water, leave to cool.

5. Whip cream until stiff

6. Beat ½ mascarpone in a bowl together with coffee, sugar and melted chocolate.

7. Gently fold into cream, pour over biscuit base and smooth top, chill until firm.

8. Melt the remaining chocolate.

9. In a bowl, mix remaining mascarpone and yoghurt and swirl into pie topping mixture.

Drizzle the melted chocolate over to decorate.

Veggie Lasagne

Ingredients for 2-3 portions:1 onion 1 garlic clove1 carrot or 2 celery sticks100g green lentils1 x 10ml spoon oil400g canned chopped tomatoes1 x 5ml spoon mixed herbs1 x 15ml spoon tomato puree200ml crème fraiche, reduced fat25g parmesan, grated, or any hard cheese50ml semi-skimmed milkBlack pepper6 lasagne sheets

You also need an ovenproof dish.

Method:1. Preheat the oven to 190°C or gas mark 5.2. Prepare the vegetables:

peel and chop the onion; peel and crush the garlic; peel and slice the carrot; slice the celery.

3. Fry the onion, garlic, carrot and celery in the oil until soft - about 4 minutes.4. Add the lentils, tomatoes, herbs and tomato puree. 5. 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.6. Blend the crème fraiche, half the grated cheese, milk and pepper together.7. In an ovenproof dish or foil tray, spread some lentil mixture in the bottom, cover with lasagne sheets and a little crème fraiche sauce. Repeat this, finishing with the sauce on top.8. Sprinkle the remaining grated cheese on top and bake for 20 minutes.

You could also try: Experimenting with different herbs, for example fresh basil or oregano. Using different vegetables such as courgettes, peppers or aubergine. Using wholemeal or green lasagne sheets.