School Cookbook

Serves 4 people, best served with rice or naan bread.

Ingredients

Preparation Method

1. Fry the onions in olive oil until browned. Add the cinnamon and the bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste.
2. Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes.
3. Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes.

Ingredients

Preparation Method

1. Heat 3 table spoons of oil in a sauce pan. Add the mince and onion and cook over a medium heat for 5 minutes until the mince is nicely browned. Add the carrots and cook on a low heat for a further 20minutes.
2. Mix 1 beef stock cube in 100mls of water and add to the mince mixture, simmer for 20 minutes.
3. Meanwhile, placed potatoes in salted water and bring to the boil. Once the water is boiling simmer until the potatoes are tender.
4. Drain the water well, add the butter and grated cheese before mashing the potatoes.
5. Return to the mince mixture and thicken by stirring in the gravy granules with a whisk.
6. Place the meat mixture in an oven proof dish and spoon over the mash.
7. Place in the oven at 200 degrees or gas mark 7 for 25mins or until mash is golden brown.

Ingredients

Making the Pastry

1. Heat the oven to 400°F/205°C/Gas 6
2. Place the flour, butter and salt into a large clean bowl.
3. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
4. Add the egg to the mixture and using a cold knife stir, add cold water a teaspoon at a time until the mixture binds but don't make it too wet that it is sticky.
5. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes, up to 30 minutes.

The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the egg slowly, through the funnel, then add water a tsp at a time until the dough comes together in a ball. Wrap in plastic wrap and chill as above.

Assemble the Pies

1. Choose a muffin or bun tin for the size of the pie you want. Choose from a standard 12-cup muffin tin down to small canapé size. The number of pies will depend on the size of cup you choose.
2. Dust a work surface lightly with a little flour and roll out two-thirds of the pastry to 1/8"/3mm thick. Cut circles to line the cups of your tin, don't worry if the pastry doesn't come to the top.
3. Fill the pastry lined tins 2/3 full with mincemeat.
4. Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids on the tarts or to be decorative, cut stars or other fancy shapes.
5. Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape (you can omit this if using star-shaped lids).
6. Bake in the preheated oven for 20 mins (15 mins if making canape size) or until golden brown. Remove from the oven and sprinkle with the icing sugar.

A classic and simple dish to do

Ingredients

Preparation Method

1. Heat a table spoon of oil in a sauce pan. Add the mince, garlic and onion and cook over a medium heat for 5 minutes until the mince is nicely browned. Add the stock cube by sprinkling over the mince and cook for a further 2minutes.
2. Add the mushrooms, basil and chopped tomatoes to the pan and simmer on a reduced heat for 15 minutes.
3. Meanwhile, bring a pan of salted (pinch) water to the boil. Once the water is boiling add the pasta and cook for 10/15 minutes.
4. After the bolognaise sauce has cooked for 15 minutes, add the tomato puree to thicken and heat through for 3 minutes. Take the pan of bolognaise sauce off the heat and leave to stand.
5. This will give you time to drain the water from the pasta (using a sieve)
6. Portion the pasta into four dishes, add the bolognaise sauce and serve with a garnish of grated cheese.

Serves 4

Preparation Time: 10mins | Cooking Time: 30 mins

Ingredients

Preparation Method

1. Preheat the oven to 200 degrees C /gas mark 6.
2. Pour the oil into the bottom of a baking dish and arrange the sausages over it in a single layer. Bake for 10 minutes in the preheated oven.
3. Meanwhile, in a medium bowl, whisk together the flour, eggs and half of the milk until smooth. Gradually mix in the rest of the milk until a smooth batter is achieved. Season with salt and pepper.
4. Remove the sausages from the oven, and ladle the batter over them until the sausages are 3/4 covered. Return to the oven, and bake for 35 minutes, or until the centre is risen and browned. Don't worry if the underside seems slightly soft, as this is normal.

Serves 4
Preparation and cooking time less than 10 minutes
Ingredients

•  3 eggs
•  100ml or half a cup of Milk
•  1 teaspoon of oil
•  8 thick slices of bread
•  salt and pepper
•  tomato ketchup or brown sauce, to serve

Method
1. Beat together the egg, milk and salt and pepper in a shallow bowl.
2. Heat enough oil to just cover the bottom of a large frying pan over a medium heat. Dip the bread into the egg mixture and add it to the pan. Cook for 3-4 minutes on each side, or until golden-brown.
3. Serve with tomato ketchup or brown sauce
4. Please ensure Eggy bread is served piping hot
PLEASE BE AWARE OF THE SAFETY ASPECT, AND KEEP YOUR CHILDREN AWAY FROM HOT PANS AND OVENS

Serves 4
Cooking and preparation time 10 minutes
Ingredients

•  3 Eggs
•  100ml or half a cup milk
•  8 slices White Bread buttered
•  3 slices of Bacon (cut into strips)
•  salt and pepper

Method
1. Break the eggs into a bowl, add a pinch of salt and pepper and beat well. Beat in the milk. Tear the bread into pieces and push into the eggy milk. Allow to fully soak.
2. Scatter the bacon over the top and season with pepper.
3. Use a small frying pan on a medium heat and fry half of the mix for 3 minutes then turn over and cook on the other side for 3 minutes and serve on to a plate.
4. Please ensure Eggy bread is served piping hot
PLEASE BE AWARE OF THE SAFETY ASPECT, AND KEEP YOUR CHILDREN AWAY FROM HOT PANS AND OVENS

Serves 4
Preparation and cooking time Approx. 10-15 mins
Ingredients

1.  2 tablespoons oil
2.  1 medium onion thinly sliced
3.  1 red pepper, deseeded and thinly sliced
4.  good pinch dried chilli flakes or cayenne pepper
5.  2 x 400 grams tins of baked beans
6.  4 eggs
7.  100 grams cheddar, grated (optional)

Method
1. Heat the oil in a frying pan. Fry the onion and pepper over a low heat for 5 minutes, or until softened stirring regularly with a wooden spoon.
2. Add the chilli flakes and cook for 20–30 seconds, stirring constantly. Tip the beans into the pan and cook for 2 minutes, stirring occasionally.
3. Make two holes in the beans and break an egg into each one.
4. Reduce the heat to low, cover with a lid and cook for 5 minutes, without stirring, until the egg whites are set but the yolks are still runny.
5. Sprinkle with the cheese, if using and serve with toast on the side for dipping.
6. Please ensure Baked bean pot is served piping hot
PLEASE BE AWARE OF THE

Serves 4

•  Preparation and cooking time Approx. 30 -40 minutes
• Ingredients
• 400 grams Tinned fruit, drain and roughly chopped
• 25 grams Sugar
• 15 grams Plain flour
• 60 grams Margarine or butter
• Pinch of cinnamon

Method

• Rub together the flour, margarine or butter and sugar to form a crumble consistency.
•  Place the fruit in a suitable serving dish, top with the crumble mix and press down lightly.
•  Bake in a moderate oven 180oc gas mark 4 until golden brown.

Notes

• Can be made with fresh apples and other fruits, pears, rhubarb
• Can add oats to the crumble mix
• Can be served warm or cold
• Please ensure Fruit crumble is served piping hot

PLEASE BE AWARE OF THE SAFETY ASPECT, AND KEEP YOUR CHILDREN AWAY FROM HOT PANS AND OVENS

Serves 4
Preparation and cooking time Approx. 10 minutes
Ingredients

•  2x 400-gram tins of baked beans
•  1 teaspoon chilli powder/or paprika
•  4 slices of bread (toasted)

Method
1. Open the beans and place in a saucepan over a medium heat.
2. Add the spices, Heat through for five minutes and pour into a bowl to serve.
3. Serve on a slice of toast or mix through cooked pasta for bigger meal
4. Please ensure lightly spiced beans are served piping hot

PLEASE BE AWARE OF THE SAFETY ASPECT, AND KEEP YOUR CHILDREN AWAY FROM HOT PANS AND OVENS

Serves 4
Preparation and cooking time Approx. 30 -40 minutes
Ingredients

•  1 teaspoon vegetable oil
•  1 red pepper, seeds removed, finely chopped
•  8 sausages, skins removed
•  1 x 400 gram chopped tinned tomatoes
•  300 grams pasta
•  Salt and pepper
•  100 grams grated cheddar

Method
1. Heat the oil in a large frying pan and add the peppers, cook over a medium heat, until soft.
2. Add the sausage meat to the pan, breaking up the meat with a wooden spoon, once the meat is browned, add the chopped tomatoes and cook for 10 minutes.
3. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions.
4. Drain the pasta and stir in the sauce. Spoon into four bowls and top with the grated cheese
5. Please ensure sausage pasta is served piping hot

PLEASE BE AWARE OF THE SAFETY ASPECT, AND KEEP YOUR CHILDREN AWAY FROM HOT PANS AND OVENS

Serves 4
Preparation and cooking time approx. 10-15minutes
Ingredients

•  3 eggs
•  100ml or half a cup of milk
•  2.5 grams salt
•  8 slices sliced white bread
•  4 slices cooked ham
•  4 slices mild cheese
•  50ml vegetable oil, for frying
•  tomato ketchup or brown sauce, to serve

Method
1. Put the eggs into a shallow bowl, wide enough to take a slice of bread, and add the milk, salt, mix well and leave.
2. Sandwich the slices of bread together with the ham and cheese. Dip them into the egg mixture.
3. Put a frying pan on the hob with a thin layer of oil on the base.
4. Take one of the sandwiches and fry on a medium heat for 3 minutes, until it has a golden-brown colour and the cheese begins to melt. Turnover and cook for another 3 minutes, pressing lightly with a spatula to help seal the bread, then pop the sandwich onto a plate When they’re all done, cut them in half.
5. Add some more oil to the base of the pan and repeat with the other sandwiches, dipping and frying in the same way.
6. Serve hot, with a dollop of ketchup or brown sauce
7. Please ensure Savoury toast is served piping hot

PLEASE BE AWARE OF THE SAFETY ASPECT, AND KEEP YOUR CHILDREN AWAY FROM HOT PANS AND OVENS

Serves 4
Preparation and cooking time approx. 15 minutes
Ingredients

•  300 grams /dried pasta penne
•  125 grams / small head of broccoli, cut into florets)
•  198-gram tin of sweetcorn, drained
•  1 large tomato cut into large dice
•  75 grams of mayonnaise
•  80-gram tin of tuna, drained
•  Salt and pepper

Method
1. Half fill a medium saucepan with water and bring to the boil. Add the pasta, stir well and return to the boil. Cook the pasta or according to the packet instructions, stirring occasionally. Add the broccoli and cook for 2 minutes.
2. Rinse the pasta and broccoli in a colander under running water until cold,
3. Drain well and tip into a mixing bowl. Scatter over the sweetcorn and tomatoes. Add the mayonnaise, season with salt and pepper and mix until combined.
4. Flake the tuna into the salad using a fork and toss lightly. Serve the salad on a bed of lettuce leaves.
5. If salad is not to be eaten immediately, please refrigerate until needed and consume within 24 hrs

PLEASE BE AWARE OF THE SAFETY ASPECT, AND KEEP YOUR CHILDREN AWAY FROM HOT PANS AND OVENS

Serves 4
Preparation and cooking time approx. 20 minutes
Ingredients

•  300 grams pasta
•  2 tablespoons vegetable oil
•  1 pepper deseeded and cut into roughly 2cm chunks
•  1 courgette trimmed and cut into roughly 2cm chunks
•  1 x 400-gram tin of chopped tomatoes
•  1 onion trimmed and sliced
•  ¼ tsp dried chilli flakes/ Cayenne pepper
•  2 large handfuls spinach leaves
•  salt and pepper
•  grated cheddar to serve (optional)

Method
1. Cook pasta accordingly to packet instructions
2. While the pasta is cooking, heat 1 tablespoon of the oil in a large frying pan over a medium heat and fry the pepper, courgette and tinned tomatoes for 5 minutes, stirring occasionally add spring onions and cook for 4–5 minutes, or until all the vegetables are soft.
3. Add the chilli flakes or spice, Stir in 1 spoonful of the hot pasta cooking water and season with salt and pepper.
4. Drain the pasta then return to the saucepan and add the vegetables and spinach leaves. Toss together over a low heat for 1–2 minutes, or until the spinach softens. Divide between two shallow bowls and serve topped with grated cheddar if you like.
5. Please ensure vegetable pasta is served piping hot
Notes
You can change the type of vegetables to suit your needs, peas, aubergine, onions, sweetcorn etc.

PLEASE BE AWARE OF THE SAFETY ASPECT, AND KEEP YOUR CHILDREN AWAY FROM HOT PANS AND OVENS

Serves 4
Preparation and cooking time approx. 20- 30 minutes
Ingredients

•  1 Teaspoons vegetable oil
•  80 Grams diced onion
•  120 Grams diced potato
•  1x Vegetable stock cube
•  120 Grams vegetables of your choice
•  Salt and pepper

Method
1. Wash all ingredients
2. Peel and dice the onion, potato, and your choice of vegetables.
3. Make the stock following the packet instructions
4. Heat the oil in a pan add the onion, potato and vegetables and fry until soft
5. Add the vegetable stock and simmer until cooked, season with salt and pepper
6. Serve as a chunky soup or if available puree in a food processer
7. Please ensure soup is served piping hot

PLEASE BE AWARE OF THE SAFETY ASPECT AND KEEP YOUR CHILDREN AWAY FROM HOT PANS AND OVENS.