Exceptional Education at the Heart of the Community

School Cookbook

We are delighted to share with you Chef Ian's cookbook - tasty recipes for the whole family to enjoy!

Find the latest recipes here

All-in-one Sponge (Delia Smiths: Complete Cookery Course)


Self-raising Flour 4 oz
Marg or room temperature butter 4 oz
Caster Sugar 4 oz
2 large Eggs
1 Teaspoon baking Powder
2-3 Drops of vanilla essence


Preparation Method:

  1. Pre-heat oven to 170 C (325 F)
  2. Lightly grease and line 2x7” sponge tins or set out cup cake cases
  3. Sift flour and baking powder into a large mixing bowl (hold sieve high to get lots of air)
  4. Add the rest of the ingredients to the bowl, Wisk until thoroughly combine, light and fluffy (approximately 3-5 Mins) Hand Wisk is best. NB If the mixture doesn’t drop off a wooden spoon easily when tapped on the side of the bowl, and then add 1 or 2 teaspoons of tap-warm water,
  5. and Wisk again.
  6. Divide the mixture evenly between the two prepared tins, or cases level off and bake in the centre of the shelf for about 30 minutes.
  7. When cooked, for large cake leave for about 30 seconds, loosen the edges by sliding a palette knife all rounds and turn them out onto a cooling wire. Cup cakes should be left to cool in their cases. (Don’t foget to Peel off base papers carefully form the large cakes, then leave too cool.)

Chicken Curry

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


4 tablespoons olive oil
3 onions, chopped
1 teaspoon ground cinnamon
1 bay leaf
1/4 teaspoon ground ginger
1 teaspoon paprika
3 tablespoons curry powder
1/2 teaspoon caster sugar
1 pinch salt
2 cloves crushed garlic
4 skinless chicken breasts
1 tablespoon tomato puree
water to cover
1/2 lemon, juiced
1/2 teaspoon cayenne pepper


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.

Cottage Pie


Beef mince 250g
1 onion (finely chopped)
2 carrots (chopped) 500g
1 beef stock cube
Gravy granules 100g
3 Tablespoons of oil
For the mash:  
Potatoes (peeled) 1kg
Butter 25g
Cheddar cheese (grated) 150g


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.

Mince Pies


All purpose/plain flour 12 oz / 350g
Butter, cubed or an equal mix of butter and lard 8oz / 225g
Icing sugar 2 tbsp
1 beaten egg + 1 cold water as needed
1 jar of mincemeat, shop bought or home made
Pinch of salt


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.

Spaghetti Bolognaise (Serves 4)

A classic and simple dish to do


Beef mince (250g) £1.40
1 onion (finely chopped) £0.25
Mushrooms (500g – sliced) £1.00
1 beef stock cube  
1 tin chopped tomatoes (400g) £0.68
1 tin/tube of tomato puree (140g) £0.70
1 clove garlic (chopped) £0.20
Basil (10g) £0.75
Pasta - Spaghetti (500g) £0.95
Garnish (optional) – Grated cheese ( 100g) £0.84
Total £6.77 or £1.70 per person


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.

Toad in the Hole

Serves 4

Preparation Time: 10mins | Cooking Time: 30 mins


8 Pork sausages
Plain Flour 8oz / 225g
Eggs 4
Milk 8 fl oz / 250ml
Salt & Pepper to taste


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.