st swithuns school cookbook

St Swithun’s School

A f a m i l y c o o k b o o k c r e a t e dby the children, staff and fr iends of S t S w i t h u n ’ s P r i m a r y S c h o o l

c o o k b o o k

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St Swithun’s Primary School cookbook

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Cover illustration

Winners of the cookbook competition (July 2009)Best drawing (Juniors): Thomas Thorne, ForewordHighly commended drawing (Juniors): Dora Smith, p. 58

Best drawing (Infants): Ruby Saunders, front coverHighly commended drawing (Infants): Oliver Claxton, p. 38

Best recipe (Juniors): Madeleine Craig, p. 66Highly commended recipe (Juniors): Amber Williamson, p. 25

Best recipe (Infants): Maisy Higgs, p. 50Highly commended recipe (Infants): Leah Salt, p. 57

Editors: Lorna Hind, Margaret Craig, Jane MagraneDesign and typesetting: Philip Hind, Lorna HindWebsite and cover design: Heidi FletcherProofreading: Becca HeddlePrinted by: Lynx DPM Limited, Chalgrove

www.stswithunscookbook.info

All profi ts from this book will raise funds for the Friends of St Swithun’s.

artist: Molly Magrane

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contents foreword by the headteacher

introduction

1 breakfast and drinks

7 soups and breads

17 savouries and main courses

43 puddings

53 cakes and biscuits

73 conversion charts

75 index

artist: Jake Pumphrey

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forewordI am absolutely delighted that the Friends of St Swithun’s have put this recipe book together.

There has been so much publicity recently about the lack of home cooking that our children experience, but this book shows us that children, parents and staff do have a repertoire of favourite meals that they enjoy cooking.

This book will continue to help families create interesting and healthy foods and it is a wonderful opportunity for families to learn together.

I hope you enjoy trying these recipes out in the coming months.

Many thanks to all of you who contributed and my special thanks to all of those who worked so hard to make this book happen.

Jill EvansHeadteacher

artist: Thomas Thorne

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introductionWelcome to the St Swithun’s Primary School Cookbook! We have really enjoyed putting it together and sifting through this wonderful collection of family recipes.

We would like to thank Mrs Jill Evans, the Headteacher at St Swithun’s Primary School for her kind support, and for allowing us to pop up frequently around the school in pursuit of recipes and pictures. Mr Kevin Dando, Mrs Natalie Wilson, Miss Veronica Bird and Mrs Claire Serle have also been enthusiastic about the book from the beginning, and have helped us in many different ways.

We are very grateful to the local companies and organizations who offered sponsorship, or who have advertised in the book. Their generosity has allowed us to cover the printing and production costs. We would like to thank in particular The Midcounties Co-operative, Kennington Parish Council, Kennington Horticultural Society, Saïd Business School and Mrs Gill Draycott of Wells Stores at Peachcroft Farm, Abingdon.

A big thank you also to Pam Dickens, Head of Catering at Radley College for judging the best recipe competition and Liz Ritchie, Specialist Art Teacher at Oxford High Prep School, for judging the best drawing competition.

Most of all, though, we would like to thank the children, parents and friends of St Swithun’s Primary School who provided the many fabulous recipes, along with their lively drawings and photographs. There are no celebrity chefs and no dinner party recipes in this book, just good straightforward family food, as cooked and enjoyed by the children, staff and friends of St Swithun’s. We hope you enjoy rediscovering some old favourites and have fun trying out some new ones.

Lorna HindMargaret CraigJane Magrane

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artist: Lucienne Pullen

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breakfast and drinks

artist: Bethany Creed

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1 Put the oats in a mixing bowl with the sultanas.

2 Add the pineapple juice, just enough to cover the oats and sultanas.

3 Allow to soak overnight.

4 In the morning grate the apple into the bowl and mix.

beautiful breakfast muesliJessica Young (Sycamore)

1 mug of oats

½ mug of sultanas

1 mug of pineapple juice

1 apple

1 Sift the flour, baking powder and salt together in a large bowl and make a well in the centre.

2 Whisk buttermilk and water together in a jug and gradually whisk this into the bowl, slowly incorporating the flour with the liquid.

3 Finally, add the eggs a little at a time until you have a smooth batter.

4 Place a large, solid frying pan over a medium heat, add 2 teaspoons of the lard and heat it until the fat glistens.

5 Using a tablespoon of batter per pancake,

place two or three spoonfuls into the pan.

6 After about a minute, turn them over using a spatula and a fork

7 Give them another 45 seconds on the other side, by which time they should have puffed up.

8 Then briefly rest them on some kitchen paper to absorb any excess fat.

9 Repeat with the rest of the batter, adding a little more lard if necessary.

10 They can be kept warm in a low oven, but are better eaten immediately with maple syrup!

canadian buttermilk pancakesMichael Smith (Elm)

We like this because it tastes nice and fresh in the morning and it’s different from boxed cereals and toast.

VariationsTry serving with some vanilla yoghurt and cinnamon on top, or add some seeds, or try using a different type of fruit juice.

½ teaspoon baking powder

pinch of salt

4 fluid oz (120 ml) buttermilk

3 fluid oz (75 ml) cold water

5 oz (150 g) plain flour

3 large eggs, beaten

1–2 oz (25–50 g) lard

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breakfast and drinks 3

1 Take a muffin and cut it in half.

2 Toast it.

3 Grill two rashers of bacon.

4 Half fill a frying pan with water.

5 Heat until the water is just simmering.

6 Carefully break an egg into the water and leave for a few minutes until it is poached.

7 Place the muffin on a plate and the bacon on the muffin. Put the poached egg on top.

8 Put a spoonful of Hollandaise sauce on top.

eggs benedictBenedict Lawrence-Pietroni (Oak, 2008–09)

1 egg per person

English muffins

Hollandaise sauce

2 rashers of bacon or 1 slice of ham

1 Peel and carefully chop the banana.

2 Put the banana and half of the milk into a blender.

3 Get help putting the lid on the blender.

4 Blend until smooth.

5 Add the strawberries, the rest of the milk and the runny honey to the blender.

6 Replace the lid and blend until smooth.

7 Pour into your favourite glass and share with family and friends.

strawberry and banana potionLorin Hallam (Rowan)I love eating strawberries and picking them. Bananas give me energy to play and milk is my second favourite drink (after apple juice) – it helps my bones to grow.

3 handfuls of washed strawberries

1 banana

1 tablespoon of runny honey

1 litre of milk

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4 breakfast and drinks4 breakfast and drinks

1 Put all the ingredients in a blender.

2 Blend for 3 minutes.

3 Serve!

peach smoothieRhiannon Smith (Cedar)

½ tin of peaches

½ pint of milk

2 apricot yoghurts

1 Pick three good-sized elderfl ower heads.

2 Remove any bugs and brown bits on the elderfl owers (but do not wash them).

3 Put the elderfl owers in a bowl with a litre of cold tap water.

4 Leave the elderfl ower to steep for 30 minutes (it is a good idea to set a timer).

5 Dissolve the caster sugar in 250 ml of hot water from the kettle.

6 Add the juice from the lemon half.

7 Take the elderfl ower out of the water after 30 minutes.

8 Strain the remaining water and mix it with the sugar water.

9 Enjoy!

elderfl ower cordialBen Pitt-Francis (Poplar)

elderfl owers

100 g caster sugar

half a lemon

I like drinking elderfl ower cordial because it’s sweet! You can only pick elderfl owers in May and June.

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breakfast and drinks 5

1 First half-fi ll a jug with lemonade.

2 Then add two tablespoons of cranberry juice to the lemonade.

3 Then add two tablespoons of blackcurrant squash.

4 Finally, add two scoops of ice cream.

5 You might want to give your pink lemonade a stir to mix it all in.

pink lemonadeJessie Sear (Cedar)

lemonade

cranberry juice

blackcurrant squash

ice cream

1 Take a cup and put it on the table.

2 Put a couple of scoops of vanilla ice cream into the cup.

3 Add some fi zzy lemonade and mix it with the ice cream.

4 Put a straw into the cup.

Connie Richardson (Maple)

In Australia and New Zealand ice cream sodas are called spiders!

vanilla ice cream

fi zzy lemonade

ice cream soda

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1 Chop up the kiwi and banana.

2 Put all the ingredients into a smoothie maker or

blender and blend for 1 minute.

3 Pour into a milkshake glass.

milkshakesLilli & Tom Dighton (Cedar & Sycamore)

1 kiwi

1 banana

1 cup of milk

2 scoops of vanilla ice cream

Our Mum Julie made these milkshakes at the May Fair this year, and everyone loved them!

oreo milkshake

kiwi and banana

1 Put all the ingredients into a smoothie maker or blender and blend for 1 minute.

2 Pour into a milkshake glass.

3 Shake over some chocolate powder.

3 small oreo biscuits

2 scoops of vanilla ice cream

1 cup of milk

1 shake of chocolate powder

banana

artist: Sarah Cox

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soups and breads 7

soups and breads

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8 soups and breads

1 Chop the onion and soften in a small amount of oil.

2 Wash, peel and chop the carrots and set aside.

3 Then wash and chop the celery.

4 Add the carrots and celery to the saucepan.

5 Leave to sweat on a low heat for 10 minutes.

6 Using the vegetable stock cubes, make up two and a half pints of stock and add to the sauce-pan.

7 Measure out the lentils and stir into the sauce-pan.

8 Simmer gently on a low heat for an hour.

9 When cooked, leave to cool and then blend to a smooth mixture using a hand blender.

lentil soupJodie Heinson (Larch, 2008-09)

1 onion

4 carrots

4 sticks of celery

3 vegetable stock cubes

250 g red lentils

oil

salt and pepper to taste

1 onion

1 tin of tomatoes

1 tin full of water

1 vegetable stock cube

1 tablespoon of tomato purée

pinch of basil

pinch of sugar

salt and pepper to season

1 Chop the onion and fry gently in oil until it’s soft.

2 Add the tomato puree and tomatoes and mix together in a blender.

3 Add the water, sugar and basil and crumble in the stock cube.

4 Boil for a few minutes.

5 Season with salt and pepper to taste and serve with a crusty bread.

tomato soupOwen Armstrong (Hazel)

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soups and breads 9

1 Fill a large pot with water, add some salt and put in to boil.

2 Measure out the macaroni and add to the salted boiling water.

3 Peel and cut potatoes and carrot into little cubes and cook in the stock.

4 If using stock cubes or shop bought stock, dilute

accordingly.

5 Ladle cooked pasta into bowls.

6 Top with some shredded chicken.

7 Add the lovely stock and vegetables.

8 Garnish with some coriander.

chicken macaroni soupJoshua & Matty Severn(Sycamore & Saplings)Chicken macaroni soup is a family favourite.We usually make this the day after a roast chicken dinner. It is a wonderful way to get all the goodness out of a tasty chicken and to use up any leftover chicken. (It’s economical too). We hope you will like it.

Homemade chicken stockDebone the chicken after dinner and throw the carcass in a stock pot with cold water, onions, carrots, celery (or leeks) and season with salt and pepper. Leave it to simmer for a few hours and skim off foam on surface. Remove bones and strain.

homemade chicken stock (use shop bought or stock cubes if you prefer)

macaroni

1 large carrot

2 medium size potatoes

shredded chicken

few sprigs of coriander

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10 soups and breads

1 First carefully pick a bag of nettles (wear some thick gloves and get an adult to help)!

2 Melt the butter, then add the onion and garlic and cook until they are soft.

3 Add the stock and nettles, very carefully!

4 Bring to the boil and simmer for 10 minutes.

5 Put the soup in a liquidizer and add the cooked rice, and a pinch of salt and pepper to taste.

6 Put the soup into bowls and swirl some cream on top if you want it to look posh!

nettle soupAbbie Dix (Larch)

1 carrier bag of nettles (rinsed thoroughly)

1 small clove of garlic

1 onion, chopped

1 litre of vegetable stock

3 tablespoons cooked rice

50 g butter

This is a recipe that I learnt at my Wildlife WATCH group. It is yummy and the nettles don’t sting your tongue when they’re cooked – honest!

Abbie and Jessica Chaundy at the Children’s Food Festival, June 2009

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soups and breads 11

1 Melt the butter in a large saucepan. Add the onions and garlic and cook gently for a few minutes.

2 Add the turmeric, coriander and cumin and cook for about 1 minute, stirring continuously.

3 Add the vegetable stock to the pan and stir well.

4 Add the apples and the parsnips to the soup.

5 Bring to the boil and simmer for around 45 minutes.

6 Allow the soup to cool and then liquidize in a blender.

7 Season with salt and pepper.

8 You can also keep one of the apples back and grate it into the soup before serving.

spiced apple and parsnip soupEloise Hind (Saplings)

2 oz (55 g) butter

2 onions, chopped

a couple of cloves of garlic, crushed

½ teaspoon each of ground turmeric, coriander and cumin

2½ pints vegetable stock

2 or 3 cooking apples, peeled and chopped

1½ lb (650 g) parsnips, peeled and chopped


I like the taste of the apples in this soup. Our next-door neighbour has lots of apple trees and I like collecting the windfall apples in the autumn.

Garlic croutonsWe like to eat this soup with garlic croutons. To make the croutons, cut some bread (white or brown) into cubes, toss them together in a large bowl with some grated parmesan, a couple of cloves of crushed garlic and some olive oil. Spread the cubes of bread out on a baking tray and bake in a hot oven for 10 minutes, until they are crunchy.

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12 soups and breads

1 Sauté the onion and garlic in a little olive oil for a few minutes.

2 Chop the vegetables as fi nely or coarsely as you like, and add them to the pan.

3 Sweat the vegetables for 5 minutes.

4 Add the stock, the tinned tomatoes, 1 tin of beans and the tomato purée.

5 Simmer for 15–20 minutes, according to preference.

6 In a blender or food processor, blitz the remaining tin of beans with a third of the cooked vegetables and a little stock (make sure you leave the vegetables to cool a little fi rst to avoid damaging the blender).

7 Return the blended mixture to the pan and reheat with the remaining vegetables. Tear up and add the basil leaves.

8 Add 2 tablespoons of olive oil and a little salt to taste before serving.

soupe au pistou4 carrots

3 courgettes

4 sticks of celery

1 onion, chopped

2 cloves of garlic, crushed

1 bunch of basil

2 litres vegetable stock

1 tin of chopped tomatoes

2 tins of beans (fl ageolet, cannellini, butter beans etc.)

100 g tomato purée

olive oil

salt to taste

This is a traditional provençal recipe which is a fi rm favourite in our family! Serve with garlic bread or cheese on toast for a cheap and satisfying lunch or supper.

VariationsUse pesto if you don’t have fresh basil, and baked beans if no other beans are readily available. Alternatively, add a few cooked pasta shapes when cooking.

Alll the better for being reheated, so wherever possible make it in advance. It keeps in the fridge for up to two days, or freeze it in portions.

Opposite: Saplings class baking bread for Harvest festival

Heidi Preghenella (Saplings)

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soups and breads 13soups and breads 13

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14 soups and breads

1 Mix the flour and water together so that it forms a stretchy dough.

2 Leave for 1 hour.

3 Knead the dough with your hands on a floured surface.

4 Roll into small ball shapes (about eight) with

your hands.

5 Roll the balls of dough out into a flat circle.

6 Cook on a flat pan until browned. Warning: the chapati might puff up!

7 Serve with butter and salad.

chapatisMoti Akram (Saplings)

1 Mix all the dry ingre-dients together and sieve twice to incorporate plenty of air.

2 Make a well in the centre of the flour and add enough buttermilk to get an easy-to-handle, soft (but not wet) dough.

3 Knead very lightly,

form into a round and mark a cross shape on top with a sharp knife.

4 Bake in a hot oven (230°C; 450°F; Gas mark 8) for 20 minutes.

5 Reduce the heat to 200°C (400°F; Gas mark 6) for a further 20 minutes.

irish soda breadMrs Vera Fanning (former lunchtime supervisor)

12 oz (300 g) plain flour

½ teaspoon of salt

½ teaspoon bread soda (bicarbonate of soda)

½ teaspoon cream of tartar

½ pint (275 ml) buttermilk

1 cup of flour (preferably wholemeal)

65 ml warm water

splash of olive oil or ghee

You can use sour milk instead of buttermilk. To sour fresh milk, add ½ teaspoon of lemon juice or vinegar to one pint of milk and leave in a warm place for 15 minutes.

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soups and breads 15

1 In a small bowl, combine the butter, garlic and oregano.

2 Spread the mixture on the cut sides of the bread.

3 Sprinkle the bread with the parmesan cheese, and place on an ungreased baking sheet.

4 Grill under a high heat until golden brown.

5 Serve hot.

cheesy garlic breadEve Bromley (Elm)

100 g butter, melted

4 garlic cloves, crushed

¼ teaspoon dried oregano

1 baguette (halved lengthways)

3 tablespoons grated parmesan cheese

1 Cut the pumpkin fl esh into cubes and cook in simmering water for about 15 minutes. Mash with a fork and then set aside to cool.

2 Preheat the oven to 350°F (Gas mark 4).

3 Grease two 9“ x 5” loaf tins.

4 Mix the dry ingredients together with a fork.

5 Add the remaining ingredients and mix until just blended.

6 Turn the batter into the tins.

7 Bake for an hour or until a knife inserted into the centre comes out clean.

8 Cool in the loaf tins for 10 minutes.

9 Remove the bread from the tins and allow to cool completely on a wire rack.

grandad’s pumpkin loavesMrs Judi Mail (Maple)

3 cups plain fl our

2 cups sugar

2 teaspoons bicarbonate of soda

1 teaspoon ground cloves

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon salt

450 g pumpkin

2/3 cup of oil

3 eggs, slightly beaten

This is an autumn treat which uses up the fl esh from inside your Halloween lanterns. It makes a light, slightly spiced golden cake and was Grandad Mail’s favourite! He grew pumpkins especially for this recipe.

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16 soups and breads

1 Put all the ingredients into a blender, and blend until the mixture has the consistency of paste.

2 Some seeds stay more or less whole, others ‘melt’ completely. If you’ve

added too much oil, let it stand overnight and the oil will rise to the top and you can pour it off (or just stir it in before using).

3 Store in a jam jar with a lid.

seed butterAlexander Smith (Poplar)

a heaped tablespoon of each type of seed including some or all of the following:

pine nuts (more or less essential as they blend easily)

sesame seeds

sunflower seeds (hulled)

linseeds (golden or otherwise)

poppy seeds

pumpkin seeds

flax seeds

1–3 tablespoons oil (sunflower/olive/whatever you have)

¼–½ teaspoon salt

Think peanut butter, but made from (edible not plantable) seeds instead of peanuts. This is an excellent savoury spread for bread or toast. It’s also brilliant nutritionally (zinc, calcium, copper, iron, B & E vitamins, omega 3 essential fatty acids etc.)

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savouries and main meals

artist: Nicolas Torres Palin

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18 savouries & main courses

1 To make the dressing, put all the ingredients (except the sesame seeds) into a blender and blend until smooth.

2 Add the sesame seeds.

3 Toss into the salad of spinach, strawberries and red onion and add the slivered almonds.

strawberry, nut and spinach saladBenjamin Faulkner (Saplings)

1 lb pre-washed spinach leaves

2 cups sliced strawberries

1 small red onion, thinly sliced

½ cup slivered toasted almonds

dressing

125 ml sunfl ower oil

60 ml white vinegar

60 ml sugar

2 tablespoons toasted sesame seeds

2 tablespoons poppy seeds

¼ teaspoon paprika

1 Pre-heat the oven to 200°C (Gas mark 6).

2 Roll out the pastry to a 22 cm x 30 cm oblong and place on a large, greased baking sheet.

3 Lightly score a line about 2 cm in from the edge of the pastry. This will make a ‘lip’.

4 Spread the pesto

evenly over the inner square of pastry.

5 Place the cheese slices on top and add the tomato slices in an even layer.

6 Scatter over the thyme.

7 Place in the oven to cook for 25–30 minutes.

tomato tartSarah Cox (Redwood, 2008–09)

250 g defrosted puff pastry

2 tablespoons tomato pesto

2 x 100g organic sheep’s milk cheese, sliced

3 tomatoes, thinly sliced

1 tablespoon fresh thyme leaves, roughly chopped

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savouries & main courses 19

half firm white or red cabbage

2 medium sized carrots

half small onion

1 apple

pinch of salt and pepper

4 tablespoons good quality mayonnaise1 Chop the cabbage

into fine shreds.

2 Peel and grate the carrots and onion; keep the skin on the apples and grate.

3 Mix the grated vegetables and apple together with the mayonnaise.

4 Season with salt and pepper to taste.

coleslawRobin, Louis & Lucy Robinson (Cedar, Poplar & Rowan)This is a great healthy recipe with lots of delicious fresh vegetables. You can experiment with different vegeta-bles such as fennel. We use either white or red cab-bage.

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1 Roll out the puff pastry into a large rectangle about 5 mm thick.

2 Spread the marmite over the pastry.

3 Grate the cheese over the marmite (making sure you go right to the edges).

4 From the long edge, roll the pastry up like a swiss roll.

5 Slice the roll up into rings about 2.5 cm wide.

6 Place the rings on a greased baking tray (fl at so that you can see the spiral). Leave room for them to spread.

7 Bake in the oven (Gas mark 6) for 10–15 minutes.

8 Cool on a wire rack.

marmite whirlsSaplings class

1 packet of puff pastry

jar of marmite

cheese This is a Saplings (and Ash class) classic recipe, which lots of St Swithun’s children have enjoyed making over the years! Many thanks to Mrs Wilson and Mrs Grant for sharing it.

1 tin tuna in brine

1 bunch spring onions

1 teaspoon Thai red curry paste

1 Blend all the ingredients together, preferably in a food blender. Mixing by hand is fi ne, but the texture will just be a little chunkier.

2 Divide the mixture into four and roll into balls. Flatten them out with the back of a spoon until they are approximately 1 cm thick.

3 Dust with fl our on both sides.

4 Shallow fry the fi shcakes in vegetable oil for 3 minutes on each side.

5 Serve immediately whilst warm.

simple thai fi shcakesMrs Claire Serle (School Business Manager)

These delicious fi shcakes are perfect for a grown-up dinner party with a little garnish and sweet chilli sauce to dip in, or a quick tasty mid-week treat for the children.

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1 Break the eggs into a bowl (we usually do 2 per person), add a splash (about a tablespoon) of milk for each egg.

2 Use a whisk to really beat the mixture. A fork will do but whisking makes the omelette big and fluffly.

3 Melt the fat in a large frying pan and pour in the egg mixture (taking care as the fat will be hot). If you put a lid on the omelette rises up.

4 Let the omelette cook over a medium heat until it starts to set.

5 Sprinkle on the cheese and any other toppings you fancy.

6 After a few minutes we put the pan under the grill to cook the top nicely. You can do the traditional thing and fold the omelette over, but we usually cut ours like a pizza. Great for a quick snack, with salad, with bread and butter or chips!

omelettesHarmony, Patience and Joy Scott-Russell (Elm, Elm & Poplar)

Last year at playgroup we hatched some chicks. These are now living happily in Grandad’s garden, laying lots of eggs. Although many get used for breakfast or baking cakes, we also love using them to make omelettes! We usually make a big one for everyone to share.

ToppingsYou can add any toppings that you like – although it is best if you cook them first. One of our favourites is bacon chopped up, but we also use pepper and mushrooms; it is a bit like making a pizza.

6 eggs

6 splashes of milk

salt and pepper to taste

grated cheese

various toppings

a knob of butter or margarine

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1 First, cut the chicken into small pieces and place in a large container.

2 Then pour the wine or beer over the chicken.

3 Add the bay leaves, garlic, pepper and oregano.

4 Add some salt according to your taste and stir it all together. Let it marinate for a few minutes to get a good taste.

5 Then get a large pan and put two large spoons of butter or olive oil to warm for a bit.

6 Slice a large onion into rings and fry them for about 5 minutes.

7 Then add the chicken without the wine or beer to cook completely.

8 Once cooked, take the chicken out, pour the wine or beer into the pan together with the butter or olive oil from the chicken, add the new potatoes and let them cook.

9 Once the potatoes are cooked, put the chicken pieces back into the pan again with the potatoes and sauce.

10 Leave for 2 minutes and then it is ready to be served with rice and salad.

pan-fried chickenHenrique & Juliana Gois (Elm & Rowan)

1 whole chicken

¼ litre red wine or beer

1 large onion

2 large spoonfuls of butter or olive oil

bay leaves

½ clove of garlic, crushed

a sprinkle of pepper

a little bit of oregano

salt

some new potatoes

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300 g pasta twists

2 teaspoons olive oil

250 g packet bacon lardons

1 small onion, chopped

350 g broccoli

1 cup (150 g) sweetcorn

1 cup (250 ml) cream

2 eggs

1½ cups (150 g) grated cheddar


2 Cook the pasta, drain and return to the saucepan.

3 Meanwhile, heat the oil in a frying pan, then add the bacon and onion and cook until soft and lightly browned.

4 Break the broccoli into small florets. Cook the broccoli and sweetcorn in a steamer until tender.

5 Use a fork to mix the cream and eggs together in a jug.

6 Add the bacon, broccoli, sweetcorn and the cream along with 1 cup (100 g) of cheddar to the pasta. Spoon into an ovenproof dish.

7 Sprinkle the remaining cheddar over the top and bake until golden.

broccoli and bacon bakeBen & Molly Barron (Redwood & Rowan)

1 Rub the flour, lard and margarine together so that the mixture looks like bread crumbs. Mix with a little water to bind the pastry together.

2 Roll out the pastry and use to line a flan dish.

3 Cook the sausages until they are golden brown.

4 Fry the onions in a little oil.

5 When cooked, put the sausages and onions into the pastry case.

6 Add the chopped tomatoes.

7 Bake in the oven (150°C, Gas mark 5) for 20 minutes.

sausage and tomato flanAmy Cripps (Rowan)

6 oz plain flour

1½ oz lard

1½ oz margarine

6 sausages

1 tin of chopped tomatoes

1 onion, chopped

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1 Fry the onions, carrot and mince in oil for about 10 minutes.

2 In a bowl, mix together the curry powder, mango chutney, parsley and tomato purée.

3 Sprinkle flour into the meat, onion and carrot mixture in the saucepan.

4 Pour in the stock and curry powder mixture.

5 Simmer for 40 minutes and preheat the oven to 200°C.

6 Meanwhile prepare the mashed potatoes.

7 Pour the cooked meat mixture into an ovenproof dish.

8 Mix the raw leeks in with the mashed potato and add most of the cheese.

9 Spread the potato mixture on top of the mince.

10 Sprinkle on the remaining cheese.

11 Cook until golden brown (approximately 30 minutes).

national trust pieNancy & Alice Thangarajah (Rowan & Saplings)

450–500 g minced beef or lamb

2 onions, chopped

1 carrot, peeled and cubed

2 tablespoons oil

1 tablespoon mild curry powder

2 tablespoons mango chutney

2 tablespoons tomato purée

2 tablespoons chopped parsley (optional)

1 tablespoon flour

¾ pint beef/lamb stock

900 g mashed potato

2 leeks, finely chopped

75 g cheddar, grated

This is our Great-Grandma’s recipe (Nan-nan Joyce).

cookbook.indb 24 12/11/2009 10:42:36


1 large onion

6 oz streaky bacon

400 g (14 oz) tin chopped tomatoes

2 tablespoons oil

225 g (8 oz) spicy sausages (or your favourite sausages)

1½ teaspoons Worcestershire sauce

1 tablespoon soy sauce

450 g (1 lb) tinned or pre-cooked kidney beans

1 teaspoon mixed herbs

1 tablespoon dark brown sugar

1 tablespoon Dijon mustard

a pinch of salt and pepper

1 Peel the onion and chop it fi nely.

2 Cut the bacon into small pieces, and cut up each sausage into fi ve pieces.

3 Heat the oil in a pan and cook the onion, bacon and sausages until brown.

4 Add the brown sugar, Worcestershire sauce, say sauce, mixed herbs, mustard and tomatoes and stir.

5 Heat until the sauce is beginning to bubble, then turn the heat down and allow it to cook gently for 30 minutes.

6 Add the beans to the sauce and give everything a good stir.

7 Cook for 15 to 30 minutes to blend the fl avours.

8 Serve with homemade potato wedges.

cowboy casseroleAmber Williamson (Larch)

cookbook.indb 25 12/11/2009 10:42:45


1 First carefully cut the chicken into cubes.

2 Then put a little olive oil in a wok and warm the wok.

3 Next put the chicken in the wok to cook.

4 While the chicken is cooking, slice the peppers, carrots and cucumber and put on plates.

5 When the chicken is cooked through, sprinkle over the spice mix and cook gently for 3 minutes.

6 Then warm the tortillas in a microwave for 1 minute.

7 To serve, spread some crème fraîche onto a tortilla, add some chicken and vegetables and roll it up.

marvellous mexicanEthan, Aaron and Mia Wise (Cedar, Poplar & Rowan)

This is our favourite meal we like to make with our Mum and Dad.

4 chicken breasts

10 tortilla wraps

1 yellow pepper

1 red pepper

some carrots

1 cucumber

some low-fat crème fraîche

olive oil

spice mix for fajitas

cookbook.indb 26 12/11/2009 10:42:52


8 oz cooked chicken, chopped

6 oz fresh broccoli

2 carrots, chopped

1 clove garlic, crushed

5 oz grated cheese

6 oz mayonnaise

2 tablespoons Dijon mustard

¼ teaspoon salt

2 packs (240 g each) chilled fresh, ready to bake dough for 6 croissants

1 egg white, lightly beaten

1 Put the sausages and a little oil in a baking tin and bake for 10 minutes or so in the oven.

2 Mix the flour, eggs and milk together to make a

batter and pour over the sausages in the tin.

3 Bake in the oven for another 30 minutes until the batter is golden brown.

toad in the holeMorris Sear (Sycamore)

12 sausages

a little cooking oil

125 g plain flour

2 eggs

½ pint milk

1 Pre-heat the oven to Gas mark 5.

2 Boil the carrots and broccoli and drain them.

3 Place the chicken, vegetables, garlic, mayonnaise, cheese, mustard and salt into a bowl and mix them together.

4 Unroll the croissant dough, separate into 12 triangles and arrange the triangles in a circle with the wide ends in the centre.

5 Spoon the chicken mixture evenly onto the widest end of the dough triangles.

6 Bring the points of the triangles up over the filling and tuck them underneath the wide end.

7 Brush egg white over the dough, and sprinkle a little bit of cheese over the top.

8 Bake for 25–30 minutes until golden brown.

chicken and broccoli ringAmy Loveridge (Larch)

This is my favourite dinner; it tastes good with beans.

cookbook.indb 27 12/11/2009 10:43:01


1 Pre-heat the oven to 180°C.

2 Brown the minced beef with the chopped onion and garlic in a dash of olive oil. Drain off any excess fat.

3 Add the herbs, marmite, Worcestershire sauce, stock cube, mushrooms and the can of tomatoes. Simmer for around 15 minutes.

4 For the sauce, heat up the cream, add the grated cheese and the parmesan. Simmer until thickened.

5 Using a large, rectangular ovenproof dish, layer on the mince, sheets of lasagne, a layer of cheese sauce, then a layer of the sliced courgettes and aubergine. Repeat until all the mixtures are used up, ensuring you finish with a layer of the creamy sauce.

6 Shake some parmesan on top and add some sliced tomatoes.

7 Cook in the oven for approximately 45 minutes or until golden.

grandma’s lasagneGeorge Walters (Rowan)

500 g pack minced beef

1 onion, chopped

2 cloves garlic, chopped

1 can chopped tomatoes

2 courgettes, sliced

1 aubergine, sliced

a few tomatoes, sliced

6–8 mushrooms, sliced

pinch of basil

pinch of oregano

olive oil

lasagne sheets

200 g grated cheese

200 g parmesan cheese

large pot double cream

1 tablespoon marmite


splash of Worcestershire sauce

This is always a favourite in our house – my Mum’s secret ingredient is the marmite!

1 Cook the spaghetti according to the instructions on the packet.

2 Meanwhile, put the margarine, flour and milk in a saucepan. Heat gently and stir using an egg whisk until thickened.

3 Stir in the cheese until melted.

4 Stir in the chopped ham.

5 Season with salt, pepper and mustard.

6 Finally, mix with the cooked spaghetti and serve.

cheese and ham spaghettiEmily Buckett (Sycamore)

You can vary the amount of cheese and ham to taste.

300 g wholewheat spaghetti

25 g margarine

25 g flour

250 ml milk

100 g grated cheddar cheese

100 g chopped ham

salt and pepper (optional)

pinch of mustard (optional)

cookbook.indb 28 12/11/2009 10:43:01


2–4 naan breads

1 jar of tomato purée

250 g grated cheese

10 small mushrooms, sliced

2 hot-dog sausages, sliced (optional)

1 Lay the naan breads on a baking tray.

2 Spread the naan bread with tomato purée.

3 Sprinkle with grated cheese.

4 Add the sausage and mushrooms.

5 Cook in the oven for 10–12 minutes until golden brown.

naan bread pizzaJoshua Hill (Elm)

700 g self-raising fl our

300 ml single cream

350 ml can of lemonade (I use Sprite zero)

125 g grated cheese1 Pre-heat the oven to 220°C.

2 Put the fl our into a bowl, make a well in the centre and add the cream.

3 Add about half of the lemonade.

4 Stir in the cheese with a knife until the mixture is a soft dough.

5 Add some more lemonade if the mixture is too crumbly.

6 Flatten the dough into a 2/3 cm deep rectangle on a fl oured surface.

7 Cut into squares.

8 Place close together on a lightly greased baking sheet.

9 Bake in the oven for about 12 minutes.

10 These are delicious with soup for a tasty lunch or a light meal.

easy peasy cheesy sconesMrs Jill Evans (Headteacher)Makes 12 large or 24 more reasonable portions!

cookbook.indb 29 12/11/2009 10:43:04


1 Put the water and rice into a casserole dish with a lid along with the stock cube.

2 Cook in the oven for 20 minutes (Gas mark 4) until the water has all been absorbed.

3 Put the oil into a non-stick wok (or frying pan) with the herbs and heat gently.

4 Chop the onion, carrot, celery and courgette, and add them to the wok.

5 Cook them for a few minutes and then add

the aubergine and any other vegetables you’re using, along with the roughly broken halloumi and soya beans. Cook the vegetables for a few minutes.

6 Season to taste.

7 Add some extra herbs and a little olive oil as needed.

8 Mix the vegetables with the rice and serve. A squeeze of fresh lemon juice just before serving is lovely.

herby halloumi risottoRowan Northcott (Poplar)

1 medium-sized onion

2 sticks of celery

1 large carrot

1 courgette

1 aubergine, if liked

some soya beans (frozen works well)

other vegetables if you like, e.g. tomatoes, mushrooms, broccoli (in season, or what you have in the fridge!)

1 block of halloumi (from the cheese section in the supermar-ket)

1 mug of rice (basmati works well)


1–2 tablespoons oil (olive or rapeseed)

1–2 teaspoons dried mixed herbs

2 mugs of water

cookbook.indb 30 12/11/2009 10:43:08


1 lb lamb pieces (cut into chunks)

2 onions, fi nely chopped

oil

I heaped tablespoon roghan josh curry paste

1 tin tomatoes

1 Pre-heat the oven to 160°C (Gas mark 2–3).

2 Heat the oil in the pan. Add the onions and fry over a low heat until they’re soft.

3 Add the lamb, turn up the heat and stir the meat around so that it browns on all sides.

4 Stir in the curry paste and cook for 1 minute, then transfer to a casserole dish.

5 Stir in the tomatoes, then fi ll the empty tin with water and add that to the pan as well.

6 Stir thoroughly then cover and cook in the oven for 2 hours or longer, until the meat is just falling apart.

7 Check during cooking because you may need to add a little more water.

8 Serve with rice and naan bread.

lamb roghan joshEllie Matthews (Cedar, 2008–09)

artist: Jessie Matthews (Poplar)

This curry is tasty and spicy and good to eat on a Saturday night!

cookbook.indb 31 12/11/2009 10:43:14


1 Dissolve the salt and OXO into the water and lemonade.

2 Marinate the frozen turkey and salted lemon in the liquid for 18 hours in a roasting bag, placed in a cardboard box for support and to ensure the bird is submerged.

3 After 18 hours, the turkey should be well thawed but still cold. Drain well and place the salted lemon in the cavity.

4 Seal up the bag with plenty of air space and place in an open earthenware casserole dish.

5 Roast slowly at 150°C for 2½–3 hours.

6 Allow to rest in the bag for 30 minutes before opening the bag and removing the bird.

7 DO NOT reuse the brine for anything else!

lemon-brined christmas turkeyCharlotte and Abigail Marchington (Maple & Poplar)

a small frozen turkey(8 lb)

2 litres water

2 litres clear lemonade (not sugar-free)

120 g salt

1 chicken OXO cube

1 salted lemon (available from delicatessens)

We wanted to give our turkey recipe, because it’s really tasty. Dad was fed up with dried out turkey at Christmas, so he invented this recipe to make sure we had lovely juicy turkey and we love it!

Serving suggestionServe with any vegetables you like, but include lashings of gravy made from stock from the giblets and lemony juices released into the roasting bag.

cookbook.indb 32 12/11/2009 10:43:18


1 Measure out the rice and cook according to taste and instructions.

2 Meanwhile heat the olive oil in a wok, add the onions and cook until soft, then add the chicken and stir frequently.

3 When the chicken has browned slightly, add a teaspoon of water, along

with the carrots, sweet corn and green beans, and cook for 4 minutes.

4 Add the peppers, pour in the juice from the tinned mangoes, add the mangoes and cook for a further 4 minutes, stirring occasionally.

5 Serve with the rice and enjoy!

tropical storm stir fryJoshua Knowles (Hazel)Serve up a mango monsoon with this fun, tasty and deliciously healthy stir-fry.

350 g diced or sliced chicken breast (skinless)

1 large onion, fi nely chopped

4 medium carrots, thinly sliced

1 red pepper, thinly sliced

1 green or yellow pepper, thinly sliced

1 pack of baby sweet corn, cut into quarters

1 small pack of sliced green beans

1 425 g tin sliced mango (in natural juice)

1 teaspoon olive oil

300 g basmati rice

1 cup of water

1 tablespoon oil

2 tablespoons sugar

1 teaspoon salt

3 cups of strong white bread fl our

1 teaspoon dried yeast

1 First you have to make the dough – we make ours in the breadmaker. When the dough is ready, take it out and put it into a 12” pizza pan (grease the pan fi rst).

2 Spread a drop of oil on to the dough.

3 Then cover the dough and leave it for 15 minutes while you heat the oven

to 400°F (200°C).

4 Spread some tomato sauce (not ketchup) on to the dough.

5 Put your favourite toppings on and add some grated cheese.

6 Bake in the oven for 25–30 minutes then take it out and eat it all up!

pizzaAmy Schneider (Elm)

cookbook.indb 33 12/11/2009 10:43:22


1 Cook the onion and garlic for 5 minutes in the hot butter and oil in a large frying pan or saucepan, until soft.

2 Add the cumin, coriander and chilli and cook for 1 minute whilst stirring.

3 Push the onions to one side of the pan, then add the chicken and brown on both sides.

4 Stir in the tomatoes and the tomato purée and season to taste.

5 Bring to the boil, stirring continuously.

6 Cover and simmer gently for about 30 minutes or until the chicken is tender.

spiced tomato chickenPhoebe Edgar (Saplings)

15 ml (1 tablespoon) vegetable oil

15 g (½ oz) butter

1 garlic clove, crushed

1 medium onion, chopped

5 ml (1 teaspoon) ground cumin

5 ml (1 teaspoon) ground coriander

large pinch chilli powder

8 chicken thighs

2 400 g (14 oz) tins of tomatoes

30 ml (2 tablespoons) tomato purée


This is the only spicy food my brother Oscar and I like because it’s so mild; it tastes nice with rice, pasta or potatoes. It’s easy to make and only uses one pan from start to finish.

cookbook.indb 34 12/11/2009 10:43:28


flaky/puff pastry of your choice. Can be fresh, frozen or pre-rolled (we don’t make our own puff pastry)

1 onion, chopped (optional)

6 bacon rashers – more if you like (we slightly cook ours and cut up a little)

6 eggs or more depending on size – enough to reasonably cover the bacon

some milk


1 Line a 20 cm square shallow tin or pie dish with the pastry.

2 Sprinkle the bacon and onion evenly over the pastry.

3 Break the eggs over the top and pierce the yolks so they run slightly.

4 Add a little salt and pepper then cover with second sheet of pastry.

5 Moisten the edges to be sure the pie is sealed. Make 2 slits for steam to escape and brush with the milk.

6 Bake at 200°C for about 30–40 minutes or until well risen and golden.

bacon and egg pieRuby Saunders (Hazel )Our Grannan in New Zealand makes the best bacon and egg pie. Here is her special recipe.

other ingredients can be added like mixed vegetables or some chutney but we prefer it plain

cookbook.indb 35 12/11/2009 10:43:30


1 Fry the garlic and chilli powder in some oil.

2 After a minute (before the garlic goes brown), add the tin of tomatoes, the sugar and half a cup of water and simmer for about 20–25 minutes.

3 After 20–25 minutes, mash the mixture so that it becomes a purée.

4 Halve each of the olives and add them and the pesto to the mixture.

5 Simmer while the pasta is cooking and then combine both pasta and sauce, stir well and serve.

special spaghettiMolly Magrane (Redwood)

1 or 2 cloves of garlic (crushed)

½ teaspoon of mild chilli powder

1 tin of tomatoes

2 teaspoons of sugar

3 teaspoons of green pesto

about a dozen green olives

500–600g of spaghetti (or other pasta)

You can vary amounts of chilli, garlic and olives to taste or use stronger chilli powder. The sugar reduces the acidity.

Serves 4–5

My Dad makes this regularly and we all love it! It’s nice and easy and gives Mum a night off cooking. You can make it as ‘hot’ or ‘mild’ as you like – I don’t like it too spicy.

cookbook.indb 36 12/11/2009 10:43:37


2 tablespoons olive oil

1 bay leaf

2 medium onions, coarsely chopped

2–3 garlic cloves, peeled and crushed

2 400 g tins of tomatoes

1 tablespoon tomato purée

1 teaspoon sugar (more if you have a sweet tooth)

1–2 teaspoons dried seasoning (e.g. Italian seasoning, oregano or mixed herbs)

salt and pepper

1 carrot, peeled and chopped

1 celery stick, chopped

1 Heat the oil over a medium heat in a large saucepan. Add the bay leaf and dried herbs and cook for 1 minute.

2 Add in the chopped onions, coating them with the oil and herbs, and cook for a further 5 minutes or so until they’re transparent and soft.

3 Put in the garlic, carrots and celery (and any other vegetables), sprinkle in some salt, reduce the heat and allow to ‘sweat’ for 5 minutes.

4 When everything has started to soften, pour in the tomatoes, purée, sugar, a bit more salt and the pepper.

5 Stir and bring everything up to the boil. Then reduce the heat and simmer until the vegetables are soft (about 15–20 minutes, depending on which vegetables you’ve used!).

6 When everything is cooked, let the sauce cool down, then either sieve it or whizz it up in a food processor (take the bay leaf out first!).

tomato sauce for pizza or pastaTom Magrane (Poplar)

any other vegetables that need using up or which you can conceal in the sauce (leeks, courgettes and broccoli all work well – you might just need to put the food processor on ‘turbo’ to vaporize any give-away ‘bits’)

This makes enough pasta sauce for approximately one family meal and will cover 2–3 pizzas, depending on the size of the bases. My Mum makes it nearly every week and says it’s a great way to get us to eat vegetables we wouldn’t normally shake a fork at. Top it with cheese or add pesto and olives for extra oomph!

cookbook.indb 37 12/11/2009 10:43:43


spaghetti bologneseGrant Huckin (Sycamore)

500 g lean beef mince

1 onion, fi nely chopped

1 tin herbed or garlic chopped tomatoes

1 pepper, chopped

handful of mushrooms, sliced

1 carrot, chopped

handful of dry spaghetti (or other pasta)

1 teaspoon vegetable oil

1 Peel the brown skin from the onion, and chop it as fi nely as you can.

2 Heat up the oil in a large saucepan.

3 Add the onion and fry until soft.

4 Add the mince and fry on a gentle heat until brown, stirring it to stop it from sticking.

5 Then add the remaining ingredients.

6 Bring the sauce to the boil, then turn down the heat and simmer gently for 15–20 minutes.

7 Serve with spaghetti or other pasta.

artist: Oliver Claxton (Poplar)

cookbook.indb 38 12/11/2009 10:44:04


1 mug of flour (about 200 g)

1 mug of milk (about ½ pint)

2 eggs (free range, very important)

1 packet of bacon

1 lump of cheese (about an inch from the end of a medium-sized block)

a touch of oil

1 First of all, get your grown-up helper to cook the bacon (chop it up into little pieces first).

2 Chop the cheese into little pieces (Dad says about ¼ inch).

3 Put the flour into a large mixing bowl and add the milk, making sure you stir all the time.

4 The helper now needs to add the eggs while you whisk the mixture until all the lumps are gone.

5 The batter is ready to use now, but Dad always makes me let it sit for half

an hour or so.

6 OK, time’s up! Now get your helper to heat a little oil (half a teaspoon or so) in a frying pan on a moderate heat.

7 Add the bacon and then cheese, followed by a ladle full of mixture.

8 Cook until the pancake is nearly cooked all the way through, then turn over and cook on the other side.

9 Half a minute or so and it should be done. Yum! Hurry up, Dad – get it on the plate!

dutch pancakesMax Harman (Saplings)

Dad’s tipsThe pancakes need to be fairly thick.

This recipe should make 6 pancakes in a pancake-sized (approximately 8 inches) pan.

If you are feeling a bit Jamie Oliver: instead of turning over you can add a little more bacon and some grated cheese to the top and finish under the grill. The children like cheese and bacon but you can use anything you want, such as sautéed apples with a dollop of ice cream.

This is one of my family’s favourite recipes, and it always ends up with an empty plate. This is what we do when my Dad helps me make it.

cookbook.indb 39 12/11/2009 10:44:09


12–15 fresh red chillies, seeded

4 shallots, thinly sliced

2 garlic cloves, chopped

15 ml (1 tablespoon) fresh or dried galangal, peeled

2 lemon grass stalks

3 kaffir lime leaves, chopped

4 coriander roots

10 black peppercorns

5 ml (1 teaspoon) coriander seeds

2.5 ml (½ teaspoon) cumin seeds

good pinch ground cinnamon

5 ml (1 tsp) ground turmeric

2.5 ml (½ teaspoon) shrimp paste

30 ml (2 tablespoons) oil

15–30 ml (1–2 tablespoons) groundnut (or peanut) oil

5 ml (1 teaspoon) shredded dried citrus rind

1 cm cube of shrimp paste, wrapped in foil and warmed in a frying pan

5 ml (1 tablespoon) salt

1 litre coconut milk

450 g skinless boneless chicken breast (or prawns)

30 ml (2 tablespoons) Thai fish sauce (nam pla)

15 ml (1 tablespoon) granulated sugar

225 g canned bamboo shoots, rinsed and sliced

5 kaffir lime leaves, torn

salt and ground black pepper

1 To make the red curry paste, combine all the ingredients above the dotted line (except for the oil) in a mortar. Add 1 tablespoon of salt. Pound with a pestle or process in a food processor.

2 Add oil to the paste a little at a time and blend in well. If using a food processor add slowly through the feeder tube. Scrape the paste into a jar and store in the fridge (for up to 4 weeks) until ready to use (or put into ice cubes and freeze).

3 To make the sauce, pour half the coconut milk into a large heavy pan. Gently bring to the boil, stirring all the time until the milk separates, then reduce the heat.

4 Stir in 2 tablespoons of the paste and cook for

a few minutes to allow the flavours to develop. The sauce should begin to thicken and may need to be stirred frequently to prevent it from sticking to the pan. Add more coconut milk if necessary.

5 Add the chicken (or prawns), fish sauce and sugar. Fry for another 3–5 minutes until the chicken changes colour, stirring constantly to prevent it from sticking.

6 Add the rest of the coconut milk, with the bamboo shoots and kaffir lime leaves. Bring back to the boil. Stir in salt and pepper to taste. Serve garnished with two fresh chopped, red chillies and some torn fresh basil and mint leaves.

red thai curryHannah & Joshua Lewington (Maple & Sycamore)

This is a bit fiddly, but definitely worth the effort. The recipe uses chicken but it’s also delicious with prawns.

cookbook.indb 40 12/11/2009 10:44:16


ham and pepper pizzaLaura Stone (Elm)

leftover cheese

leftover ham

leftover pepper

pizza base

Italian passata sauce

dried herbs

This is a recipe I cook at my Nan’s house. I help Nan in the kitchen and we use the leftovers in her fridge. My Nan makes the most delicious bread in her bread-making machine. It is truly delicious because everything is made from scratch and all the toppings are fresh.

suggestions for toppings

1 Try spreading an Italian pizza base with 3 tablespoons of Italian passata and sprinkle with some dried herbs.

2 Top with half a chopped red pepper, some sliced ham and some grated cheese.

3 Bake in a warm oven at 220°C (Gas mark 7) for 12 minutes for a quick meal.

suggestions for toppings

some grated cheese.

cookbook.indb 41 12/11/2009 10:44:21


pea and ham risottoEve Cullimore (Rowan)

small amount of olive oil

gammon steak (one thick slice)

1 large onion

250 g Arborio risotto rice

vegetable stock

200 g frozen peas

3 teaspoons mint sauce

80 g parmesan cheese

1 Cut the gammon steak into small pieces and chop the onion.

2 Fry them both in a little olive oil in a non-stick pan until lighty coloured.

3 Add the rice and fry for another two minutes until they start to become clear.

4 Slowly start adding the stock a little at a time and keep stirring until the rice is cooked (approx. 15–20 min).

5 Half-way through the cooking time add the frozen peas and mint sauce.

6 Just before serving add half of the cheese.

7 Serve and sprinkle the rest of the cheese on top.

5 carrots, cut in strips

4 sticks of celery, cut in strips

1 bag of bean sprouts

1 onion, finely chopped

3 cloves garlic, very finely chopped

spring onions, chopped

30–40 spring roll pastries (you can buy these in Chinese food shops and delicatessans)

vegetable oil

sugar

1 Heat a wok, or large frying pan over a high heat and add the oil.

2 Cook the onion and garlic for 30 seconds. Add the carrots, celery and spring onions and stir-fry until soft.

3 Add the bean sprouts, black pepper, salt and a tiny amount of sugar.

4 Leave to cool completely (best to make this filling the day before).

5 Put about 1 tablespoon of the filling on a spring roll pastry. Fold in each side, roll up tightly

and seal the ends with a little water. You should have a roll about 6–7 cm long.

6 Repeat with the remaining wrappers and fillings.

7 Heat the oil in a deep fat fryer, or wok. Deep-fry the spring rolls, a few at a time, for about 3 minutes – until golden brown and crisp (do not try too many at a time).

8 Drain on kitchen paper, and serve with sweet chilli dipping sauce.

vegetable spring rollsHarry & Adam Gillett (Redwood & Saplings)

cookbook.indb 42 12/11/2009 10:44:22

puddings

artist: Stella Saunders

cookbook.indb 43 12/11/2009 10:44:29

44 puddings


2 Stew the plums and apples until they are soft; add sugar to taste.

3 Place the fruit in an ovenproof dish.

4 To make the crumble topping, rub the butter into the fl our and oats, and stir in the sugar.

5 Spread the crumble on top of the fruit in the dish.

6 Bake in the oven for 30–40 minutes until the topping is brown.

7 Serve with custard or cream or ice cream or crème fraîche!

plum and apple crumble Grace & Megan Taylor(Poplar & Saplings)

500 g plums, stoned and sliced

500 g apples, cored and sliced

sugar to taste

topping

110 g plain fl our

110 g porridge oats

75 g butter

100 g soft brown sugar

Grace and Megan with Oliver Claxton (Poplar)

cookbook.indb 44 12/11/2009 10:44:42

puddings 45

1 Chop the chocolate into small pieces (there’s enough for you to eat a few bits as you do this).

2 Heat the cream gently until it’s just boiling. Remove from the heat.

3 Stir the chocolate into the cream until it looks like smooth runny chocolate.

4 Pour the mixture into the case and leave to cool.

5 Chill (overnight is best as it sets better and you can eat it in slices with your fi ngers).

easy peasy chocolate fl anOwen Summersbee (Larch)

1 pastry fl an case (shop bought is easiest as it comes ready cooked too!)

250 g chocolate (milk, dark or a combination, but not white)

300 ml single cream

This is a great recipe as everyone eats chocolate, it’s so easy to make and tastes fab.

Healthy optionPut some fruit in the pastry case and cover with the chocolate mixture – pears work well.

Serves: 1 Owen, but usually 6 people!

1 Warm the pancake in the microwave for 30 seconds.

2 Add the chocolate sauce to the pancake.

3 Chop the banana into slices.

4 Add one scoop of ice cream.

5 Include maple syrup if you like!

6 Enjoy!

pancake surpriseJay Orum (Maple)

1 pancake

chocolate sauce

1 banana

1 scoop of ice cream

cookbook.indb 45 12/11/2009 10:44:51

46 puddings

1 Mix the coffee, boiling water, sugar and brandy in a shallow dish and set aside to cool.

2 Spoon the custard, mascarpone and crème fraîche into a large bowl and beat until smooth with an electric mixer.

3 Spoon half of the creamy mixture into the

bottom of a dish (approximately

20 x 23 x 6 cm).

4 Dip the sponge fi ngers into the coffee mixture until they are well soaked (a few seconds is long enough, otherwise they fall apart!).

5 Lay them on top of the creamy mixture.

6 Repeat the creamy and biscuit layer.

7 Spoon over the remaining creamy mixture, swirl the top and sift generously with the cocoa powder.

cheat’s tiramisuAbbie & Ellen Johnson(Cedar & Saplings)

1 tablespoon instant coffee

10 fl uid oz boiling water

4 tablespoons caster sugar

3 tablespoons brandy (or a coffee liqueur)

425 g carton of custard

500 g tub of mascarpone

200 ml tube of crème fraîche

175–200 g packet of sponge fi ngers

cocoa powder to fi nish

This is quick and made with virtually all store cupboard ingredients. No cream – so not so bad for the diet and you can use low-fat custard and low-fat crème fraîche if you want to reduce the calories even more. It’s better if it’s made the day before but also good if made last minute. Can be made without alcohol for the kids too!

with an electric mixer.

3 Spoon half of the creamy mixture into the

bottom of a dish (approximately

cookbook.indb 46 12/11/2009 10:45:09

puddings 47

4 medium egg whites

225 g (8 oz) caster sugar

1 teaspoon vanilla extract

some double cream, whipped

fresh fruit to decorateWe like this recipe because the pavlovas taste crunchy, and scrumptious. 1 Pre-heat the oven to 150°C (130°C if you have a fan-assisted oven).

2 Put the egg whites into a spotlessly clean bowl and whisk with an electric hand whisk until they are stiff.

3 Add the caster sugar to the mixture a little at a time, beating well with the whisk each time you add some.

4 Add the vanilla extract and beat again until the mixture is thick and glossy. This can take up to 5 minutes, so get a friend to help.

5 Line a couple of baking sheets with parchment paper.

6 Put six dollops of the mixture onto the baking sheets, with space between them (or you could put all the mixture on one baking sheet for one large pavlova).

7 Bake for about 45 minutes until the outside is crunchy (the inside should be gooey) and the parchment paper peels away easily.

8 Cool on a wire rack.

9 Serve with double cream or crème fraîche and decorate with fresh fruit – try raspberries, blueberries, strawberries, blackberries, kiwi, mango or gooseberries. Anything except bananas!

We like this recipe because the pavlovas taste

cookbook.indb 47 12/11/2009 10:45:40

48 puddings

1 Crush the Hobnobs into small pieces in a bowl.

2 Melt the butter in a pan and add it to the bowl.

3 Mix together and press into a 20 cm flan dish and chill in the fridge.

4 Spread the tin of caramel over the biscuit base in the flan tin.

5 Slice the bananas onto the caramel.

6 Whip the cream until it is stiff and spread over the bananas.

7 Crush the flake in its packet and sprinkle over the cream.

chocolate banoffee pieJonathan Velickovic (Larch)

125 g dark chocolate Hobnob biscuits

75 g butter

1 tin of caramel

2 bananas

250 ml whipping cream

1 chocolate flake

1 Spread the blueberries in a shallow, ovenproof dish (approximately 20 cm x 30 cm).

2 Cover with a mixture of sugar, flour and lemon juice.

3 Combine the porridge oats, flour, cinnamon, brown sugar, butter and

salt together and spread the oat mixture over the berries (drop in large dollops and then spread. The mixture will spread more when it’s in the oven.

4 Bake for 20 minutes at Gas mark 4 (175°C).

blueberry crunchEdward Winstone (Maple)

3 cups of fresh blueberries

225 g granulated sugar

2 tablespoons flour

2 tablespoons fresh lemon juice

dash of cinnamon

225 g porridge oats

340 g flour

225 g brown sugar

225 g butter

big pinch of salt

NoteA cup is tea-cup sized, or approximately 8 oz.

My Grandma lives in Chicago, USA, and likes to make this recipe on 4th July every year.

cookbook.indb 48 12/11/2009 10:45:53

puddings 49

steamed puddingOliver Northcott (Redwood)You will also need a pudding basin/bowl with a lid and a large saucepan with a lid, big enough to fi t the pudding bowl inside.1 Cream the butter and sugar together in a mixing bowl until light and fl uffy.

2 Whisk the eggs and gradually mix with butter and sugar.

3 Gently fold in the fl our.

4 Add milk to the mixture if needed to make it a dropping consistency.

5 Grease the pudding basin/bowl.

6 Pour some golden syrup into the bottom of the bowl.

7 Tip: heat the spoon over a fl ame before quickly putting it in the syrup. You will fi nd that the syrup will glide off the spoon.

8 Gently pour the cake mixture over the syrup.

9 Put on the lid of the pudding basin, ensuring a good fi t.

10 Put it in the sauce-pan of boiling water and steam for about 1½ hours, or until it is well risen.

11 Turn out and serve hot with custard or cream.

4 oz cooking margarine or butter

4 oz sugar

2 eggs

8 oz self-raising fl our

some golden syrup

artist: Anna Morseartist: Anna Morse

cookbook.indb 49 12/11/2009 10:46:25

50 puddings

1 Peel and slice the bananas thinly and place them on a large, non-stick baking tray.

2 Place the baking tray in the freezer for an hour or so until the bananas are frozen.

3 Remove the bananas from the freezer and leave to stand for 2–3 minutes.

4 Put the still-frozen

pieces in a blender with 1 tablespoon of the orange juice and the vanilla extract.

5 Whizz until smooth, adding the fromage frais and the orange juice as necessary until creamy.

6 Add lime juice to taste and serve at once or tip into a freezer container and freeze for up to one month.

6 bananas

2 tablespoons fat-free fromage frais

1–2 tablespoons orange juice

1 teaspoon vanilla extract

a few drops of lime juice

1 Pour the fl our and the salt into a bowl and make a well in the middle.

2 Put the egg in the bowl and add the milk little by little, and gradu-

ally whisk together.

3 Melt the butter in a saucepan until it goes runny.

4 Pour 2 tablespoons of the batter into the pan.

5 Lift the edge of the pancake with a palette knife to see if it is golden brown. Then toss the pancake and cook until the other side is brown.

perfect pancakes Maisy Higgs (Maple)

100 g plain fl our

1 egg, beaten

300 ml milk

10 teaspoons butter

pinch of salt

little by little, and gradu-ally whisk together.

3 a saucepan until it

Zak Feeley (Maple)

cookbook.indb 50 12/11/2009 10:46:37

puddings 51

saucy chocolate puddingJanet & Annie Stainforth (Poplar & Saplings)1 Sift the flour, sugar and cocoa powder for the cake into a 1.2 litre (2 pint) ovenproof bowl.

2 Stir in the melted butter, milk and vanilla essence.

3 Stir together the brown sugar, cocoa powder and boiling water

and pour over the cake mixture. Now it looks horrible, but it will be fine...

4 Bake for 40 minutes at 180°C (160°C in a fan oven; 350°F; Gas mark 4) and serve hot, with cream or ice cream.

for the cake

100 g (4 oz) self-raising flour

50 g (2 oz) caster sugar

1 tablespoon cocoa powder

50 g (2 oz) butter, melted

150 ml (5 fluid oz) milk

1 teaspoon vanilla essence

for the sauce

2 tablespoons cocoa powder

100 g (4 oz) brown sugar

225 ml (8 fluid oz) boiling water

Posh it up...dust with icing sugar before servingadd toasted almonds after 25 minutes in the ovenadd 2 pieces of chopped stem ginger to the cake mixadd chopped cherries or raspberries or banana to the cake mix

It’s also good (if unprepossessing) cold for breakfast!

Serves 4–6

cookbook.indb 51 12/11/2009 10:46:56

52 puddings

crêpes légères (light pancakes) Dominique Henderson(Kennington Village Library)

150 g plain fl our

50 g cornfl our

15 g vanilla sugar

4 eggs

half litre milk

pinch of salt

1 teaspoon baking powder

1 soupspoon vegetable oil (not olive oil)

orange blossom water or rum

1 Mix all the dry ingredi-ents in a large bowl (fl our, cornfl our, baking powder and vanilla sugar).

2 Run a hand whisk through these to ensure there are no lumps in the fl our or sugar.

3 Make a deep well in the centre and add the whole eggs (not in the shell!), the salt and a spoon of oil.

4 Beat gently, working from the centre of the well in a circular motion, add-ing the milk a small amount at a time. (You can always

add a little water at the end if the mixture is too thick, but you cannot take milk out if it is too runny.)

5 Beat the mixture faster and faster until all the fl our has fallen in. You should now have a smooth batter – the consistency should be a little thicker than milk or like a runny custard.

6 You can now add your favourite fl avouring (orange blossom water or rum).

7 Leave the mixture to ‘rest’ until it has reached room temperature.

Making the batter

Cooking1 Grease a non-stick frying pan or pancake pan with a little vegetable oil. Wipe away any excess oil with kitchen paper.

2 Heat the pan until it is really hot, then turn the heat down to medium.

3 Ladle the batter into the pan: you only need a thin coating over the base. Do not use too much as this will make thick, heavy pancakes.

4 As soon as the batter is in the hot pan, tip it around from side to side to get the base evenly coated.

5 It should take less than half a minute or so to cook. Flip the pancake over with a spatula – the other side will need a few seconds

only – then simply slide it out of the pan on to a plate. It should be a lovely golden colour.

6 When you have done one or two you will fi nd you know how much batter to use to get the right thickness and the timing just right.

7 You can stack the pancakes as you make them between sheets of greaseproof paper and keep them warm while you make the rest, but often they go as fast you can cook them!

8 Serve warm with your favourite topping: sugar and lemon; chocolate sauce and cream; jam or honey and so on …

cookbook.indb 52 12/11/2009 10:46:59

cakes and biscuits

cookbook.indb 53 12/11/2009 10:47:06


easy sticky lemon cakeMrs Sarah Hanley (Rowan)

1 Mix together all of the cake ingredients.

2 Put the mixture in a greased 1 lb (450 g) tin.

3 Cook at 180°C (350°F, Gas mark 4) for about 40 minutes; it’s worth checking as cooking times can vary.

4 Heat the topping ingredients in a saucepan, and pour them over the cake while it’s still warm. Take the cake out of the tin once it’s cool.

5 That’s it – it’s that easy!

6 oz (175 g) self-raising fl our

6 oz (175 g) caster sugar

6 oz (175 g) butter

5 tablespoons milk

2 eggs

grated rind of a large lemon

topping


juice of the lemon

This is a great recipe that you can usually make from ingredients you already have at home. It is easy to make as you just throw everything in and most importantly, is very delicious – great for unexpected visits or picnics!

VariationsI sometimes use granulated sugar in the topping and don’t heat the syrup for long to give the topping a crunchy texture.

Or you can use some icing sugar in the topping for another different texture.

For a chocolate and cherry cake: replace 1 oz of the fl our with the same amount of cocoa powder, and replace the lemon rind with chocolate chips and halved cherries. There is no topping. This is really gooey and better as a pudding than a cake. It also needs covering halfway through and cooking for slightly longer.

shortbreadElla Godfrey (Redwood)1 Cream the butter and sugar together until light and fl uffy.

2 Gently fold in the fl our and mix to a soft dough.

3 Place in a fl at tin and smooth out evenly, then prick the surface well with a fork.

4 Bake for approximately 40 minutes on Gas mark 4 (180°C).

5 When it comes out of the oven, cut into fi ngers, dredge with caster sugar and leave in the tin to cool.

12 oz plain fl our

4 oz caster sugar

8 oz butter

cookbook.indb 54 12/11/2009 10:47:10

cakes and biscuits 55

5 oz margarine or butter

4 oz sugar

3 oz sultanas

3 eggs

5 oz self-raising flour

1 Cream together the margarine or butter with the sugar.

2 Add in the eggs and beat slowly together.

3 Slowly fold in the flour and sultanas.

4 Prepare a loaf tin by rubbing a small amount of butter around it.

5 Then sprinkle a little flour in the tin, which should stop the cake from sticking.

6 Pour the mixture into the tin and bake it in the oven on Gas mark 4 for 30–40 minutes.

fruit cakeMae Cullen (Elm)

1 Grease a 20 cm cake tin, or line it with foil.

2 Crush the digestive biscuits in a large bowl.

3 Add the marshmallows and raisins.

4 Break the chocolate into a saucepan.

5 Add the butter and cream.

6 Stir over a low heat until the chocolate has melted.

7 Pour the chocolate mixture into the bowl and stir everything together.

8 Place the mixture into the cake tin.

9 Cover the cake with foil and press down.

10 Put in the fridge for 2 hours or until set hard, then take out of the tin and peel off the foil.

11 Cut into squares.

marshmallow biscuit cakeIsabella Richards (Redwood)

115 g (4 oz) plain chocolate

115 g (4 oz) white chocolate

115 g butter

2 tablespoons double cream

225 g (8 oz) digestive biscuits

110 g (4 oz) small marshmallows

30 g (1 oz) raisins

cookbook.indb 55 12/11/2009 10:47:17



2 Melt the chocolate and butter over a low heat in a heavy-based saucepan.

3 Take the pan off the heat, mix in the vanilla and sugar and let it cool a little.

4 Beat the eggs into the pan along with the ground almonds and

chopped walnuts. Turn into a 24 cm square baking tin or use a foil one.

5 Bake in the oven for 25–30 minutes, by which time the top will have set but the mixture will still be gooey.

6 Once cool, cut carefully, four down, four across into 16 squidgy squares!

chocolate brownies (with no fl our!)Mrs Rebecca Pogose (Poplar)

225 g dark chocolate

225 g butter

2 teaspoons vanilla extract

200 g caster sugar

3 eggs, beaten

150 g ground almonds

100 g chopped walnuts

cookbook.indb 56 12/11/2009 10:47:26



100 g margarine

100 g white or soft brown sugar

150 g sultanas

2 eggs

a few glacé cherries, chopped

cinnamon or mixed spice to taste

a little milk

1 Sieve the fl our into a mixing bowl.

2 Rub the margarine into the fl our.

3 Add the sugar, sultanas and glacé cherries.

4 Add a little cinnamon to the mixture (or mixed spice if you prefer).

5 Beat the eggs and milk together in a small bowl until smooth.

6 Add the liquid to the

dry ingredients and mix until soft (the mixture should not be too wet).

7 Spoon the cake mixture into a greased baking tin which has individual cake cells (or you could use large paper cake cases instead).

8 Bake at 200–220°C for about 12 minutes.

9 Remove the cakes from the oven and allow to cool on a wire rack.

granny’s fruit cakesLeah Salt (Maple)This recipe is special to my family as it has been passed down from my Great-Granny. I particularly love the glacé cherries!

VariationThis recipe can also be used to bake a large cake. Put the mixture into a greased, round 18 cm (7 inch) cake tin and bake at 175°C for approximately 1 hour. Test with a knife or a skewer to make sure it is cooked.

cookbook.indb 57 12/11/2009 10:47:45


1 Melt the chocolate (microwave in 10 second bursts and keep testing to check on progress).

2 Mix the cake crumbs and almonds together, and add everything else. Use enough liquid to be somewhere between too crumbly and too sticky.

3 Roll into balls.

4 Decorate (put a teaspoon of cocoa powder or coffee grains or 100s and 1000s or

shredded coconut into a tiny bowl and swirl the truffl e around to coat).

5 If presentation is important, (e.g. for Mother’s Day), you could use fancy paper cases (Lakeland do mini foil ones) or mini fold-it-yourself boxes (Hobbycraft). Or you can pile the truffl es into a pyramid on a doily.

6 The truffl es will keep for ages, and don’t need to be refrigerated.

chocolate truffl esDora Smith (Larch)

300 g plain chocolate

200 g cake crumbs (bought ‘value’ madeira cake dropped on the fl oor (in its wrapping) a few times works fi ne)

100 g ground almonds

3–6 tablespoons liquid (this can be orange juice, or strong black coffee; my Mum thinks rum, brandy, Malibu, tequila or calvados would taste good too!)

Most truffl e recipes involve double cream and a melon baller. This one is child-friendly, as long as they’ve had plenty of practice making balls from playdough.

cookbook.indb 58 12/11/2009 10:47:51


80 g brown sugar

60 g butter

40 g margarine

250 g rolled oats

pinch of salt

1 banana

2 tablespoons golden syrup

1 Melt the butter and margarine in a deep saucepan.

2 Add the sugar and golden syrup and mix well.

3 Mix in the rolled oats gradually, then add the salt and stir.

4 Mash the banana and add it to the mixture.

5 Spread the mixture into a non-stick baking

tray, and smooth it over with a knife.

6 Put it in the middle shelf of the oven and bake for 15 minutes at Gas mark 5 (190°C, 375°F). When the top is golden brown, it’s ready.

7 Leave to cool for a few minutes, then cut into squares with a sharp knife.

chewy fl apjacksKelsey Sercombe (Hazel)

1 Gently melt together the butter, marshmallows and toffees in a saucepan and stir well. Boil for 1 minute.

2 Add the rice crispies, and then spread the

mixture in to a lightly greased swiss roll tin.

3 Leave it to set and then cut into 12 squares.

caramel mallow crispiesLiam Sturgess (Maple)

125 g butter

125 g mini marshmallows

125 g caramel toffees

125 g rice crispies

rock cakes

1 Put the fl our in a bowl and rub in the margarine.

2 Add the sugar, currants, mixed peel and spice and mix well.

3 Beat the egg and milk together, and stir into the dry mixture.

4 Place in rough heaps on a greased baking tray.

5 Cook for 15 minutes at 200°C (Gas mark 6).

Jack Southfield (Sycamore)


100 g margarine

75 g sugar

75 g currants

50 g mixed peel

1 teaspoon mixed spice

1 egg

20 ml milk

75 g

75 g

50 g

1 teaspoon

1

20 ml

cookbook.indb 59 12/11/2009 10:47:55


apple spice muffi nsSamuel & Kaela Nelson(Elm & Saplings)

1 Prepare the muffi n tins. Pre-heat the oven to 375°F (190°C).

2 In a large bowl, sift together the fl our, baking powder, salt and spice. Stir in the sugar.

3 In another bowl, beat the egg. Stir in the milk and add the chopped apple and oil.

4 Pour all of the wet mixture into the dry and stir until just combined.

Add the raisins or walnuts during the fi nal strokes.

5 Spoon into muffi n cups. Sprinkle with the topping, if using.

6 Bake for about 20–25 minutes, until the tops are lightly browned and spring back when pressed gently. Allow to cool for several minutes to make removal easier.

250 g fl our

3 teaspoons baking powder

¼ teaspoon salt

1½ teaspoons mixed spice

85 g white sugar

1 egg

150 ml milk

170 g apple, peeled, cored and chopped

90 ml corn oil (or vegetable oil)

60 g raisins or chopped walnuts (optional)

optional topping

30 ml soft brown sugar

60 g chopped walnuts

This recipe is Applicious with an aroma that fi lls the room! Sam’s friend, Jamie, got us hooked on this. Mini-muffi ns are fantastic in your school lunch.


Makes 10–12 standard-sized muffi ns.

cookbook.indb 60 12/11/2009 10:47:59


8 oz butter

6 oz sugar


1 dessertspoon golden syrup

1 small tin of condensed milk

1 bar of chocolate1 Mix together 4 oz of the butter, 2 oz of the sugar and the self-raising fl our and press into a fl at tin.

2 Cook in a medium oven for about 10 minutes.

3 Melt the rest of the butter (4 oz), the rest of the sugar (4 oz), the golden syrup and the condensed milk in a saucepan.

4 Boil very slowly on a low heat and stir all the time.

5 It is ready when you drop some in cold water and it makes a squidgy ball.

6 Pour it over the cooked shortbread base.

7 Melt some chocolate and spread it over the top.

8 When it is cold, cut it into squares.

9 Eat!

caramel sliceRory Sear (Hazel)

Caramel slice is the best cake in the world! It has lots of sugar in it. This is how you make it (you have to weigh the ingredients in ounces because it’s my Granny’s recipe).

8 When it is cold, cut it into squares.

9 Eat!

cookbook.indb 61 12/11/2009 10:48:01


lemon drizzle cakeAnna Pitt-Francis (Maple)

1 First, weigh 3 eggs in their shells. Then weigh out exactly the same weight of soft butter, caster sugar and self-raising flour.

2 Mix the butter and sugar in a large mixing bowl and cream together until pale, fluffy and creamy (use a wooden spoon or a hand-held mixer).

3 Break the eggs into a measuring jug and beat with a fork. Add a little of the egg to the creamed mixture along with a tablespoon of flour. Mix it together then add some more egg and more flour, until all the egg has been added.

4 Sift in the rest of the flour and fold everything together using a metal spoon.

5 Finely grate the rind from one of the lemons and stir into the cake mixture. Squeeze the lemon juice from the lemon and add 2 tablespoons to the cake mixture and 1 tablespoon of milk. Keep the rest of the lemon juice for the topping.

6 Mix together until smooth and then spoon into the tin.

7 Bake in the oven at 190°C (375°C, Gas mark 5) for 35–40 minutes (test the centre of the cake with a cocktail stick or chopstick to check it’s cooked – if it’s still sticky, cook it for a bit longer but lower the temperature if other areas of the cake are getting rather brown!).

8 Let the cake cool in the tin for a few minutes and then turn onto a wire rack. While it is still fairly warm, place the cake on your serving plate and prick holes all over the top with a cocktail stick.

9 Peel or grate the rind from the second lemon and sprinkle the pieces on top of the cake. Sprinkle half of the granulated sugar all over the top.

10 Put the other half of the granulated sugar into a saucepan with the lemon juice from the second lemon and the remaining juice from the first lemon and stir them together over a low heat. Continue stirring until the sugar has dissolved and simmer for 3–4 minutes until syrupy.

11 Drizzle the syrup over the cake and leave it to cool completely.

3 large eggs (weigh whilst still in their shells)

the same weight of soft butter

the same weight of caster sugar

the same weight of self-raising flour

2 lemons

1 tablespoon milk

50 g (2 oz) granulated sugar

You will need a greased and lined 20 cm (8”) round cake tin (about 6 cm/2½” deep).

Alice and Libby with Max Sargent (Sycamore)

cookbook.indb 62 12/11/2009 10:48:10


500 g blackberries

1 tablespoon lemon juice

½ cup of water

450 g sugar

2 tablespoons apple pectin

1 Put the blackberries, lemon juice and water into a microwavable bowl – a pyrex dish is ideal, large enough so the juice doesn’t boil over.

2 Cover and microwave on full power for 10 minutes.

3 Stir the mixture and cook without covering for another 5 minutes on full power.

4 Strain through a sieve, and then discard the pips and pulp. Warning: HOT!

5 Put the sugar and 600 ml of the blackberry juice back in the bowl. Cover and cook for 5 minutes.

6 Uncover, stir and cook on medium power for 10 minutes, stopping to stir after 5 minutes.

7 Now add the apple pectin, and stir in well.

8 Leave the bowl uncovered, stir and cook on full power for 5 minutes.

9 Now do a setting test (put a spoonful onto a cold saucer, leave for a few minutes then poke with the spoon. If it wrinkles it has set). Repeat, until it starts to set.

10 Allow to cool and spoon into clean jars.

bramble jamAlice & Libby Page (Poplar & Playgroup)

Note: This recipe uses an 800W microwave – adjust times accordingly.

Alice and Libby with Max Sargent (Sycamore)

cookbook.indb 63 12/11/2009 10:48:19


mini jam tartsPoppy Serle (Hazel)1 Put the flour, butter and salt into a food blender and mix together.

2 Slowly add the warm water and mix until the dough is in a ball.

3 Roll out the pastry and cut out into 5 cm circles.

4 Put a spoonful of jam in the middle of the circle and push up the edges of the pastry.

5 Place the tarts on a greased baking tray.

6 Bake in the oven for 20 minutes at 200°C.

4 oz plain flour

2 oz butter

pinch of salt

3 tablespoons warm water

strawberry jam

banana breadMiss Veronica Bird (Poplar, summer term 2009)

1 Mash the bananas together and sprinkle with soda. Let this stand for 4 or 5 minutes.

2 Mix together the rest of the ingredients.

3 Mix in the bananas.

4 Place the mixture in a greased loaf pan.

5 Bake for 1 hour at 350°F.

3 bananas, mashed

3 tablespoons melted butter

1 teaspoon baking soda


2 cups of flour

1 cup of brown sugar

1 egg

1 teaspoon vanilla

My grandmother varied this by adding a cup of sultanas or, on special occasions, a cup of chocolate chips.

cookbook.indb 64 12/11/2009 10:48:31


1½ lb (675 g) cooking apples (about 3 large apples)

8 oz (225 g) self-raising flour

1½ teaspoons (7.5 ml) baking powder


2 large eggs

1 teaspoon (5 ml) almond essence

5 oz (125 g) butter

icing sugar for dusting

1 Heat the oven to 350°F (180°C, Gas mark 4).

2 Grease or line a 10” (25 cm) loose-bottomed round cake tin.

3 Put the flour and baking powder into a bowl.

4 Add the sugar.

5 Beat the eggs slightly with the almond essence, and add to the bowl.

6 Melt the butter and pour into the bowl.

7 Peel and core the apples. Cut into quarters and slice thinly.

8 Put half of the cake mixture into the prepared cake tin, spreading it evenly over the bottom.

9 Spread the sliced apples over the mixture.

10 Spread the rest of the cake mixture on top of the apples. It doesn’t matter if some of the apple is left showing.

11 Bake in the centre of the oven for about 1½ hours until golden brown and risen.

12 Turn the cake out of the tin, thickly dust with sieved icing sugar and serve with cream.

swedish apple cakeLili & Ilka Grigoropoulos (Elm & Playgroup)

cookbook.indb 65 12/11/2009 10:48:42


1 Melt the butter and stir in the cocoa; leave to cool slightly.

2 In a bowl, mix together BY HAND the eggs and the cooled cocoa mixture.

3 Add the sugar, salt, vanilla and fl our, blending well.

4 Pour the batter into a lightly greased and fl oured 8” square cake pan (or line with parchment paper).

5 Sprinkle the chopped chocolate and chopped nuts over the batter.

6 Gently press down slightly, so that they are slightly incorporated into the batter. Bake at 350°F (180°C) for 20 minutes exactly.

7 These brownies are best when slightly undercooked, so a cocktail stick should be moist when checking for doneness.

8 Cut into 16 squares.

triple chocolate browniesMadeleine Craig (Larch)

4 oz butter

3 oz cocoa

2 eggs

8 oz caster sugar

2 oz fl our

½ teaspoon salt

1 teaspoon vanilla

4 oz chopped walnuts

2 oz chopped dark chocolate

2 oz chopped milk chocolate

2 oz chopped white chocolate

I love these because they are yummy and chocolately and best of all I love to make them with my Mum!

My Mum says that this is a very easy recipe to double up for cake sales, as it is so easy to make with children and everyone wants to buy them!

cookbook.indb 66 12/11/2009 10:48:57


1 Melt the white chocolate, then stir in 1½ tablespoons of the golden syrup and mix well together.

2 Wrap the mixture in cling film and put it in the fridge for 1 hour.

3 Then melt the plain chocolate, stir in the rest of the golden syrup and mix well.

4 Wrap the plain chocolate mixture in cling film and chill it in the fridge for 1 hour.

5 The next step is to roll and shape the sweets. Divide each chocolate mixture into 7 pieces.

6 You should be able to make 12 oval sweets – 6 out of milk chocolate and 6 out of plain chocolate.

7 Use the remaining chocolate to make flower petal shapes to decorate the sweets.

8 Enjoy them yourself or give them away as a special gift!

flower chocolatesLouisa & Anna Rimmer (Elm & Poplar)

75 g white chocolate

75 g plain (dark) chocolate


1 Grease a square, shallow tin, about 7”.

2 Put the margarine and golden syrup in a pan and leave over a low heat until the margarine has melted.

3 Remove from the heat and add the sugar, oats and salt. Mix thoroughly.

4 Turn the mixture into the prepared tin and cook in the oven at 325°F (Gas mark 3) for 30–40 minutes, until golden brown.

5 Leave to cool in the tin for 5 minutes, and then cut into bars.

flapjacksMrs Sam Hook (Poplar)

4 oz margarine

4 level tablespoons golden syrup

3 oz granulated sugar

8 oz rolled oats

¼ level teaspoon salt

cookbook.indb 67 12/11/2009 10:48:58


1 Pre-heat the oven to 180°C (160°C fan-assisted oven, Gas mark 4).

2 For the topping, beat the butter and sugar together until creamy.

3 Spread over the base and slightly up the sides of a 20–21 cm round cake tin.

4 Arrange the pineapple rings on top.

5 For the cake, beat together the butter and sugar, add the eggs and then mix in the fl our.

6 Stir in 2 tablespoons of the pineapple syrup.

7 Spoon into the tin on top of the pineapple and smooth over.

8 Bake for approximately 35 minutes.

9 Leave to stand for 5 minutes before turning onto a plate.

10 Serve warm with ice cream or custard (or both!)

pineapple upside-down cakeBen Rawlings (Sycamore)

4 oz butter or margarine

4 oz golden caster sugar


2 large eggs

topping:

2 oz butter or margarine

2 oz light soft brown sugar

7 pineapple rings (with the syrup/juice reserved)

1 Mix together the butter and sugar.

2 Beat in the syrup.

3 Stir in the fl our and ginger.

4 Make the mixture into a ball with your hands.

5 Put some fl our onto a board and roll out the mixture to 5 mm (1/4 “) thick.

6 Use a gingerbread man cutter to cut into shapes and add currants or raisins to decorate.

7 Place on a baking tray and cook in the oven for 10 minutes at 190°C (375°F, Gas mark 5).

gingerbread menNatasha & Joshua Morris(Poplar & Saplings)

100 g (4 oz) butter or margarine

100 g (4 oz) dark brown sugar


225 g (8 oz) plain fl our, sifted

2 teaspoons ground ginger

currants or raisins to decorate

cookbook.indb 68 12/11/2009 10:48:59


1 In a bowl, mix the fl our, baking powder and sugar.

2 In a measuring jug beat together the milk, oil and egg.

3 Pour the wet ingredients into the dry

ones and stir to combine.

4 Carefully fold in the fruit at the end.

5 Spoon into 12 muffi n cases, and bake at 375°F (190°C) for 20 minutes or until lightly brown.

blackberry and apple muffi nsNatalie Ellett (Mum of Jessie, Rory and Morris)It is the season of the apple and we are eating them at every opportunity. This makes a delicious lunchbox addition either as a large muffi n (x 12) or a smaller fairy cake (x 24) size. When ‘using up the apples’ is less essential you can substitute any fruit, fresh or frozen – redcurrants, raspberries, blueberries etc.

10 oz (280 g) plain fl our



1 egg

8 fl uid oz (240 ml) milk

3 fl uid oz (90 ml) vegetable oil

6 oz (170 g) blackberries and chopped apple


2 Mix all the ingredients in a bowl, and beat together until the mixture is smooth.

3 Place 8” paper cases in a cupcake tray and spoon the mixture into them.

4 Bake for approximately 20 minutes, then take out of the oven and leave to cool.

5 Cut a circle from the top of each cake with a sharp knife and then cut the circle in half.

6 Make the icing by mixing the ingredients

together, adding more water to get the right consistency if necessary.

7 Spread some icing on the top of each cake, then stick the two half-circles on top of the icing so that they look like butterfl y wings.

butterfl y cakes for the cakes:

3 eggs


150 g caster sugar

150 g margarine

½ teaspoon baking powder

for the icing:

150 g unsalted butter, softened

250 g icing sugar

2 teaspoons hot water

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1 Preheat the oven to 170°C (325°F, Gas mark 3).

2 Sift the fl our, baking powder and cinnamon into a mixing bowl. Stir in the sugar.

3 Rub the butter into the fl our mixture with your fi ngertips until the mixture looks like breadcrumbs.

4 Break the egg into a jug and beat it with a fork. Add the golden syrup and mix it with the egg until smooth.

5 Make a hollow in the fl our and pour in the egg mixture. Mix everything together well until you

have a big ball of dough.

6 Put the ball of dough into a plastic bag and place it in the fridge for 30 minutes, which will make it easier to roll out.

7 Sprinkle some fl our on a table and your rolling pin. Roll out the dough evenly until it is about 0.5 cm thick.

8 Use different cutters to make different shapes and lift each biscuit onto a baking tray.

9 Bake them for 15–20 minutes until they are golden brown, and then cool on a wire rack.

spicy biscuitsDaniel Morse (Hazel)

75 g (3 oz) butter, cut into small pieces

1 small egg

275 g (10 oz) plain fl our

50 g (2 oz) golden syrup

1 level teaspoon baking powder

100 g (4 oz) soft brown sugar

1 dessertspoon cinnamon

1 Rub the margarine into the fl our, then add the baking powder, sugar, sultanas and apples.

2 Mix to a soft dough of dropping consistency with the milk.

3 Put into a greased 8” cake tin.

4 Bake for 20 minutes at 400°F (Gas mark 6) and then reduce to 350°F (Gas mark 4) for 30 minutes.

5 Serve hot with sugar, cream or custard, or serve cold with sugar sprinkled over the top.

dorset apple cakeWillow class

8 oz fl our

4 oz margarine

2 oz sugar

3 oz sultanas

5 oz cooking apples (peeled, cored and diced)

a little less than ¼ pint milk

2 teaspoons baking powder cake tin.

fl our

margarine

cookbook.indb 70 12/11/2009 10:49:04


1 Use clingfilm to line a 20 cm (8 “) shallow, square-shaped tin. Leave extra clingfilm hanging over the sides.

2 Bash the biscuits into pieces using a rolling pin (put them into a bag first so they don’t go everywhere!)

3 Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water, stirring occasionally.

4 Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).

5 Spoon the mix into the tin. Level the surface by pressing it down with a potato masher.

6 Leave to cool then put the chocolate mixture into the fridge for 1–2 hours to set.

7 Turn out the cake and peel off the clingfilm. Cut the cake into 12 squares and enjoy!

chocolate fridge cakeOlivia & Joe Hawkins (Cedar & Sycamore)

250 g (8 oz) digestive biscuits

150 g (5 oz) milk chocolate

150 g (5 oz) plain chocolate

150 g (5 oz) golden syrup

100 g (3½ oz) unsalted butter

75 g (2½ oz) raisins

100 g (3½ oz) dried apricots, chopped

60 g (2 oz) pecans, chopped (optional)

cookbook.indb 71 12/11/2009 10:49:07


1 Pre-heat the oven to 160°C and grease a cake tin.

2 Mix the flour, cocoa and sugar together and add the malt extract syrup, eggs, milk and oil. Mix well.

3 Mash the bananas and add them to the mixture.

4 Pour the mixture into the cake tin.

5 Bake for 1 hour.

chocolate banana cakeNiamh, Finn, Tuala & Connie McCann (Elm, Sycamore, Poplar & Playgroup)

8 oz self-raising flour

3 tablespoons cocoa powder

4 oz brown sugar

2 tablespoons malt extract syrup

2 eggs, beaten

4 tablespoons milk

4 tablespoons oil

2 bananas

cookbook.indb 72 12/11/2009 10:49:12

conversion chartsA note about weights and measuresThe recipes in this book are reproduced with the weights and measures as they were provided to us. Some use cups, some use ounces and some use soup spoons. Although in theory we should all use metric measurements, many of our favourite recipes, and those which have been handed down to us by our mums and grannies, use imperial. The conversion charts below are intended to be used as an approximate guide only. Cooking is not always a precise art, but it is usually better to choose one set of measures and stick to it!

Centigrade Fan-assisted Fahrenheit Gas mark140°C 120°C 275°F 1150°C 130°C 300°F 2170°C 150°C 325°F 3180°C 160°C 350°F 4190°C 170°C 375°F 5200°C 180°C 400°F 6220°C 200°C 425°F 7230°C 210°C 450°F 8240°C 220°C 475°F 9

Oven temperatures

artist: Isabella Hind (Poplar)


cookbook.indb 73 12/11/2009 10:49:14

conversion chartsWeights

Volume

Imperial Metric½ oz 15 g1 oz 25 g2 oz 50 g3 oz 75 g4 oz 110 g5 oz 150 g 6 oz 175 g7 oz 200 g8 oz 225 g9 oz 250 g

10 oz 275 g1 lb 450 g2 lb 900 g

Imperial Metric1 teaspoon 5 ml

1 dessertspoon 10 ml1 soupspoon 15 ml1 tablespoon 15 ml


cookbook.indb 74 12/11/2009 10:49:14

indexapple spice muffins, 60

bacon and egg pie, 35banana bread, 64beautiful breakfast muesli, 2blackberry and apple muffins, 69blueberry crunch, 48bramble jam, 63broccoli and bacon bake, 23butterfly cakes, 69

canadian buttermilk pancakes, 2caramel mallow crisipies, 59chapatis, 14cheat’s tiramisu, 46cheese and ham spaghetti, 28cheesy garlic bread, 15cheesy scones, 29chewy flapjacks, 59chicken and broccoli ring, 27chicken macaroni soup, 9chocolate banana cake, 72chocolate banoffee pie, 48chocolate brownies (with no flour), 56chocolate flan, 45chocolate fridge cake, 71chocolate truffles, 58coleslaw, 19cowboy casserole, 25crêpes légères (light pancakes), 52

dorset apple cake, 70dutch pancakes, 39

eggs Benedict, 3elderflower cordial, 4

flapjacks, 67flower chocolates, 67fruit cake, 55

gingerbread men, 68

grandad’s pumpkin loaves, 15grandma’s lasagne, 28granny’s fruit cakes, 57

ham and pepper pizza, 41herby halloumi risotto, 30

ice cream soda, 5instant banana ice cream, 50irish soda bread, 14

lamb roghan josh, 31lemon-brined Christmas turkey, 32lemon drizzle cake, 62lentil soup, 8

marmite whirls, 20marshmallow biscuit cake, 55marvellous Mexican, 26mini jam tarts, 64mini pavlovas, 47

naan bread pizza, 29national trust pie, 24nettle soup, 10

omelettes, 21

pancake surprise, 45pan-fried chicken, 22pea and ham risotto, 42peach smoothie, 4perfect pancakes, 50pineapple upside-down cake, 68pink lemonade, 5 pizza, 33plum and apple crumble, 44

red thai curry, 40rock cakes, 59

saucy chocolate pudding, 51sausage and tomato flan, 23

75 index

cookbook.indb 75 12/11/2009 10:49:14

seed butter, 16shortbread, 54soupe au pistou, 12spaghetti bolognese, 38special spaghetti, 36spiced apple and parsnip soup, 11spiced tomato chicken, 34spicy biscuits, 70steamed pudding, 49sticky lemon cake, 54strawberry and banana potion, 3strawberry, nut and spinach salad, 18

swedish apple cake, 65

thai fi shcakes, 20toad in the hole, 27tomato sauce for pizza or pasta, 37tomato soup, 8tomato tart, 18triple chocolate brownies, 66tropical storm stir fry, 33

vegetable spring rolls, 42

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st swithuns school cookbook

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