Practical Lessons 1. Give the ingredients list to your parent or carer in plenty of time before the lesson. 2. Weigh out the ingredients at home as time is limited in lessons- try to do this yourself. 3. The school will provide salt, pepper and flour for rolling. You must bring everything else. 4. Bring a named container to take food home in. Don’t forget to check what equipment you need on the recipe. 5. If you miss a lesson you must see your teacher to find out what you are cooking next time. 6. If you do not bring ingredients to a lesson you could receive an after school detention. 7. Please see me or ask your parents to contact me well in advance if there is any difficulty providing ingredients for a lesson. Dates for cooking: Couscous salad: Leek and potato soup: Fruit Scones Please keep and pin these sheets to your fridge or notice board as a record of what your child is cooking and when, thank you.

Couscous salad Ingredients 150g couscous (wholewheat if possible) 250ml water ( do not bring in) ½ stock cube ( chicken or vegetable) ½ a cucumber 2 tomatoes ( 8 cherry would be easier) 50g Feta cheese/ greek-style cheese (optional) Fresh herbs either basil, mint or chives ( optional) Salt and pepper Equipment: large lunchbox with a lid to make the salad in and carry it home. Method 1. Put the couscous into your container. 2. Place the stock cube into a jug, pour over 250ml of hot water and stir to dissolve. 3. Cover the couscous with the water/stock and replace the lid. 4. Chop the cucumber into small cubes. Cut the tomatoes in half and then cube. 5. If using cheese cut this into small pieces. 6. Finely chop any fresh herbs. 7. Using a fork fluff up and separate the couscous so there are no lumps. 8. Put all the ingredients into the couscous, add salt and pepper and stir thoroughly. Leek and Potato Soup Ingredients 2 large potatoes 1 large leek 25g butter/ margarine 1 stock cube Water Equipment: a container with a fitted lid suitable for carrying hot liquid home. Method 1.Fill and boil the kettle. 2.Peel the potatoes and cut into small cubes. 3.Peel the outside layer off the leek and trim off both ends. 4.Slice the leek into small rounds and wash thoroughly. 5.Place the leek and butter/margarine into a saucepan and fry gently until soft. 6.Add the potatoes. 7.Cover the leek and potatoes with hot water and crumble in the stock cube. 8.Stir thoroughly and turn to a high heat until the soup starts to bubble 9.Reduce the heat to allow your soup to simmer for 20 minutes or until the potatoes are soft. 10.Use a blender to puree your soup to a smooth consistency. 11.Add salt and pepper to taste. Gently warm through at home; this soup is lovely with a spoon of crème fraiche or double cream stirred into it.

Fruit Scones Ingredients 250g self raising flour 60g butter or margarine 150ml milk 25g sugar 75g currants or sultanas Equipment : container to carry them home Method 1.Preheat oven to 200°c/ gas mark 7 2.Sprinkle flour onto a baking tray 3.Sieve the flour into a mixing bowl 4.Rub the butter or margarine into the flour using your fingertips until it resembles fine breadcrumbs 5.Stir in the sugar and fruit with a spoon 6.Make a well in the centre of the flour and stir in the milk a little at a time until the mixture clumps together to form a ball of dough 7.Place the dough on a floured worksurface and roll out evenly to approximately 2cm thick. 8.Cut out your scones by pressing down firmly with a cutter. 9.Place onto your baking tray and brush with a little milk to glaze them. 10. Bake for approximately 10 – 15 minutes until golden brown.

Gingerbread Ingredients 175g plain flour ½ tsp bicarbonate of soda 1 tsp ground ginger 60g butter/ margarine 80g light soft brown sugar 1 free-range egg 2 tbsp golden syrup Equipment: freezer bag to store them at school ready for decorating the following week Method 1. Put the flour, ginger and soda into a mixing bowl and rub in the butter using your fingertips until no lumps are left. 2. Stir in the sugar. 3. Add the syrup and egg and mix with a wooden spoon until the mixture clumps together. Use your hands to form a firm ball of dough. 4. Knead lightly for 2 minutes. 5. Roll out to about 5mm thick and cut out your gingerbread men. If you don't have a gingerbread man cutter then use whatever you have - stars and hearts are just as tasty 6. Bake at 190'C/Gas 5 on greased baking trays (spaced out, as they will spread) for mins until golden brown 7. Leave to firm up for a couple of minutes before placing on a wire rack to cool