© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 3 lunchbox fun

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 3 aims and objectives aim to explore a range of foods that can be eaten at lunchtime objectives * work in pairs * make familiar and unfamiliar dishes, e.g. pockets and samosas * work safely and hygienically * learn new cookery skills, e.g. grilling, frying

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 3 setting the scene * this module is about making tasty food for lunchtime or a snack * the recipes will introduce you to new skills * you could use the recipes to make fun and interesting lunchboxes in the future

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 3 recipes you will make: hummus, pepper and grated carrot pockets greek yogurt with honey veggie samosas

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 3 food skills and techniques you will: use a knife safely grate and slice use a grill and oven fry make pastry make samosas, i.e. filling, shaping and baking Why not download and insert a BNF cooking skill video here?

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 3 shopping list ½ red or green pepper 1 ½ carrot 2-3x15ml spoons hummus 2 pitta bread 1 potato 1 onion ½ green chilli 1x5ml spoon garam masala 1x25ml spoon tumeric 1x15ml spoon oil 50g peas (frozen) 1x15ml spoon coriander 1 pack filo pastry 25g butter for 2 peoplefor 10 people 3 red or green peppers 8 carrots large tub of hummus 10 pitta bread 5 potatoes 5 onions 3 green chillies garam masala tumeric oil 250g peas (frozen) coriander 5 packs filo pastry 125g butter 1x15ml spoon flaked almonds 200ml Greek yogurt 1x10ml spoon honey 1x15ml spoon raisins flaked almonds 1 Ltr Greek yogurt jar of honey raisins

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 3 plan of action review recipes to be cooked prepare the samosa filling – allow to chill prepare the veggie pockets – keep in the fridge make and bake the samosas – cool on a cooling rack make the yogurt dish and serve ensure that you collect your equipment before you start to cook weigh and measure your ingredients accurately keep your work surfaces clean and tidy – wash up as you go

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 3 information healthier eating look out for the virtually fat free varieties of Greek yogurt, they taste just as good try making the pitta pockets with reduced fat hummus and wholemeal pitta bread making the samosas bigger means weight for weight they contain less pastry

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 3 information budgeting making lunch can be cheaper than buying it everyday seasonal vegetables can be cheap grating carrots or cheese makes them go further freeze some samosas for another time use frozen vegetables – just use what you need and store the remainder for another time

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 3 information food safety and hygiene wash fresh fruit and vegetables before use chop on a chopping board take care when using the grill and oven if grilling the pitta bread, be especially careful as these get hot quickly ensure pan handles do not stick over the edge of the hob

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 3 information cooking for the future hummus pockets use different types of pitta bread, e.g. garlic, wholemeal vary the crunchy vegetables and fruit in the pockets, e.g. celery, spring onion, grated apple. replace hummus with a tuna-mayo mix, grated cheese or sliced hard boiled egg vegetable samosas use different vegetables, e.g. okra, sweetcorn, spinach add more chilli for an extra kick

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 3 © British Nutrition Foundation 2005