1. Year 9 – Shepherd’s pie Method
Peel and chop the potatoes into small chunks
Place in a saucepan and put onto boil
Chop the onion and carrot into small chunks.
In a measuring jug, measure 200ml water
In another saucepan fry the onion, carrot and garlic
Add the mince and cook until brown
Stir in tomato puree and add the water. Crumble the stock cubes in and add the peas.
Drain the potatoes and mash them, add the butter and continue to mash until smooth.
Finally add the gravy granules to the mince and mix until thickened.
Place the mince in your oven proof dish and add the mash potato on the top.
Ingredients (serves 4-6)
2-3 potatoes
10g butter/margarine
250g minced lamb, beef or Quorn
1 onion
1 carrot
1 clove garlic
2 tbsp. tomato puree
2 stock cubes
1 dessert spoon of rich beef gravy granules
200g frozen peas

2. Year 9 – Fruit Tray Bake Ingredients (serves 8-12 portions)
1-2 Bramley apple
180g self raising flour
180g margarine
180g sugar
3 eggs
Small drop Vanilla essence
Method
Preheat the oven.
In a bowl place the flour, margarine, sugar, vanilla essence and eggs and use an electric whisk to get it into a mixture.
Peel and slice the apple(s)
Grease the tray and add half the cake mixture and spread out
Spread the apples on top of the mixture
Add the other half of cake mixture on the top
Place in the oven until the sponge bounces back
Once cool slice into cubes.

3. Year 9 – Chicken and Chorizo Rice
Ingredients: (serves 4-6)
250g cooking chorizo sausages
1-2 chicken breasts
1 onion, halved and sliced
2 garlic cloves, chopped
1 tsp sweet smoked paprika
250g basmati rice
500ml hot chicken stock (1-2 stock cubes)
2 peppers, chopped
100g cherry tomatoes
Method:
Prepare all vegetables and slice chicken (use separate chopping boards)
Heat a large frying pan on a medium-high heat. Add the chicken and cook until 75C. Add the sliced chorizo, and cook until the oil starts to come out and they begin to crisp at the edges.
Tip the onion, pepper and garlic into the pan with the chorizo slices, and cook for a few mins more. Stir in the paprika and rice, mix well so that all the grains are coated, then pour in the hot chicken stock. Stir everything, then cover the pan with a lid and cook for 5 mins.
Stir in the tomatoes, and cook 8-10 mins more until the rice is tender and the liquid has been absorbed into it.

4. Year 9 – Macaroni, Ham & Cheese
Ingredients (serves 4-6)
250g macaroni
40g butter
40g plain flour
1 pint (600ml) milk
250g grated cheddar
50g grated parmesan
100g cooked ham
Method
Cook the macaroni in a saucepan of boiling water
In another saucepan melt the butter over a medium heat. Add the flour and stir to form a roux
Gradually whisk in the milk, a little at a time. This will thicken on heat.
Remove the sauce from the hob, add half of the cheese and stir until the cheese is well combined and melted. Add the ham.
Drain the macaroni
Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
Sprinkle over the remaining cheddar and the parmesan

5. Year 9 - Cajun Onion Rings and Sweet Potato Fries
Ingredients: (serves 2)
50g plain flour
1 large onion
2 egg whites
2tsp cajun seasoning
100g breadcrumbs
1 large sweet potato
2tbsp oil mixed with 2 tsp cajun
Method:
Heat the oven to 200C
Slice the sweet potato into chip shapes and place in a bowl and coat with oil and seasoning mix.
Slice the onion into rings
Place in a bowl, some flour. Coat the onions in the flour.
In a separate bowl, whisk the egg whites until foamy.
Place the breadcrumbs and cajun into a bowl.
Dip an onion ring into the egg then followed by the breadcrumbs. Once coated place on a greased baking tray.
Place the sweet potatoes on the baking tray too and place in the oven
Cook for 25 mins.

6. Year 9 – Kofta Kebabs with coleslaw
Ingredients: (serves 4)
500g lamb mince
1 onion
2 cloves garlic
3 tbsp garam masala
4 pitta breads
2 tomatoes
½ a red cabbage
1 red onion
1 carrot
Small pot of plain yoghurt
1 tsp mustard
Method:
Preheat the oven to 200C
In a bowl add the mince lamb, onion, garlic and garam masala and mix together
Create little balls and place in a bun tray, then place in the oven.
Slice the pitta breads so you can stuff them.
Chop the tomatoes
Grate the carrot, red onion and cabbage and mix with the mustard and yoghurt.
Remove the lamb kofta balls out of the oven and stuff in the pitta breads.