1. Even bigger and better experience and prizes!

2. The challenge…..
Create an ORIGINAL main dish using quality beef or lamb mince. Serve with a salad or vegetable accompaniment.

3. Your original recipe must:
Include 200g of quality beef or lamb mince
Include at least 2 portions
of vegetables and/or fruit
Serve 2 people
Be within a budget of £10

4. Judging criteria The recipes will be marked from 5 (outstanding) to
1 (poor) on the following:
Recipe originality Presentation
Healthy eating Budget
Ingredients list Recipe method
Working time plan

5. Prizes? Regional Winners 1st Place A Mini tablet for you!
£200 cooking equipment vouchers for your school
2nd Place
£100 cooking equipment vouchers
3rd Place
£50 cooking equipment vouchers

6. Want to be a winner?

7. unique innovative unusual novel creative inventive new
Recipe originality….what does that mean?
unique
Where do I start?
innovative
unusual
novel
Explore the term originality – what does it actually mean?
It is unlikely the students will start with a blank sheet of paper – what are they familiar with already?
Recipe books and food magazines
Menus – take away and restaurant
School canteen
Ready prepared meals
Internet
Other ideas
creative
inventive
new

9. Dish presentation….what does that mean?
You need to make your finished dish look attractive.
It should make people want to eat it!
You can remind the students about suitable garnishes and accompaniments.
Question them about key points they should remember for good presentation:
Don’t be tempted to overdo it, garnish should enhance not hide
Check for clean edges on plates and dishes
Think about colour
Keep it simple
Think about textures
Variety of shapes – e.g. sprouts, meat balls and new potatoes or meatballs, green beans, mashed potato?
Gather ideas from magazines, cookbooks, and other food-merchandising displays. Keep photos and sketches in a “Food Display” notebook or presentation.

10. Attention to detail!
The judges will look for how much attention the students have paid to the presentation aspects to produce their winning dish.

11. Healthy eating – what should I think about?
Remind the students about The eatwell plate and the principles.
Discuss different methods of cooking mince; consider reducing fat content.
Think about the addition of vegetables in relation to energy density.

12. Budget – maximum of £10
Consider factors that will affect the cost of ingredients for recipe development.
Seasonality –if fruits and vegetables are in season there will normally be a glut of produce and as a result the price will be cheaper
Amount purchased
Where to shop – supermarket, markets, speciality shops, famers market, farm shops, home grown
Product – premium or basic, loose or packaged?

13. Recipes are judged by James Martin.
What happens in the regional cook-off?
Students will be allocated a work space to familiarise themselves with and given an hour to prepare, cook and serve their dish.
Recipes are judged by James Martin.

14. James Martin and the team are on hand with advice and help if needed.
James looks for attention to detail, tidiness and confidence in the kitchen.

15. Looking forward to presenting the dishes to James.
The students will prepare and cook their dish and serve ready for the judges.
Looking forward to presenting the dishes to James.

16. Deciding on the winners!
The judges will look at all the dishes and mark them against the criteria.
Deciding on the winners!

17. The National Champion is found!
James Martin presents the top 3 winners with certificates and prizes.
The National Champion is found!

18. Good luck! www.simplybeefandlamb.co.uk/makeitwithmince
The National Champion’s Winning Dish

19. Find out more from James …