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2. Food Technology is about students developing their practical skills and creativity during their learning, as well as learning a valuable skill for life. Working in line with the requirements of the National Curriculum and after speaking with the students I have tried to create a varied, interesting and appealing selection of dishes, each linked to the learning in lesson. The recipes will sometimes have optional additions and students may wish to swap certain ingredients to suit their preferences. There are a few requirements to ensuring a successful food technology experience that I recommend to all students, parents and carers: Students should weigh the ingredients at home prior to the lesson (the night before), this helps students to become familiar with weighing and prepares them better for baking. Ingredients should be stored in a bag or sealed container with a lid, this should be labelled clearly with the students full name to avoid items getting mixed up (we can have over 150 students cooking on one day!) Students should bring the ingredients into school on the day of the practical lesson and leave the food in the fridge or store cupboard in the morning before tutor period. If you are struggling to get ingredients or are unable to cook due to additional circumstances, please contact the Design Technology department at least 24 hours before the practical lesson so we can try to make alternative arrangements. Dont forget to check out Food Technology on our school website. We have a great gallery of pictures of student work and they get a chance to see what all the different years are up to in food technology: http://www.epschool.org/content/food-technology- ks3http://www.epschool.org/content/food-technology- ks3 Many thanks and keep cooking! Mrs J Moss Head of department, Food Technology The food technology teachers can be emailed at: Jennifer.Moss@epschool.orgRosie.Bradwell@epschool.org

3. Recipe TitleYear Rock Cakes7 Cous Cous / Pasta salad7 Pasta Bake7 Exotic fruit crumble7 Vegetable tart7 Mixed bean chilli7 Cupcakes7 Carrot & Coriander soup8 Ragu Sauce8 Macaroni Cheese8 Curry8 Cheesecake8 Sweet & sour chicken8 French onion soup with cheesy toast8 Welsh Cakes8 Victoria sponge9 Cookies9 Quiche9 Apple turnovers9 Swiss Roll9 Pizza9 3

4. Exotic Fruit Crumble Ingredients: 2 apples (fresh) 50g butter/marg 100g plain flour 50g oats 25g sugar 50g sultanas (optional) Additional fruits (choose one or two) These can be fresh, frozen or tinned in juice/light syrup. Mango, blueberries, raspberries, peach, nectarine, Kiwi, Lychee, Pineapple, blackcurrant, strawberry, blackberries, passion fruit Equipment: Ovenproof dish / cake tin / loaf tin Rock Cakes Ingredients: 200g self raising flour 75g butter / marg 75g sugar 75g dried mixed fruit 1 egg Additions / changes: Swap the self raising flour to a wholemeal version Swap the dried mixed fruit for dried cranberries or raisins Equipment: Container with sealed lid to carry home rock cakes 4

5. Pasta Bake Ingredients: 175g pasta (e.g. penne, fusilli – not spaghetti) 1 onion 1 tsp herbs (oregano / basil / mixed herbs) – available in school 1 garlic clove 1 tin of chopped tomatoes / passata 50g cheddar cheese Additional ingredients: (Choose 3, 2 should be vegetables) Sweetcorn, mushrooms, pepper, olives, ½ courgette, ½ aubergine, cooked ham slices, tuna, pepperoni, chorizo, cooked chicken Additions / changes: Add tortilla crisps for a crunchy topping option Slice a tomato and add to the top to improve presentation Equipment: Ovenproof dish / cake tin / loaf tin Cous Cous / Pasta Salad Ingredients: 150g Cous Cous (can be plain or a flavoured packet) / 150g cooked pasta 1tbsp pesto / ½ stock cube Additional ingredients: (Choose 3-5) Sweetcorn, spring onion, carrot, ¼ cucumber, cherry tomatoes, olives, cooked ham, cooked chicken, peppers, celery, radish, beetroot, peas, mange tout, pumpkin seeds, pepperoni, chorizo Garnish? Add some coriander or parsley to improve presentation Equipment: Container with sealed lid to carry home salad 5

6. Vegetable Tart Ingredients: 1 small pack of Pre made puff pastry (chiller section of supermarket) 3 tbsp tomato puree 1tsp mixed herbs 3 Vegetables to put on top: Sweetcorn, onion, 4 mushroom, ½ courgette, ¼ aubergine, 1 pepper, olives Additions / changes: 50g cheese (optional) Equipment: Container with sealed lid to carry home Tarts Mixed bean Chilli Ingredients: 1 onion 1 clove of garlic 1 pepper 1 carrot 1 tin of Kidney Beans/chickpeas/cannillini beans 30g red lentils 1 tsp chilli powder 1tsp cumin 1 tin of chopped tomatoes Additions / changes: Tortilla chips, 50g cheese Equipment: Container with sealed lid to carry home Chilli 6

7. Cupcakes Ingredients: 150g margarine 150g caster sugar 3 eggs (medium / large) 150g self raising flour 1tsp vanilla extract Additions / changes: 2-3 Tbsp cocoa powder (not drinking chocolate as this contains sugar & changes the ratio of ingredients) 1 lemon 1 tbsp coffee granules 50g chocolate chips 50g sultanas Equipment: Container with sealed lid to carry home Cupcakes 7

8. Carrot & Coriander Soup Ingredients: 3 carrots 1 potato 1 onion 1 clove of garlic 1 stock cube (chicken or vegetable as beef turns the soup brown!) 2 tsp dried coriander powder Additions / changes: Add 30ml cream (single or double) Equipment: Container with sealed lid to carry home – a large flask is advised as Students have made 3 Litres before! Ragu Sauce Ingredients: 1 onion – essential as students will be dicing this as part of their assessment 1 garlic clove 1 x 400g can of chopped tomatoes 1 tsp dried or fresh herbs – available in school Salt & pepper – available in school 150g pasta (not spaghetti) Additions / changes: (Choose 1-3) ½ courgette, ½ pepper, 5 mushrooms, 3 Tbsp sweetcorn, chopped black olives, 2 slices of cooked ham, chorizo Equipment: Container with sealed lid to carry home Ragu Sauce & pasta 8

9. Macaroni Cheese Ingredients: 350g macaroni or small pasta 30g butter 30g flour 400ml milk 200g cheddar cheese / Red Leicester Additions / changes: (Choose 1 or 2) 3 slices of cooked ham, 2 tomatoes to be sliced in class for decoration, tin of chopped tomatoes can be mixed in, 40g breadcrumbs for the topping, tortilla crisps or plain crisps for the topping Equipment: Ovenproof dish / cake tin / loaf tin Curry Ingredients: 1 onion 1 garlic clove 1 tbsp curry paste / curry powder 1 tin of chopped tomatoes / passata sauce 1-2 chicken breast / Quorn fillets / 100g red lentils 1 small potato Additions / changes: (Choose 1-3) 50g fresh spinach, 5 mushrooms, ½ pepper, ½ courgette, ½ can coconut milk Equipment: Container with sealed lid to carry home curry. 9

10. Cheesecake Ingredients: 150g digestive biscuits 60g butter, melted 200g soft cheese such as Philadelphia 150ml pot double cream (not Elmlea as this does not whisk easily) 50g icing sugar / caster sugar Additions / changes: You could swap the soft cheese for a chocolate flavour soft cheese Equipment: Container to put finished product in such as a round tin or plastic container with lid. Sweet & Sour Chicken Ingredients: 2-3 chicken breasts / boneless thigh meat / Quorn pieces 1 small red pepper 1 small green pepper 2 garlic cloves, chopped 1 onion 1 small can sliced pineapple Chicken stock cube (diluted in school - dissolved in 175ml hot water) For the sauce - provided in school for the students 1 tbsp soft light brown sugar 2 tbsp rice vinegar 2 tbsp dark soy sauce 2 tbsp tomato purée 2 tbsp cornflour mixed with 2 tbsp water Additions / changes: Add in: 1x220g can water chestnuts, drained and sliced Equipment: Container with sealed lid to carry home sweet & sour chicken 10

11. French onion soup with cheesy toast Ingredients: 50g butter 3 large onions 2 garlic cloves 1 beef stock cube (vegetable for vegetarians) 1 tbsp plain flour 4 slices French bread / baguette 100g cheese (cheddar) Additions / changes: Swap the baguette for a crusty roll or a couple of slices of bread. Equipment: Container with sealed lid to carry home Soup Welsh Cakes Ingredients: 225g self-raising flour 1 level teaspoon mixed spice 75g caster sugar 110g spreadable butter 110g mixed dried fruit / raisins 1 large egg a little milk (if needed) – provided in school Additions / changes: Equipment: Container with sealed lid to carry home Welsh cakes 11

12. Victoria Sponge Ingredients: 150g margarine 150g caster sugar 3 eggs (medium / large) 150g self raising flour 1tsp vanilla extract Additions / changes: For the filling: Jam, Lemon curd, chocolate spread Equipment: Container with sealed lid to carry home Victoria sponge. Cookies Ingredients: 150g butter 80g light brown sugar 80g granulated sugar 2 tsp vanilla extract 1 large egg 225g plain flour ½ tsp bicarbonate of soda ¼ tsp salt 200g plain chocolate chips or chunks Additions / changes: Swap the chocolate chips for raisins Equipment: Container with sealed lid to carry home 12

13. Quiche Ingredients: 150g plain flour 75g butter 2 eggs 125ml milk 50g grated cheese Additions / changes: 2 slices cooked ham, 1 onion, 1 tbsp sweetcorn, ½ pepper, 4 mushroom, 1Tbsp pesto Equipment: Container with sealed lid to carry home Quiche. Apple Turnovers Ingredients: Pack of pre-made filo pastry – 270g (approx £1.50) 100g sugar 2 apples (fresh) 50g butter 1tsp cinnamon / ginger 1 egg Additions / changes: Add 50g raisins Equipment: Container with sealed lid to carry home 13

14. Swiss Roll Ingredients: 2 eggs 50g caster sugar 50g self raising flour 2tbsp jam / chocolate spread Additions / changes: Add icing sugar to decoration Add in 2 Tbsp cocoa powder for a chocolate Swiss roll Equipment: Container with sealed lid to carry home Swiss roll. Pizza Ingredients: Pizza dough – 20p – available to purchase from Food Technology in lesson Toppings – Essential: 150-200g cheese (cheddar or mozerella) 3 Tbsp tomato puree 1 tsp dried mixed herbs – available in school Additions / changes: Sweetcorn, cooked ham, olives, pepper, onion, mushroom, tomatoes, anchovies, pineapple, cooked chicken, pepperoni. Equipment: Container with sealed lid to carry home Pizza. 14