1. Ingredients 50g caster sugar 125ml water juice of 1/2 lemon 1 orange 1 red apple 1 pear 1 kiwi fruit 8 black grapes Method 1Boil the sugar and water to make a syrup, pour into a bowl and add the lemon juice when cool 2Peel and segment the orange 3Quarter the apple and pear; remove the core; cut each quarter into 2 or 3 slices; place in a bowl and mix with the orange 4Peel and slice the kiwi 5Cut the grapes in half lengthways and remove the pips 6Carefully mix all the fruit with the syrup and chill until required SKILLS YOU WILL LEARN – CHOPPING, SEGMENTING AND PEELING FRESH FRUIT SALAD

2. DIY SOUP Ingredients 50g lentils or split peas 500ml boiling water 1 stock cube [ beef, chicken, ham or vegetable] 1 small onion, chopped 1 small carrot, diced 25g frozen turnip 1 small potato, peeled and diced salt & pepper Garnish chopped parsley Method 1Put lentils or split peas into a sieve and wash under cold running water 2Measure boiling water and put into large pan with lentils or split peas and chosen stock cube 3Bring to boil, with lid on, and then simmer for 15 - 20 minutes 4Prepare all vegetables and add to pan Stir well then cook gently for a further 20 minutes 5Taste and add seasoning as liked 6Serve soup garnished with chopped parsley NOTEThis soup may be liquidised for a smooth finish SKILLS YOU WILL LEARN –CHOPPING, PEELING AND HEAT CONTROL

3. BANANA OATY MUFFINS Ingredients 125g Plain Flour 25g Porridge Oats 2.5 ml baking powder 2.5 ml bicarbonate of soda 1 banana, peeled and mashed 50g caster sugar 1 egg 3 x 15 ml oil 15 ml water, if needed Oven 190  C / Gas 7 Method 1.Set oven. Prepare bun tray 2.In a large bowl, sift flour, baking powder and bicarbonate of soda together 3.Add in the porridge oats 4.In a small bowl, mash banana thoroughly with a fork, then stir in sugar, egg and oil 5.Pour all of the wet ingredients into the dry. Stir until just combined 6.NOTE Batter may be lumpy, but no dry flour should be visible. DO NOT over stir. If too dry add water and mix gently 7.Spoon into prepared tins / cases and bake near top of oven for 20 – 25 minutes, until the tops are lightly browned and spring back when pressed gently Best eaten when freshly baked SKILLS YOU WILL LEARN – MASHING, COMBINING, DIVING AND BAKING

4. PASTA WITH TOMATO SAUCE Ingredients 50g pasta 10ml oil 1 clove garlic, crushed 1/2 onion, finely chopped 200g canned tomatoes pinch sugar 5 ml mixed herbs salt and pepper, to taste Topping 25g cheddar, grated Method 1.Sauce Heat oil in a small pan. Fry garlic and onion for 2-3 minutes until golden brown 2.Add tomatoes, sugar, salt and pepper. Cook for 20 -25 minutes until soft and pulpy 3.Half fill a large pan with cold water and bring to the boil 4.Cook for 15 minutes or until it rises to top of water 5.Drain pasta and serve hot topped with the tomato sauce and grated cheese SKILLS YOU WILL LEARN – CRUSHING, CHOPPING, DRAINING, FRYING AND SIMMERING

5. TUNA PASTA Ingredients 75g wholewheat macaroni Sauce 25g margarine 25mlflour 250ml semi skimmed/skimmed milk seasoning 75g tinned tuna 15ml chopped mixed peppers 15ml sweetcorn 15ml sliced mushrooms Topping 25g Edam cheese 25g wholewheat breadcrumbs Oven 180°C/350°F/Gas 4 Method 1Set oven 2Cook macaroni in boiling water for 10-12 minutes or until soft Drain and cool 3Sauce Melt margarine in small pan then gently cook the peppers and mushrooms for 5 minutes 4Add the flour and beat well 5Remove from heat then slowly add the milk, beating to remove any lumps 6When all the milk has been added return to a medium heat and cook until sauce is thick 7Flake tuna carefully and add to sauce with sweet corn and macaroni. Season to taste and place in small dish 8Topping Grate edam cheese and mix with breadcrumbs 9Sprinkle over pasta mixture and bake for 20-25 minutes or until golden brown. SKILLS YOU WILL LEARN –HEAT CONTROL, MIXING, FLAKING, GRATING AND DRAINING

6. BERE BANNOCK PIZZA Ingredients Base 50g beremeal 25g SR flour 2.5ml Bicarbonate of Soda 2.5ml Cream of Tartar 10ml oil 10ml dried milk powder cold water to mix Topping 45ml prepared pizza sauce Dried Herbs, as liked 50g Orkney Cheddar, grated Method 1Base Sift all dry ingredients into a large bowl 2Add oil 3Mix with just enough cold water to form a soft but not sticky dough 4Turn out on to a surface sprinkled with extra beremeal 5Gently coat mixture with beremeal and form into a 15cm circle 6Put 15ml oil into omelette pan and heat gently 7Transfer base to heated omelette pan and cook on both sides 8Topping Spread pizza sauce evenly over base 9Sprinkle with herbs and top with cheese 10Brown under heated grill NOTEExtra toppings can be added as liked SKILLS YOU WILL LEARN – RUBBING IN AND GRATING

7. ALL-IN-ONE QUICK MIX BUNS/SPONGE Ingredients 50g soft margarine 50g caster sugar 75g self raising flour 2.5ml baking powder 1 egg Variations: Chocolate - blend 15ml cocoa with 15ml hot water Chocolate chip - add 15g chopped chocolate Coffee - dissolve 5ml coffee in 15ml hot water Add flavouring essence + food colouring as liked Oven180°C/Gas 4 Method 1Set oven Prepare bun trays/line base of 15cm tin with greaseproof paper Arrange oven shelf in position - top for buns middle for sponge 2Put all chosen ingredients into bowl and beat well 3Divide equally into six paper cases or put into sponge tin 4Bake for 15 - 20 minutes for buns / 25 - 30 minutes for sponge.

8. YOGHURT CHEESECAKE Ingredients Base 25g Digestive biscuits 15g polyunsaturated margarine Filling 5ml sugar free jelly crystals 30ml hot water 50g cream cheese 45ml natural yoghurt Method 1Base Crush digestives. Mix with melted margarine 2Press firmly into greased 8cm pastry cutter 3Filling Sprinkle jelly crystals into hot water Dissolve in microwave for 30 seconds 4Mix jelly with cream cheese and yoghurt Beat well until smooth 5Pour over biscuit base and chill until set 6Carefully remove pastry cutter 7Decorate with fresh or canned fruit, as liked

9. PANCAKES WITH TOFFEE SAUCE Ingredients Pancakes 50g flour Pinch salt 1 egg 150ml milk Oil for frying Sauce 50g margarine 75g soft brown sugar 30ml milk Method 1Pancakes Beat flour, salt, egg, milk together 2Heat a little oil in small, flat-bottomed pan and once hot make pancakes 3Stack pancakes on paper towel until needed 4Sauce Mix all ingredients together in small pan and boil for 2 minutes 5Roll or fold up each pancake and pour a little of the sauce over each one

10. RAISIN BARS Ingredients 50g soft margarine 50g soft brown sugar 50g SR wholemeal flour 1 egg 15g All Bran 50g raisins Oven180°C / Gas 4 Method 1Set oven. Line base of tin and lightly grease paper 2Mix margarine, sugar, flour and egg 3Fold in All Bran and raisins 4Transfer mixture to prepared tin 5Flatten into tin 6Bake for 20 minutes until golden brown 7Cool in tin for a few minutes before cutting into 6 bars SKILL YOU WILL LEARN - WEIGHING AND MEASURING, FOLDING IN AND BAKING

11. FRUIT SMOOTHIES Ingredients Strawberry and Banana 1 banana 100g strawberries 10ml oatmeal 250ml greek yoghurt Banana and Mango 100g mango 1 banana 100ml apple juice 30ml orange juice Muesli and Raspberry 50g muesli 75g raspberries 15ml clear honey 100ml apple juice Method 1.Place the ingredients into a blender and process for 1 minute 2.Pour the contents into a glass and serve. SKILL YOU WILL LEARN - BLENDING 7

12. Lemon Drizzle Cake Ingredients 110g soft margarine 110g caster sugar 2 eggs Zest of ½ lemon 110g Self raising flour Drizzle 1 Juice from ½ lemon 40g caster sugar Drizzle 2 Juice from ½ lemon Icing sugar Set oven to 160˚c Method 1 Cream margarine and sugar together until and creamy 2 Add the beaten eggs and carefully mix through 3 Sift in the flour and add in the lemon zest. Fold through mixture until combined 4 Transfer mixture into a greased large foil dish 5 Bake for 45-50 minutes until golden brown and firm to the touch 6 Cool cake in tin and prepare either of the drizzles 7 Using a fork pierce the top of the cake several times pour drizzle over the top and allow to soak in 8 Cool completely and serve with crème fraiche and some summer fruit berries Note: 30ml of lemon juice can be used instead of fresh lemons

13. TRADITIONAL PIZZA Ingredients 50g strong white flour 40g Wholemeal flour Pinch of salt 2.5ml easy blend yeast 45-60ml hand-hot water 10ml olive oil Topping 45ml prepared pizza sauce Dried Herbs, as liked 50g Orkney Cheddar, grated Method 1 Base Put flour and salt in a large bowl and stir 2 Mix in the yeast 3 Add oil and sufficient warm water to make a soft dough. Knead on floured surface for 10 minutes 4 Roll out dough to a large circle and transfer to a lined baking sheet 5 Topping Spread pizza sauce evenly over base 6 Sprinkle with herbs and top with cheese 7 Bake in the oven for 10 to 15 minutes NOTE:Extra toppings can be added as liked