1. Spanish Sausages Ingredients 1 green pepper 1 tbsp oil 4 vegetarian sausages 1 bay leaf 2 cloves 1 tin of tomatoes 1 onion Equipment Hob Chopping board Vegetable knife Frying pan/electric frying pan Wooden spoon Tin opener Oven temperature Medium hob MethodHealth and Safety 1) Put on an apron, check hair is tied back and wash hands. 2) Peel and chop the onion. Wash and chop the pepper (don’t forget to remove all of the seeds). 3) Add the oil to the pan and sweat the onions and peppers (the onions should become slightly transparent). 4) Slice the sausages and add them to the pan. 5) Open the tin of tomatoes and add them to the pan. 6) Add the bay leaf (do not crumble it) and the cloves. Stir with the wooden spoon. 7) Allow your dish to simmer for 10-15 minutes then remove the bay leaf and cloves with the wooden spoon. 8) Place food in a container ready to be eaten then wash all the equipment in warm soapy water and dry with a tea towel. Put the equipment away in the correct place.

2. Ingredients 1 sweet pastry case, 2 lemons, 3 teasp corn flour, 2 eggs, 125ml water and 100g sugar Equipment Oven, baking tray, electric whisk, grater, small plate, teaspoon, tablespoon, juicer, vegetable knife, small bowl, saucepan, chopping board, measuring jug and a mixing bowl. Oven temperature 200°C/Gas mark 6 Hob on medium heat Method Health and Safety 1) Put on an apron, check hair is tied back and wash hands. Turn oven on. Place the pastry case onto the baking tray. 2) Blend the corn flour with the water in the measuring jug. Wash the lemons and grate the lemons. Cut the lemons and juice them. 3) Put the water, corn flour, rind and lemon juice in the saucepan. Turn the hob on and bring the mixture to the boil, stirring it constantly with the wooden spoon. Remove the mixture from the heat and add 50g sugar. Stir. 4) Separate the eggs. Put the whites into the mixing bowl and the yolks into the saucepan. Do not let the yolks mix with the egg whites. Stir the yolks into the mixture and pour it into the pastry case. 5) Whisk the egg whites with the electric whisk until they form peaks. Stir the rest of the sugar into the egg whites with the metal tablespoon. Evenly spread the meringue so that the lemon filing is covered. 6) Cook in the oven for 20 minutes. Wash all the equipment in warm soapy water and dry with a tea towel. Put the equipment away in the correct place. Lemon Meringue Pie

3. Ingredients 1 x 185g tin tuna 1 x 400g tin chopped tomatoes OR 1 400g tin condensed mushroom soup 50g grated cheese 1 small onion1 pepper 1 small tin sweet corn 200g dried pasta shapes (macaroni, shells, penne, etc) 1 dessertspoon oil Equipment Saucepan Frying pan Ovenproof casserole dish Chopping board Vegetable knife Tin opener Wooden spoonColander MethodHealth and Safety 1) Chop onion and pepper into even sized pieces and cook gently in a pan with the oil until soft. Tie hair back, put on apron and wash hands. 2) Add tinned tomatoes OR soup and continue to cook gently until the sauce reduces and thickens. 3) Stir in the drained tinned tuna and sweet corn and stir gently to combine the ingredients. Switch off the heat. 4) In a separate pan, bring a quantity of water to boil. When boiling add the dried pasta (the water must cover the pasta). 5) Continue to boil until the pasta has increased in size and become soft all the way through (refer to the cooking times on the packet as they will vary). 6) Drain the pasta and combine the ingredients. Place into the casserole dish and cover with the grated cheese. Tuna Pasta Bake

4. Meat free/Vegetable Curry Ingredients Curry sauce/spices 1 onion 200g tofu/soya/Quorn or 1 courgette, 1 pepper, 400g tin of peeled tomatoes and 1 large cooked potato 150g brown/white long grain rice 1 tbsp oil Equipment Frying pan Chefs knife Saucepan Wooden spoon Cutting board Colander MethodHealth and Safety 1) Peel and dice the onion and prepare any other vegetables accordingly. Put on an apron, check hair is tied back, wash hands. Wash any vegetables that are not peeled. 2) Heat the oil in the frying pan and sweat the onion. Take care with the oil in the pan. 3) Put the water into the saucepan and bring to the boil. When it is boiling, place the rice in the pan and follow the packet instructions for cooking times. 4) Add the other vegetables (not the tinned tomatoes) or tofu/soya/Quorn pieces. Heat through. 5) Add the curry sauce/spices to the frying pan and allow to heat through. Add the tinned tomatoes if using. 6) Once cooked, drain the rice in the colander over the sink. Serve the curry sauce in the centre of the rice.

5. Creaming/All in one cake Ingredients 3 eggs 150g Self raising flour 150g sugar 150g margarine Filling for the cakes Equipment 2 sandwich tins 1 mixing bowl 1 wooden spoon 1 palette knife 1 cooling rack Oven temperature 190°C or Gas Mark 5 MethodHealth and Safety 1) Tie hair back, put apron on and wash hands. Turn oven on and get equipment out. Wash hands after you have tied your hair back. 2) Grease the two tins, place a piece of greaseproof paper in each tin and grease the paper. Do jot spill any grease. Use a brush to apply the oil. 3) Cream the sugar and margarine together in the mixing bowl using the wooden spoon. Hold the bowl properly to keep it steady. 4) Beat the eggs into the mixture.Throw the egg shells straight into the bin. 5) Fold the flour into the creamed mixture. Add a little bit of flour at a time so as not to spill it. 6) Split the mixture evenly into the two tins and place them on a baking tray. Make sure the mixture is flat. Make sure that you do not spill any if the mixture. 6) Cook in the oven for 20-25 minutes. Remove from the oven and tins and cool on a cooling rack. Use oven gloves to remove hot food. Put tins in to soak straight away.

6. Orkney Gingerbread Ingredients 50g wholemeal flour 50g plain flour 1 teaspoon ground ginger 1 teaspoon cinnamon ½ teaspoon mixed spice ½ teaspoon bicarbonate of soda 75g margarine 50g sugar 50g treacle 1 egg 3 tablespoons of water Equipment: 1 saucepan, 1 wooden spoon, 1 pan stand, 1 Mixing bowl, 1 tablespoon, 1 square baking tin (greased and lined), 1 cooling rack Oven temperature 200°C or Gas Mark 6 MethodHealth and Safety 1) Tie hair back, put apron on and wash hands. Turn oven on and get equipment out. Wash hands after you have tied your hair back. 2) Put the margarine, treacle and sugar in the saucepan and stir with a wooden spoon on a low heat. DO NOT allow mixture to boil, you only want it to melt. 3) Place the dry ingredients (flour and spices) in a mixing bowl. Do not let any spill onto the surface. 4)Put the saucepan on the pan stand and stir in the dry ingredients. Make sure you put the hot pan on the stand. 5) Beat in the egg and water so the mixture is a soft dropping consistency. Throw the egg shells in the bin. 6) Pour the mixture into the tin and put in the oven for 20-30 minutes. Make sure you do not spill the ingredients. 7) Take put of the oven and turn the cake onto the cooling rack. Se oven gloves to remove tin from oven.

7. Rubbed in cakes Ingredients 200g self raising flour 100g margarine 75g sugar 1 egg 50g dried fruit/jam Equipment Non stick baking tray Mixing bowl 1 teaspoon Palette knife Flour dredger Cooling rack Oven temperature 200°C or Gas Mark 6 MethodHealth and Safety 1) Tie hair back, put apron on and wash hands. Turn oven on and get equipment out. Wash hands after you have tied your hair back. 2) Place the flour in the mixing bowl and rub the fat into it using your fingertips. Ensure hands are clean before starting this task. 3) Add the sugar and dried fruit then mix together. Make sure the work surface is clean. 4) Bind the mixture together with the egg. Out egg shells straight into the bin. 5) Separate into 8 cakes and place on the baking tray. Add the jam if required. Wash hands when you have finished this task. 6) Cook for 20 minutes.Ensure the temperature is correct. 7) Remove from the oven and place on the cooling rack. Use oven gloves to remove the tray. 8) Wash up all equipment and tidy away. Use hot soapy water to wash up with.

8. Whisked sponge Ingredients 3 eggs 75g plain flour 75g sugar Jam/Filling Equipment Swiss roll tin Mixing bowl Sieve Electric whisk Metal tablespoon 2 pieces greaseproof paper Palette knife Oven temperature 190°C or Gas Mark 5 MethodHealth and Safety 1) Tie hair back, put apron on and wash hands. Turn oven on and get equipment out. Wash hands after you have tied your hair back. 2) Grease the tin, lay the greaseproof paper in the tray and grease that as well. Do not spill any grease on the work surface. 3) Whisk the eggs and sugar in a mixing bowl until thick and white in colour. Switch off the whisk when removing the beaters. 4) Sieve the flour into the bowl and fold in carefully with the metal spoon. Use a metal spoon to keep the air in the mixture. 5) Pour the mixture into the tin and place in the oven for 15 minutes. Keep the mixture level and do not spill any on the surface. 6) Sprinkle sugar onto a second piece of greaseproof paper. Only sprinkle enough to cover the surface of the cake. 7) Cut the edges of the cake and spread the jam. Roll when warm. Roll when still warm so that it does not crack. 8) Wash up and tidy away.Use warm water and soap.