P a g e | 1

INDEX

PAGE RECIPE

STARTERS/SIDE DISHES

3 Vegetable soup

4 Potato rosti

5 Honey glazed carrots

6 Roasted vegetables

7 Potato wedges

8 Pasta salad

9 Rice salad

11 Coleslaw

12 Vegetable samosas

MAIN COURSES

13 Stir fry

15 Pasta bake

16 Beef curry

17 Vegetable curry

19 Chilli con carne

21 Pizza

23 Short crust pastry

24 Quiche

25 Spaghetti Bolognese

27 Fajitas

28 Lasagne

30 Cheese straws

31 Bread rolls

32 Melting meatballs

33 Shepherd pie

35 Fish pie

37 Fish cakes

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PAGE RECIPE

DESSERTS/CAKES

39 Fruit salad

40 Cheesecake

41 Shortbread

42 Chelsea buns

43 Bakewell tart

45 Lemon meringue pie

47 Pate sucre tartlets

48 Muffins

49 Scones

50 Profiteroles

52 Victoria sandwich

53 Fruit gateau

54 Swiss roll

55 Drop scones

56 Yule log

57 Mince pies

P a g e | 3

VEGETABLE SOUP

Skill Rating

Ingredients

1 onion

1 potato

2 carrots

1 leek

1 stock cube

2 tsp mixed herbs

1 pint water

1 tblsp vegetable oil

Equipment

Chopping board

Sharp knife

Vegetable peeler

Sieve

Jug

Teaspoon

Saucepan

Blender

Method

1. Wash and peel vegetables. Chop finely. Grate carrot.

2. Add oil to a large saucepan.

3. Add onion – fry until soft. Add rest of vegetables, and sweat for 5-10

minutes stirring with a wooden spoon.

4. Add stock cube and 1 pint water and simmer for 20-30 minutes.

5. Season and blend until desired consistency.

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POTATO ROSTI

Skill Rating

Ingredients

1 potato

Pinch salt

Pepper

Equipment

Chopping board

Sharp knife

Frying pan

Sieve

Grater

Vegetable peeler

Mixing bowl

Spatula

Method

1. Peel and grate potato

2. Add salt and leave for five minutes

3. Squeeze out excess water.

4. Season well.

5. Heat oil until potato sizzles.

6. Place a layer of potato neatly in the pan and fry until the potato on top

looks translucent.

7. Turn potato over and cook other side until brown.

P a g e | 5

HONEY GLAZED CARROTS

Skill Rating

Ingredients

1 large carrot

1 tblsp honey

1 dstsp parsley

15g butter or margarine

Salt and pepper

Equipment

Chopping board

Sharp knife

Small saucepan

Wooden spoon

Sieve

Tablespoon

Vegetable peeler

Method

1. Chop parsley and cut carrot into batons.

2. Simmer gently until just soft

3. Drain carrots and melt the margarine in a pan. Add honey, parsley and

seasoning.

4. Toss carrots in honey sauce.

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ROASTED VEGETABLES

Skill Rating

Ingredients

1 courgette

1 onion

1/4 butternut squash

1 parsnip

Spray oil

Thyme, rosemary or sage

Equipment

Chopping board

Sharp knife

Baking tray

Vegetable peeler

Method

1. Chop vegetables into pieces.

2. Lay in tin and spray with oil.

3. Add seasoning and herbs.

4. Cook at 200oC for 20—30 minutes

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POTATO WEDGES

Skill Rating

Ingredients

1 potato

Cajun seasoning

Oil

Equipment

Chopping board

Sharp knife

Baking tray

Method

1. Chop potato into wedges of even sizes.

2. Spray over oil and seasoning.

3. Cook at 200oC for 30—40 minutes

P a g e | 8

PASTA SALAD

Skill Rating

Ingredients

100g pasta shells

1 large tomato

½ red pepper

½ green pepper

50g sweecorn

4 raw mushrooms – washed and sliced

Dressing

3 tbsp olive oil

1 tbsp white wine vinegar

1 tbsp chopped fresh mint

2 tsp grainy mustard

Salt and pepper

Equipment

Chopping board

Sharp knife

Large pan

Colander

Wooden spoon

Mixing bowl

Jug

Method

1. Bring to boil ½ saucepan of water

2. Add pasta – cook for 10 minutes until pasta is ‘al dente’

3. Drain pasta and put into bowl

4. Chop all vegetables and add to cold pasta

5. Mix together with dressing

6. Serve chilled

P a g e | 9

RICE SALAD

Skill Rating

Ingredients

150g long grain rice

50g peas (frozen)

2 spring onions

Small red pepper

225g tin sweetcorn

Dressing

75ml olive oil

1 tbsp lemon juice

Small clove garlic

1/2 teaspoon sugar

Sprig of parsley or mint to garnish

Equipment

Chopping board

Sharp knife

Large pan

Small saucepan

Sieve

Wooden spoon

Tablespoon

Small bowl

Hand whisk

Teaspoon.

Method

1) Wash and slice spring onions on chopping board using sharp knife.

2) Wash red pepper, cut in half, remove seeds, cut into strips and then into

1cm squares.

3) Fill large pan 2/3 full with cold water and put on to boil.

4) When water is boiling (large bubbles) add rice and stir. Cook on medium

heat for approx. 15 mins until tender.

5) Add peas to pasta and cook for approx. 3 minutes.

6) Drain in sieve and cool.

7) Drain in sieve and cool in cold water.

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8) To make the salad dressing, put olive oil into small bowl, add lemon juice,

garlic and sugar and whisk.

9) In mixing bowl place rice, peas, spring onion, red pepper and sweetcorn

and mix. Add salad dressing and mix again.

10) Put into serving dish and chill in fridge before serving.

11) Garnish with fresh herbs, e.g. mint or parsley.

P a g e | 11

COLESLAW

Skill Rating

Ingredients

¼ hard white cabbage

2 carrots

1 small onion

25g sultanas

3-4 tbsps mayonnaise

Salt and pepper

25g peanuts (optional)

Equipment

Grater

Vegetable peeler

Chopping board

Sharp knife

Small bowl

Method

1. Peel and grate carrot into bowl

2. Peel and finely chop onion

3. Shred cabbage

4. Mix altogether with sultanas and nuts if used. Mix in mayonnaise.

5. Garnish with parsley or paprika.

P a g e | 12

VEGETABLE SAMOSA

Skill Rating

Ingredients

1 potato

½ onion

50g peas

2 tsp curry powder

¼ pint water

1 packet filo pastry

50g margarine or butter

Salt and pepper

Equipment

Chopping board

Sharp knife

Jug

Mixing bowl

Flour dredger

Tablespoon

Pastry brush

Frying pan

Kitchen paper

Method

Filling:

1. Heat the oil

2. Fry the onion and potato for 5 minutes

3. Add peas and curry powder

4. Add water and cook until potatoes are soft. Season to taste.

5. Allow to cool

Samosa

1. Lay out filo pastry sheet and brush with melted margarine

2. Place 1 tablespoon of filling mix into the corner of the filo pastry

3. Fold the samosa into triangle shape

4. Place on a baking tray and bake for 10-15 minutes.

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STIR FRY

Skill Rating

Ingredients

100g noodles

50g bean sprouts

4 spring onions

1 carrot

1 pepper

1 courgette

2 tbsps oil

1 tbsp soy sauce

1 tsp Chinese 5 Spice

250g chicken/beef/turkey/lamb or meat alternative such as quorn

Any other vegetables of own choice may be used

Equipment

Chopping board

Sharp knife

Vegetable peeler

2 Large pans

Sieve

Small saucepan

Sieve

Wooden spoon

Tablespoon

Serving dish

Method

1. Put large pan of water on to boil, ready for the noodles

2. Peel the carrot, wash the bean sprouts and onions, and trim the ends of

the onions

3. Cut all the vegetables (except the bean sprouts) into batons.

4. Heat the oil in a saucepan or wok. The oil should be hot. Add the meat

until cooked thoroughly.

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5. Add the vegetables except the bean sprouts and spring onions and fry

over a high heat for 2 minutes. Add the bean sprouts and spring onions

and cook for a further minute.

6. Add the soy sauce, 5 Spice.

7. Simmer noodles until soft for approximately 5 minutes. Drain and add to

stir fry.

P a g e | 15

PASTA BAKE

Skill Rating

Ingredients

100g pasta

25g plain flour

250ml milk

75g cheese

Salt and pepper

25g margarine

Equipment

Chopping board

Sharp knife

Large pan

Small pan

Grater

Plate

Sieve

Jug

Wooden spoon

Oven proof dish

Hand hisk

Method

1. Bring a pan of salted water to the boil and boil pasta for 12-15 minutes.

2. Grate cheese onto plate.

3. Melt margarine and add the flour. Cook for ½ minutes and then add the

milk gradually. Stir continuously until it thickens.

4. Stir in most of the cheese and season with salt and pepper.

5. Pour the sauce over the pasta in the dish, sprinkle with the rest of the

cheese.

6. Place under the grill to brown the top.

P a g e | 16

BEEF CURRY

Skill Rating

Ingredients

200g beef

1 onion

1 apple

1 tbsp curry powder

1 tin chopped tomato

1 vegetable stock cube

1 tbsp tomato puree

½ pint water

1 small carton yoghurt

1 tblsp vegetable oil

Equipment

Chopping board

Sharp knife

Large pan

Wooden spoon

Jug

Method

1. Cut beef into even size cubes

2. Peel and chop onion

3. Peel and chop apple

4. Put one tablespoon of oil in a wok/large pan

5. Add onion, apple, curry powder and tomato puree to oil. Fry gently for 5

minutes.

6. Add beef and cook gently for a further 10 minutes.

7. Add vegetable stock cube and ½ pint water. Stir well and bring to the boil

8. Cover and simmer for 30-40 minutes (check consistency, add more water

if required).

9. Stir in yoghurt and simmer for a further 5 minutes.

10. Serve with rice.

P a g e | 17

VEGETABLE CURRY

Skill Rating

25ml vegetable oil

1 onion

2 cloves garlic

1 large potato

1 carrot

1 celery stalk

225g chickpeas (tin-drained)

100g cauliflower

50g mushrooms

½ apple

2 vegetable stock cubes

2 teaspoons curry powder

½ tsp ground ginger

½ tbsp tomato purée

2 tsp garam masala

20g raisins.

Equipment

Large saucepan with lid

Wooden spoon

Chopping board

Sharp knife

Measuring jug.

Method

1. Peel and chop onion (on chopping board using sharp knife).

2. Peel and chop potato into cubes.

3. Peel and chop carrot into cubes.

4. Wash and slice celery.

5. Wash and cut cauliflower into florets (similar sizes to the other

vegetables).

6. Wash and slice mushrooms.

7. Chop apple into pieces (remove core first).

8. Peel and crush cloves of garlic.

9. Put stock cubes into measuring jug and mix with 250ml hot water.

10. Put oil into pan and fry onion and garlic for 2–3 mins, until they soften.

P a g e | 18

11. Add celery and apple to pan and cook gently for 3–4 mins (medium to low

heat).

12. Add curry powder and ginger and cook gently for 1 min.

13. Add all other ingredients except garam masala.

14. Bring to boil, reduce heat, cover pan with lid and cook for approx. 40

minutes.

15. Stir in garam masala.

P a g e | 19

CHILLI CON CARNE

Skill Rating:

Ingredients

200g minced beef

1 onion

1 215g tin red kidney beans

2 tbsp cooking oil

1 green or red pepper

1 beef stock cube

400g tin chopped tomatoes

Chilli powder (amount varies

according to taste – 1 tsp at a

time)

150g long grain or basmati rice.

Equipment

Large saucepan

Medium saucepan

Wooden spoon

Chopping board

Sharp knife

Sieve

Teaspoon

Tablespoon

Method

1. Fill large saucepan with cold water and boil. Switch off when boiled.

2. Peel & chop onion on chopping board with sharp knife.

3. Wash green/red pepper. Cut in half, remove seeds, then cut into strips

and finally into pieces.

4. Put cooking oil into medium saucepan, add onions and fry on medium heat

for approx. 2 mins until translucent (clear in colour).

5. Add minced beef and fry until brown (approx 5 mins).

6. Add green/red pepper and cook for a further 3 mins until slightly

softened.

7. Open and drain can of kidney beans into the sink, using the sieve.

P a g e | 20

8. To the minced beef add the tin of tomatoes, crumbled stock cube, chilli

powder and kidney beans. Bring to boil, cover and simmer (cook gently)

for approx. 25 mins.

9. Reheat water in large saucepan until it is boiling, then add rice and cook

on a medium heat for 15–20 mins.

10. Drain rice in sieve over sink and arrange around edges of serving

plate/dish.

11. Place chilli mixture in.

P a g e | 21

PIZZA

Skill Rating

Ingredients

150g strong flour

Pinch salt

12.5g yeast

½ tps sugar

¼ tsp vitamin C

1 tblsp vegetable oil

125ml warm water

1 tbsp dried milk powder

½ onion

1 tin chopped tomato

2 tsps mixed herbs

½ tsp salt and pepper

100g grated cheese

Toppings:

50g mushrooms

or 50g bacon

or 50g pineapple

Equipment

Chopping board

Sharp knife

Baking tray

Jug

Small bowl

Table knife

Greaseproof paper

Flour dredger

Rolling pin

Method

1. Preheat oven to 220oC/Gas 7

2. Chop onion finely and fry in oil.

3. Add tomatoes, herbs and seasoning. Simmer for 10 minutes for form a

thick sauce.

P a g e | 22

4. Cream yeast with sugar, add vitamin C, vegetable oil and warm water in a

jug.

5. Add to flour, milk powder and salt slowly, mixing with a table knife until it

forms a dough.

6. Knead the dough on a floured board for 5 minutes or until it becomes

smooth and elastic.

7. Roll out and shape dough.

8. Place onto a baking tray with greaseproof paper.

9. Spread over sauce.

10. Sprinkle on cheese and other toppings.

11. Bake for 20-25 minutes.

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SHORTCRUST PASTRY

Skill Rating

Ingredients

100g plain flour

25g hard margarine

25g lard

4 tsps cold water

Pinch of salt

Equipment

Food processor

Round-bladed knife

Method

1. Mix flour and salt in a mixing bowl and rub margarine and lard until it

resembles fine breadcrumbs and looks slightly yellow.

2. Add cold water a little at a time, and mix with a round-bladed knife until

it forms a stiff paste.

P a g e | 24

QUICHE

Skill Rating

Ingredients

Pastry:

150g plain white flour

37g lard

37g butter

6 tsp cold water

Pinch of salt

Filling:

40g grated cheese

1 egg

1/8 pint milk

Pinch salt and pepper

Possible fillings:

¼ onion

¼ pepper

25g rashers of bacon

25g ham

25g goats cheese

1 tomato

Mixed herbs

Method

Make Pastry

1. Rub fat and flour together with fingertips. Add cold water slowly until

pastry is formed.

2. Roll out pastry and cut into small discs with a cutter.

3. Grease a bun tin and place pastry discs into tray

Make Filling

1. Mix egg and milk together with a fork. Add salt and pepper.

2. Place chosen fillings of quiche into pastry cases. Pour over milk and egg

mixture.

3. Sprinkle over cheese

4. Bake for 15 – 20 minutes at 200oC

P a g e | 25

SPAGHETTI BOLOGNESE

Skill Rating

Ingredients

250g minced beef

1 onion

100g mushrooms

1 small green pepper (optional)

2 tbsp cooking oil

450g can chopped tomatoes

1 beef stock cube

Pinch of mixed herbs

Salt and pepper

100g dried spaghetti

Sprig of parsley to garnish.

Equipment

Chopping board

Sharp knife

Measuring jug

Wooden spoon

Colander

Medium saucepan and lid

Large saucepan

Tablespoon.

Method

1. Peel and chop onion and pepper on chopping board, using a sharp knife.

Remove seeds from pepper.

2. Wash and slice mushrooms.

3. Put cooking oil in medium saucepan and fry onion on medium heat for 2

mins.

4. Add mince and fry, stirring gently with wooden spoon, until it is brown

(approx 5 mins).

5. Add mushrooms and pepper and fry for approx. 5 mins, until slightly

softened.

6. Add chopped tomatoes and sprinkle in stock cube.

7. Add mixed herbs and salt and pepper.

P a g e | 26

8. Bring to boil and then simmer very gently with lid on, stirring occasionally,

for 30 mins.

9. Fill large pan ¾ full with water and bring to boil. Add pinch of salt.

10. When water boils, add spaghetti and cook for 10–15 minutes.

11. Drain spaghetti in colander over sink and arrange around the edges of the

dish/plate, leaving a hollow in centre for Bolognese sauce.

12. Pour sauce in hollow and garnish with parsley.

P a g e | 27

FAJITAS

Skill Rating

Ingredients

2 tortilla wraps

100g chicken (1 breast)

1/4 pepper

1/4 onion

4 tblsp chopped tomato

1 tsp chilli or fajita mix

optional

25g grated cheese

2 dstsp sour cream

Equipment

Chopping board

Sharp knife

Large pan

Wooden spoon

microwave

Method

1. Chop the vegetables into strips.

2. Chop the meat into strips.

3. Fry the onion in dstsp of cooking oil until soft.

4. Add the meat and fry until cooked through.

5. Add the peppers and fry for a further 3—4 minutes.

6. Add the tomato and seasoning and heat through.

7. Place each tortilla wrap in the microwave for 10 secs.

8. Assemble the fajitas.

P a g e | 28

LASAGNE

Skill Rating

Ingredients

Meat sauce

200g minced beef

450g can chopped tomatoes

25g cooking oil

1 medium onion

½ green pepper (optional)

1 beef stock cube

1 clove garlic

Pinch mixed herbs

Pinch black pepper

75g lasagne sheets.

Cheese sauce

25g margarine

25g plain flour

375ml milk

100g Cheddar cheese

Parsley to garnish.

Equipment

Chopping board

Sharp knife

Cheese grater

Tin opener

2 wooden spoons

2 pans – medium and small

Measuring jug

Metal plate

Oblong ovenproof dish.

Method

1. Preheat oven to 190ºC/Gas 5.

2. Peel and chop onion.

3. Grate cheese.

4. Dice vegetables.

P a g e | 29

5. Take medium pan, add 25g cooking oil, put on medium heat and add

chopped onion.

6. Cook onion for 2 mins until translucent (clear) in colour.

7. Add minced beef to onions and cook, stirring continuously, until beef is

brown in colour (approx. 5 mins).

8. Add green pepper (if using) and cook for further 2 mins, stirring

constantly until slightly softened.

9. Add tinned tomatoes, stock cube, mixed herbs, clove of garlic (crushed

and chopped) and black pepper.

10. Stir ingredients and simmer for 10 mins.

11. Whilst meat sauce is cooking, make cheese sauce by using roux method.

12. Put marg. into small pan and melt gently over low heat.

13. Stir in flour with wooden spoon until mixture forms a roux (paste).

14. Take mixture off heat and add milk, a little at a time, stirring constantly

until all milk is added.

15. Put pan back on heat and heat gently, stirring constantly, until sauce

thickens. Do not leave the pan unattended.

16. When sauce thickens, add ¾ of grated cheese, stir into mixture, then

remove pan from heat.

17. Now make lasagne. Put a layer of meat sauce into bottom of ovenproof

dish. Next add a layer of lasagne sheets, then another layer of meat

sauce, then another layer of lasagne sheets, then the final layer of meat

sauce, finally pour over cheese sauce on top.

18. Sprinkle rest of grated cheese over lasagne and bake in oven for approx.

30 minutes (190ºC/Gas 5).

19. Remove from oven and garnish with parsley.

P a g e | 30

CHEESE STRAWS

Skill Rating

Ingredients

100g self-raising flour

1/4 tsp salt

1/2 tsp mustard

50g margarine

75g Cheddar cheese

1 egg, beaten.

Equipment

Mixing bowl

Teaspoon

Round-bladed knife

Small bowl

Measuring jug

Cheese grater

Baking tray

Flour dredger.

Method

1. Preheat oven 180°C/Gas 4.

2. Grease a baking tray.

3. Sieve the flour, salt and mustard together in mixing bowl.

4. Rub in margarine with fingertips until it resembles fine breadcrumbs.

5. Beat egg with a fork in a small bowl.

6. Grate cheese.

7. Add cheese to breadcrumb mixture and mix.

8. Add egg, a little at a time, and mix until it forms a stiff dough.

9. Roll out thinly and cut into strips with a round-bladed knife.

10. Place onto a baking tray.

11. Bake in oven for 10–15 mins until golden brown.

12. When cooked, allow to cool for a few minutes and very carefully remove

from baking tray and place onto cooling tray, using a palette knife.

P a g e | 31

BREAD ROLLS - SHAPED

Skill Rating

Ingredients

200g strong plain flour

1 tbsp dried milk

½ tsp salt

1 tbsp oil or 25g margarine

25g fresh yeast

1 tsp sugar

½ tsp vitamin C

125ml warm water

Equipment

Chopping board

Teaspoon

Small bowl

Measuring jug

Table knife

Flour dredger

Plastic bag

Pastry brush

Baking tray

Greaseproof paper

Method

1. Preheat oven 220oC/Gas 7

2. Cream yeast with sugar, add warm water and vitamin C. Leave to ferment

for 15 minutes in a warm place.

3. Put flour, dried milk and salt into a bowl. Mix well.

4. Pour yeast liquid into dry ingredients.

5. Mix to an elastic dough with a table knife.

6. Knead for 5 minutes on a floured surface.

7. Shape and place onto a baking tray.

8. Prove in warm place (15 minutes in plastic bag)

9. Brush with egg or milk.

10. Bake 10-15 minutes until golden brown and sounds hollow when tapped.

P a g e | 32

MELTING CHEESE MEATBALLS

Skill Rating

Ingredients

250g lean steak mince

1 small onion

150g carrots

40g cheddar cheese

Salt and pepper

Sauce:

1 tin chopped Tomatoes

2 tbsps tomato Puree

1 onion

1 tsp mixed herbs

1 tbsp oil

Method

1. Preheat oven to 200oC, Gas 6. Finely dice the onion and grate the carrot.

Cube the cheese into 8 pieces.

2. Place mince in a large bowl. Add carrot and onion. Mix together. Add

seasonings.

3. Make 8 meatballs, pressing a cube of cheese into the centre of each one.

Mould firmly into balls. Place on a baking sheet. Cook for 20 minutes until

cooked through completely.

4. Fry the onion in oil until soft. Stir in the tomatoes, tomato puree and

herbs. Heat for 5 minutes.

5. When the meatballs are cooked remove from the oven and add the sauce.

You may serve with spaghetti or mashed potato.

P a g e | 33

SHEPHERDS PIE

Skills Rating

Ingredients

500g potatoes

25g margarine

3 tbsp milk

1 onion

250g minced lamb

2 beef stock cubes

250ml water

Salt and pepper

Pinch mixed herbs

2 tbsp cooking oil

Tomato to garnish.

Equipment

Large pan

Medium pan

Chopping board

Sharp knife

Measuring jug

Potato masher

Wooden spoon

Peeler

Tablespoon

Colander

Mixing bowl

Kettle

Method

1. Preheat oven to 220ºC/Gas 7.

2. Peel and chop onion.

3. Peel and chop potatoes into even sized pieces.

4. Put potatoes in large pan, cover with water, add a pinch of salt, bring to

the boil, then simmer until soft – approximately 20 minutes.

5. Drain potatoes and add salt and pepper, margarine and milk and mash until

potatoes are soft and creamy and free from lumps.

P a g e | 34

6. Whilst potatoes are cooking, put cooking oil into medium-sized pan, add

onion, put on heat and cook for 2–3 minutes until onion is soft.

7. Add minced lamb and cook on a medium heat until brown for

approximately 5 minutes. Stir with wooden spoon.

8. Boil kettle.

9. Crumble lamb stock cubes into measuring jug and add 250ml hot water

and mix.

10. Add stock to minced lamb, add mixed herbs and cook on medium heat for

approx. 20–25 minutes.

11. When minced lamb is cooked, pour into bottom of ovenproof dish.

12. Spoon mashed potato over minced lamb, by starting first around edges

and then spooning into middle of dish. Make sure there are no gaps and

that the minced lamb is evenly covered. Smooth over, then make a ridge

pattern with a fork.

13. Put in oven and bake for 20–25 minutes.

14. Garnish with sliced tomato along top when cooked.

P a g e | 35

FISH PIE

Skill Rating

Ingredients

350g white fish

3 hard-boiled eggs

Pinch of salt and pepper (mustard

powder optional)

4 large potatoes

15g margarine/butter

15ml milk

Roux Sauce:

25g margarine/butter

25g flour

250ml milk

100g Cheddar cheese

Tomato and parsley to garnish

Equipment

Chopping board

Sharp knife

Large saucepan with two metal plates or a steamer

Measuring jug

Mixing bowl

Fork or potato masher

Wooden spoon

Large, shallow, ovenproof dish

Medium saucepan

Baking foil (optional).

Method

1. Preheat oven to 190ºC/Gas 5.

2. Wash the fish and steam it over a pan of simmering water, either using

two metal plates or a steamer, until cooked (approx. 15 minutes) or

alternatively wrap fish in foil and bake in the oven for approx 15 minutes,

190ºC/Gas 5.

3. Flake fish with a fork, leave on plate until needed.

P a g e | 36

4. Hard-boiled eggs – put eggs into boiling water, lower heat and simmer for

5 minutes. Leave to cool and remove shells.

5. Put a large pan of water on to boil.

6. Peel and dice the potato into 1cm cubes.

7. Add potatoes to the water and bring to the boil, then simmer for about

10 minutes until the potatoes are cooked.

8. Drain and mash potatoes.

9. Add 15ml milk and 15g margarine and mash well until thick and creamy

with no lumps, then leave to stand.

10. Make the roux sauce by melting 25g butter/margarine in a pan. Stir in

25g flour and cook gently over heat for 1 min. Take the pan off the heat

and add the milk a little at a time, stirring constantly with a wooden

spoon.

11. Return to the heat (medium heat) and bring to the boil stirring all the

time until it thickens.

12. Put 50g grated cheese (do not use all the cheese) into the sauce. Add any

flavourings e.g. salt, pepper or mustard powder and mix well. Remove from

the heat immediately.

13. Add the flaked fish to the sauce, season and add chopped parsley.

14. Slice eggs.

15. Put fish mixture into a shallow, greased, ovenproof dish and arrange

sliced eggs on top.

16. Put mashed potato on top of the fish mixture and eggs.

17. Sprinkle the rest of the grated cheese on top.

18. Bake in oven 190ºC /Gas 5 for 15–20 minutes until golden brown.

19. Garnish with tomato and parsley.

P a g e | 37

FISH CAKES

Skills Rating

Ingredients

350g potatoes

200g fish fillet or tinned fish

25g butter

1 egg

Small bunch parsley

200g dried breadcrumbs or stale

bread grated

4 tbsp cooking oil

Salt and pepper to season.

Equipment

Large saucepan

Frying pan

Metal plate x 2

Pastry brush

Sharp knife

Pastry cutter

Chopping board

Palette knife

Colander

Flour dredger

Mixing bowl

Tablespoon

Potato masher

1 medium-large grater

Greaseproof paper

Method

1. Peel potatoes and cut into even-sized pieces.

2. Place into large pan and cover with cold water.

3. Bring to boil and simmer for approx. 20 minutes until potatoes are soft.

4. Place fish in cold water. Bring to the boil. Turn off heat and leave for 10

minutes.

5. Chop parsley.

6. Drain potatoes and mash until smooth.

P a g e | 38

7. Stir fish and parsley into potatoes and season well.

8. Make breadcrumbs in food processor.

9. Place potato mixture onto floured surface. Make it into sausage shape and

divide into 8 even pieces. Shape into rounds.

10. Crack egg onto metal plate and beat with fork.

11. Put breadcrumbs onto a piece of greaseproof paper.Dip each fishcake into

beaten egg, then breadcrumbs.

12. The fishcakes can then be fried or oven-baked. If oven-baked, put onto

greased baking tray and bake in oven for 15–20 minutes at 200ºC/Gas 6.

If fried, heat oil in frying pan and cook fishcakes on both sides for

approx. 2 minutes per side until golden brown.

P a g e | 39

FRUIT SALAD

Skill Rating

Ingredients

330ml carton juice

A selection of fruits e.g.

1 banana

1 pear

1 orange

½ pineapple

½ melon

10 grapes

10 cherries

1 apple

10 strawberries

Equipment

Chopping board

Sharp knife

Mixing bowl

Colander

Method

1. Empty juice into a mixing bowl.

2. Wash and chop pear and apple into even pieces. Add to juice

3. Peel and slice the banana, add to juice.

4. Segment the orange.

5. Wash the grapes, cut in two to remove the pips if there are any. Add to

juice.

6. Serve the fruit salad chilled.

P a g e | 40

CHEESECAKE

Skill Rating

Ingredients

225g low fat soft cheese

25g caster sugar

1 lemon

125ml double cream

Biscuit Base:

150g digestive biscuits

75g butter or margarine

Equipment

Chopping board

Sharp knife

Rolling pin

Mixing bowl

Lemon squeezer

Small bowl

Sieve

Hand whisk

Dessert spoon

Container for cheesecake

Method

1. Make the biscuit crumbs in the food processor. Melt the margarine or

butter.

2. Add the biscuit crumbs to the melted margarine and mix well. Place in a

dish and chill in the fridge.

3. Wash and grate the lemon. Squeeze out the juice.

4. Whip the cream with an electric hand mixer, until it starts to thicken.

5. Mix the cream, cheese, sugar, rind and juice for a few seconds.

6. Spread over crumbs

7. Chill and then decorate.

P a g e | 41

SHORTBREAD

Skills Rating

Ingredients

150g plain flour

100g butter/margarine

50g caster sugar

2 drops vanilla essence

Caster sugar for sprinkling.

Equipment

Mixing bowl

Round-bladed knife

Teaspoon

Pastry brush

Baking tray

Palette knife

Wire cooling rack

Flour dredger

5–6 cm cutter.

Method

1. Preheat oven to 160°C/Gas 3.

2. Put flour and sugar into mixing bowl and mix together.

3. Cut the margarine into small pieces and add to the flour and sugar and

rub in with fingertips until mixture “sticks” together.

4. When mixture “sticks” together, add the vanilla flavouring.

5. Gently knead mixture until it forms a soft ball. Remove from bowl.

6. For petticoat tails, shape the dough into a circle (approx. 1cm thick) on

the greased baking tray and cut into 6 even-sized, triangular pieces.

7. Prick all over with a fork and mark the edges with a fork.

8. Bake the shortbread for 15–20 minutes, until it is pale golden brown.

9. Remove from oven, allow shortbread to cool for 5 minutes before

removing from tin.

10. Sprinkle with caster sugar.

P a g e | 42

CHELSEA BUNS

Skills Rating

Ingredients

200g strong flour

Pinch salt

25g sugar

25g butter or margarine

12.5g yeast

¼ tsp vitamin C

125ml warm water

1 tblsp vegetable oil

Filling

50g sultanas or mixed fruit

25g butter or margarine

25g sugar

2 tsp mixed spice

Equipment

Dessert knife

Rolling pin

Pastry brush

Sieve

Flour dredger

Small bowl

Measuring jug

Method

1. Sieve flour and salt into bowl and rub in margarine. Stir in sugar.

2. Blend yeast, oil, sugar, vitamin C and warm water together.

3. Add the yeast mixture to the flour and mix. Knead the dough onto a

floured surface for 5 minutes until the dough is smooth and elastic.

4. Melt the margarine, sugar and spice and add the fruit.

5. Roll out the dough to a 20cm square and spread over the fruit mixture.

6. Roll the dough and cut into 6 even size pieces.

7. Place the rolls into a round tray and prove for 10 minutes.

8. Brush with egg or milk wash. Cook in the oven for 20-30 minutes until the

buns hold their shape when pushed.

P a g e | 43

BAKEWELL TART

Skill level

Ingredients

Pastry

150g plain flour

37g margarine

37g lard/white fat

6 tsp cold water to mix (approx.)

Pinch of salt

Filling

50g margarine

50g caster sugar

50g self-raising flour

25g ground almonds

1 egg

2 tbsp jam

2tsp almond essence

100g icing sugar

4 dstsp cold water

Equipment

Mixing bowl

Plastic/wooden spoon

Round-bladed knife

Teaspoon

Tablespoon

18cm flan ring

Sharp knife

Palette knife

Spatula

Rolling pin

Measuring jug

Flour dredger.

Method

1.

2. Preheat oven to 190°C/Gas 4.

P a g e | 44

3. Using a food processor mix the fat and flour until it looks like

breadcrumbs and slightly yellow.

4. Add approx 6 teaspoons water to form a dough.

5. Roll out on floured surface, using a floured rolling pin, to approx. 0.5cm

thick.

6. Put flan ring on baking tray and grease lightly.

7. Line the flan ring with the pastry and trim edges.

8. Spread base of flan with jam.

9. Make the sponge topping using the ‘all in one’ method. Use an electric

hand mixer.

10. Spread the mixture evenly over the jam

11. Bake in oven for 20–25 minutes until pastry is golden brown.

12. Dust the top of tart with icing sugar or glace icing.

P a g e | 45

LEMON MERINGUE PIE

Skill Rating

Ingredients

Pastry

150g plain flour

37g margarine

37g lard/white fat

125ml cold water (approx.) to mix

Pinch salt

Filling

Grated rind and juice of 2 large

lemons

250ml cold water

50g cornflour

50g caster sugar

2 large egg yolks

40g margarine/butter.

Meringue

2 large egg whites

100g caster sugar.

Equipment

Food processor

Baking tray

Teaspoon

Tablespoon

Wooden spoon

Measuring jug

Small pan

Wooden/plastic spoon

Electric whisk

Palette knife

Spatula

Grater

Juicer

Rolling pin

18cm flan ring

P a g e | 46

Greaseproof paper.

Method

1. Preheat oven to 190°C/Gas 5.

2. Prepare pastry: process fat and flour until it resembles fine

breadcrumbs.

3. Add cold water, a little at a time, and mix with a round-bladed knife until

it forms a stiff paste.

4. Roll out on a floured surface to 0.5cm thick.

5. Line a 18cm flan ring with it (the ring should be placed on a baking tray

and lightly greased).

6. Bake blind for 20 minutes on high shelf or until fully cooked

7. Remove pastry case from the oven, leave to cool, and lower oven

temperature to 150°C/Gas 2 for the meringue.

8. Place cold water, lemon juice and rind, sugar and cornflour into a

saucepan. Heat and stir continuously with a wooden spoon until it thickens.

9. Remove from heat and beat in egg yolks, lemon juice and margarine/

butter.

10. Pour the lemon mixture into the pastry shell and spread it out evenly.

11. For the meringue, use a large clean mixing bowl and whisk the egg whites

until they form soft peaks.

12. Beat in 1 tablespoon of caster sugar at a time until all is added (mixture

should have formed stiff peaks).

13. Spread the meringue mixture all over the filling so it seals the top

completely.

14. Cook in oven (150°C/Gas 2) for 45 minutes until the meringue has turned

pale beige and is crisp on the outside and squashy in the middle.

P a g e | 47

PATE SUCRE TARTLETS

Skill Rating

Ingredients

200g plain flour

100g butter, softened

1 tbsp caster sugar

1 egg yolk

Few drops vanilla essence

2 tsps Water

1 carton Ready-made Custard

200g fruit e.g. raspberries or strawberries

1 sachet quick jel

Equipment

Food processor

Sieve

Tablespoon

Rolling pin

Baking beans

Measuring jug

Small saucepan

Wooden spoon

Method

1 Preheat oven to 180oC, Gas Mark 4

2 Process the fat and flour to make breadcrumbs. Stir in the sugar. Make a

well in the centre.

3 Mix the egg yolk and vanilla.

4 Knead lightly until smooth.

5 Roll out pastry.

6 Cook by blind baking for 15 minutes with baking beans until the pastry is

golden in colour

7 When the pastry is cool pour over a carton of custard.

8 Onto the custard decorate with fruit.

9 Prepare quick gel and pour over custard.

P a g e | 48

MUFFINS

Skill Rating

Ingredients

125g self raising flour

50g caster sugar

1 x 5ml teaspoon baking powder

90ml semi-skimmed milk

1 egg

30ml oil

75g fresh or tinned fruit of any variety

Equipment

Sieve

Mixing bowl

Wooden spoon

Chopping board

Sharp knife

Two tablespoons

Bun tin

Bun cases

Cooling rack

Method

1 Pre heat oven 180oC or Gas No 4

2 Prepare fruit

3 Sieve together Baking powder and flour.

4 Mix all the ingredients together to form a smooth batter

5 Stir in the fruit

6 Divide the mixture equally between the cake cases using 2 spoons

7 Bake for 20-25 minutes, until golden

8 Take out and put on a cooling rack. Leave to cool.

P a g e | 49

SCONES

Skill Rating

Ingredients

200g self raising flour

50g margarine

Pinch salt

¼ pint milk

Sweet: 50g of caster sugar

Fruit: 50g caster sugar and 50g dried fruit

Savoury: 50g grated cheese

Wholemeal: ½ white, ½ brown flour, or all wholemeal

Equipment

Chopping board

Sharp knife

Sieve

Cheese grater

Table knife

Flour dredger

Pastry cutter

Baking tray

Greaseproof paper

Pastry brush

Measuring jug

Method

1. Heat the oven to Gas 7/220oC

2. Sieve the flour and salt into a bowl

3. Rub in the margarine with fingertips until the mixture looks like

breadcrumbs

4. Add other flavourings i.e. fruit, cheese, etc. Make a well in the mixture

and add enough milk to make a dough

5. Knead on a floured board. Pat out to ½ inch thick.

6. Cut into shapes. Put onto a lightly greased baking tray. Glaze with milk.

7. Cook for 10 minutes, until risen and golden and sound hollow.

P a g e | 50

PROFITEROLES

Skill Rating

Ingredients

Choux Pastry

50g plain flour

125ml water

50g margarine

1 large egg

Filling & Icing

¼ pint/125ml double cream

75g plain chocolate

Equipment

Sieve

Plate

2 Saucepans

Small mixing bowl

Wooden spoon

Hand whisk

Piping bag

Sharp knife

Measuring jug

Tablespoon

Wire rack

Method

1 Preheat oven to 200oC, Gas 6. Sieve flour onto a plate. Place water and

margarine in a small saucepan and bring to boil.

2 Remove from heat and stir in flour, beat well. Return to a low heat and

cook for a further 2 minutes, beating continuously with a wooden spoon

until mixture leaves the side of the pan.

3 Remove from heat and allow to cool slightly. Whisk egg and beat into

mixture a little at a time.

4 Place mixture in a piping bag or spoon onto a greased tray. Bake for 30-35

minutes until golden brown, well risen and crisp.

P a g e | 51

5 Remove from oven and pierce each one to allow the steam to escape.

Leave to cool on a wire rack. Whip cream.

6 Melt chocolate by either carefully heating in the microwave, or melting in

a double boiler. To do this, break chocolate into small pieces in a bowl.

Boil a small saucepan of water, remove from the heat and place basin on

top. Leave for 3-4 minutes until the chocolate has melted; stir until

smooth.

7 Fill choux buns with whipped cream when cool. Then coat with chocolate

using a knife.

P a g e | 52

VICTORIA SANDWICH

Skill Rating

Ingredients

100g soft margarine

100g caster sugar

2 eggs

100g self raising flour

jam

Equipment

Two sandwich tins

Two greaseproof circles to fit sandwich tins

Mixing bowl

Tablespoon

Palette knife

Hand mixer

Method

1. Heat the oven to 180oC/Gas 5

2. Grease and line 2 x 6” sandwich tins

3. Make using the Creaming Method. Cream together the sugar and

margarine until pale and fluffy.

4. Whisk the egg with a fork, in a measuring jug and add a little at a time,

mixing well with each addition.

5. Sieve the flour and whisk well, until a soft dropping consistency.

6. Divide the mixture evenly between the tins.

7. Smooth the top with a palette knife.

8. Bake for 20-30 minutes.

N.B. To test if cooked, lightly press with fingertips – if cooked the cake will

spring back. It should also be lightly browned (unless chocolate cake!).

P a g e | 53

FRUIT GATEAU

Skill Rating

Ingredients

75g plain flour

3 eggs

75g caster sugar

½ pint double cream

Decoration possibilities:

Grated chocolate

Coconut

Fruit

Nuts

Equipment

Chopping board

Two sandwich tins

Two greaseproof circles to fit sandwich tins

Hand mixer

Sieve

Mixing bowl

Tablespoon

Wire rack

Method

1 Preheat the oven to 200oC, Gas Mark 6

2 Line the bottom of two circular sandwich tins

3 Put the eggs and sugar into a bowl. Whisk until thick – use the ‘W Test’ to

check

4 Add the sieved flour, and carefully fold into the mixture using a metal

spoon

5 Pour into the tins and bake for 10-15 minutes

6 Tip out onto a wire rack to cool.

7 To decorate: whisk cream until thick, fill each layer with cream , coat

outside edges of cake with cream, place grated chocolate/coconut or

other decoration onto a layer of bakewell paper and roll the edges of the

cake into the decoration, coat the top of the cake with cream and

decorate with fruit.

P a g e | 54

SWISS ROLL

Skill Rating

Ingredients

3 eggs

75g caster sugar

75g plain flour

Jam

Caster sugar

Equipment

Swiss roll tin

Mixing bowl

Wooden/plastic spoon

Greaseproof paper

Spatula

Hand whisk

Method

1. Preheat oven to 200°C/Gas 6. Line and grease a swiss roll tin.

2. Put the eggs and sugar into a bowl. Whisk until thick – use the ‘W Test’ to

check.

3. Add the sieved flour, and carefully fold into the mixture using a metal

spoon.

4. Pour mixture into swiss roll tin. Spread evenly.

5. Bake for 7–8 minutes until cake is firm and springy in the centre and

shrinks slightly away from the side of the tin.

6. Whilst swiss roll is in oven, sprinkle sugar onto a piece of greaseproof

paper.

7. Remove swiss roll from tin and turn out onto sugared greaseproof paper.

Carefully remove greaseproof paper and trim edges with sharp knife.

8. Spread quickly with slightly warmed jam.

9. Make a roll with fingers, drawing the paper away from you over the

sponge.

10. Leave to cool resting on the seam.

11. Dredge with caster sugar.

P a g e | 55

DROP SCONES

Skill Rating

Ingredients

225g self raising flour

½ tsp salt

1 tbsp caster sugar

1 egg

300ml milk

25-50g melted butter

Equipment

Sieve

Mixing bowl

Wooden spoon

Tablespoon

Frying pan

Spatula

Pastry brush

Small bowl

Teatowel

Method

1. Sieve flour and salt into a bowl.

2. Add sugar and then mix to a smooth batter with the egg and half the

milk.

3. Stir in the remaining milk.

4. Lightly brush a frying pan with melted butter and heat.

5. Drop small rounds of scone mixture (about 12 in all) from a tablespoon

into the pan.

6. Cook over a moderate heat until bubbles show on the scone surface.

7. Carefully turn over with a spatula and cook for a further 2 minutes.

8. Repeat until all the mixture is used up. Keep scones warm in a folded tea-

towel.

9. Serve immediately with butter and jam, golden syrup or honey.

P a g e | 56

YULE LOG

Skill Rating

Ingredients

3 eggs

60g plain flour

15g cocoa

75g caster sugar

175g butter or margarine

300g icing sugar

50g cocoa

Christmas decorations

Equipment

Swiss roll tin

Sieve

2 mixing bowls

Spatula

Tablespoon

Greaseproof paper

Damp teatowl

Wooden spoon

Hand whisk

Method

1. Grease and line a swiss roll tin.

2. Whisk sugar and eggs together until the mixture will hold a W.

3. Sieve in flour and cocoa and fold in gently with a metal spoon.

4. Gently pour and spread mixture into tin.

5. Cook at 190oC for 10-15 minutes until firm to touch.

6. Tip out onto a damp tea towel and roll up. Wrap with towel.

7. Cool completely.

8. Cream together margarine, icing sugar and cocoa.

9. Unroll cake and spread with 1/3 butter cream.

10. Cover roll with remaining butter cream, decorate and dust with icing

sugar.

P a g e | 57

MINCE PIES

Skill Rating

Ingredients

150g plain flour

1/2 tsp salt

37g margarine

37g lard/white fat

6 tsp cold water (approx.) to mix

1 egg (beaten)

Filling

400g jar mincemeat

1 rounded tbsp icing sugar to

dust

Equipment

Mixing bowl

Measuring jug

Teaspoon

Round-bladed knife

Rolling pin

Flour dredger

Small bowl

Fork

Pastry brush

1x 6cm cutter

1x 7cm cutter

12 hole bun

Method

1. Preheat oven 200°C/Gas 6.

2. Process fat and flour until it looks like breadcrumbs and is slightly yellow.

3. Add 2 tsp of cold water at a time using a round-bladed knife and mix to a

dough. Dough should be soft but not sticky, however it should not be too

dry.

4. Draw the dough together with one hand and place on work surface, lightly

dredged with flour (use flour dredger for this).

5. Roll out evenly with short strokes until less than 0.5cm thick.

P a g e | 58

6. Cut out circles using a large cutter and put in base of bun tin.

7. Gather remaining pastry together and re-roll, cutting out lids for pies

with smaller cutter.

8. Put 1 tsp of mincemeat filling into each of the pastry cases.

9. Brush edge of cases with cold water. Fold lids gently in half and cut a

small slit with a knife (to release air when cooking). Unfold linds and press

firmly onto top of pastry cases.

10. Glaze the lids with beaten egg, using a pastry brush (to give a golden

brown colour when cooked).

11. Bake for 15 minutes until golden brown.

12. Carefully remove to cooling tray with palette knife.

13. Allow to cool and dredge with sieved icing sugar.