Recipe Book. Bon appetit!

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1 Recipe Book Following are a collection of recipes from THE MEAD ACADEMY KITCHEN We hope that you will find this useful to know how we make our school meals and how you could potentially replicate some at home. Following the recipes are our allergen sheets for information. Bon appetit! 1

2 SWEET AND SOUR CHICKEN WITH RICE Approx. 50 portions. 3kg Diced Chicken Breast ¾ Tin Pineapple Pieces 1kg Onions 12 Tablespoons Tomato Sauce 8-10 Mixed Peppers 6 Tablespoons White Wine Vinegar 3 x Chopped Tinned Tomatoes 150g Corn Flour 2 Litres Chicken Stock (Diced Carrots optional) 1. Cook Chicken in a little oil to seal 2. Add onions and cook for 5 minutes 3. Add peppers and cook for 5 minutes 4. Add the remaining ingredients and combine 5. Cook for minutes. Season and probe temperature. MILD CHICKEN CURRY Approx.100 portions. 5kg Diced Chicken Breast 1kg Grated Carrot 5 Tins of Chopped Tomatoes 2 Litres Chicken Stock 14 Teaspoons Mild Curry Powder Sunflower Oil 6 Tablespoons flour 1. Heat oil in a large pan, add chicken and cook evenly for 5 minutes. Add diced onion and continue cooking until chicken is white and onions are soft. 2. Add grated carrot and cook for a further 5 minutes, then add curry powder and cook for another 5 minutes. 3. Add chopped tomatoes and chicken stock until correct consistency and cook for 1 hour until chicken is cooked thoroughly. 4. Thicken curry with corn flour dissolved in a little water, use more corn flour if necessary. 5. Check seasoning, add little salt if required. 6. Serve with rice - allow 50g per person. 2

3 CHICKEN CURRY Approx: 100 portions (Gluten Free) 5KG Diced Chicken Breast 1kg Onions 1kg Grated Carrots 5 Tins Chopped Tomatoes 5tbsp corn flour 2 Litres Chicken Stock 14 Teaspoons Mild Curry Powder Salt and Pepper Sunflower Oil 1. Season chicken and cook in a large pan in a little oil, stirring to heat evenly. 2. Add diced onion and continue to cook until chicken is white and onions are soft. 3. Add grated carrot and cook for further 5 minutes. 4. Add curry powder and cook for further 5 minutes. 5. Add flour and stir, cook for further 5 minutes. Add chopped tomatoes. 6. Add chicken stock until-correct consistency. 7. Cook for 1 hour on a low heat or until chicken is cooked thoroughly. 8. Check seasoning. Probe temperature. 9. Service with rice allowing 50gr per person. 10. Cook rice in boiling water for minutes. MILD SWEET POTATO AND VEGETABLE CURRY Approx: 5 portions 2 Tablespoons Vegetable Oil 1 Red Onion Chopped 1 Teaspoon Mustard Seeds 1 Teaspoon of Cumin 2 Sweet Potatoes peeled and cut into chunks. ½ Tablespoon Curry Powder 400g Chopped Tomatoes. 400g Can Chickpeas Coriander 100g Lentils Natural Yogurt and Naan Bread to serve 500ml Vegetable Stock. 1. Heat oil in a large pan, add onion and cook for a few minutes until softened. 2. Add spices and cook for 1 more minute, then stir in the lentils, sweet potatoes, stock and chopped tomatoes. 3. Bring to the boil, then cover and simmer for 20 minutes until the lentils and sweet potatoes are tender. 4. Add the chickpeas then heat through. 5. Season and Sprinkle with coriander then serve with seasoned yogurt and naan bread. 3

4 MILD BEEF CHILLI AND RICE Approx. 20 portions. 1kg Beef Mince 1 x Tomato Puree ½ kg Onions 1 Litre Beef Stock 2 Garlic Cloves 8 Mixed Peppers 2 Tins Chopped Tomatoes 4 Teaspoon Cumin 2 x 400g Tin Kidney Beans (drained) 1. Brown beef mince in a pan with a little oil. Add the chopped onions and garlic. 2. Cook for 5-10 minutes. 3. Add chilli powder and cumin. 4. Add flour and stir. 5. Add tomato puree, chopped tomatoes and enough stock to make the right consistency. 6. Cook on a low heat for approx. 1 hour and check seasoning. 7. Allow 50g of rice per child and cook in a large pan of boiling water for 15 minutes. SWEETCORN AND POTATO CHOWDER Approx. 8 portions. (Not available as a dairy free option) 1 Onion finely diced 1 Bay Leaf 1 Stick of Celery finely diced 450ml Milk 2 Potatoes chopped small 2 Teaspoon Corn flour ½ Teaspoon Paprika 200g Sweetcorn 600ml Vegetable Stock Salt and Pepper 1. Heat little oil in a pan, sweat off vegetables for 5 minutes, without colouring. 2. Add potato, paprika and stock and bring to the boil, simmer for 20 minutes. 3. Blend corn flour with some milk; add the rest of the milk. 4. Add milk mix to soup with sweetcorn and bring to the boil, lower heat and cook until thickened. 5. Serve with parsley and cream. 4

5 ROAST CHICKEN DINNER Approx. 40 portions. 14 Chicken Breast Stuffing Mix 5kg Peeled Potatoes Bisto Gravy Granules Vegetable Oil 1. Cut potatoes into quarters and steam in oven for 14 minutes. 2. Tray potatoes and count to make sure there are enough for 2 each, brush with a little oil. 3. Roast potatoes on 190ºc for 20 minutes then turn over and cook for a further 20 minutes till golden. 4. Make up stuffing mix as per instructions on packet, tray on parchment and cook in oven for 30 minutes on 180ºc till light brown. Cut into portions. 5. Tray chicken and cook on 170ºc for 30 minutes until cooked and probe to check. 6. Make gravy as per instructions on packet. 7. Cut chicken into 6 slices so allowing 2 slices per portion and serve. ROAST PORK DINNER Approx. 40 portions. 2 x 2kg Pork Leg Joints 5kg Peeled Potatoes Veg Oil 1/3 Tin of Apples (size 10 tin) 1. Roast pork on 170ºc for 1 hour, check temperature and turn met over then cook for a further 30 minutes approx. to core temperature of 75ºc. 2. Cut potatoes into quarters and steam for 14 minutes. 3. Tray potatoes and brush with a little oil. Count potatoes to ensure you have 2 each. 4. Roast potatoes on 190ºc for 20 minutes then turn over and roast for a further 20 minutes until golden and crisp. 5. Blitz apples to a puree for apple sauce. 6. When pork is cooked take off string and crackling and rest pork for 30 minutes before carving. Allow 2 slices each. 7. Return crackling to oven to crisp up if needed then cut into portions. 5

6 PORK SAUSAGES, ROAST POTATOES AND YORKSHIRE PUDDING Approx. 40 portions. 80 Chipolata Sausages 5kg bag peeled potatoes Vegetable Oil 8 Eggs Plain Flour Milk Salt and Pepper 1. Cut potatoes into quarters and steam for 14 minutes. 2. Tray potatoes and brush over little oil, roast on 190ºc for 20 minutes, turn over and cook for a further 20 minutes. 3. Make Yorkshire pudding batter, beat eggs, add flour until stiff then whisk in milk until cream consistency. 4. Oil pudding trays and heat in over for 2 minutes on 180ºc, pour in little mixture and cook in oven on 180ºc for 12 minutes. 5. Cook sausages on 180ºc for 15 minutes on each side so total 30 minutes. 6. Make gravy as per Bisto packet. SAUSAGE CASSEROLE AND MASH Approx. 50 portions. 50 Pork and Beef Sausages little oil for frying 3 Onions 8 Carrots 2 Swede 3 Leeks 2 Litres Chicken Stock 4 Tablespoons Tomato Puree 1 Tablespoon Mixed Herbs 2 Tablespoons Paprika 4 Tablespoons Corn flour dissolved in water 7kg Peeled Potatoes Margarine Milk 1. Tray sausages, cook in oven on 180ºc for 25 minutes turning half way through cooking. When cooked cut in half. 2. Chop vegetables and fry off in a little oil for 10 minutes, add sausages. 3. Add the rest of the ingredients except corn flour, cook for 1 hour after bring to the boil; thicken with corn flour if necessary. 4. For the mash steam 6ks of potatoes for 40 minutes until cooked, mix with little margarine and milk to make smooth mash and serve with casserole. 6

7 PORK CASSEROLE AND MASH Approx. 50 portions. 5kg Pork Diced Little Oil for frying 3 Onions 8 Carrots 2 Swede 3 Leeks 2 Litres Chicken Stock 4 Tablespoon Tomato Puree 1 Tablespoon Mixed Herbs 2 Tablespoons Paprika 4 Tablespoons Corn flour dissolved in water 7kg Peeled Potatoes Margarine Milk 1. Heat large saucepan with little oil and cook pork on high heat for 12 minutes until starting to brown. 2. Chop vegetables and add to pork cook for another 10 minutes. 3. Add the rest of the ingredients except corn flour, cook for 1 hour after bring to the boil; thicken with corn flour if necessary. 4. For the mash steam 6k of potatoes for 40 minutes until cooked, mix with little margarine and milk to make a smooth mash and serve with casserole. LENTIL AND BUTTERBEAN CASSEROLE Approx. 6-8 portions. 3 Tablespoon Olive Oil 700g mixed root vegetables 2 large Onions 2 Large Onions 175 Red Lentils 2 Garlic Cloves 225g Chopped Tomatoes 700ml Vegetable Stock 2 Teaspoon Coriander 2 Teaspoon of Cumin Salt and Pepper 200g Butterbeans 1. Peel and chop onions and root vegetables to small dice, heat oil in a pan and add vegetables to sweat for 5 to 10 minutes until softened. 2. Add lentils and cook for further 5 minutes. 3. Add spices, seasoning, tomatoes, stock and butterbeans. 4. Cook for minutes until vegetables are soft and lentils are cooked. BEEF OR TURKEY LASAGNE 7

8 Approx. 100 portions 5kg Minced Beef or Turkey 1kg Onions 8 Grated Carrots 1 Tin of Tomato Puree 3 Tins of Chopped Tomatoes Mixed Herbs Beef stock x 2 Litres Sauce: 600g Plain Flour 600g Margarine 600g Grated Cheese 8 pints of Milk 2kg Lasagne Sheets Cook mince in a little oil in a large pan until starting to brown, add the chopped onions and cook for a further 10 minutes. Add tomato puree and chopped tomatoes, grated carrot, herbs and beef stock, bring to the boil and cook for 25 minutes. Melt margarine, add flour then gradually add boiled milk to make white sauce, add 2/3 of the grated cheese. Layer meat, lasagne and sauce in trays and top with grated cheese. Cook for minutes in oven on 170ºc and cut into portions. PASTA BOLOGNESE Approx. 80 portions. 4kg minced beef 1kg Chopped onions 1 Bulb chopped garlic A little oil 1 Tin tomato puree 3 Tins chopped tomatoes 2 Litres beef stock 2 Tablespoons Italian herbs 10 Carrots grated 4kg Pasta Salt and pepper 1. Heat a large saucepan with a little oil, add meat and cook until just starting to brown. 2. Add onion and garlic and cook for 10 minutes, then add tomato puree and chopped tomatoes. 3. Add stock and carrot and herbs to make the correct consistency, cook for 1 hour after bringing to the boil and simmer. 4. Check seasoning and serve with 50g pasta per person. CHEESE AND HAM PASTA BAKE 8

9 Approx. 70 to 80 portions 4kg Pasta [allow 50g per portion] Cook in boiling water for 10 minutes then refresh in cold water. Cheese Sauce 700g Plain flour 700g Margarine 8 Pints of Milk 750g Grated cheese 1kg Chopped ham 1. Melt butter in a large pan, add flour and cook for a few minutes stirring constantly. 2. Lower the heat and gradually add milk mixing well after each addition, bring up to the boil stirring to thicken sauce. 3. Once the correct consistency has been reached, add the grated cheese and season to taste. 4. Take the sauce of the heat and add extra ingredients if desired e.g. chopped ham, portion into 2 gastro trays and mix pasta with sauce. 5. Top with grated cheese and breadcrumbs bake in oven on 170ºc for 25 minutes until golden brown TUNA AND SPRING ONION PASTA BAKE Approx.120 portions 5 Large onions chopped 1 Head of celery 10 Carrots chopped 1 Bulb of garlic 1 Tin of tomato puree 2 Tins chopped tomatoes A10 2 Tablespoons mixed herbs approx. 3 litres vegetable stock 6kg Pasta twists 1kg Grated cheese 6 Tins tuna in brine 1. Chop onion and carrots and cook to soften in a pan with oil, add tomato puree and chopped tomatoes, herbs and crushed garlic, chicken stock, bring to the boil and cook for 40 minutes till vegetables have softened. 2. Liquidise sauce, season to taste. 3. Boil water for pasta and cook 10 minutes on rapid boil. Refresh under cold water. 4. Drain water out of tuna and brake up 5. Combine Pasta, Tuna and tomato sauce and fill 3 gastro trays and top evenly with grated cheese. Bake in oven on 170ºc for 35 to 40 minutes until golden and cut each gastro into 40 portions. 9

10 SALMON AND LEEK PASTA BAKE (alternatively use a cheese sauce base) Approx. 120 portions 5 Large Onions chopped 1 Head of Celery 10 Carrots chopped 1 Bulb of Garlic 1 Tin Tomato Puree 2 Tins Chopped Tomatoes A10 2 Tablespoons Mixed Herbs Approx. 3 Litres vegetable Stock 6kg Pasta Twists 1kg Grated Cheese 1 Box of Salmon Fillets 8 Leeks 1. Chop onion and carrots and cook to soften in a pan with oil, add tomato puree and chopped tomatoes, herbs and crushed garlic, chicken stock, bring to the boil and cook for 40 minutes till vegetables have softened. 2. Liquidise sauce, season to taste. 3. Boil water for pasta and cook 10 minutes on rapid boil. Refresh under cold water. 4. Cook salmon on steam for 20 minutes or till cooked in middle. Slice leeks in half-length ways and wash well then chop finely. Cook leeks on steam for a few minutes. 5. Combine Pasta, Salmon, leeks and tomato sauce and fill 3 gastro trays and top evenly with grated cheese. Bake in oven on 170ºc for 35 to 40 minutes till golden and cut each gastro into 40 portions. MEDITERRANEAN VEGETABLE PASTA BAKE Approx. 30 portions 1.5 kg Pasta Sunflower oil 4 Onions 1kg Courgettes 6 Mixed Peppers 2 Aubergines Approx. 2 Litres Vegetable Stock 1 A10 tin Chopped Tomatoes 1 x Passata 1 Tablespoon Italian Herbs 2 Cloves Garlic 4 tablespoons Tomato puree 1. Cook pasta for 10 minutes in boiling water, refresh in cold water once cooked. 2. Peel and chop veg to small dice, crush garlic and cook in a little oil until soft. 3. Add Passat herbs and tomato puree, chopped tomatoes and enough stock to make the sauce. Cook for 15 to 20 minutes until veg is cooked and season. 4. Mix sauce with pasta and tray up. Top with grated cheese and bake in oven on 170ºc for 30 to 35 minutes until the top is golden 10

11 CHEESE AND HAM PASTA BAKE Approx. 70 to 80 portions 4kg Pasta [allow 50g per portion] Cook in boiling water for 10 minutes then refresh in cold water. Cheese Sauce 700g Plain Flour 8pts Milk 1kg Chopped Ham 700g Margarine 750g Grated Cheese 1. Melt butter in a large pan, add flour and cook for a few minutes stirring constantly. 2. Lower the heat and gradually add milk mixing well after each addition, bring up to the boil stirring to thicken sauce. 3. Once the correct consistency has been reached, add the grated cheese and season to taste. 4. Take the sauce of the heat and add extra ingredients if desired e.g. chopped ham, portion into 2 gastro trays and mix pasta with sauce. 5. Top with grated cheese and breadcrumbs bake in oven on 170ºc for 25 minutes until golden brown. SALMON FISHCAKE Approx. 10 portions 450g Potatoes 1 Egg 200g Salmon 2 Teaspoons of Tomato Ketchup 1 teaspoon English Mustard Zest of ½ Lemon Chopped Parsley 1 Egg Plain Flour Dried Breadcrumbs 1. Tray salmon and cook in oven on steam for 12 minutes. Steam potatoes until just cooked then mix with egg, mustard, salmon, ketchup, zest and herbs and some seasoning. 2. Dust the cakes in the flour then dip in the egg and breadcrumbs and shape into even cakes. Tray on to parchment paper and drizzle on little oil. 3. Cook in oven on 180ºc for 12 minutes until golden. 11

12 HOMEMADE PIZZA Approx. 36 portions (Gluten Free) Pizza Base: 1kg Strong White Flour 2 x 7grm Packets of Yeast 1 Teaspoon Salt 1 Tablespoon of Sugar 4 Tablespoons of Oil 650 ml warm water Mix together and knead for 5 minutes to make a smooth dough using the food mixer with a dough hook. Pizza Top: 2 Pints Homemade Tomato Sauce or Passata ½ bag Pizza Cheese Pizza toppings Pizza herbs 1. Each 1 kg batch should yield 3 flat gastro pizza bases 2. Grease trays and roll out dough, place onto tray 3. Cover with pizza sauce, sprinkle with cheese 4. Top with Ham or pepperoni and sprinkle with pizza herbs 5. Bake for 14 minutes on 180ºc until golden 6. Cut each tray into 12 using pizza cutter POTATO LEEK AND CHEDDAR CAKES Approx. 20 portions 1.5 Kg Peeled Potatoes 3 Leeks 100g Cheddar Cheese 1 Egg 2oz Butter Salt and Pepper 1. Fry leeks in a little oil without colouring for a few minutes then cool. 2. Boil potatoes then mash and then cool 3. Add cooked leeks, cheese, egg and melted butter 4. Shape in pastry rings and place on baking tray with parchment paper allow 2 each 5. Bake in oven on 180ºc for 15 minutes until golden 12

13 CHICKEN AND HAM RISOTTO Serves 16 1 bunch spring onion 1 green pepper sliced 3 sticks celery chopped 2 cloves garlic crushed 4oz sliced cooked sausage or ham 14oz long grain rice 450g chop tomatoes 3/4 pt chicken stock 1 bay leaf ¼ tsp cayenne 1tsp thyme 500g diced chicken 11/2 tsp ground cumin 1 tsp allspice 1. Heat oil, add vegetables and garlic and fry 3 to 4 mins, add sausage and fry 5 mins more. 2. Stir in tomatoes herb and spices, add diced chicken and chicken stock and bring to the boil. 3. When chicken is half cooked add rice and bring to boil and cook for a further 20 mins. Check seasoning and serve. CHICKEN AND LEEK PIE Serves 100 Pastry Filling 2 kg Plain flour 5 kg Diced Chicken 1 kg margarine 1 kg leeks 1/2kg onions Approx 300 ml cold water 200g plain flour 3 litre chicken stock 1 litre milk 1. Make pastry by rubbing margarine into flour till resembles fine breadcrumbs, add beaten egg and water to form a dough, leave to rest for 30 minutes 2. Seal off chicken in a little hot oil, add leeks and onion and cook until softened, about 10 minutes. 3. Add flour and stir in, cook for few minutes. Gradually add the chicken stock and milk to make the right consistency, cook 20 to 25 minutes. 4. Season and spoon into baking trays 2 ½ gastros, top with pastry and seal, use a fork to prick the pastry. 5. Cook in oven on 180 oc for 25 minutes till golden brown, cut into portions. 13

14 COTTAGE PIE (gluten free version) otherwise normal flour is used Serves 20 1kg minced beef 2 onions chopped 2 carrots chopped Oil Mixed herbs 1 tsp ground cinnamon 2 tbs tomato puree 20 fl oz beef stock salt and pepper 2 tbs corn flour dissolved in little water Topping 2kg potatoes 100g butter little milk 1. Preheat oven 180 oc. Fry onions till soft add carrots and minced beef and cook for 20 mins till meat and carrot have browned a bit. Season and add herbs and cinnamon. Stir in tom puree and hot stock and bring to simmering point. Thicken with corn flour dissolved in water to make topping steam potatoes for approx. 40 mins, cream potatoes and add milk and butter. 3.Put meat into baking dish, spread potato mixture over the top and bake in the oven for 25 to 30 mins till crusty and golden. POTATO TOPPED FISH PIE Serves g fish pie mix white sauce x 1 ½ pts 3 onions 2 leeks 4 eggs 3 kg peeled potatoes Splash of milk 12 oz breadcrumbs 1. steam fish pie mix for 10 mins till cooked 2. fry onions in little oil till soft add leeks and cook for a further 5 mins 3. Boil potatoes till soft, mash and add marg and eggs and a little milk, mix 4. Flake fish, mix with onion and leek, mix in white sauce and place in bottom of gastro 5. Top with mash potatoes and spread evenly, finish with breadcrumbs and bake on 170oc for 30 to 35 minutes till golden. Cut into portions x 40 14

15 LENTIL BOLOGNESE Serves 80 2kg lentils 1kg Chopped onions 1 bulb chopped garlic A little oil 1 tin tomato puree 3 tins chopped tomatoes 2 litres beef stock 2 tbsp Italian herbs 10 carrots grated 4kg pasta Salt and pepper 1. Heat a large saucepan with a little oil, add lentils. 2. Add onion and garlic and cook for 10 minutes, then add tomato puree and chopped tomatoes. 3. Add stock and carrot and herbs to make the correct consistency, cook for 1 hour after bringing to the boil and simmer. 4. Check seasoning and serve with 50g pasta per person. MACARONI & HAM CHEESE 70 to 80 portions 4kg Macaroni [allow 50g per portion] Cook in boiling water for 10 minutes then refresh in cold water. Cheese Sauce 700g plain flour 700g margarine 8pts milk 750g grated cheese 1. Melt butter in a large pan, add flour and cook for a few minutes stirring constantly. 2. Lower the heat and gradually add milk mixing well after each addition, bring up to the boil stirring to thicken sauce. 3. Once the correct consistency has been reached, add the grated cheese and season to taste. 4. Take the sauce of the heat and add extra ingredients if desired eg chopped ham, portion into 2 gastro trays and mix pasta with sauce. 5. Top with grated cheese and breadcrumbs bake in oven on 170 oc for 25 mins till golden brown 15

16 CHEESY PASTA WITH LEEK & BACON 70 to 80 portions 4kg Pasta [allow 50g per portion] Cook in boiling water for 10 minutes then refresh in cold water. Cheese Sauce 700g plain flour 700g margarine 8pts milk 750g grated cheese 1kg chopped bacon 1kg leeks 1. Melt butter in a large pan, add flour and cook for a few minutes stirring constantly. 2. Lower the heat and gradually add milk mixing well after each addition, bring up to the boil stirring to thicken sauce. 3. Once the correct consistency has been reached, add the grated cheese and season to taste. Chop wash and fry leeks for 5 minutes till soft 4. Take the sauce of the heat and add extra ingredients if desired eg chopped cooked bacon, and leeks add portion into 2 gastro trays and mix pasta with sauce. 5. Top with grated cheese and breadcrumbs bake in oven on 170 oc for 25 mins till golden brown SAUSAGE & TOMATO PASTA BAKE Serves large onions chopped 1 head celery 10 carrots chopped 1 bulb garlic 1 tin tomato puree 2 x A10 tins chopped toms 2 tbs mixed herbs approx. 3 litres chicken stock 6kg pasta twists 1 kg grated cheese 140 chipolata sausages 1. Tray sausages, cook in oven on 180c for 14 minutes turn over and cook for further 10 mins. When cooled slightly slice up sausages. 2. Cook onions and carrots in oil to soften, add tom puree, chopped tomatoes, herbs and crushed garlic, chicken stock, bring to the boil and cook for 40 minutes till vegetables are cooked and soft. 3. Liquidise sauce, and season to taste. 4. Boil water for pasta and cook 10 mins on rapid boil, when pasta is cooked refresh under cold water. 5. Combine pasta, sliced sausages and tomato sauce, fill 3 gastro trays and top evenly with grated cheese. Bake pasta in oven on 170 oc for 35 to 40 minutes till golden. Portion pasta 40 per gastro tray. 16

17 BAKED VEGETABLE WRAPS Serves 8 2 peppers sliced 8 wraps 2 courgettes sliced 3 oz sweetcorn 2 red onions sliced 1 tsp chilli powder 1 tsp cumin 1 pt homemade tomato sauce Grated cheddar 1. Heat oil add peppers courgette and onions cook on medium heat till softened 2. Fry spices in oil for a few seconds, add tomato sauce and take off heat 3. Bind vegetables with a little tomato sauce fill wraps and roll up then place on baking tray about 2cm apart 4. Top wraps with the rest of the sauce, finish with grated cheese and bake for 10 to 15 mins on 180 oc till brown and hot. BUTTERNUT SQUASH TAGINE 2 tbsp oil 2 onions thinly sliced ½ tsp chilli flakes 2tsp ground cumin 2 tsp ground coriander 2 tbsp tomato puree 2 cloves garlic 1 small b/nut squash 4 carrots in chunks 75g dried apricots 600ml veg stock 400g chickpeas drained and rinsed Chopped parsley and coriander 1. Heat oil in a pan and gently cook onion till soft, add ground spices and garlic and cook for 2 minutes. Add chilli flakes and cook further 4 mins, then add carrots and squash and coat in spice mixture. Cook for 10 minutes turning often. 2. Pour over stock, add apricots and simmer for 30 minutes till veg is tender. 20 minutes into cooking add chickpeas and tomato puree. 3. Remove from heat when cooked and finish with chopped herbs and serve. 17

18 CAULIFLOWER CHEESE Serves cauliflowers 8oz marg 5pts powdered milk 8oz plain flour pinch nutmeg salt and pepper 2kg grated cheese 1. Melt the margarine over low heat, remove pan from heat and stir in the flour to make a smooth roux. 2. Add about ¼ of the milk and mix in well with a wooden spoon, when smooth gradually add remaining milk till a smooth sauce occurs. 3. Set pan over moderate heat and bring to the boil stirring all the time. 4. Turn pan onto low heat and simmer 15 to 20 minutes. 5. Meanwhile steam cauliflower, once washed and floreted, for 5 minutes then refresh in cold water. 6. Put drained cauliflower into 2 gastros top with ½ of cheese then top with sauce and finish with rest of cheese. 7. Bake in oven on 180 oc for about 30 to 35 mins till gratinated on top. CHEDDAR AND SAGE SCONES Serves 10 1lb plain flour 4tsp baking powder milk with egg up to 1/2pt 8oz cheddar cheese 4oz butter 2 eggs 1 tbsp chopped sage 1. Sieve dry ingredients, rub in butter, add 2/3 grated cheese. 2. Whisk milk and egg add to dry ingredients to form a dough, handle as little as possible, 3. Roll out dough to ½ inch thick and cut out 20 small scones, place onto greased and floured baking tray top with remainder grated cheese. 4. Bake on 180 oc for 10 minutes, serve 2 scones each cut and fill with grated cheese. 18

19 Cheese and Onion Pasty Serves about 12 Pastry Filling 500g plain flour 1 tbsp oil 200g wholemeal flour 1 large onion 350 g margarine 250g cheddar cheese 2 eggs ½ tsp mixed herbs Splash of cold water 1. Rub margarine into flours, whisk egg and water and form a dough with flour mix, leave to rest in fridge. 2. For the filling soften onions in the oil in a pan and cool slightly, add cheese and seasoning. 3. Roll out pastry into circles, side plate size. Spoon mixture into centre of circles, brush edges with milk and fold over and seal, crimp edges and brush with milk. 4. Place on baking tray and cook on 175 oc for 12 to 14 minutes. CHEESY BEANY WRAPS Serves 4 2 tbs oil 1 red onion peeled and chopped 1 green pepper seeded and chopped 3tbs cooked kidney beans lightly mashed 3 tbs cooked sweetcorn 50g cheddar cheese grated 50g emmental cheese sliced 4 Wraps 1. Heat oil add onions and peppers and cook on medium heat till softened. 2. Add kidney beans stir on heat for a few minutes, then take off heat and allow to cool in a bowl 3. Add sweetcorn and cheeses to the bowl and stir. 4. Fill wraps with mixture and place in a baking tray and top with tomato sauce and little grated cheese. 5. heat in oven for few mins till correct temperature is reached. 19

20 CHUNKY MINESTRONE SOUP Serves 10 1 onion finely sliced 1 carrot sliced 1 head broccoli small sprigs 2 cloves garlic crushed 1 leek sliced Few peas 2 tbs tom puree 250g chopped tomatoes 50g spaghetti broken into small pieces 2 pts vegetable stock 1 tbs herbs 1. Wash and slice the vegetables, heat a little oil in pan, fry onions till lightly coloured, add rest of vegetables except peas and cook slowly for 5 minutes 2. Add garlic, tomato puree, chopped tomatoes and vegetable stock, bring to the boil and simmer, add a tbs mixed herbs and simmer adding pasta and cook 20 minutes, add peas for last few minutes. 3. Serve with crusty bread CHUNKY TOMATO SOUP Serves 16 to 18 2 fl oz oil salt and pepper 3 onions chopped 3 carrots diced 3 celery sticks diced`` 1 clove garlic 1 bay leaf mixed herbs 900g tinned chopped tomatoes 600 to 900 ml vegetable stock 2 tbs tomato puree 1. Sweat onions carrot and celery in oil for a few minutes, add herbs bayleaf and garlic and cook few more minutes. 2. Add chopped toms to vegetables, cover and cook 15 mins, add veg stock and cook another 20 mins add tom puree, season and bring to boil and serve. 3. Can add other veg in season instead of ones in recipe. 4. Can liquidize for a smooth soup or sauce ie tomato soup or pasta sauce 20

21 FRENCH PIZZA BREAD Serves 10 5 demi baguettes 5tbs tomato puree Dried Italian herbs 200g grated cheese 1. Bake baguettes on 180 oc for 8 minutes, allow to cool 2. Cut baguettes in half length, lay on tray and cook for a further 2 minutes 3. When cool spread with tomato puree, top with grated cheese and finish with the herbs 4. Cook pizzas in oven on 180 oc for about 6 minutes till golden and serve. GERMAN POTATO CAKES Serves 10 1 Kg peeled potatoes 1 onion 125 plain flour 2 egg cooking oil Pinch nutmeg Salt and pepper 1. Grate potatoes into a sieve and leave to drain 2. Add sliced onion, eggs, flour salt and nutmeg 3. Shape in pastry rings and place on baking tray with parchment allow 2 each, brush with oil. 4. Bake in oven on 180 oc for 10 mins till golden turn over brush with oil and cook further 10 mins. 21

22 JACKET POTATO W/ CHEESE AND BEANS Serves Jacket Potatoes 1 tin baked beans 1kg Cheddar grated 1. Wash Jackets, tray, pierce each one with a knife and cook on 180 oc for 50 minutes till cooked in the middle of each one. 2. Heat baked beans in steamer for 35 minutes 3. Cut each jacket and serve with beans and cheese PIZZA WHEELS Base Toppings 150g self-raising flour 25g tomato pizza sauce 25g marg 50g cheddar cheese 1 egg Sprinkle mixed herbs 50ml milk 1. Preheat oven 180 oc, grease a baking tray. 2. Sift flour into a bowl, rub in marg until it resembles fine breadcrumbs. 3. Whisk egg and milk together, add to flour mix to a dough, roll out dough to a rectangle 4. Spread tomato mix over dough, leave a 2 cm gap around the edges. 5. Grate the cheese, sprinkle on with herbs, roll up from the long end sealing the mix inside. 6. Cut into 4cm slices, place flat on baking sheet and bake 10 mins until golden brown, 7. Cool on wire rack 22

23 POTATO AND PEPPER FRITTATA Serves 10 2 red peppers 300g cooked new potatoes 1 green pepper 15 eggs 100ml milk salt and pepper 1 tsp paprika 1 chopped onion 1. Soften onion in little oil and cook without browning. Add sliced peppers and cook slowly for 10 mins till softened. 2. Cut potatoes into quarters put into baking tray with pepper mixture. Break eggs into a bowl add milk and seasoning and paprika. 3. Pour egg mixture into baking tray covering vegetable mixture, bake in oven on 150 oc for 30 to 35 minutes till set in the middle. 4. Cut into portions and serve POTATO TOPPED VEG PIE Serves 8 2 tbs oil 1 onion 3 to 4 carrots 1 parsnip 1 leek 1 courgette 5oz lentils 1x400g tin sweetcorn approx. 1 litre veg stock 1kg mashed potato 1. Peel and chop vegetables, cook in a little oil to soften, add lentils 2. Add hot veg stock and bring to boil cook 20 mins, add sweetcorn check seasoning, add a little milk to make a creamy consistency and cook approx. 15 mins bring up to boil on low heat. 3. Put veg mixture into a dish and top with mashed potato and cook 25 to 30 mins 170 to 180 oc 4. When golden in colour serve and cut into portions 23

24 QUORN TIKKA MASALA Marinade 2tbs tikka paste 1tbs ground cumin 1tbs ground coriander 1/2tbs turmeric 1tsp chilli powder 140ml yogurt 1tbs tom puree 2 cloves garlic Curry 300g quorn pieces 1tbs veg oil 2 med onion finely chopped 400ml veg stock 1 red pepper 2 tbs chopped coriander 1. mix marinade ingredients and add to quorn pieces, leave 30 minutes 2. fry onions in little oil few mins then add peppers and cook 3. Add quorn pieces with marinade and cook out spices then gradually add hot stock, bring to boil and cook 40 mins. 4. Cook curry till mellow flavour, top up with some water if necessary 5. Add coriander to finish SEASONAL VEGETABLE AND BEAN CRUMBLE Serves 8 2 tbs oil 1 onion 3 to 4 carrots 1 parsnip 1 leek 1 courgette 1 x 400g tin butter beans 1x400g tin sweetcorn Approx. 1 litre veg stock crumble mix savoury 10 oz plain flour mixed herbs 5 oz marg 1. Rub marg and herbs into flour till crumbly add little Salt and pepper 2. Peel and chop vegetables, cook in a little oil to soften, add 2tbsp plain flour and combine. 3. Add hot veg stock to make a sauce consistency, add sweetcorn and beans and check seasoning, add a little milk to make a creamy consistency and cook approx. 15 mins bring up to boil on low heat. 4. Put veg mixture into a dish and top with crumble and cook 25 to 30 mins 170 to 180 oc 5. When golden in colour serve and cut into portions 24

25 SPRING VEGETABLE RISOTTO Serves 10 1kg onions, carrot, broccoli, mixed peppers 1 garlic clove crushed 3tbsp oil 10oz rice long grain 11/4 pt hot vegetable stock salt pepper 1 tbs chopped herbs 1. Heat oil and fry vegetables and garlic till translucent. 2. Add rice and stir well, then pour in 1/3 stock and cook till all water has been absorbed. 3. Continue cooking adding a 1/3 more stock and so on till rice cooked and all stock used, should take 20 to 25 mins to cook rice, season. 4. To serve sprinkle with chopped herbs, and little grated cheese VEGETABLE AND CHICKPEA RATATOUILLE Serves 10 to g chickpeas 450g courgettes 450g aubergines 2 large onions 2 tbsp oil 2 garlic cloves 2 red peppers 400g chopped tomatoes Pepper-black Italian herbs Little veg stock 1. Peel and chop vegetables and crush garlic, cook in little oil and sweat for 5 to 10 minutes. 2. Add tomato puree and chickpeas and stock and 1 tsp herbs, cook 15 to 20 minutes, add seasoning. Reduce a little to thicken. 25

26 VEGETABLE CHILLI Serves 10 2 onions chopped 1 tsp chilli powder to taste 1 garlic clove crushed 1tsp ground cumin 2 tbs veg oil 100g tin kidney beans 400g can chopped tomatoes 8oz diced seasonal veg 8fl oz veg stock Littleflour and water to thicken Chopped coriander leaf 1. Heat oil, fry onion till slightly coloured add garlic, spices and vegetables. Cook on low heat for 5 minutes. 2. Add chopped tomatoes and vegetable stock, cook for 30 minutes till vegetables are tender add kidney bean and heat through. 3. Thicken chilli with cornflour and cold water mixture if necessary, finish with chopped coriander leaf VEGGIE BURGER Serves 4 to 6 1tsp oil 1tsp curry powder 4oz red lentils Salt and pepper olive oil for brushing 1 small onion finely chopped 3oz fresh wholemeal breadcrumbs 16fl oz vegetable stock 1. Heat oil in a large pan and cook onion for 3 minutes. Stir in curry powder and cook for a further minute. 2. Add lentils and stock, bring to the boil and cook 20 to 25 minutes, allow mixture to cool slightly then mix in the breadcrumbs, shape into 4 to 6 small burgers. 3. Place on a lightly oiled baking tray and brush with a little oil. Bake for 6 minutes on each side until golden and firm. 4. Serve with homemade chips and a green salad 26

27 WHOLEMEAL CHEESE AND ONION PASTY Serves 10 Pastry 300g plain flour 150g wholemeal flour 225 g marg 2 eggs Little cold water Filling 2 onions chopped 300g grated cheese 1. Rub marg into flours, add beaten egg and enough cold water to make a smooth dough, leave to rest for 30 mins 2. Heat a little oil, add onion and cook on medium heat till lightly brown. Take off heat, stir in cheese to melt slightly 3. Roll out pastry, cut 10 rounds, fill with cheese and onion mixture, dampen edge of pastry with beaten egg, fold over and crimp. Brush top with egg. 4. Bake in oven on 180 oc for about 12 mins till golden brown. WHOLEMEAL CHEESE AND ONION QUICHE Serves 10 Pastry 4oz Wholemeal flour 4oz plain flour 4oz margarine 1egg½ pt milk 2fl oz water Filling 1 large onion 200g grated cheese 6 eggs 1. Mix flour and marg to fine breadcrumbs then add egg and a little water to bind. 2. Roll out pastry line flan ring and bake blind for 15 to 20 mins on 180 oc. 3. For the filling fry 1 chopped onion in a little oil till softened and cool. 4. Fill pastry with onion and 200g of cheddar cheese. Whisk 6 eggs and add ½ pint milk and pour in flan ring and top with sliced tomato if desired. 5. Bake on 160 oc for about 40 mins till set in the middle and golden brown. 27

28 ROAST VEGETABLE PITTA Any roast vegetables in season Washed little gem lettuce Zest of 1 lemon Chopped herbs 10fl olive oil 4 tbsp lemon juice 1. Toss seasonal vegetables, chopped herbs and lettuce together 2. Drizzle olive oil, zest of lemon and lemon juice over vegetables 3. Toast pitta until nice and crisp and then fill with above. POLISH SAUSAGE SOUP 2 large sliced onions 85g brown basmati rice 2 tbsp olive oil 1 tbsp chopped thyme 2 garlic cloves 2 2l strong-flavoured beef stock 1 tsp paprika 3 carrots and 100g shredded kale 200g Kabanos Polish sausage, chopped (Serves 4) 1. Fry onions in oil for 5 mins, Add the garlic and sausage and fry, then stir in paprika, rice and thyme 2. Pour in the stock, bring to the boil, add carrots and salt and pepper and simmer for 20 mins. 3. Stir in kale and cook for a further 10 minutes 28

29 Salad Bar Ideas Protein 1 slice ham / turkey 50g cheese cubes ½ hard boiled egg 1 tbsp tuna mayonnaise Carbohydrate 1 slice of bread 50g Pasta 1 Breadstick Salad carrot sticks cucumber sticks sweetcorn sliced peppers cherry tomatoes WHOLEMEAL BREAD Seasonal Breads April Spring greens and cumin bread Butternut squash, sultana, honey and cinnamon bread 700g plain flour 300g wholemeal flour 1 ½ packets fast action dried yeast 2 fl oz oil Pinch of salt Sprinkle of sugar 650 ml luke warm water 1 Put all dry ingredients into a bowl but keep salt away from the yeast. 2 Add oil and warm water and mix to form a dough, knead for 10 minutes, add more flour if sticky. 3 Leave dough to prove covered in a warm place for 1 hour. 4 Once proved to double in size knead a little then separate into 4 loafs, place into 4 greased loaf tins and prove covered until double in size. 5 Once proved for the final time bake in a preheated oven on 180 c for about 30 mins till nice and brown all over. 6 Cool on wire trays and serve. 29

30 CROQUE MONSIEUR Serves 4 8 slices wholemeal bread 3oz grated cheese 4 slice of ham 1 ½ oz butter Make 4 sandwiches with bread cheese and ham, butter outside of sandwich, place on baking tray and bake in oven on 180 oc for 8 mins or until cheese has melted. Cut in half to serve. GINGERBREAD 1 lb butter 2 lb soft brown sugar 32 tbsp golden syrup 4 lb plain flour 4 tsp bicarb soda 16 tsp ground ginger 4 tsp cinnamon 8 eggs 1. Oven on 180 oc 2. Grease 10 baking trays 3. Melt butter, sugar and syrup, add rest of ingredients to make a soft dough, add more flour if too sticky. 4. Roll out dough to biscuit thickness, cut out shapes and place on to baking trays. 5. Bake on 180 oc for 10 minutes till golden, place on wire rack and decorate with icing when cool. 30

31 PACKED MEALS Contents 1 sandwich 2 pieces of fruit 5 carrot sticks 1 flapjack 1 packet of raisins 1 individual bottle of water CHOCOLATE SPONGE Serves 140 [ 3 gastros x 45] 2kg self-raising flour 6 tsp baking powder 2kg castor sugar 2kg margarine 32 eggs A little milk if needed 500g cocoa powder 1 Cream the margarine and sugar till light and fluffy, add the rest of sponge ingredients and mix together well. 2 Line gastro trays with parchment paper, add sponge and spread evenly into the corners too. 3 Bake in oven for 25 to 30 minutes on 170 oc, cut each tray into 40 portions. Chocolate Sauce 12 pts water Milk powder 400g custard powder 350g castor sugar 300g cocoa powder 1. Boil water, mix custard powder to a paste with a little water. 2. When water is boiling turn heat onto low and add custard powder mix 3. Stir till thickened, mix milk powder with a little water and add to custard 4. Mix cocoa powder with a little water and add to custard until you have chocolate sauce 5. Take care not to burn bottom of pan, turn off if necessary and put lid over to keep hot. 31

32 APPLE AND CINNAMON CAKE Serves g Marg 900g castor sugar 900g plain flour 9 medium eggs 3 tsp vanilla essence 400ml milk 400g Chopped apples cooked 3tsp baking powder 11/2tsp bicarb soda 3tsp cinnamon 400 ml milk 1. Heat oven to 170 oc.beat margarine and sugar till fluffy, scrape down sides, gradually add eggs with sifted flour and dry ingredients. Gradually add the milk and apple. 2. Line gastro tin with parchment paper, add apple cake mixture and level off. Bake for 30 to 40 mins till risen and golden brown and top springs back when gently pressed in the centre. Cool 3. Top with vanilla buttercream and cut into 40 portions APPLE CRUMBLE Serves 75 2kg plain flour 500g porridge oats 1kg margarine 1kg castor sugar 3 tins solid pack apples Cinnamon Additional sugar 1. Open tins of apples and chop up a little and place into 2 gastro tins and sprinkle on some sugar and cinnamon. 2. Place flour, margarine and oats in mixing bowl and rub in till like fine breadcrumbs, add sugar and combine. 3. Spread mixture over the fruit till evenly covered and bake for 25 minutes on 175 oc 4. Cut into portions and serve. 32

33 AUTUMN FRUIT SPONGE Serves 120 [ 3 gastros x 40 ] 1200g self raising flour 1200g margarine 200ml milk 1000g castor sugar 20 eggs 1kg Chopped plums and apples 1. Cream the margarine and sugar till light and fluffy, add the rest of sponge ingredients and mix together well. 2. Line gastro trays with parchment paper, add sponge and spread evenly into the corners too. 3. Sprinkle evenly top of cake with fruit. 4. Bake in oven for 25 to 30 minutes on 170 oc, cut each tray into 40 portions. 5. Leave to cool then finish with a dusting of icing sugar. BANANA BREAD Serves g plain flour 3 tsp bicarb soda 1 tsp salt 330g butter 675g castor sugar 6 eggs 12 mashed bananas 9 fl oz milk 3 tsp vanilla extract 1. Preheat oven to 180 oc 2. Sift flour, bicarb soda and salt into a large mixing bowl. 3. In a separate bowl cream the butter and sugar together until light and fluffy. 4. Add the eggs mashed bananas, milk, and vanilla extract to the butter and sugar mixture and mix well, fold in the flour mixture. 5. Line gastro tin with parchment paper and pour cake mix into tin. 6. Transfer to the oven and bake for about an hour, or until well risen and golden brown. 7. Remove from the oven and cool in the tin, sit the tin on top of a cooling rack, when cool cut into 40 potions. 33

34 CARROT CAKE Serves 60 1 ¼ pt oil 1 lb brown sugar 10 eggs 2 ½ lb self raising flour 4 tsp cinnamon 4 tsp bicarb soda 2 lb grated carrot 250ml milk 500g raisins 1. Whisk oil, brown sugar and eggs together. 2. Add SR Flour, cinnamon, bicarb soda, carrot and milk 3. Mix well 4. Bake on 150 oc for approx. 1 hour 5. Cool in the tin and cut into 50 ORANGE SHORTBREAD Serves 40 1 ½ lbs plain flour 1 ½ lbs marg/butter 12 oz icing sugar 12 oz cornflour Zest of 3 oranges 1. Place icing sugar and cornflour in the bottom of a mixing bowl and top with the marg, flour and orange zest. 2. Mix on slow speed until all is combined into a soft dough. 3. Press mixture onto baking tray till evenly spread and bake in oven on 150 oc for 45 minutes till golden and cooked through in middle. 34

35 EVES PUDDING Serves g self raising flour 1 kg Castor sugar 1200 stork margarine 20 eggs 6 tsp baking powder grated zest and juice 3 lemons 3 tins solid pack apples 1. Combine SR Flour, castor sugar, margarine, eggs and baking powder and beat until smooth and well blended. 2. Line 3 gastro trays with apples and lemon juice and zest, top with sponge mixture 3. Bake in the oven on 170 oc for 35 to 40 minutes until sponge is well risen and springy to the touch. 4. Cut into portions and serve. GERMAN BISCUITS Serves g margarine 800g castor sugar 20 medium eggs 2500g self raising flour Few drops of vanilla essence Gastro tin lined with parchment 1. preheat oven 175 oc. Beat butter and castor sugar till pale and fluffy, gradually add eggs scraping down the sides of the bowl. 2. Add vanilla essence to mix, add flour and mix on slow speed. 3. Pipe mixture using a star nossle squeezing small circles onto prepared tin and bake for 15 mins, till golden 35

36 ICED VANILLA SPONGE CAKE Serves g marg 700g castor sugar 9 medium eggs 8fl oz milk 700g self raising flour 5tsp baking powder 4 tsp vanilla essence icing sugar mixed with a little water 1. Preheat oven 170 oc. Beat marg and sugar gradually add eggs, add milk and flour and baking powder. Scrape sides and beat in vanilla until well mixed. 2. Line gastro tin with parchment, pour in cake mix. Bake for 35 mins till cooked, test with a knife. 3. When cool drizzle with icing and leave to set. cut into 40 portions. JUMBLE CHERRY BISCUITS Serves g marg 511g plain flour 170g custard mix 170g icing sugar 28g baking powder 6 oz glace cherries 1. Mix all ingredients together 2. Split into 2 and roll into a sausage and cut each sausage into Tray onto baking sheet and cook on 180oc for 10 to 12 mins 4. Cool on wire rack 36

37 LEMON DRIZZLE CAKE Serves g marg 700g castor sugar 9 medium eggs 8fl oz milk 700g self raising flour 5tsp baking powder Finely grated zest and juice from 6 lemons 330g granulated sugar Gastro tin lined with parchment 1. Preheat oven 170 oc. Beat butter and castor sugar till pale and fluffy, gradually add eggs scraping down the sides of the bowl. 2. Add milk to mix, add flour and bp then lemon zest, mix on slow speed. 3. Transfer mixture to prepared tin and bake for 40 mins, till golden and a knife comes out clean from the centre. Prick cake all over with a skewer. 4. Combine lemon juice and sugar in a bowl then pour over top of cake. Leave to cool allowing for juice to sink into sponge. When cold cut into 40 portions OAT AND APRICOT COOKIES Serves approx g stork margarine 600g brown sugar 400g chopped apricots 400g plain flour 600g porridge oats 2tsp vanilla essence 2 tsp bicarb soda 1 tsp salt 1. Preheat oven to 180 oc 2. Cream together all ingredients except apricots 3. Once combined add apricots 4. Shape into walnut size balls and flatten slightly 5. Bake for 12 to 15 mins or until golden brown 6. Cool on a wire rack 37

38 PINEAPPLE UPSIDE DOWN PUDDING Serves g self raising flour 1000g castor sugar 1200g stork margarine 20 eggs 2 tsp vanilla essence 4 tins pineapple slices 600g golden syrup 1. Cream margarine and sugar together add flour and eggs gradually and vanilla essence. Mix well, scraping down. 2. Drain pineapples and place into lined tins, 2 ½ gastros 3. Top with golden syrup then cover with sponge mix, smooth evenly. 4. Bake on 170 oc for 25 to 30 minutes, cool slightly then cut into portions. RASPBERRY CRUMBLE CAKE 1 Gastro 600g stork marg 455g castor sugar 30ml vanilla essence 6 eggs 900g self raising flour 450ml semi milk 500g raspberries Crumble Topping 225g plain flour 150g stork 165g brown sugar 1. Set oven on 170 c 2. Beat stork sugar and vanilla in a bowl till pale and creamy. Add eggs one at a time, beating well each time. Fold in the flour and milk till combined. 3. Spoon into prepared tin and smooth mixture with a spoon. Arrange apples and raspberries on cake mixture pressing them doen slightly into the top of the cake. 4. To make the crumble rub the stork into the flour then stir in the sugar. 38

39 5. Sprinkle the crumble over the top of cake.bake in the oven for 45 minutes to 1 hour or until a skewer comes out clean. RASPBERRY YOGURT SPONGE Serves g marg 700g castor sugar 9 medium eggs 8fl oz milk 700g self raising flour 5tsp baking powder 400g yogurt 1. Preheat oven 170 oc. Beat marg and sugar gradually add eggs, add milk and flour and baking powder mix in yogurt. Scrape sides and beat till well mixed. 2. Line gastro tin with parchment, pour in cake mix, sprinkle on summer fruits evenly. Bake for 35 mins till cooked, test with a knife. 3. When cool cut into 50 portions SUMMER FRUIT SPONGE Serves g marg 700g castor sugar 9 medium eggs 8fl oz milk 700g self raising flour 5tsp baking powder 700g summer fruits 1. Preheat oven 170 oc. Beat marg and sugar gradually add eggs; add milk and flour and baking powder. Scrape sides and beat till well mixed. 2. Line gastro tin with parchment, pour in cake mix and sprinkle on summer fruits evenly. Bake for 35 mins till cooked, test with a knife. 3. When cool cut into 40 portions 39

40 SYRUP SPONGE Serves g self raising flour 1200g castor sugar 1200g stork margarine 20 eggs 2 tsp vanilla essence 600g golden syrup 1. Cream margarine and sugar together add flour and eggs gradually and vanilla essence. Mix well, scraping down. 2. Spread golden syrup into lined tins, 2 ½ gastros 3. Cover with sponge mix, smooth evenly. 4. Bake on 170 oc for 25 to 30 minutes, cool slightly then cut into portions. TOFFEE APPLE SPONGE Serves kg self raising flour 2 kg margarine 18 eggs 2 kg soft brown sugar 1 a10 tin solid pack apples chopped 2 tsp cinnamon Sauce 1250g butter 2 kg soft brown sugar 600ml milk 1. Cream margarine and sugar, scrape down add eggs and flour a little at a time and mix with cinnamon. 2. Add chopped apples, line 3 gastro trays and pour in cake mix and smooth evenly. 3. Cook on 175 oc for 40 to 45 minutes. 4. Combine ingredients for sauce, heat in pan and pour onto sponge s, cut into portions and serve. 40

41 WINTER FRUIT TARTE TATIN Serves 80 1 kg cooked apples sliced 1 kg cooked pear sliced 200g butter 1 sheet puff pastry 600g brown sugar 1. Line 2 shallow gastros with butter top with sugar and layer fruit on top and finish with a layer of puff pastry. 2. Cook on 180 oc for 20 to 25 minutes till golden on top. 3. Turn out into 2 more shallow gastros and cut into portions. BANANA FLAPJACK Serves 60 1kg margarine 400g golden syrup 6 bananas 800g soft brown sugar 1800g rolled oats 1. Combine first 3 ingredients in a large saucepan and heat gently until margarine has melted, add oats and stir to combine. 2. Mash up bananas and stir into oat mixture. 3. Line 2 gastros with parchment, spread mixture evenly into tin and flatten with a spoon. 4. Bake on 170 oc for about 25 minutes until golden. 5. Portion while still hot, 30 potions per tray. 41

42 CHOCOLATE CRUNCH Serves g wholemeal flour 1400g castor sugar 2kg margarine 1200g self raising flour 200g cocoa powder 6 eggs 1. Place flours, sugar and cocoa powder in a bowl. 2. Melt margarine and add to the dry ingredients 3. Beat the eggs and add to the bowl and mix 4. Divide the mixture and press evenly into 2 lined gastros 5. Brush with water, pattern with a fork and sprinkle on little sugar 6. Bake in oven on 175 oc or until firm but not hard 7. Remove from the oven and cut into portions DAIRY FREE APPLE CAKE Serves g wholemeal flour 400g bread flour 1 sachet 7g yeast 300 ml warm water 40 ml veg oil 1 tsp cinnamon 100g brown sugar 2 dessert apples, chopped 1. Weigh all ingredients out into a bowl, mix on slow speed to start with then on medium speed for 5 minutes. 2. Turn out and shape into a round loaf, place on oiled baking tray and leave to prove in a warm place for 1 hour, brush with oil and sprinkle on few breadcrumbs 3. Bake on 170 oc for 35 minutes till golden and browned on the bottom 4. Cool on a wire rack then cut into portions 42

43 GINGERBREAD COOKIE 1 lb butter 2 lb soft brown sugar 32 tbsp golden syrup 4 lb plain flour 4 tsp bicarbonate of soda 16 tsp ground ginger 4 tsp cinnamon 8 eggs 1. Oven on 180 oc 2. Grease 10 baking trays 3. Melt butter, sugar and syrup, add rest of ingredients to make a soft dough, add more flour if too sticky. 4. Roll out dough to biscuit thickness, cut out shapes and place on to baking trays. 5. Bake on 180 oc for 10 minutes till golden, place on wire rack and decorate with icing when cool. SPICED ORANGE CAKE Serves 50 2 oranges 700g self raising flour 700gcastor sugar 700g marg 9 eggs 6tsp baking powder 1tsp cinnamon 1tsp mixed spice 1. Cut oranges in half and Boil oranges for 30 mins till soft, cool then remove pips and blitz in processor. 2. Cream marg and sugar, gradually add the eggs and flour and rest of ingredients including the orange pulp. 3. Line a gastro with parchment add sponge mixture and bake on 170 oc for 30 mins till cooked in the middle and golden. 4. Allow to cool in tin and cut into 50 portions 43