Recipes

We always try to strike a balance between what we know you like to eat and keeping it healthy. Sometimes that can be a very difficult thing to achieve, but we hope that you will enjoy both the making and the eating of these recipes.

Ingredients

• 1 apple

• 1 banana

• 1 orange

• 1 small carton of fruit juice

Plus choose any 2 from the following list:

• 6 strawberries

• 1 kiwi

• ½ melon

• Small mango

• ½ fresh pineapple (not tinned)

• Small punnet blueberries

• Small bunch grapes

• 1 pear

Instructions

Cut your bread in half lengthways. Get a parent/carer to do this for you or use a pitta bread which doesn’t need cutting.

Spread over the tomato puree (don’t overdo it, it’s a strong flavour and can ruin your pizza).

Grate your cheese and sprinkle over (or tear mozzarella into pieces). Use both if you wish but don’t overdo the mozzarella as it can make your pizza soggy.

Chop vegetables and other ingredients and arrange over the top.

Place under the grill on a medium to low heat for 5 – 7 minutes until the ingredients are cooked and the cheese is starting to melt (times vary for this depending on your grill and how close the pizza is to the heat source).

Instructions

This is a quick recipe, designed to work with the timings of lessons we have in school.

1. Heat oven to 200C or Gas 6

2. Chop and prepare your additional ingredients

3. Add flour to your bowl, the salt to one side and the dried yeast to the other (try to keep the salt and yeast separate at this point. Mix the dry ingredients together with your fingers.

4. Pour in 150ml of warm water and mix together with a fork or your hands until it comes together as a dough (it might be very sticky at this point, but keep going, it will firm up. If it continues to be too sticky, add a little more flour.)

5. Turn it out onto a clean an floured surface (don't add too much flour as your dough will get too dry), and knead until it becomes 'elastic', about 10 minutes.

6. Place it back in the bowl and allow it to prove (rise) for at least ten minutes.

7. Take it out, add additional ingredients and knead for another 5 minutes.

8. Divide dough into 4 or 6 equal pieces.

9. If you wish, make 3 shaped and 3 round.

10. Place on baking tray and leave to rise for as long as possible, then bake in an oven for 10 - 15 minutes until the top is golden brown.

Instructions

This is my recipe, feel free to adapt it or add some of the ingredients suggested for the bread rolls above.

1. Pour the sachets of fast acting yeast into the warm water and leave it sit for ten minutes in a warm place (you can add a tbsp sugar too if you wish as it provides additional food for the yeast and speeds it up).

2. Add 1 tsp salt to the flour (you can also add tbsp of oil if wish as this makes the bread last longer).

3. Pour yeast and water into the flour (the yeast should be starting to bubble) and mix until bowl is clean (with a fork initially or straight to using hand), turn out onto surface and knead for ten to twenty minutes.

4. Put back in bowl and loosely cover with clingfilm for at least an hour (in a warm place, don’t let the clingfilm touch the dough if you can help it).

5. Knock out the air and re-knead for 1 minute.

6. This makes 2 loaves, so shape (your choice or use a bread tin) and leave again for an hour.

7. Bake in the middle of the oven at gas 7/ 210 C for about 30 - 40 minutes. Dusting the top with flour is optional but can help with stopping the top surface burn.

Instructions

1. Prepare and chop the vegetables (chop into approximately 1cm pieces).

2. Prepare the stock (550ml of boiling water or very hot from a tap).

3. Put the vegetables, stock, rice, frozen peas, curry powder, chilli and beans into the pan (except the tomato and coriander).

4. Bring to the boil stirring frequently, then simmer gently for 15 minutes.

5. Begin clearing up!

6. Stir every minute or so to avoid it sticking to the bottom of the pan (this is especially important towards the end as the liquid disappears). Carefully taste to check for seasoning and adjust if necessary... don't double-dip!

7. Add the roughly chopped coriander just before the end.

8. When all liquid is gone, remove from the heat and turn off hob.

9. Transfer to a serving container, garnish with the chopped tomato and serve.

10. Enjoy!