Y9 Recipes 2025-26

Gnocchi and tomato bake

1 onion

1 red pepper

1 garlic clove

400g of chopped tomatoes

500g pack gnocchi (or other mouth sized pasta)

Fresh basil leaves

125g of mozzarella

Medium sized oven proof dish to take the bake home in

Foil to cover the bake with.

Method

1. Place a saucepan half filled with water to boil (Full heat)

2. Prepare the pepper by dicing into small pieces

3. Slice the garlic

4. In a saucepan or frying pan add the onion and pepper and gently sauté for 4 minutes (low gas heat or electric 5)

5. Add the garlic and sauté for 1 minute

6. Add the chopped tomatoes and bring to a simmer FOR 10-15 minutes

7. In the separate pan of boiling water cook the gnocchi (4 mins)

8. Drain the gnocchi

9. Season the sauce with black pepper and chopped basil

10. Combine the tomato and gnocchi in the saucepan, then transfer into an oven proof dish and scatter with chopped mozzarella cheese.

11. BEGIN TO TIDY UP!

Method

1.      Melt the butter in a pan and remove from the heat.

2.      Place the biscuits into a plastic bag and crush until they become breadcrumbs.

3.      Add the biscuits to the melted butter and stir together, then add the mixture into a loose based flan tin (19cm diameter) and pat down until firm.

4.      Place in the fridge to set. If you do not have a flan tin please use a regular cake tin.

5.      Add the soft cream cheese to the small glass bowl and with a fork soften for 1 minute.

6.      Add the double cream into the large mixing bowl and whisk using the electric whisk until thick-DO NOT OVER WHISK AS IT WILL CURDLE.

7.      Add the soft cream cheese to the cream (which is in the big bowl) and then add the sugar. Fold in gently using a tablespoon.

8.      Remove the biscuit base from the fridge and add the combined mixture on top.

9.      Carefully using a spatula apply the topping-DO NOT LET THE BISCUIT BASE GET MIXED IN.

10.  Wash the fruits in a colander and then chop according to the size required

11.  Begin to arrange the fruit on top of the cream cheese mixture.

Pasta bake

100g of pasta such as penne, tubes or shells

100g grated cheese

375ml milk

25g plain flour

25g margarine

Extras – any cooked meat or fish, such as chicken, pork, tuna or ham.

 Any vegetables such as sweetcorn, mushrooms, peas, onion, or broccoli-all cut up into small pieces.

Secure container with a tight fitting lid.

Sweet and Sour Chicken

1 onion cut into small pieces

250g chicken breast (or turkey) cut into small chunks

1 can of pineapple pieces

2 level tbsp sugar

2 tbsp vinegar (school will provide)

1 tbsp soy sauce

1 level tbsp tomato puree or ketchup

1 level tbsp cornflour

A container to take the dish home in

Moroccan Chicken

1 chicken breast

1 lemon or lime

½—1 can chickpeas

1 tsp chilli

1 tsp cumin

1 tsp turmeric

1 tsp ground coriander

1 pepper

1 clove garlic

1 onion

1 chicken stock cube

1 tbs tomato puree

175ml water

•Extras you could add: Carrots, celery, sweetcorn or peas etc

•You will also need: Ovenproof dish or suitable tub

Method

1. Prepare onion, pepper and garlic. On a separate board dice the chicken. 

2. Lightly fry chicken in oil until browned on both sides. 

3. Add onion, garlic, pepper and cook for 2-3 minutes.

4. Add cumin, coriander, turmeric, tomato puree and chilli. 

5. Mix well. Stir and add stock cube and 100ml water. 

6. Drain the chickpeas in a colander, then stir into the pan. 

7. Stir well and leave to simmer GENTLY for 20 minutes. 

8. Squeeze ½ lemon into your finished dish at the end.

9. Serve with rice (basmati or long grain) or cous-cous