Let’s Cook Together

Recipe Booklet
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 Meal Plan
Breakfast Lunch Dinner
Shopping List:
Monday

Breakfast Lunch Dinner

Tuesday

Breakfast Lunch Dinner

Thursday Wednesday

Breakfast Lunch Dinner

Breakfast Lunch Dinner

Friday

Breakfast Lunch Dinner

Saturday

Breakfast Lunch Dinner

Sunday

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 Meal Plan
Breakfast Lunch Dinner
Shopping List:
Monday

Breakfast Lunch Dinner

Tuesday

Breakfast Lunch Dinner

Thursday Wednesday

Breakfast Lunch Dinner

Breakfast Lunch Dinner

Friday

Breakfast Lunch Dinner

Saturday

Breakfast Lunch Dinner

Sunday

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 Pancake Pinwheels
Ingredients Method
pancakes 1. Cut the pancakes into 5cm-wide strips.
chocolate 2. Carefully, spread chocolate spread or jam
spread or jam onto a pancake strip.

Equipment 3. Roll the pancake strip as tightly as you can.

a knife 4. Repeat with the remaining pancake strips.

We hope you find the information on our website and resource useful. The description of any food or drink preparation or consumption activity contained
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situation. It is your responsibility to decide whether to carry out the activity at all and, if you do, to ensure that the activity is safe for those participating. You
are responsible for carrying out proper risk assessments on the activities and for providing appropriate supervision. We are not responsible for the health
and safety of your group or environment so, insofar as it is possible under the law, we cannot accept liability for any loss suffered by anyone undertaking
the activity or activities referred to or described in this resource. It is also your responsibility to ensure that those participating in the activity are able to
do so and that you or the organisation you are organising it for has the relevant insurance to carry out the activity. It is also your responsibility to note that
ingredients or materials used might cause allergic reactions or health problems and to ensure that you are fully aware of the allergies and health conditions
of those taking part. If you are unsure, always speak to a suitably qualified health professional.

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How to Make Bread
Ingredients Method
• 1500g strong 1. Preheat your oven to 220oC.
flour (plus extra
2. Sieve the flour, salt and yeast into a bowl.
for dusting)
Make a well in the centre and add the oil
• 2 teaspoons of salt and water.
• 7g of dried yeast 3. Mix the wet and dry ingredients together to
• 3 tablespoons form a dough. Add a little more water if the
of olive oil mixture is stiff.

• 300ml of water 4. Tip the dough out onto a lightly floured

surface and knead the dough until it
Equipment is smooth.
• Mixing bowl
5. Put the dough in a bowl, covered with cling
and spoon
film, for around an hour or until it has
• Loaf tin doubled in size. Knock back the dough and
• Oven put the dough into a loaf tin.

• Wire rack 6. Bake your loaf in the oven for 25-30 minutes.
7. Cool your bread on a wire rack and then slice
it to enjoy!

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Owl on Toast
Ingredients Method
1 fruit loaf slice 1. Lightly toast the slice of fruit loaf.
Chocolate spread 2. Once cooled slightly, spread on the
chocolate spread.
2 banana slices
3. Carefully place the banana onto the
2 blueberries
chocolate spread. Use them to make two
2 apple slices big eyes.
1 strawberry slice 4. Put a dab of chocolate spread onto each
Equipment blueberry and place them in the centre of
Toaster each slice of banana, to complete the eye.

Plate 5. Place the strawberry below the eyes, in

the centre of the toast, to make the beak.
Knife
6. Use the slices of apple to make the wings.
Place them at an angle on either side of
the toast, with the curved edges facing
each other.

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Superhero Green Smoothie
Ingredients Method
1 cup baby leaf spinach 1. Two hours (or more) before cooking with the children,
cut the banana into slices and put it in the freezer.
½ avocado
2. With the children, peel and cut
1 banana
the avocado and mango.
½ mango
3. Add the spinach, avocado, frozen banana, mango
2 cups cold water and water to the blender, then blitz until smooth.

Equipment 4. Pour the smoothie into cups to serve.

Blender

Knife

Chopping board

Cups

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 Turn
squishy brown
bananas into these after-

Banana Muffins
school treats. Muffins require
very little mixing and are ideal
for children to help with. They
freeze well too – even
Ingredients 1. Heat the oven to 190°C/ less waste!
75g butter Gas mark 5. Melt the
butter and allow to cool.
250g self-rising flour
2. Mash the bananas well with a fork. Beat together
1 tsp baking powder the eggs, vanilla extract, melted butter and milk
in a bowl. Add the mashed banana and mix well.
½ tsp bicarbonate of soda
3. Sift the flour, baking powder, bicarbonate of soda,
Pinch of salt salt, cinnamon and nutmeg together in a large
½ tsp ground cinnamon bowl. Add the sugar and mix.
4. Make a well in the centre of the dry ingredients
½ tsp ground nutmeg and add the egg mixture, stirring roughly until it
115g caster sugar is a lumpy paste (don’t over mix – you want it to
be lumpy!).
1 tsp vanilla extract
5. Put the paper cases in the bun tin and divide the
2 large, ripe bananas mixture between them.

2 medium eggs 6. Bake for 20 to 25 minutes or until the muffins

feel springy when touched. Rest the muffin tray
125ml milk on a wire rack for five minutes then remove the
muffins and leave on the rack for another five
Equipment minutes before serving.
12-hole muffin tin 7. You can eat the muffins as they are, or serve
12 paper muffin cases them with sliced banana and a dollop of yoghurt.

Don’t forget to throw the banana skins into your compost bin! Or try burying
them around the roots of your favourite plants – this old gardener’s tip works
especially well for roses.

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Shortbread Biscuits Recipe

Shortbread Biscuits
Ingredients Method

55g of caster sugar 1. Heat the oven to 190c or gas mark 5.

180g of plain flour 2. Beat the butter and the sugar together until
125g of butter smooth.
3. Stir in the flour to get a smooth paste.
Equipment
4. Turn on to a work surface and gently roll out
Oven until the paste is 1cm / 1/2in thick.

large mixing bowl 5. Cut into rounds or fingers and place onto
baking tray. Sprinkle with caster sugar and
wooden spoon
chill in the fridge for 20 minutes.
fork
6. Bake in the oven for 15-20 minutes, or until
wire cooling rack pale golden-brown. Set aside to cool on a
wire rack.
fridge
rolling pin
biscuit cutters
baking tray

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Winter Warmer
Vegetable Soup
Ingredients Method
• 400g mixed raw 1. Carefully, roughly chop the vegetables
vegetables, such as using the knife. You can make them as
carrots, onions, celery, chunky as you like!
parsnips, green beans
2. Peel and chop the potatoes into cubes.
• 600g potatoes
3. Fry the vegetables and potatoes in the
• 1 tbsp olive oil olive oil for a few minutes until they
• 1400ml vegetable stock start to soften.
• Salt and pepper to taste 4. Cover the vegetables with the stock and
Equipment leave to simmer for 10 to 15 minutes until
• Hob the vegetables and potatoes are tender.
• Large frying pan 5. You can either leave your soup chunky
• Sharp knife or you could use a hand blender to make
it smooth.
• Chopping board
6. Season your soup with the salt and pepper
• Peeler
and then ladle into bowls to serve.
• Ladle or large spoon
7. Enjoy!
• Bowls (one per person)
• Hand blender (optional) Makes approx. 5 servings

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Fun Pizza Faces
Ingredients Method
For the base: 1. Preheat your oven to 180°C/gas mark 4.
• 200g plain flour
To make the dough:
• 250ml warm water
2. Mix together the yeast and water.
• 1 tsp dried yeast
(Alternatively, use shop-bought 3. Let the mixture rest in a warm place for
pizza bases, large or small.) approximately 8–10 minutes (or follow the
instructions given on the yeast packet).
For the base topping: 4. After this time, mix in the flour and knead
• Tomato puree or pizza sauce the mixture until it forms a firm dough.
• Sprinkling of herbs such 5. Sprinkle a clean surface with flour.
as oregano (optional)
6. Roll the dough out into a large circle or divide
• Grated cheese
the mixture into 3–4 smaller balls and roll
Toppings for the facial features: into mini pizza bases.
Sliced peppers, tomatoes, olives, 7. Bake the dough for approximately 4–7 minutes
ham or bacon pieces, pineapple, (depending on the size of your bases).
mushrooms, sweetcorn, baked For the topping:
beans, pepperoni, courgette, 8. Spread your tomato puree or pizza sauce onto
aubergine. the cooked bases.
(Various different toppings can 9. Sprinkle the grated cheese on top.
be used to create a variety of
10. Now, be creative by using a range of toppings
unique faces – be creative!)
to create your own unique pizza faces!
Equipment 11. Put the finished pizza(s) back in the oven for
Baking trays, bowl, teaspoon, 5–10 minutes.
wooden spoon, knife, grater. 12. Enjoy eating your deliciously unique fun
pizza faces!

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Crispy Vegetable Spring Rolls
Ingredients Method
4 spring onions 1. Preheat your oven to 190‫ﹾ‬C/375‫ﹾ‬F/Gas Mark 5.
1 red pepper 2. Thinly slice the pepper, spring onions
1 courgette and courgette.

1 glove of crushed garlic 3. Finely chop the garlic and ginger.

2cm length of 4. Heat the oil in a frying pan and sauté the
fresh ginger garlic, ginger and spring onions.

50g bean sprouts 5. Add the vegetables and bean sprouts to the
frying pan.
1 tsp soy sauce
6. Stir-fry for a few minutes until the vegetables
½ tsp five-spice powder become softer.
1 tbsp olive oil 7. Add the soy sauce and five-spice and continue
Ready-made filo pastry to stir-fry for a few minutes.
sheet (cut into 8 rectangles) 8. Lay out the filo sheets and place some of the

Equipment stir-fry mixture across the shorter length of

Cutting knife the sheet, leaving a gap at the top of the
pastry and either side.
Frying pan
9. Fold in the sides of the filo sheet and then
Spatula for turning fold down the top.
Baking tray

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10. Gently roll the filling in the pastry to form a sausage shape.
11. Moisten the end of the filo sheet with water and then tuck it underneath
the roll.
12. Grease your baking tray.
13. Lay the spring rolls on your baking tray with the seam side down.
14. Continue to make the rest of the spring rolls.
15. Brush the rolls with a little olive oil.
16. Place them in the centre of the oven for 15 minutes or until they are lightly
golden and the pastry is crisp.

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Rock Cakes
Ingredients Method
225g self-raising flour 1. Preheat oven to 180C and line a baking
tray with greaseproof paper.
75g caster sugar
2. In a bowl, mix the flour, sugar and
1 tsp baking powder
baking powder together.
125g unsalted butter, cubed
3. Rub in the cubed butter between your fingers
150g dried fruit and thumbs until the mixture looks like
breadcrumbs. Next, stir in the dried fruit.
2 tsp vanilla extract
4. In a clean bowl, add the vanilla extract, egg and milk
1 free-range egg
and beat with the wooden spoon until mixed well.
1 tbsp milk
5. Add the dry ingredients to the egg mixture and mix
together carefully. It should soon become a lumpy,
Equipment combined mixture. If the mixture does not come
Baking Tray together and is still too dry, add a little more milk.

Greaseproof paper 6. Place a spoonful of the mixture onto the prepared

baking tray. Make sure there is enough space for
2 bowls the mixture to double in size during cooking.
Wooden spoon 7. Bake for approximately 15-18 minutes. The
Dessert spoon cakes should be a lovely, golden brown colour.
Remove from the oven and cool slightly before
Cooling Rack placing on a cooling rack to cool completely.

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Cheese and Vegetable Muffins
Ingredients Method
250g grated cheese 1. Preheat oven to 180°C (356°F).

2 cups self-raising flour 2. Sift flour into a large bowl.

(alternatively, use plain
3. Whisk the eggs, then chop the red pepper,
flour and baking powder - 2
spinach (and optional basil).
tsp baking powder to 1 cup
plain flour) 4. Make a well in the flour then add in
the rest of the ingredients.
2 eggs
5. Mix until combined.
1½ cups milk
6. Spoon into a greased muffin tray (pop a basil
small tin sweetcorn (125g)
leaf on top of each, if desired) and bake for 25
½ red pepper minutes or until the tops are golden brown.

1 handful baby spinach This recipe makes about 14 regular

muffins or 12 large ones.
Salt and pepper to taste

Fresh basil leaves to add to

the mix and on top (optional)

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 Hearty Hibernation Hotpot
Hattie will be cosy in no time with this warming winter stew.
Ingredients Method
Makes 4-6 servings. 1. Turn on the slow cooker and allow it to warm up.
1 large onion 2. Whilst you are waiting, dice the onion and chop
3 stalks of celery up the celery, carrots and potatoes into small
3 carrots chunks, around 2cm long.

3 large potatoes 3. Place the vegetable stock cubes into the slow
100g split red lentils cooker. Using hot water from the kettle, pour a
small amount of water into the slow cooker and
2 vegetable stock cubes stir until the stock cubes have dissolved.
1 tin chopped tomatoes
4. Add the olive oil, diced onion, the chopped
2 tbsp olive oil vegetables, the split red lentils and the tin of
Water chopped tomatoes into the slow cooker. Stir the
Salt and pepper to taste mixture together with a wooden spoon.

Equipment 5. Using the rest of the water from the kettle, top
Slow cooker up the slow cooker until it is around ¾ full. Stir
the ingredients together.
Sharp knife
6. Put on the lid and cook on a high heat for 4-6
Wooden spoon
hours. Alternatively, cook on a low heat for 8-10
Kettle hours.
Tin opener 7. When the vegetables and lentils are tender, add
Bowls and spoons to salt and pepper to taste and serve with a warm,
serve crusty roll as a warming winter treat.
Important: Adult supervision is required when cutting the vegetables and using the tin opener.

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Delicious Chapattis
Ingredients Method
140g wholemeal flour 1. Stir the wholemeal flour, plain flour and salt
140g plain flour together in a large bowl.

1 tsp salt 2. Use a wooden spoon to stir in two tablespoons

of olive oil.
180ml hot water
3. Add some water a little at a time. You need
Olive oil enough so that the dough is combined and
elastic but not sticky.
4. Knead the dough on a floured surface for 5 to
Equipment 10 minutes until it is smooth.
Large bowl
5. Divide the dough into 10 equal pieces and roll
Wooden spoon each piece into a ball.
Rolling pin 6. Flatten each ball with the palm of your hand.
Then, use a rolling pin to roll each ball out
Frying pan
until it is about as thin as a tortilla wrap.
7. Pre-heat and lightly grease a frying pan with
olive oil.
8. Carefully, cook each chapatti for 1 to 2 minutes
on each side.
9. Enjoy your chapattis warm on their own or
Makes approx. with some chana masala or mattar paneer!
10 chapattis.

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Leftover Veggie Burgers
Recycle your leftover bread and vegetables to make this delicious dinner!
Ingredients Method
1. Take your stale bread and crumble it into
3 slices of stale bread breadcrumbs.
1 onion 2. Chop the onion into small pieces.
1 garlic clove 3. Crush the clove of garlic.
Herbs (to taste) 4. Mix the breadcrumbs, chopped onion, crushed
garlic, herbs, leftover vegetables and egg together in
Salt and pepper a bowl.
1 cup of leftover vegetables, 5. Mould the mixture into egg-sized balls with your
such as peas, carrots, hands.
sweetcorn etc. 6. Place the flour onto a plate.
1 egg 7. Roll the egg-sized balls into the flour until they are
2 tbsp flour coated with a thin layer of flour all over.
8. Gently flatten the balls into a burger shape.
1 tbsp oil (if frying)
9. You can choose to fry or bake your burgers.
Equipment
10. If frying, place a tablespoon of oil into a frying
Mixing bowl pan. Fry the burgers over a medium heat for
roughly 5 minutes on each side.
Plate
11. If baking, preheat your oven to 200°C (gas mark 6).
Baking tray or frying pan Place your burgers onto a baking tray and drizzle a
Knife for chopping little oil over the top of them. Bake for around 15-20
minutes.
Tablespoon
12. Enjoy eating your Leftover Veggie Burgers with a
yummy salad!
Makes approx. 6 burgers

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 Fishcakes
Ingredients
300g cod loin (skinless and boneless)
175g leftover mashed potato
A small bunch of chives (snipped)
Zest of 1 lemon, plus lemon wedges to serve
1 beaten egg
50g breadcrumbs
2 tsp olive oil
Salt and pepper

Method
1. Place the cod in a saucepan and add enough cold water to cover. Bring to the boil
and simmer gently for 3-4 minutes. Drain.
2. Flake the cod into a bowl, checking for stray bones as you go, then add the mashed
potato, chives and lemon zest. Season with salt and pepper and mix thoroughly.
3. Preheat the oven to 220°C/200°C fan/Gas Mark 7. Shape the fish mixture into four
patties and chill for 10 minutes.
4. Place the breadcrumbs on a shallow plate or dish and the beaten egg on another. Dip
each patty into the beaten egg and then into the breadcrumbs, covering generously.
5. Place the patties onto a baking tray and brush each one with a little oil. Bake in the
preheated oven for 25 minutes.
6. Serve with vegetables or a salad and lemon wedges to squeeze over.

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 Making Lemonade

You Will Need:

1 jug of cold water
1 cup of sugar
4 lemons

Method:

1. Pass a lemon around the group

and assist the children to
touch and smell the lemon.
2. Cut the lemons in half and
assist children to squeeze
the juice from the lemons
3. Pour all of the lemon juice
into a jug and add the
sugar and water. Enjoy!

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Ice Cream in a Bag
Ingredients Method
300ml cream 1. Place the cream, sugar and vanilla into
2 tbsp caster sugar the medium-sized zipped bag and combine
the ingredients. Be sure to zip up the bag
1 tsp vanilla essence securely first. You can add optional extras at
2 trays of ice cubes this point.

6 tbsp rock salt 2. Place the ice into the larger zipped bag. Spoon
the salt over the top of the ice in the larger
Optional: fruit, crushed
zipped bag.
biscuits, sprinkles or
chocolate chips 3. Place the medium bag containing the cream
mixture inside the larger bag on top of the
Equipment ice and salt and zip up the bag securely.
1 medium zipped bag
4. Shake and massage the bag wearing gloves
1 large zipped bag or covered in a tea towel for 5-10 minutes,
Tea towel or gloves until the mixture becomes the consistency of
ice cream.
5. Once ready, remove the bag of ice cream and
give it a wipe to remove the salt from the
outside of the bag.
6. You can snip a hole in a corner of the bag and
squeeze out the ice cream into a bowl or cone
or spoon it out into a bowl.

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