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TO INSPIRE YOU AT HOME

MARCH 30, 2020 BECKET KEYS SCHOOL Team RECIPES TO INSPIRE YOU AT HOME

Are you feeling like this? ;-) https://www.youtube.com/watch?v=TMoCsC7EvD0

Then the Becket Keys Food Team are here to help. Here are some of the department’s favourite recipes that have been revised to take account of what you might have available.

You may have to make substitutions to fit in with what’s available in your house and your family’s tastes. We hope you will discover some new favourites. As we are unable to demonstrate the method, this document is interactive, follow the links to take you to good clips from You Tube to guide you through the recipes.

Most of the recipes are for one or two people, so you can scale them up easily to feed everyone if you want to. Some recipes are harder and require a few more ingredients so that even older and more advanced students will have something challenging to cook. We hope this will help all of you build up those all-important skills, ready for when we return to school. Before you start make sure whoever is in charge of in your house is happy for you to cook and ask them to supervise you.

If you are not able to cook complete dishes and just want to help the person cooking, you could prepare some of the ingredients and practice one of the skills from this website each week, see page 3 for the most useful skills to practice. https://www.bbc.co.uk/food/techniques?fbclid=IwAR2H1Gu-1oPQd2lIXnWEsf50mll9DSQdKLLm7- LUYOMGjIJ4hKRuVsAvDFM

Whether you are cooking complete meals, or simply learning new techniques, please take photos and upload them on show my homework, as I would love to see what you have all been making.

To really improve your skills try and come up with your own ideas using just the ingredients you have left in your fridge and cupboards. Watch this old episode of “Ready Steady Cook” for inspiration. https://www.youtube.com/watch?v=mRPnLiZv6oc&feature=youtu.be Contents

1. Chilli Con Carne 2. Pizza – Plus Basic Bread Recipe 3. 4. Pad Thai 5. Macaroni 6. Simple Sauce 7. Mushroom Risotto 8. (or any fruit) 9. American 10. Mushroom Risotto 11. Chicken Curry 12. Special Fried Rice 13. Chocolate Eclairs 14. Teachers Favourites

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RECIPES TO INSPIRE YOU AT HOME

Things to remember.

1. Buy fresh food weekly and always clear out the fridge before putting new things in. , , , yoghurts, and milk will only last a week.

2. Cover food which has been opened, before you put it in the fridge.

3. If you have cooked and have food leftover for another day, you must let it cool down first, then cover with cling film or foil before you put it in the fridge or freezer. If you freeze a portion of food it is a good idea to write what it is and the date on the package as even frozen food needs to be eaten within a few months.

4. To reheat food from the fridge either put it in the oven until it’s piping hot or microwave on a medium heat for 1-2 minutes, again until piping hot. Remember, you cannot put foil or metal in a microwave. Cover the dish with a plate to stop it spitting and messing up the microwave. Eat leftover food within 24 hours. After that, throw it away. If you have frozen food, you should let it defrost in the fridge for the day and reheat it once it has thawed out.

5. Dirty dishes and pans are much easier to clean if you put hot water in them straight away and let them soak for a few minutes. Always wash up using hot soapy water. If you’re sharing a kitchen, always keep your area clean and tidy and do your fair share of the chores!

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RECIPES TO INSPIRE YOU AT HOME

If you are helping in the kitchen, make sure you take photos of the techniques you are demonstrating. Upload these on to SMHW as evidence of what you have completed. Here are some of the most useful skills to practice.

How to dice an onion https://www.bbc.co.uk/food/techniques/dicing_onions

Techniques to speed up veg prep https://www.bbc.co.uk/food/techniques/how_to_prepare_vegetables_fast

Terms used for knife skills https://www.bbc.co.uk/food/techniques/knife_skills_explained

How to poach an egg https://www.bbc.co.uk/food/techniques/poaching_eggs

How to make https://www.bbc.co.uk/food/techniques/how_to_cook_scrambled_eggs

How to fry an egg https://www.bbc.co.uk/food/techniques/how_to_fry_eggs

How to make your own pasta https://www.bbc.co.uk/food/techniques/making_pasta_dough

How to roll pasta using a pasta machine https://www.bbc.co.uk/food/techniques/rolling_pasta_dough

How to use up stale bread https://www.bbc.co.uk/food/techniques/how_to_rescue_stale_bread

How to make https://www.bbc.co.uk/food/techniques/how_to_make_gravy

How to make salad dressing https://www.bbc.co.uk/food/techniques/how_to_make_salad_dressing

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RECIPES TO INSPIRE YOU AT HOME

Chilli con Carne for 2

This is delicious served with rice, on a jacket , or in a wrap with cooked rice and to make a burrito. Don’t rush the cooking process, chilli is best when it has cooked on a low heat for a few hours to let all the flavours develop.

For tips on cooking rice follow this link: https://www.bbcgoodfood.com/videos/techniques/how-cook-rice

1/2 onion ½ Stick of ½ ¼ Pepper 1 ½ fresh chilli finely chopped (wash hands carefully) 150g Mince 1 tsp ground cumin ½ tsp smoked 1 tsp tomato puree 1/2 tin tomatoes 1 tablespoon red kidney beans ½ tsp

In a pan slowly cook the carrot, onion, celery and 150g Easy cook long grain rice pepper for 10 minutes. Then add garlic and chilli Chopped to . and beef and cook for another 8-10 minutes until the beef is browned. Add the , tomato puree, tomatoes and kidney beans and simmer for 30 minutes. Add rice to pan of water and cook for 15 minutes. Add ½ tsp to cooking water to turn rice yellow.

My friend Huw is a former chef who worked with starred chef Raymond Blanc. He has now moved to America and is a stay at home dad. His Kitchen Daddy you tube channel is really good, try watching some of his videos for more cooking ideas. Here is his chilli con carne: https://www.youtube.com/watch?v=RZxJMXzd4Zw

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RECIPES TO INSPIRE YOU AT HOME

Proper Pizza – makes 1 9” Pizza

You will never want another shop bough pizza again once you have tried making this at home. Choose your favourite toppings and get creative. If you have any left-over sauce it will freeze perfectly. Buon appetito!

Gennaro Contaldo making pizza - https://www.youtube.com/watch?v=n-VRntrbypI

Pre heat oven to 220c/gas 7

 Weigh into a bowl. 150g Strong White Bread Flour  Add yeast, salt and 1 tsp (1/2 sachet) yeast  Stir in water and mix everything together to make a ½ tsp salt shaggy dough 90g Warm water  Knead for 10 mins  Leave to rise Pizza Sauce – serves 8  Shape into a circle and place on an oiled tray. 1 garlic Add toppings. 1 tsp olive oil  Bake for 10 mins until crisp and bubbling on top on 1 tsp tomato puree 220c Gas 8 1 tsp dried oregano  Tomato sauce – place all ingredients into a food 1 tin tomatoes or passata processor and blend until smooth

The pizza recipe can also be used to make all sorts of bread such as burger rolls. Carefully weigh out all of the ingredients in a small mixing bowl. When combined into a shaggy dough tip everything out onto a clean work surface and knead for 10 minutes. Divide into 4 and shape into bread rolls. Place on an oiled baking tray and cover with oiled cling film. Leave to prove for 30 minutes. Glaze with a little milk. Bake in the oven at 200C / Gas 6 for about 15 mins.

Kneading - https://www.bbc.co.uk/food/techniques/kneading

Jamie making bread - https://www.youtube.com/watch?v=VrUdtzXquWk

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Bread and butter pudding

This delicious pudding is a great way to use up any stale bread and milk that you may have at home. It is really quick and simple. For a real treat pour over some cream or if you have it.

Serves 2

Pre heat the oven to 180C/Gas mark 4 2 slices bread 15g soft butter Butter the bread on one side and cut into triangles. Put these 150 mls milk into an oven proof dish and scatter the raisins over the top. 1 egg Mix the milk, egg, and sugar together and pour over 15g Sugar 1 – 2 tbsp raisins or sultanas the bread. Leave this to stand for 30 minutes then bake in the ½ tsp cinnamon oven for25 - 30 minutes

Here is a very young making this recipe. https://www.youtube.com/watch?v=QZIrz2HaWe8

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Pad Thai

This recipe calls for a few more ingredients if you can get them. Don’t be put off by the long recipe, it is delicious and well worth the effort. Lots of the ingredients can be substituted, so you don’t need to do a special shop, just use what is already in the fridge. Serves 2

Gordon Ramsay making a quick Pad Thai https://www.youtube.com/watch?v=DsyfYJ5Ou3g   150g flat rice noodles  1 garlic clove, roughly chopped  Small bunch fresh coriander, chopped, leaves and stalks separated  1/2 red chilli, seeds removed, finely chopped  1/2 lime, juice and zest  1 tbsp sunflower oil  1 cooked chicken breast, skin removed and thinly sliced

(alternatively or tofu)  Slice chicken into strips. Fry quickly in a little oil to  2 spring onions, thinly sliced cook through and set aside.  ½ red or green pepper, thinly  Place the rice noodles in a metal bowl and cover sliced with boiling water. Leave to soak for 10 minutes,  1 table spoon peas stirring occasionally.  Handful bean sprouts (40g)  Finely chop the garlic, coriander stalks, half the  3-4 Tablespoons Pad Thai Sauce coriander leaves, chilli and lime zest to make a  (Pad Thai sauce can be made from  Heat the oil in a wok or a large pan until hot. 1 teaspoon paste mixed Add the paste and fry for 1 minute, or until aromatic. with a tablespoon of water, 1 Add the chicken, half the spring onions, the pepper, tablespoon , 1 the peas and half the bean sprouts and cook for 2 tablespoon sugar, few drops lime minutes, stirring well to coat everything in the paste. juice. Stir all together to dissolve )  Turn the heat up and add the drained noodles and  1 egg beaten mix well. Stir in the lime juice, 2 -3 spoons pad thai  1 tablespoon chopped peanuts to sauce and sugar and cook for 2 minutes. Make a well serve in the centre and pour the egg in and stir to scramble.  Serve and garnish the pad Thai with the coriander leaves, lime wedges, seeds and remaining spring onions and bean sprouts and 1 more spoon of pad thai sauce.

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Macaroni Cheese

This versatile recipe can be served as a side dish, or you can have it as a meal in itself. I often add a variety of different ingredients to boost the veg content and use up things I have in the fridge. You can choose from cauliflower, tomatoes, peas, broccoli, chopped onions, leek or mushrooms. It also works with a wide range of cheese if you haven’t got cheddar. Serves 1.

Here is Huw, the “Kitchen Daddy”, making a luxury Mac and Cheese https://www.youtube.com/watch?v=OD32Lfa6H2M

Pre-heat the oven to 220C or Gas mark 7. 75g Macaroni 10g Butter or Marg Boil the pasta in salted water for 10 minutes and set aside. 15g Butter 15g Flour In a cold pan mix the flour, butter and milk and start to warm on a 150ml Milk medium heat. Make sure you stir this constantly to avoid lumps. 40g grated cheddar ¼ teaspoon Grated parmesan (optional) Add 2/3rds of the grated cheese, and season with pepper and mustard. It may also need salt, depending on how salty the cheese is, so taste and add anything more you think the sauce needs. Tip in the cooked pasta and stir to coat.

Put the mixture into an oven proof dish and bake for 15 minutes until golden and bubbling. You can finish with grated parmesan if you have it.

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Simple tomato sauce for pasta/fish/chicken

Many shops have sold out of pasta sauces. This is a great time to learn how much better homemade tastes. It also contains a fraction of the sugar and none of the chemicals that are in jars of pasta sauce. You can add in mushrooms, peas or other vegetables if you want to.

Serves 1

1 Teaspoon Olive Oil

½ Onion chopped

1 Clove Garlic – finely chopped

1/3 Carrot – chopped

1/3 Celery – chopped

1 Teaspoon Tomato Puree Chop all vegetables. Add onion and garlic to pan. Cook 2 mins. Add ½ Can Tomatoes celery, carrot and pepper and cook for 5 mins. Add tomato puree, cook for 2 mins. Add tomatoes and herbs, water if needed, salt and 1 pinch mixed herbs pepper. Simmer for 20 minutes on a very low heat. Add fresh ¼ teaspoon sugar and parmesan if using.

¼ teaspoon salt Dried Penne – Bring a large pan of salted water to the boil. Add pasta and cook for 10 minutes. Carefully drain in a colander and tip 50g Dried Penne (any into the pan with the sauce. A little of the cooking water going into shape of pasta will do) the sauce helps it to stick to the pasta.

Add 75g minced beef per person to turn this into a bolognaise.

If this recipe has inspired you, watch my friend Huw’s video on making a very different type of Bolognaise. It sounds weird, but tastes amazing. Give it a go!

Kitchen Daddy Bolognaise https://www.youtube.com/watch?v=OaGaQuzqoc8

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Apple (Fruit) Crumble

Who doesn’t love a crumble, you can make it with any canned or fresh fruit you have available. Serve with cream or custard. Rather than a traditional crumble recipe, this recipe makes more of a pie filling. This means you can substitute the crumble with shortcrust pastry and you have an . You can skip this step and just mix some chopped fruit with a little water and sugar (if needed) and use this as your base.

Apple pie filling 1. Preheat the oven to 180C/Gas mark 4 2. Peel, core and chop the . Put into pan with 1 Bramley apple – peeled and cored 150ml water, cornflour, cinnamon raisins and sugar, (you substitute 2 eating apples and and warm through on a medium heat. Simmer for 10 reduce the sugar, taste to see how mins until apples are softened. much you need) 3. Whilst apple is make the crumble About 150g water mixed with 1 topping - Place the flour and sugar in a large bowl spoon cornflour and mix well. Taking a few cubes of butter at a time 15g demerara sugar – taste and add rub into the flour mixture. Keep rubbing until the more if needed mixture resembles breadcrumbs. Pinch cinnamon – optional Tablespoon raisins 5. Put apple in bottom of an oven proof dish, cover with crumble Crumble topping Cook 25 mins until golden and bubbling 50g plain flour 25g butter 15g brown and caster sugar 1 Tablespoon Oats

Serves 2

Jamie makes crumble 3 ways https://www.youtube.com/watch?v=a-dCICl6GeE

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Drop /American Pancakes

These can be a delicious family breakfast served with honey, plain yoghurt and some fruit. Use whatever toppings you have. Why not try the American way by serving with and maple ?

              1. Measure the flour, baking powder, and sugar into a mixing bowl.  90g self-raising flour Make a well in the centre and then add the egg and half of the milk.  Beat well, with a whisk, until you have a smooth, thick batter. Beat in 1/4 tsp baking powder enough of the milk to make a batter the consistency of thick cream – (leave this out if you you may not need all the milk. don’t have it)  1. 2. Heat a large non-stick frying pan and grease with a little oil. Drop  20g caster sugar the mixture in spoonfuls onto the hot frying pan, spacing the  mixture well apart to allow for them to spread. When bubbles appear 1 free-range egg on the surface, turn the scones over with a palette knife or spatula  and cook on the other side for a further 30 seconds to 1 minute, or  100g milk until they are lightly golden-brown   A little sunflower oil, for greasing

Here is a recipe for blueberry drop scones https://www.youtube.com/watch?v=QyWTHVvlBTw

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Mushroom risotto – Serves 2

This is a firm favourite in the Shapland household and Mr. Shapland has even made this for Teresa May, so it must be good! If you don’t have fresh mushrooms you can substitute dried and use some of the water they are soaked in with your stock. Alternatively, chicken and peas works well, or with courgettes. Whatever you are making this with the most important thing is to stir constantly.

2 tsp olive oil 1 small onion very finely diced () 2 garlic crushed to puree 150g Arborio rice STIR CONSTANTLY! 65 ml Put the oil in a frying pan and sauté onions and garlic GENTLY for 5 mins. 4 white mushrooms finely slice Add rice, stir to coat and fry until translucent, 2 minutes. Add wine and 1 tablespoon peas stir until reduced almost completely. Add stock little by little. When 500 ml /mushroom or evaporated add more stock until all has been absorbed. After 10 minutes chicken stock, (fresh is best, but add mushrooms. After 20 minutes or so it should be done. Rice should be from a cube is also fine) al dente. Add butter and parmesan and stir to emulsify. 10g butter 15g Parmesan

This risotto video is from , produced by Mrs. Shapland! https://www.youtube.com/watch?v=A5WaFme4oRk

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Chicken Curry

I hope this simple recipe will encourage you to try making this for your family. You can change chicken for any other meat. If you want you can make your curry vegetarian by replacing the meat and chicken stock with a vegetable stock cube, diced aubergine and adding half a can of chick peas.

1 chicken breast – cut into chunks. 1 small onion 1 clove of garlic (crushed – remove the outer skin and then squash it with a knife or spoon) 1 small piece of finely chopped 1 tablespoon oil or ghee 1 teaspoon curry powder 200 ml boiled water with 1/2 chicken stock cube dissolved into it.

Naan Recipe 1. Heat the oil in a pan on a low heat for 30 seconds. https://www.bbcgoodfood.com/recipes

2. Add the crushed garlic and ginger and the /naan-bread chopped onion.

3. Fry until golden brown then stir in the curry Basmati Rice video powder.

4. After a minute, add the chicken and turn over https://www.greatbritishchefs.com/ho in the pan so it gets coated with the curry w-to-cook/how-to-cook-basmati-rice mixture. Fry gently for 3-4 minutes to release the aromatic oils from the spices. 5. Add the stock and cook for 15 minutes, stirring occasionally.

Serve with rice, naan bread and mango .

Looking for an alternative, here’s a recipe for lamb and chick pea curry from the Kitchen Daddy, shown on ’s Food Tube https://www.youtube.com/watch?v=j0uTnUwQtCU

You can use this technique for making a curry with whatever ingredients you have at home.

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Special Fried Rice

This is a great way to start learning about Chinese cooking and the benefits of . Stir frying is a healthier way to cook as it uses minimal amounts of oil and is very quick, which helps to preserve the water soluble vitamins that are destroyed by heating (B group of vitamins and Vitamin C).

2 tsp sunflower oil

100g cooked/chilled long grain Boil rice 10 minutes. Refresh under cold water and leave to dry. rice Put on a tray in the freezer for 30 minutes if you have time, but 1 garlic clove sliced this is not essential. 1 spring onion sliced Chop all the vegetables into even sized pieces and have them ¼ onion cubed close to the hob when you are ready to cook. ¼ pepper cubed Pre heat the hob and fry veg then garlic, high heat, stir 1 tsp peas constantly. 3-4 minutes. Add meat or other protein and heat 1 tsp sweetcorn through thoroughly. 1 egg beaten Add rice, stir to coat. Beat in egg mixture, stir and add a splash of 1 tsp light soy sauce. Taste and add more soy sauce if needed. ½ chicken breast (cooked), or

a handful of prawns, or 60g quorn/tofu

Ken Hom demonstrates making fried rice https://www.youtube.com/watch?v=Dox3J3EWyOI

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Chocolate Eclairs

Choux Pastry

150ml cold water Heat oven to 190C gas mark 5. 50g Butter

75g Bread Flour – plain flour also Bring water and butter to the boil. Tip the flour straight in works to water in one go. 1/4 tsp salt

¼ tsp sugar Take off heat and stir the mixture vigorously to form a ball 2 eggs, beaten and keep stirring for 2 minutes to “knead” the pastry and develop the . Allow to cook for 5 minutes. Chocolate Sauce

Gradually add beat in the eggs, a few spoonfulls at a time. 50g Icing Sugar - sifted Put this choux pastry mix into piping bag with a 1.5cm 1 Tablespoon – sifted Cocoa nozzle. (Alternatively make profiteroles by using a spoon). Powder Pipe 6 eclairs onto a lined baking tray, aim for them to be 17ml Water – not too much about 12 cms long.

Mix all together with a spoon in a Bake in oven 20 minutes then remove pierce and put back small bowl. in for a further 10-12 until golden brown minutes.

Alternatively melt your favourite chocolate and add spoon over the top

For more chocolate inspired recipes Raymond Blanc’s Kitchen Secrets demonstrates some simple and one extremely complex recipes https://www.youtube.com/watch?v=KCI55vPi0i0

How to line a baking tray https://www.thekitchn.com/baking-tip-how-to-line-a-bakin-122318

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The following recipes are some of the teacher’s favourites. This section is dedicated to Mrs. Garlick, a founder staff member who is sadly no longer with us. She had the brilliant idea of collating these recipes to produce a leaving book for the founding students.

Mr Scott-Evans’ Simple Chilli Con Carne.

Gently fry the mince in a saucepan over a low heat 100g lean minced beef until it goes brown. Add the chopped onion and 1 small onion cook with the lid on for a further 2-3 minutes. 1 small tin red kidney beans (Don’t let it burn!) 1 small tin chopped tomatoes Open the tin of beans and rinse them under a tap to 1 teaspoon chilli powder remove the juice. Add them to the saucepan. Stir in the chilli powder (add more if you like it hotter!) Stir in the tomatoes. Cook on a low setting for at least 15 minutes. Serve with rice, warm pitta bread ( it) and a simple salad.

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Mrs. Garlick’s Cottage pie for 2

This delicious meal can be made in advance and either frozen or stored in the fridge for up to 3 days.

For the filling you will need: 250g Beef Mince (you can also use turkey/lamb or

Quorn) Pre heat oven to 190C/Gas mark 6 1 Onion 1 Carrot 1.Heat 1 teaspoon oil in a large saucepan and fry the mince until 1 Celery browned. Set aside. 1 Teaspoon Tomato Puree 2. Add the vegetables to same pan and cook on a gentle heat until 1 level desert spoon plain soft, about 10 mins. flour 3. Peel potatoes and put on to boil for 20 minutes 150 ml stock (made with 4. Add flour and tom puree and cook out for 2-3 minutes. Add stock 1/2 cube) and bring to simmer. 1 tablespoon 5. Add Worcester sauce, herbs, salt, pepper and cook on LOW heat for 15 minutes. ½ teaspoon mixed herbs 6. Drain potatoes and mash with salt, pepper and butter until Salt & pepper smooth 7. Taste mince and mash to correct . For the mashed potato 8. Put mince in bottom of an oven proof dish. topping 9. Use a star nozzle to pipe potato on the top with mashed potato – optional; you can just spread the Mash if you prefer 4 large potatoes that are 9. Cook in oven for 20 minutes until golden brown. good for mashing (King Edward, Maris Piper or Desiree) 1 tablespoon butter Small cup of milk

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Mrs Trebess’ Classic and Sweetcorn.

1 tin tuna

1 tin tomatoes Heat the oil in a saucepan for approximately 30 seconds. 1 small tin or 2 Add the chopped onion and fry gently until golden. tablespoons of Stir in the tuna and sweetcorn. frozen Add the tomatoes and herbs and cook with the lid on the pan for sweetcorn. approximately 2-3 minutes. Stir occasionally. 1 small onion This dish will also work well with chicken, use half a breast per person Pinch of dry Serve with rice or pasta. mixed herbs 1 tablespoon oil

Mr Thorpe’s Wonderful One Pot !

200g - smoked sausages work best - sliced 50g Red Lentils (no need to soak these lentils before cooking) 1 Onion or Leek - chopped 1 (You can also add swede or parsnip) - chopped 1 Clove Garlic – remove skin and chop finely 1 large Potato – peeled and cubed 1 Chopped Chilli (optional) Heat the oil in a frying pan on a medium heat. Fry the 1 Tin of Sweetcorn sausages in the oil for 5 minutes until they start to 1 Tin of Tomatoes brown, turning regularly. Add the onions and carrot 1 Tablespoon Worcester Sauce and fry for 3-4 minutes. Add the garlic and fry for a 1 Teaspoon Smoked Paprika minute. Add all the other ingredients and cook on a 1 Teaspoon Mixed Herbs low heat until the lentils are tender and the potato is 1 Teaspoon Oil soft. This should take about 30 minutes. Add water if it starts to dry out. You can sprinkle with chopped fresh parsley or coriander of you’re feeling cheffy!

Serve with rice, pasta, potatoes or cous cous

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Mrs Cavalier’s Super Spaghetti Bolognaise – serves 2

150g lean minced beef. Heat the mince slowly over a low heat in a saucepan. 1 small onion Add chopped onion, pepper and garlic - fry slowly until meat is golden 1/4 pepper - chopped brown. Clove of garlic – Add the pinch of herbs. chopped Stir in the tomatoes and cook gently for 15 minutes. 1 tin tomatoes Serve with pasta, garlic bread and a green salad. Pinch of mixed herbs.

Mr. Shapland’s Tagliatelle with mushroom crème fraiche

150g Tagliatelle – cooked according to the instructions 1 onion – finely chopped 100g mushrooms finely sliced

½ Small tub of crème fraiche (about 4 heaped 1. Start to cook the pasta in a large pan filled tablespoons) plenty of boiling salted water 1.Sautee onions gently for 5 minutes in 1 30g parmesan - grated teaspoon olive oil until they become soft 1 Tablespoon of frozen peas 2. Add the mushrooms mush and turn heat up Squeeze lemon juice, plus the zest from ½ a high. Add peas/meat and warm through. Add lemon salt, crème fraiche, lemon and warm through 75g or cooked chicken cut into small Serve with tagliatelle and scattered with pieces Parsley garnish – optional if you’re feeling chopped parsley. cheffy!

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Mr Fenn’s Simple Chicken Curry.

1 chicken breast – cut into chunks. Heat the oil in a pan on a low heat for 30 seconds. 1 small onion Add the crushed garlic and the chopped onion. 1 clove of garlic (crushed – Fry until golden brown then stir in the curry powder. remove the outer skin and After a minute, add the chicken and turn over in the pan then squash it with a knife or so it gets coated with the curry mixture. Fry it for 3-4 spoon) minutes until it is brown. 1 tablespoon oil Add the stock and cook for 15 minutes, stirring 1 teaspoon curry powder occasionally. 125 ml boiled water with a For a creamy sauce, replace some of the stock liquid chicken stock cube dissolved with either milk, coconut milk or cream. into it. Serve with rice, naan bread and mango chutney, and enjoy

Mr Hughes’ Spaghetti – Serves 1

Cook the spaghetti in boiling water Heat the oil in a saucepan. Cut the bacon into strips (scissors work well) and fry in the oil until 100g spaghetti crisp. Take off the heat and wait for the pasta to 50g streaky bacon cook. Meanwhile, whisk the egg in a small bowl 1 egg and add the milk. Stir in the salt, pepper and 1 tablespoon milk parmesan. 1 tablespoon oil When the pasta is cooked, strain the water and 1 tablespoon grated parmesan cheese return to the saucepan. Quickly add the egg (cheddar will do) mixture and the bacon. Continue to stir well (off the heat as it should be hot enough) until the sauce has thickened slightly.

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Glossary of cooking terms

Al dente (adj.) - cooked so it's still tough when bitten, often referring to pasta A la grecque (adj.) - served in the Greek style of cooking, with olive oil, lemon juice, and several , often referring to vegetables A point (adj.) - cooking until the ideal degree of , often referring to meat as medium rare Acidulation (n.) - the process of making something acid or sour with lemon or lime juice Aerate (v.) - the process when dry ingredients pass through a sifter and air is circulated through, changing the composition of the material, often referring to flour Aspic (n.) - a dish in which ingredients are set into a gelatine made from a meat stock or consommé Au gratin (adj.) - sprinkled with breadcrumbs and cheese, or both, and browned Au jus (adj.) - with its own juices from cooking, often referring to or other meat Au poivre (adj.) - coated with loosely cracked peppercorns and then cooked, often referring to steak Au sec (adj.) - the descriptor for a liquid which has been reduced until it is nearly dry, a process often used in sauce making

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Bain Marie (n.) - a container holding hot water into which a pan is placed for slow cooking, otherwise known as a "water bath" or "double boiler" Barding (v.) - to cover a meat with a layer of fat, such as bacon, before cooking, effectively maintaining the moisture of the meat while it cooks to avoid overcooking Baste (v.) - to pour juices or melted fat over meat or other food while cooking to keep it moist Beurre blanc (n.) - a sauce made with butter, onions, and , usually served with dishes Bisque (n.) - a thick, creamy soup, with a base of strained broth (see coulis) of shellfish or (v.) - to plunge into boiling water, remove after moment, and then plunge into iced water to halt the cooking process, usually referring to vegetable or fruit (v.) - a combination-cooking method that first sears the food at high temperature, then finished it in a covered pot at low temperature while sitting in some amount of liquid (v.) - the process of soaking meat in a , or heavily salted water, before cooking, similar to

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Chiffonade (n.) - shredded or finely cut vegetables and herbs, usually used as a garnish for soup (n.) - to roughly chop raw or cooked food by peeling, seeding, and chopping to make it ready to be served or combined with other ingredients, usually referring to tomatoes Consommé (n.) - a type of clear soup made from richly flavored stock that has been clarified, a process of using egg whites to remove fat Confit (n.) - meat cooked slowly in its own fat, usually referring to duck Coring (v.) - to remove the central section of some fruits, which contain seeds and tougher material that is not usually eaten Coulis (n.) - a thick sauce made with fruit or vegetable puree, used as a base or garnish Croquette (n.) - a small round roll of minced meat, fish, or vegetable coated with egg and breadcrumbs

D Deglaze (v.) - to remove and dissolve the browned food residue, or "glaze", from a pan to flavor sauces, soups, and Degrease (v.) - to remove the fat from the surface of a hot liquid such as a sauce, soup, or , also known as defatting or fat trimming Dredging (v.) - to coat wet or moist with a dry ingredient before cooking to provide an even coating Dress (v.) - to put oil, vinegar, salt, or other toppings on a salad or other food

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E Effiler (n.) - to remove the string from a string bean or to thinly slice almonds Emincer (n.) - to slice thinly, similar to julienne style, but not as long (n.) - a dish consisting of fish marinated for approximately one day in a sauce of olive oil, vinegar, herbs, vegetables, and spices, and then poached or fried and allowed to cool F (n.) - a boneless piece of meat, , or fish; the French version, spelled as "filet," is also used when referencing a that is boneless, such as Flambe (v.) - the process of adding alcohol such as brandy, cognac, or rum to a hot pan to create a burst of flames Frenching (v.) - the process of removing all fat, meat, and cartilage from rib bones on a rack roast by cutting between the bones with a sharp paring knife, often referring to lamb, beef, or rib

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G Galantine (n.) - a Polish dish of de-boned stuffed meat that is poached in gelatin stock, pressed, and served cold with aspic or its own jelly Galette (n.) - flat, round cakes of pastry, often topped with fruit, or a food prepared in served in the shape of a flat round cake, such as "a galette of potatoes" Gazpacho (n.) - a Spanish dish of cold, uncooked soup, which typically contain tomatoes, cucumbers, onions, garlic, oil, and vinegar H Harissa (n.) - a spicy, aromatic chile paste made from a variety of hot peppers and spices, often used in North African and Middle Eastern cooking I (n.) - the process of extracting chemical compounds or flavors from a vegetable in water, oil, or alcohol, by allowing the material to remain suspended in the liquid over time, also known as Involtini (n.) - food such as meat, poultry, seafood, or vegetables, wrapped around a filling such as cheese, cured , or nuts Irradiation (n.) - the process of exposing food to radiation, designed to eliminate disease- causing germs from foods

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Isinglass (n.) - a pure, transparent form of gelatin, obtained from the bladders of certain fish, used in jellies as a clarifying agent

J Jacquarding (v.) - the process of poking holes into the muscle of meat in order to tenderize it, also known as needling Jeroboam (n.) - an oversize wine bottle holding about three liters Jus lie (n.) - meat juice that has been lightly thickened with either arrowroot or cornstarch K (n.) - a whole herring that has been split into a butterfly fashion from tail to head, gutted, salted, or pickled Kirsch (n.) - a fragrant, colorless, unaged brandy distilled from fermented cherries , used with fondue Kissing Crust (n.) - the portion of an upper crust of a loaf of bread which has touched another loaf when baking

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Lactobacillus (n.) - a bacterium usually found in fermenting products, such as Liaison (v.) - a binding agent of cream and egg yolks used to thicken soups or sauces

M Macerate (v.) - the process of softening or breaking into pieces using liquid, often referring to fruit or vegetables, in order to absorb the flavor of the liquid Marinate (v.) - the process of soaking foods in seasoned and acidic liquid before cooking for hours or days, adding flavor to the food Mesclun (n.) - a salad consisting of tender mixed greens such as lettuce, arugula, and chicory, herbs, and edible flowers Mignonette (n.) - roughly cracked or coarsely ground peppercorns, used for au poivre dishes or for mignonette sauce, which contains vinegar and shallots as well and is often used for Mince (v.) - to finely divide food into uniform pieces smaller than diced or chopped foods, prepared using a chef's knife or food processor Mise en place (v.) -the preparation of ingredients, such as onions or measuring spices, before starting cooking

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Mother (n.) - the base sauce used to make other variations of the original sauce; there are five variations: brown or espagnole, velouté, béchamel, tomato sauce, and emulsions

N Nappe (n.) - the ability of a liquid to coat the back of a spoon or the act of coating a food, such as a leg of lamb, with glaze Needling (v.) - injecting fat or flavors into an ingredient to enhance its flavor Nutraceutical (adj.) - used to describe food that provides health or medical benefits as well as nutritional value, also known as functional food O Oeuf (n.) - the French term for egg Oignon brule (n.) - literally meaning "burnt onion," a culinary term for a half-peeled onion seared on a skillet Ort (n.) - a scrap or morsel of food left over after a meal Ouzo (n.) - an anise-flavored, strong, colorless liquor from Greece P

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Parboiling (v.) - the process of adding foods to boiling waters, cooking until they are softened, then removing before they are fully cooked, usually to partially cook an item which will then be cooked another way (v.) - the process of not fully cooking food, so that it can be finished or reheated later Pâté (n.) - a mixture of seasoned and fat minced into a spreadable paste Paupiette (n.) - a thin, flattened piece of meat, rolled with a stuffing of vegetables or fruits, which is then cooked before served Persillade (n.) - a sauce or seasoning mixture of parsley chopped with seasonings, often used as part of a saute cook's mise en place Polenta (n.) - a mush or porridge made from yellow or cornmeal which originated in Northern Italy Praline (n.) - a confection of nuts cooked in boiling sugar until brown and crisp

Q Quadriller (v.) - to make criss-cross lines on the surface of food, as part of food presentation Quatre-epices (n.) - literally meaning "four spices," a finely ground mixture of generally pepper, cinnamon, , ginger, or cloves, used to season vegetables, soups, and

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Quenelle (n.) - a small quantity of a mixture of creamed fish or meat with a light egg binding, usually formed into a round shape, and then cooked

R Remouillage (n.) - a stock made from bones that have already been used once to make a stock, making it weaker Render (v.) - to cook the fat out of something, such as bacon Rondeau (n.) - a wide, shallow pan with straight sides and two loop handles, often used for and S Sautéing (v.) - to cook food quickly over relatively high heat, literally meaning "to jump" as the food does when placed in a hot pan Scald (v.) - to heat a liquid so it's right about to reach the boiling point, where bubbles start to appear around the edges Sear (v.) - a technique used in , baking, or sautéing in which the surface of the food is cooked at high temperature until a crust forms Staling (v.) - a chemical and physical process in which foods such as bread become hard, musty, or dry, also known as "going stale"

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Steep (v.) - to allow dry ingredients to soak in a liquid until the liquid takes on its flavor, often referring to coffee, tea, or spices Sweat (v.) - gently heating vegetables in a little oil, with frequent stirring and turning to ensure emitted liquid will evaporate; usually results in tender, or in some cases such as onions', translucent pieces

T (v.) - raising the temperature of a cold or room-temperature ingredient by slowly adding hot or boiling liquid, often referring to eggs Tourner (v.) -to cut ingredients such as carrots or potatoes into a barrel-like shape that form six or seven sides on the length of the item being cut, using a Tourner knife or a paring knife Trussing (v.) - to tie meat or poultry, such as turkey with a string, woven through the bird parts by using a needle, in order to create a more compact shape before cooking U Ultra- (n.) - the process of heating up milk products to 280 degrees Fahrenheit for a few seconds and chilling it down rapidly, resulting in milk that's 99.9% free from and extending their shelf-life Unleavened (adj.) - made without yeast or any other leavening agent, often referring to bread

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