Eco and DEI Committee Cookbook 2023

DC Vegan and Vegetarian Cookbook

Cover: Naisha Faith Katkar

Second

Welcome to the second edition of the Doha College Meatless March Cookbook. Together, the Eco Committee and the Diversity, Equality and Inclusion Committee have created this book to encourage alternatives to a meat diet.

Meatless March is a global movement that encourages people to eat less meat in the month of March. Researc has shown that eating less meat reduces the likelyhood of suffering from heart disease, a stroke, certain types of cancer and many other diseases. In its simplest form, animals produce gases that are bad for the environment, animals also need space to live, therefore trees need to be cut down, which destroys ecosystems and releases more carbon dioxide in the air.

A change in diet can be difficult and overwhelming so to make things easier we have collected over 70 recipes from different cultures to present easy and affordable non-meat meals. This is a fantastic opportunity to celebrate our diverse cultures within the school and try new cuisines.

We hope you enjoy!

Doha College DEI and Eco Committee

Starters

Illustration: Arianna Martella

Chettinad Panner (Cottage Cheese) Poppers

Vikaashinee Sukumaran Satish - Y5 Orange

For Chettinad Masala Powder:

• 1 teaspoon gingelly oil

• 5 dry red chillies

• 5 kashmiri red chillies

• 3 tablespoons coriander seeds

• 1 tablespoon cumin seeds

• 2 tablespoons fennel seeds

• 1 tablespoon peppercorns

• 1 one-inch cinnamon stick

• 4 cloves

• 4 cardamom

• 1 mace

• 1 star anise

• 1 tablespoon curry leaves

Other Ingredients

• 300g paneer/cottage cheese

• 3 tablespoons cornflour

• ½ teaspoon turmeric powder

• ½ teaspoon chilli powder

• Breadcrumbs

• Salt

• Oil

• Water

South Indian Culture

INSTRUCTIONS :

For Chettinad Masala Powder:

• Heat 1 teaspoon oil.

• Add all the ingredients listed and dry roast until golden.

• Cool down completely. Transfer to mixer, grind to semi-fine powder.

For Paneer Poppers:

• Mix all masala powders and salt to paneer/ cottage cheese.

• Keep it covered to marinate for 30 minutes

• Heat oil in a frying pan.

• Make a paste with cornflour and water.

• Dip marinated paneer/cottage cheese into cornflour paste.

• Quickly roll in breadcrumbs.

• Deep fry in oil until golden brown.

Vegan Chickpea Masala Omelette

Anhad Kashyap

Ingredients and Measurements:

• 1 1/2 cups (175g) besan (fine chickpea flour)

• 1 teaspoon sea salt flakes

• 1/2 teaspoon baking powder

• 1/2 teaspoon ground turmeric

• 1 teaspoon ground coriander

• 1/4 teaspoon ground red chilli (optional)

• 1/2 teaspoon ajwain (carom) seeds

• 1 1/2 cups (375 ml) warm water

• 1 medium tomato, deseeded and finely chopped

• 1 red onion, finely chopped

• 1 long green chilli, deseeded and thinly sliced

• Olive oil

Equipment - Saucepan India

INSTRUCTIONS :

• Add besan, salt, baking powder, turmeric, coriander, chilli powder, ajwain seeds and water to a medium bowl. Whisk until smooth then set aside for 5-10 minutes.

• Heat the saucepan on low/medium.

• Add a small amount of olive oil. Using a ladle, gently drop half a cup of batter into the pan.

• Using the back of the ladle, swirl the batter, fanning out from the centre so it spreads in a circular shape, about 18-20 cm in diameter.

• Increase heat to medium and let the batter cook for a few seconds.

• When bubbles start to appear on the surface, scatter onion, tomato, green chilli and coriander leaves on the surface.

• Gently flip the omelette to cook the side with the veggies on for approximately 1-2 minutes.

• Move on to a serving plate with green chutney or your favourite hot sauce.

Baby Beetroot, Pistachio Oil and Tofu Salad

Staff

Ingredients and Measurements:

For the beets:

• 600g baby beetroot or 600g of regular raw beetroot

• (You are looking for 600g of beetroot

• once the stems and roots have been removed.)

• 3 sprigs of rosemary

• 2 cloves of garlic

• Salt, pepper and oil for roasting

For the tofu:

• 250g block of extra firm tofu, drained and patted dry

• 4 teaspoons light olive oil

• 1 tablespoon cider vinegar

• 4 sprigs of thyme, leaves picked

• Salt and ground black pepper

For the pistachio oil:

• 100g pistachio kernels

• 70ml extra virgin olive oil mixed with 30ml light olive oil

• 2 teaspoona coriander seeds

• ¼ teaspoons dried lavender (optional)

• A little maple syrup (optional)

To garnish:

• A handful of pea shoots

• Reserved pistachios, listed above

• Salt and ground black pepper

INSTRUCTIONS :

For the beetroot:

• Preheat the oven to 190C, 170°C fan

• Prepare the beetroot, trim off the tops and roots then wash the beetroot to remove any excess dirt. You are looking for about 600g of prepared beetroot to roast.

• Lay a sheet of baking parchment over a sheet of foil, enough to cover a roasting tin

• Place the rosemary, garlic and some salt and pepper on the parchment then add your beetroot and a drizzle of oil. Wrap the beetroot in the parchment and foil to make a parcel.

• Roast until the beetroot are soft when skewered with a knife, about 1 hour depending on the size of your beets. Allow to cool a little before removing the skins while still warm.

For the tofu:

• Mix the crumbled tofu with the oil, vinegar, thyme, salt and pepper. Spread out on a parchment-lined baking sheet and place in the same oven as the beetroot.

• Bake for 25-30 minutes until browned.

• Drain on kitchen paper and reserve for later.

For the pistachio oil:

• Gently heat the olive oils, seeds and lavender. Make sure the oil doesn’t boil.

• Set aside 2 tablespoons of the pistachios to use as a garnish for the finished dish.

• Place the rest of the pistachios in a food processor and blitz the pistachios until roughly chopped, use the pulse setting on a food processor for this.

• Once the oil is hot, strain through a sieve. Add this oil to the food processor to combine with the pistachios. Blitz but keep some texture to the oil, season with salt.

• To assemble; cut each cooked beetroot into halves or quarters depending on size.

• Place a spoonful of pistachio oil on the plate, top with the sliced beets and crumbled tofu, drizzle with a little more pistachio oil and garnish with the pea shoots and reserved pistachios.

• Store the pistachio oil in the fridge for up to three days.

Tabbouleh

Nai el Chafei - FS1 Red

Ingredients and Measurements:

• Parsley

• Tomato

• Onion

• Mint

• Burghul

• Olive oil

• Salt

• Lemon

INSTRUCTIONS :

Chop all the vegetables and mix together, add burghul and all the dressing in top.

Lebanon

Gazpacho

Nima Laughton - Staff

Ingredients and Measurements:

• 8 ripe medium tomatoes

• 1 large cucumber

• 2 green peppers

• Half an onion

• 2 small cloves of garlic

• 2 tablespoons of apple cider vinegar

• 1/3 cup of extra virgin olive oil

• 2 teaspoons salt

Spain

INSTRUCTIONS :

• Chop the vegetables to any size.

• Place them with the rest of the ingredients in a blender.

• Blend until smooth.

• Chill the gazpacho in fridge for at least an hour, or until completely chilled.

• Serve in glasses or bowls (depending if you want to drink or eat with a spoon)

• Drizzle some olive oil on top and garnish as you wish.

Enjoy!

Easy Vegan Fried Rice

Karma El Bitar - Year 5

Ingredients and Measurements:

• 1 cup extra-firm tofu

• 1 cup of long or short-grain brown rice (rinsed thoroughly in a fine mesh strainer)

• 4 cloves garlic (minced)

• 1 cup chopped green onion

• 1/2 cup peas

• 1/2 cup carrots (finely diced)

Sauce:

Asia

• 3 tablespoon tamari or soy sauce (plus more for vegetables to taste)

• 1 tablespoon peanut butter

• 2-3 tablespoons organic brown sugar, muscovado sugar, or maple syrup

• 1 clove garlic (minced)

• 1-2 teaspoons chili garlic sauce (more or less depending on preferred spice)

• 1 teaspoons toasted sesame oil (optional or substitute with peanut or avocado oil)

INSTRUCTIONS :

• Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or lightly grease with non-stick spray).

• In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top to press out the liquid.

• Once the oven is preheated, dice tofu into 1/4inch cubes and arrange on a baking sheet. Bake for 26-30 minutes.

• While the tofu bakes, prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir.

• Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes.

• While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavour as needed, adding more tamari or soy sauce for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.

• Once the tofu is done baking, add directly to the sauce and marinate for five minutes, stirring occasionally.

• Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring

occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.

• To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with one tablespoon (15 ml) tamari or soy sauce.

• Add cooked rice, tofu, remaining sauce and stir.

• Cook over medium-high heat for 3-4 minutes, stirring frequently.

• Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish.

• Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat or in the microwave.

Gado Gado

Mahardika Danabrata - 7XS

Ingredients and Measurements:

• 1 tablespoon vegetable oil

• 200g firm tofu, chopped into small chunks

• 250g cooked potatoes (leftover roast potatoes work well), chopped into chunks

• 3 eggs

• 100g green beans, halved lengthways

• 250g Chinese cabbage, finely shredded

• ½ cucumber (or 1 baby cucumber), thinly sliced

• 100g beansprouts

• 1 carrot, shredded

• Handful coriander, leaves picked and roughly chopped

INSTRUCTIONS :

• Heat the oil in a large frying pan or wok and boil a small saucepan of water.

• Fry the tofu for a few mins each side until brown and crispy, then transfer to a plate.

• Add the potatoes to the frying pan and cook for a few mins until they are warmed through and starting to crisp, then tip onto the same plate and set aside to cool.

• Add the eggs to the boiling water and cook for 7 minutes, then plunge them straight into cold water.

• Fill the saucepan with fresh water, bring to the boil and add the beans. Cook for 2-3 minutes until just tender. Drain and run under cold water until cool.

• To make the peanut dressing, put the peanut butter and kecap manis in a bowl and mash

• Handful prawn crackers

• 4 tablespoon crispy onions

• 50g peanut butter

• 3 tablespoon kecap manis (or 2 ½ tablespoon soy sauce and ½ tablespoon honey)

• 2 teaspoons shrimp paste or dried crayfish

• 1 tablespoons fish sauce

• 1 tablespoons soft dark brown sugar

• 1 garlic clove, crushed

• 2 red chillies ( I like Scotch bonnets - use only 1 if you don’t like it too spicy), finely chopped

• 150ml coconut milk

together with a fork until smooth and combined. Whisk in the remaining ingredients.

• Put the tofu, potatoes, beans, cabbage, cucumber, beansprouts, carrot and coriander in a large bowl or arrange on a platter.

• Drizzle over half the dressing, reserving the rest for people to help themselves.

• Break the prawn crackers in your hands and scatter over. Peel and quarter the eggs, and serve on top with the crispy onions.

• Toss together just before serving.

Paneer Tikka

Shriya Mishra 11S/Natalia Ann Soares Y2

Ingredients and Measurements:

• Paneer Cheese, 375g

• Low-fat Yoghurt, 2 heaped tablespoons

• Lemon juice, 2 teaspoons

• Salt, ½ teaspoons

• MDH chaat masala, 1 teaspoon

• MDH kitchen king masala, 4 teaspoons

• Carom seeds, ½ teaspoon

• Garlic paste, 1 teaspoon

• 1 crushed green chili

India/Punjabi

INSTRUCTIONS :

• Take 375g of paneer cheese and cut it into thick squares (around 8 equal squares)

• To prepare the marinade: take 4 tablespoons of yoghurt, mix MDH kitchen king masala, MDH chaat masala, salt, carom seeds, lemon juice, garlic paste (can add a green chilli while blending to give an added zing). Mix well.

• Smear the paneer cubes with the marinade and keep for an hour.

• Spread baking paper on a baking tray and set the oven to 220 degrees, timed for forty five minutes. Lay the paneer cubes on the baking paper in a single layer.

• Bake until the cubes are golden brown - black

at edges, turning them over in between.

• Sprinkle some chaat masala and lime juice.

• Serve with green chutney.

Tomato Soup

Aadhrika Deepak - Y2 Red

Ingredients and Measurements:

• 4 - 5 garlic cloves (small cut) 4-5

• 1/2 inch ginger

• 1 clove leaf

• 1 small onion

• 1/2 teaspoon black pepper powder

• 1 small potato

• 1 small carrot

• 2 slices of beetroot

• 2 large tomatoes

• 2 tablespoons oil

• Sprig of coriander leaf

• Salt to taste

• 10 cashews

INSTRUCTIONS :

• Cream the soaked cashews and sesame, put into mixer grinder and make fine paste.

• Add oil and once heated add 1 clove leaf then add cut ginger and garlic.

• Fry for 5 seconds and add cut onions, fry for 10 seconds then add cut carrots, potato (to make soup thick) and tomato, fry for 10 seconds and add beetroot.

• Add salt and cover with a lid.

• Once the soup is cooked and cooled, transfer to the mixer and blend.

• Transfer to a bowl and add 2 cups of water.

• Roast the bread slices in the frying pan.

• Transfer to a small soup bowl, add coriander leaf

• 1 teaspoon sesame seeds (soaked for 10 minutes)

• 2 slices of bread slices

and 1 spoon cashews cream on top then add fried bread slices.

• Yummy healthy vegetable soup is ready.

Tabbouleh Salad

Jude Alsaeedy - Y1 Green

Ingredients and Measurements:

• 1/4 cup fine bulgur wheat, wash and soak in water for 5 - 8 minutes

• 2 firm tomatoes, very finely chopped

• 2 bunches parsley, part of stem removed, washed and well dried, very finely chopped

• 15 - 20 fresh mint leaves, washed, well dried, very finely chopped

• 2 green onions or 1 small red onion, very finely chopped

• 1 small green bell pepper, very finely chopped

• 4 -5 tablespoons of fresh lemon juice

• 4 - 5 tablespoons extra virgin olive oil

INSTRUCTIONS :

• Drain the bulgur, squeeze it by hand to get rid of any excess water, then set it aside.

• Place all the finely chopped vegetables and herbs in a mixing bowl. Add the well-drained bulgur. Mix gently.

• Now add the fresh lemon juice, extra virgin olive oil, salt, black pepper and sumac. Then mix gently again.

• Transfer to a serving platter.

• Salt

• Black pepper

• Sumac (optional)

Rocket, Halloumi Cheese and Bell Pepper Salad

Aryan Pinto - Y3 Red

Ingredients and Measurements:

• Rocket leaves - 300g

• Mixed red, yellow and orange bell peppers1/2 each

• Halloumi cheese - 200g

• Sour cream - 100g

• Mixed seeds - 20g

• Button mushrooms - 50g

• Cucumber - 100g

• Lemon - 1 piece

• Olive oil - 2 tablespoons

• Salt and pepper - to taste

INSTRUCTIONS :

• First, wash and dry the rocket leaves, cucumbers, bell peppers and button mushrooms.

• Dice the cucumbers, bell peppers and cut the button mushrooms in quarters.

• Add some olive oil in a frying pan and sauté the halloumi cheese and mushrooms until golden brown.

• In a bowl prepare the dressing by adding lemon juice, olive oil, salt and pepper

• Gently drizzle the dressing along the walls of the salad bowl and toss all the rocket leaves and vegetables until the dressing is evenly distributed.

• Add the halloumi cheese, sour cream on top and sprinkle the assorted seeds.

• Enjoy your healthy, scrumptious salad!

Aloo Tikki (Potato Cutlets)

Sarah Mustafa - Y4 Green

Ingredients and Measurements:

• 4 medium potatoes

• 1 finely chopped onion

• Salt to taste

• 1/2 teaspoon red chili powder

• 1/2 teaspoon coriander powder

• 1/2 teaspoon cumin powder

• 1/2 teaspoon chat masala powder

• 2 small green chiles

• 1 tablespoon fresh coriander finely chopped

• 1 tablespoon fresh mint finely chopped

INSTRUCTIONS : Pakistan

• Boil potatoes in the pot until soft and remove.

• Wait for few minutes and then peel the skin of potatoes.

• Put the potatoes in a glass bowl, add all above ingredients and mash them with a fork.

• Once done divide the mixture in 8 equal round portions and shape each portion into round flat tiki with palm of hands.

• Take a medium size pan, add two tablespoons of cooking oil. Heat oil in pan on medium flame and shallow fry the tikkis, until both sides are golden brown in colour.

• Transfer the aloo tikki onto kitchen towel so excess oil is absorbed.

• Place the homemade aloo tikkis on a serving plate and seve them with tomato ketchup or green chutney.

Tips: Never over boil the potatoes. Always deep fry them on low flame.

Leek and Potato Soup

Nicola Meikle - Staff

Ingredients and Measurements:

• 2 tablespoons butter

• 2 large leeks

• 1 teaspoons salt

• 1/4 teaspoons pepper

• 45g potatoes

• 950ml stock

INSTRUCTIONS :

• Slice the leeks thinly and dice the potato

• Melt the butter in the saucepan, add the leeks, salt and pepper.

• Cook until the leeks are soft.

• Add the potato and stock, bring to the boil then leave to simmer for 20min (or until the potato is soft)

• Blend with a hand blender.

United Kingdom

Kimchi Liwoo Ryu - Y3 Purple

Ingredients and Measurements:

• Chinese cabbage

• Radish

• Ginger

• Garlic

• Green onion

• Red pepper

• Salt

• Sugar

• Salted shrimp paste

• Onion

• Pear

South Korea

INSTRUCTIONS :

• First cut the cabbage into half, and then put salt on the cabbage you cut.

• Now wait for the cabbage to get soft, around eight hours.

• After it’s softened, you can wash the cabbages.

• Next you blend the red peppers, salted shrimp, garlic, ginger and onions together.

• And then spread the sauce into each cabbage.

• Cabbage can be stored by rolling in the container.

Wonton Bites

Syed Azaan Ali - Y5 Blue

Ingredients and Measurements:

• Wonton sheets

• Tomato

• Spring onion

• Parsley

• Corn

• Lemon

• Olive oil

• Garlic

• Salt

• Pepper

International

INSTRUCTIONS :

• Pre-heat oven to 350 degree celsius.

• Put wonton sheets in the cupcake tray and bake it for 8-10 mins.

• Chop salad of your choice, add chopped garlic and olive oil then season it with salt and pepper. Serve it in wonton cups.

Aloo Tikki Chaat (Potato Patty Chaat/Snack)

Madhava Miglani - 7XE

Ingredients and Measurements:

For potato patty:

• 5 boiled medium-sized potatoes

• 1 teaspoon paprika

• Salt to taste

• 1 teaspoon black pepper

• Other spices to taste

For tomato chutney (sauce):

• 2 tablespoon of oil

• 1 teaspoon of cumin

• 3 roughly cut tomatoes

• Salt to taste

For tamarind chutney (sauce):

• 50g tamarind

• 100ml water

• 100g jaggery

• For coriander chutney (sauce):

• 2 green chillis

• 1 raw mango or lemons

• 100g coriander

• Salt to taste

INSTRUCTIONS : Coriander chutney (sauce):

Potato patty:

• Mash the boiled potatoes.

• Add the spices to the mashed potatoes.

• Heat the pan and add the oil while that is happening, mold the potatoes in the shape of a patty.

• Place the patties on the pan, and flip occasionally until brown on both sides.

Tomato chutney (sauce):

• Heat the oil.

• Add the cumin and tomatoes to the pan.

• Stir for 2 mins and then add the salt.

• Keep on simmer for 10 mins and stir occasionally.

• Put all ingredients into a blender.

• Add little water.

• Blend.

Tamarind chutney (sauce):

• Boil the tamarind in the water and add jaggery

• Drain the chutney in a bowl.

Mucver

Azra Rose Dolan - FS2

Ingredients and Measurements:

• 2 medium-large zucchini

• 1/2 cup feta cheese

• 1 tablespoon minced fresh dill

• 1 teaspoon minced fresh mint

• 2 large beaten eggs

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 4 tablespoons of flour (or as needed)

• 1/2 cup vegetable oil

INSTRUCTIONS :

• Shred the zucchini and drain the excess water.

• Mix zucchini, feta cheese, dill, mint, salt and pepper.

• Stir in 1 beaten egg, make sure egg fully coat the mixture. If not add one more beaten egg.

• Add 4 tablespoons flour. If there is still liquid at the bottom of the bowl, if the batter is runny add 1 tablespoon more. It should be like a pancake batter.

• Heat 1/4 cup oil in high-walled skillet. When the oil is sizzling carefully drop large tablespoons of battered zucchini.

• Fry until golden brown edges, flip to cook the other side.

• Meanwhile put some paper towels on a plate, put the fried fritters on the paper to absorb the excess oil.

• Repeat until all the batter is used.

Mains

Illustration: Liam Ryu

Spanakopita (Spinach and Feta Cheese Pie)

Christina Kayiafa-Smith - Staff

Ingredients and Measurements:

• 500g fresh spinach

• 3 tablespoons olive oil

• 1 shallot, finely chopped

• 6 spring onions, ends trimmed, finely chopped

• 2 garlic cloves, finely chopped

• generous pinch of ground

nutmeg

• 200g ricotta

• 1 large egg, beaten

• 2 tablespoons chopped dill, plus 1 rounded teaspoon

• 2 tablespoons snipped chives

• 2 teaspoons chopped mint

• 5 sheets filo pastry (each about 46 x 25cm and about 250g total weight)

• 100g feta

Greece

INSTRUCTIONS :

• Pack the spinach into a large heatproof bowl. Pour boiling water over and press the spinach down with a wooden spoon. Leave for 1 min to wilt, stirring a couple of times so all the leaves are submerged. Tip into a large colander and place under running cold water to cool quickly. Drain well – squeeze out any excess water by pressing the spinach down with the wooden spoon, then squeezing with your hands. Using kitchen paper, pat the spinach dry into a compact shape, lay it on a board and roughly chop, then set aside.

• Heat 2 tsp of the oil in a large non-stick frying pan. Add the shallot, spring onions and garlic, and fry over a highish heat for 3-4 mins, stirring often, until softened and just starting to brown. Lower the heat, tip in the spinach and stir for 1 min only to finish drying. Season with pepper and a good pinch of nutmeg, and leave to cool.

• Heat oven to 190C/170C fan/gas 5 and put a baking sheet in to heat up. In a bowl, stir the ricotta into the beaten egg and mix in the 2 tbsp dill, the chives and mint. Season with pepper and a pinch of salt.

• Lightly oil a 20cm square x 4cm deep cake tin. Mix the remaining oil with the 1 rounded tsp dill. Lay the filo pastry sheets on a large board. Brush the top one with a little of the dill oil, then carefully lower it into the tin to line the base and 2 of the sides, with an overhang on both sides. The pastry doesn’t have to fit in smoothly – a few wrinkles and folds in it are fine. Brush a bit more oil over the second pastry sheet and this time lay it down in the tin the other way round, so it drapes over and lines the base and the other 2 sides. The tin should now be completely covered, with a pastry overhang all round. Repeat the crisscross layering with 2 more oiled filo sheets.

• Stir the ricotta mixture into the spinach, then crumble in the feta. Lightly stir it in so you leave a few chunky pieces. Spoon this filling into the lined tin and level it. Bring the pastry sides up and over the filling, then brush a little oil over them. Brush the remainder of the oil over the last filo sheet on the board. Cut the sheet in half widthways and lay one half over at a time, in big folds, to cover the filling and give you a pastry topping.

• Place the tin on the heated baking sheet and bake for 25-30 mins until the pastry is crisp and golden. Leave to cool for 10-15 mins. Remove the tin and transfer to a serving plate. If your tin doesn’t have a loose bottom, carefully upturn it onto a flat board, then flip it over onto the serving plate. Serve warm or cold with minted yogurt dip and a tomato, cucumber & pepper salad, if you like.

Sri Lankan Parripu ( Dhal) Curry

Rukmali Sashika Ratnayake - Staff

INSTRUCTIONS : Ingredients and Measurements:

• 4 whole dry red chilies

• 1 teaspoon of mustard seeds

• 1 cup red masoor Dhal(lentils,parippu)

• 3/4 a cup of water (increase to 1 cup if you find that the amount of water is suggested is not adequate to cook the dhal at this stage)

• A few of all the other ingredients mentioned for tempering above (turmeric, curry leaves, garlic, onions)

• 1 teaspoon of salt

• 1/2 a cup of thick coconut milk

• Before cooking the lentils wash thoroughly in water until the water runs clear.

• Chop onions and garlic into small pieces. Save half for the tempering process.

• Add the washed lentils into a cooking pot. Add 3/4 cup water, half a teaspoon of turmeric, half the onions, garlic, a few curry leaves and 2 pieces of the dried chili pods. Salt generously and bring to a boil.

• When the mixture is boiling add the coconut milk and turn down the heat allowing the lentils to simmer until they are soft. If the liquid is not enough add a bit more water or coconut milk. Check that the lentils is soft and check salt.

Tempering process

• In a frying pan add some sunflower oil and once hot add a full teaspoon of mustard seeds, a few sprigs of curry leaves and the remaining dried chili pods. Once the mustard seeds start popping add the remaining garlic and onion.

• Fry until the onions have softened.

• Turn down the the heat to medium and add the boiled lentils to the frying pan and mix with the tempered ingredients.

• Allow to simmer for a few minutes and remove from the heat.

Sri Lanka

Pizza Stuffed Peppers

Veer Amin -Y7

Ingredients and Measurements:

• 2 cups white rice

• Kosher salt

• 1 23-oz. jar marinara, divided

• 2 1/2 cups shredded mozzarella, divided

• 1/2 cup freshly grated parmesan

• 1 cup mini pepperoni, plus more for topping

• 2 teaspoons garlic powder

• 2 tablespoons chopped fresh basil

• Freshly ground black pepper

• 4 red, green, or yellow peppers, tops cut off and seeds scooped out

INSTRUCTIONS :

Spain

• In a medium saucepan, cook rice according to package directions.

• Meanwhile, in a large pot of salted boiling water, cook peppers until tender, 12 minutes. Drain

• Heat oven to 350°. In a large mixing bowl, combine cooked rice, 3/4 of the marinara, 1 1/2 cups mozzarella, parmesan, pepperoni, garlic powder, and basil and season with salt and pepper.

• Place peppers in an ovenproof skillet or baking dish. Spoon mixture into peppers and top with more sauce, cheese, and mini pepperoni.

• Bake until mixture is warmed through and cheese is bubbly, 15 to 17 minutes.

Lentil and Veggie Dhal

Duncan McDermid - Staff

Ingredients and Measurements:

• ½ cup red lentils (75 g), washed and soaked in water for 15 minutes. Soaking is optional but it reduces cooking time.

• 1 cup butternut squash(205 g), diced

• 1 cup sweet potato (225 g), diced

• vegetable stock, 1 stock cube dissolved in 500ml hot water

• 1 tablespoon tomato puree

• 1 teaspoon turmeric

• chili powder, to taste, optional

• 1 tablespoon curry powder, adjust to taste

• salt, to taste

• 1 teaspoon ginger, grated

• 1 cup spinach(40 g)

• ¼ cup coconut milk(250 mL)

• 1 teaspoon cilantro, for garnish

INSTRUCTIONS :

India

• In a pan, add lentils, squash, sweet potato, stock, tomato purée, spices, salt and grated ginger.

• Cover and let it cook for 12-15 minutes, until lentils have softened.

• Add spinach and coconut milk.

• Simmer for 5 minutes, garnish with cilantro and serve.

Rice Salad (Insalata di Riso)

Linda

Nemaz - Y5

Ingredients and Measurements:

• Rice

• fresh vegetables

• Mozzarella

• Olives

• Corn

• Olive oil

Italy

INSTRUCTIONS :

• Cook the rice .

• As soon as the rice is cold add tomatoes, mozzarella, olives, and corn.

• Everything must be cut in small pieces .

• Add some olive oil , basil and salt and any other raw vegetables you like.

• Perfect for the summer

• Keep in the fridge and serve when it’s cold .

Chickpea Balls

Linda Nemaz - Y5

Ingredients and Measurements:

• Can of chickpeas

•

1 egg

• 3 slices of bread (for sandwiches

• Little bit of parsley

Italy

INSTRUCTIONS :

• Mix the chickpeas with the egg , the bread and the parsley.

• Add some salt .

• It needs to be not too solid or too soft as when it’s ready you need to make little balls, roll them in breadcrumbs and fry them in a pan .

Lentil Irish Stew

Ava Cahill - Y5

Ingredients and Measurements:

• 1 tablespoon olive oil

• 1 onion finely diced

• 3 cloves of garlic crushed

• 2 sticks of celery finely chopped

• 3 carrots peeled and diced

• 300g button mushrooms

• 400g white potatoes peeled and chopped into small chunks

• 200g frozen peas

• Handful of baby spinach leaves

• 1 tablespoon balsamic vinegar

• 1 tablespoon brown rice miso paste

• 400g tin green lentils drained

• 400g tin chopped tomatoes

• 300ml vegetable stock

• 2 tablespoons nutritional yeast

INSTRUCTIONS :

• Par-boil potatoes and set aside.

Ireland

• Put oil in a large pan and add onion, garlic, celery and carrots.

• Fry for 5 minutes or until soft. Add mushrooms and frozen peas and cook for further 5 minutes.

• Add balsamic vinegar, miso paste, stock and tomatoes. Bring to boil.

• Turn down and add potatoes and nutritional yeast.

• Simmer with lid on for 20 minutes or until potatoes are soft.

• Stir through lentils and spinach. Serve with crusty bread.

Gnudi di Ricotta

Giacomo Luigi Angelini - Y2

Ingredients and Measurements:

• 200g white flour

• 500g ricotta cheese

• 80g grated parmesan cheese

• Pinch of salt

• Cherry tomatoes

• Basil leaves

• Olive oil

• Garlic clove

INSTRUCTIONS :

• Knead together the ricotta, the flour, the parmesan cheese and salt until dough is compact.

• On a floured surface, shape small portions of dough into long tubes.

• Cut the tubes into small pieces. Gnudi pieces are ready to be cooked.

• In a pan, add some olive oil and a garlic clove, and “sautee” it.

• Add the cherry tomatoes, cut in half, and “sautee” them a little.

• Boil water, throw the gnudi pieces inside, and cook for 1 to 2 minutes, until the pieces come up to the surface.

• Drain the gnudi, add to the pan with the cherry tomatoes. Throw some basil leaves on top.

• Mix and serve.

Plantain and Three Bean Curry

Thenneh Conteh - Staff

INSTRUCTIONS :

• Peel and dice the sweet potato, peel and slice the plantain and peel and chop the ginger.

• Put the coconut oil into a large saucepan and place on a medium heat. Add the ginger, garlic, onion, finely chopped coriander stalks and chopped and de-seeded red chilli (optional) and cook for around 5 minutes.

• Add the turmeric, curry powder, tomatoes, sweet potato and plantain. Cook until softened which will take approx 20 minutes, if the pan needs water to stop it drying out add some. (you can add the plantain without cooking however I prefer to fry the plantain first for a sticky texture).

• Add the coconut milk and drained black beans until heated through and well combined.

Ingredients and Measurements:

• 1 large sweet potato

• 1 large plantain

• 4cm piece of ginger

• 400g tin of chopped tomatoes

• 400g tin of coconut milk

• 400g tin of black beans

• 2 onions, sliced

• 2 cloves of garlic, chopped

• 1 fresh red chilli (optional)

• Bunch of fresh coriander

• 2 tablespoons of coconut oil

• 1 teaspoon turmeric

• 2 tablespoon curry powder

• Scatter with coriander leaves.

• Serve with rice.

Groundnut Stew

Thenneh Conteh - Staff

Ingredients and Measurements:

• 1 tablespoon oil

• 2 large onions finely chopped

• 1 tablespoon fresh ginger optional

• 3 oz tomato paste

• 1 zucchini

• 1 tin of butter beans

• 2 cups of mushrooms

• 6 cups vegetable broth or water

• 1 teaspoon salt

• 1 teaspoon cayenne pepper optional

• 1 cup creamy peanut butter

• 1 cup baby spinach optional

: Sierra Leone

INSTRUCTIONS

• Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.

• Add tomato paste and mix with the onions until they are well coated. Add the veg to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.

• Pour the vegetable broth or water into the pot and bring mixture to a boil. Add the butter beans, lower the heat to a simmer and cover for 20 minutes. Stir in the peanut butter until it’s well blended with the mixture. Add spinach if desired, and stir to combine.

• Serve over white rice with crushed peanuts.

Jollof Rice

Thenneh Conteh - Staff

INSTRUCTIONS :

• Blend the pepper mixture which will be used for later on, so add the tomatoes, red bell peppers, scotch bonnet peppers, and 1 of the onions to a blender. Then add a little water to help the blending process. And blend until smooth, set aside for later.

• Dice one red onion into small pieces. TIP – If there’s one thing that makes a difference to jollof rice, it’s using red onions rather than yellow onions.

• Add half a cup of oil into the pot and once the oil is hot enough add in the diced onions and fry on a medium heat till they become translucent, this should take about 4 minutes.

• Add in the tomato puree, and fry the onions and tomato puree on medium heat for 5 minutes, stirring frequently, don’t worry if it sticks to the pot a little (it’ll taste even better).

• Once the puree has fried, add in the pepper mixture blended earlier and stir in well to incorporate the fried puree properly.

• Add: bay leaves, dried thyme, and a mixture of salt, veg stock cubes and all-purpose seasoning to taste. Stir this in well and cover and leave to boil on medium heat for 15 minutes.

• While the sauce is cooking, wash the rice repeatedly to remove the starch. You want to do this until the water turns clear, this is very important to wait until the water is clear.

• After about 15 minutes the sauce is ready, you’ll see it would have thickened slightly. This is also the time to taste just in case you need to adjust the seasoning at all before adding in the rice.

• Next add in the washed rice and stir well to ensure rice is properly mixed in.

• After this, add in just enough water to cover the rice, so the water should be just above the level of the rice. Very important as adding excess

Ingredients and Measurements:

• 1kg easy cook long grain rice

• 4 tomatoes (you can also use 1 can of chopped tomatoes)

• 3 red bell peppers

• 1-2 Scotch bonnet peppers

• 2 red onions

• 200g tomato puree

• 1 tablespoon thyme

• 3 bay leaves

• 1/2 cup oil

• Salt, all-purpose seasoning, and stock cubes to taste

amount of water will lead to soggy jollof rice which we don’t want. After adding the water stir well.

• Cover and leave the Jollof rice to cook on a very low heat. So For example if the highest setting of your cooker is 6 then reduce it to l or 2.

• Stir the jollof rice every 20 minutes until it is cooked. So after the first 20 minutes stir the rice from the bottom up. Don’t worry if you feel there isn’t enough liquid to cook the rice, there is, the steam at this point will do the remainder of the cooking. Cover the pot and continue to leave to cook for a further 20 min before checking at stirring again.

• After 40 minutes check the rice and stir again from bottom up. Cover and continue to leave to steam.

• Now after steaming on a low heat for a total of approximately 1 hour 10 minutes, the jollof rice is ready!

Sierra Leone

Lemon Rice

Vikaashinee Sukumaran Satish - Y5 Orange

Ingredients and Measurements:

• 1 cup basmati rice (heaped) or 3 to 4 cups cooked rice

• 1 ½ cups water

• ¼ teaspoon salt or add as required

• 1 ½ to 2 tablespoons lemon juice or add as required

• 1 teaspoon mustard seeds

• 1 teaspoon urad dal (spilt and skinned black gram)

• 2 dry red chilies – preferably seeds removed

• 1 teaspoon chopped green chilies or 1 to 2 green chillies – chopped

• 12 to 15 curry leaves

• 1 generous pinch asafoetida (hing)

• ½ teaspoon turmeric powder

• 3 tablespoons vegetable oil

• Salt as required

South India

if the water has dried leaving the rice grains undercooked, add some more hot water and continue to cook. Place the cooked rice in a tray or bowl to cool it.

Instant Pot Method

• Add rice, salt and 1 or 1 ¼ cups water (depending on rice type and quality) in the steel insert of a 6 quart.

• Pressure cook for 5 minutes on high. Do a quick pressure release after 5 minutes.

• Empty the cooked rice in a plate or bowl to cool at room temperature.

For Tempering

• Add 1 tablespoon sesame oil in the same pan. Keep the flame to a low.

INSTRUCTIONS :

Stove-Top Pressure Cooking

• Cook rice in a 2-litre or 3-litre pressure cooker with salt and 1 ½ water for 1 whistle or 8 to 10 minutes on medium to medium-high heat.

• When the pressure settles down on its own in the cooker, remove the lid. Remove the cooked rice in a plate or in a bowl.

• 1 heaped cup rice will yield 3 to 4 cups rice. This will depend on the type and quality of rice.

• Let the cooked rice become warm or cool at room temperature.

Cooking Rice a Pan or Pot

• Mix rice, salt and 2 cups water in a pan. Cover and simmer until all the water has been absorbed and rice grains are tender and fluffy.

• Do keep a check when rice is simmering and

• Add the mustard seeds and let them crackle. Once the mustard seeds begin to crackle, add the urad dal.

• Fry until the urad dal turns golden. Fry everything on a low flame, so that the lentils do not burn.

• Then add the red chilies, green chilies (chopped) and curry leaves. Sauté for a few seconds until the red chilies change color. Switch off the heat and add the asafoetida and turmeric powder.

• Add the lemon juice and mix well.

Making Lemon Rice

• Immediately pour this tempering mixture on cooked and cooled rice. Add lemon juice, salt. Mix well.

• Keep the bowl or pan covered for the flavors to blend for 4 to 5 minutes. Then serve the lemon rice.

• Choose to garnish with some chopped coriander leaves (cilantro).

Potato, Fennel and Spinach Pie with Mustard Dressed Slaw

Staff

Ingredients and Measurements:

• 8 medium new potatoes

• 1 large onion

• 1 bulb of fennel, preferably with fronds

• 400ml blended oil, such as vegetable oil, to cover the vegetables for confit

• 8 sprigs of thyme

• 400g baby spinach, washed

• 250g cooked Beluga lentils

• 8-12 sheets of filo pastry

• Olive oil, for brushing the filo

• 40g mixed seeds (we used sunflower and pumpkin about 20g of each)

• Ice, for blanching and refreshing spinach

Mustard dressed slaw: serves 6

• 1/8 red cabbage

• 1/8 white cabbage

• 1 medium kohlrabi, you can use celeriac or carrot if you can’t source kohlrabi

• 3 tbsp extra virgin olive oil

• 1.5 tbsp balsamic vinegar

• 1 tbsp wholegrain mustard

Salt and pepper to season

France

Serves 4 - 6

This recipe makes 1 large family-style ring using an 8” ring.

We used 4 x individual rings measuring 8cm in diameter and x 5cm height

INSTRUCTIONS :

• Slice the potatoes into 2-3mm thick slices and the onion into half-moons.

• Slice the fennel in half, remove the woody central part and cut into very thin slices, (reserve the fennel fronds to use as a garnish for the mustard slaw.)Place the onions, potatoes and fennel slices into a large pan and cover with oil. It may seem like a lot of oil but it is purely for the method of cooking and will get drained off later.

• Make sure everything is well coated in oil and put on to a high heat to heat the oil.

• As soon as the oil starts to bubble, turn the heat down, cover the vegetables with a cartouche and a lid so that they soften slowly and don’t take on any colour. This is a confit method. Be very careful that it doesn’t get too hot otherwise, the food will deep fry.

• The vegetables will take at least 20-30 minutes to fully soften.

• Once softened, remove from the heat, pour the vegetables into a sieve over a bowl. This will catch all the oil and the softened vegetables will be left in the sieve. Make sure they have drained really well.

To prepare the spinach and lentils layer:

• Blanch and refresh the baby spinach. Bring a large pan of water to the boil and blanch the spinach for 1 minute.

• Using a slotted spoon remove the spinach from the pan and place into a large bowl of ice-cold water.

• When completely cold, squeeze all the water out of the blanched spinach.

• Note you need to make sure you remove as much water as you can or the spinach will make the pies soggy.

• Roughly chop the spinach on a board.

• Combine the beluga lentil with the chopped spinach, a generous amount of seasoning and the picked thyme leaves.

• Line a baking sheet with baking parchment and get 4 individual straight-sided flan rings.

• The rings we used measured 8cm in diameter and x 5cm height.

To assemble the pies:

• Preheat the oven to 190˚C, 170°C fan.

• Remove one piece of filo from the packet and keep the remainder covered so it doesn’t dry out.

• Brush a small amount of oil over the filo.

• Place 1 of the flan rings onto the parchment and cut a square of filo that would cover the base, sides and overlap over the top.

• Carefully line the filo into the flan ring and repeat with another layer.

• Place some of the drained confit filling into the base up to 2/3 of the way up. Top with the spinach and lentil mix.

• Bring the filo over the top so it completely encases as a whole pie.

• Turn the flan ring over so now the base becomes the top.

• Brush with a little oil if needed and sprinkle with the seeds.

• Repeat with another 3 rings.

• Place into the oven for 25-30 minutes until golden.

Mustard dressed slaw:

• Start by removing the tough core of the white cabbage and finely shred.

• Move onto the kohlrabi, peel, slice and julienne.

Finely slice the red cabbage. Combine the dressing ingredients. Mix the dressing with the slaw and leave for at least 10 minutes for the dressing to penetrate the slaw.

For service add the reserved fennel fronds to the slaw.

To serve:

One the filo pies are cooked - about 25-30 minutes until golden. Remove them from the oven, allow to cool slightly and slide a pie out of the ring and place onto a service plate, add a generous spoonful of the slaw and top with

the reserved fennel fronds.

Filling alternatives:

• Omit lentils and change for another protein such as chickpeas or butter beans.

• Roasted red peppers or peas could be a colourful addition.

• A layer of mushrooms and spinach as an alternative.

One Pot Chickpea Curry

Duncan McDermid - Staff

Ingredients and Measurements:

• 1 onion

• 2 cloves of garlic

• 2 teaspoons coriander powder

• 1 teaspoon cumin

• 1 teaspoon turmeric

• 1 pinch chili flakes

• 1 pinch salt

• 3cm piece of ginger

• 4 tomatoes

• 4 tablespoons lentils

• 4 tablespoons coconut cream

• 200g broccoli florets

• 1 can chickpeas

• 100g spinach

• Half lemon

INSTRUCTIONS :

• Fry the onion and garlic in a little oil for 3 minutes.

• Add all of the spices, the salt, the ginger and cook for a further 2 minutes.

• Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.

• Stir in the broccoli and cook for a further 4 minutes.

• Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.Serve with natural yogurt and some chopped coriander. Enjoy!

Vegetarian Chili

Evelien Stigter - 9YT

Ingredients and Measurements:

• 2 tablespoons extra-virgin olive oil

• 1 medium red onion, chopped

• 1 large red bell pepper, chopped

• 2 medium carrots, chopped

• 2 ribs celery, chopped

• ½ teaspoon salt, divided

• 4 cloves garlic, pressed or minced

• 2 tablespoons chili powder

• 2 teaspoons ground cumin

• 1 ½ teaspoons smoked paprika

• 1 teaspoon dried oregano

• 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with their juices

• 2 cans (15 ounces each) black beans, rinsed and drained

• 1 can (15 ounces) pinto beans, rinsed and drained

• 2 cups vegetable broth or water

• 1 bay leaf

• 2 tablespoons chopped fresh cilantro, plus more for garnishing

• 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste

Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

INSTRUCTIONS :

• Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.

• Add tomato paste and mix with the onions until they are well coated. Add the veg to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.

• Pour the vegetable broth or water into the pot and bring mixture to a boil. Add the butter beans, lower the heat to a simmer and cover for 20 minutes. Stir in the peanut butter until it’s well blended with the mixture. Add spinach if desired, and stir to combine. Serve over white rice with crushed peanuts.

Gnocchi di Patate

Arianna Martella - Y7

Ingredients and Measurements:

• 1kg of potatoes

• 300g of all purpose flour

• 15g of salt

INSTRUCTIONS :

Italy

• To prepare gnocchi di patate, start by boiling the potatoes. Arrange the potatoes in a large pot and cover with plenty of cold water.

• Boil for 30-40 minutes, depending on the potatoes size. Poke with a fork - if the tines enter without difficulty then can drain the potatoes.

• While still hot, mash the potatoes onto a pastry board sifted with flour in a fountain shape, there will be no need to peel the potatoes as the peel will remain inside the potato masher. Then add a pinch of salt.

• Mix everything with your hands until you get a soft but compact dough.

• Remember that if you knead it too much, the gnocchi will become hard during cooking, so just knead the time necessary.

• Take a part of the dough and roll it out with your fingertips to get 2 cm thick loaves. To do this, help sprinkle some flour on the work surface from time to time. Meanwhile, cover the remaining dough with a towel to prevent it from drying out.

• Cut the loaves into chunks and, by pressing lightly with your thumb, drag them on the fork tines. Use flour to prevent them from sticking together.

• As you prepare the gnocchi, arrange them on a tray with a lightly floured cloth, well spaced from each other.

• If you intend to cook them, pour them a few at a time into boiling salted water; as soon as they come to the surface, the gnocchi are cooked and ready to be drained and seasoned.

Puttu with Green Gram, Pappadam and Banana

Steve Ratheesh -

Y1 Red

Ingredients and Measurements:

• 1 cup rice flour

• Salt

• Water

• Grated coconut as required

Equipment:

• Puttu pot

India

Steaming Puttu:

INSTRUCTIONS :

• Take 1 cup puttu flour in a mixing bowl or a pan.

• Add 1/3 teaspoon salt or as required.

• Sprinkle 1/3 cup water all over. The amount of water required will depend on the quality of rice flour. So you can add accordingly.

• Begin to mix the rice flour with the water with your fingertips.

• To get soft puttu, the amount of rice flour to water ratio is important. To check this gently press a small portion of the flour between your palms. It should form a lump. When you press this flour lump more, it should break and crumble. This should be the texture of the flour.

• Break all the tiny lumps in the flour with your fingertips. You can even grind this rice flour mixture in a grinder to break lumps (but grind in small batches and use the pulse option of mixer-grinder.)

• Pour 2 cups of water in the base vessel of the puttu kudam.

• Keep to the stove top and let it get heated.

• Meanwhile first place the perforated disc inside the cylindrical vessel. Then add 2 to 3 tablespoons fresh coconut in the cylindrical vessel of the puttu kudam and spread evenly.

• Gently add the puttu flour until it reaches half of the cylindrical vessel.

• Again add 2 to 3 tablespoons of grated coconut and spread evenly.

• Add the puttu flour again.

• Cover the top portion with 2 to 3 tablespoons of grated coconut and spread evenly. Cover the top with a lid.

• Place the cylindrical portion on top of the base vessel in which the water should have come to a boil.

• Steam puttu on medium flame till you see steam releasing from the top vents of the cylindrical vessel. Switch off the flame.

• Remove the cylindrical part from the bottom vessel and allow the puttu inside to cool for 3 to 4 minutes.

• Then using a wooden skewer or the stick that accompanied the puttu kudam, remove the steamed puttu.

• Serve puttu hot or warm with boiled green gram or chickpea curry, banana and pappadam .

Fried Rice

Qayra Delysha Abdul Muhaimin - 7YV

Ingredients and Measurements:

• 5 cloves of garlic

• 4 small onions or shallots

• 4 cups of rice (cooked)

• Fish or oyster sauce

• 1 carrot

• 5 or 6 long beans

• Spring onions

• Soy sauce

• Salt or MSG

• 2 small red and green chilli

• 3 big red chilli

• Vegetable oil

• Tofu or eggs (both if you want)

• Sesame/olive oil

Equipment:

• Wok or saucepan

• Wooden spoon (for cooking)

• Chopping board

• Knife Pestle and mortar if you hav

INSTRUCTIONS :

• First cook the rice (it is better if it is left overnight) and leave it out to cool, to prevent lumping whilst cooking.

• Smash the garlic with the flat side of the knife and dice the onions/shallots (the difference is the taste - if you want a spicier taste you should use onion but if you’re looking for a mild and sweet taste, shallots are just the perfect ingredient). Alternatively, use a pestle and mortar to grind the garlic and onion (or shallots) together.

• Cut the carrot as desired, slice the spring onion, chillis and tofu.

• Heat your wok/saucepan with oil then change the oil again.

• Throw in your sliced garlic and onions/ shallots and stir for a while, then add your cooled rice.

• Stir before putting the soy sauce and fish/ oyster sauce. Move the rice to edges and crack in your eggs, if you are doing the vegan dish skip this step.

• Add small chillis and some of the big red chilli (you will later use this for garnish).

• Throw in the tofu and stir it, add the salt and seasonings.

• Get a bowl and lightly coat it with sesame oil or olive oil, add the fried rice and flip it onto a bowl.

• Add your garnish: spring onions and red chilli.

Lentil Pasta

Aurellia Putri Antares - 9YT

Ingredients and Measurements:

• 1/2 onion

• 1 clove of garlic

• 3/4 cup of lentil

• 1 medium tomato

• 1 tablespoon of tomato paste

• 1 tablespoon of olive olive

• 3 to 4 mushrooms

• 1 cup of vegetable stock

• Water

• Any pasta of your choice

• Any seasoning (black pepper, red pepper, parsley)

Equipment:

• Pan

• Wooden spatula

• Measuring spoon

• Measuring cup

INSTRUCTIONS : Italy

• Combine water and lentil together and simmer for 15 to 20 minutes.

• In a pan heat up the olive oil, and add in the chopped onion, minced garlic until it start to soften.

• Add in the tomato paste , mushroom and lentil and mix until it is fully coated.

• Add chopped tomatoes and other season until it satisfies your taste.

• Turn down the heat of the pan and simmer under the lead for another 25 to 30 minutes.If the sauce is too thick just add water.

Puttu

Amirdhan Sockalingam - 9YT

Ingredients and Measurements:

• 1 cup of red rice flour (Sigappu arisi)

• ¼ cup of coconut shavings

• Lukewarm water, as needed

• Salt, as needed

South India

INSTRUCTIONS :

• Wash and soak the red rice for 3 hours. Drain water in a metal strainer completely.

• Spread over a clean kitchen cloth for 15 mins

• Grind into a flour. Wipe the sides in between for even powdering.

• Transfer to a hot pan and dry roast it in medium flame. Stir continuously initially to avoid lumps.

• You will see steam rising well and the aroma of red rice flour is also present.

• Flour will turn free flowing and you will be able to draw a line with the flour. This is the right consistency.

• The red rice puttu flour is ready.

• Meanwhile, mix salt in lukewarm water. Take the flour in a wide plate. Sprinkle the water little by little as you mix it to the flour, until the pale colour changes to a deeper hue and becomes crumbly in look. If you close your hand with the flour in your palm, it should hold its shape. It’s the right consistency.

• Now using your fingertips, eliminate any large lumps in the flour.

• Take kuzha puttu maker.

• First take 3 tablespoons of grated coconut. Then fill it with the prepared puttu flour about ½ the puttu maker (approx 8-10 tbsp).

• Add another 3 tablespoons of coconut and puttu flour and finish with coconut.

• Do not press or shake to settle. Just add it and leave it naturally.

Sauteed Garlic Shitake Mushrooms

Girlie Austria - Staff

Ingredients and Measurements:

• 6 ounces shiitake mushrooms

• 4 tablespoons butter

• 2 cloves garlic

• 1 tablespoon parsley

• Salt

• Pepper

Equipment:

• Chopping board

• Knife

• Pan

INSTRUCTIONS :

• Heat pan over medium heat. Add the butter until melt.

• Add the garlic, stir, and cook for about 30 seconds.

• Add the mushrooms and suite for 6 minutes or until the color becomes light.

• Add salt and pepper to taste.

• Sprinkle with parsley (chopped).

• Best served when hot!

Pizza Margherita

Giacomo Luigi Angelini - Y1 Yellow

Ingredients and Measurements:

• 400g of white flour

• 25g of yeast

• 4 tablespoon of extra virgin olive oil

• Pinch of salt

• 350g of tomatoes sauce with finely chopped tomatoes

• 300g of mozzarella cheese

• Oregano

• Basil leaves

Equipment:

• Kneader

• Bowl

• Weighing Scale

INSTRUCTIONS :

• Melt the yeast in half glass of warm water. Knead the flour, salt, yeast, and olive oil. Add water progressively as needed until the dough is soft. Make the dough into a ball and let it rest to raise for 3 hours, in a warm place.

• Roll the dough and put it on a tray lightly oiled. Mix the tomatoes sauce with oregano and put it on the dough. Let the dough rest and raise for another 20 min.

• Cook in pre-heated oven at 250 degree C, for 10 min, at the lower shelf. Take it out of the oven, spread the mozzarella, and add the basil leaves. Cook for another 10 min on the middle shelf.

Italy

Veggie Sambar Rice

Shiva Harini - Y3 Green

Ingredients and Measurements:

• Rice -200g

• Lentils - each 50g

• Pigeon peas,split yellow peas

• Split chick peas – 25g

• For dry roast and powdering(sambar powder)

• Dry roast all the ingredients 1 by 1 ( it should not become black) & powder it finely in mixer

• Dry red chilli-3/4

• Coriander seeds- 2 tablespoons

• Cumin seed – 1 teaspoon

• Pepper corns- 1 teaspoon

• Fenugreek – 1 teaspoons

• Split chick peas- 1 tablespoon

• Vegetables (1 each) to cut and keep ready

• Onion, tomato, chilli, carrot, beans (4-5), potato, eggplant-small,c ucumber, capsicum)

For tempering :

• Oil (any) – 3 tablespoons

• Mustard seeds- one teaspoon

• Fenugreek – 1 teaspoon

• Curry leaves- 5/6 leaves

• Asafoetida powder -1 teaspoon

• Dried Red chilli -2 (break each into 2 pieces)

• Crushed garlic and ginger (little bit)

• Salt for taste

• Water – 1 litre

Equipment:

• Pressure cooker

• Teaspoon

• Table spoon

• Measuring cup which can measure rice and lentils

INSTRUCTIONS :

India

• Keep a pressure cooker on the stove , add oil and once Oil is hot, add all the items mentioned for tempering one by one and fry it for 5 to 10 seconds, then add onion and all the other vegetable one by one and fry it for some time, then add required salt and sambar powder( 2 tablespoons), fry for some more time.

• Now add the soaked rice and lentils without water, and mix everything together.

• Now add one litre of water and give everything a nice mix.

• Finally close the pressure cooker lid and cook for 3-4 whistles and switch off the gas.

• Serve it hot and enjoy it with some chips.

Stuffed Vegetables

Philippos Zolotas - Y3

Ingredients and Measurements:

• 5 large tomatoes

• 5 large green bell peppers (you may also use zucchini or eggplant) and 1 small green pepper

• 10-12 tablespoons un-cooked short or medium grain rice (do not use long grain)

• 8 zucchini

• 1 onion

• 1 kg potatoes

• 7 garlic cloves

• 1 tablespoon oregano

• 2 tablespoons dry mint

INSTRUCTIONS :

• Preheat oven at 200 Celsius.

• Wash the tomatoes and peppers. For the peppers cut around the stem and empty the inside of the pepper. For the tomato cut around the base (the bottom part) not the stem part and empty the tomato with a spoon. Put these pieces of tomato in a separate bowl along with the juices. Make tiny slits on the inside bottom of the peppers and tomatoes (not all the way through).

• Place the empty tomatoes and peppers along with their caps in a large pan about 3 inches deep.

• Take 2-3 zucchini peel them and grate them, put the grated zucchini in another bowl.

• In a food processor add an onion, 4-5 garlic cloves, a bit of oil about a teaspoon and some salt. Mix but not too much (you don’t want a paste). Add the onion mixture to the zucchini

• Take a small green bell pepper and also dice it and

• 4 tablespoons fresh parsley

• 1 tablespoon tomato paste

• Cloves-whole

• Allspice – whole

• 1 1/2 cup olive oil

• Lemon juice

• Salt/pepper

Equipment:

• Pan

• Bowl

• Food processor

• Grater add to the zucchini mixture.

Greece

• Finally take a small potato (a bit larger than an egg) and grate it and add to the zucchini mixture.

• Now strain the juice from the tomatoes (squeeze the tomato with your hands too) and save in a separate bowl. Now you should have 3 bowls one with tomato, one with zucchini-potatoonion mixture and one with tomato juice. Cut the tomato in small pieces and mix it with the zucchini mixture.

• Add 1 tablespoon salt, dry mint, parsley and tomato paste. Now add to the mixture 10 to 12 tablespoons short grain rice and 1 teaspoon lemon juice. Finally add ¾ cup olive oil. Let the mixture sit.

• Now start cutting the potatoes. Take 1kg of potatoes, peel them and cut them into quarters, place in a bowl. Take 3-4 zucchini, peel and slice and add to potatoes.

• Add ¾ cup olive oil, 1 tablespoon oregano, some

salt and 2 cloves garlic cut in small pieces. Mix well (with your hands preferably). Then add the tomato juice which you had saved from the tomatoes in step 8.

• Now start filling the tomatoes and peppers with rice all the way to the top and close with their caps.

• Add the potatoes to the pan, making sure to place around the tomatoes and peppers so they don’t slide in the tray. If there is any rice mixture left mix it with the quartered potatoes and add to to the pan.

• Add 5 cloves to the potatoes and about 5 allspice.

• Add about a cup of water, but not on top-you don’t want to “wash off” the oil. Add the water

in a corner of the pan and tilt slightly so the water goes everywhere.

• Bake in the oven for about 15-20 minutes at 200 Celsius. Then reduce to 170-160 Celsius and bake for another 1-½ hours. If you notice it getting dry, add a bit more water.

• To see if it is done, check the rice it should be soft and mushy.

Kimbab (rice roll)

Liam Ryu - 6 Yellow Ingredients and Measurements:

• Rice

• Any kind of vegetable you wish

• Dried seaweed sheet

• Sesame seeds (optional)

INSTRUCTIONS :

• First, lay the dried seaweed on top of the maki roll.

• Then, spread the rice above the seaweed (very thin layer).

• After that, cut your vegetables in to small pieces.

• Then place it on the rice and tightly roll the maki roll to make a circular shape.

• Now remove the maki roll and cut the kimbab you made into pieces.

• Finally decorate the finished product with the sesame seeds you’ve got. And it’s ready to go in your mouth!

South Korea

Palak Paneer

Anaira Randeva - Y3 Orange

Ingredients and Measurements:

• 350 gm spinach

• 1 medium sized tomato

• 5 large garlic cloves

• 1 inch ginger

• 1 green chilli

• 1 tablespoon oil

• 1 large onion finely chopped

• half cup water

• 1 teaspoon hot masala

• 1/4 teaspoon turmeric powder

• 1/4 teaspoon red chilli powder

• 1 teaspoon salt

• 2 tablespoon kasuri methi crushed

• Dried fenugreek leaves

• 1 teaspoon lemon juice

• 1/2 cup cream

Equipment:

• Medium sized pot

• Blancher

• Blender

• Medium sized pan

• Chopping knife

• Chopping board

• Ladle

• 1 teaspoon

• 1 tablespoon

• Serving dis

Caribbean

INSTRUCTIONS :

• To a pot of boiling hot water, add little salt and then spinach leaves to it. Blanch the spinach sees for 2 to 3 minutes until wilted.

• Take them out and put them in ice cold water. This helps the leaves in retaining their green colour. To a blender, add the blanch spinach along with one tomato, three cloves of garlic, ginger and green chili.

• Heat the pan on medium heat. Once hot add the remaining 2 clovesof chopped garlic. Sautè for a few minutes until it starts changing colour.

• Then add chopped onions. Cook the onions for 2-3 minutes until soft and translucent.

• Add in the prepared spinach puree and mix. Also add around 1/2 cup water at this point. Once the spinach is cooked, add the garam masala, turmeric powder, red chilli powder and cook for 1 minute.

• Then add the heavy cream and mix.

• Stir in the paneer and mix. Let curry simmer for 3-4 minutes. Switch off the flame, add lemon juice and kasuri methi and mix.

• Serve palak paneer in the serving dish with hot roti or rice.

Cauliflower Cheese

Lachlan Williams - Y6 Blue

Ingredients and Measurements:

• 1 head cauliflower, broken into large florets

• 40g butter

• 40g plain flour

• 400ml milk

• 1 teaspoon English mustard

• 100g mature cheddar, grated salt and freshly ground black pepper

Equipment:

• Oven

• Weighing scale

• Timer

• 2 x heavy based sauce pans

• Bowl and wooden spoon

• Baking dish

United Kingdom

INSTRUCTIONS :

• Preheat the oven to 190C/170C Fan/Gas 5.

• Wash the cauliflower thoroughly and place in a large saucepan of salted water. Bring to the boil and cook for 3–5 minutes, until the cauliflower is almost tender, but still fairly firm. Tip into a colander and leave to drain.

• To make the sauce, melt the butter in a heavy-based saucepan and stir in the flour.

• Cook over a gentle heat for 1 minute. Remove the pan from the heat and gradually add the milk, a little at a time, stirring well between each addition. Return the pan to a medium heat and bring the mixture to the boil, stirring constantly. Simmer for 2 minutes, then remove from the heat. Stir in the mustard and two thirds of the cheese and set aside.

• Arrange the cauliflower in an ovenproof baking dish. Carefully pour over the sauce, ensuring the cauliflower is completely covered. Scatter over the remaining cheese and bake for 25–30 minutes, until the top is golden brown and bubbling.

Fried Lady Finger

Zaynab Shahid - Y6 Purple

Ingredients and Measurements:

• 1 Kg of lady finger/okra chopped.

• Dusted with rice flour 1 tablespoon

• Red chilli powder 1/2 teaspoon

• Turmeric powder 1 tsp

• Salt to taste

Equipment:

• A deep frying pan

• A spoon to fry the okra in hot oil

• Oil about a cup for deep frying

INSTRUCTIONS :

• First you wash and dry the okra .

• Then chop it in pieces rub the dry masala on it.

• Now heat the oil in the pan and deep fry okra till crispy.

• Serve it hot in a dish and can be enjoyed with rice or even plain.

• Okra is a very favourite vegan dish which has various ways of cooking but this was the easiest and most yummiest to try.

Pakistan and India

Dahi Chaval

Pavki Kanoria - FS1 Yellow

Ingredients and Measurements:

• 1 cup yogurt

• 1 cup milk

• 1 cup rice

• handful of mustard seeds

• handful of lentils

• 6 curry leaves

• Handful of black gram

• Tablespoon of oil

• Salt to taste

INSTRUCTIONS : India

• Boil the rice with water.

• Mix yogurt and milk into boiled rice and let it cook.

• Saute in the oil the curry leaves, mustard seeds, lentils and grams.

• Mix all the toppings with the rice and let it cook.

• Serve cold.

Paneer Butter Masala

Leisha Ann Silas - 10T1

Ingredients and Measurements:

• Cashew

• Tomatoes

• Cream/ coconut cream

• Butter/ vegan butter oil

• Paneer/ tofu if vegan (homemade or store bought cubes)

• Spices and herbs: kashmiri red chilli powder. You can substitute it with cayenne pepper or paprika

• Garam masala powder.

• Kasuri methi (dried fenugreek leaves) For

INSTRUCTIONS :

• Soak cashews in a hot water for 20 to 30 minutes. When the cashews are soaking, you can prep the other ingredients like chopping tomatoes, preparing ginger-garlic paste, slicing paneer etc.

• Then drain and add the soaked cashews in a blender or mixer-grinder.

• Add 2 to 3 tablespoons water and blend to a smooth paste without any tiny bits or pieces of cashews.

• In the same blender add the roughly chopped tomatoes. No need to blanch the tomatoes before blending.

• Blend to a smooth tomato puree. Keep aside. Don’t add any water while blending the tomatoes.

garnish cilantro (coriander leaves)

• Water

• Ginger

• Chilli

Equipment:

• Bowls

• Table/teaspoons

• Blender

• Mixer

• Knifes

• Chopping board

India

Tomato Gravy

• Melt butter in a pan on a low flame. Add patta and fry for 2 to 3 seconds or till the oil become fragrant.

• Add ginger-garlic paste and sauté for some seconds till the raw aroma disappears.

• Add the tomato puree and stir well. Cook for 5 to 6 minutes. Then add kashmiri red chili powder and stir again. Continue to sauté till the oil starts to leave the sides of the tomato paste. The tomato paste will thicken considerably and will start coming together as one whole lump.

• Then add cashew paste and stir well. Sauté the cashew paste for a few minutes till the oil begins to leave the sides of the masala paste.

• The cashew paste will begin to cook fast. Approx 3 to 4 minutes on a low flame. So keep stirring non-stop.

Paneer butter masala

• Add water and mix very well. Simmer on a low flame.

• The curry will come to a boil.

• After 2 to 3 minutes of boiling, add ginger julienne. Reserve a few for garnishing. The curry will also begin to thicken.

• Add julienned ginger and green chillies, salt and sugar and simmer till the curry begins to thicken.

• After 3 to 4 minutes, add slit green chillies. also add salt as per taste and ½ to 1 teaspoon sugar (optional).

• You can vary the sugar quantity from ¼ tsp to 1 teaspoon or more depending on the sourness of the tomatoes. Sugar is optional and you can skip it too. If you add cream, then you will need to add less sugar.

• Mix very well and simmer for a minute.

• After the gravy thickens to your desired consistency, then add the paneer cubes and stir gently. I keep the gravy to a medium consistency.

• After that add crushed kasuri methi (dry fenugreek leaves), garam masala and cream. Gently mix and then switch off the flame.

Paneer Butter Masala

Samyuktha Jayaseelan - 8XO

Ingredients and Measurements:

For masala paste:

• 2 tablespoons oil

• 2 tablespoons butter

• 5 cloves

• 2 pods cardamom

• 2 onion (sliced)

• 2 clove garlic

• 1 inch ginger

• 3 tomato (sliced)

• 15 cashew

INSTRUCTIONS

:

How to make gravy base:

• Firstly, in a large kadai heat oil and butter.

• Add 5 cloves, 2 pods cardamom and saute on low flame until it turns aromatic.

• Now add 2 onions, 2 cloves of garlic, and 1 inch ginger.

• Saute until onions shrink slightly.

• Further add 3 tomatoes, 15 cashews and saute for 2 minutes. Cover and boil for 10 minutes, or until tomato softens. Cool completely and transfer to the blender and blend to smooth paste.

• Pass the curry to the filter to get rid of seeds

• and skin. Smooth and silky, the tomato-onion paste is ready. kKeep aside.

How to make paneer butter masala:

• Firstly, in a large kadai heat oil, butter, 1 bay leaf and 1 chilli. Saute until the spices turn

For curry:

• 2 tablespoons oil

• 2 tablespoons butter

• 1 bay leaf

• 1 chilli

• 1 onion (finely chopped)

• ½ teaspoon turmeric

• 1 teaspoon chilli powder

• ¾ teaspoon coriander powder

• ¼ teaspoon cumin powder

• ½ garam masala

• 1 teaspoon salt

• 1 cup water

• 2 tablespoons cream

• 16 cubes paneer

India Punjabi

• 1 teaspoon dried fenugreek leaves powder

• 2 tablespoons coriander (finely chopped) aromatic.

• Now add 1 onion and saute until onions turn and golden brown.

• Keeping the flame on low, add ½ teaspoon turmeric, 1 teaspoon chilli powder, ¾ teaspoon coriander powder, ¼ teaspoon cumin powder, ½ teaspoon garam masala and 1 teaspoon salt.

• Saute until the spices turn aromatic. make sure not to burn the spices. Add in prepared onion tomato paste and mix well. cook until the oil separates from the masala paste. Now add 1 cup water and mix well adjusting the consistency.

• Further, add in cream and mix well.

• Also, add 16 cubes of paneer and mix gently

• Simmer for 5 minutes, or until the paneer absorbs the flavour.

• Add kasuri methi and coriander. Mix well.

Roast Tomato Soup

David Moore - Staff

Ingredients and Measurements:

• Tomatoes

• Onions

• Olive oil

• Basi

• Garlic

• Salt

• Pepper

United Kingdom

tomatoes to the large pot and use an immersion blender. It’s really just about what you have available to you.

• Heat and enjoy! After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients).

INSTRUCTIONS :

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.

• Caramelise your onions. While the tomatoes are roasting, you can make the caramelised onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelised and turned golden in colour. This usually takes 20 minutes.

• Blend it all up. Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth.

• Next add basil and caramelised onions and blend again. Alternatively you can add the

• Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired.

Macaroni

Achraf Mechmech - Staff

Ingredients and Measurements:

• Cauliflower

• Water

• Salt

• Garlic clove

• Salt

• Nutmeg

• Black pepper

• Macaroni pasta

• Cheese

France

INSTRUCTIONS :

• Preheat the oven to 380 degrees

• Wash the cauliflower and cut it into small florets. Remove the stalks (do not use them).

• Place the florets in a pot of slightly salted boiling water. Let them cook for not more than 10 minutes. Remove from water once ready.

• Fill another large pot with water and add to it about 1 tablespoon of salt. When it starts boiling, add the macaroni.

• Cook 1 crushed garlic clove in very little olive oil. Do not allow it to burn. Add the cream, ½ teaspoon salt, ½ teaspoon nutmeg & black pepper mix. Increase quantity according to taste.

• Remove the cooked macaroni from the water once ready (check cooking time on pack).

• Add the cooked macaroni and the cooked florets to the cream sauce. Now, add 100 grams grated cheese or more (your choice) and mix delicately.

• Pour the mixed macaroni into a deep oven dish and let it bake for about 15 to 25 minutes / until it reaches a golden colour. Boil it for 2-3 minutes to help reach the golden colour.

Caponata

Achraf Mechmech - Staff

Ingredients and Measurements:

• 1 large eggplant 1 ¼ lb or so, cut into 1-inch cubes

• Kosher salt

• Extra virgin olive oil

• 1 yellow onion chopped

• 1 red bell pepper cored and chopped

• 2 small celery stalks thinly sliced

• 1/4 to 1/2 teaspoon black pepper

• 1 cup crushed tomatoes

• 2 tablespoons capers

• ¼ cup pitted green olives roughly chopped

• ¼ cup raisins

• 2 teaspoons honey or sugar

• 1 bay leaf

• ¼ teaspoon to ½ teaspoon crushed red pepper flakes

• 1/4 cup vinegar

• ¼ cup dry white wine (optional/grape juice may be used instead)

• 2 tablespoons chopped fresh parsley

• 2 tablespoons chopped fresh mint

INSTRUCTIONS : Italy/ Sicily

• Heat the oven to 400 degrees F.

• Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).

• Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.

• Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.

• Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and grape juice/white wine. Stir to combine. Simmer on mediumlow heat for 10 minutes.

• Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.

Ratatouille Achraf Mechmech - Staff

Ingredients and Measurements:

• 2 aubergines

• Olive oil

• Onion

• Garlic clove

• 4 tomatoes

• 1 red pepper

• Sugar

France

INSTRUCTIONS :

• Start by preparing the vegetables first: Wash and cut them as necessary.

• Cut the 2 aubergines/eggplants into bitesizes

• Heat 4 tablespoons olive oil. Cook gently 1 large thinly sliced onion and 1 crushed garlic clove, until softened (5 minutes).

• Add 2 aubergines diced. Cover and simmer gently for 20 minutes.

• Add the 2 diced courgettes, 4 sliced tomatoes, 1 red bell pepper seeded and diced, 1/2 teaspoon sugar.

• Cover and cook gently, stirring occasionally for 30 minutes until vegetables are soft.

• Taste for seasoning and sprinkle some basil before serving.

• Serve hot or cold.

Snacks Snacks

Illustration: Zaynab Shahid Y6

Wheaten bread

Ryan McLoughney - Y6

INSTRUCTIONS :

• Heat oven to 170 degrees celsius (fan assisted oven).

Sieve flour and mix in sugar, baking soda, and salt.

• Add softened butter and buttermilk.

• Put into an 20cm loaf baking tin and bake at 170 degrees celsius for approx. 40 mins.

• Cut down a little into the middle of the loaf halfway through the baking.

• Turn out onto a wire rack to cool.

• Serve with butter and/or jam.

• Enjoy!

Ireland

Ingredients and Measurements:

To make 1 loaf

• 275g wholemeal flour

• 25g caster sugar

• 25g butter (soften in microwave)

• pinch of salt

• 1 teaspoon baking soda

• 285ml buttermilk

Broccoli Cutlet

Samyuktha Jayaseelan - Y9

Ingredients and Measurements:

• 2 cup broccoli

• 1 potato

• 100 grams bread crumbs

• 2 teaspoon lemon juice

• 1 medium onion

• 100 grams coriander leaves

• 2 green chillies

• 1/2 cup vegetable oil

• 1/2 teaspoon ginger paste

• 1/2 teaspoon garlic paste

• salt as required

• 1/2 teaspoon turmeric

• 1 teaspoon garam masala powder

• 2 pinches chaat masala

INSTRUCTIONS :

• To prepare this delicious snack recipe, boil potato in a pan. Once boiled, peel and keep it aside to let it cool at room temperature. Peel the onion and green chillies and finely chop them in separate bowls.

• Next, put a saucepan on medium flame and add water in it along with salt. Let water boil in it and meanwhile, cut broccoli florets in a large bowl. Wash, clean and strain them. Now, transfer these broccoli florets in the boiling water and keep them there for 2-3 minutes. Turn off the flame after this and then drain the extra water. Pat them dry and shred them in a food processor.

• Now, take a large bowl and mash the boiled potato in it. Add the shredded broccoli in it along with all the remaining ingredients except oil, and mix well. Once done, divide this broccoli mixture in equal parts and form in the shape of a circle. (Note: if you think that the mixture is not thick enough, then add more bread crumbs or you can also add a little flour in the mixture.)

• Now, put a pan over medium flame and add a little oil on it. Put 2-3 cutlets on it and shallow fry them until golden brown in colour. Turn upside down to cook from the other side. The cutlets will be ready in 5-7 minutes.

• Once the cutlets are ready, transfer them to a plate and enjoy with your favourite dip!

Falafel Sofia

Estrada

Ingredients and Measurements:

• 1 cup dried chickpeas, soaked overnight

• 1/2 cup onion, roughly chopped

• 1 cup parsley, roughly chopped (about a one large bunch)

• 1 cup cilantro, roughly chopped (about a one large bunch)

• 1 small green chile pepper, serrano or jalapeno pepper

• 3 garlic cloves

• 1 teaspoon cumin

• 1 teaspoon salt

• 1/2 teaspoon cardamom

• 1/4 teaspoon black pepper

• 2 tablespoon chickpea flour

• 1/2 teaspoon baking soda

• Oil for frying

Equipment:

• Bowl

• Ice-cream scoop/falafel scoop

• Spatula

• Pot

• Skimmer

Lebanon

INSTRUCTIONS :

• The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they will triple in size.

• Drain and rinse the chickpeas. Add them to a food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper.

• Pulse the food processor several times until the mixture resembles the texture of coarse sand.

• Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.

• Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, add another tablespoon of chickpea flour. If it’s too dry and crumbly, add a teaspoon or two of water or lemon juice.

• Once the falafel balls are formed, deep frying them. To do this add about 3 inches of oil to a pot on medium heat. Heat the oil to 350F. Cook the falafel in batches (about 6-8 at a time) for 1-2 minutes or until golden.

• Use a skimmer to check the color of the falafel and make sure they don’t over cook. Then move them to a paper towel-lined plate.

• Serve the falafel immediately, whilst warm and crispy on the outside. They’re delicious served with tahini sauce as well.

Bread

Felix Sanchez Ristol - 9XT

Ingredients and Measurements:

• Yeast

• Flour

• Water

England

INSTRUCTIONS :

• Water, flour and yeast are mixed to make dough, this dough is left in a bowl. In a warm place, the bread will rise because the yeast will anaerobically respirate. Using the process of fermentation turning the glucose into alcohol and carbon dioxide.

• The bread rises because the carbon dioxide created stays in the bread causing it to rise.

• The bread is then put in the oven so that the ethanol evaporates from the bread, bacteria are killed, and the bread is left crusty and ready to eat.

Masala Vadai

Vikaashinee Sukumaran Satish - Y5 Orange

Ingredients and Measurements: For Soaking Chana Dal:

• ½ cup chana dal – 120 grams (husked and split bengal gram)

• 1 cup water – for soaking

Other Ingredients for Paruppu Vadai:

• 1/3 to ½ cup chopped onions – 60 grams onions or 1 medium-sized onion

• 1 teaspoon finely chopped ginger or 1 inch ginger – optional

• ½ to 1 teaspoons chopped green chilies or 1 to 2 green chillies

• 10 to 12 curry leaves or 1 sprig

• 2 tablespoons chopped coriander leaves

• White salt – add as per taste

• Oil for deep frying, as required

South India

If you add water, then it becomes difficult to shape them. If you are not able to grind at all, then add 1 to 2 tablespoons water.

Transfer the coarsely ground chana dal in a bowl. Add chopped onions, green chilies, curry leaves and chopped coriander leaves. You can also add chopped ginger.

Season with salt. Mix very well. Check the taste and add more salt if needed.

Now make small or medium sized balls from the mixture.

Flatten them and place them on a plate or tray.

Frying

Heat oil for deep frying in a pan on medium heat. Check the oil temperature by dropping a small portion of the batter in the oil. If it comes up steadily & quickly, the oil is hot enough for frying. Now carefully slid the prepared dal vada in the hot oil.

INSTRUCTIONS :

Soaking Chana Dal

Rinse chana dal for a couple of times in water. Soak the lentils in 1 cup water for 2 hours. Drain the soaked lentils very well. There should be no water in the soaked dal.

Making Dal Vada Mixture

Add the soaked lentils in a mixer-grinder or blender.

Without adding any water, grind to a coarse mixture. Some whole chana dal should be there in the mixture.

Fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side. Lower the flame while frying if the oil becomes too hot.

Fry till they become golden and crisp. When the onions on the crust of the vada, look golden, this means the dal vada is done. Place them on kitchen paper towels to remove extra oil.

Fry the remaining dal vada this way in batches. Serve the dal vada hot with coconut chutney or tomato ketchup.

Yam chips

Aiza hisham - Y3 Yellow

Ingredients and Measurements:

• 1 yam

• Turmeric powder one teaspoon

• Chili powder one teaspoon

• Salt according to taste

• Oil 1/4 cup for shallow fry

• Mustard seeds

• Curry leaves

Other Ingredients for Paruppu Vadai:

• Food processor to shred yam or chop into thin long pieces

INSTRUCTIONS :

South India

• Shred yam and marinate in spices.

• Crackle mustard seed and curry leaves.

• Add in the yams to the same pan once the yam turns crispy.

• Serve and enjoy with rice or as a snack .

Potato and Pea Samosas

Ranveer Ramchander - Y6 Green

Ingredients and Measurements:

Makes 10

• Vegetable oil 2 tablespoons

• Mustard seeds 1/4 teaspoon

• One small chopped onion

• 1 inch piece of peeled and finely chopped ginger

• Frozen peas quarter cup

• Coriander powder 1 teaspoon

• Cumin powder 1 teaspoon

• A pinch of red chilli powder

• A pinch of garam masala

• Salt to taste

• 1/2 teaspoon dried mango powder

• 1 cup soft boiled potatoes ,peeled and crushed into lumps

• 1 packet filo pastry

• 70 grams melted butter

• Sesame or nigella seeds (optional)

Equipment:

• Saucepan

• Spatula

• Baking tray

• Pastry brush

• Knife

• Chopping board

India

INSTRUCTIONS :

• Heat oil and fry mustard seeds until they splutter.

• Add onion,ginger cook on high heat for 2 minutes.

• Add peas ,spices, salt a splash of water and stir.

• Cook for 1 minute, add potatoes, cook for 2-3 mins. Taste for seasoning. Heat oven to 200°c.

• Take one sheet of pastry and brush with melted butter.

• Fold in 1/3 and brush with butter again fold the remaining 1/3.

• Place a tablespoon of filling at one end leaving a border around it.

• Start folding the pastry into triangles with the filling inside.

• When you reach the other end of the pastry sheet brush with butter.

• Repeat until all filling and pastry is used up.

• Bake for 30 mins until golden brown.

Chaana Chaat

Kamil Rasul - 9YT/9.8

Ingredients and Measurements:

• 2 cups chana/chole/chickpea (soaked and boiled)

• ½ teaspoon kashmiri red chilli powder/lal mirch powder

• ¼ teaspoon cumin powder/jeera powder

• 1 teaspoon green chutney

• ½ teaspoon chaat masala

• 2 tablespoons tamarind chutney/imli chutney

• ¼ teaspoon salt

• 2 tablespoons onion (finely chopped)

• 2 tablespoons tomato (finely chopped)

• 3 tablespoons potato / aloo (boiled and cubed)

• 2 tablespoons cucumber (finely chopped)

• 1 green chilli (finely chopped)

• 2 tablespoons sev (fine)

• 1 tablespoon coriander (finely chopped)

Equipment:

• Measuring jug

• Knife

• Bowls

• Teaspoons

• Tablespoons

• Containers

India

INSTRUCTIONS :

• Firstly, in a large mixing bowl take 2 cup soaked and boiled chana. I have soaked chana for 8 hours and pressure cooked for 4 whistles.

• Further add ½ tsp chilli powder, ¼ tsp cumin powder, ½ tsp chaat masala, 1 tsp green chutney, 2 tbsp tamarind chutney and ¼ tsp salt.

• Mix well making sure everything is combined well.

• Also add in 2 tbsp onion, 2 tbsp tomato, 3 tbsp potato, 2 tbsp cucumber and 1 green chilli

• Combine well and transfer to a serving bowl.

• Just before serving, top with 2 tbsp sev and 1 tbsp coriander leaves.

• Finally, serve chana chaat/chole chaat with a cup of hot chai.

Dahi Papdi Chaat

Nicole Marilyn Soares - FS1 Purple

Ingredients and Measurements:

• 2 boiled potatoes (medium size) - 2 nos

• Boiled chickpeas -1/4 cup

• Chilli powder - 1/2 teaspoon

• Cumin powder - 1 teaspoon

• Chaat masala - 1 teaspoon

• Yogurt - 1/4 cup

• Coriander chutney (store bought) - 2 teaspoons

• Tamarind chutney (store bought) - 2 teaspoons

• Papdi/flat puri (store bought) - 5 nos

• Sev (store bought) - 2 tablespoons

• Salt to taste

• Pomegranate pearls - 1 tablespoon

Equipment:

• Bowl

• measuring cup

INSTRUCTIONS :

• Peel and cut the boiled potatoes into small cubes. Sprinkle cumin powder, chilli powder, Chaat masala & salt on the potatoes.

• In a serving bowl, crush a few puris, top with potatoes and chickpeas.

• Whisk the yogurt and pour over it.

• Further drizzle the green chutney and tamarind chutney.

• Garnish with sev and pomegranate pearls and Chaat masala.

• Enjoy!

India

Healthy Vegetarian Sandwich

Amyra Usman Ustad - Y2 Yellow

Ingredients and Measurements:

• 2 bread slices, preferably multigrain

• Half of a Lettuce leaf

• Choice of preferred cheese slices

• (we used feta cheese)

• 4-5 slices of cucumber

• 3-4 slices of tomato

• 8-10 slices of black olives,

• Half of avocado pulp, mashed

• 1/4 teaspoon of oregano

• A dash of lemon juice

• Salt and paper as per the taste

Equipment:

• Mixing bowl,

• Measuring spoons

• Knife for slicing the vegetables

• Fork for mashing the avocado

• Butter knife

INSTRUCTIONS :

• Firstly, take the avocado pulp into the mixing bowl and mash it nicely using a fork.

• Mix the avocado pulp with salt, paper, oregano and lemon juice.

• Slice the vegetables as per the requirements.

• Using a butter knife, spread the avocado mash on the bread slices, one side each.

• Start laying the sandwich, on one slice, spread the tomatoes, cucumber, feta cheese and olives.

• On the other slice, place the Lettuce leaf and place this slice on the other slice, Lettuce side towards the olives. Press it gently and cut into your preferred size.

Pão de Queijo / Brazilian Cheese Bread

Bruno Vieira - Y5 Purple

Ingredients and Measurements:

• 100g grated mozzarella

• 25g Parmesan

• 170g tapioca flour

• 1/2 teaspoon of Salt

• 106g milk=2/3 cups

• 80ml oil=1/3 cups

• 1 egg

Brazil

INSTRUCTIONS :

• Bring to a boil.

• Pour liquid into mix of salt, grated mozzarella, flour and Parmesan. Stir until combined.

• Add egg and stir until combined.

• Shape into balls.

• Bake at 400 degrees F (200) shape for 15-20 minutes until lightly golden and puffed.

Easy Hummus

Ahcraf Mechmech - Staff

INSTRUCTIONS : Ingredients and Measurements:

• 2 cans/jars of precooked chickpeas

• Juice of 1 lemon

• 2 tablespoons tahini (sesame seed paste)

• 2 tablespoons olive oil

• pine nuts (optional) & pomegranate seeds (optional)

• 1 or 2 tablespoons Greek yogurt

• Salt/paprika/cumin/garlic powder to taste

Middle East

• Empty the chickpeas into the bowl of your blender. Save a handful of chickpeas to use for the decoration. Save the liquid as some (1 tablespoon) of it will be used in the preparation.

• Add the lemon juice, chickpea liquid, yogurt, tahini paste, salt, cumin, garlic. Blend.

• Serve the creamy paste achieved into a bowl

• Make a dip in the centre and put into it a tablespoon of whole chickpeas, 2 tablespoons of olive oil, paprika, pine nuts.

• Enjoy with fresh or toasted pitta bread or simply plain romaine lettuce leaves and cucumber wedges.

Falafel

Achraf Mechmech - Staff

Ingredients and Measurements:

• 2 cans chickpeas drained and rinsed

• 4 spring onions and 1 red onion chopped

• 1 tablespoon of breadcrumbs

• Zest and juice of 1 lemon

• 1 tablespoon tahini

• 2 tablespoons chopped cilantro

• Fresh coriander and

• 2 tablespoons parsley

• 7 garlic cloves

• 1 teaspoon cumin

• 1 teaspoon cinnamon

• 1 teaspoon ground coriander

• Pinch cayenne powder

• Pinch salt

• Pinch black pepper

• I teaspoon baking soda

Sesame yoghurt sauce:

• Mix until smooth 4 tablespoons Greek yogurt, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 or two tablespoons tahini. Mix. Voilà! Ready to dip in.

INSTRUCTIONS :

• In a food processor place the drained chickpeas (+ fava beans optional), onions, lemon juice and zest, garlic, breadcrumbs, cilantro/coriander, parsley, ground spices, 1 tablespoon tahini. Purée until smooth.

• Place into a bowl and let stand for 30 minutes.

• With dampened hands shape felafel into walnut size balls. Flatten each ball into patties.

• Heat oil and shallow fry the felafel in batches for two or three minutes on each side, until they reach a dark golden colour. Do not overheat the oil so that the felafel gets the time to cook inside out and not burn.

• Drain on paper and serve with mini pitta breads and sesame yogurt sauce.

Broccoli Cutlet

Samyuktha Jayaseelan - Y9

Ingredients and Measurements:

• 2 cup broccoli

• 1 potato

• 100 grams bread crumbs

• 2 teaspoon lemon juice

• 1 medium onion

• 100 grams coriander leaves

• 2 green chillies

• 1/2 cup vegetable oil

• 1/2 teaspoon ginger paste

• 1/2 teaspoon garlic paste

• salt as required

• 1/2 teaspoon turmeric

• 1 teaspoon garam masala powder

• 2 pinches chaat masala

INSTRUCTIONS :

Step 1 / 5

To prepare this delicious snack recipe, boil potato in a pan. Once boiled, peel and keep it aside to let it cool at room temperature. Peel the onion and green chillies and finely chop them in separate b1owls.

Step 2 / 5

Next, put a saucepan on medium flame and add water in it along with salt. Let water boil in it and meanwhile, cut broccoli florets in a large bowl. Wash, clean and strain them. Now, transfer these broccoli florets in the boiling water and keep them there for 2-3 minutes. Turn off the flame after this and then drain the extra water. Pat them dry and shred them in a food processor.

Step 3 / 5

Now, take a large bowl and mash the boiled potato in it. Add the shredded broccoli in it along with all the remaining ingredients except oil, and mix well. Once done, divide this broccoli mixture in equal parts and form in the shape of a circle. (Note: if you think that the mixture is not thick enough, then add more bread crumbs or you can also add a little flour in the mixture.)

Step 4 / 5

Now, put a pan over medium flame and add a little oil on it. Put 2-3 cutlets on it and shallow fry them until golden brown in colour. Turn upside down to cook from the other side. The cutlets will be ready in 5-7 minutes.

Step 5 / 5

Once the cutlets are ready, transfer them to a plate and enjoy with your favorite dip!

Snacks Dessert

Illustration: Emmanuel Zolotas

Ice cream

Haania Immad - Y8

Ingredients and Measurements:

• 2 ¼ cups milk

• 1 cup heavy whipping cream

• ¾ cup white sugar

• 2 teaspoons vanilla extract

INSTRUCTIONS :

Italy

• Stir milk, cream, and sugar in a saucepan over low heat until sugar has dissolved. Heat just until the mixture is hot and a small ring of foam appears around the edge.

• Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)

• Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer’s directions, 20 to 25 minutes.

• When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in the freezer to ripen, 2 to 3 hours.

Butter Tarts

Sebastian Rahul Chauhan Wragg- Y1

Ingredients and Measurements:

• 1 cup all-purpose flour

• 1 tablespoon granulated sugar

• 3 teaspoons salt

• 1 tablespoon vegetable oil

• 1/4 cup cool unsalted butter, cut into pieces (does not have to be ice cold)

• 2 cups cool water

• 1 teaspoon white vinegar or lemon juice

For the filling

• 3/4 cup dark brown sugar, packed

• 1/2 cup maple syrup

• 2 cups unsalted butter, melted

• 1 large egg, at room temperature

• 1 teaspoon white vinegar

• 1 teaspoon vanilla extract

INSTRUCTIONS :

• Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.

• Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 logs, wrap and chill until firm, at least an hour.

• Preheat the oven to 390°F and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling.

• Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to about 5 mm thick and use a 12 cm round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about 1 cm higher than the muffin tin, and chill the lined tin while preparing the filling.

• Whisk sugar, maple syrup and butter in a bowl by hand until combined. Whisk in eggs, then vinegar and vanilla. Sprinkle a few raisins, pecans or walnut pieces into each cup and then pour the filling into the shells and bake the tarts for 5 minutes, then reduce oven to 375°F and continue baking until butter tart filling starts to dome, about 20 more minutes. Cool tarts in the tin, and chill the tarts in the tin before removing.

Lassi (Sweet Yoghurt Drink)

Ingredients and Measurements:

• Thick Yoghurt - 1 cup

• Mango chopped - 1 cup

• Milk - 1/2 cup

• Sugar/Honey - 2 teaspoon (adjust as per sweetness of the mango)

• Pinch of salt to balance the flavours

• Pinch of green cardamom powder

• Ice (optional)

• Saffron strands(optional)

INSTRUCTIONS :

• Put all ingredients in a blender and blend to a nice creamy consistency. You can also make variations of lassi with strawberries (skip the cardomom powder for the strawberry lassi)or plain lassi without the fruit.

• Lassi is a very refreshing yoghurt based drink. Not only it is super delicious but also helps maintain a good digestive health. It can be had at any time of the day and is best had during the hot summer days.

Maahi Poojari - FS2

India

No-Bake Lemon Cookie Fruit Tarts

INSTRUCTIONS :

Ingredients and Measurements:

CRUST

• 7-12 whole medjool dates (pitted)

• 2 cups raw walnuts (or sub other nut, such as pecan or almond)

• 1/4 teaspoon sea salt (optional)

FILLING

• 12 ounces firm silken tofu

• 1/2 teaspoon vanilla extract

• 1/4 cup maple syrup

• 1 medium lemon, juiced

• 1 1/2 cups mixed fresh fruit

• Press/drain the tofu while preparing crust.

• Add walnuts to a food processor and pulse until a semi-fine meal is achieved.

• Then, with the processor running, drop in dates one at a time through the spout until the mixture resembles a dough. It should hold form when squeezed between two fingers. This will take anywhere from 7-12 dates, depending on their size

• Line a standard pie or tart pan, or several 4 3/4-inch tart pans with parchment paper.

• Divide crust between the pans and press using your hands to form a uniform crust. Place another piece of parchment paper on top and use a glass to get it more even and firmly pressed into place. It doesn’t have to be perfect.

• Set in freezer to chill.

• Add drained tofu, lemon juice, vanilla, and sweetener of choice to a blender and blend until creamy and smooth, scraping down edges as needed. Adjust flavors to desired level of tartness/ sweetness.

• Remove crust from freezer and top with lemon filling.

• Chill to set – at least 2-4 hours – and then top with fruit just before serving. You could also serve with coconut whipped cream to send these over the top.

Note:

Store leftovers in the fridge for up to a few days. Transfer to freezer for longer-term storage.

Naisha Faith Katkar - Y7

Appelflappen (Apple Turnovers)

Dana Sabit - Y4

Ingredients and Measurements:

• Puff pastry dough (I got 2 sheets of frozen pastry)

For filling:

• 4 medium apples

• 3 tablespoons of sugar

• 1 tablespoon cinnamon

• 1 tablespoon vanilla sugar

• 1 egg for an egg wash

INSTRUCTIONS :

• Peel apples and dice into small cubes. Combine apples with other ingredients and stir well until evenly mixed.

• Preheat an oven to 200 degrees (Celsius). Cut pastry sheet into square shaped form. Place a square on your work surface and add a filling.

• Fold the dough in half and press the sides with a fork, so they will stick together. Place the unbaked Appelflappen on the backing tray lined with parchment paper.

• Give the pastry an egg wash and and sprinkle some sugar on top.

• Place in the oven and bake 20 minutes at 200 degrees or until they are golden brown.

Illustration: Sofia Tabassum

Banoffee Pie

Ranveer Ramchander - Y6 Green

Ingredients and Measurements:

• 4 bananas

• 1 can of condensed milk

• 150 g of whipping cream

• 1 pack of plain digestives, crushed

• Dark chocolate shavings to dust

• 50 g of sugar

• 50 g of melted butter

• To serve - fruit sorbet or vegan ice cream

INSTRUCTIONS :

Great Britain

• Lightly toast the crushed biscuits with the butter and sugar.

• Press it into the base of the cake tin - make it level and evenly spread, the chill.

• Heat the condensed milk in a saucepan. Keep stirring and cook on a low heat to caramelise it. Don’t let it burn. Cool slightly.

• Slice the bananas.

• Whip the cream into stiff peaks.

• Layer the caramel sauce onto the biscuit crust

• Top with sliced bananas.

• Add the cream layer on top of bananas.

• Decorate with dark chocolate shavings.

• Chill until ready to serve.

Beetroot Halwa

Vikaashinee Sukumaran Satish - Y5 Orange

Ingredients and Measurements:

• 500 grams beetroot or about 3 cups grated beets

• 3 cups full fat whole milk

• 6 tablespoons regular sugar or organic unrefined cane sugar - adjust as required

• 3 tablespoons Ghee / Clarified Butter

• 5 to 6 green cardamom crushed and powdered finely in a mortar-pestle - or about 1/3 teaspoon cardamom powder

• 1 tablespoon golden raisins – optional

INSTRUCTIONS :

Soaking Chana Dal

• Rinse chana dal for a couple of times in water.

• Soak the lentils in 1 cup water for 2 hours.

• Drain the soaked lentils very well. There should be no water in the soaked dal.

Making Dal Vada Mixture

• Add the soaked lentils in a mixer-grinder or blender.

• Without adding any water, grind to a coarse mixture. Some whole chana dal should be within the mixture.

• If you add water, it becomes difficult to shape them. If you are not able to grind at all, then add 1 to 2 tablespoons of water.

• Transfer the coarsely ground chana dal into a bowl.

• Add chopped onions, green chilies, curry leaves

South India

and chopped coriander leaves. You can also add chopped ginger.

• Season with salt. Mix very well. Check the taste and add more salt if needed.

• Now make small or medium sized balls from the mixture.

• Flatten them and place them on a plate or tray.

Frying

• Heat oil for deep frying in a pan on medium heat.

• Check the oil temperature by dropping a small portion of the batter in the oil. If it comes up steadily and quickly, the oil is hot enough for frying.

• Carefully slide the prepared dal vada in the hot oil.

• Fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side. Lower the flame while frying if the oil becomes too hot.

• Fry until they become golden and crisp. When the onions on the crust of the vada look golden, this means the dal vada is done.

• Place them onto some paper towels to remove extra oil.

• Fry the remaining dal vada this way in batches.

• Serve the dal vada hot with coconut chutney or tomato ketchup.

Vegan Cupcakes

Lucy Brown - Staff

Ingredients and Measurements:

Cake batter mix:

• 200g caster sugar

• 220g plain flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 240ml soya milk

• 80ml olive oil

• 2 teaspoon vanilla essence

• 1 tablespoon white vinegar

• 1 teaspoon Strawberry Essence (optional)

• Icing (consistency will vary):

• 2 tablespoon vegan margarine

• 2 tablespoons soya milk

• (You could add flavouring or colouring)

• Oven temperature should be 180C

INSTRUCTIONS :

Cake Batter:

• Mix ALL dry ingredients together in a big bowl.

• Mix ALL wet ingredients together in the mixing jug whisking to get air bubbles into the mixture.

• Add vinegar to wet ingredients and whisk again.

• Add wet mixture to dry mixture and whisk together to form the cake batter. Make sure there are no lumps.

• Dollop mixture evenly into cases and bake for 12-18 minutes - check at 12 mins using a skewer to see if the cakes are baked all the way through (if mixture sticks to skewer leave for a further few minutes).

• Take out the oven and leave to cool.

• Make the icing.

Icing:

• Using a clean bowl sieve the icing sugar.

• Add the margarine and mix until the powder starts to clump.

• Add soya milk and mix until consistency is suitable for piping or spreading on the top of the cake. (If you are adding colour or flavouring do so here)

• Pipe or spread the icing on top of the cooled cakes.

Add some optional sprinkles to finish off the decoration.

United Kingdom

Sri Lankan Milk Toffee

Naila Lafir - Y5 Gold

Ingredients and Measurements:

• 2 cans of condensed milk

• 600g of sugar

• 300ml of water

• Roasted cashew nuts

Sri Lanka

INSTRUCTIONS :

• In a thick bottom pan or nonstick pan, combine the condensed milk, water, and sugar and stir continuously.

• Add vanilla.

• Add roasted cashew nuts after the mixture has thickened.

• Put the contents of the pot on a greased tray after removing them from the heat.

• When it has cooled and hardened, cut them into squares.

Cinnamon Rolls

Tami Adeola - 9YT

Ingredients and Measurements: For the Yeast:

• ½ cup warm water, 110°

• 1 (¼-ounce) package active dry yeast

• 1 teaspoon cane sugar

Dough:

• 1/3 cup melted coconut oil, plus more for brushing

• ½ cup almond milk, at room temperature

• 1/3 cup cane sugar

• 1 teaspoon sea salt

• 2¾ cups all-purpose flour, plus more for kneading

Filling:

• ½ cup brown sugar

• 1½ tablespoons cinnamon

Glaze:

• 1½ cups powdered sugar, sifted

• 3 to 4 tablespoons almond milk

• ½ teaspoon vanilla extract

INSTRUCTIONS :

Sweden

Grease an 8x11 or 9x13-inch baking dish. In a small bowl, stir together the water, yeast, and sugar. Set aside for 5 minutes, or until the yeast is foamy.

Make the dough: In a medium bowl, combine the coconut oil, almond milk, sugar, and salt. Stir in the yeast mixture. Place the flour in a large bowl, then add the wet ingredients and stir until combined. The mixture will be sticky. Use your hands to roughly knead the mixture, then turn it out onto a floured surface. Knead 3 to 4 minutes until smooth, sprinkle with more flour if needed, and form into a ball.

Brush a large bowl with coconut oil and place the dough inside. Cover with plastic wrap and set aside in a warm place to rise until doubled in size, about 1 hour.

Make the filling: In a small bowl, mix the brown sugar and cinnamon.

Punch down dough and roll out on a floured surface into a 20x14-inch rectangle. Brush with 2 tablespoons melted coconut oil and sprinkle with the cinnamon sugar to within ½ inch of the edges. Starting at one of the short 14-inch ends, roll tightly into a log, then slice into 12 rolls. Place the rolls into the baking dish cut-side up, cover, and let rise for 1 hour.

Preheat the oven to 350°F.

Make the glaze: In a medium bowl, whisk together the powdered sugar, 3 tablespoons of almond milk, and vanilla until smooth. If it’s too thick, add more almond milk.

Bake the rolls 25 to 30 minutes or until lightly golden on top. Remove and allow to cool for 10 minutes, then drizzle the glaze on top and serve.

Peach/Apricot Freeze

Ingredients and Measurements:

• Peaches or apricots

• 1 cup Greek yoghurt

• 1 fresh lemon juice or orange juice

• 2 full tablespoons of honey

INSTRUCTIONS :

• Slice the fruit and place slices on parchment paper.

• Freeze for a couple of hours

• Use blender to mash: Add 1 cup Greek yogurt, 1 fresh lemon juice or orange juice, 2 full tablespoons of honey.

• Blend again until creamy consistency.

• Freeze again.

• Serve in a bowl with 2 or three fruit slivers and fresh mint leaves.

International Achraf Mechmech - Staff

Vegan Brownies

Alizeh Saqib- 9YO

Ingredients and Measurements:

• 8 tablespoons (120 ml) aquafaba (liquid from a can of chickpeas, use unsalted chickpeas)

• 1 ½ cups (290g) organic cane sugar or pure cane sugar

• 6 ounces (170g) 65-75% dark chocolate, roughly chopped

• ½ cup or 8 tablespoons (112g) vegan butter, cubed

• 1 ½ cups (180g) all-purpose flour

• 7 tablespoons (42g) Dutch process cocoa powder

• ¾ teaspoon fine sea salt

• 1 tablespoon pure vanilla extract

• 1 teaspoon espresso powder

• 3 ounces (85g) dark or bittersweet chocolate chips, or finely chopped dark chocolate

Equipment:

• Spoons

• Forks

• Bowls

• Weighing scale

• Measuring cups

• Baking pan

United States of America

INSTRUCTIONS :

• Line an 8×8-inch (20×20 cm) square metal baking pan with parchment paper and ensure there is some overhang on the sides (this will make it easy to lift the brownies out of the pan). Preheat the oven to 350°F (176°C).

• Sift the flour and cocoa powder together in a medium bowl.

• Add the aquafaba and sugar to a large mixing bowl. Use an electric handheld mixer or a stand mixer on high speed and beat the mixture for 2 ½ to 3 minutes until thickened, glossy, and wavy ribbons frequently appear in the bowl.

• Add in the vanilla, salt, and espresso powder, and fold with a silicone spatula until well combined (the espresso will continue dissolving into the mixture as it rests).

• Assemble a double boiler. Grab a heatproof bowl that can be nestled into a saucepan. Fill the saucepan up with a few inches of water –not so much that the bottom of the bowl would touch the water. Heat the water on the stove and keep at a rapid simmer.

• Add the chopped dark chocolate and cubed vegan butter to the bowl on top of the saucepan. Allow the chocolate mixture to melt, whisking occasionally until smooth and the chocolate is completely melted. Once the chocolate is completely melted, keep the bowl on the saucepan for an additional 30 to 60 seconds to further warm through.

• Pour the warm butter-chocolate mixture over the aquafaba-sugar mixture and fold together with the silicone spatula.

• Add the flour-cocoa mixture to the wet

ingredients and stir until just combined (stop mixing once the flour traces are gone). Fold in the chocolate chips. Pour the batter into the lined pan and smooth out the surface with the spatula.

• Bake the brownies in the preheated oven for 34 to 37 minutes, or until a toothpick inserted in the middle comes out with some moist crumbs and/or a tiny bit of thick batter (the latter could be the melted chocolate chips). If the batter is liquidy or runny, though, the brownies need about 5 more minutes in the oven.

• To avoid overbaking since every home oven varies, check the brownies 5 minutes before you think they’re going to be done.

• Transfer the brownies to a wire rack to cool for 30 minutes. Then carefully lift the brownies out of the pan using the parchment paper handles onto the wire rack. Allow to cool for a further 20 to 30 minutes before slicing.

• Slice the brownies and enjoy!

Vegan Breakfast Cookies

Hana Seers - Y4

Ingredients and Measurements:

• 1 ripe banana

• 1/3 cup of sunflower seeds/ canola oil

• 2/3 cup unrefined sugar or 1/3 cup agave

• 1 teaspoon vanilla

• 3/4 cup plain flour

• 1/2 baking soda

• 1/4 teaspoon salt

• 2 cups rolled oats

• Cinnamon and nutmeg

• 1/2 cup mixed nuts

• 1/4 cup dried fruit

• 1/4 cup pulsin bar chunks/ protein bar (optional)

Equipment:

• Mixing bowl

• Fork

• Oiled baking tray

England

INSTRUCTIONS :

• Using a mixing bowl, mash the banana well with a fork/your hands (make sure they are clean first though!)

• Add the oil and sugar and mix well with a fork.

• Add the flour, baking soda, salt and any vegan powdered spice/flavour you like.

• Mix these ingredients well, until the mixture is quite moist.

• Now it’s time to add the oats, any nuts, seeds and protein chunks you have chosen to put in and to mix really well with your hands. Make sure it is all well distributed and stuck together.

• Make small balls with the dough and place on an oiled baking tray.

• Flatten the balls with the palm of your hand, making sure there is a reasonable gap between each disc shape.

• Bake for 10-15 minutes (depending on how browned you would like your cookies) in a preheated oven (200 Degrees Celsius).

• Leave to cool on the baking trays. Once finished in the oven and once they are slightly hardened, twist and lift to remove them from the tray and place on a cooling tray for a further 10 minutes.

• Enjoy!

Milk Tart

Isa Seedat - Y1

Ingredients and Measurements:

• 1 large store bought tart base or 24 mini store bought tart bases

• 1 large (397ml) tin of condensed milk - only use 300ml (3/4 tin)

• 1.2 liters fresh full cream milk (3 of the empty condensed milk tins )

• 1 teaspoon vanilla essence

• 3 heaped tablespoons of cornflour

• Cinnamon for dusting once the tarts are complete

Equipment:

• Flat pan to heat milk on the stove

• Measuring jug

• Small bowl

• Tablespoon

• Sieve

South Africa

INSTRUCTIONS :

• Place condensed milk and 800ml of milk in a pan ( tip- use the empty condensed milk can to measure the milk - 2 tins).

• Bring to boil on a medium heat stirring continuously to avoid scorching or lumps.

• In a small bowl add the remaining 400ml of milk (if you are using the empty condensed milk tin -1 tin)with the cornflour and vanilla essence.

• Once boiled lower the heat and add the mixture from the bowl. Stir continuously until the mixture thickens.

• Once the desired texture is reached fill into the tart bases.

• Using a sieve dust with the tart with fine cinnamon.

• Finally place in the fridge to set (minimum one hour ).

• Storage : keep refrigerated in an airtight container.

• Enjoy as a tea treat.

Coconut Chocolate Balls

Shayna Mittu - 7XV

Ingredients and Measurements:

• 250g plain sweet biscuits - eg. Marie Biscuits

• 1 cup desiccated coconut

• 2 tablespoons cocoa

• 400g sweetened condensed milk

• Extra coconut for coating the chocolate balls

Equipment:

• Food processor

• Mixing bowl

• Weighing scale

• Baking paper

• Large tray

• Ice cream scooper (optional)

• Airtight container

INSTRUCTIONS :

• Crush biscuits in the food processor. Make sure it is fine and not lumpy.

• Put crushed biscuits into a large mixing bowl. Add coconut and cocoa and combine.

• Pour in the sweetened condensed milk and mix well.

• Ensure the mixture is a sticky, thick consistency. If it is too dry and powdery, add more condensed milk and rum. If it is too wet, add more crushed biscuits and coconut (and a bit more cocoa). The mixture must hold together when rolled into balls.

• Place some baking paper on a large flat tray (but make sure it fits in the fridge).

• Roll mixture into balls around 2.5 cm diameter. They should be bite sized). Roll in the extra coconut and coat evenly.

• Put on the tray and, once you’ve run out of mixture, put it into the fridge to set.

• When they are firm, store them in an airtight container in the fridge or even freeze them.

Banana in Cocnut Milk

Phatnadol (Putter) Intravichit - Y1

Ingredients and Measurements:

• Cultivated banana (10-15 bananas)

• Coconut milk 250 ml.

• Sugar 1 cup (180 g.)

• 1/2 teaspoon of salt

Equipment:

• A pot

• Bowl

• Measuring jug and spoons

INSTRUCTIONS :

Thailand

• Clean the whole banana and peel off the banana skin, then chop up to 4-6 pieces.

• Put all the bananas chop into the boiling water, let them boil for few minutes and then put them into cold water immediately.

• Mixed coconut milk sugar and salt together stir until well mixed without heat. Have a little bit of taste that you like then turn on the gas stove.

• Keep stirring to avoid the coconut milk turn greasy until boiled then add all the bananas chop and let them boiling for about five minutes then turn off the gas-stove.

• Dessert is ready to be served.

Diples - Fried Pastry With Honey And Walnuts

Areti Zolota - FS2

Ingredients and Measurements:

• 5 eggs

• 500 grams (4 cups + 1-2 tbsp) all-purpose flour sifted

• ½ lemon juiced

• 1 teaspoon sugar

• 1 teaspoon salt

• ¼ teaspoon baking soda

• 2 tablespoons olive oil

• frying oil plus ½ cup olive oil

• flour for rolling the dough

For the syrup:

• 600 grams (3 cups) sugar

• 250 grams (¾ cup) honey

• 100 ml orange juice fresh (about 1 large orange)

• 1 teaspoon lemon juice fresh

• 400 ml water

• 2 cinnamon sticksAirtight container

To sprinkle on top:

• 200 grams walnuts finely ground

• ground cinnamon

Equipment:

• Mixing Bowls

• Weighing Scales

• Frying Pan

• Cooking Pot

• Rolling Pin

• Tea Towels

INSTRUCTIONS :

Make The Dough:

In a small bowl mix together the lemon juice, sugar, salt, baking soda and olive oil.

In a mixing bowl beat the eggs lightly with a hand whisk for 2-3 minutes. Then add the dissolved baking soda mixture and whisk to combine.

Now incorporate the flour into the egg mixture one cup at a time. After the first two cups are incorporated, start to mix the dough with your hands. Until all the flour is mixed into the dough.

Knead the dough for 5-10 minutes until it stops sticking to your hands. If it still sticks add a bit more flour. Be careful though not to add too much.

Shape the dough into a ball and rub it with olive oil all over so it won’t air dry. Cover the bowl with a tea towel and let the dough rest at room temperature for about 1 hour and a half. You will need a large working surface to roll open this dough. So a big table would be ideal for this.

Divide the dough into 4 equal pieces. Take the first piece of dough, shape into a round disk and place it on your working surface that you have floured lightly. Add the remaining pieces back to the bowl.

Using a rolling pin, start to roll the dough up and down. Flipping it every now and then and dusting the surface and top of the dough with flour as needed.

Open it to about 90cm to 1 meter long (35 inches) and about 25 cm wide (10 inches).

Then use either a cotton sheet or tea towel and lay the dough flat on top (you can use any fabric that doesn’t leave threads on the dough). Cover it with a piece of fabric on top as well. The dough has to rest this way for 15-20 minutes. This is done so the dough holds its shape. For example, if proceed with cutting the rolled dough without letting it rest first it will crawl back together and become smaller again. Repeat this process for the remaining pieces of dough. You may even stack the rolled doughs on top of each other as long as there is fabric in between them.

Heat plenty of frying oil in a large pan and wait until it gets to about 180°C / 356°F degrees. Try not to let the oil go over that temperature and become smoky hot as it will over-color the Diples. Cut the first long piece of dough into 5 rectanglelike pieces. Trim off the outer edges to make them look nice and even. Or cut into smaller pieces of your preference (triangles, squares twisted into bows) and fry in batches.

Roll And Fry Diples:

Take the first rectangle and add it to the pan laying it flat into the oil. It will start to get white in color and form bubbles. Count to 8 and with two forks flip it upside down. Take one cooking fork and grab the one end of the dough (the one closest to you) and roll the dough around the fork like you would roll your spaghetti. Use a normal fork on the opposite edge to help you roll it.

Once you rolled it all the way, use the fork to hold it down so it won’t unroll.

Cook for no more than a minute. Just until the Dipla

gets light golden all over. Transfer to a large pan covered with paper towels. Place the Dipla in order to stand on the wall of the pan and let drain all the oil from its center. Proceed on making the remaining diples one at a time.

Make The Syrup:

Add all of the ingredients for the syrup to a cooking pot and bring to a boil. Then reduce heat to medium and simmer for about 10-12 minutes completely uncovered and without stirring the syrup. Turn the heat off and take the diples one by one and add them to the hot syrup. Give a few turns so they coat all over and trasfer to a serving plate. Sprinkle with plenty of ground walnuts on top.

If you don’t want your Diples that sweet you can drizzle the syrup on top instead. Or you can serve them with just some warmed honey on top. But don’t forget the ground walnuts and cinnamon!

Banana Bread

Quinn & Bodie Meikle - FS1 Orange and Y6 Purple

Ingredients and Measurements:

• 285g plain flour

• 1tsp bicarbonate of soda

• 1/2 tsp salt

• 110g butter

• 225g caster sugar

• 2 eggs

• 4 bananas

• 85ml buttermilk or normal milk

• 1 1/2 tablespoons lemon juice

• 1 teaspoons vanilla extract

Equipment:

• Bowls

• Scales

• Spoon

• loaf tin

• Oven

• Airtight container

United Kingdom

INSTRUCTIONS :

• Heat oven to 180 degrees.

• Mix flour, salt and bicarbonate of soda in a bowl.

• In a seperate bowl mix the butter and sugar.

• To this bowl add the eggs, banana (mashed), buttermilk and vanilla.

• Fold the flour mix in to this.

• Pour into a buttered loaf tin.

• Bake in the oven for about 45 minutes.

Plain Chocolate Cake

Achraf Mechmech - Staff

INSTRUCTIONS : Ingredients and Measurements:

• Butter

• Plain dark chocolate

• Greek yoghurt

• Vanilla essence

• Salt

• Eggs

• Self raising flour

• Bicarbonate soda

• Melt 200g butter and 100g plain dark chocolate.

• Whisk together 150g Greek yogurt, 1 teaspoon vanilla, pinch of salt and 3 whole eggs.

• Add the melted chocolate and mix.

• Add sifted 250g self-rising flour and ½ a teaspoon bicarbonate soda, and 175g of sugar

• Mix well until smooth.

• Butter a deep baking tin.

• Pour the smooth cake mix into the tin. Bake for 45 minutes on Gas 360 F/ 180C/6.

• The cake is ready when well risen, shiny and has a crack. Poke a skewer it should come out clean

• Let the cake cool down approximately 20 minutes before serving. You may decorate it as you wish or leave it as it is.

Tiramisu

Ingredients:

Prepare 200ml of strong coffee/espresso in advance to give it time to cool down. Add to the coffee a ¼-cup orange juice. This will be the biscuit dip.

• 4 egg yolks

• 65g caster sugar

• 500 grams/ 1lb mascarpone cheese (if not available use the same amount of Philadelphia cream cheese)

• 250ml double cream

• 1 or 2 packs = 24 lady-finger biscuits (in French they are called either « biscuit à la cuillère » or « langues de chats » (pictures hereunder of both types of biscuits, otherwise, you may use trifle sponge slices)

• Melt 200g plain chocolate (optional)

Equipment:

• A 4-inch-deep dish which is about 13-inch by 9-inch dish to layer your dessert and a large bowl to whisk ingredients in.

INSTRUCTIONS :

• In a large bowl, using an electric mixer with a whisk attachment, beat the egg yolks and sugar until they thicken and turn to a paleyellow colour. Whisk for about 5 minutes. Add the mascarpone cheese and double cream and whisk until smooth.

• Optional: Add 1 tablespoon of espresso and mix until thoroughly combined.

• In a small shallow dish, add remaining espresso and 2 or 4 tablespoons of orange juice (originally with rum). Make sure the coffee is not HOT but lukewarm allowing you to dip each ladyfinger into it for only 2 seconds. (Letting the ladyfingers soak too long will cause them to fall apart). Place the soaked ladyfingers on the bottom of a 13 by 9-inch-deep dish, breaking them in half, if necessary, to fit. Trickle some of the melted chocolate over the layer of lady fingers.

• Spread evenly half of the mascarpone mixture over the ladyfingers.

• Now, arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

• Optional: Spread some melted chocolate over the final mascarpone mix layer.

• Cover the Tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours or overnight. It really needs its time in the refrigerator. The next day it will taste even better.

• Before serving, sprinkle with chocolate shavings, cocoa powder or melted chocolate. The choice is yours. Wait until serving time before you add these.

Achraf Mechmech - Staff

Apple and Pear Crumble

Achraf Mechmech - Staff

Ingredients and Measurements:

• Apples

• Pears

• Juice of a lemon and orange

• Brown sugar

• Cinnamon

• Butter

• All purpose flour

• Vanilla ice cream

INSTRUCTIONS :

• Peel, core, and slice 4 apples and 4 pears.

• Soak the fruit slices into the juice of 1 lemon and 1 cup orange juice.

• Add 50g brown sugar to apples/pears and ½ teaspoon cinnamon (or more, if you like cinnamon).

• Mix 100g cold butter cubes with 250g all-purpose flour until it reaches crumbly consistency.

• Add to the flour ½ teaspoon cinnamon and the remaining 50g brown.

• Butter a deep baking tin. Add the apple & pear slices, 50 grams brown sugar, 1 cup orange or apple juice. Cover with the crumbly flour mix. Poke the top with a fork to allow steam out whilst baking

• Bake until top has a golden colour, approximately 30 to 40 minutes. Juice should ooze through the crumble and the apples and pears should be soft.

• Check the softness of the fruit by poking with a fork/knife. REMEMBER: to use mittens when touching the hot baking tin.

• Serve warm with vanilla ice cream.

Illustration: Vikaashinee Sukumaran