WRG Cooks Guidance Notes 2017

COOKS

Guidance Notes for Canal Camps

#wedigcakes

Version 2017.1

Introduction Introduction Welcome Welcometotothe theCooks CooksGuidance GuidanceNotes.

Notes.

The content within this guide is to Canal Camp.

Each TheThe content within thisthis guide is designed designed totoassist assist you inincatering catering for 18 volunteers on your Canal Canal Camp.

Camp. Each Each content within guide is designed assistyou youin cateringfor for18 18volunteers volunteers on on your Canal Camp cook takes aa different approach intended to help Canal Camp cook takes different approach totocooking cooking &&these these notes are only guide intended intended to to help help Canal Camp cook takes a different approachto cooking& thesenotes notesare are only only aaa guide you during the week.

Remember, ifif you are the week it’s youyou during thethe week.

Remember, you arearein in inany any doubt about anything or are struggling during the the week week it’s it’s during week.

Remember, if you anydoubt doubtabout aboutanything anythingor orare are struggling struggling during always best to ask for help. always best to ask for help. always best to ask for help.

Why Volunteer as Camp Why Volunteer CampCook?

Cook?

Why Volunteer asas Camp Cook?

As camp cook you can... camp cook can...

As As camp cook youyou can...   Meet new people from all Meet new people from overthe thecountry countryand andabroad. abroad.

Meet new people from allallover over the country and abroad. 

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

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

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Have a fun, enjoyable andfree freeholiday. holiday.

Have aa fun, enjoyable and Have fun, enjoyable and free holiday.

Become a vital member theWRG WRGLeadership LeadershipTeam.

Team.

Become aa vital member of Become vital member ofofthe the WRG Leadership Team.

Bathe in the satisfaction peopleenjoying enjoyingyour yourcooking. cooking.

Bathe in satisfaction of Bathe in the the satisfaction ofof18 1818people people enjoying your cooking.

a Canal Camp cook ideally need abletotogive giveup upaawhole wholeweek, week, preferably preferably have have some As aaAsCanal Canal Camp cook youyou ideally need totobe bebeable able some experience experience As Camp cook you ideally need to to give whole week, preferably experience of Canal Camps, and most of allbe bewilling willing tocook cook forup 18ahungry hungry volunteers.

Your have mainsome role is to cook of Canal Camps, and most of all to for 18 volunteers.

Your main role to of Canal most ofeach all be willing to as cook forout 18 the hungry volunteers. role is is food to cook cook dinnerCamps, for the and volunteers night as well carry shopping ensuringYour theremain is enough for dinner for the volunteers each night as well as carry out the shopping ensuring there is enough food dinner for the volunteers eachThe night as carry outyou, theand shopping ensuring thereandis cooking enough breakfast food for for breakfast, lunch and dinner. restas of well the role is up to can involve preparing breakfast, lunch and dinner.

The rest of is up to and involve preparing and cooking breakfast breakfast, lunch andwant, dinner. of the the role role up camp to you, you, and can can involveto preparing cooking and lunch if you or The you rest can arrange withisthe leader for others prepare and those meals. breakfast You can and lunch if you want, you can with leader for to those You andalso lunch youassistance, want, or or for youexample, can arrange arrange with the the camp camp leaderduring for others others to prepare prepare those meals. meals.

You can can askiffor with preparing vegetables the week, it’s not unusual for volunteers alsotoask ask for assistance, for example, with preparing vegetables during the week, it’s not unusual for volunteers also for assistance, for example, with preparing vegetables during the week, it’s not unusual for volunteers take a day or two off site to help the camp cook out. Cooks can also have the night off and organise a to a day or two off to help camp to take take or and two Chip off site site toinstead help the the camp cook cook out. out. Cooks Cooks can can also also have have the the night night off off and and organise organise aa BBQ aorday a Fish night of cooking.

BBQ or a Fish and Chip night instead of cooking.

BBQ or a Fish and Chip night instead of cooking.

“It’s all about getting the right “It’s all about about getting theasright right “It’s all getting the balance – I like cooking well as balance – I like cooking as well as as balance – I like cooking as well being on site so try and work being on site so try and work being onthis. siteIt’s so try and work around your holiday around this. holiday around this. It’s It’s your your holiday too, remember so make the too, make the too, remember sowhat make thewant canalremember experienceso you canal experience what you want canal experience what you want it to be” it to be” it to be” If you are unsure about what to expect and would like some more guidance come along to WRG’s Leaders Training Day,about wherewhat you can speak to leaders camp ahead.

IfIf you are to and would like some more guidance come you are unsure unsure about what to expect expect and wouldand likecooks someabout morethe guidance come along along to to WRG’s WRG’s Leaders Leaders Training Day, where you can speak to leaders and cooks about the camp ahead.

Training Day, where you can speak to leaders and cooks about the camp ahead.

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Before the camp camp Before the Before Beforeyou you do do anything…. anything….

Chat are cooking cooking on, on,about aboutthe thesite sitevisit visitand andwho whowill willring ringthethe Chattotothe theleader leaderand andassistant assistant for for the the camp camp you you are volunteers. cook you you may may want wantto toring ring or oremail emailthe thepeople peoplewith withspecial special volunteers.This Thisisisusually usuallythe theleaders leaders role role but but as as cook dietary their initial initial briefing briefingover overthe thephone. phone.AsAscook cookyou youshould should also dietaryrequirements, requirements,after afterthe theleaders leaders have have done done their also discuss to run run catering catering wise, wise,i.e. i.e.whether whetheryou youwill willdodobreakfast, breakfast, discusswith withthe theleader leaderhow howyou you would would like like things things to whether whetheryou youwant wanthelp helpetc. etc.

2-3 2-3months months before before

Site SiteVisit Visit sometimesa agood goodidea ideafor forthe the cook cook to to go along to the out It’sIt’ssometimes the site site visit. visit.You Youget gettotosee seethe thearea, area,site siteand andfind find out wherethe thelocal localsupermarket supermarketis. is. ItIt also also allows allows you to do where do the the all all important importantaccommodation accommodationchecks. checks.

weeksbefore before 22weeks DietaryRequirements Requirements Dietary

Makesure sureyou youfeel feelcomfortable comfortable with with everyone's everyone's dietary Find Make dietary requirements requirementsgiven givenon ontheir theirbooking bookinginformation. information.

Find outwhether whetherthey theyhave haveany anyallergies, allergies, intolerances intolerances or can out or particular particular dislikes. dislikes.Medical Medicalconditions conditionssuch suchasasdiabetes diabetes can alsoeffect effectdiet dietorormeal mealtimings timingsetc. etc. Remember Remember that that individual’s you also individual’s dietary dietaryneeds needscan canchange change– –don’t don’tassume assume you know! know!

Money Money

You need to decide with the leader who will manage the money on camp. This will then be transferred into You need to decide with the leader who will manage the money on camp. This will then be transferred into that person’s bank account a few days prior to the camp. If you aren’t getting the money you need to decide that person’s bank account a few days prior to the camp. If you aren’t getting the money you need to decide with the leader the best way of dealing with the money on camp. with the leader the best way of dealing with the money on camp.

Onthe theday day On

Arrival of Kit Arrival of Kit If you need help unloading and checking the kit just ask the leader, or any willing volunteers mulling about.

If Remember you need help andyourself checking the kittime justtoask the leader, or any willing volunteers mulling about. you unloading need to give enough unpack, shop and cook dinner.

Before unpacking and Remember tosure give the yourself enough time to unpack, shop and cook dinner. Before unpacking and starting to you cookneed make kitchen is clean as well. starting to cook make sure the kitchen is clean as well.

Safety Talk Safety There isTalk space in the safety talk for the cook. The Catering Toolbox Talk will help you through this. The talk

outlines specific guidelines as no The site clothing the kitchen, tidyhelp up midnight feaststhis. andThe to put There is space in kitchen the safety talk for such the cook.

CateringinToolbox Talktowill you through talk the butter and milk backguidelines in the fridge. is an to layto out your ground rulesand e.g.to put outlines specific kitchen suchThis as no siteopportunity clothing in for theyou kitchen, tidy up own midnight feasts what foodand is okay to help to. Use for thisyou opportunity double check withrules the e.g. the butter milk for backvolunteers in the fridge.

Thisthemselves is an opportunity to lay outtoyour own ground what food is okay for volunteers to help themselves to. Use this opportunity to double check with the

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Accommodation Accommodation Use thethe following questions to to askask thethe host society when discussing thethe possible Use the following questions to ask the host society when discussing the possible Use following questions host society when discussing possible accommodation and as aa checklist when on the site visit.

Remember its very accommodation andand as as checklist when onon thethe sitesite visit.

Remember its its very accommodation a checklist when visit.

Remember very handy to to take pictures of of thethe kitchen onon site visit especially the cook isn't handy to take pictures of the kitchen on aa site visit especially ifif the cook isn't handy take pictures kitchen a site visit especially if the cook isn't available. available. available.

The Basics The Basics The Basics    

Is there there Kitchen? not is there there an an area youyou could turn intointo kitchen?

Is aa Kitchen?

IfIf not is an area you could turn into aa kitchen?

Is there a Kitchen?

If not is there area could turn a kitchen?

Is there mains running water (hot and cold).

Check how hot water is Is there mains running water (hot andand cold).

Check how hothot water is produced. produced.

Is there mains running water (hot cold).

Check how water is produced.

   

How many sockets areare there in the the kitchen?

Is the the electricity on on meter?

How many sockets are there in kitchen?

Is electricity on aa meter?

How many sockets there in the kitchen?

Is the electricity a meter?

Is there there any space in the cupboards which you can use?

Is any space in the cupboards which you can use?

Is there any space in the cupboards which you can use?

   

Is enough space to store the catering kit (whether in kitchen or elsewhere)?

Is there there enough space to to store thethe catering kit kit (whether in the the kitchen or or elsewhere)?

Is there enough space store catering (whether in the kitchen elsewhere)?

Can you use any of the equipment already in the kitchen?

(Remember to try not to get equipment mixed up).

CanCan youyou useuse anyany of the equipment already in the kitchen?

(Remember to to trytry notnot to to getget equipment mixed up).up). of the equipment already in the kitchen?

(Remember equipment mixed

 

How clean is the the kitchen?

AreAre there anyany signs of infestation? infestation? (insect, rodent, bird; check under thethe cupboards).

How clean is kitchen?

Are there any signs of (insect, rodent, bird; check under the cupboards).

How clean is the kitchen? there signs of infestation? (insect, rodent, bird; check under cupboards).

The Oven The Oven The Oven    

Is there there an an oven or or do do youyou need to to arrange portable cooker?

Is an oven or do you need to arrange aa portable cooker?

Is there oven need arrange a portable cooker?

Does the oven work?

Does thethe oven work?

Does oven work?

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Do all rings on the hob work?

Do they all at same time?

DoDo all the the rings on on thethe hobhob work?

DoDo they all work work at the the same time? all the rings work? they all work at the same time?

How big is the oven?

(Remember ideally you will need an oven that can fit tins inside.

Your biggest grundy How bigbig is the oven?

(Remember ideally youyou willwill need an an oven thatthat cancan fit grundy grundy tinstins inside.

Your biggest grundy How is the oven?

(Remember ideally need oven fit grundy inside.

Your biggest grundy tin tin is 26cmx40cm.

26cmx40cm.

It is however possible to manage without this. tin is It is however possible to manage without this. is 26cmx40cm. It is however possible to manage without this.

The Griddle The Griddle The Griddle

Is there there somewhere to to putput thethe griddle?

(Remember thethe griddle cancan become very smoky andand greasy so so cancan mark Is somewhere to put the griddle?

(Remember the griddle can become very smoky and greasy so can mark Is there somewhere griddle?

(Remember griddle become very smoky greasy mark walls.

The griddle can also get very hot so shouldn't be put underneath overhead cupboards). walls.

TheThe griddle cancan alsoalso getget very hothot so so shouldn't be be putput underneath overhead cupboards). walls. griddle very shouldn't underneath overhead cupboards).   Is suitable ventilation (operable windows) or extraction in kitchen?

Is there there suitable ventilation (operable windows) or or extraction in the the kitchen?

Is there suitable ventilation (operable windows) extraction in the kitchen?  

The Fridge/Freezer The Fridge/Freezer The Fridge/Freezer    

Is there there fridge wewe cancan use?

Where willwill thethe kit kit fridge go?go?

Remember it needs needs plug socket.

Is aa fridge we can use?

Where will the kit fridge go?

Remember it aa plug socket.

Is there a fridge use?

Where fridge Remember it needs a plug socket.

Is there there a freezer?

Where will the kit freezer go?

Is a freezer?

Where will the kit freezer go?

Is there a freezer? Where will the kit freezer go?

Brew Up area and Toaster Area Brew UpUp area and Toaster Area Brew area and Toaster Area  

Where willwill these go?go?

Is there there possible area outside of the the kitchen?

Where will these go?

Is aa possible area outside of kitchen?

Where these Is there a possible area outside of the kitchen?

Contacts Procedures Contacts // Procedures Contacts / Procedures    

Who is the the caretaker?

Have youyou gotgot their contact number?

Who is caretaker?

Have you got their contact number?

Who is the caretaker?

Have their contact number?

Where are the smoke alarms and trip switches?

Can you reset them?

Are they lined to the fire service?

Where areare thethe smoke alarms andand triptrip switches?

CanCan youyou reset them?

AreAre they lined to to thethe firefire service?

Where smoke alarms switches? reset them? they lined service?

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What time can you get into the hall on the first day (this is as can plan your day around this)?

What time cancan youyou getget intointo thethe hallhall on on thethe firstfirst dayday (this is important important as you you cancan planplan your dayday around this)?

What time (this is important as you your around this)?

Will you be able to have at least one set of hall keys?

Will you be able to have at least one set of hall keys?

Will you be able to have at least one set of hall keys?

 

Who else will be using the hall?

Can you use the kitchen while they are there?

Who elseelse willwill be be using thethe hall?

CanCan youyou useuse thethe kitchen while they areare there?

Who using hall? kitchen while they there?

Logistics Logistics Logistics

Where areare thethe nearest shops andand supermarkets?

Does thethe local have anyany good contacts (e.g. farm shop).

WeWe Where are the nearest shops and supermarkets?

Does the local have any good contacts (e.g. farm shop).

We Where nearest shops supermarkets?

Does local have good contacts (e.g. farm shop). must maintain aa good standard of we purchase food. must maintain good standard of where where wewe purchase food. must maintain a good standard of where purchase food.   What do you do about bins and recycling?

Is (when) or do you need to take it Where is tip What do do youyou do do about binsbins andand recycling?

Is it itIscollected collected (when) or or do do youyou need to to take it away? away?

Where is the the tip tip What about recycling? it collected (when) need take it away?

Where is the andand recycling centre? and recycling centre? recycling centre?  

3 3 3

Finances Finances Canal Camp Camp Money Canal

Themoney moneyfor forthe the camp camp will will be oror thethe cook.

Make sure youyou The electronically from Head Office the leader cook.

Make sure The money for the camp will be paid paid electronically electronicallyfrom fromHead HeadOffice Officetoto tothe theleader leader or the cook.

Make sure you discusswith withthe theleader leader who who is is taking taking charge Office willwill need details of of discuss with the leader who charge of ofthe themoney moneyduring duringthe thecamp. camp.Head Head Office will need details of discuss charge of the money during the camp.

Head Office need details yourbank bankaccount account number number and and sort received from volunteers your bank account number and sort code. code. The Thepayment paymentwill willbebe bebased basedonon onmoney money received from volunteers your sort code.

The payment will based money received from volunteers (minusVAT) VAT)and and aa float float of of £250. £250. (minus (minus VAT) and a float of £250.

The budget for for food isis £6-7 £6-7 per person per day.

Any extra money paid by the volunteers goes towards thethe The The budget budget for food food is £6-7 per per person person per per day. day. Any Any extra extra money money paid paid by by the the volunteers volunteers goes goes towards towards the costofoffeeding feeding those those who who don’t don’t pay andand administration cost pay for for their their food food (e.g. (e.g.the theleader leaderand andcooks), cooks),logistics logistics administration cost of feeding those who don’t pay for their food (e.g. the leader and cooks), logistics and administration costs.

The float is provided to avoid any cash flow problems and to pay for fuel.

It is expected that the bulk of of costs.

The float provided to any flow and pay fuel. It that the costs.

Thewill floatbeis isreturned providedwith to avoid avoid any cash cash forms. flow problems problems andtoto toreturn pay for for It is is expected expected the bulk bulk the float the accounts Remember thefuel. accounts form andthat receipts to of the float float will will be be returned returned with the the accounts forms. forms. Remember Remember to to return return the the accounts accounts form form and receipts receipts to the Head Office.

Don’t forget with to collect accounts and record payments from volunteers who have not yet paidand their Canal to Head Office. Don’t forget to collect and record payments from volunteers who have not yet paid their Canal Head CampOffice. fee. Don’t forget to collect and record payments from volunteers who have not yet paid their Canal Camp fee. fee.

Camp

It always helps to fill out the accounts form on a daily basis or things get It always helps to fill out the accounts form on a daily basis or things get confusing! confusing!

It is the responsibility of the Canal Camp money holder to complete the accounts and to send the accounts It is of the Camp holder complete Itform is the theinresponsibility responsibility ofwith the Canal Canal Campatmoney money holder tocamp. complete the the accounts accounts and and to to send send the the accounts accounts to Head Office the receipts the end of theto form in to Head Office with the receipts at the end of the camp. form in to Head Office with the receipts at the end of the camp.

Claiming Expenses Claiming Leadership TeamsExpenses may claim travel expenses, including mileage from home to the camp or for the site visit. All

expenses must be may submitted an expenses with receipts attached.

Fullto Leadership Teams claim travel expenses, including mileage home the or for site Leadership Teams may claim on travel expenses,form, including mileage from from home toguidelines the camp campon orclaiming for the the expenses site visit. visit. All All can be found expenses must at be submitted submitted on on an an expenses expenses form, form, with with receipts receipts attached. attached. Full Full guidelines guidelines on on claiming claiming expenses expenses expenses must be can can be be found found at at

https://www.waterways.org.uk/wrg/volunteer/leading/claiming_expenses https://www.waterways.org.uk/wrg/volunteer/leading/claiming_expenses

We advise all volunteers to inform their insurers if they use their car to commute from home to a place of volunteering.

We We advise advise all all volunteers volunteers to to inform inform their their insurers insurers ifif they they use use their their car car to to commute commute from from home home to to aa place place of of volunteering. volunteering.

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Budgeting Budgeting It’s important important to to budget budget throughout throughoutthe thecamp campand andtotobe beaware awareofofwhat what you you are spending. spending. Here Here are are some someof ofour ourtop toptips tipsfor forbudgeting budgetingononyour yourcamp. camp.

Remember Remember everyone is different different and and there thereare areaanumber numberofofdifferent differentways waystotogogoabout aboutthis: this: amount of of  Work out out what what your your budget budgetis. is.This Thisisis£6-7 £6-7per perperson personper perday. day.It Itis isnot notthe the amount money which you you receive receive from fromHead HeadOffice.

Office.

This is that in in some exceptional  This is aa budget budget so so the the maximum maximumyou youshould shouldspend. spend.While WhileWRG WRGrecognises recognises that some exceptional circumstances you aim toto come in in under thisthis circumstances you will will have have to tospend spendmore morethan thanthis, this,for formost mostcamps campsyou youshould should aim come under figure. This figure.

This is is entirely entirely possible. possible.

Keep track keeping thethe  Keep track of of how how much muchyou youhave havespent spentasasyou yougogoalong, along,even evenif ifyou youaren't aren'tformally formally keeping accounts. You you areare getting close to to accounts.

You may may need need to to reconsider reconsideryour yourplans plansfor forthe theend endofofthe theweek weekif ifyou youfind find you getting close the budget. the budget.

It is you willwill spend  It is helpful helpful to to have have an an idea ideaof ofhow howyour yourbudget budgetdivides dividesinto intoa adaily dailyspend. spend.Remember, Remember, you spend more at the beginning of the week because you need to buy things which will last the week. Some evening more at the beginning of the week because you need to buy things which will last the week. Some evening meals will also cost more than others - e.g. chicken is more expensive than mince. meals will also cost more than others - e.g. chicken is more expensive than mince.  

Over the week, plan meals involving both cheaper and more expensive meats (and other ingredients).

Over the week, plan meals involving both cheaper and more expensive meats (and other ingredients).

 

A rough breakdown of the daily budget is 25% breakfast, 25% lunch, 50% dinner in money terms A rough breakdown of the daily budget is 25% breakfast, 25% lunch, 50% dinner in money terms

 Think about how much you spend on a weekly basis at home. How does this compare to the weekly budget Think how much a weekly at home. does to this compare the weekly perabout person?

This willyou givespend some on indication of basis how much you How may need adjust your to usual budget per habits, person? of how much youformay need to adjustyou yourprobably usual also purchasing in This termswill of give howsome many indication branded products you buy example (though purchasing in terms of home how many eat a ratherhabits, different menu at to onbranded a camp) products you buy for example (though you probably also eat a rather different menu at home to on a camp)  Look carefully at special offers and large packs, as they may not always work out cheaper and remember, Look carefully special offers andmay large as than they own may brand, not always workit out cheaper and brandedatproducts on offer be packs, cheaper although is unlikely you will be remember, branded products on offer maycampers be cheaper ownthem brand, although it is unlikely you will be able to buy lots of branded products - and don'tthan expect able to buy lots of branded products - and campers don't expect them  

You could do some practice shops online in advance of the camp to get an idea of how much things cost.

You could do some practice shops online in advance of the camp to get an idea of how much things cost.

 Remember the food box: don't buy things it already contains. Could you plan your menu to use up some Remember the food box: don't buy things it already contains. Could you plan your menu to use up of the contents? some of the contents?

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Cooking time!

Cooking time!

The FirstDay… Day… The First

The first day can get really hectic Think about what time you need to get to the accommodation to fit it all in.

The The first first day day can can get get really really hectic hectic Think Think about about what what time time you you need need to to get get to to the the accommodation accommodation to to fit fit itit all all in. in.

Check that you know what time the kit is due to arrive.

Check Check that that you you know know what what time time the the kit kit isis due due to to arrive. arrive.

Arrive slightly early if that helps to give yourself plenty of time.

Arrive Arrive slightly slightly early early ifif that that helps helps to to give give yourself yourself plenty plenty of of time. time.

What you need to plan for…

What What you you need need to to plan plan for… for… 

Shopping. Remember to find out from the previous cook what is going to be leftover



before you go and buyto the essentials such as previous tomato ketchup etc. isis going Shopping.

Shopping.

Remember Remember to find find out out from from the the previous cook cook what what going to to be be leftover leftover before before you you go go and and buy buy the the essentials essentials such such as as tomato tomato ketchup ketchup etc. etc.  Unpacking and checking the kit.





Unpacking Unpacking and checking checking the the kit. kit.

Cleaningand the kitchen.





Preparing cooking dinner - plan this around the leaders plans for the timing of the safety talk and Cleaning Cleaning the theand kitchen. kitchen.



trip to site.

Preparing Preparing and and cooking cooking dinner dinner -- plan plan this this around around the the leaders leaders plans plans for for the the timing timing of of the the safety safety talk talk and and trip trip to to site. site.

Dinner on the First Night

It’s best to do something simple and fairly light for the first night, such as quiche, jacket potatoes and salad. This

requires little preparation and limitedNight kit, so is easy to fit around the kit turning up and all the other things that Dinner on the First

need doing on the first day.

It’s It’s best best to to do do something something simple simple and and fairly fairly light light for for the the first first night, night, such such as as quiche, quiche, jacket jacket potatoes potatoes and and salad. salad. This This requires requires little little preparation preparation and and limited limited kit, kit, so so isis easy easy to to fit fit around around the the kit kit turning turning up up and and all all the the other other things things that that cooking a large need needNOTE: doing doing on on the the first first day. day.volume of jacket potatoes will take much longer than you expect! Frozen wedges are a good substitute.

NOTE: NOTE: cooking cooking aa large large volume volume of of jacket jacket potatoes potatoes will will take take much much longer longer than than you you expect! expect! Frozen Frozen wedges wedges are are You need to discuss the timing of the meal with the leader. Agree whether it will be before or after the safety aa good good substitute. substitute. talk or any site visit. It’s best to let people know when the meal is likely to be (perhaps even in the pre-camp phone call, so they can plan their eating during the day). It’s

nice try to the havetiming some of nibbles as well as tea You Youalso need need to toto discuss discuss the timing of the the meal meal with with the theand leader. leader. Agree Agree whether whether itit will will be be before before or or after after the the safety safety coffee as It’s people talk talk or or any anyavailable site site visit. visit.

It’s best bestare to toarriving: let let people people know know when when the the meal meal isis likely likely to to be be (perhaps (perhaps even even in in the the pre-camp pre-camp phone phone call, call, so so they they can can plan plan their their eating eating during during the the day). day). It’s It’s also alsoItnice nice to try tryidea to to have have some some nibbles nibbles as well wellportions as as tea tea and and is a to good to allow a couple ofas extra on the coffee coffee available available as people people are are arriving: arriving: first night, inas case the people delivering the vans need to be fed unexpectedly for example.

ItIt isis aa good good idea idea to to allow allow aa couple couple of of extra extra portions portions on on the the Helpful Hint: first first night, night, in in case case the the people people delivering delivering the the vans vans need need to to be be Homemade cake you’ve brought fed fed unexpectedly unexpectedly for for example. example.

with you, or just some biscuits and

some fruit goes down really well.

Helpful Helpful Hint: Hint:

Homemade Homemade cake cake you’ve you’ve brought brought with with you, you, or or just just some some biscuits biscuits and and some some fruit fruit goes goes down down really really well. well.

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Breakfast Breakfast Breakfast can can be cooked cooked by by nominated person(s), ititdoesn’t doesn’t always have to to be bethe thecook. cook.You Youare are Breakfast be cooked a nominatedperson(s), person(s),it doesn’t always always have Breakfast can be by aa nominated have to be the cook.

You are however as cook responsible makingsure surethere thereis foodto to cook. cook. We however as responsible for making like to give canal campers aa good however as cook cook responsible forfor making sure there isisfood food to cook.

We like like to to give givecanal canalcampers campersa good good breakfast every morning it doesn’talways alwayshave haveto have all all the the trimmings, trimmings, as ofof breakfast every morning but it as long it’s hot and full breakfast every morning butbut it doesn’t doesn’t always have totohave have all the trimmings, aslong longasas asit’s it’shot hotand andfull full of protein.

If you have vegetarians yourcamp campremember remember to to ask ask them protein.

If you you have vegetarians onon your camp remember to ask them what what they’d they’dlike likebefore beforebuying buying protein.

If have vegetarians on your what they’d like before buying vegetarian substitutes. also a good ideato providecereals cereals and and toast toast for vegetarian substitutes.

It’s also aa good idea for breakfast for people who might vegetarian substitutes.

It’sIt’s also good idea totoprovide provide cereals and toast for breakfast breakfastfor forpeople peoplewho whomight might these options. could also provideporridge, porridge,but butask ask who who would would like wantwant these options.

YouYou could also provide like itit it before beforepreparing preparingit.it. it. want these options.

You could also provide porridge, but ask who would like before preparing Sometimes good to try somethingdifferent differentbut butalways always ask ask ifif the the campers Sometimes it’s it’s good to try try something campers are arehappy happywith withthis. this.If If Ifmaking making Sometimes it’s good to something different but always ask if the campers are happy with this. making pancakes or drop scones it’s always best to make the batter the night before. pancakes or or drop drop scones scones it’s it’s always always best best to to make make the the batter batter the the night night before. before. pancakes

Our guide to the perfect breakfast Our guide to the perfect Get up and get yourself ready, sometimes it’sbreakfast a good idea to put the griddle and oven on to heat up whilst

Get you up and and get yourself ready,forget sometimes it’s good idea idea topeople put the the griddle andtooven oven on to heat heat up up whilst whilst Get up yourself ready, sometimes good put and to sortget yourself out. Don’t to turn it’s theaaburco on soto cangriddle wake up a hoton drink. you you sort sort yourself yourself out. out. Don’t Don’t forget forget to to turn turn the the burco burco on on so so people people can can wake wake up up to to aa hot hot drink. drink.

7:00am

7:00am Put oven on at Gas 6/200◦ C

Put at 6/200◦ Put oven oven ongriddle at Gas Gasonto 6/200◦ Cheat up Switchon 4 toC Switch griddle onto 4tray to heat heat up oven.

Switch to up Putgriddle sausagesonto on a4 into the Put sausages sausages on on aa tray tray into into the the oven. oven.

Put

7:15am

7:15am Cook bacon on griddle until cooked Transfer tray, cover foil and place to keep warm at Cook bacon on until cooked Cook bacon to onagriddle griddle untilwith cooked bottom oven.cover Slice/quarter saucepan Transfer to of tray, cover with foil foilmushrooms, and place place to toplace keepinwarm warm at Transfer to aa tray, with and keep at with a splash of oil. bottom of oven.

Slice/quarter mushrooms, place in saucepan bottom of oven. Slice/quarter mushrooms, place in saucepan

with aa splash with7:30am splash of of oil. oil.

Quantities (camp of 18) 24 Sausages Quantities (camp of 18) 3x400g Beans/Tinned Tomatoes 24 24 Sausages Sausages 24 Rashers of Bacon 3x400g Beans/Tinned Beans/Tinned Tomatoes Tomatoes 3x400g

Put beans into saucepan 7:30am

18 Eggs

Put hash browns and veggie sausages in oven

Put Put beans beans into into saucepan saucepan

24 24 Rashers Rashers of of Bacon Bacon 400g Mushrooms 18 Eggs Eggs 18

Put browns 7:45am Put hash hash browns and and veggie veggie sausages sausages in in oven oven

Vegetarians (per person)

400g Mushrooms 400g Mushrooms 2 x hash browns Vegetarians (per person) person) Vegetarians (per 2 x vegetarian Sausages

Turn on heat under beans and mushrooms

7:45am

Scrape griddle then fry eggs

Turn Turn on on heat heat under under beans beans and and mushrooms mushrooms

8.00 (Orthen time decided on with leader) Serve Scrape fry Scrape griddle griddle then fry eggs eggs

8.00 (Or time decided on with leader) Serve

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2 2x x hash hash browns browns 2x x vegetarian vegetarian Sausages Sausages 2

Lunch Lunch

There of sorting sorting lunch lunch (both (bothare areperfectly perfectlygood good There are are two two ways ways of ways and depend on personal preference and the location of the ways and depend on personal preference and the location of the site siterelative relative to to accommodation). accommodation).    

Make Makeit itafter afterbreakfast breakfastand andtake takeititdown down to to site site Ask volunteers to make their own.

Set up on aa table table before beforeand andafter afterbreakfast breakfastfor forvolunteers volunteers Ask volunteers to make their own. Set up fillings fillings etc etc on totomake their own.

(Its always good practice to make a few extras in case volunteers are hungry). make their own. (Its always good practice to make a few extras in case volunteers are hungry).

There are their own ownlunch: lunch: There arehowever howeverpros prosand andcons consofofhaving having volunteers volunteers make their

Pros Pros    

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Cons Cons

Thereis isless lesswaste, waste,volunteers volunteers will will make make the There amountthat thatthey theywant wantto toeat. eat. amount quickerfor foryou, you,asasyou youdon’t don’t spend spend time time It’sIt’squicker makinglunch lunchand and can can go go get get on on with with the the making shoppingand andpreparing preparingthat thatevenings evenings dinner. dinner. shopping peopleare areon onmultiple multiple sites sites everyone everyone can can If Ifpeople eat at the time they want. eat at the time they want.

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Volunteers Volunteers might might forget forget their theirlunch lunchand and therefore thereforego gowithout. without.

It’s a a It’s difficult difficultto tojudge judgequantities, quantities,people peopleuse use lot lot more more this this way waytoo toososoit itcan canbebemore more expensive. expensive.

It’s It’s trickier trickier toto use use upup the the breakfast breakfast leftovers. leftovers.

Make sure sandwiches are bagged up and labelled so sandwiches don’t get mixed up. Its good practice to leave Make sure sandwiches are bagged up and labelled so sandwiches don’t get mixed up. Its good practice to leave the cool box next to the sandwich making area so people can put them in and won’t forget them. They’ll also the cool box next to the sandwich making area so people can put them in and won’t forget them. They’ll also arrive much fresher. It’s important throughout the week to take note of what’s left over and adjust the next arrive much fresher. It’s important throughout the week to take note of what’s left over and adjust the next day accordingly. It’s also a good idea to check who does & doesn't want spread. People can get bored of day accordingly.

It’s also athe good idea check does doesn't want spread. canoatcakes, get boredrice of sandwiches throughout week soto it may bewho an idea to &add alternatives such as;People couscous, sandwiches throughout the week so it may be an idea to add alternatives such as; couscous, oatcakes, cakes or salad. In addition to sandwiches—some suggestions: crisps, fruit, cake, chocolate biscuits,rice cakes or salad. In addition to sandwiches—some suggestions: crisps, fruit, cake, chocolate biscuits, pickle (and a knife – or look for squeeze bottle), little boxes of raisins, soup, melon, ice pops & donuts. pickle (and a knife – or look for squeeze bottle), little boxes of raisins, soup, melon, ice pops & donuts.

Shopping List (18 volunteers) Shopping List (18 volunteers) 45 rolls or 4 loaves of bread (brown and white) 45 rollsfor or2.5 4 loaves of bread (brown and white) (allow rolls per person) 400g (allowcheese for 2.5 rolls per person) Packet of ham/chicken 400g cheese 2Packet x can of ham/chicken tuna 62 xx eggs can of tuna Houmous 6 x eggs Biscuits / cakes Houmous Salad (lettuce / cucumber ) Biscuits / cakes Fruit oranges Saladbananas/apples/ (lettuce / cucumber ) Crisps Fruit bananas/apples/ oranges Crisps

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Dinner Dinner Dinner Dinner consists consists of of two two courses, courses, aa main main and and Dinnerhearty consists of simple. two courses, a main and pudding; and Generally, pudding; hearty and simple. Generally, don’t don’t try try pudding; hearty and simple.

Generally, don’t try anything too unusual unless you know the anything too unusual unless you know the anything too unusual unless you know the campers well – are usually quite campers wellwell – they they areare usually quite campers – they usually quite conservative! conservative! conservative!

Good Practice Good Practice Good Practice

You give the options in morning and give volunteers aa choice between the meat and veggie options.

You can can in the the morning andand givegive volunteers choice between thethe meat Yougive can the give options the options in the morning volunteers a choice between meatand andveggie veggieoptions. options.

Try and avoid making more than two options – so if for example someone doesn’t eat lamb, ask them Try and making more thanthan twotwo options – so– ifsofor example someone doesn’t eateatlamb, Try avoid and avoid making more options if for example someone doesn’t lamb,ask askthem them whether they would have the option (they’ll usually say yes). whether they they would havehave the veggie veggie option (they’ll usually saysay yes). whether would the veggie option (they’ll usually yes).

Use the Whole Cooker UseUse thethe Whole Cooker Whole Cooker

Plan you and oven in what to cook.

Generally, aim for Plan how how you will will use the hob and and ovenoven in deciding deciding what to to cook.

Generally, aim forforone one course ononthe the hob Plan how you use will the use hob the hob in deciding what cook.

Generally, aim onecourse courseon thehob hob and the (e.g. lasagne and jelly, stew and crumble).

Make sure tins fit in the and one one in thein oven oven (e.g.(e.g. lasagne and and jelly,jelly, stew andand crumble).

Make sure tins fit fit in in the oven before you fillfill and in one the oven lasagne stew crumble).

Make sure tins theoven ovenbefore beforeyou youfill them with food. themthem with with food.food.

Vegetarians Vegetarians Vegetarians

It’s always always best best to have have chat withwith vegetarians at the the start of the the week about their preferences Try not toto It’s always to have a chat vegetarians at the start of the week about their preferencesTry Trynot notto It’s best to aa chat with vegetarians at start of week about their preferences make cheese the of meal.

Make use of and beans.

It’s also best to cheese the centre of every meal.

Make of pulses beans. also best checkwhether whetherthey they makemake cheese the centre centre of every every meal.

Make useuse of pulses pulses andand beans.

It’sIt’s also best totocheck check whether they eat before you cook it, vegetarians don’t like it. eat Quorn before it, some vegetarians don’t eat Quorn Quorn before you you cookcook it, some some vegetarians don’t likelike it. it.

Puddings Puddings Puddings

These can and served with ice or Ready-made flan cases filled cansimple be simple served ice cream or custard.

Ready-made cases filledwith withfruit fruitand andreadyreadyTheseThese can be be simple and and served withwith ice cream cream or custard. custard.

Ready-made flanflan cases filled with fruit and readystrudels are easy options.

If you making a pudding needs make surethe thesetting settingagent agentis mademade strudels are easy easy options.

If you you are are making pudding thatthat needs to to setset make sure the setting agent isis made strudels are options.

If are making aa pudding that needs to set make sure veggie friendly veggie friendly veggie friendly

Midnight Feasts Midnight Feasts Midnight Feasts

do happen, frenzies known throughout WRG. Obviously thisisn’t isn’t aproblem problemif ifyou you TheseThese do happen, happen, and and toasttoast frenzies are are wellwell known throughout WRG. Obviously this These do and toast frenzies are well known throughout WRG. Obviously this isn’t aa problem if you have enough bread in come but come morning campers won’t be happy if there isn’t any breadtotoaccompany accompany have enough bread in but morning campers won’t be happy if there isn’t any bread have enough bread in but come morning campers won’t be happy if there isn’t any bread to accompany their breakfast.

Always hide some bread and milk in the evening just in case. their their breakfast. breakfast. Always Always hide hide some some bread bread and and milk milk in in the the evening evening just just in in case. case.

Fussy Campers (Not Allergies!)

Fussy Campers Fussy Campers (Not (Not Allergies!)

Allergies!)

For volunteers who are fussy with their food we have a saying:

‘cut it small chopit itbig!’ big!’(e.g. (e.g.

For volunteers volunteers who who are are fussy fussy with with their their food food we we have have aa saying: saying: ‘cut ‘cut it small small oror chop For it or chop it big!’ (e.g.

Mushrooms, onions etc they can then pick them out or the won’t notice them).

Mushrooms, onions etc they can then pick them out or the won’t notice them).

Mushrooms, onions etc they can then pick them out or the won’t notice them).

Nights Out Nights Out Nights Out Discuss the timing of dinner with the leader – it might be affected by things happening on site (e.g. a

Discuss the of dinner with the – it affected by happening on site (e.g. a Discuss the timing timing withneed the leader leader it might mightinbe be affected by things things (e.g. concrete pour;ofordinner you might to feed– people shifts (although try tohappening avoid this).onIt site might alsoa need to concrete pour; or you might need to feed people in shifts (although try to avoid this).

It might also need to concrete pour; or you might need to feed people in shifts (although try to avoid this).

It might also fit in with evening activities (e.g. cinema). For a boat trip, a picnic tea or fish and chips work well. need to fit in with evening activities (e.g. cinema).

For a boat trip, a picnic tea or fish and chips work well. fit in with evening activities (e.g. cinema). For a boat trip, a picnic tea or fish and chips work well.

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Allergies 2-3 Head Office.

This will include how 2-3 weeks prior totothe the camp you will get sent the catering sheet from from Head Head Office.

Office. This This will willinclude includehow how 2-3weeks weeksprior priorto thecamp campyou youwill willget get sent sent the the catering catering sheet many people you are catering for each day but most importantly it will include what dietary requirements many include what what dietary dietaryrequirements requirements manypeople peopleyou youare arecatering cateringfor foreach eachday day but but most most importantly importantly it will include your knowledge of how to cater for that your volunteers have.

Cooks must then ensure that they have specific specific knowledge knowledge of of how howto tocater caterfor forthat that yourvolunteers volunteershave. have.Cooks Cooksmust mustthen thenensure ensure that that they they have requirement or make further enquiries into the intolerance. requirementorormake makefurther furtherenquiries enquiriesinto into the the intolerance. intolerance. requirement The cook should make sure that separate preparation and serving utensils are are used used when when preparing preparingfood foodfor for Thecook cookshould shouldmake makesure surethat thatseparate separate preparation preparation and and serving The are used when preparing food for that specific dietary need and are cleaned before use at all times. times. Sometimes Sometimes itit it isis is useful useful to tokeep keeputensils utensils thatspecific specificdietary dietaryneed needand andare arecleaned cleaned before before use use at at all that Sometimes useful to keep utensils used for that specific requirement separate throughout the week. week. It is however however the the responsibility responsibilityofof ofthe the usedfor forthat thatspecific specificrequirement requirementseparate separate throughout throughout the used however the responsibility the individual with the allergy food intolerant to ensure that they avoid avoid foods on aaa daily daily basis basisthat thatcause causethem them individualwith withthe theallergy allergy// /food foodintolerant intolerant to to ensure ensure that that they individual foods on on daily basis that cause them particularissues. issues. particular issues. particular

NewAllergen Allergen Legislation Legislation New December2014 2014new newallergen allergenlaws lawshave have come come into into force As from now all food service AsAsof ofofDecember December 2014 new allergen laws have come into force stating stating that that from from now now all all food foodservice service organisations serving unpackaged food or food that is packaged on site for immediate consumption, organisations serving unpackaged food or food that is packaged on site for immediate consumption, have organisations serving unpackaged food or food that is packaged on site for immediate consumption,have havetoto to supply details of the menu items that contain the EU Top 14 allergens within the dishes they serve. supply details of the menu items that contain the EU Top 14 allergens within the dishes they serve.

As supply details of the menu items that contain the EU Top 14 allergens within the dishes they serve.As As long ascooks cooks areaware aware ofwhat what ingredients are are in the the food (and (and have this information available to long long as as cooks are are aware of of what ingredients ingredients are in in the food food (and have have this this information information available available to to volunteers)that thatthey theyare areserving servingthen thenwe weare are adhering adhering to to this this law. law. volunteers) volunteers) that they are serving then we are adhering to this law.

EUTop Top14 14Allergens Allergens EU    

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Cerealcontaining containing gluten gluten Cereal Cereal containing gluten Crustaceans Crustaceans Crustaceans Eggs Eggs Eggs Fish Fish Fish Peanuts Peanuts Peanuts Soya beans Soya Soya beans beans Milk Milk Milk

             

Nuts Nuts Nuts Celery Celery Celery Mustard Mustard Mustard Sesame Sesame Sesame Sulphur Dioxide Sulphur Sulphur Dioxide Dioxide Lupin Lupin Lupin Molluscs Molluscs Molluscs

Hidden Allergens: Hidden Allergens:

Make sure you know what’s in the ingredients you use as can be many hidden allergens found in foods, for Make sure you what’s the you use as can be many hidden allergens found in foods, for Make sure dried you know know what’s in insulphur the ingredients ingredients example fruit contains dioxide. you use as can be many hidden allergens found in foods, for example dried dried fruit fruit contains contains sulphur sulphur dioxide. dioxide. example For a helpful infographic visit: www.food.gov.uk/business-industry/allergy-guide/allergen-resources#toc-7.

For aa helpful helpful infographic infographic visit: visit: www.food.gov.uk/business-industry/allergy-guide/allergen-resources#toc-7. www.food.gov.uk/business-industry/allergy-guide/allergen-resources#toc-7.

For

10 10 10

The The Kit Kit ReplacementKit Kit Replacement

buy replacements thingsbroken brokenduring duringthe theweek, week,ifififit’s it’ssomething something easily easily replaceable. replaceable. There You can buy replacements for There are YouYou cancan buy replacements forforthings things broken during the week, it’s something easily replaceable.

There are are spares in stock that sentout outto thecamp camp(or (orto thenext nextcamp), camp),arrange arrange this this through also spares in that can be sent Office. alsoalso spares in stock stock that cancan bebe sent out totothe the camp (or totothe the next camp), arrange this through Head Head Office.

Office.

If you replacements, describeit thekit listso futurecamps campscan canidentify identify it. it.

If you you buybuy anyany replacements, describe it iton ononthe the kitkitlist list sosofuture future camps can identify it.

If buy any replacements, describe NO WOODEN IMPLEMENTSare areto usedor addedto thekit. kit.They They can can harbour harbour bacteria bacteria and NO WOODEN IMPLEMENTS are totobe bebeused used ororadded added totothe the kit.

They can harbour bacteria and transfer transfer NO WOODEN IMPLEMENTS and transfer allergens, even if well washed.

Melaminespoons spoonsand androlling rollingpins pinshave havebeen beenadded added to to the the kit, kit, and and there there are allergens, even if well washed.

Melamine allergens, even if well washed. Melamine spoons and rolling pins have been added to the kit, and there are are spares available if necessary. spares available necessary. spares available ifif necessary.

TheKit KitBoxes Boxes The The kit list is arranged by box and must be re packed as well as possible at the end of the camp. Try and

The kit kit list list is is arranged arranged by by box box and and must must be be re re packed packed as as well well as as possible possible at at the end end of of the the camp. camp. Try Try and and The remember what came from where (or take photographs) as it will help youthe at the end. remember what came from where (or take photographs) as it will help you at the end. remember what came from where (or take photographs) as it will help you at the end.

To clean the griddle, scrape down the griddle and lightly grease the surface. Cover with clingfilm or a bin To clean clean the the griddle, griddle, scrape scrape down down the the griddle griddle and and lightly lightly grease grease the the surface. surface. Cover Cover with with clingfilm clingfilm or or aa bin bin To liner. Remember to empty the drop tray. liner. liner. Remember Remember to to empty empty the the drop drop tray. tray.

WatchOut Out Watch The kit tins are not non stick, so need to be lined with tinfoil or greaseproof paper for puddings or cakes.

The The kit kit tins tins are are not not non non stick, stick, so so need need to to be be lined lined with with tinfoil tinfoil or or greaseproof greaseproof paper paper for for puddings puddings or or cakes. cakes.

The Tea Towels The Tea Towels Ask the local canal society if they are able to wash the tea towels on a hot wash (above 40 degrees). If they

Ask the ifif they able to tea hot wash (above 40 degrees).

Askhave the alocal local canal society they are ableperson to wash wash the tea towels towels on on hot boil washthem (above 40the degrees).

If they they cakecanal fairy,society they would beare a good to the try. Alternatively, youaa can up in largest If have cake fairy, fairy, they would be be There goodare person to sets try. of Alternatively, you can boil them up in inseason, the largest largest saucepan or usethey a laundrette. enough tea towels inyou thecan kit boil for the whole so have aa cake would aa good person to try.

Alternatively, them up the saucepan or use aa laundrette.

There are enough of tea towels the kit for whole season, so someone them home at the of thesets week andin then need to saucepan or can use take laundrette.

There areend enough sets of to teawash towels indry thethe kittowels; for the thethey whole season, so make someone canback takeinto them home ateasy the to endkeep of the the week totea wash anduntil dry its thesodden towels;and they then need to to make make their way thehome kit. Itsat on week using ato towel dirty, remember to someone can take them the end of wash and dry the towels; they then need their way the kit. using aa tea until sodden and remember change them into when necessary and to drykeep themon thoroughly by hanging somewhere use. Useto their way back back into the kit. Its Its easy easy to keep onout using tea towel towel until its itsthem sodden and dirty, dirty,after remember tothe change them when necessary and mats dry them them out thoroughly by hanging hanging them them somewhere somewhere after after use. use. Use Use the the thickthem oven when clothsnecessary as heat proof to putout things on. change and dry thoroughly by thick thick oven oven cloths cloths as as heat heat proof proof mats mats to to put put things things on. on.

Brew Kits and Burcos Brew Kits and Burcos One of the kitchen posters has a list of contents of the brew kit.

One of the kitchentry posters has aasome list of ofsquash contents of the the to brew kit. on site the next day – remember to leave In of hotthe weather, and freeze overnight go out One kitchen posters has list contents of brew kit. room for expansion! you canovernight put ice cubes squash. are large water In hot hot weather, try and and Alternatively, freeze some some squash squash overnight to go gointo outmade-up on site site the the nextBurcos day – – remember remember to leave leave In weather, try freeze to out on next day to boilers, either electric (for the accommodation) or gas (for site) powered.

Put water in the burco before room for expansion!

Alternatively, you can put ice cubes into made-up squash.

Burcos are large water room for expansion! Alternatively, you can put ice cubes into made-up squash. Burcos are large water you switch on. They to heat up – best to(for allow about half an hour.

The electric burcos come to boilers, either it electric (fortake the time accommodation) or gas gas (for site) powered.

Put water water in the the burco burco before boilers, either electric (for the accommodation) or site) powered.

Put in before the boil and then remain at atime simmer.

Theupburcos are descaled oncehalf a year, and should not need to become done to you switch it on.

They take to heat – best to allow about an hour.

The electric burcos you switch it on. They take time to heat up – best to allow about half an hour. The electric burcos come to thethen season.

Request a spare burco throughare Head Officeonce rather year, than repairing one, theduring boil and and remain at aa simmer. simmer.

The burcos burcos descaled and should should notincluding need to toreplacing be done done the boil then remain at The are descaled once aa year, and not need be gas hoses as repairs mustaa only donethrough by a competent person. during the season. season.

Request sparebeburco burco through Head Office Office rather than than repairing repairing one, one, including including replacing replacing during the Request spare Head rather gas hoses hoses as as repairs repairs must must only only be be done done by by aa competent competent person. person. gas

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The Rota Rota The Some use aa rota rota system systemfor forwashing washingupupand andtidying tidying the hall.

What work Some camps camps use the hall.

What willwill work as aas a rota will depend on the volunteers.

One option is to have a table with gaps for campers rota will depend on the volunteers. One option is to have a table with gaps for campers to names which whichyou youcan cancirculate circulateatatthe thesafety safetytalk; talk; another is to allocate to add add their their names another is to allocate at at random in advance; alternatively, it can be informal with no written rota but an eye kept random in advance; alternatively, it can be informal with no written rota but an eye kept on who does what.

Any rota needs to be flexible to allow for the fact that someone on who does what. Any rota needs to be flexible to allow for the fact that someone might on site site atataacrucial crucialpoint. point. might be be needed needed on

Washing Up Washing Up

It’s washing up rota some volunteers Volunteers need some It’s good good to getget outout of of it. it.

Volunteers maymay need some It’s good to have have aaa washing washing up uprota rotaasas assome somevolunteers volunteerstrytry trytoto to get out of it.

Volunteers may need some reminders using hot water, washing up liquid, washing both sides of the plate and changing the water. reminders about using hot water, washing up liquid, washing both sides of the plate and changing water. reminders about using hot water, washing up liquid, washing both sides of the plate and changing the the water.

They may need reminding to change wet tea towels and to hang up wet ones to dry.

They may also need reminding to change wet tea towels and to hang up wet ones to dry.

They may also need reminding to change wet tea towels and to hang up wet ones to dry.

Keeping Accommodation Keeping AccommodationClean Cleanand andTidy Tidy

It is not not the cook’s responsibility to do the cleaning, though they might oversee thatthat it is done (discuss withwith It It is is not the the cook’s cook’s responsibility responsibility to to do do the the cleaning, cleaning, though though they they might might oversee oversee that it it is is done done (discuss (discuss with the leader leader who who will whether thethe toilets need cleaning for for the will do do this). this).You Youcould couldhave havea aarota rotafor forchecking checking whether toilets need cleaning the leader who will do this).

You could have rota for checking whether the toilets need cleaning for example. example. example.

Campers in Campers in the the Kitchen Kitchen Campers should only be in the kitchen on invitation of the cook. Consider the size (and layout) of the

Campers should only be the on invitation of cook. Consider the (and layout) of the Campers onlywhat’s be in in practical the kitchen kitchen onexample, invitation of the the Consider the size size (andbrew layout) kitchen toshould work out – for when is itcook. convenient to wash up the kit? of the kitchen to to work work out out what’s what’s practical practical – – for for example, example, when when is is it it convenient convenient to to wash wash up up the the brew brew kit? kit? kitchen

Campers in the kitchen should be clean – no work clothes and their hands Campers in the kitchen should be clean – no work clothes and their hands must be washed! must be washed!

Think up a list of tasks you can give volunteers who want to help out. However don’t assume that campers Think aa list of you can who want to However don’t assume know up what they’re doing if they wantvolunteers to help – they never haveout. peeled a potato before.

Think up list of tasks tasks you can give give volunteers whomay want to help help out.

However don’t assume that that campers campers know what what they’re they’re doing doing ifif they they want want to to help help – – they they may may never never have have peeled peeled aa potato potato before. before. know

Unwell campers should not help in the kitchen.

Unwell campers should not help in the kitchen.

Every Cook Should Know… You are allowed some time out, and a shower.

Every Cook Don’t Shouldforget Know…

You are and allowed out, and a shower. to socialise knowsome whentime to stop.

Don’t forget to socialise and know when to stop.

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Hall Hall Cookers Cookers Some cookers can be tricky and when you aren’t used to cooker things Some cookers cancan bebe tricky and to aaa cooker cookerthings things Some cookers tricky andwhen whenyou youaren’t aren’t used used to can go wrong… cancan go wrong… go wrong…

Check beforehand that you know where the fuse board or trip switch and Check beforehand that you know or trip tripswitch switchis,is, is,and and Check beforehand that you knowwhere wherethe thefuse fuse board board or how to silence the smoke alarm.

Never disable the smoke alarm. howhow to silence thethe smoke alarm. alarm. to silence smoke alarm.Never Neverdisable disablethe the smoke smoke alarm.

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Things will always take longer than Things always take longer thanyou youexpect, expect,especially especially potatoes! potatoes!

Things willwill always take longer than you expect, especially potatoes!

When facilities are limited, stew beef, lamb.

When facilities limited, stewis veryflexible flexible––– pork, pork, chicken, chicken, When facilities areare limited, stew isisvery very flexible pork, chicken,beef, beef,lamb. lamb.

Also curry, chilli and Bolognese can you can’t curry, chilli Bolognese canall becooked cookedon on aaa hob, hob, only AlsoAlso curry, chilli andand Bolognese can allallbe be cooked on hob, only ifififyou youcan’t can’tfitfit fit of the in the oven.

Servenice nicebread breadas thecarbohydrate carbohydrate ifififthere any of tins in oven.

Serve there isn’t any any of the the tinstins in the the oven.

Serve nice bread asasthe the carbohydrate thereisn’t isn’t enough room hob anotherpan; pan;or orcouscous, couscous, which which only enough room on the hob for another only needs enough room on on thethe hob forfor another pan; or couscous, which onlyneeds needs covering with boiling water and leaving for 10 minutes.

Jacket potatoes can go covering with boiling water and leaving for 10 minutes.

Jacket potatoes covering with boiling water and leaving for 10 minutes. Jacket potatoes can can go go direct on the oven shelves – just remember they will take longer than when you direct on the oven shelves – just remember they will take longer than when you direct on the oven shelves – just remember they will take longer than when you only cook one or two. only cook one or two. only cook one or two.

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Garlic bread can be griddled – set to a low

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Make cold puddings: trifle, cheesecake, jelly

Garlic bread be –– set to Garlic bread can canturn be griddled griddled set to aainlow low temperature, regularly and wrap foil temperature, turn regularly and wrap foil temperature, wrapofin ingarlic foil for unless you turn wantregularly breakfast and to taste unless unless you want breakfast to taste taste of of garlic garlic for for theyou restwant of thebreakfast week. to the rest of the week. the rest of the week.

Make cold puddings: Make cold puddings: trifle, trifle, cheesecake, cheesecake, jelly jelly and ice cream. and ice cream. and ice cream.

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Quantities Quantities IfIf you you can can cook cook for for four, four, you you can can cook cook for for 20, 20, but but itit will will take take longer, longer, both both preparation preparation and and cooking cooking (heat (heat If you canto forheat four,through). you can cook forquantities 20, but it up will take longer, both preparation and cooking (heat takes takes time time tocook get get to to heat through).

Round Round quantities up rather rather than than down down and and aim aim to to have have leftovers. leftovers.

But But takes time to get to heat through).

Round –quantities rather and aim to have leftovers. But don’t don’t multiply multiply spices spices by by the the same same amount amount – you you will will up need need less less than than than down you you think. think. don’t multiply spices by the same amount – you will need less than you think.

The Round baking tins: Thedivide Round baking tins:(e.g.

These These divide into into 12 12 for for puddings puddings (e.g. cheesecake); cheesecake); line line with with foil foil and and lift lift out out before before cutting. cutting.

These divide into 12 for puddings (e.g. cheesecake); line with foil and lift out before cutting.

Rectangular (grundy) tins: Rectangular (grundy) tins: These These divide divide into into 12 12 for for generous generous portions portions of of lasagne, lasagne, pasta pasta bake, bake, pies pies etc; etc; IfIf they they are are deeply deeply filled filled they they can can These split split into intodivide 15.

15. into 12 for generous portions of lasagne, pasta bake, pies etc; If they are deeply filled they can split into saucepan: 15.

Biggest

Biggest IfIf full full of of stew stewsaucepan: or or potatoes potatoes serves serves about about 25.

25.

If full of stew or potatoes serves about 25.

Middle saucepan: Middle saucepan:

IfIf filled filled isis about about enough enough for for aa single single serving serving of of vegetables vegetables for for 25.

25.

If filled is about enough for a single serving of vegetables for 25.

What Whatto todo dowith withLeftovers Leftovers It’s It’s always always difficult difficult to to know know what what to to do do with with leftovers… leftovers… usually usually shouting shouting ‘seconds’ ‘seconds’ does does the the trick trick but but It’s always difficult to know what to do with leftovers… usually shouting ‘seconds’ does the trick but sometimes, sometimes, even even this this doesn't doesn't clear clear them them all. all. Instead Instead you you could could try try the the following: following: sometimes, even this doesn't clear them all. Instead you could try the following:

Pasties Pasties

IfIf you you have have made made anything anything like like curry, curry, bolognese bolognese or or stew stew the the previous previous evening evening then then buying buying ready ready made made pastry pastry If you have made anything like curry, bolognese or stew the previous evening then buying ready made pastry (or (or making making your your own) own) and and fashioning fashioning some some pasties pasties can can be be aa great great way way to to use use up up those those leftovers. leftovers. You You can can (or making your own) and fashioning some pasties can be a great way to use up those leftovers. You can then then take take these these to toto site site the next day for people totohave have with their lunch. then take these sitethe thenext nextday dayfor forpeople peopleto havewith withtheir theirlunch. lunch.

Soup Soup

IfIf you you have have some some leftover leftover vegetables then it’s easy to turn these into soup as warm lunch.

Remember If you have some leftovervegetables vegetablesthen thenit’s it’seasy easyto toturn turnthese theseinto intosoup soupas asaaa warm warm lunch. lunch. Remember Remember though though ifif it’s it’s aa warm day people may not want soup for lunch, but can always become starter that though if it’s awarm warmday daypeople peoplemay maynot notwant wantsoup soupfor forlunch, lunch,but butitititcan canalways always become become aaa starter starter that that evening. evening.

Just Just chop chop up upupsome some extra vegetables and add flavouring (garlic, pepper and salt), water and stock. stock. evening.

Just chop someextra extravegetables vegetablesand andadd addflavouring flavouring(garlic, (garlic,pepper pepper and and salt), salt), water water and and stock.

Alternatively, Alternatively, they can can become the base ofofthe the next evening’s stew.

Alternatively,they they canbecome becomethe thebase baseof thenext nextevening’s evening’sstew. stew.

Desserts Desserts

Depending Depending on onon the the dessert dessert these could (with some bowls) go down to site in cool box.

Failing this bring bring Depending the dessertthese thesecould could(with (withsome somebowls) bowls)go godown downto tosite sitein inaaa cool cool box. box. Failing Failing this this bring them them out out at atat the the next next evening’s dinner.

They usually get eaten up.

Things like pasta bake can can be taken along along them out the nextevening’s evening’sdinner. dinner.They Theyusually usuallyget geteaten eatenup. up. Things Thingslike like pasta pasta bake be taken to toto site site with with bowls bowls and and cutlery. site with bowls andcutlery. cutlery.

All Allleftovers leftoversshould shouldbe bestored storedproperly properlyand andused usedwithin within two two days. days. If they go out outononsite siteand andsome somecome comeback backit’s it’salways alwaysbeat beatto to admit admit defeat defeat and throw themaway. away. them

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Leaders Leaders Leaders Things that make a Cook’s life easier

Things Thingsthat thatmake makea aCook’s Cook’slife lifeeasier easier

and and entice entice them them to totobe be more willing willing to totobe be your cook cook again! again! and and entice entice them them to bemore be more more willing willing tobeyour be your your cook cook again! again! 

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First First of of all all you you need need to to remember remember that that every every cook cook has has different different methods methods and and preferences: preferences: don’t don’t First First of of all all you you need need to to remember remember that that every every cook cook hashas different different methods methods andand preferences: preferences: don’t don’t assume assume that that what what works works for for one one will will work work for for another! another! assume assume that that what what works works forfor one one will will work work forfor another! another!

Ask Ask them them ifif they’d they’d like like to to be be in in control control of of the the money money for for the the week week –– itit makes makes sense sense since since they’ll they’ll be be Ask Ask them them if they’d if they’d likelike to to bebe in in control control of of the the money money forfor thethe week week – it– makes it makes sense sense since since they’ll they’ll bebe spending spending most most of of itit (and (and itit will will be be one one less less thing thing for for you you to to worry worry about!), about!), but but not not all all cooks cooks will will be be spending spending most most of of it (and it (and it will it will bebe one one lessless thing thing forfor you you to to worry worry about!), about!), butbut notnot all all cooks cooks willwill bebe happy happy to to take take the the responsibility. responsibility. happy happy to to take take thethe responsibility. responsibility.

Ask Ask what what jobs jobs they they want want on on the the rota rota before before writing writing it. it. For For example: example: do do they they want want someone someone to to do do Ask Ask what what jobs jobs they they want want onon thethe rota rota before before writing writing it. it.

ForFor example: example: dodo they they want want someone someone to to dodo breakfast breakfast and and lunch. lunch. IfIf so so do do they they want want itit done done every every day day or or just just some some days? days? Do Do they they want want someone someone to to breakfast breakfast andand lunch. lunch.

If so If so dodo they they want want it done it done every every dayday oror justjust some some days? days?

DoDo they they want want someone someone to to help help with with preparing preparing the the evening evening meal? meal? help help with with preparing preparing thethe evening evening meal? meal?

Discuss Discuss how how the the accommodation accommodation cleaning cleaning isis going going to to work, work, when when itit isis going going to to be be done, done, and and who who Discuss Discuss how how thethe accommodation accommodation cleaning cleaning is going is going to to work, work, when when it isit going is going to to bebe done, done, andand who who isis going going to to be be responsible responsible for for organising organising what what needs needs doing doing and and checking checking itit isis done done properly: properly: don’t don’t is going is going to to bebe responsible responsible forfor organising organising what what needs needs doing doing andand checking checking it isit done is done properly: properly: don’t don’t assume assume the the cook cook has has the the time time or or inclination inclination to to do do so. so. assume assume the the cook cook has has the the time time oror inclination inclination toto dodo so.so.

It’s It’s always always best best to to get get your your requests requests for for odd odd shopping shopping bits bits and and bobs bobs (runs (runs to to the the hardware hardware shop, shop, It’sIt’s always always best best to to getget your your requests requests forfor odd odd shopping shopping bitsbits andand bobs bobs (runs (runs to to thethe hardware hardware shop, shop, builders builders merchant, merchant, chemist chemist etc) etc) in in by by breakfast breakfast ifif at at all all possible possible so so the the cook cook can can plan plan their their day. day. Write Write builders builders merchant, merchant, chemist chemist etc) etc) in in by by breakfast breakfast if at if at all all possible possible so so thethe cook cook cancan plan plan their their day. day.

Write Write them them down, down, so so the the cook cook doesn’t doesn’t have have to to try try and and remember! remember! them them down, down, so so thethe cook cook doesn’t doesn’t have have to to trytry andand remember! remember!

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Don’t Don’t assume assume the the cook cook isis willing willing to to supervise/entertain supervise/entertain aa camper camper unfit unfit to to be be on on site. site. Consider Consider Don’t Don’t assume assume thethe cook cook is willing is willing toto supervise/entertain supervise/entertain a camper a camper unfit unfit to to bebe onon site. site.

Consider Consider leaving leaving someone someone else else with with them them to to keep keep them them company company ifif necessary. necessary. leaving leaving someone someone else else with with them them to to keep keep them them company company if necessary. if necessary.

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IfIf the the cook cook isis doing doing breakfast, breakfast, ask ask whether whether the the time time you’ve you’ve decided decided for for itit isis ok ok with with them them before before If the If the cook cook is doing is doing breakfast, breakfast, askask whether whether thethe time time you’ve you’ve decided decided forfor it isit ok is ok with with them them before before announcing announcing itit to to the the camp. camp. announcing announcing it to it to thethe camp. camp.

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Offer Offer to to help help with with serving serving the the evening evening meal meal (which (which also also gives gives you you aa good good opportunity opportunity to to pass pass aa Offer Offer to to help help with with serving serving thethe evening evening meal meal (which (which also also gives gives you you a good a good opportunity opportunity to to pass pass a a friendly friendly word word with with everyone...) everyone...) friendly friendly word word with with everyone...) everyone...)

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Check Check that that the the evening evening washing washing up up has has been been done done properly properly and and the the kitchen kitchen has has been been left left tidy. tidy.

Check Check that that thethe evening evening washing washing upup has has been been done done properly properly andand thethe kitchen kitchen hashas been been leftleft tidy. tidy.

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Try Try and and give give some some notice notice (even (even half half an an hour) hour) of of the the fact fact that that you’re you’re going going to to be be late late back back from from site. site.

TryTry andand give give some some notice notice (even (even halfhalf an an hour) hour) of of thethe factfact that that you’re you’re going going to to bebe late late back back from from site. site.

Most Most cooks cooks are are quite quite prepared prepared for for itit to to happen happen at at least least once once during during the the week, week, but but the the earlier earlier you you tell tell Most Most cooks cooks areare quite quite prepared prepared forfor it to it to happen happen at at least least once once during during thethe week, week, butbut thethe earlier earlier you you telltell them, them, the the easier easier itit isis to to rearrange rearrange the the food food (and (and possibly possibly even even decide decide that that there’s there’s time time to to stop stop for for aa them, them, thethe easier easier it isit to is to rearrange rearrange thethe food food (and (and possibly possibly even even decide decide that that there’s there’s time time to to stop stop forfor a a cup cup of of tea tea for for once!). once!). cupcup of of teatea forfor once!). once!).

Try Try to to get get off off site site at at aa reasonable reasonable time time on on the the last last day day so so the the cook cook can can feed feed you you all all and and let let their their TryTry to to getget offoff sitesite at at a reasonable a reasonable time time onon the the last last day day so so thethe cook cook cancan feed feed you you all all andand letlet their their hair hair down down before before midnight! midnight! hair hair down down before before midnight! midnight!

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What What to todo doififYou You Haven’t Haven’t Got GotaaCook Cook Get Organised Organised Get      

Pre-plan your menu Pre-plan your menu Make up recipe cards with quantities pre-adjusted to suit the camp (see recipe Make up recipe cards with quantities pre-adjusted to suit the camp (see recipe pages) pages) Remember to allow for veggies and other special diets. Make sure you’ve checked Remember allow forhave veggies other special diets. happy Make sure you’vethey checked whether theto volunteers any and allergies and that you’re with what whether the volunteers have any allergies and that you’re happy with what mean.You should also make sure you’ve understood the basics of food hygienethey mean.

You Aim should makemenu sure you’ve understood the basics of food hygiene and safety. foralso a varied but don’t be too adventurous! and safety. Aim for a varied menu but don’t be too adventurous!

Before You Get to Camp Before Get Camp  What You could you (orto someone else) make in advance and freeze?   

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What could you Tupperware (or someone else) make in advance and freeze?

Buy some extra Buy extra Tupperware Ask some the local canal society whether they can help perhaps by making lunch, Ask the local canal society whether they can help perhaps by making lunch, cakes, doing a BBQ cakes, doing a BBQ

Use Your Volunteers Most people one dish they can cook which is suitable for large numbers (e.g.

Use YourhaveVolunteers

spaghetti bolognese, chilli conthey carne,can curry).

Ask the volunteers this numbers when you(e.g.

Most people have one dish cook which is suitable about for large make the pre-camp phone call then try to make use of what skills you have on your spaghetti bolognese, chilli con carne, curry). Ask the volunteers about this when you camp, though they will need some advice on multiplying quantities and sticking to the make the pre-camp phone call then try to make use of what skills you have on your budget. camp, though they will need some advice on multiplying quantities and sticking to the budget.  Make a rota for cooking breakfast, make sure there is always someone sensible to oversee it.  Make a rota for cooking breakfast, make sure there is always someone sensible  Consider getting campers to sign up for a ‘domestic’ day in groups of two or to oversee three, whereit.they do all the accommodation stuff: cook breakfast, make lunch,  Consider campers sign upone for driver a ‘domestic’ day inor groups of two or tidy/clean,getting shop (divide themtoup with with transport, you/your three, where all the accommodation stuff: cook breakfast,lunch) makeand lunch, assistant couldthey takedo them in combination with picking up/delivering tidy/clean, shop (divide them up with one driver with transport, or you/your make dinner (but have other volunteers to do the evening washing up!). assistant could take them in combination with picking up/delivering lunch) and make dinner (but have other volunteers to do the evening washing up!).

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What to do if You What Whatto todo doififYou You Haven’t Got Cook Haven’t Haven’tGot GotaaaCook Cook Shopping Shopping Shopping  You will have to shop during the week as there is not enough storage space for a week’s worth of 

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You

will to shop during the week as there is not enough storage space forfor a week’s Youhave will have to shop during the week as there is not enough storage space a week’sworth worthofof meat and bread in the camps freezer unless you have a camp of 12 or less. meat meat and bread in theincamps freezer unless youyou havehave a camp of 12 or or less. and bread the camps freezer unless a camp of 12 less.

You could get in vast quantities of many non-perishables at the beginning of the week (tins, most You could You could in vast quantities of many non-perishables at the beginning week(tins, (tins,most most get inget vast quantities of many non-perishables at the beginning of of thetheweek fruit and veg, biscuits, crisps etc), but stock control is easier if you shop regularly. fruitveg, and biscuits, veg, biscuits, but stock control is easier if you shop regularly. fruit and crispscrisps etc),etc), but stock control is easier if you shop regularly.

Work out how you’re going to do it. This will depend on how near the supermarket what it’s WorkWork out how you’re to it. do it. This depend how near supermarketis,is, is,what whatit’s it’s out how you’re goinggoing to do This will will depend on on how near thethe supermarket opening hours are (24 hour ones are are brilliant in this situation, but remember early closing on Sunopening are hour (24 hour brilliant in this situation, remember early closingon onSunSunopening hourshours are (24 onesones are brilliant in this situation, butbut remember early closing days days and Bank Holidays); and howhow you areare going to to paypay for it it(i.e. do you need give someone and Bank Holidays); going needtoto togive givesomeone someone days and Bank Holidays); and and how you you are going to pay for for it (i.e.(i.e. dodo youyou need cash ifcash you’re not there yourself?) if you’re not there yourself?) cash if you’re not there yourself?)

WriteWrite shopping lists lists in advance so any volunteer could gogo shopping. Write shopping in advance so any volunteer could shopping. shopping lists in advance so any volunteer could go shopping. aboutabout getting a supermarket delivery, especially forfor thethefirst night (ask the local for the postThinkThink getting a supermarket delivery, especially night (ask localfor forthe thepostpostThink about getting a supermarket delivery, especially for the firstfirst night (ask thethe local code). code). code). The first The shop first shop always longer think.

If you findsomeone someone tocome comealong along to do do just always takestakes longer thanthan youyou think. you cancan find The first shop always takes longer than you think.

IfIfyou can find someone totocome along totodo just the Saturday shop and evening meal, that will make your life a loteasier. easier. the Saturday shop and evening meal, that will make your life a lot the Saturday shop and evening meal, that will make your life a lot easier.

Weekend Cook Weekend Cook Weekend Cook

youfind can find a cook just for the weekend, or a couple ofnights nightsduring duringthe theweek. week. Perhaps Perhaps See ifif See youifcan can cook just for for the the firstfirst weekend, orfor forfor couple See you find aa cook just first weekend, or aacouple ofofnights during the week. Perhaps the cook from the previous camp can stay on for a day or so or leave you some meals pre-prepared or the cook from the previous camp can stay on for a day or so or leave you some meals pre-prepared the cook from the previous camp can stay on for a day or so or leave you some meals pre-prepared oror frozen? frozen? frozen?

Alternative Foods Alternative Foods Foods  Go out for fish and chips one night and have a BBQ another (easy if you keep it simple with burgers  

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Go out out for fish and andbought chips one one night night and have a BBQ another (easy if you keep it simple with burgers Go fish chips andfor sausages, salads etc).and have a BBQ another (easy if you keep it simple with burgers and sausages, bought salads etc). and sausages, bought salads etc).  Ready made puddings can be pretty good value e.g. cheesecakes/gateaux on 3 for 2 offers in the Readyfreezer made puddings puddings can be be pretty pretty goodvalue value e.g. cheesecakes/gateaux on33for for22offers offers the section (remember to defrost in timee.g. to cheesecakes/gateaux eat...); choc ices; fruit on pies/strudel; instant custard Ready made can good ininthe freezer section (remember to the defrost timeto toeat...); eat...);choc chocices; ices;fruit fruitpies/strudel; pies/strudel;instant instantcustard custard freezer section (remember to defrost inintime is fool proof – if you read instructions! is fool proof proof you read read the the instructions!

–– ififcakes you instructions! is foolGet some made in advance to bring with you (many cakes freeze well).

Get some some cakes cakes made made in in advance advance to to bring bringwith withyou you(many (manycakes cakesfreeze freezewell). well).

Get

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Shopping It’s helpful to know what you’re likely to inherit before you arrive. In the summer, this can be done by text between cooks or assistant leaders. For one-off camps (Easter, Christmas), make a list and send it to Head Office.

Make a note on the kit list of good, and bad, local finds, so this information can be collated. Local canal trusts are charities, and should be able to provide you with a letter as proof if you think it would be helpful in negotiating with suppliers.

Order in Advance Consider ordering in bulk in advance for things like meat from a butcher, and ask for a discount. Ask if you can collect the order in stages, so you don’t need to fit it all into the fridge at once.

The First Shop For the first shop, it’s helpful to have an extra pair of hands (it’s a good job for the early arrivals). For the rest of the week it is usually more manageable, but getting everything in the trolley, out onto the checkout and back in again without squashing the bread takes a bit of planning and practice.

Always Make a List You will need to make a list, but if you can think on your feet you can make good use of offers and discounts. Write your list in the order in which things are located in the supermarket. See page 19 for a shopping list of the daily basics.

Camp Welfare The cook may be asked to do some special shopping by campers, if you aren’t too busy its always nice to get these added things for people but don’t let people take advantage (and not the beer run).

Don’t Have a Car? Don’t panic….talk to the leader prior to the camp and sort out how you’re going to get to and from the shops. Sometimes there is a volunteer who will happily take and hour off site to help you do the shopping.

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Shopping Shopping For 18 Volunteers For For 18 18 Volunteers Volunteers LUNCH LUNCH LUNCH 45 or rolls or 5 loaves 45 45 rolls rolls or 55 loaves loaves bread breadbread 400g cheese 400g 400g cheese cheese

½ iceberg lettuce ½ ½ iceberg iceberg lettuce lettuce ½ cucumber ½ ½ cucumber cucumber

20 slices Box of cherry tomatoes 20 20 slices slices ham ham ham Box Box of of cherry cherry tomatoes tomatoes 20 slices chicken/salami 15 apples 20 20 slices slices chicken/salami chicken/salami 15 15 apples apples 2x185g 10 bananas 2x185g 2x185g cans canscans tuna tuna tuna 10 10 bananas bananas 4 eggs Bag of oranges 44 eggs eggs Bag Bag of of oranges oranges Small tub hummous or mush24 bags crisps Small Small tub tub hummous hummous or or mushmush24 24 bags bags crisps crisps room pate room room pate pate Biscuits or cakes Biscuits Biscuits or or cakes cakes

BREAKFAST BREAKFAST BREAKFAST 24 sausages 24 24 sausages sausages

24 rashers bacon 24 24 rashers rashers bacon bacon 18 eggs 18 18 eggs eggs

Economy box mushrooms Economy Economy box box mushrooms mushrooms (400g) (400g) (400g) 2 loaves 22 loaves loaves bread breadbread Veggie sausages Veggie Veggie sausages sausages

3x400g baked beans Hashbrowns Hashbrowns 3x400g 3x400g baked baked beans beans Hashbrowns

ESSENTIALS ESSENTIALS ESSENTIALS Coffee Coffee Coffee Tea Tea Tea

Tinfoil Tinfoil Tinfoil Bin bags Bin Bin bags bags

Mayonnaise Mayonnaise Mayonnaise cream Salad SaladSalad cream cream

Muesli Muesli Muesli Weetabix Weetabix Weetabix Cornflakes Cornflakes Cornflakes Marmite Marmite Marmite

Clingfilm Clingfilm Clingfilm J-cloths J-cloths J-cloths Washing-up Washing-up Washing-up liquid liquidliquid Toilet roll Toilet Toilet roll roll

Milk Milk Milk Sugar Sugar Sugar Margarine Margarine Margarine Squash Squash Squash

Scourers Scourers Scourers Salt Salt Salt Kitchen roll Pepper Kitchen Kitchen roll roll Pepper Pepper Bleach Tomato ketchup Bleach Bleach Tomato Tomato ketchup ketchup All purpose cleanerBrown Brown sauce All All purpose purpose cleaner cleaner Brown sauce sauce

Peanut Peanut Peanut butter butterbutter

Oil Oil Oil

Pickle Pickle Pickle Biscuits Biscuits Biscuits Jam Jam Jam Marmalade Marmalade Marmalade

Detox Detox Detox spray sprayspray

Remember...always have a look to see what have before Remember...always Remember...always have have aa look look to to see see what what you youyou have have before before you youyou go go go shopping, make a list! shopping, shopping, and andand make make aa list! list!

19 19

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Catering Paperwork Catering Paperwork AAlot into producing producingthese thesedocuments, documents,they theymay may seem daunting lotof of work work has has gone gone into seem daunting at at first, but they are there to help guide you along the way, not to overwhelm you. first, but they are there to help guide you along the way, not to overwhelm you.

Catering Catering Folder

AACatering provided with witheach eachkit kitand andshould shouldcontain containCooks Cooks Guidance Catering folder folder is provided Guidance Notes, CateringWork WorkInstructions Instructionsand anduseful usefulsigns. signs.

Notes,Catering Catering Forms, Catering

Catering Work instruction's Catering instruction's

The Catering Catering work instructions thethe best outout of of The instructions are are there thereasasa aguide guidefor foryou youtotogetget best your kitchen kitchen and and to to help in in your help you you understand understand certain certainaspects aspectsofofcatering cateringeither either unknown spaces, for a large group of people and for unknown people who have unknown spaces, for a large group of people and for unknown people who have different dietary dietary requirements. requirements. different

Catering Forms Forms Catering

These are to be filled in throughout the camp as and when they specify. Daily These are to be filled in throughout the camp as and when they specify. Daily checks of the kitchen should be made and marked on the appropriate forms. At the checks of the kitchen should be made and marked on the appropriate forms. At the end of the camp please return the forms to Head Office. Hard copies can be found end of the camp please return the forms to Head Office. Hard copies can be found in the catering folder.You also need to fill out the catering kit list at the start and inend theofcatering folder. out Office. the catering kit list at the start and your camp andYou sendalso thatneed backto tofill Head end of your camp and send that back to Head Office.

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CF003 - Food Hygiene - this form is important as it makes sure you CF003 - Food Hygiene - this form important as kitchen. it makes sure you understand basic food hygiene beforeisworking in the understand basic food hygiene before working in the kitchen.

CF003a - Shelf Life Coding CF003a Shelf Life Coding and Checklist CF004 - -Cleaning Schedule CF004 Schedule and Checklist CF006 -- Cleaning Dietary Checklist CF006 Checklist Checklist CF008 -- Dietary Fridge Temperature CF008 - Fridge Temperature Checklist

Forms to fill in

Forms to fill in Optional Optional

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Basic Basic Food Food Hygiene Hygiene Basic Food Hygiene

It’s It’s important important that that volunteers volunteers feel feel confident confident inin the the food food they they It’s important that volunteers feel confident in the food they are are served. served. are served.

Personal Personalhygiene hygiene Personal hygiene

BEFORE BEFORE cooking cooking BEFORE cooking

 Wash Wash yourself yourself andand change change clothes clothes after after working working onon sitesite andand before before handling handling food. food.

Wash yourself and change clothes after working on site and before handling food.  Wash Wash your your hands hands before before handling handling food. food.  Wash your hands before handling food.  Don’t Don’t cook cook or or prepare prepare food food if you if you feelfeel unwell unwell or or have have diarrhoea diarrhoea – You – You must must be be 48hrs 48hrs symptom symptom free free  Don’t cook or prepare if you feel unwell or have diarrhoea – You must be 48hrs symptom free before before re-entering re-entering thefood the kitchen. kitchen. before re-entering the kitchen.  TieTie back back long long hairhair andand remove remove anyany jewellery jewellery from from your your hands. hands.  Tie back long hair and remove any jewellery from your hands.  Cover Cover open open wounds wounds with with a blue a blue plaster. plaster.  Cover open wounds with a blue plaster.



DURING DURING cooking: cooking: DURING cooking:

 Wash Wash your your hands hands frequently frequently butbut especially especially after after visiting visiting thethe loo,loo, blowing blowing your your nose, nose, eating eating or or  Wash your hands frequently but after visiting thejobs loo, blowing your nose, eating orhandling smoking, smoking, handling handling rawraw meat meat orespecially or eggs, eggs, or or after after any any mucky mucky jobs like like taking taking thethe bins bins out out or or handling smoking, handlingstill raw meat orineggs, or after any mucky jobs like taking the bins out or handling vegetables vegetables still covered covered soil. in soil. vegetables still covered in soil.  BeBe aware aware that that touching touching door door handles, handles, taps taps etcetc with with dirty dirty hands hands willwill spread spread contamination. contamination.  Be aware that touching door handles, taps etc with dirty hands will spread contamination.

Kitchen Kitchen Cleanliness Cleanliness Kitchen Cleanliness











 Keep Keep dogs dogs outout of of thethe kitchen. kitchen.

Keep dogs out of the kitchen.  Wipe Wipe surfaces surfaces with with antibacterial antibacterial spray spray before before andand after after use. use.

Wipe surfaces with antibacterial spray before and after use.  Ensure Ensure thethe kitchen, kitchen, floor, floor, food food storage storage areas areas andand thethe oven oven areare clean. clean.

Ensure the kitchen, floor, food storage areas and the oven are clean.  Ensure Ensure bins bins areare emptied emptied regularly regularly andand thethe inside inside andand lidslids cleaned. cleaned.

Ensure bins are emptied regularly and the inside and lids cleaned.  Throw Throw away away dishcloths dishcloths andand sponges sponges after after two two lotslots of of washing washing up up maximum. maximum.

Throw away dishcloths and sponges after two lots of washing up maximum.

Food Food Preparation Preparation Food Preparation











 Make Make sure sure food food is cooked is cooked all all thethe way way through, through, especially especially meat meat andand fish. fish.

Make sure food is cooked all the way through, especially meat and fish.  Defrost Defrost frozen frozen food food before before cooking cooking it (unless it (unless thethe packaging packaging says says ‘cook ‘cook from from frozen’). frozen’).

Defrost frozen food before cooking it (unless the packaging says ‘cook from frozen’).  Never Never refreeze refreeze food food after after thawing thawing (unless (unless it was it was rawraw andand hashas now now been been properly properly cooked). cooked).

Never refreeze food after thawing (unless it was raw and has now been properly cooked).  Keep Keep hothot food food hothot andand cold cold food food cold. cold.

Keep hot food hot and cold food cold.  Use Use thethe right right colour colour chopping chopping board/fleximat board/fleximat forfor thethe right right food food type. type.

Use the right colour chopping board/fleximat for the right food type.

When When preparing preparing rawraw meat, meat, fishfish or or eggs, eggs, useuse separate separate utensils, utensils, dishes dishes andand chopping chopping boards/ boards/ fleximats fleximats andand Whenkeep preparing raw meat, fish or eggs, use separate utensils, dishes and chopping boards/ fleximats and keep these these away away from from other other food. food. keep these away from other food.

21 21

Useful Signs These can be put up in the appropriate place either in the kitchen or wherever the ‘activity’ is taking place as guidance for the cook and volunteers. Make sure people are aware of them.

Laminated copies can be found in the Catering folder.         

Chopping board colours Contents of site brew kit How to make breakfast How to make lunch How to do the washing up Catering Toolbox Talk No site clothes in the kitchen How to pack the fridge The Food Box

22

CF002 - Chopping CF002 --Chopping CF002 Chopping Board Colours Board BoardColours Colours Cooks must make sure that they use the right chopping board for the job. Below are the list ofCooks colours and what food product you should be chopping onthe that colour make sure that they right chopping boardfor for the Below Cooks mustmust make sure that they useuse thethe right chopping board job.specific Below are arethe the in order toofavoid cross contamination. colours and what food product you shouldbebechopping choppingon on that that specific specific colour list oflistcolours and what food product you should colourinin order to avoid cross contamination. order to avoid cross contamination.

Red – raw meat Red– –raw rawmeat meat Red Blue Blue––raw raw fish fish Blue – raw fish Green––salad salad & fruit fruit Green Green – salad & fruit Yellow – cooked meat cookedmeat meat Yellow Yellow ––cooked White – bakery & dairy

White––bakery bakery&&dairy dairy White Brown - vegetables

vegetables Brown--vegetables Brown

23

23 23

Brew Kit The site brew kit is for everyone to use on site for their tea breaks. Make sure all the items below are in the red box with the cups before you go to site.

Mugs Tea spoons Teapot Tea-bags Coffee Sugar Milk

Biscuits Water Containers (filled!)

Burco and gas bottle Squash (diluted and undiluted) If you are unsure of what goes into the brew kit‌just ask!

Don’t forget the teapot!

24

How to Cook How to Cook Breakfast Breakfast 7:00 7:00 Put oven on at Gas 6/200C. Put oven on at Gas 6/200C. Switch griddle onto 4 to heat up .

Switch griddle onto 4 heatinup .

Put sausages in to trays oven.

Put sausages in trays in oven.

7:15 7:15 Cook bacon on griddle.

Cook Cover baconwith on griddle. foil and place to keep warm at bottom of oven.

CoverSlice/quarter with foil and place to keepplace warminatsaucepan bottom ofwith oven. mushrooms; a splash of oil.

Slice/quarter mushrooms; place in saucepan with a splash of oil.

7:30 7:30 Pour beans into saucepan.

Pour beans into saucepan.

Put veggie sausages in oven.

Put veggie sausages in oven.

7:45 7:45 Turn on heat under beans and mushrooms.

Turn on heat griddle under beans and mushrooms.

Scrape then fry eggs.

Scrape griddle then fry eggs.

8:00 8:00 Serve breakfast.

Serve breakfast.

25 25

Preparing Lunch 1.

Wipe down tables with detox spray.

2.

Put 4 eggs onto boil for 10 minutes, then drain and cool under running water before shelling for egg mayo.

3.

Butter bread (5 loaves) / halve and butter rolls (45), leaving 5 rounds/rolls unbuttered as necessary.

4.

Fill with a selection from: Cheese, Sausage / bacon/ Ham /Salami/corned beef/ Mushroom pate / hummus/Chicken/Peanut butter/Jam/Marmite/ Tuna or egg mayo.

5.

Wrap well in clingfilm/bags and label.

6.

Make up a box of salad (lettuce, cucumber, tomatoes).

7.

Assemble lunch box with:



Pickle



Salad cream / mayo



Crisps

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Fruit



Cake / chocolate biscuits



Knives

8.

Wipe tables and wash-up.

26

How to Wash Up 



 

Wipe the surfaces in the kitchen before you start, so there is somewhere clean to put the dry equipment.

Use HOT water, washing up liquid and clean washing up brushes, sponges and cloths.

Change the water before it gets grey and greasy.

Wash and dry ALL plates, bowls, mugs and cutlery used for the meal Check the tables are clear



Clean both sides of any equipment.

Change tea towels when they are damp, and before they start dripping.



Hang up used tea towels to dry . Don’t leave them folded up on the worktop.

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Ask the cook what to do with any leftover food from the meal



-Breakfast leftovers can go into lunch.

-In the evening throw away any sandwiches from lunch, but not cake or fruit.

- The cook will decide what to do with any leftovers from dinner 

Make sure the brew kit has been washed up.



Put saucepans, trays and other cooking equipment back in the boxes

 

Put plates, mugs and cutlery away.

Leave the kitchen clean and tidy, with surfaces wiped, ready for the next meal to be cooked.



Top up the burco.

27

Toolbox Talks

Catering (The Accommodation) Eating on a Canal Camp



Explain any rules about when volunteers can go in the kitchen and what help is appreciated.



Explain any recycling systems.



Explain just how important the cook is and then introduce them.



Make sure they have given all their allergies/ hates/ requirements to the cook (in confidence if required)



Explain when meals will be served (you may wish to talk through self-prepared sandwiches if that’s the plan).



Explain any plan of the cook communicating the menu.

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Explain the brewing up kit (keep the Burco full!)

Kitchen Safety: remember that accidents can happen in the accommodation as well as on site.



Don’t go hungry, use the toaster. Explain what food can and can’t be raided—this varies from cook to cook.



Each kit comes with a set of good quality, sharp knives. Remember that they are sharp.



Tidy up any toast frenzies—put the spread and milk back in the fridge.



Pan handles and lids can become really hot.



Food Safety is mostly common sense but it does no harm to be reminded. Point out laminates on the fridge as a reminder. Also draw the camp’s attention to the catering folder and explain that it is a public resource. If any volunteer has any concerns about food safety they should talk to the

 Explain that the cook can obtain specialist shopping if asked nicely and/or mention su permarket runs.

Keep kitchen floors from becoming a slip hazard.

Remind people the Burco is HOT!

Key Points Don’t wear site clothes in the kitchen.

Use up the oldest food first.

If you are going to assist with food preparation then put an apron on, wash your hands (with anti bac soap), tie long hair back, cover cuts with a blue plaster.

If you have diarrhoea or vomiting then inform the cook or leader (in confidence) and don’t prepare food.

Don’t sneeze anywhere near the food (your elbow is not a bad place if you are caught) and don’t taste food with a spoon that’s already been in your mouth.

Take guidance from the cook on where food should be stored (but as a rule covered and not on the floor).

Cold food should be kept cold, frozen food frozen and hot food hot. Take guidance from the coo k when you’re going to do things like reheating, defrosting, cooling leftovers

Empty the bins when they need it and if they are dirty, clean them (especially the lids).

. Keep the kitchen clean—this includes fridges, work surfaces, the floor, your hands, utensils , the curver boxes etc.

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The Food Food Box The Box Recipes Recipes

The ‘beast of the food box’ goes to every camp and is filled with food that has been left The ‘beast the foodcamps box’ such goes as tolasagne every camp is filled with food thatcan hasfind been left over fromofprevious sheets,and flour and spices etc.You some over from previous camps such as lasagne sheets, flour and spices etc.

You can find some wonderful things in here so get creative with what you can use out of it. It’s important wonderful things in here so getin creative what you can usetoout of buying it. It’s the important that you take stock of what’s this box with before going shopping save same that youagain. take stock of what’s in this box before going shopping to save buying the same thing thing again.

Getting in touch with the cook of the previous camp a few days before your own camp Getting in you touch with the cookasofthere the previous camp a few days before yourorown can help plan your menu may be lots of lasagne sheets left over you camp may nothelp need to plan buy so much flour It’smay important you utilise this left boxover as it can get may can you your menu as etc. there be lotsthat of lasagne sheets or you very full.toIf buy you so aremuch cooking onetc. a camp towards the endyou of the camp not need flour It’s important that utilise thisseason box astry it and can use get as much thecooking box as you so there isn't the much leftofover for WRG to store. very full. Ifout youofare on can a camp towards end the camp season try and use as much out of the box as you can so there isn't much left over for WRG to store.

Call Head Office (01494 783453 ex604) to get the previous camps cooks number.

Call Head Office (01494 783453 ex604) to get the previous camps cooks number.

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Main: Shepherd’s Pie Main: Shepherd’s Pie Main:Main: Shepherd’s PiePie Veggie Garden Veggie Main: Garden Pie Veggie Main: Garden Pie Dessert: Fruit Flan Dessert: Fruit Flan Dessert: Fruit Flan

Following recipes givegive Following recipes quantities for feeding for feeding quantities Following recipes give 20, 20, including 2/3 feeding veggies. including 2/3 veggies. quantities for 20, including 2/3 veggies.

Method Method

Method

1. 1. Chop onions (set (set asideaside half half an onion for veggie) and and peelpeel and and sliceslice carrots Chop onions an onion for veggie) carrots (set asidetranslucent half an onion for veggie) and peel and slice carrots 2. 2. Fry1. onions in onions a in little oil until Fry Chop onions a little oil until translucent 2.

Fry onions in a little oil until translucent 3. 3. Add meat and and stir to up; cook untiluntil browned Add meat stirbreak to break up; cook browned 3.

Add meat and stir to break up; cook until browned

4.

Add oxtail soup and carrots and simmer gently, stirring occasionally

4. 4. AddAdd oxtail soupsoup and and carrots and and simmer gently, stirring occasionally oxtail carrots simmer gently, stirring occasionally 5. 5. PeelPeel potatoes and and chopchop up into smallsmall pieces potatoes up into pieces 5.

Peel potatoes and chop up into small pieces

6.

Boil potatoes until soft; drain and mash with margarine and milk

6. 6. Boil Boil potatoes untiluntil soft;soft; draindrain and and mashmash withwith margarine and and milkmilk potatoes margarine 7. 7. PlacePlace meatmeat in trays (2, possibly 3, depending howhow big the is); top withwith potatoes, SAVING SOME FORFOR VEGGIE! in trays (2, possibly 3, depending big oven the oven is); top potatoes, SAVING SOME VEGGIE! 7.

Place meat in trays (2, possibly 3, depending how big the oven is); top with potatoes, SAVING SOME FOR VEGGIE!

8. 8. Chop pepper and and courgette; fry gently with reserved onion untiluntil softsoft pepper courgette; fryfrygently soft 8. Chop Chop pepper and courgette; gentlywith withreserved reserved onion onion until 9. 9. Stir in sweet (drained) and and veg soup in sweet corn (drained) 9. Stir Stir incorn sweet corn (drained) andveg vegsoup soup 10. 10.Put in small tray andtray topand with potato in small tray and top with 10.Put Put in small top withpotato potato 11. 11.Grate cheese, and and sprinkle overover both meat and and veggie cheese, sprinkle 11.Grate Grate cheese, and sprinkle overboth bothmeat meat and veggie veggie 12. 12.Put in oven gasoven 5/190C for 45-60 minutes, untiluntil golden 12.Put Put in 5/190C 45-60 minutes, until golden in oven gasgas 5/190C forfor 45-60 minutes, golden

Close to serving Close to to serving Close serving

1. bread bread into chunks 1. 1. Slice into chunks SliceSlice bread into chunks

2.

Chop cabbage, removing hard centre 2. 2. Chop cabbage, removing hardhard centre Chop cabbage, removing centre 3.

Put in saucepan about ¼ full of water; boil until tender then drain

3. 3. Put Put in saucepan about ¼ full boil boil untiluntil tender thenthen draindrain in saucepan about ¼ of fullwater; of water; tender

For the Dessert:

ForFor thethe Dessert: Dessert: 1.

Open tins of fruit and drain, reserving juice

1. 1. Open tins tins of fruit and and drain, reserving juicejuice Open of fruit drain, reserving 2.

Arrange fruit in flan cases (put them on the big white chopping boards)

2. 2. Arrange fruitfruit in flan cases (put(put themthem on the big chopping boards) in flan cases onusing the white big white chopping boards) 3. Arrange Make up jel-lo following instructions, fruit juice (stand saucepan in sink of water to cool quickly, but keep stir3. 3. Make upring!) jel-lo following instructions, usingusing fruitfruit juicejuice (stand saucepan in sink of water to cool quickly, but keep stir-stirMake up jel-lo following instructions, (stand saucepan in sink of water to cool quickly, but keep ring!) ring!)

4.

Pour over flans and leave to set 4. 4. PourPour overover flansflans and and leaveleave to set to set

Ingredients

Ingredients Ingredients 2kg minced lamb 6 large onions

2kg 2kg minced lamblamb minced 10 large carrots 6 large onions 6 large onions 5 tins condensed oxtail soup

Kit: 1 red pepper 1 small courgette

1 red1 pepper red pepper french sticks 1 small courgette 14small courgette 3 large cabbages

10 large carrots 10 large carrots

4 french sticks 4 french sticks

5 tins condensed oxtail soupsoup 5 tins condensed oxtail

3 large cabbages 3 large cabbages

5kg 5kg potatoes potatoes

1 small tin sweetcorn 1 small tin sweetcorn

400g400g cheese cheese

1 tin1condensed vegetable soupsoup condensed vegetable 9tin cans in total)

3 large flan cases 2 cans squirty 3 large flan casescream

tinned in juice (adoubles) mixture, about 3 fruit sachets (i.e.

2 jel-lo tinned fruit in juice (a mixture, about 9 cans in total) glaze) 9(gelatine cans in total)

2 cans squirty cream 2 cans squirty cream

3 sachets (i.e. (i.e.

2 doubles) jel-lojel-lo 3 sachets 2 doubles) (gelatine glaze) (gelatine glaze)

5kg potatoes

400g cheese

3 large flan cases

1 small tin sweetcorn 1 tin condensed vegetable soup tinned fruit in juice (a mixture, about

30

30 30

Shepherds Pie: large recKit: Kit: tangular tins, divided into 12

Shepherds Pie:Pie: large rec-recShepherds large or 15 portions tangular tins,tins, divided intointo 12 12 tangular divided Garden Pie: small rectanguor 15 orportions 15 portions lar tin Garden Pie:Pie: smallsmall rectanguGarden rectanguCabbage: next to largest lar tin lar tin saucepan Cabbage: next to on largest Cabbage: next tochopping largest Fruit Flan: place saucepan saucepan boards, divide into 8 slices Fruit Flan: placeplace on chopping Fruit Flan: on chopping boards, divide intointo 8 slices boards, divide 8 slices

Main: Chicken and Leek Casserole Main: Chicken and Leek Casserole Veggie Main: Mushroom Casserole Main: Chicken andLeek Leek Casserole Main: Chicken Casserole Veggie Main: and Mushroom Casserole Dessert: Jam Mushroom Sponge Veggie Main: Mushroom Casserole Veggie Main: Casserole Dessert: Jam Sponge Dessert:Jam JamSponge Sponge Dessert: Method Method Method 1.Method Slice leeks and chop mushrooms 1. Slice leeks and chop mushrooms

1. Slice leeks chop mushrooms 2.1. Fry leeks and and mushrooms gently in a little oil Slice mushrooms 2.

Fryleeks leeksand andchop mushrooms gently in a little oil 2.

Fry leeks and mushrooms gently in little oil pan for veggie 3.2. Remove 3 BIG spoonful's and put put ininaseparate 3.

3 BIG spoonful'sgently and separate FryRemove leeks and mushrooms ainlittle oil pan for veggie 3. Remove 3and BIGstir spoonful's and pan put in separate pan for veggie 4.3. Chop bacon meat 4.

Chop and into stir into meat Remove 3bacon BIG spoonful's and putpan in separate pan for veggie 4. Chop bacon and stir into meat pan 5.4. Slice chicken ON RED CHOPPING 5.

Slicebacon chicken MAT Chop andON stirRED into CHOPPING meat panMAT 5. Slice chicken ON RED CHOPPING MAT

6.5. Fry in batches in CHOPPING frying pan,pan, and addadd to veg andand bacon when cooked 6. chicken Fry chicken in batches in frying and to veg bacon when cooked ON RED MAT 6.Slice Fry chicken chicken in batches in frying pan, and add to veg and bacon when cooked 7.6. Stir in chicken soup and leave to simmer gently, stirring occasionally 7. Stir in chicken soup andfrying leave pan, to simmer gently, stirring occasionally chicken in batches andgently, add tostirring veg and bacon when cooked 7.Fry Stir in chicken soup andinleave to simmer occasionally 8.7. Stir mushroom soup into veggie pan and leave to simmer, stirring occasionally 8.

Stir mushroom soup into veggie pan and leave to simmer, stirring occasionally Stir in chicken soup and leave to simmer gently, stirring occasionally 8. Stir mushroom soup into veggie pan and leave to simmer, stirring occasionally

9.8. Mix up sponge mix, following instructions well!)

Mix sponge mix, following instructions (whisk well!) stirring occasionally 9.9.

Mix upupsponge mix, following instructions (whisk well!)

Stir mushroom soup into veggie pan and (whisk leave to simmer, 10.Spread Spreadjam jam bottom of trays (2 or 3); pour over sponge mix 10. in bottom ofoftrays (2instructions over sponge mix 10. ininbottom trays (2or or3); 3); pour pour over sponge 9. Spread Mix upjam sponge mix, following (whisk well!) mix 11.

Bake in oven at Gas 5/190C until golden brown 11.

Bake in oven at Gas 5/190C until golden brown Bake injam oven at Gas 5/190C until 10.11.

Spread in bottom of trays (2 golden or 3); brown pour over sponge mix 12.Wash Wash rice batches in sieve then tip large saucepan 12.

Wash rice in batches in then tip large saucepan 12. rice ininbatches insieve sieve then tip into intointo saucepan 11. Bake in oven at Gas 5/190C until golden brown 13.Cover Cover ricewith with plenty of boiling water cook over heat until water absorbed andrice ricetender tender (add 13. plenty boiling water andand cook over low heat until water absorbed and and rice tender (add (add 13. Cover ricerice with plenty ofofboiling water and cook over lowlow heat until water absorbed 12.more Wash riceasinasnecessary) batches in sieve then tip into large saucepan more water necessary) water more water as necessary) 13. Cover rice with plenty of boiling water and cook over low heat until water absorbed and rice tender (add 14. broccoli into florets andand place in pan pan about ¼ 14.Separate Separate broccoli into florets place in pan about ¼ full of water 14.

Separate broccoli into florets and place in about ¼full fullof ofwater water more waterto asboil necessary) 15.

Bring and cook until tender, stirring to stop those at the bottom overcooking makemake up custard fol- fol15.

Bring to boil and cook until tender, stirring to stop those at the bottom overcooking upcustard custard 15. Bring to boil and cook until tender, stirring to stop those at the bottom overcooking make up fol14.lowing Separate broccolioninto instructions tintinflorets and place in pan about ¼ full of water lowing instructions on lowing instructions on tin 15. Bring to boil and cook until tender, stirring to stop those at the bottom overcooking make up custard following instructions on tin Kit: Kit: Kit:Chicken and Leek Casserole: next Chicken and Leek Casserole: next to largest , generous ladleful Chicken andsaucepan Leek Casserole: to largest saucepan , generousnext ladleful Kit: each saucepan , generous ladleful to largest each Chicken andCasserole: Leek Casserole: Mushroom smallest next each Mushroom Casserole: smallest tosaucepan largest saucepan , generous ladleful Mushroom saucepanCasserole: smallest each Rice: largest saucepan, 1½ spoonfuls saucepan Rice: largest saucepan, 1½ spoonfuls each Mushroom Casserole: smallest Rice:each largest saucepan, 1½ spoonfuls saucepan Broccoli: medium saucepan each Broccoli: medium saucepan Jamlargest Sponge: large rectangular tins, Rice: saucepan, 1½ spoonfuls Broccoli: medium saucepan Jam Sponge: large rectangular tins, divided into 12 each divided into 12 rectangular tins, Jam Sponge: large Custard:medium pressuresaucepan cooker base Broccoli: divided into 12 pressure cooker base Custard:

Jam Sponge: large rectangular tins, Custard: pressure cooker base divided into 12

Ingredients Ingredients Ingredients

6 tins condensed chicken soup (or 6 tins condensed chicken soup (or some chicken & mushroom or soup chicken 6 tins condensed (or some chicken & chicken mushroom or chicken & some white wine) chicken & mushroom or chicken & white wine) 6 2kg largechicken leeks 1 tin condensed soupsoup (or & 61white wine)mushroom tins condensed chicken 6 large leeksbreasts tin condensed mushroom soup mushrooms 2kg ricecondensed chicken &mushroom mushroomsoup or chicken 6About large1kg leeks 1 some tin About 1kg mushrooms 2kg rice & white 300g smoked streaky 6 large headswine) broccoli About 1kg mushrooms 2kg rice large heads broccoli 6 300g largesmoked leeks streaky 16 tin condensed mushroom soup bacon 300g smoked streaky 6 large heads broccoli 1kgbacon bag of sponge mix 6 eggs About 1kg mushrooms 2kg rice 1kg bag of sponge mix 6 eggs bacon 2 large jars (around 3 pints milk 1kg ofjars sponge mix 6 6eggs 300g smoked streaky heads broccoli 2bag large (around 3 large pints milk 800g) jam bacon 800g) jam(around tinjars custard powder 2Small large 3 pints milk 1kg bag spongepowder mix 6 eggs Small 800g) jamtinofcustard 2kg chicken breasts 2kg chicken breasts 2kg chicken breasts Ingredients

Small tin jars custard powder 2 large (around 800g) jam Small tin custard powder

Custard: pressure cooker base 31

31

31

3 pints milk

Main: Lasagne (meat & veggie) Dessert: Brian (Yoghurt / fruit

Method: 1.

Set aside ½ onion, 1 clove garlic, 1 pepper, ½ courgette, 10 mushrooms; chop rest of veg

2.

Fry until onion translucent

3.

Add mince, stir to break up and fry until brown

4.

Stir in 6 cans of tomatoes, most of tomato purée and ½ packet of herbs

5.

Leave to simmer gently

6.

Chop remaining veg (including aubergine)

7.

Fry gently until soft; stir in last tin of tomatoes, tomato puree and 1tsp herbs

8.

Layer with lasagne sheets (2/3 tins for meat, 1 small tin veggie) – but don’t put top sheet on until ready to add cheese sauce!

9.

Make up cheese sauce following instructions and pour on top

10.

Grate cheese and sprinkle on top

11.

Bake at Gas 5/190C for 45-60 minutes until golden

12.

Make up salad with lettuce, cucumber and cherry toms

13.

Mix garlic purée, butter and remaining herbs

14.

Slice french sticks and spread with garlic butter then wrap in tinfoil

bake for about 20 minutes (or griddle gently, still in foil, if the oven’s full!)

Dessert: 1.

Whip cream until stiff; stir in yogurt and fruit to marble

2.

Put into large serving bowls and top with thick layer brown sugar

Ingredients 2kg minced beef

2 iceberg lettuces

6 large onions

2x250g punnets cherry tomatoes 2 cucumbers

1 bulb garlic about 750g mushrooms

2 bottles salad dressing

4 big courgettes

big tube tomato purée

4 red peppers

1 packet dried mixed herbs

6x400g cans chopped tomatoes

1 aubergine

2 packets lasagne sheets

3 packets cheese sauce mix

3 pints milk

5 french sticks

500g cheddar cheese

1 tube garlic purée

2x250g butter 1 packet soft brown sugar

2kg plain yogurt

4 packets frozen summer fruits (or 6 tins)

2x568ml whipping cream

32

Kit: Meat Lasagne: large rectangular tins, divided into 12 or 15 portions Veggie Lasagne: small rectangular tin Salad: salad bowl and/or mixing bowls Brian: round baking tins, large spoonful each

Main: Sausage and Mash Main: Sausage andMash Mash Main: Sausage and Dessert: Chocolate Pudding Main: Sausage and Mash Dessert: ChocolatePudding Pudding Dessert: Chocolate Dessert: Chocolate Pudding Method Method Method 1.

Peel potatoes and cut into small chunks; place in large saucepan covered with cold water Method 1.

Peel potatoes and cut into small chunks; place in large saucepan covered with cold water

1.2. Peel potatoes andand cut arrange into small in serving large saucepan with cold water Slice swiss rolls in chunks; bottom place of large bowls covered 1. 2. Peel potatoes and cut small in large saucepan Slice swiss rolls andinto arrange inchunks; bottomplace of large serving bowls covered with cold water 2.3. Slice swiss rolls in bottom of large servingsegments bowls on top of swiss roll Drain most of and the arrange juice from spoon 2. 3. Slice swiss rolls in mandarins bottom of then large bowls on top of swiss roll Drain most ofand thearrange juice from mandarins then serving spoon segments 3.4. Drain most of the juice from mandarins then spoon segments on top of spoon swiss roll Make up angel delight using slightly less milk than given on packet and top of mandarins 3. 4. Drain most the delight juice from segments on top ofspoon swiss on roll Make up of angel usingmandarins slightly lessthen milkspoon than given on packet and on top of mandarins 4.5. Make up angel delight using slightly less milk than given on packet and spoon on top of mandarins Placeup sausagesdelight in traysusing and slightly bake inless oven Gasthan 5/190C minutes veggie sausages only take 30 4. 5. Make milk givenfor on60 packet and (but spoon on top of mandarins Place angel sausages in trays and bake in oven Gas 5/190C for 60 minutes (but veggie sausages only take 30 minutes) 5.

Place sausages in trays and bake in oven Gas 5/190C for 60 minutes (but veggie sausages only take 30 minutes) 5.

Place sausages in trays and bake in oven Gas 5/190C for 60 minutes (but veggie sausages only take 30 6. 6.minutes) Boil potatoes until tender, drain and mash with margarine, milk and mustard minutes) Boil potatoes until tender, drain and mash with margarine, milk and mustard 6.7. Boil potatoes until tender, drain and mashheat withinmargarine, milk soft and mustard Peel andand slice onions; fryfry over aalittle 6. 7. Boil potatoes until tender, drain and mashheat withinmargarine, milk soft and mustard Peel slice onions; overmedium medium littleoil oiluntil until 7.8. Peel andupslice onions; fry over medium heat inthen a little oil until soft Make gravy granules with boiling water, stir into onions 7. 8. PeelMake and slice onions; fry over heat inthen a little until soft up gravy granules withmedium boiling water, stiroil into onions 8.9. Make up gravy granules with boil boiling water, then stir into onions Peel and slice carrots then until tender Peel slice carrotswith thenboiling boil until tender 8. 9. Make upand gravy granules water, then stir into onions 9.10. Peel and peas slice with carrots thenwater, boil until tender Cover boiling then bring peascarrots with boiling water, then bringback backtotoboil boiland anddrain drain 9. 10.PeelCover and slice then boil until tender 10. Cover peas with boiling water, then bring back to boil and drain 10. Cover peas with boiling water, then bring back to boil and drain

Ingredients Ingredients Ingredients Main Main Ingredients

Main about sausages (2-3 perperson) person) about 1212 lb lb sausages (2-3 per Main about 12 veggie lb veggie sausages (2-3 per person) packet sausages packet sausages about 12 lb sausages (2-3 per person) packet veggie sausages 6 large onions 6 large onions packet veggie sausages 6 1large onions 1 pot veggie gravy granules pot veggie gravy granules 6 large onions wholegrain mustard 1 Jar potJar veggie gravy granules wholegrain mustard 1 pot veggie gravy granules 6kg potatoes Jar wholegrain mustard 6kg potatoes Jar wholegrain mustard 2 big (1.5kg) bags frozen peas 6kg potatoes 2 big (1.5kg) bags frozen peas 6kg potatoes 10 large carrots 2 10 biglarge (1.5kg) bags frozen peas carrots 2 big (1.5kg) bags frozen peas Dessert 10Dessert large carrots 10 large carrots 4 chocolate swiss rolls Dessert 4 chocolate swiss rolls Dessert 4 packets chocolate angel delight 4 4chocolate swiss rolls packets chocolate angel delight 4 chocolate swiss rolls 3 pints full fat milk 4 3packets chocolate pints full fat milk angel delight 4 packets chocolate angel 4 tins mandarins juicedelight 3 4pints fat milk in in tins full mandarins juice 3 pints full fat milk 4 tins mandarins in juice 4 tins mandarins in juice

Kit: Kit: Sausages:large large rectangular rectangular tins, 2-3 per perSausages: perKit: Kit: son son Sausages: large rectangular tins, 2-3 per perSausages: large rectangular tins, 2-3 per person VeggieSausages: Sausages: small small rectangular rectangular tin Veggie son Mash:Sausages: largestsaucepan, saucepan, big spoonful spoonfultineach Veggie small rectangular Mash: largest big each Veggie Sausages: small rectangular tin Onion Gravy: medium saucepan Mash: largest saucepan, big spoonful Onion Gravy: medium saucepan each Mash: largest saucepan, big spoonful each Peas:Gravy: pressure cookersaucepan base Onion medium Peas: pressure cooker base Onion Gravy: medium saucepan Carrots: next to smallest smallest saucepan Peas: pressure cooker base saucepan Carrots: next to Peas: pressureTrifle: cooker base baking tins, big Chocolate round Chocolate round baking tins, big Carrots: nextTrifle: to smallest saucepan spoonfulnext eachto smallest saucepan Carrots: spoonful each Chocolate Trifle: round baking tins, big Chocolate spoonful eachTrifle: round baking tins, big spoonful each

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Main: BeefBeef Stew Main: Stew Main: Main: Beef Beef Stew Stew Veggie Main: Veggie Stew Veggie Main: Veggie Stew Veggie Veggie Main: Main: Veggie Veggie Stew Stew Dessert: Apple Crumble Dessert: Apple Crumble Dessert: Dessert: Apple Apple Crumble Crumble

Method Method Method Method 1.

Peel, core and slice apples then cover with water

1.

Peel, core and slice apples then cover with water 1. 2.Peel, 1. Cut core Peel,and core slice andapples slice apples then cover then with coverwater with water small rubthen intorub 1kginto flour until theuntil texture is like breadcrumbs 2. butter Cut into butter intopieces smallthen pieces 1kg flour the texture is like breadcrumbs 2. 3.Cut 2. Stir butter Cut butter into small intopieces small pieces then rub then into rub 1kg into flour 1kguntil flourthe until texture the texture is like breadcrumbs is like breadcrumbs in sugar and half packet of cinnamon 3.

Stir in sugar and half packet of cinnamon 3. 4.Stir 3. in Stir sugarinand sugar halfand packet half packet of cinnamon of cinnamon Drain place trays;insprinkle over sultanas 4. apples Drain then apples theninplace trays; sprinkle over sultanas 4. 5.Drain 4. Spread apples Drain apples then place theninplace trays;in sprinkle trays; sprinkle over sultanas over sultanas crumble topping over 5.

Spread crumble topping over 5. 6.Spread 5. Bake Spread crumble crumble toppingtopping over over 5/190C for 20-30 6. Gas Bake Gas 5/190C forminutes 20-30 minutes 6. 7.Bake 6. Chop Gas Bake 5/190C Gas 5/190C for 20-30 for minutes 20-30 minutes onions and garlic (set aside onion½for veggie), slice mushrooms and carrots and halve 7.

Chop onions and garlic (set½aside onion for veggie), slice mushrooms and carrots andpotatoes halve potatoes 7. 8.Chop 7. Fry onions Chop onions and garlic and(set garlic aside (set½aside onion ½ for onion veggie), for veggie), slice mushrooms slice mushrooms and carrots and carrots and halve andpotatoes halve potatoes in LARGE saucepan until onion 8. veg Fry veg in LARGE saucepan untiltranslucent onion translucent 8. 9.Fry 8. veg Fry in LARGE veg in LARGE saucepan saucepan until onion until translucent onion translucent Slice ON RED CHOPPING MAT then toss in flour toflour coat to coat 9. beef Slice beef ON RED CHOPPING MAT then toss in 9. 10.

Slice 9. Fry beef SliceON beef RED ONCHOPPING RED CHOPPING MAT then MATtoss thenintoss flourintoflour coatto coat in frying in batches until browned then add to veg 10.beefFry beef inpan frying pan in batches until browned then add to veg 10. 11.

Fry 10. beef Fryinbeef frying in pan frying in pan batches in batches until browned until browned then add then to add veg to veg Make up stock cubes with 6 pints boiling water and add to 11. Make up stock cubes with 6 pints boiling water and meat add to meat 11. 12.

Make 11. Stir up Make stock up cubes stock with cubes6 with pints6boiling pints boiling water and water addand to add meatto meat purée and leave simmer gently gently 12.in tomato Stir in tomato purée andtoleave to simmer 12. 13.

Stir 12. in tomato Stir in tomato purée and purée leave andto leave simmer to simmer gently gently Chop onion and fry and untilfry soft 13. reserved Chop reserved onion until soft 13. 14.

Chop 13. Stir reserved Chop reserved onion and onion fryand untilfrysoft until soft in tomatoes and drained beans 14. Stir in tomatoes and drained beans 14. 15.

Stir 14. in tomatoes Stir in tomatoes and drained and drained beans beans Peel cut intocut chunks and stirand in; bring boil and simmer until potato soft is soft 15. sweet Peelpotato, sweet potato, into chunks stir in;tobring to boil and simmer until is potato 15. 16.Peel 15. Mix sweet Peel potato, sweet potato, cut intocut chunks into chunks and stirand in; stir bring in;to bring boilto and boil simmer and simmer until potato until potato is soft is soft dumplings with suet andsuet flour following packet instructions 16.up Mix up dumplings with and flour following packet instructions 16. 17.

Mix 16. upMix dumplings up dumplings with suet withand suet flour andfollowing flour following packetpacket instructions instructions Add17. dumplings to both meat and veggie stews and simmer until fluffy (about minutes) Add dumplings to both meat and veggie stews and simmer until fluffy 20 (about 20 minutes) 17. Add 17. dumplings Add dumplings to bothtomeat bothand meat veggie and veggie stews and stews simmer and simmer until fluffy until(about fluffy (about 20 minutes) 20 minutes) 18. Cover beans with boiling water then bring to boil, simmer for 5 minutes then drain 18. Cover beans with boiling water then bring to boil, simmer for 5 minutes then drain 18. Cover Cover beans with beansboiling with boiling water then waterbring thento bring boil,tosimmer boil, simmer for 5 minutes for 5 minutes then drain then drain 19.18.

Slice19. bread large chunks Sliceinto bread into large chunks 19. Slice bread Slice into bread large intochunks large chunks 20.19.

Make custard following instructions on tin on tin 20.upMake up custard following instructions 20. Make 20. up Make custard up custard following following instructions instructions on tin on tin

Ingredients Ingredients Ingredients Ingredients 2kg beef stewing steak

4 large loaves crusty bread (variety) 2kg beef stewing steak 4 large loaves crusty bread (variety) 2kg beef 2kgstewing beef stewing steak steak 4 large 4loaves largetinloaves crusty bread crusty (variety) bread (variety) 6 large onions 1x400g tomatoes 6 large onions 1x400g tin tomatoes 6 large 6 onions large onions 1x400g 1x400g tin tomatoes tin tomatoes 2x1.5kg bags plain flour 1 small tin kidney beans 2x1.5kg bags plain flour 1 small tin kidney beans 2x1.5kg 2x1.5kg bags plain bagsflour plain 1tin small kidney kidney beans beans 2 packets veggie suetflour 1 small 1 small tintin butter beans 2 packets veggie suet 1 small tin butter beans 2 packets 2 packets veggie veggie suet suet 1 small 1 tin small butter tin beans butter beans 1 bulb garlic 1 sweet potato 1 bulb garlic 1 sweet potato 1 bulb 1 garlic bulb garlic 1 potato sweet about 750g mushrooms 1 sweet 2kg frozen potato green bean about 750g mushrooms 2kg frozen green bean about 750g about mushrooms 750g mushrooms 2kg frozen green bean green bean small tube tomato purée 2kg frozen 4 beef stock cube small tube tomato purée 4 beef stock cube small1kg tube small tomato tube tomato purée purée 4 beef 4 stock beef cube stock baby potatoes 10 large carrotscube 1kg baby potatoes 10 large carrots 500g sultanas 2x250g butter 1kg baby 1kgpotatoes baby potatoes 10 large 10carrots large carrots 500g sultanas 2x250g butter cinnamon 2x250g small tin custard powder 500gpacket sultanas 500gground sultanas 2x250g butter butter packet ground cinnamon small tin custard powder 1 bag demerara sugar 3 tin pints milk packet packet ground ground cinnamon cinnamon small small custard tin custard powder 1 bag demerara sugar 3 pints milk powder 12demerara cooking (bramley) 1 bag 1large bag12 demerara sugar sugar (bramley) 3 pints3milk pints milk large cooking apples 12 large 12cooking large cooking (bramley) (bramley) apples applesapples

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Kit: Kit: Kit: Beef Kit:Stew: largest saucepan, 1½ Beef Stew: largest saucepan, 1½ Beefladleful Stew: Beef each Stew: largestlargest saucepan, saucepan, 1½ 1½ ladleful each ladleful ladleful each Stew: each smallest saucepan Veggie Veggie Stew: smallest saucepan Veggie Veggie Stew: Stew: smallest smallest saucepan saucepan Green Beans: medium saucepan Green Beans: medium saucepan Green Green Beans: Beans: medium medium saucepan saucepan Apple Crumble: round baking Apple Crumble: round baking tins or large rectangular tins,baking di- tins, diApple Apple Crumble: Crumble: roundrectangular round baking tins or large tins or tins large orrectangular large rectangular tins, di-tins, divided into 12 into vided 12 videdCustard: into vided 12into 12 pressure cooker cooker base base Custard: pressure Custard: Custard: pressure pressure cookercooker base base

Main: Main: Main: Roast Roast Roast Pork Pork Pork Main: Roast Pork Veggie Veggie Main: Main: Baked Baked Mushrooms Mushrooms Veggie Main: Baked Mushrooms Dessert: Dessert: Dessert: Jelly Jelly Jelly and and and Ice Ice Ice Cream Cream Cream Dessert: Jelly and Ice Cream

Method: Method: Method: Method: 1.

1. 1.roast roast 1.roast roast pork pork pork joints joints joints (temp (temp (temp and and time time and should time should should be bebe on onbe the the on pack) pack) the pack) pork joints (temp and time should on the pack) 2.

2. 2.make make 2.make make up upup jellies jellies up jellies following following following instructions instructions instructions on onon packet packet on packet and and put put and in input fridge fridge in fridge to toto set setset to set jellies following instructions packet and put in fridge 3.

3. 3.peel peel 3.peel potatoes potatoes peel potatoes and and chunk chunk and chunk into into large large into large chunks chunks chunks potatoes and chunk into large chunks 4.

4. 4.boil boil 4.boil potatoes potatoes boil potatoes for forfor 55for minutes minutes 5 minutes then then drain then drain drain potatoes 5 minutes then drain 5.

5. 5.spread spread 5.spread spread potatoes potatoes potatoes out out in inout trays, trays, in trays, drizzle drizzle drizzle with with plenty with plenty plenty of of of oil oiloil of and and oil sprinkle sprinkle and sprinkle with with salt with salt potatoes out in trays, drizzle with plenty and sprinkle with saltsalt 6.

6. 6.roast roast 6.roast roast in in oven oven in oven (Gas (Gas 7/210C) (Gas 7/210C) 7/210C) until until crispy until crispy crispy in oven (Gas 7/210C) until crispy 7.

7. 7.peel peel 7.peel and and peel slice slice and carrots; slice carrots; carrots; peel peel swede swede peel swede and and cut cut and into into cut chunks; chunks; into chunks; peel peel and and peel chop chop and chop onions onions onions and slice carrots; peel swede and cut into chunks; peel and chop onions 8.

8. 8.boil boil 8.boil carrots, carrots, boil carrots, swede swede swede and and onion onion and onion until until soft; until soft; drain soft; drain drain and and mash mash and mash with with margarine with margarine margarine and and black black and black pepper pepper pepper carrots, swede and onion until soft; drain and mash with margarine and black pepper 9.

9. 9.chop chop 9.chop chop garlic, garlic, garlic, sprinkle sprinkle sprinkle over over mushrooms, over mushrooms, mushrooms, drizzle drizzle drizzle with with awith a little little a oil; little oil;oil; slice slice oil; mozzarella slice mozzarella mozzarella and and lay lay and on onlay top top on garlic, sprinkle over mushrooms, drizzle with a little slice mozzarella and lay on toptop 10.

10.10. bake bake 10.

(Gas bake (Gas 5/190C) (Gas 5/190C) 5/190C) for forfor 20 20for minutes minutes 20 minutes bake (Gas 5/190C) 20 minutes 11.

11.11. cover cover 11. cover peas peas with peas with boiling with boiling boiling water water water then then bring then bring bring back back to back toto boil boil toand and boil drain drain and drain cover peas with boiling water then bring back boil and drain 12.

12.12. make make 12. make up upup gravy gravy up gravy with with boiling with boiling boiling water water water make gravy with boiling water

Ingredients Ingredients Ingredients Ingredients Several Several Several pork pork joints pork joints joints (about (about (about 3kg 3kg in in3kg total) total) in total) 22 large large 2 large onions onions onions Several pork joints (about 3kg in total) 2 large onions 66 kg kg potatoes potatoes 6 kg potatoes 22 jars jars 2apple apple jars apple sauce sauce sauce 6 kg potatoes 2 jars apple sauce 10 1010 large large 10 large carrots carrots carrots large carrots 22 large large 2 large swedes swedes swedes 2 large swedes 22 big big 2(field) (field) big (field) mushrooms mushrooms mushrooms per per veggie veggie per veggie 2 big (field) mushrooms per veggie

22 big big 2bags bags big bags peas peas peas 2 big bags peas 11 pot pot 1beef beef pot gravy beef gravy gravy granules granules granules 1 pot beef gravy granules Few Few cloves cloves Few cloves garlic garlic garlic Few cloves garlic

11 ball ball 1mozzarella mozzarella ball mozzarella 1 ball mozzarella 88 slabs slabs 8 slabs jelly jelly (4x2 (4x2 jelly flavours) (4x2 flavours) flavours) 8 slabs jelly (4x2 flavours)

22 big big 2tubs tubs big ice ice tubs cream cream ice cream 2 big tubs ice cream

Selection Selection Selection ice iceice cream cream ice cream sprinkles sprinkles sprinkles Selection cream sprinkles

33 bottles bottles 3 bottles ice iceice cream cream ice cream sauces sauces sauces 3 bottles cream sauces

Kit: Kit: Kit:Kit: Roast Roast Roast Pork: Pork: Pork: large large rectangular large rectangular rectangular tins tins Roast Pork: large rectangular tinstins Baked Baked Baked Mushrooms: Mushrooms: Mushrooms: small small rectangular small rectangular rectangular tin tintin tin Baked Mushrooms: small rectangular Potatoes: Potatoes: Potatoes: boil boil in in boil largest largest in largest saucepan, saucepan, saucepan, then then roast roast then in roast in large large in rectangular large rectangular rectangular tins tins Potatoes: boil in largest saucepan, then roast in large rectangular tinstins Peas: Peas: Peas: medium medium medium saucepan saucepan saucepan Peas: medium saucepan Carrot Carrot Carrot and and Swede: Swede: and Swede: next next to to next largest largest to largest saucepan saucepan saucepan Carrot and Swede: next to largest saucepan Jelly: Jelly: Jelly: mixing mixing mixing bowls bowls bowls or oror round round or round baking baking baking tins tins Jelly: mixing bowls round baking tinstins

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Veggie Main: Stilton pasta bake Main: Pasta Bake Main:Bacon Bacon andTomato Tomato Pasta Bake Dessert: Fruit and Salad and Ice Cream Veggie VeggieMain: Main:Stilton Stilton pasta pasta bake bake Dessert: Cream Dessert:Fruit FruitSalad Salad and and Ice Cream Method: 1. boil bacon joints, following instructions on pack 2. Method: peelMethod: and chop onions, deseed and slice peppers, slice courgettes; place in pan with a large splash of oil and1.sweat until soft.

1. boil bacon joints, following instructionsononpack pack boil bacon joints, following instructions 2. peel chop onions, deseed and slicepeppers, peppers,slice slicecourgettes; courgettes; place place in in pan 3. 2. stir peel in pasta sauce and tomatoes andand chop onions, deseed and slice pan with with aa large largesplash splashofofoiloil and sweat until soft. and sweat until soft.

4. in another pan, stir fry mushrooms (halved if large) and broccoli (cut into florets) until tender 3. stir in pasta sauce and tomatoes

stirupinpacket pasta sauce tomatoes 5. 3. make soup and following instructions, then and stir into mushrooms; crumble in stilton cheese 4. another in another pan, stir fry mushrooms(halved (halvedif iflarge) large) andbroccoli broccoli (cut into into florets) until 4. in pan, stir fry untiltender tender 6. fill largest saucepan half fullmushrooms of water and bring to boil; and add pasta and(cut boil for florets) 10 minutes, STIRRING 5. make up packet soup following instructions, then and stir into mushrooms; crumble in stilton cheese REGULARLY; 5. make updrain packet soup following instructions, then and stir into mushrooms; crumble in stilton cheese 6. fill largest saucepan half full of water and bring to boil; add pasta and boil for 10 minutes, STIRRING

fill cheese largest and saucepan of water and bringand to mix boil; together add pasta and boil for 10 minutes, STIRRING 7. 6. grate breadhalf (to full make breadcrumbs) REGULARLY; drain REGULARLY; drain 8. drain bacon, slice into chunks and mix into tomato mixture 7. grate cheese and bread (to make breadcrumbs) and mix together

cheese and bread (to into make breadcrumbs) and mix 9. 7. mixgrate ofinto pasta and together place in small tin 8.4 large drain spoonfuls bacon, slice chunks mushroom and mix intomixture tomato mixture 8. drain bacon, slice into chunks and mix into tomato mixture 10. mix9.remainder of spoonfuls pasta withoftomato sauce, and putmixture into large mix 4 large pasta into mushroom andtins place in small tin mix 4cheese large spoonfuls of pasta into mixture and place in small tin 11. 9. sprinkle and breadcrumbs overmushroom meat and veggie bakes 10. mix remainder of pasta with tomato sauce, and put into large tins

remainder of pastagolden with tomato sauce, and put into large tins 12. 10. bakemix Gas 5/190C and crispy 45veggie minutes) 11.atsprinkle cheeseuntil and breadcrumbs over (about meat and bakes 11. sprinkle cheese and breadcrumbs over meat and veggie bakes 13. empty tins of fruit into large bowls (may not need all the juice) 12. bake at Gas 5/190C until golden and crispy (about 45 minutes)

bake at Gas 5/190C golden and crispy (about 45 13.up empty tins of lettuce, fruituntil intocherry large bowls (may and not need all minutes) the juice) 14. 12. make salad with tomatoes cucumber 13. empty tinsupofsalad fruitwith intolettuce, large bowls not need the juice) 14. make cherry(may tomatoes and all cucumber 14. make up salad with lettuce, cherry tomatoes and cucumber

Ingredients

Ingredients

2kg pasta shapes Ingredients

2kg pasta shapes

3 bacon joints (1.8-2kg) 2kg3pasta baconshapes joints (1.8-2kg) 6 onions 6 onions 3 bacon red joints (1.8-2kg) 6 peppers, and yellow 6 peppers, red and yellow 6 onions 6 courgettes 6 courgettes 6 peppers, red and yellow large head broccoli large head broccoli 6 courgettes 4oz blue stilton cheese 4oz blue stilton cheese

large head broccoli 2 bottles salad salad dressing 2 bottles dressing 4oz blue stilton cheese Dessert Dessert bottles 1x22litre tubs salad vanilladressing ice cream

1x2 litre tubs vanilla ice cream

Dessert 9 tins fruit in fruit juice, typestypes 9 tins in various juice, various 1x2 litre tubs vanilla ice cream 9 tins fruit in juice, various types

2 large (750g) jars tomato based pasta sauce (any2flavour) large (750g) jars tomato based pasta sauce

(any flavour) tomatoes 3 tins chopped 2 large (750g) jars tomato based pasta sauce 3 tins chopped tomatoes 500g (anycheddar flavour) cheese cheddar cheese 3500g tins chopped 8 crusts bread tomatoes 8 crusts breadcheese cheddar 12500g oz button mushrooms 12 oz button mushrooms 8 crusts bread packet or tin stilton and broccoli soup packet or tin stilton and broccoli soup 12 oz button mushrooms Salad (Cucumber, Tomatoes, Lettuce) Salad (Cucumber, Tomatoes, Lettuce) packet or tin stilton and broccoli soup Kit: Kit: Salad (Cucumber, Tomatoes, Lettuce)

Bacon andand Tomato Bake: large rectangular Bacon Tomato Bake: large rectangulartins, tins,dividdivided Kit: into 12 12 ed into Bacon and Tomato Bake: large Stilton Bake: small rectangular tintin rectangular tins, dividStilton Bake: small rectangular ed into 12 Salad: saladsalad or mixing bowls Salad: or mixing bowls Stilton Bake: small rectangular tin Fruit Salad: mixing bowls round bakingtins tins Fruit Salad: mixing bowls or or round baking Salad: salad or mixing bowls Fruit Salad: mixing bowls or round baking tins

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Main: Pork and Apple Casserole Main: Pork Apple Casserole Veggie Main:and Spicy Chickpeas Veggie Main: Chickpeas Dessert: Bread and Butter Pudding Main: Pork andSpicy Apple Casserole Dessert: Bread and Butter Pudding Veggie Main: Spicy Chickpeas

Dessert: Bread and Butter Pudding Method: 1. Method: prick potatoes thoroughly and bake at Gas 4/180C direct on oven shelves for at least two hours, swapping round pilethoroughly into tray when done 1. occasionally; prick potatoes and bake at Gas 4/180C direct on oven shelves for at least two hours, swapping Method: pile spread into traysome whenslices donewith marmalade) and cut slices in half diagonally; layer in round baking 2. round butteroccasionally; bread (can also 1. prick potatoes thoroughly and bake at Gas 4/180C direct on oven shelves for at least two hours, swapping tins 2. withbutter driedbread fruit and (cansugar also spread some slices with marmalade) and cut slices in half diagonally; layer in round baking round occasionally; pile into tray when done

tins with driedmilk, fruit and sugar together and eggs; bread and leave to slices soak in half diagonally; layer in round baking 2.mixbutter bread (can cream also spread some pour slices over with marmalade) and cut 3. mix together milk, cream andplace eggs; ½ pour overand bread and leave tins with and sugar peel anddried slicefruit onions and garlic; onion 1 clove garlicto in soak smallest saucepan for veggie; place rest in 4. peel and slice onions and garlic; place ½ onion and 1 clove garlic in large saucepan and sweat in oil until soft 3. mix together milk, cream and eggs; pour over bread and leave to soak smallest saucepan for veggie; place rest in saucepan and sweat in oil until soft onion and 1 clove garlic in smallest saucepan for veggie; place rest in peel andinslice onions and 5. 4.large toss pork seasoned flourgarlic; untilplace lightly½coated large saucepan sweat in oil until softlightly coated 5. toss porkand in seasoned flour until 6. fry in oil in frying pan in batches until lightly browned then transfer into large saucepan toss in pork seasoned flour until lightly oil in in frying pan in batches untilcoated lightly then and transfer intocinnamon; large saucepan 7. 5.6. addfry to large saucepan 3 tbsp coriander, 1 tbspbrowned chilli powder 1 tbsp stir well and cook for 1 mi7. add to large saucepan 3 tbsp coriander, 1browned tbsp chillithen powder andinto 1 tbsp cinnamon; 6. fry in oil in frying pan in batches until lightly transfer large saucepan stir well and cook for 1 minute nute add to large saucepan 3 tbsp coriander, 1 tbsp chilli powder and 1 tbsp cinnamon; stir well and cook for 1 mi8. 7.dissolve 2 stock cubes, tomato purée and 1 tbsp sugar in 500ml boiling water; add to pork with wine and apple nute 8. dissolve 2 stock cubes, tomato purée and 1 tbsp sugar in 500ml boiling water; add to pork with wine and apple juice; leave to simmer gently leave 2tostock simmer gently 8.juice; dissolve cubes, tomato purée and 1 tbsp sugar in 500ml boiling water; add to pork with wine and apple 9. fry reserved onion and garlic until soft; stir in 1 tsp coriander, 1 tsp cinnamon and 1 tsp chilli powder and cook juice; leave to simmer gently 9. fry reserved onion and garlic until soft; stir in 1 tsp coriander, 1 tsp cinnamon and 1 tsp chilli powder and cook for 1 minute 9.forfry reserved onion and garlic until soft; stir in 1 tsp coriander, 1 tsp cinnamon and 1 tsp chilli powder and cook 1 minute 10. add tinned tomatoes and drained chickpeas and butter beans; dissolve veg stock cube in 250ml boiling water and for minute 10.1 add tinned tomatoes and drained chickpeas and butter beans; dissolve veg stock cube in 250ml boiling water and stir in; leave to simmer very gently, stirring regularly and adding more water if necessary 10. and butter veg stock cube in 250ml boiling water and stiradd in; tinned leave totomatoes simmer and verydrained gently, chickpeas stirring regularly andbeans; addingdissolve more water if necessary 11.stir trim core and chopstirring (but not peel) apples, stirmore into pork 45 minutes before serving in; mushrooms; leave to simmer very gently, regularly and adding waterabout if necessary 11. trim mushrooms; core and chop (but not peel) apples, stir into pork about 45 minutes before serving

3.

4.

trimpudding mushrooms; and chop (but not peel) apples, stir into pork about 45 minutes before serving 12.11. bake at Gascore 4/180C for 30-40 minutes 12. bake pudding at Gas 4/180C for 30-40 minutes 12. bake pudding at Gas 4/180C for 30-40 minutes separate broccoli into florets; place in saucepan about ¼ full of water 13. 13. separate broccoli into florets; place in saucepan about ¼ full of water separate broccoli into florets; placestirring in saucepan about ¼ full of water from overcooking 14.13. bring to boil and steam till tender, to stop those at bottom 14. bring to boil and steam till tender, stirring to stop those at bottom from overcooking

14. bring to boil and steam till tender, stirring to stop those at bottom from overcooking

Ingredients Ingredients Ingredients

2kg pork, cubed 2kg2kg pork, cubed pork, cubed 2kg pork, cubed

500g bag plain flour 500g bagbag plain flour 500g plain flour 500g bag plain flour

5 onions 5 large large onions 5 large onions 5 large onions

5 garlic 5 cloves garlic 5 cloves cloves garlic

5 cloves garlic 500g box mushrooms 500g box mushrooms 500g box mushrooms 500g box mushrooms 6 eating apples 6 large eating apples 6 large large eating 6 large eatingapples apples

tube tomato puree tube tomato puree tube tomato puree tube tomato puree litre apple juice 1 apple juice 1 litre litre apple juice 11litre apple juice ½ bottle white wine 300ml more ½ bottle white wine (or 300ml more ½ bottle white wine (or(or 300ml more ½ bottle white wine (or 300ml more vegetable stock) vegetable stock) vegetable stock) vegetable stock) mild chilli powder mild chilli powder mild chilli powder mild chilli powder

3 stock cubes 3 vegetable vegetable stock cubes ground cori3 vegetable stock cubesground groundcoricori3ander vegetable stock cubes ground coriander ander ander 6 large heads broccoli 6 large heads broccoli 6 large heads broccoli 6 large heads broccoli 400g tin chickpeas 400g tintin chickpeas 400g chickpeas 400g tin chickpeas 400g tin butter beans 400g butter beans 400g tintin butter beans 400g tin butter beans 20 baking potatoes 20 baking potatoes 20 baking potatoes 20 baking potatoes 2 loaves sliced white bread 2 loaves sliced white bread loaves sliced white bread 22 loaves sliced white bread 500g dried mixed fruit 500g dried mixed fruit 500g dried mixed fruit 500g dried mixed fruit pints milk 2½ pints milk 2½2½ pints milk 2½ pints milk 284ml double cream 284ml pot double cream 284ml pot double cream 284ml potpot double cream 500g granulated sugar 500g granulated sugar 500g granulated sugar 500g granulated sugar

ground cinnamon ground cinnamon ground cinnamon ground cinnamon

eggs 12 eggs 12 eggs 1212 eggs

400g chopped tomatoes 400g tintinchopped tomatoes 400g tin 400g tin chopped chopped tomatoes tomatoes

250g butter 250g butter 250g butter

250g butter

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Kit: Kit: Kit: Pork Porkand and Apple Apple Casserole: Casserole: Pork and Apple Casserole: largest saucepan ,, 1½ largest saucepan 1½ ladlefuls ladlefuls largest saucepan , 1½ ladlefuls each each each Spicy SpicyChickpeas: Chickpeas: smallest Spicy Chickpeas: smallest saucepan saucepan saucepan Broccoli: medium saucepan Broccoli: medium Broccoli: medium saucepan

Bread and Butter Bread Butter Pudding: Bread andand Butter Pudding: round baking tins round baking tins or rectanguround baking tins or rectangulartrays, trays, divided into 12 lar divided into lar trays, divided into 12

Main: Chicken Pie Main: Main:Chicken ChickenPie Pie Veggie Main: Mushroom Pie Main: Chicken Veggie Main:Pie Mushroom Pie Dessert: Cheesecake Dessert: Cheesecake Veggie Main: Mushroom Pie Dessert: Cheesecake Method: Method: Method:

Dessert: Cheesecake

1. crush digestives and mix with melted butter; press into base of round baking tins 1.Method: crush digestives andand mixmix with melted butter; 1. crush digestives with melted butter;press pressinto intobase baseofofround round baking baking tins tins 2. make up dream topping according to instructions; beat in cheese and vanilla essence until well mixed 2.1. 2. make up dream topping according to instructions; beat in cheese and vanilla essence until well wellmixed mixed crush digestives and mix with melted butter; press into base of round baking tins make up dream topping according to instructions; beat in cheese and vanilla essence until 3. pour over biscuit base, smooth top and place in fridge to set make up over dream topping according to instructions; into cheese 3.2. 3. pour over biscuit base, smooth top and fridge pour biscuit base, smooth top andplace placeininbeat fridge toset set and vanilla essence until well mixed 4. potatoes, cut into chunks and place in large saucepan pour over biscuit smooth top and place inlarge fridge to set covered 4.3. peel peel potatoes, cutbase, intointo chunks and place inin large saucepan covered with cold water 4. peel potatoes, cut chunks and place saucepan coveredwith withcold cold water 5. chicken into chunks on RED CHOPPING peelslice potatoes, cut into chunks and place in large MAT saucepan 5. chicken into chunks RED CHOPPING MAT covered with cold water 5.4. slice slice chicken into chunks onon RED CHOPPING MAT 6. flour, seasoning, 22 tbsp chilli powder and grated until well coated slicemix chicken into chunks RED CHOPPING MAT 6. flour, seasoning, 2on tbsp chilli powder and gratedzest zestof lemonsin inbowl bowland toss chicken 6.5. mix mix flour, seasoning, tbsp chilli powder and grated zest ofoflemons lemons in bowl and toss toss chicken chickenuntil untilwell wellcoated coated 6. mix flour, seasoning, 2 tbsp chilli powder and grated zest of lemons in bowl and toss chicken until well coated 7. peel and slice 5½ onions; in saucepan sweat gently with a sprinkling of sugar until golden 7. peel and slice 5½ onions; in saucepan sweat gently with a sprinkling of sugar until golden 7. peel and slice 5½ onions; in saucepan sweat gently with a sprinkling of sugar until golden 8. chicken in to and add to onions; and mushroom and juice; simmer gently peel slice 5½ onions; in saucepan sweat gently add with achicken sprinkling sugar untilsoup golden 8. fryand chicken in batches to seal and add onions; addchicken andof mushroom soup and 8.7. fry fry chicken in batches batches to seal seal and add toto onions; add chicken and mushroom soup and lemon lemonjuice; juice;simmer simmergently gently for for 30 minutes 8. 30 fryminutes chicken in batches to seal and add to onions; add chicken and mushroom soup and lemon juice; simmer gently for 30 minutes

for 9.

30 minutes remaining onion ⅓mushrooms; sweatgently gentlyuntil untilsoft, soft,stir stirin inmushroom mushroom soup 9. remaining half onion and ⅓ sweat 9. slice sliceslice remaining halfhalf onion andand ⅓mushrooms; mushrooms; sweat gently until soft, stir in mushroom soup 9. slice remaining half onion and ⅓ mushrooms; sweat gently until soft, stir in mushroom soup 10. slice remaining mushrooms and add to chicken 10. slice remaining mushrooms and add to chicken 10. slice remaining mushrooms and add to chicken

10. slice remaining mushrooms and add to chicken

11. chop parsley leaves and add to both chicken and mushrooms 11.

11. chop chop parsley parsley leaves leaves and and add add to to both both chicken chicken and and mushrooms mushrooms 11.12. chop parsley leaves and add to both chicken and mushrooms place chicken mixture in large tins and mushroom mixture insmall small tin 12.

12. place place chicken chicken mixture mixture in in large large tins tins and and mushroom mushroom mixture mixture in in small tin tin 12.13. place chicken mixture in large tins and mushroom mixture in small tin egg roll out pastry and place on top of fillings; brush with milkororbeaten beaten 13.

13. roll roll out out pastry pastry and and place place on on top top of of fillings; fillings; brush brush with with milk milk or beaten egg egg 13.14. rollbake out pastry and placeuntil on top of fillings; brush withminutes) milk or beaten egg at Gas 6/200C pastry is golden (45-60 14. bake at Gas 6/200C until pastry is golden (45-60 minutes) 14. bake at 6/200C until until pastryisisgolden golden(45-60 (45-60 minutes) 14.15. bake at Gas Gas 6/200C minutes) bring potatoes to boil pastry and cook until tender 15. bring potatoes to boil and cook until tender 15. bring potatoes to boil and cook until tender 15.16. bring potatoes to boil and cook until tender mash with garlic purée, margarine and milk 16. mash with garlic purée, margarine and milk 16. mash purée,margarine margarineand andmilk milk 16.17. mash with with garlic garlic purée, cover peas and sweet corn (mixed or separate) with boiling water, bring to boil and drain 17. peas and sweet corn (mixed or separate) with boiling water, bring to and 17. cover sweet corn corn(mixed (mixedor orseparate) separate) with boiling water, bring to boil boil and drain drain 17.cover cover peas peas and sweet with boiling water, bring to boil and drain 18. pour pie filling over cheesecake 18. pour pie filling over cheesecake 18. over cheesecake cheesecake 18.pour pour pie pie filling over

Ingredients Ingredients Ingredients Ingredients

2kg chicken breasts 2kg chicken breasts 2kg500g chicken breasts 2kg chicken breasts plain flour 500g plain flour 500g plain flour 500g plain mild chilliflour powder mild chilli powder mild powder 3chilli lemons mild chilli powder

lemons 333lemons 6 onions lemons 6 onions 66 onions 5 tins condensed chicken & onions tins condensed chicken mushroom soup 555tins chicken && tins condensed condensed mushroom soup chicken & 750g mushrooms mushroom soup mushroom soup 750g mushrooms 750g mushrooms 750g mushrooms Dessert Dessert 800g soft cheese (e.g.

Dessert Dessert 800g soft cheese (e.g.

Philadephia) 800g soft (e.g.

Philadephia) 800g soft cheese cheese (e.g.

4 packets dream topping Philadephia) 4 packets dream topping Philadephia) 44 packets dream packets dream topping topping 1 pint milk 1 pint milk

11 pint pint milk milk

1 tin condensed mushroom soup tin condensed mushroom soup 111tin mushroom soup tincondensed condensed mushroom soup bunch of fresh parsley

bunch fresh parsley bunch ofof fresh parsley bunch of fresh parsley 3 packets puff pastry 333packets puff pastry packets puff 5kg potatoes packets puff pastry pastry

5kg potatoes 5kg potatoes tube garlic purée 5kg potatoes tube purée tube garlicbags purée 2 garlic large (1.5kg) frozen peas

tube garlic purée

22large bags (1.5kg) frozen peas 2 large large bags bags (1.5kg) (1.5kg) frozen frozen peas peas 2 large bags (1.5kg) frozen 2 large bags (1.5kg) frozen sweetcorn 22 large (1.5kg) large bags bags (1.5kg) frozen frozen sweetcorn 2x250g butter sweetcorn sweetcorn 2x250g butter 2x400g digestive biscuits 2x250g butter 2x250g butter 2x400g digestive biscuits 2x400g digestive biscuits 2x400g digestive 4 tins pie toppingbiscuits (e.g. black cher4 tins ry)pie topping (e.g. black cher44 tins topping (e.g. ry) tins pie pie topping (e.g. black black chercherbottle vanilla essence ry) bottle ry) vanilla essence

bottle bottle vanilla vanilla essence essence

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Kit: Kit:Kit: Chicken Pie: large rectangular Kit: Chicken Pie: Pie: large rectangular Chicken rectangular tins, divided intolarge 12 or 15 Chicken Pie: large rectangular tins,tins, divided into into 12 or12 15or 15 divided Mushroom Pie: small tins, divided into 12 or 15 Mushroom Pie: smallsmall Mushroom rectangular tinPie: Mushroom Pie: small rectangular tin tin rectangular Mash: largest rectangular tinsaucepan Mash: largest saucepan Peas Sweet corn: Mash: largest saucepan Mash:and largest saucepan Peasmedium and Sweet corn:and pressure saucepan Peas and Sweet corn: Peassaucepan and Sweet corn: medium and pressure cooker base medium saucepan and medium saucepan and pressure pressure cooker base Cheesecake: round baking cooker base cooker base Cheesecake: baking tins, dividedround intoround 12 Cheesecake: baking tins, Cheesecake: divided into 12 round baking

tins, tins, divided divided into into 12 12

Example Example Example Example Menu Menu Plans Plans Menu Plans Menu Plans

Each Each cook cook is is different, different, however, however, some some find find it it helpful to make make aa meal ameal meal plan plan prior prior to their their Each cook is different, however, some find it helpful helpfultoto make plan prior tototheir achcamp. cook isThis different, however, some find itthey helpful to make awhen meal plan prior to going their camp.

This means they can plan what they need buy and know what’s tototo camp.

This means means they they can can plan plan what what they need need toto to buy buy when when and and know know what’s what’s going going amp.

Thishappen means they can planweek, what they need to buy when and know what’s tomenu. over the following week, some campers also like toto know what’s on the menu.

Rehappen happen over over the the following following week, some some campers campers also also like like to know know what’s what’s ongoing on the the menu.

ReReappen over the following week, some campers also like to know what’s on the menu.

Remember circumstances can change so it is is good remain flexible. member member circumstances circumstances can can change change soso it it is good good toto to remain remain flexible. flexible. member circumstances can change so it is good to remain flexible.

Saturday

Lasagne

Saturday

Quiche and Salad

Sunday

Chicken Pie

Quiche Quiche andand Salad Salad Saturday Saturday Ice Cream QuicheIce and Salad Saturday Ice Cream Cream

Lasagne Saturday Saturday Lasagne Garlic Bread Lasagne Saturday Garlic Garlic Bread Bread Salad

Ice Cream Chicken Chicken PiePie Sunday Sunday Garlic Mash Chicken Pie Sunday Garlic Garlic Mash Mash

GarlicSalad Bread Salad Fruit Salad and Ice SaladFruit Cream Fruit Salad Salad andand IceIce

Green Beans

Roast Pork Sunday Cream Cream Fruit Salad and Ice

Garlic Green Mash Green Beans Beans Chocolate Trifle

Roast Pork Pork CreamRoast Sunday Sunday Roast Potatoes Beans Chilli con Carne Monday Green Chocolate Chocolate Trifle Trifle RoastRoast Pork Sunday Roast Potatoes Potatoes Carrot and Swede Chocolate Trifle Rice Chilli Chilli concon Carne Carne Monday Monday Roast Potatoes Eton Carrot Carrot andMess and Swede Swede Chilli con Carne Monday Broccoli Rice Rice Carrot andChicken Swede and Leek Stew Monday Eton Eton Mess Mess Rice Apple Crumble Broccoli Broccoli Riceand Eton Mess Chicken Chicken and Leek Leek Stew Stew Monday Monday Beef Stew and DumpTuesdayBroccoli Apple Apple Crumble Crumble Chicken and Leek Stew Green Beans Monday lings Rice Rice Apple Crumble Beef Beef Stew Stew andand DumpDumpTuesday Tuesday Chocolate Trifle Crusty Bread Rice Green Green Beans Beans Beef Stew and Dumplings lings Tuesday Fish and Chips Tuesday Green Beans lings Peas and Sweetcorn Chocolate Chocolate Trifle Trifle Crusty Crusty Bread Bread Shepherd’s Pie WednesChocolate Trifle CrustyApple BreadCrumble Fish Fish andand Chips Chips Tuesday Tuesday day Peas andand Sweetcorn Sweetcorn Lasagne Wednesday Peas Broccoli Fish and Chips Tuesday Peas and Sweetcorn Shepherd’s PiePie WednesWednes- Shepherd’s Salad Apple Apple Crumble Crumble Cheesecake Pie Wednesday day Shepherd’sPasta Apple Crumble Lasagne Lasagne Wednesday Wednesday Thursday Fruit Flan Broccoli BroccoliBake day Lasagne Wednesday Broccoli Sausage Thursday Salad Salad and Mash Salad Cheesecake Cheesecake Salad Peas and Sweetcorn Cheesecake Chocolate Pasta Bake Bake Pudding Thursday Thursday Pasta Fruit Fruit Flan Flan Pasta BakeChicken Curry Thursday Friday Fruit Flan Bread andand Butter PudSausage and Mash Mash Thursday Thursday Sausage Salad Salad dingand Mash Sausage Thursday Salad Rice Peas Peas andand Sweetcorn Sweetcorn BBQ Friday Chocolate Chocolate Pudding Pudding Peas and Sweetcorn and Ice Cream Chocolate Jelly Pudding Chicken Chicken Curry Curry Friday Friday Bread Bread andand Butter Butter PudPudChicken Curry Friday Bread ding and Butter Pudding Rice Rice ding BBQ BBQ Friday Friday Rice BBQ Friday Jelly Jelly andand IceIce Cream Cream Jelly and Ice Cream

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Cake and Biscuit Recipes Never Fail Cake

Ingredients 4oz glacé cherries 5ozg can pineapple chunks in juice 4oz butter, cut into cubes 12oz dried fruit

Method

Place cherries, pineapple (with juice), butter, dried fruit and sugar in saucepan. Heat gently, stirring occasionally, until butter has melted and sugar dissolved. Stir in flour and eggs until well mixed. Pour into foil lined tin. Bake at Gas 4/180C for 1½ hours.

6oz light muscavado sugar 2 eggs 8oz self raising flour Any Occasion Cake

Ingredients

Method

1 lb dried fruit 4oz raisins 4oz glacé cherries grated zest of 1 lemon & 1 orange ¼ pt sherry 6oz soft brown sugar 4oz plain flour 2oz self raising flour 2 oz ground almonds 1 tsp mixed spice 6 oz butter, softened 3 eggs

Marinade fruit and zests in sherry overnight. Mix dry ingredients with butter and eggs and stir in drained fruit. Spoon into lined tin, smooth surface and bake at Gas 1/140C for 2½ hours.

Lemon Curd Cake

Ingredients

Method

1 jar lemon curd

Beat half of the lemon curd with the sugar and butter, then beat in eggs one by one. Fold in flour. Pour into tin, then dollop rest of lemon curd in teaspoonfuls over surface. Bake at Gas 3/170C for 1 hour, covering halfway through. Cool in tin.

6oz granulated sugar 6oz soft butter 3 eggs 8oz self raising flour

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Cake and Biscuit Recipes Method

Toffee Square Cakes

Ingredients 8 oz butter 8oz golden syrup 10oz self raising flour 1 tsp salt 8oz light muscavado sugar 3 eggs 2 tbsp milk

Melt butter and syrup together then cool for 15 minutes. Mix flour, salt and sugar together, beat in butter and syrup, then eggs and milk.

Bake at Gas 3/170C for 40-50 minutes.

Rich Chocolate Cake

Ingredients

Method

12oz self raising flour 4oz plain flour 3 oz cocoa powder 1 tbsp instant coffee 250g butter 200g dark chocolate 1 tbsp oil 1 cup water 12oz granulated sugar 2 eggs

Heat butter, chocolate, oil, water and sugar together until smooth.

Sift in dry ingredients, and stir in eggs until well combined. Bake at Gas 3/170C for 2 hours.

Cherry Oaties

Ingredients

Method

Mix together dry ingredients and 3oz plain flour fruit. Mix in butter and eggs. Bake 3oz self raising flour at Gas 4/180C for 20 minutes.

12oz oats 4oz granulated sugar 4oz glacĂŠ cherries, halved 4oz white chocolate, chopped into small chunks (or add extra cherries) 125g butter, melted 2 eggs

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Cake and Biscuit Recipes Golden Crispes

Ingredients 3oz corn flakes

4 tbsp golden syrup 1 tbsp sugar

Method

Melt butter, syrup, vanilla essence and butter together and boil for 1 minute. Mix in cornflakes. Spoon into paper cases and leave to set.

1 oz butter Vanilla/almond essence Mallow Crispies

Ingredients 4oz soft toffees 4oz butter 4oz marshmallows

Method

Melt together toffees, butter and marshmallows and stir in rice crispies. Spoon into paper cases (quickly!) and leave to set.

5oz rice crispies

Chocolate Biscuit Cake

Ingredients 100g butter

3 tbsp golden syrup 2 tbsp cocoa powder

Method

Melt together butter, syrup and cocoa, and stir in biscuits and raisins.

Spoon into tin and leave to set before cutting into slices.

200g digestive biscuits, crushed 50g raisins Simple Jammy Biscuits

Ingredients

8oz self raising flour

4oz caster sugar 4oz butter 1 egg, beaten 4 tbsp strawberry jam

Method

Rub flour, sugar and butter together. Mix in egg to form a stiff dough.

With floured hands, shape into a cylinder, cut into 2cm thick slices.

Make a dent in each and add tsp of jam. Bake at Gas 5/190C for 10-15 minutes.

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Useful Links WRG Website—Cooks Pages https://www.waterways.org.uk/wrg/volunteer/cooking/ cook_s_corner Food Standards Agency Website http://www.food.gov.uk/ Food Allergen Summary https://www.food.gov.uk/sites/default/files/allergy-resources-factsheet.pdf Safer Food Better Business https://www.waterways.org.uk/wrg/wrg_documents/ leaders_documents/safer_food_better_business Catering for Special Diets http://www.3663.co.uk/health-and-wellbeing-dietaryrequirements

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Š copyright Waterway Recovery Group Waterway Recovery Group is part of The Inland Waterways Association (registered office: Island House, Moor Road, Chesham, HP5 1WA).

The Inland Waterways Association is a non-profit distributing company limited by guarantee, registered in England no 612245, and registered as a charity no 212342. VAT registration no 342 0715 89.