The Barometer presents The Wetherby Lockdown Cookbook

THe

BAROMETER Presents

THE WETHERBY LOCKDOWN COOKBOOK

THE WETHERBY LOCKDOWN COOKBOOK!

Welcome In this special edition of The Barometer, the boys and teachers bran-dish their culinary creations.

Wetherby’s eminent selection of extra-curricular activities would normally include Mr Leverage’s cookery club, but it has no longer taken place with the return to online learning. Nevertheless, our characteristic Wetherby enthusiasm prevailed and Mr Leverage set up an inter-Trib cooking competition.

The aim was to be more imaginative in the kitchen or put together a family classic. It had to be a “one-pot” dish and entail no more than 60 minutes of preparation time. Our judging panel had the tremendous task of selecting fourteen fabulous recipes for this cookbook, based on individuality and significance.

Very soon, the dedicated Microsoft Teams chat became inundated with a superb variety of exceptional food. It was an opportunity for all year groups to contribute with great gusto, and for everybody to share something special about their cultural or familial traditions; it enabled all of us to learn something new about different customs.

Here you will find simple step-by-step methods that are easy to follow, so you can try some of the recipes yourself. The WSS community has done a lot of cooking during lockdown; it’s certainly a delightful and delicious way to keep busy.

After the success of last year’s Diversity Day, I don’t think anyone was expecting us to resort to an online celebration of multiculturalism at WSS. Still, I can adamantly affirm that everybody thoroughly enjoyed it. I hope you will relish the marvellous miscellany of recipes in the pages that follow, including hand-caught perch fillet and homemade banana muffins.

Henry B, Year 12 Senior Editor of The Barometer Cover image: Tiramisù all’italiana - Henry B, Year 12 and Oliver B, Year 9

SAVOURY Poached Duck Egg with Asparagus and Vinaigrette - Gabriel T, Year 13 Lamb Samosas - Ihsan A, Year 7 Perch Fillet - Anselm R, Year 13 Roasted Pork Ribs - Miguel A-C, Year 7 Spaghetti Alla Carbonara - Tommaso S, Year 12 Spanakopita - Evangelos M, Year 13 Truffled Mac ‘n’ Cheese - Harrison S, Year 13 Creamy Vegetarian Quorn Pasta - Barnaby M-J, Year 7

POACHED DUCK EGG WITH ASPARAGUS AND VINAIGRETTE Gabriel T, Year 13 Significance This dish is essentially my take on a weekend breakfast with a little twist of fancy ingredients. I remember asking my parents to buy them just so I could try to make something new, and the recipe itself was something I devised on the spot based on my previous cooking experience.

Ingredients (for one portion) • 1-2 duck egg(s) • 1 spoon of white wine vinegar • Salt • Pepper • Lemon juice • Grain mustard • Asparagus

Method Eggs: • Fill a pan with boiling water.

• Then, add the white wine vinegar.

• Swirl vigorously.

• Pour in the cracked duck eggs.

Asparagus: • Cut the ends off the asparagus and steam them for 1½ minutes until they are tender.

Vinaigrette: • Mix the vinegar, salt, and pepper with a squeeze of lemon juice and a spoon of grain mustard.

LAMB SAMOSAS Ihsan A, Year 7 Significance This meat-filled pastry is a traditional dish from Pakistan.

It is my favourite side dish and a good starter, as well. I remember my mum making them when I was a young child. It brings back memories.

Ingredients (for 10-15 samosas) • 500g lamb mince • 1 large onion • 1 teaspoon of garlic/ginger • 1 teaspoon of salt • 1 teaspoon of cumin seeds • 3 crushed green chillies • Filo pastry sheets • Oil in which to fry

Method • Cook the lamb mince, onion, and garlic/ginger for approximately 15 minutes until soft, dry, and brown.

• Add salt, cumin seeds, and green chillies.

• Cook for 5 more minutes.

• Cut the filo pastry into a long rectangle.

• Place the cooked mince mixture into one corner.

• Fold it over a few times to make a triangle, using a bit of water to seal the edge and form the samosa.

• Heat oil to a medium temperature and then add a few samosas at a time. Fry until golden.

• Enjoy with some ketchup or mint yogurt.

PERCH FILLET Anselm R, Year 13 Significance This is a nice main course that is simple to prepare once you find the ingredients. I have cooked this dish for as long as I can remember; perch is a traditional fish ingredient used in the Finnish archipelago. This dish is special to me because it reminds me of warm and long summer days in Finland. The beauty of the recipe is that you can prepare it exactly how you want.

Ingredients • Perch Fillets • Butter • Salt and Pepper • Dill (optional) Method • Melt some butter in a pan.

• Place the perch fillets in the pan and fry both sides, adding salt and pepper, until perfectly crispy and brown on the outside (ensure you don’t overcook it).

• You can add dill on top if you want.

• The fish is best when served with new potatoes.

• You can use the leftover butter from the frying as a sauce for the fish or the potatoes.

ROASTED PORK RIBS Miguel A-C, Year 7 Significance I relish this succulent main course and I love that I can eat it with my hands (messy!)

My parents enjoy cooking very much and it is common for Spanish families to do it together during the weekends/holidays. They have instilled in me their love for cooking and trying new things, so I usually cook with them during the weekend as they used to do with their mothers and grandmothers.

This recipe is special because I created it during the March lockdown and the whole family adored it.

Ingredients (for four portions) • Rack of pork ribs (ideally from a good butcher to ensure quality) • Extra virgin olive oil • Salt • Pepper • 1 cube of beef stock • Fresh rosemary

Method • Optional - Remove the thin membrane covering the rack. It can become a bit tough when cooked and since I love ribs that literally fall off the bone, the membrane has to go. To remove it, gently slide a knife under the membrane and pull it off the bones using your fingers.

• Mix the beef cube with some extra virgin olive oil. The mixture should be abundant enough to massage it over all the ribs.

• Pour the seasoning on the ribs and massage it until it is evenly spread.

• Add salt and pepper to your liking.

• Marinate for one hour at room temperature.

• Set the oven to 170°C. • Place the rosemary leaves on top of the ribs before putting them into the oven.

• Bake the ribs for 1.5-2 hours, depending on the thickness of the ribs.

• Remove them and cover with foil for 5 minutes before serving.

• They should come right off the bone so that they can be easily served. Enjoy!

SPAGHETTI ALLA CARBONARA Tommaso S, Year 12 Significance Being born in an Italian family does have its privileges. One of them is always having colourful and delicious food on your table. Thanks to my grandma and mum, I’ve become quite good when it comes to cooking. With Covid-19 dampening my holiday plans, I miss my family more than ever.

I picked this recipe because it reminds me of my home in Italy. The use of produce and supplies native to Tuscany incorporated in such a simple yet well-known dish has reminded me of the pride and joy I experience every time I see a Tuscan cypress, the rolling hills of Val d’Orcia, or the sunflower fields in bloom between mid-June and August.

With ingredients that are easy to come by and very little preparation/cooking time, you’ll be able to experience true Tuscan flavours in this dish.

Ingredients (for four portions) • 350g spaghetti • 120g guanciale (or pancetta) • 30g grated Pecorino Romano (or Parmigiano Reggiano) • 2 eggs • Salt • Black pepper Method Meat version: • Prepare the pancetta (or guanciale). It can be either diced or cut in thin strips. The original recipe strictly requires guanciale (cured meat from pork jowl or cheek), but the version with pancetta is very common and tasty as well.

• In a large bowl, mix the eggs (or just the yolks, for a thicker texture) with the Pecorino Romano. Stir gently to avoid what I call “the omelette effect,” until you obtain a soft cream.

Using Parmigiano Reggiano makes the recipe more feasible on an off-hand basis and is generally more appreciated by those with gentler palates.

• Boil the spaghetti in salted water until “al dente.” In the meantime, cook the guanciale (or pancetta) in a frying pan with extra virgin olive oil at moderate heat, until it’s almost crispy.

• Here’s a trade secret which will help your dish

surpass those of other chefs, putting you in the top 1% of culinary practitioners: don’t drain the pasta with the usual colander. Instead, use a spaghetti server to retrieve the spaghetti directly from the boiling water and into the serving bowl. The wet pasta will combine perfectly with the cream of the eggs and cheese, forming a silky texture. Once added, mix gently so that the cream is dispersed across all the pasta.

• Add the prepared guanciale flakes and voilà! As a final tip before you begin your meal, I would advise adding a bit of black pepper to add depth and spice to your completed dish. It will enhance the flavour, adding a hint of tanginess as well.

Vegetarian version: For a healthier interpretation of this delicious Italian dish, the general procedure doesn’t change much; just carry out the same instructions as if you were making the meat version, but instead of using guanciale (or pancetta), include either half-moon courgette slices, asparagus cut into slim strips, or even the thin slices of an artichoke heart. If the vegetables above don’t pique your interest, then you can tweak my recipe into your very own version, using any other ingredients you like.

SPANAKOPITA Evangelos M, Year 13 Significance Spanakopita is a Greek spinach pie. It is made up of layers of phyllo dough, and contains spinach and feta cheese. It’s special to me as it’s a home-cooked traditional meal that reminds me of my time spent in Greece, where my grandma often makes this dish.

Ingredients (for one large pie) • 1kg spinach • 8 freshly chopped onions • ½ cup of chopped dill • ½ cup of chopped parsley • 400g grated feta cheese • 5 eggs • ¼ cup of melted butter • ½ cup of phyllo dough pastry • 1 cup of extra virgin olive oil • 1 pinch of salt and pepper

Method • Wash the spinach.

• Place it in boiling water.

• Cut the spinach into small pieces and dry it.

• Add a pinch of salt.

• Place it in a bowl and add the rest of the ingredients.

• Spread some extra virgin olive oil on an oven pan.

• Lay half of the pastry on the pan, spreading some olive oil on each individual pastry.

• Spread the filling (bowl) on top.

• Add the remaining layers of the pastry, spreading some olive oil on each of them.

• Cut the pie into pieces and spread the remaining olive oil.

• Place the pie in the oven at 180°C until surface has bronzed.

• This takes approximately 1 hour.

• The pie can be served hot or cold.

TRUFFLED MAC ‘N’ CHEESE Harrison S, Year 13 Significance This is a comforting dish for cold and dark winter evenings that I learnt to make last year at the Sixth Form French cuisine club. It can be enjoyed on its own or added to any feast as a delicious side dish.

I hope you enjoy this dish. It can be varied with the addition of real mushrooms, or by replacing the truffle oil with smoked hot paprika and seafood.

I know it’s going to be a dish that I shall continue cooking at university next year.

Ingredients (for a large helping) • 60g salted butter • 1 bulb of garlic • 1 cup of plain white flour • Milk (as necessary for the right consistency) • ½ block of grated mature cheddar • ½ teaspoon of English mustard • Salt and pepper • 3 spoons of truffle oil (or more) • Grated Parmigiano Reggiano (as desired) Method • Firstly, melt the butter in a frying pan on a low flame.

• Peel a whole bulb of garlic and chop it finely, before adding it to the butter in the pan.

• Allow the garlic to soften only; do not let it colour.

• Add the flour and stir it into the butter and the garlic. It will form a paste.

• Add milk slowly and stir continually until you have the consistency of a sauce.

• Add the cheddar and stir it into the sauce until it melts.

• Add some English mustard to enhance the flavour of the cheese.

• Season liberally with salt and pepper.

• Now, add a generous amount of truffle oil.

• The dish can be eaten now, but I prefer to put mine in an oven dish and sprinkle the top with more truffle oil and a generous amount of grated Parmigiano Reggiano, before baking it for 25 minutes.

CREAMY VEGETARIAN QUORN PASTA Barnaby M-J, Year 7 Significance This dish is a hearty, vegetarian pasta that anyone can make easily and quickly. I created this dish over the first lockdown as I love inventing new dishes and combining flavours. This recipe is important to me because it does not use any meat products, therefore it leaves a smaller ecological footprint.

Ingredients (for three portions) • 100ml vegetable oil • 5 chopped and peeled mushrooms • 1 chopped red onion • 2 crushed cloves of garlic • 300g Quorn mince • 1 tin of tomatoes • 1 vegetable stock cube dissolved in 200ml of hot water • ½ spoon thyme • 1 spoon of all-purpose seasoning • 1 spoon of salt • 1 pinch of pepper • 3 cups of lumache rigate (large shell pasta) • 2 spoons of cream mixed with 1 spoon of flour • Parmigiano Reggiano Method • Firstly, pour the vegetable oil into a large saucepan.

• Secondly, add the red onion, mushrooms, and garlic. Stir for 2-4 minutes.

• Thirdly, add the Quorn mince and stir until it is fully mixed. Next, pour in the tin of tomatoes.

• Then, dissolve the stock cube into 200ml of hot water and pour it into the pot.

• Add half a teaspoon of thyme, one teaspoon of all-purpose seasoning, one teaspoon of salt, and a pinch of pepper.

• Add three cups of lumache rigate (note: you do not have to use this type of pasta, but I find that it works best) and allow it to simmer for 15 minutes.

• Then, add two spoons of cream with one spoon of flour.

• Last but not least, serve with lots of Parmigiano Reggiano grated on top.

• Enjoy.

SWEET Apple and Cinnamon Crumble - Benjamin C, Year 7 Banana Muffins - Daniel M, Year 7 Basque Cheesecake - Miss Eaves Lemon Macarons - Rufus D, Year 9 Tangerine and Almond Flan - Miss Míguez Tiramisù all’Italiana - Henry B, Year 12 and Oliver B, Year 9

APPLE AND CINNAMON CRUMBLE Benjamin C, Year 7 Significance This delicious apple and cinnamon crumble is special to me as it is the first dish that my mum let me cook on my own and it is my favourite because it is so delicious.

I love the cinnamon in this recipe because it reminds me of the festive winter period; I feel like I don’t have to wait for next Christmas!

Ingredients (for one tray) For the base: • 300g plain flour (sieved) • 175g brown sugar • 200g unsalted butter at room temperature (cubed, plus a little for greasing) • 1 pinch of salt For the filling: • 450g apples (peeled, cored, and cut into 1cm pieces) • 50g brown sugar • 1 spoon of plain flour • 1 pinch of ground cinnamon

Method • Preheat the oven to 180°C/Gas Mark 4.

• Cut the apples into tenths.

• Place the flour, salt, and sugar in a large bowl and mix well.

• Take a few cubes of butter at a time and rub them into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.

• Place the fruit in a large bowl and sprinkle it with sugar, flour, and cinnamon.

• Stir well, taking care not to break up the fruit.

There should not be any white patches on the apples.

• Butter up a 24cm ovenproof dish. Pour the fruit mixture into the bottom and sprinkle the crumbled base on top.

• Bake for 40-45 minutes until the crumble is browned and the fruit mixture is bubbling.

• Serve with cream or custard.

BANANA MUFFINS Daniel M, Year 7 Significance This dish is a delicious snack. It is also a way to avoid wasting overripe bananas.

Ingredients (for twelve muffins) • ½ cup of vegetable oil • 2 eggs • 1 cup of dark soft brown sugar • 1 cup of mashed bananas • 2 cups of unbleached white flour • 1 teaspoon of baking powder • 1 teaspoon of bicarbonate of soda • 1 pinch of salt • 1 teaspoon of vanilla extract • Optional: ½ a cup of raisins/chocolate chips/ nuts

Method • Preheat the oven to 180°C. • Oil the muffin tin or use paper cupcake holders.

• With an electric mixer or by hand, beat the oil, sugar, eggs, and mashed bananas in a large bowl until they are well blended.

• Sift the flour, baking powder, bicarbonate of soda, and salt together.

• Fold the dry ingredients into the wet ingredients with quick strokes: do not overmix.

• Fold in the vanilla and the chocolate chips/raisins/nuts, if you choose to do so.

• Spoon the batter into the cupcake holders.

• Bake for 20 minutes, until a knife comes out clean.

• Turn out of the muffin tin and leave to cool.

BASQUE CHEESECAKE Miss Eaves Significance This Basque cheesecake is not for the faint hearted.

I did an online pastry course during the first lockdown back in March 2020 and I really enjoyed learning some new skills – some with more success than others! This cheesecake took me by surprise – it’s both sweet and savoury, and incredibly moreish (as long as you ignore the outrageous amounts of cream cheese involved) This is now a recipe that is much coveted by my colleagues at school and I am very happy to share it with them.

Ingredients (for one large cheesecake) • 900g full fat cream cheese • 200g double cream • 200g sour cream • 300g castor sugar • 10g Maldon salt (6g if you are using table salt) • 40g flour (optional) Method • Pre-heat the oven to 205°C (fan) or 220°C (nonfan) and prepare your cake tin with a tall collar of baking paper.

• Beat down the cream cheese (it's okay if it's straight from the fridge) until there are no lumps.

• Beat in the sugar and salt until they are well dissolved. Do not overmix; you do not want to create air pockets.

• Beat in the eggs one by one, ensuring that the mixture is very smooth. Try not to introduce unnecessary air.

• If using flour (which makes it a little firmer and less wet), sift it 2-3 times and then mix it gently into your sour cream/double cream. Be careful, as it will get thick and you don't want to get any lumps.

• Add your cream/flour mixture into the batter, making sure that it is smooth.

• If not using flour, simply mix in the sour cream and double cream.

• Pour all the batter into your prepared tin. If you have any leftover, you can bake it in small cases.

• Bake for 45-50 minutes (no flour) or 40-45

minutes (with flour).

• If, for any reason, it isn't colouring and you are getting close to the end of the baking time, you can turn up the temperature by 15°C for the last five minutes. You want it to be very dark brown and it will be extremely jiggly. It will somewhat deflate when cooling.

• Cool to room temperature before cutting and leaving it in the fridge overnight for a firmer slice.

LEMON MACARONS Rufus D, Year 9 Significance I got the idea to make a meringue-based food because they are my favourite food to make. I’ve always thought about how fascinating it is that an omelette and a meringue could be made of the same thing. I am amazed that by simply whisking egg whites, you make the proteins link up and capture air to make the fluffy meringue. Adding sugar to these foamy egg whites creates a thick and glossy foam, which remains even after you stop whisking.

Food scientists believe that sugar helps more proteins gather on the surface of the air bubbles, making the bubbles even more stable.

Ingredients (for one batch) • 100g icing sugar • 75g ground almonds • 2 large egg whites • 75g granulated sugar • 50g mascarpone • 50g lemon curd • 2 drops of yellow food colouring • 1 teaspoon of lemon juice or lemon flavouring

Method • Preheat the oven to 150°C and line a tray with baking paper.

• Trace twenty circles with a 3cm diameter on the baking paper and flip it.

• In a food processor, whizz the almonds and the icing sugar into a fine powder.

• In a large bowl, whisk the egg whites until they are stiff. You should use an electric whisk.

• While whisking, add the food colouring, lemon juice/flavouring, and granulated sugar a little at a time.

• Gently fold the almond icing sugar mixture a spoonful at a time.

• Transfer the macaron mix into a piping bag and pipe it within the circles.

• Bang the tray on the kitchen surface a few times to sink any peaks.

• Bake in the centre of the oven for 18-20 minutes.

• Test one shell by prodding it with a finger; it should crack.

• Leave to cool for 15-20 minutes and transfer to a wire rack.

• To make the filling, mix the mascarpone with the lemon curd.

• Pipe or spoon the filling in between two shells.

• Serve immediately and enjoy!

TANGERINE AND ALMOND FLAN Miss Míguez Significance In case you haven’t heard before, flans are very typical in Spain – mainly egg flan. However, last weekend I tried to be a tiny bit innovative and I prepared this tangerine and almond flan as a Sunday treat. I would like to add that my neighbour in Spain gave me a bag with tangerines from his tree and they were delicious.

What I find special about this recipe is that even though it can be a rich dessert, you can find balance the ingredients if you wish to make it healthier. For example, you can always mix whole with semiskimmed milk or use less sugar for the caramel.

Ingredients (for six portions) • 4 eggs • 200g whole milk • 200g tangerine juice • 50g sugar (you can use brown sugar as a healthier option) • 100g ground almonds • 150g sugar for the caramel Method • Preheat the oven to 180°C. • Prepare the caramel by adding sugar and two spoons of water to a pan. Leave for 6-8 minutes on low heat. However, it could take longer sometimes.

• Pour the caramel into a mould.

• Mix all the remaining ingredients. I used a Thermomix but this could be easily done with any electric mixer.

• Add this mixture into the mould where you previously poured the caramel.

• Bake it at 170°C in a bain-marie for 45 minutes.

• Once the time is over, remove it from the oven and allow to cool for at least 1 hour, so it is ready to remove from the mould. Remember that you will also need to flip it.

• You can decorate it as you wish. I have caramelised a whole tangerine and I added a few mint leaves that I stole from my Dad’s garden.

TIRAMISÙ ALL’ITALIANA Henry B, Year 12 and Oliver B, Year 9 Significance No two Tiramisù recipes are ever alike. This particular one was passed down to our mother from hers. The trick is to make lots of mascarpone mixture, which renders the final product even more indulgent. The 24-hour fridge period is essential because it allows the cake to set and the flavours to blend, so always prepare Tiramisù one day before you intend to serve it.

Tiramisù is one of the first dishes that we learnt to make and every mouthful reminds us of the time we spend in the kitchen with our extended family back home in Italy.

Ingredients (of Italian origin) • 500g of mascarpone • 6 eggs • 1 box of Savoiardi (lady finger biscuits) • 6 spoons of caster sugar • Cocoa powder (as necessary) • 1 mug of coffee (we use decaf) Method Preparing the mascarpone mixture: • Separate the egg yolks and egg whites into two bowls.

• In bowl 1, mix the egg yolks with the sugar using a fork.

• Add the mascarpone to bowl 1 and continue to mix by hand until it becomes a smooth cream.

• Beat the egg whites in bowl 2 using an electric beater until they become foamy and firm.

• Add the egg whites to bowl 1 and continue to mix by hand until the mixture is sufficiently smooth.

Preparing the Tiramisù: • First, sprinkle some cocoa powder onto the bottom of the dish.

• Place one layer of biscuits on top of the cocoa.

• Then, use a spoon to soak the biscuits with decaf coffee.

• With a ladle, add a layer of the mascarpone mixture until the biscuits are covered.

• Position another layer of biscuits above the cream in the opposite direction to the previous layer.

• Next, soak the biscuits with coffee again.

• Add a generous helping of the mascarpone mixture to cover the biscuits.

• Finally, sprinkle some cocoa powder on top before leaving it in the fridge for 24 hours.

• Then, serve and enjoy in the company of close family.

Preparing the stencil (optional): • First, trace the desired image on a small piece of paper.

• Laminate.

• With the help of an adult, use a knife to carefully cut along the outlines.