Below are the ingredients and equipment needed for week 1:
Ingredients - Filo pastry, mascarpone cheese, chocolate chips, confectioners’ sugar (also known as icing sugar or powdered sugar), oil or melted butter, candy lips or teeth, chilli flakes (optional), black or blue food coloring and a few drops of water.
Kitchen equipment - Saucepan with 1in (2½cm) of water in the bottom, glass/metal bowl that can partially sit inside the saucepan without touching the water on the bottom, oven, oven gloves or oven cloth, hob, spoon for mixing, teaspoon, sharp knife, blunt knife, chopping board, pastry brush, plastic wrap or damp tea towel to cover pastry, baking tray and greaseproof paper or baking parchment to line baking tray.

Ingredient and equipment lists for weeks 2-4 will be posted in the classroom a week before they are needed. A new recipe sheet will also be shared at the start of each week, you may print this if you wish, or just follow along with the steps in the video.

Learners will not need to use any apps or websites beyond the standard Outschool tools.

When you enrol in this class, you accept full responsibility for your learner's safety. It is essential that a responsible adult is in the same room as the learner and ready to step in to help if necessary. 

Although I will discuss using equipment safely in the class videos, please ensure your learner is familiar with your own kitchen equipment (how to turn it on, turn it off, increase or decrease the temperature, or speed up or slow mixing). Learners will be using knives to chop, mixers to stir or whisk, the hob to melt or cook ingredients, as well as the oven (adult supervision will be needed when using hot equipment).

Please ensure your learner is wearing short sleeves, or close fitting long sleeves that will not get caught on equipment, has long hair tied back and I recommend wearing an apron or clothes that can be washed easily.

Please ensure you check all your ingredients for possible allergens.