- This ongoing cookery club is suited for young learners where they learn to cook and bake healthy recipes for lunch, snack or as sweet treats. 
- The ingredients will be posted each week by the end of the class and on Sunday. Alternatively, you could get the weekly supply list by scrolling down this message. 
With ongoing classes new learners often do not see the recipe for that week, so parents are requested to always message the teacher upon enrolment to avoid confusion. Also, all recipes a quite flexible. Please donot go out of your way to find an ingredient, just check with me!
- They will learn about real kitchen and food skills 
- Learn about wide variety of ingredients
- Tips and tricks for little chefs 
- Ingredients can be found easily at hand and no special tools will be required
- Learners are expected to wash hands and put in their aprons 
- After introductions, the teacher will introduce the recipe (the illustrative recipe card will be available in classroom)
- Ingredients are checked off and learners will follow step by step instructions from the teacher
- Classes will friendly and involve kitchen games and discussions, usage of videos depending on the time limit. 
- Recipes are simple and require very little help from adults 
- No prior knowledge needed 
- Sibling discount available 

The following schedule gives you an idea which week each section is in. I've tried to provide substitutes but please feel free if you need vegan or allergy free options. 

Recipes
Week 1 - Cherry and Almond Cake (serves 8)
170g/6oz/3/4 cups softened unsalted butter:
170g/6 oz/3/4 cup soft brown sugar
3 medium eggs
100g/3.5oz/3/4 cup self-raising flour
75g/2.6 oz/1/2 cup ground almonds
1 teaspoon baking powder
100g glace cherries/3.5 oz/1/2 cup
50g flaked almonds/1.75 oz/ 1/4 cup

Workmat 
Measuring spoons and cups 
Mixing bowl 
Small kitchen scissors
Wooden spoon
20x26 cmsq Baking dish
Baking paper
Oven gloves (adult use)

Week 2 - Roast Chicken with Fennel, Lemon, Shallots, Garlic & Mustard Mayo

Ingredients:
300g fennel (10.5 oz)
12 shallots
1 lemon
6 cloves of garlic
A few sprigs of fresh thyme
4 free-range chicken breasts (skin-on if available)
Sea salt
Freshly ground black pepper
Olive oil
4 heaped tablespoons mayonnaise (approx. 2 oz)
2 heaped tablespoons mustard (approx. 1.5 oz)
2 teaspoons honey (approx. 0.3 oz)

Equipment:
Large roasting tin
Knife
Cutting board
Mixing bowl
Spoon for mixing
Measuring spoons
Tongs or spatula


Week 3 - Chocolate chip cookies 
Ingredients
175g/6oz self raising flour
75g/3 oz butter
75g/3 oz white sugar
75g/3 oz brown sugar
1 tsp vanilla extract
1 egg
150g/5 oz choc chip

Equipment
Workmat
Baking tray
baking paper
mixing bowl
whisk,fork
wooden spoon
spatula

Week 4 - Blackberry Cream Cheese Muffins (12-14)
Ingredients
250g/8.82oz/1.75 cups self-raising flour 
100ml/3.38 floz/7 tbsp olive oil
1 teaspoons baking powder
150g/5.29oz/ soft brown sugar  3/4 cup
150g/5.29oz/1/2 cup and 1 tbsp cream cheese 
100ml/3.38 floz/6.76 tbsp milk
1 egg
200g/7.054oz/1.25 cup blackberries
Demerara sugar for topping (as needed)

Equipment 
Workmat 
Measuring jug
Tablespoon, teaspoon 
2 mixing bowls 
Fork
Kitchen paper
Cup
Muffin tray, 12 muffin cases
Baking tray 
Oven gloves ( adult use) 

Week 5 - Fritatta 
Ingredients
sunflower oil, for greasing
100g/3½oz boiled potatoes, chilled and crushed
2 fresh asparagus spears, trimmed, chopped
1 spring onion, trimmed, chopped
2 heaped tbsp frozen peas
5 fresh mint leaves, torn
2 tbsp grated parmesan
2 free-range eggs, beaten
pinch freshly ground black pepper

Equipement
Workmat 
Measuring spoons and cups 
Mixing bowl
Pastry brush
Cup
Fork
Scissors
Rolling pin
Greaseproof bag
Whisk or fork
Ovenproof dish (400ml capacity)

Week 6 - Squash and Carrot biscuits 
30g/1¼oz butter, at room temperature
70g/2¾oz plain flour, plus extra for dusting
1 tsp golden caster sugar (optional)
20g/¾oz grated carrot
50g/2oz butternut squash pieces, roasted
3 small sprigs fresh rosemary
Workmat
Mixing bowl
fork
butterknife
oven gloves (for adult use)

Week 7 - Cheese and Veg Pasties 
180g/6¼oz ready-to-roll puff pastry
plain flour, for dusting
4 spinach leaves, chopped
30g/1¼oz grated cheddar, plus extra for the topping
pinch ground nutmeg
2 rounded tsp ready-made ratatouille (or similar ready-made tomato-and-vegetable sauce)

Workmat 
2 teaspoons 
Rolling Pin
Large cutter or small about 9cm diameter
Mixing bowl
Fork
Pastry brush
Baking tray
Baking paper
Oven gloves (adult use)

Week 8 - Lemon and Lime cheesecake 
2 oat digestive-style biscuits
20g/¾oz butter, melted
125g/4½ oz mascarpone
½ lemon, juice only
½ lime, juice only
1 tbsp icing sugar
Workmat
Greaseproof bag
Rolling pin 
Measuring spoon 
Spoons
2 small cups or ramekins


Week 9 - Italian Corn Bread
Ingredients
100ml/3½fl oz buttermilk or yogurt mixed with water
1 tbsp olive oil, plus extra for greasing
1 free-range egg, beaten
50g/2oz plain flour
50g/2oz quick-cook dried polenta
1 tsp baking powder
pinch freshly ground black pepper
50g/2oz soft goats’ cheese
small handful basil leaves, torn, plus extra to serve
1 tbsp grated parmesan, or similar Italian hard cheese
small pinch dried chilli flakes
2 slices mozzarella, to serve
1 tomato, sliced, to serve

Equipment
Workmat
measuring cups, spoons
small loaf tin
mixing bowl
fork
cup
spatula
baking tray
Oven gloves (adult use)

Week 10 - Mini veggie burgers and salsa
Ingredients
100g/3.5oz vegetarian or meat mince
75g/1.75oz cooked, mashed sweet potato
1 spring onion, sliced
1 slice bread, grated into breadcrumbs
1 free-range egg
2 tbsp olive oil
10 cherry tomatoes, quartered
5 basil leaves

Equipment
Mixing bowl
Baking tray
Oven gloves (adult use)

Week 11 - Picnic Parkin
Ingredients
1 tbsp vegetable oil 
50g/1.8oz All purpose flour
1 tsp baking powder
1 tbsp dark brown sugar
1/2 tsp ground ginger
40g/1.4oz rolled oats
2 tbsp milk
2.5 tbsp golden syrup

Equipment 
Workmat
Measuring spoons
Pastry brush
Small loaf tin
2 Mixing bowls
Fork
Spatula
Oven Gloves (for adult use)

Week 12 - Rocky buns
6 dried apricots
60g or 1/4 cup butter at room temp.
110g or 1/2 cup self raising flour
30g or 2-3 tbsp caster sugar 
1 egg
Workmat
Scales
Scissors
Mixing bowl
Fork
Cup
Baking Tray
Baking Paper

Week 13 - Sage Roasted butternut squash & mushrooms with feta and tomatoes
Ingredients
350g/12.3oz butternet squash cubes (can use frozen too)
1 small red onion (peeled and root and tail chopped off)
2 garlic cloves
150g/5.3oz mushrooms
3 tbsp extra virgin olive oil
7 sage or any herb leaves
sea salt
100g/3.5oz feta cheese
175g/6.17oz cherry tomatoes on vine
lemon
1/2 tbsp mustard
50g salad leaves

Workmat 
Roasting tin
Mixing bowl
Kiddy knife
Scissors
Oven gloves (for adult use)

Week 14 - Raspberry, lemon & hazelnut crumble muffins
Ingredients
125g/8oz self raising flour
1 tsp baking powder
75g/2.65oz light brown or caster sugar
1/2 lemon zest only
50ml olive oil
100g/3.5oz yogurt
15ml lemon juice
1 small egg
100g/3.5oz fresh or frozen raspberries

Crumble mix
12.5g/0.4oz cubed unsalted butter
25g/0.9oz all purpose flour
25g/0.9oz hazelnuts chopped
12.5g/0.4oz soft light brown sugar
pinch of sea salt flakes

Equipment
Mixing bowl
Spatula
Whisk
Jug or mug
Muffin cases
Muffin tray


Week 15 - Savoury buns 
100g/3½oz self-raising flour
25g/1oz soft butter
1 tsp chopped chives
25g/1oz feta, crumbled
50ml/2fl oz whole milk

Equipment
Workmat
Fork
Rolling pin
Cutter 
Measuring spoon, jug, cups 
Spoons
Baking paper 
Baking tray 
Oven gloves (adult use)

Week 16 - Mango Muffins
1and 2/3 cups all purpose flour 
1 tsp baking powder 
1/2 tsp baking soda 
2/3 cup white chocolate chips 
1 cup chopped mangoes or mango purée 
3/4 cup granulated sugar 
2 eggs 
1/2 cup sunflower oil
1 tsp vanilla extract 
1/3 or less cup mango yogurt (or plain)
1/3 cup desiccated coconut 
2 ripe bananas 

Equipment 
Workmat 
Measuring jug
Tablespoon, teaspoon 
2 mixing bowls 
Fork
Kitchen paper
Cup
Muffin tray, 12 muffin cases
Baking tray 
Oven gloves ( adult use) 



Week 17 - Butter Bean and Tomato Bake with Creamy Basil Sauce
Ingredients:
1 can (15 oz) butter beans, drained and rinsed
4 garlic cloves, minced
1 can (14.5 oz) diced tomatoes, drained
1 cup creme fraiche
1 tablespoon white vinegar
1 cup fresh basil leaves, chopped
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
Salt and pepper to taste

Equipment 
Mixing bowls
Baking dish
Knife and cutting board
Measuring spoons and cups
Spatula or mixing spoon
Grater

Week 18 - Tangy Tomato/Mushroom/Peppers Tarts 
1 large red onion sliced and cooked until soft 
375g/13oz puff pastry 
2 tbsp milk 
100g(4oz) full fat cream cheese 
1 tbsp olive oil 
225g(8oz) cherry tomatoes or Mushrooms or red/yellow peppers 
1/2 tsp dried mixed herbs 
Flour for dusting 

Equipment 
Workmat 
Table knife 
Scissor 
Small Bowl 
Spoon 

Week 19 - Knobbly banana bread
3 tbsp sunflower oil, plus extra for greasing
1 ripe banana
1 free-range egg, beaten
3 tbsp raisins
1 tsp vanilla extract
50g/2oz golden caster sugar
110g/4oz plain flour
1 tsp baking powder

Equipment
Workmat
dessertspoons
teaspoons
pastry brush
2 mixing bowls
fork
cup
small loaf tin (500g/1lb size)
baking tray

Week 20 - Simply yummy pizza 
75g self-raising flour 
10g soft butter
30ml milk
4 cherry tomatoes
1 sprig fresh rosemary 
5 grapes or pieces of pineapple 
25g Red Leicester or Cheddar cheese, grated

workmat
measuring jug
grater
2 mixing bowls
fork and dessertspoon
flour dredger
scissors
baking tray and baking paper • oven gloves (for adult use)

Week 21 - Beetroot muffins 
1 free-range egg
50ml/2fl oz vegetable oil
30ml/1¼fl oz orange juice
100g/3½oz cooked beetroot, patted dry with kitchen paper, grated
100g/3½oz wholemeal flour
1 tsp baking powder
3 tbsp caster sugar
50g/2oz sunflower seeds
1 tsp mixed spice

Equipment 
Workmat 
Measuring jug
Tablespoon, teaspoon 
2 mixing bowls 
Fork
Kitchen paper
Scissors
Cup
Muffin tray, 6 muffin cases
Baking tray 
Oven gloves ( adult use) 

Week 22 - Pea and Potato burger 
5 medium boiled and peeled - Potatoes 
3/4 cup frozen peas
Pepper
Salt 
Cooking Oil
1 cup Cornflakes
Toasted burger buns 

For salsa 
10 cherry tomatoes, quartered
5 basil leaves
2 tbsp olive oil

Equipment 
Mixing bowl 
Spoon
Pastry brush 
Baking tray
Baking paper 
Oven gloves

Week 23 - Coconut biscuits 
75g/3oz desiccated coconut 
100g/3.5oz plain flour 
100g/3.5oz caster sugar
100g/3.5oz Porridge oats 
100g/3.5oz butter diced 
1tbsp golden syrup or honey 
1tsp baking soda (bicarbonate) 
2 tbsp hot water 

Equipment 
2baking trays 
Baking paper 
Mixing bowl 
Wooden spoon
Small microwaveable bowl 
Dessert spoon
Oven gloves 

Week 24 - Baked tomato and couscous 
2 large tomatoes 
1 tbsp olive oil
75ml/2.5 floz tomato juice 
62g/2.5oz couscous 
125ml/2.5floz boiling water 
Handful sultanas
2-3 basil leaves 
Parsley (optional) 
Grilled halloumi cheese (optional)

Equipment
knife (adult use)
workmat /chopping board
teaspoon
small bowl 
large bowl 
fork 
tablespoon
Pastry brush 

Week 25 - Baked Rice balls/Arancini balls 
225g/8oz  cold cooked arborio or other risotto rice 
-ground pepper 
- dried Italian herb
- salt to taste 
- 1 ball mozzarella cheese 
- 1 egg 
- breadcrumbs out of 2 sliced toasts 
- olive oil

Equipment 
Mixing bowl
Large plate 
Large dish 
Small bowl  

Week 26 - Chocolate and Raspberry Brownies 
-175g/6oz white chocolate (melted) 
- 15g/3oz white chocolate (solid)
-75g/3oz butter 
-125g/4oz caster sugar 
-2large eggs beaten 
- 1 tsp vanilla extract 
- 150g/5.5oz plain flour 
-1/2 tsp salt 
-150g/5.5oz fresh raspberries 

Equipment 
20cm (8in) square cake tin 
Baking paper 
2 medium bowls 
Medium saucepan (for adult use to melt chocolate) 
Wooden spoon 
Metal spoon
Spatula 
butter knife 

Week 27 - Falafel
Ingredients 
oil for greasing
1 tin kidney beans (240g/8.4 oz drained weight)
1 garlic clove, peeled
1 spring onion
small handful fresh coriander
1 tsp dried cumin
1 tsp plain flour
Salt and pepper to taste 
 
Equipment 
Workmat
Pastry brush 
Baking tray
Plastic bag
Rolling pin
Mixing bowl
Scissors
Spoon 

Week 28 - Gingerbread cookies 
350g/12oz plain flour, plus extra for rolling out
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon (optional)
125g/4½oz butter
175g/6oz light soft brown sugar
1 free-range egg
4 tbsp golden syrup or honey 

For icing
To decorate
writing icing (optional)
cake decorations (optional) 

Equipment 
Mixing bowl
Wooden spoon
Rolling pin
Cutters 
Oven gloves
Baking tray
Baking paper


Week 29- Easy peasy Lasagne
Ingredients
1 tsp olive oil, plus extra for greasing
200g/7oz tinned chopped tomatoes
1 fresh lasagne sheet, cut in half
6 fresh basil leaves
1 slice ham/veg ham 
¼ ball fresh mozzarella
100g/3½ oz ricotta 
Pinch pepper 
Salt to taste 

Equipment 
Workmat
2 teaspoons
Pastry brush
Small bowl
Fork
Ovenproof dish with lid or tin foil (about 400 ml)
Baking tray
Oven gloves for (adult use)

Week 30 -  Chocolate muffins 
100g/3.5 oz plain, milk or white chocolate (Can use allergy free one) 
- 137.5g/5oz self raising flour 
- 1/4 tsp baking powder 
-12.5 /0.5oz cocoa powder
- 50g/2oz caster sugar 
- 50ml/2floz sunflower or vegetable oil 
- 125ml/9floz milk or soya milk
- 1 egg
-1tsp vanilla extract 
- optional ingredients for following muffins
For orange and chocolate muffins - orange rind, orange juice
For lemon and white choc chip muffins - extra 12.5g/0.5 oz flour (instead of cocoa), lemon rind, lemon juice and white choc chips 
For vanilla and fruit muffins - fresh fruit berries or frozen ones, 12.5g/0.5 oz flour, extra caster sugar (75g/2.5oz, instead of cocoa)

Week 31 - Baked burrito 
1 small spring onion
oil, for cooking
600g/1lb 5oz skinless, Cooked boneless turkey breast or thigh or vegetarian meat or a tin of cooked mixed beans (e.g. kidney beans, cannellini beans and butter beans etc.), drained. Could use ones already flavoured with a little Mexican spice.
3 tsp Mexican seasoning, such as mild taco seasoning
2 tomatoes halved
200g tin of sweetcorn, drained
200g/7oz grated cheese, such as Cheddar
4 large soft tortilla wraps 
4 tbsp natural yoghurt, to serve

Workmat 
Tablespoon 
Scissors
Mixing bowl
Foil
Baking tray
Oven gloves (for adult use)

Week 32 - Cheese and pesto straws
200g (7oz) plain flour 
125g(4.5 oz) butter diced
50g (2oz)  Gruyere or cheddar cheese
50g (2oz) Parmesan cheese, finely grated
1 whole medium egg, plus 1 egg yolk
30m (2tbsp) pesto sauce (either red or green)

Equipment 
Seive
Mixing bowl
Metal spoon
Rolling pin
Butter Knife 
Baking paper 
Baking sheet
Oven gloves (for adult use)

Week 33 - Baked spaghetti 

1/2 lb or 200g spaghetti
2/3 cup creme fraiche
 sea salt and freshly ground black pepper
 grated nutmeg
1/2 lb or 200g baby spinach
1/4 lb or 100g roughly chopped chorizo or feta cheese
4 eggs
1/2 lemon

Workmat
Measuring jug
scissors
oven proof dish with lid (400 ml)
baking tray
Oven gloves (for adult use)

Week 34 - Strawberry Delight
100g/4oz self-raising flour, plus extra for sprinkling
20g/1oz butter, softened
1 tsp caster sugar
50ml/2fl oz warm milk (you may not need all the milk)
6 medium strawberries
1 heaped tsp red fruit jam
2–3 basil leaves
1 tsp demerara sugar

Equipment 
Workmat 
Mixing bowls large and small
Measuring cups and spoons 
Oven gloves (for adult use) 

Week 35 - Fig biscuits
Ingredients
1 cup plain flour
6 tbsp butter, softened
2 ready-to-eat dried fig
1-2 tbsp granulated sugar or caster sugar
1 tbsp chopped fudge/white choc chips

Equipment 
Mixing bowls
Wooden spoon
Measuring cups and spoons
Oven gloves (for adult use)

Week 36 - Kebabs
Ingredients
450g/1lb minced lamb or any meat of choice or minced veg (soybean, tofu, paneer and potatoes, cheese etc.)
1 small finely chopped onion or shallot (will show how to chop as well)
1 garlic clove
1/2 tsp ground cinnamon
2 tsp ground coriander 
Olive oil, for brushing
1 tsp dried mint
1/2 tsp paprika, chilli flakes (optional)

For dip
1/2 cup yogurt
Salt
Pepper
Mint leaves or dried mint

Equipment
Skewers (optional)
Baking tray
Baking paper
Pastry brush

Week 37 - Lemon and Lime cake 
175g/6oz butter at room temp 
175g/6oz Caster sugar 
3 large eggs 
1 lemon for zest and juice
1 lime zest and juice
2 tbsp lemon juice 
175g/6oz Self raising flour 
2tbsp poppy seeds (Optional) 
1 tbsp lime juice 
100g (3.5oz) icing sugar 

Equipment 
Electric whisk 
Large mixing bowl
loaf tin
Baking parchment 
Sieve 
Spatula 
Small mixing bowl 
Spoon 

Week 38 - Pumpkin chocolate chip cookie 
Ingredients 
1/4 cup butter at room temperature or coconut oil 
1/4 cup brown sugar 
1/4 cup white sugar 
1/3 cup pure pumpkin purée (not pumpkin pie filling) 
1 egg Or 1/4 cup non-dairy milk
100g/3.5 oz all purpose flour 
Pinch of salt 
1/4 tsp baking powder
1 tsp pumpkin spice 
1/2 cup chocolate chips or vegan dark chocolate chips 
1tsp vanilla 

Equipment 
Workmat 
Mixing bowls 
Wooden spoons 
Measuring cups, spoons 
Whisk or fork 
Jug 

Week 39 - Banana and berry ice cream 
Ingredients
1 lemon or lime, juice only
37.5 (2.5 tbsp) - heavy or double cream
125g/4½oz mascarpone or full fat cream cheese at room temperature
6 tbsp powdered sugar
12 any kind of berries
1 ripe banana, mashed
Any of your favourite ingredient like fudge, bars of chocolate, meringue etc.
wafer biscuits, to serve


Equipment 
Workmat 
Mixing bowls
Cup 
Fork 
Freezeable, lidded container 

Week 40 - Cheesy pasta rolls
Ingredients 
Oil for greasing
100g/1 cup chopped tomatoes
Pinch dried chilli flakes (optional)
100g/1 cup ricotta cheese
Pinch ground black pepper
Small handful fresh mint
Large handful baby leaf spinach
1 fresh lasagne sheet (17 x 22 cm)
15g/ 2 1/5 tbsp cheddar cheese grated

Equipment 
Ovenproof  dish.
Cup
Fork
Mixing bowl
Scissors 
Baking tray

Week 41 - Cinnamon scones with cinnamon drizzle
Ingredients
2 and ⅔ cups (325g) all purpose (plain) flour
2 tbsp caster sugar
2 tsp ground cinnamon & 1/2 tsp extra
2 tsp baking powder
¼ tsp sea salt
⅓ Cup (half a stick, 70g) cold unsalted butter cut into cubes
¾ cup (180ml) semi-skimmed milk
1 tsp vanilla extract
Milk, to glaze
For the vanilla cinnamon drizzle
¾ cup (75g) powdered icing sugar
⅛ Tsp cinnamon
1 tsp vanilla extract
3 tsp milk
Equipment 
Baking tray
Baking paper.
Mixing bowl
Cookie cutter


Week 42 -  Eggy Herb and Cheese Muffins
Ingredients
2 cups 6 tbsp plain flour
1 tbsp baking powder
1 tsp salt
1 tsp mustard powder
1/2 cup mature cheddar cheese, grated
2 tbsp chopped fresh parsley
1 tbsp chopped fresh oregano
2 tsp chopped fresh thyme
Freshly ground black pepper
2 eggs
1 cup semi skimmed milk
1/2 cup melted butter

Equipment
Muffin tin
Paper Muffin case
Sieve
Mixing bowls
Kiddy knife or scissors
Chopping board
Cheese grater
Fork
Wooden spoon

Week 43- Trinidadian Pepper and Cheese Roti
Ingredients
150g self-raising flour 
 Pinch of salt
1 dessert spoon (dsp) vegetable oil
100ml room temp water
Extra flour for dusting
80g mature grated cheddar cheese
40g grated carrot
1 roasted red pepper (from a jar), chopped (about 70g)
15g baby spinach
6-8 grinds black pepper
Vegetable oil for greasing

Equipment
Mixing bowl
grater
measuring cups and spoons
rolling pin
oven gloves 

Week 44 - Chocolate and Orange Marble Cake Squares
Ingredients 
175g/6oz butter 
175g/6oz caster sugar 
175g/6oz self raising flour 
3 large eggs 
Grated zest of an orange 
2 tbsp orange juice 
2 tbsp cocoa powder 

Equipment 
20cm (8in) square cake tin 
Baking paper 
Large mixing bowl 
Electric or hand whisk 
Large spoon
Sieve 
Butter knife 

Week 45 - Easy soda bread with garlic butter 
Ingredients 
75g/3oz plain flour
100g/3½oz wholemeal flour
25g/1oz oats
1½ tsp caster sugar
½ tsp salt
½ tsp bicarbonate of soda
2 tbsp linseeds (you can use sesame or sunflower seeds, or just leave them out)
175ml/6fl oz natural yoghurt

Ingredients for garlic butter 
1/2 cup salted butter
1/2 tbsp minced garlic or garlic powder
3 tbsp grated parmesan cheese
1/4 tsp black pepper
1/2 tsp parsley
 
Equipment 
Mixing bowls
Fork or spoon
Baking tray 
Baking paper 
Butter knife 

Week 46 - Turkish Revani Cake
Ingredients 
150g natural yoghurt
2 eggs
3 tbsp oil
1/2 tsp rose water
1 tsp vanilla bean paste or extract 
135g/4.7oz semolina 
1/3 cup caster sugar
1 tsp baking powder
2.5 tbsp plain flour
1 tbsp shelled pistachios
3.5 tbsp desiccated coconut
1.5 tbsp honey

Equipment 
Mixing bowls
Loaf tin or muffin tray 
Whisk 
Jug 
Measuring spoon and cups 
Baking paper 


Week 47 - Baked Samosa 
2 potatoes (large, cooked and mashed)
1/2 cup peas
Spring Roll Wrappers, 8" Square (4-6 sheets)
salt
pepper
1/2 tsp cumin powder
1/2 tsp paprika
small handful cilantro
1 egg
Any kind of oil

Equipment
mixing bowls
pastry brush
scissors
cup
baking paper
baking tray

Week 48 - Melting Moments
3/4 cup butter, softened
1/4 cup caster sugar
1 free-range egg, beaten
1 tsp vanilla extract
1.5 cup self-raising flour
1 and 1/8 cup oats

Equipment
Baking Paper
Baking Sheet
Mixing bowl

Week 49- Cheesy Loaf
Ingredients 
Vegetable oil, for greasing
1 & ½ Cup plain flour
1 tsp baking powder
1 & 1/3 tbsp butter softened
1 medium dessert apple, peeled
8 & ¾ tbsp mature cheddar cheese, grated, plus a bit extra for sprinkling
1 egg
2 Tbsp apple juice

Equipment
Loaf Tin
Baking Tray
Wooden spoon
Mixing bowls
Cup
Fork
Oven gloves

Week 50 - Mini Pomme Pies
Ingredients 
2 x 285g  jars of apple sauce, chunky or homemade 
½ tsp  mixed spice or cinnamon 
50g    mixed nuts, or nuts of your choice
50g    raisins
Cooking oil spray
270g pack of filo pastry, or 6 sheets
Demerara sugar, for sprinkling

Equipment
12-hole muffin tray
Mixing bowl
Knife
Zip lock bag 
Rolling pin 

Week 51 - Toad in the hole
Vegetable oil
1 egg 
100ml milk or unsweetened soy milk
50g plain flour
1 tsp wholegrain mustard 
2 pre-cooked chipolata sausages, or any kind of pre-cooked sausages or kebabs or vegan kebabs/sausages
4 cherry tomatoes
pinch of turmeric
1 sweet pepper or 1/2 bell pepper
(For vegan - omit the egg and use 40g chickpea or gram flour)

Equipment
Cup or jug
Whisk
Mixing bowl
Scissor
Oven proof the dish (about 400ml)
Pastry brush

Week 52 - Ginger Cake
Ingredients 
200g/7oz Self Raising Flour
1 Tsp Ground ginger
1 Tsp Bicarbonate Soda
1 Free Range Egg
240ml/9floz Hot water
2 Tbsp Golden Syrup/Honey
55g/2oz Margarine/Butter+ Extra for greasing

Equipment
Baking tin
Baking Paper
Mixing bowls
Oven gloves
Butter Knife


Week 53 - Filo and Spinach Tarts
Ingredients
20g melted butter or oil
1 pack filo pastry
100g/3.5 oz spinach
2 medium eggs, beaten
25g/1 oz Parmesan cheese, grated
1/2 tsp English mustard (optional)
125g/4oz half-fat crème fraîche or cream cheese

Equipment
Pastry brush
6-hole muffin tin
Chopping board
Scissors or kiddy knife
Large mixing bowl
Wooden spoon
Dessert spoon
Oven gloves

Week 54 - Peanut Butter Cookies
Ingredients
1/2 cup +3 Tbsp Flour
1/4 Tsp Baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup butter softened 
1/4 cup sugar
1/4 cup soft brown sugar or molasses 
1 egg
1/2 Tsp Vanilla 
1/4 Cup peanut butter

Equipment
2 Baking sheets
Parchment paper
Measuring Cup
Measuring spoons
Medium Bowl
Large Bowl
Fork

Week 55 - Mini quiche
Ingredients
olive oil, for greasing
60g/2¼oz plain flour
30g/1oz butter, softened
1 free-range egg
4 tsp milk
1 stalk fresh parsley, finely chopped
1 slice ham, chopped
2 tbsp sweetcorn
15g/½oz cheddar, grated

Equipment
Workmat
measuring spoons
pastry brush
mixing bowl
fork
rolling pin
2 cups
scissors
small baking tin (about 11cm wide)
baking tray
oven gloves (adult use)

Week 56 - Courgette/Zucchini cake
Ingredients
vegetable oil, for greasing
50g/2oz soft brown sugar
50g/2oz soft butter
1 egg
60g/2oz courgette
90g/3¼oz self-raising flour
1 tsp mixed spice
half a lime, juice only

Equipment
2 Mixing bowls
Whisk 
Spatula
Small (500g) loaf tin
Baking paper

Week 57 - Crumble-topped tarts
125g/4½oz shortcrust pastry
4 rounded tsp lemon curd
30g/1oz melted butter
2 tbsp rolled oats
2 dessertspoons caster sugar
2 tbsp self-raising flour, plus extra for dusting

Equipment
Mixing bowl 
Wooden spoons 
Baking tray
Baking paper

Week 58 - Baked explorer pancake
Ingredients
vegetable oil for greasing
1 free-range egg
2 dessertspoons milk
2 spring onions
small handful fresh coriander
2 dessertspoons sweetcorn
8 green beans
50g/2oz plain flour
½ tsp baking powder
pinch ground black pepper

Equipment
Mixing bowl
whisk
spoon
baking tray
baking paper

Week 59- Cheese and Tomato Melts
Ingredients
75g/3oz plain flour
large pinch of mild paprika
20g/1oz butter, softened
1 spring onion
20g/1oz cheddar, grated
2-3 tbsp tomato juice

Equipment
Mixing bowl
Scissors
Spoon
Baking Tray 
Baking Paper

Week 60 - Celebration Cornet cake
Ingredients
1 egg
2 tbsp vegetable oil
2 tbsp milk
½ tsp vanilla extract
12 fresh raspberries
60g/2oz self-raising flour
1 tbsp caster sugar
3 flat-bottomed ice cream cones or waffle cones 

Equipment
Mixing bowl
Cup
Fork
Small loaf tin to make the cones stand

Week 61 - Egg plant/aubergine with Tomatoes and Almonds/seeds
1 egg plant or Aubergine
1.5 tbsp olive oil
1/2 tbsp harissa (hot)/pesto/paprika/Thai curry paste (any kind of flavouring is fine)
4 medium vine tomatoes or 8 cherry tomatoes 
1/2 red onion, sliced (if learner is unable to slice)
Salt
Flaked almonds
Fresh cilantro/parsley/basil 

Equipment 
Small Roasting tin/dish 400ml 
Chopping board 
Scissor or kiddy knife 

Week 62 - Roasted tomato & bay orzo 
Ingredients 
1/2 cup orzo 
200ml vegetable stock
8 cherry tomatoes
1/4 chopped red onion
1 bay leaf 
Black pepper
Salt
Olive oil
Handful of fresh basil or parsley

Equipment 
Small Roasting tin/dish 400ml 
Measuring jug 
Chopping board 
Scissor or kiddy knife 

Week 63 - Honey tea loaf
Ingredients
vegetable oil, for greasing
100g/3½oz mixed dried fruit
70ml/2¾fl oz decaffeinated tea, cooled until tepid
1 heaped tsp honey
1 free-range egg, beaten
150g/5oz plain flour
1 tsp baking powder
½ teaspoon mixed spice

Equipment
Workmat 
Baking dish (400ml)
Mixing bowl
Whisk