RECIPE

BOOK
 Forward
Foreword
Ton Christiaanse
Ton Christiaanse
Brakes CEO UK
Brakes CEO UK

I am delighted to welcome you to our first Meals & More recipe book. At Brakes
we feel it is essential that children in the UK, whatever their circumstances have
access to good food 365 days of the year. From the start of our holiday hunger
programme in 2015 we recognised that volunteers and professionals alike can give
a good service to their communities when they have the skills and resources to do
so. That is why we have chosen the best of our most popular nutritionally balanced
and easily prepared recipes for this book.

We have also been lucky enough to have wonderful contributions from some of our
Meals & More industry chef supporters and we hope you enjoy their recipes.

We believe that everyone has a part to play in tackling child poverty and a great
place to start to truly make a difference is with preparing and sharing a healthy
meal.

I hope you will not only enjoying cooking these great recipes at your community
venue but that you consider them part of the Meals & More legacy that helps to
end UK child hunger.

Best Regards

Ton Christiaanse
All statistics provided by Child Poverty Action Group, June 2015
Content
Nutritional Information .......................................................06
Food Safety ................................................................................08
Allergen Information ............................................................10

Chicken Dishes ............................................................11

Beef Dishes ....................................................................22
Lamb Dishes ..................................................................28
Pork Dishes ....................................................................30
Fish Dishes .....................................................................34

Non-Meat Dishes .........................................................42

Soups .....................................................................52
Wraps ..............................................56
Sweet Treats ..............................62
Smoothies ....................................78

Friends of Meals & More 82

......................
 Nutritional
Information

Good nutrition is essential for everyone and particularly for children. It is

important for their growth and general well-being and establishes a good
diet in childhood, which helps to maintain health into adulthood. The
needs of children should all be met through food eaten as regular meals
and snacks. Holiday clubs are therefore a great help to families trying to
provide healthy food for their children, particularly those entitled to free
school meals.
A lunch should always provide:

Energy - this is needed for growth and to maintain activity levels. It should be provided mainly from
starchy carbohydrates such as bread, potatoes, rice or pasta. Try to include some wholegrain options too.
Starchy foods provide B vitamins as well as fibre so they are a great source of energy. Sugar also provides
energy but doesn’t provide any other nutrients. Fat provides a very rich source of energy so should be
used sparingly.

Protein - provides the building blocks for children’s growth and is found in fish, meat, eggs, beans, pulses
lentils, nuts and meat alternatives such as Quorn. These foods also provide other nutrients such as iron,
omega 3 fats (in oily fish such as salmon) zinc and some fibre from beans and pulses.
Fruit and vegetables - provide a variety of vitamins and minerals such as
vitamin C, folate as well as fibre. We all need at least 5 portions of fruit and
vegetables each day and almost all fruit and vegetables count, including
fresh, frozen, canned, dried and 100% unsweetened juice. The portion size for
juice is 150 mls and can only be counted as 1 of your 5 a day, no matter how
much is drunk.

Dairy - provides protein and calcium. Calcium is essential for the

development and maintenance of strong bones and teeth. Dairy products
include milk, cheese and yogurt.

Over the whole holiday, the lunches should offer a variety of different foods to
ensure that a good range of nutrients is provided and it may even introduce
children to new foods they’ve not experienced before.

Hydration - is also important, so water should be available to drink at all

times and should be encouraged if some of the activities at the club are
energetic or the weather is warm. A drink should always be provided with
lunch and this should be either water, diluted fruit juice or a sugar free drink.

Holidays are a time for some treats too such as a birthday celebration, an
outing or at the end of holiday party. If children are included as part of the
menu planning, it will help them understand when it’s appropriate to eat
treats like chocolate, sweets, crisps and other high fat, salt and sugar snacks.

We hope this recipe book will inspire you to make great tasting food for the
children attending your holiday club and that this food will provide a healthy
meal and to establish good eating habits that will last them a lifetime.
07
 Food Safety:
4 Basic Principles

1. Cross Contamination
o Keep raw and cooked foods separate from each other as well as foods that contain the known
allergens. For example use separate chopping boards
o Cover hair and wear protective clothing such as aprons to prevent you from contaminating
foods

o Wash fruit & vegetables/salad prior to use and service

2. Cleaning

o Wash hands every time on commencing work, after handling raw foods, after toilet breaks and
after handling any dirty packaging

o Working surfaces should be cleaned on regular basis – clean as you go – especially after food
prep/raw & allergen related products. Use a sanitiser and clean cloths

3. Chilling

o Foods which must be kept chilled have a ‘use by’ date and/or instructions to keep refrigerated.
Also remember to chill foods you have cooked to use later and ready to eat foods such as
sandwiches, cooked meats and salads
08
 o Ideally do not cook food to be eaten later or another day. If you do, you
must label with the date of cooking and it must be brought to a chill
temperature quickly

o Chilled temperature is below 8oC

4. Cooking

o All food should be steaming hot in the centre and liquid dishes should
bubble throughout when stirred. For poultry and fish, juices should run clear

o When serving rice, cook and serve immediately – do not reheat

o Follow manufacturers’ instructions If using pre-prepared food

Key cooking times and temperatures – to kill bacteria cooking

temperatures of food should reach
- 80°C for at least 6 seconds
- 75°C for at least 30 seconds
For safe
- 70°C for at least 2 minutes hot holding
,
- 65°C for at least 10 minutes ensure food
is
- 60°C for at least 45 minutes above 63o
C for
ideally no m
ore
than an one
Storage temperatures
hour
- Fridge/chilled below 8oC
- Freezer/Frozen -18oC
09
 Allergen
Information Celery Crustaceans

Eggs Fish

Food Information to Consumers regulation is a new

EU law covering all aspects of food labelling and Gluten Lupin
allergen information which has applied since 13th
December 2014.
Milk Molluscs
The 14 allergens are cereals containing gluten, crustaceans, eggs, fish, peanuts,
soya, milk, nuts, celery, mustard, sesame, sulphur dioxide (above 10 ppm), lupin
and molluscs.

It is quite likely you could be cooking for children with all sorts of different needs Mustard Nuts
or allergies so each recipe if you use the same ingredients will tell you what
allergens are in that recipe.

Look out for these icons, if they appear on the recipe it means they can
be found in that dish. The ingredients highlighted in bold indicate they Peanuts Sesame
contain the allergen.

The information contained within this book is correct at the date published Soya Sulphur

10 (May 2017), but is subject to change at any time and without notice. Dioxide
Chicken
Dishes

11
 Chicken
Casserole
Serves 10

Celery Gluten

Ingredients

750g Diced Chicken

75g Onions
4g Fresh Garlic
50g Celery
140g Carrots
75g Swede
100g Unsmoked Rindless
Streaky Bacon
25g Plain Flour
25g Vegetable Bouillon Paste
(Check ingredient list for allergens)
1l Water
400g Chopped Tomatoes
(in tomato juice)
Serving T
20g Tomato Purée ip
5g Thyme
Serve with
40g Pearl Barley a chunk
50g Garden Peas of crusty b
read
33ml Sunflower Oil

12
Getting ready

1. Peel and dice the onions

2. Peel and chop the garlic
3. Cut the celery into three - lengthways and dice
4. Peel and dice the carrots
5. Peel and dice the swede
6. Cut the bacon into small cubes
7. Mix vegetable bouillon paste with boiling water to make stock Chef’sChef’s
Tips Tip
SubstituteServe
the
with a chunk
chicken
with beans, beef, po bread
of crusty
rk or
lamb to make altern
ative
casseroles
Method
Add sliced potatoes
to
the top as a twist on
1. Gently sweat off the onions, garlic, celery, carrots & swede in a
traditional hotpot or
about three tablespoons of oil for approximately 8-10 top
with leftover mashed
minutes. Remove from the pan. Fry the bacon until crispy,
remove from the pan potato

2. Seal the chicken in a little oil until golden brown for Use vegetable stock
cubes
approximately 4-6 minutes. Return the vegetables and bacon and follow instructi
ons
to the pan, add the flour and stir well. Now add the instead of bouillon
paste
vegetable stock and stir. Add the chopped tomatoes, tomato
paste, thyme

3. Bring the casserole to a gentle simmer and cook for 15-20

minutes. Add the pearl barley and cook for a further 15
minutes, then add the frozen peas and cook for a further
5 minutes

13
 Chicken
Getting ready
Curry & Rice
1. Peel and dice the onions
Serves 20 2. Wash and dice the courgettes
3. Peel and dice the butternut squash
4. Wash and ¼ the mushrooms
5. De-seed and dice the red pepper
Celery Milk Sulphur 6. Cut the cauliflower into florets
Dioxide

Ingredients

100g Extended Life Vegetable Oil

200g Red Onions
200g Courgettes Method
1ea Butternut Squash
300g Button Mushrooms 1. In vegetable oil fry the chicken, onion and garlic without
2ea Red Peppers
colour for 5 minutes
800g Cauliflower
2kg Tikka Sauce: ready made
(Check ingredient list for allergens)
2. Add the prepared vegetables and stir well together
2g Cracked Pepper
1kg Diced Chicken Breast 3. Add Tikka sauce and simmer for 25 - 30 minutes checking
all the time to ensure curry does not burn. Check chicken
and vegetables are fully cooked before service

4. Serve with rice

14
 Chicken
Getting ready
Jambalaya
1. Mix the Cajun Spice with the diced Chicken and allow to
Serves 10 marinade for 1-2 hours
2. Peel and chop the onions
3. De-seed and chop the peppers
4. Make up the chicken bouillon as per the packet instructions
Celery

Ingredients Method
300g Long Grain Rice
600g Diced Chicken Thighs 1. Pre-heat oven to 190⁰c/375⁰f/gas mark 5
2ea Green Peppers
2ea Red Peppers 2. Heat oil in large roasting dish, add chicken and fry for 4-5
200g Cooking Onions minutes until lightly browned, remove chicken from roasting
30ml Sunflower Oil dish and set aside
15g Cajun Seasoning
100g Tomato Purée 3. Add the chopped onion and peppers and cook for approx. 4-5
12.5g Chicken Flavour Bouillon minutes until soft
Mix
(Check ingredient list for allergens) 4. Stir in the rice and add tomato purée, stock and tinned
500ml Water tomatoes
800g Chopped Tomatoes
(in tomato juice)
2ea Bay Leaves
5. Finally add chicken back to pan with bay leaves, cover tray
30g Curly Parsley with foil and place in pre-heated oven and cook for approx.
75-90 minutes until all of the liquid has been absorbed
Chef’s Tip
Swap bou 6. Remove bay leaves and stir in chopped parsley prior to
illon
for stock cu mix serving
bes*
*check alle
rgens

15
carefully
 Chicken
Tikka Salad
Serves 2

Milk

Ingredients
2ea Chicken Supreme
1 tsp Olive Oil
100g Mixed Leaves
Handful Green Beans (blanched)
8ea Cherry Tomatoes

Marinade:
75ml Greek Yogurt
Salt
¼ tsp Chilli Powder
½ tsp Paprika
1 tsp Ground Cumin
20-30g Knob of Ginger (grated)
1 clv Garlic (finely crushed) Guest Ch
1 tbsp Sunflower Oil ef
Juice of ½ a lemon
½ tsp Garam masala Gary
1 tsp White wine vinegar MacLean

16
Method

1. Place all the ingredients for the marinade into a food

processor or mixing bowl and blitz until smooth

2. Remove the skin from the chicken if required and trim any
excess sinew and score the breast

3. Put chicken into a dish and pour the marinade on

4. Rub, cling film and refrigerate

5. Marinate for as long as possible allowing flavours to fully

Gary MacLean
penetrate the chicken
Chef Lecturer Gary MacLean is the current
6. Take chicken out of fridge at least half an hour before you BBC Two Masterchef The Professionals
are going to cook it, rub marinade off and put to one side Champion. Gary has been teaching at the
City of Glasgow College for over 17 years.
7. Heat a non-stick frying pan with a teaspoon of oil then colour
chicken on both sides Gary’s inspiration to become a chef is
founded in his love for cooking even from
8. Place into a hot oven (190ºc) for 8-9 minutes or until cooked.
Once cooked take out and allow to rest
a very young age. At school his favourite
subject was home economics.

Gary has been a culinary team coach for

many years and has won many national
To Serve and international competitions. He has
also won many personal awards, the
Dress leaves with a squeeze of lemon juice and a drizzle of olive highlight being The Craft Guild of Chefs
oil, place leaves onto plate then scatter on tomatoes and beans.  lecturer of the year for the UK in 2015.
Place chicken on top of salad, serve immediately
 Chicken
Getting ready
Pasta Bake
1. Cook, drain and cool the pasta
Serves 20 2. Peel and dice the onions
3. Peel and dice the green and red peppers
4. Drain the sweetcorn
5. Make the cheese sauce (recipe pg.21)
Gluten Milk

Ingredients Method
800g Penne Pasta 1. Sweat off the vegetables in approximately 4 tablespoons of
1.5kg Diced Chicken oil for approximately 8-10 minutes. Remove from the pan
200g Green Peppers
and seal off the chicken until golden brown for approximately
200g Red Peppers
6-8 minutes
300g Sweetcorn (in water)
350g Courgettes
150g Button Mushrooms 2. In one pan mix together the pasta, vegetables & chicken.
60g Onions Add 2/3 of the cheese sauce and combine all of the
44ml Sunflower Oil ingredients
2.15kg Cheese Sauce*
300g Grated Mild Cheddar 3. Place the mixture into a suitable oven proof dish, top with
the remaining cheese sauce and sprinkle with
*sub recipe (see pg 21) cheese. Bake in a pre-heated oven at 190ºC, Gas Mark 5 for
approximately 15 minutes

Substitute tricolour pasta For a crunchy topping, Use any surplus carrots
with any pasta shape mix breadcrumbs with or other vegetables in
or for added fibre, use oats and grated cheese the recipe
Chef’s Tips wholemeal pasta (allergens: gluten and milk)

18
 Chicken &
Sweetcorn
Method
Quesadillas
1. Lay Flour Tortillas on work surface and spread mayonnaise
Serves 24 Wedges around the edge of all tortillas
(based on 3 per portion)
2. Then fill four of the tortillas with the chicken (do not place
on the edge where you have mayonnaise)

Gluten Eggs Milk Mustard

3. Then add sweetcorn followed by cheese

4. Place remaining unfilled Tortillas on top of filled ones and

ensure you seal the edges
Ingredients
5. Heat a non-stick pan, place a tortilla parcel in the pan and
8ea 6” Fully Baked Flour cook until golden brown then repeat on other side
Tortillas
400g 8mm Cooked Chicken 6. Remove from pan and keep hot in oven while you repeat the
Breast Strips cooking process with remaining tortillas
400g Grated Mild White
Cheddar
7. Cut each tortilla into six wedges
300g Sweetcorn
80g Light Mayonnaise

19
 Chicken,
Getting ready
Coconut & Guest Ch
Pineapple ef
1. Cut chicken into even bite size pieces
2. Peel and dice the onions
3. Peel and finely slice the garlic Mark
Curry 4.
5.
Wash the mangetout
Pick the coriander leaves and chop
Sargeant
6. Cut the red and yellow peppers into strips
Serves 2

Method
Mustard

1. Place a frying pan on a medium heat and add the oil

Ingredients
2. Add the onions & garlic and stir fry for about 2mins until soft

1ea Chicken Breast Fillet 3. Now add the chicken and stir fry for another 2mins to seal
20g Knorr Korma Paste the chicken
(Check ingredient list for allergens)
150ml Coconut Milk
4. Add the peppers and stir fry for another 2mins, lower the
125g Large Onions
heat & add the korma paste, mix well
3clv Fresh Garlic
45g Pineapple Chunks
(in pineapple juice)
5. Next add the coconut milk, stir well and leave to simmer for
50g Mangetout about 5mins
5g Coriander
0.5ea Red Pepper 6. Finally add the pineapple & mangetout, mix well and allow
0.5ea Yellow Pepper to simmer for a further 2mins or until the chicken is fully
20ml Sunflower Oil cooked

7. Take off the heat, add the coriander, stir in and serve with
rice and/or naan bread
20
 Cheese
Sauce
Serves 20

Gluten Milk

Ingredients
Mark Sargeant
150g Cooking Fat (check ingredients
Mark Sargeant is a trail blazer for traditional
for allergens, particularly soya)
British cooking, carving out a hugely 150g Plain Flour
successful career in Britain’s top restaurants. 1.7l Skimmed Milk
He won Young Chef of the Year in 1996 at 150g Reduced Fat Cheese
Oliver Peyton’s Coast Restaurant and was
appointed Head Chef at Gordon Ramsay at
Claridges, where he gained a Michelin Star
and was awarded Chef of the Year 2002.
Getting ready

Mark has presented Saturday Cookbook and 1. Warm the milk

regularly appears on the BBC’s Saturday
Kitchen, ITV’s This Morning and Food
Network UK shows. Method
Mark is now bringing his passion for honest
cooking to Brakes, helping to develop the 1. Melt the fat in a pan
range and new food offer to inspire chefs
2. Add the flour and whisk together to form a roux
with the best of the Brakes larder, from
British, seasonal produce to exclusive,
award-winning products.
3. Gradually add the warmed milk continuously
whisking
21
 Beef
Dishes

22
 Homemade
Getting ready
Beef Chilli
1. Peel and finely chop the onions
Serves 10 2. Peel and finely chop the red pepper
3. Drain kidney beans and rinse with cold water

Ingredients Method
1.5kg Beef Mince 1. In a large pan heat vegetable oil on a medium heat then add
100g Cooking Onions finely chopped onion and red pepper cook until soft
6g Garlic Purée
800g Red Kidney Beans (in water) 2. Add garlic purée and cook for a further 1 minute
200g Italian Tomato Paste
800g Chopped Tomatoes
(in tomato juice) 3. Add mince and cook meat for approx. 4-5 minutes before
15ml Sunflower Oil adding tomato purée and cooking for a further 2 minutes
40g Mild Chilli Powder
2ea Red Peppers 4. Add chopped tomato & chilli powder, turn heat down and
cook on a low heat until chilli thickens

5. Add drained red kidney beans to chilli and heat through until
piping hot

6. Check seasoning before serving with rice or a jacket potato

Chef’s Tip
For simplic
ity use
a ready-m
ade chilli
sauce*
*check alle
23
rgens
carefully
 Cottage
Pie
Serves 10

Fish Gluten

Ingredients
600g Lean Beef Mince
100g Onions
6g Fresh Garlic
100g Carrots
75g Swede
75g Frozen Garden Peas
25g Plain Flour
600g Chopped Tomatoes
(in tomato juice)
45g Lea & Perrins
Worcestershire Sauce
30g Gravy Granules
(Check ingredient list for allergens)
400ml Water
50g Pearl Barley
1.3kg Washed Salad Potatoes
30g Sunflower Oil

24
Getting ready

1. Peel and dice the onions

2. Peel and chop the garlic
3. Peel and dice the carrots
5. Peel and dice the swede
6. Make up the gravy granules according to the instructions

Chef’s Nut
Chef’s
ritionTip
al
AdServe
vicewith a chunk
Method of crusty bread
This is a red meat dis
h, so
1. In a large pan brown off the mince it is a good source
of iron
2. To the pan add the onion & garlic, cook for 4-5 minutes Including vegetables
and
3. Add the carrots, swede & peas pearl barley increase
s
the fibre and contribu
tes
4. Stir in the flour towards the 5-a-da
y!
5. Add the tomatoes, Worcestershire Sauce, gravy & pearl
barley. Season with pepper

6. Bring to a gentle simmer & cook for approximately 20-30 mins

7. Cook the potatoes in a pan of boiling water, drain

8. Using a fork gently crush the potatoes adding the oil &
season with pepper

9. Transfer the prepared mince to an oven proof dish & top with
the crushed potatoes

10. Place in a pre-heated oven at 180°c for approximately 15-20 mins

25
 Whole Wheat
Getting ready
Spaghetti
1. Peel and chop the onions
Bolognaise 2. Peel and chop the carrots

Serves 12

Gluten Method

Ingredients 1. Dry fry chopped onions and mince

2. Cook for a few minutes, add the chopped carrots and water
22ml Sunflower Oil
to required consistency. Simmer for 30-40 mins
750g Beef Mince
200g Cooking Onions
100g Carrots 3. Cook off the pasta. Drain well and mix with the Bolognaise.
750g Bolognaise Sauce: ready made
Top with grated cheese and finish off in the oven for approx.
(Check ingredient list for allergens) 10 mins
1.5kg Whole Wheat Spaghetti
4. CCP. Probe - Temperature must be above 75°C

26
27
 Lamb
Dishes

28
 Shepherd’s Method
Pasty & Peas 1. Add the oil to a saucepan and put onto a medium heat

Serves 6 2. Add the lamb mince and mix well and allow the meat to
sweat for about 5mins - stir regularly

3. Next add the onions & garlic, stir into the mince and cook for
a further 5mins - stir regularly
Gluten Eggs
4. Now add the tomato purée, stir well & cook for a further
Ingredients minute followed by the carrots, stir well and cook for another
5mins
400g Lamb Mince
130g Large Onions 5. Finally add the peas followed by the stock, mix well, lower
2clv Fresh Garlic the heat and cook for approx. 10mins until the stock has
100g Carrots been absorbed into the meat
20g Italian Tomato Paste
6. Season with salt & pepper to taste
150g Choice Garden Peas
20g Mint 7. Take off the heat and transfer to a bowl or tray and allow to
1ea Puff Pastry Sheets chill down fully
20ml Sunflower Oil
2ea Medium Eggs 8. Assemble your Pasties:
2.5g Cooking Salt • Take 1 of your puff pastry sheets and place approx 130g of
2.5g Ground Black Pepper
the lamb filling on one half
6g Vegetable Bouillon Mix
• Brush the area around the lamb filling with a little of the egg
(Check ingredient list for allergens)
• Fold over the pastry half with no meat across the lamb filling
250ml Water
• Seal the pastry with your fingers, cutting away any excess
pastry
Getting ready • Now crimp the edges to completely seal in the meat
• Place on a baking sheet lined with baking parchment and
1. Defrost pastry and cut into 6 equal squares brush with the egg
2. Peel and finely chop the onions and garlic
3. Peel and finely dice the carrots 9. Now place in a pre-heated oven @160oC and cook for
4. Pick the mint leaves and chop approx. 25-30mins or until the pastry is golden brown -
5. Use egg yolks only and beat
serve with peas
29
6. Mix bouillon with 250ml of boiling water
 Pork
Dishes

30
 Cowboy Getting ready
Casserole 1. Peel and finely chop the onions
Serves 10 2. Drain beans and rinse thoroughly with cold water
3. Prepare vegetable stock according to instructions on bouillon
mix

Gluten Soya Sulphur

Dioxide

Method
Ingredients
20ea Pork Sausages 1. Pre-heat oven to 190⁰c/375⁰f/gas mark 5
5ea Rindless Back Bacon
300g Button Mushrooms 2. Grill sausage & bacon
80g BBQ Sauce
(Check ingredient list for allergens) 3. In a large pan heat vegetable oil on a medium heat then add
100g Cooking Onions the finely chopped onion and cook until clear
800g Cannellini Beans (in water)
200g Tomato Paste 4. Chop cooked Bacon in to large chunks
800g Chopped Tomatoes
(in tomato juice)
5. Then add tomato purée and cook for a further 1 minute
30ml Sunflower Oil
5g Granulated Sugar before adding chopped tomato, sugar, vegetable stock,
15g Vegetable Bouillon Mix mushrooms and drained beans
(Check ingredient list for allergens)
500ml Water 6. Turn the heat down and add sausage and bacon, place in
pre-heated oven for approx. 30 minutes

7. Finish with BBQ sauce and check seasoning before serving

31
 Savoury
Bread &
Butter
Serves 4

Gluten Eggs Milk Soya

Ingredients

190g Stale/left over white

bread
Serving T
1ea
2ea
Egg
Egg Yolks
ip
¼ea Onion Serve with
a simple
170ml Double Cream salad and
pickled
2ea Cooked Pork Sausages onions
3ea Rashers of Cooked Bacon
1 tsp Balsamic Vinegar
1 Sprig Fresh Parsley
Seasoning Guest Ch
Butter/Vegetable Oil Spray
ef
Rob
Kennedy

32
Getting ready

1. Grease four individual moulds for your puddings (medium

ramekins may be used) with butter/oil spray and line with
parchment paper
2. Cut the sausages into four lengthways and dice into small cubes
3. Finely dice the onion and slice the cooked bacon
5. Remove the bread crusts and dice the loaf into 1cm cubes

Method
Rob Kennedy
1. Whisk the egg yolks and cream to make a savoury custard and
Rob Kennedy is the Executive chef at
season
the prestige Royal Military Academy in
2. Fry the onions, adding the sausage and bacon half way through Sandhurst.
cooking

3. Caramelise and add balsamic to provide an extra sticky sweetness

Rob regularly manages menus for Royal
Family visits, senior dignitaries and world
4. Layer the pudding moulds with the bread, sausage, bacon and leaders. In addition to his day job Rob is
onions leaving an even bread layer on the top a member of the English National Culinary
5. Pour the custard into the moulds and leave to soak into the bread, Team and has achieved over 85 culinary
top up as required awards including 25 gold medals.

6. Place the puddings into a pre-heated oven and bake for 20minutes To date Rob has raised over £52,000 for
at 170oC
UK charities and on understanding the
7. Leave to rest for five minutes before turning out - a small pallet huge issue of holiday hunger pledged his
knife may help to release the pudding from the moulds support to Meals&More.
NB. Puddings may be made in advance and reheated in a medium
oven for 10 minutes. Puddings may also be made in one large
dish and cooked for longer
 Fish
Dishes

34
Rosti Topped Getting ready
Fish Pie 1. Peel the sweet potatoes, potatoes and carrots
Serves 20 2. Defrost the fish

Method
Gluten Fish Milk
1. Place peeled sweet potato, potato & carrots in a pan of cold
water and bring to the boil and allow to cook for 2-3 minutes
Ingredients depending on size of the vegetables

1.5kg MSC Fish Pie Mix 2. Place defrosted fish in a large pan together with the milk.
(or any mix of white fish and salmon) Bring pan to the boil and turn off immediately and allow to
1.5l Whole Fresh Milk stand
100g Un-salted Butter
100g Plain Flour 3. Drain fish ensuring you reserve the milk
500g Frozen Peas
300g Sweet Potatoes 4. Drain vegetables and allow to cool for a couple of minutes
1kg Baking Potatoes before grating on a coarse grater and thoroughly mix
600g Carrots together. Set aside until required (this is the rosti mix)
400g Carrots to accompany
600g French Green Beans to 5. In another pan allow butter to melt over a low heat before
accompany adding flour and making a soft roux, allow to cook for 2
minutes before gradually adding milk to form a smooth white
sauce

6. Add peas and return cooked fish to mixture, stir gently and
Serving T
ip remove from heat
Serve with
steamed 7. Place fish mixture into serving dish then top with the
green bea vegetable rosti mix
ns and
carrots
8. Place in a hot oven on the top shelf and cook for 10-12
minutes or until the top is golden brown and crispy
35
 Tuna &
Getting ready
Pasta Bake
1. Cook pasta, drain and cool
Serves 20 2. Peel and dice the onions
3. Peel and dice the red and green peppers
4. Drain sweetcorn
5. Dice courgettes
6. Drain tuna
Gluten Fish Milk 7. Make the cheese sauce (recipe pg.21)

Ingredients Method
400g Penne Pasta 1. Sweat off the vegetables in approximately 4 tablespoons of
60g Onions oil for approximately 8-10 minutes
200g Green Peppers
200g Red Peppers 2. In one pan mix together the pasta, vegetables & chicken.
300g Sweetcorn (in water) Add 2/3 of the cheese sauce and combine all of the
350g Courgettes ingredients. Reserve some cheese to sprinkle over the top.
150g Button Mushrooms
44ml Sunflower Oil
3. Place the mixture into a suitable oven proof dish, top with
1.5kg Tuna Chunks (in Brine)
the remaining cheese sauce and sprinkle with cheese
0.5ea Yellow Pepper
2.15kg Cheese Sauce*
300g Grated Mild Cheddar 4. Bake in a pre-heated oven at 190ºC, Gas Mark 5 for
approximately 15 minutes
*sub recipe (see pg 21)

Use wholemeal pasta to

add more fibre

Chef’s Nutritional Vegetables count towards

Advice 5-a-day
36
 Fish
Getting ready
Paella
1. Peel & finely chop the onions
Serves 20 2. Defrost the pollock and cut into chunks
3. Defrost the haddock and cut into chunks
4. Halve the cherry tomatoes
5. Dice the peppers
Fish Sulphur
Dioxide

Ingredients Method
500g Cooking Onions
600g Long Grain Rice 1. In a large pan heat vegetable oil on a medium heat then add
800g MSC Alaskan Pollack finely chopped onion and cook until translucent
Fillets
400g Fancy Garden Peas 2. Make stock with 2 litres of boiling water
250g Smoked Haddock
Fillets 3. Add tomato purée to pan with onions and cook for 1 minute
200g Italian Tomato Paste before adding rice and stirring thoroughly
30g Chicken Flavour Bouillon
Mix 4. Lower heat and add chicken stock and leave to simmer for
(Check ingredient list for allergens) 5-6 minutes checking regularly
2l Water
400g Cherry Tomatoes 5. Add diced fish and cook for a further 5-6 minutes
3ea Red Peppers
30ml Sunflower Oil
6. Add peas and cook for a further 2-3 minutes
Chef’s Tip
7. Check to see if rice is cooked before adding cherry tomatoes
You can u
se any fish and diced red pepper
with this re
cipe
8. Allow to stand for a couple of minutes before serving
37
 Fish
Cakes
Serves 10

Gluten Eggs Fish Milk Soya

Ingredients

600g Skinned Hake, Cod or

Haddock
from a sustainable source
150ml Milk
150ml Water
2 tbsp Snipped Chives
600g Peeled Maris Piper Potatoes
100g Finely Chopped Onions
2ea Eggs
200g Fresh Breadcrumbs
(can be either white, wholemeal or a
mixture)
2 tbsp Vegetable Oil
Guest Ch
ef
Kath
Breckon

38
Method

1. Dice the peeled potatoes, cover with water, and bring to the boil,
simmer until cooked

2. Place the skinned fish into a deep baking tray and cover with the
water and the milk, place in the oven and bake for 15 mins or
until firm

3. Strain the potatoes, place back into the pan and dry out over a
little heat, put into a bowl, mash and season 

4. Take the cooked fish out of the tray, flake Kath Breckon
5. Add the finely chopped onion, snipped chives and eggs to the
potatoes and mix, carefully add the flaked fish to the mixture Kath Breckon works at Westcliff School in
Whitby. Kath worked her way to the very
6. Divide the fishcake mixture into 10 or 20 equal amounts, shape great honour of LACA School Chef of the
into rounds and coat evenly with the breadcrumbs. Place onto the Year 2016 and EDUcatering Excellence
greased oven trays, bake for 15-20 minutes turning once
Primary School Caterer of the Year 2016.

Kath is passionate about the issue of

holiday hunger as she believes every child
is entitled to a healthy and nutritious meal
Serving T every day, even in the school holidays.
ip
Serve with
p
a mixed sa eas,
lad or a
homemad
e tomato
sauce
 Pizza
Getting ready
Topped Cod
1. Defrost the cod
Serves 20

Gluten Fish Milk

Method
Ingredients
1. Spray large tray with oil
20ea Cod Loins
400g Pizza Topping Sauce 2. Place fish onto tray and place in oven at 180ºc for 10
200g Breadcrumbs (uncoloured)
minutes
200g Grated Mild White
Cheddar
10ml Non-Stick Fry, Cook & Bake 3. Remove fish from oven and top with pizza sauce, then
Spray breadcrumbs and finish with cheese

4. Place back in oven for a further 10 minutes or until fish is

cooked and cheese is golden

5. Serve with seasonal vegetables

Chef’s Tip
You can u
se any fish
Cooking ti .
me will
depend on
fillet
thickness

40
Tuna & Red
Getting ready
Onion
1. Drain the tuna
Quesadillas 2. Peel and thinly slice the onions

Serves 24

Gluten Eggs Fish Milk Mustard

Method
Ingredients 1. Lay flour tortillas on work surface and spread mayonnaise
around the edge of all tortillas
8ea 6” Fully Baked Flour
Tortillas 2. Then fill four of the tortillas starting with the tuna (do not
400g Tuna Chunks place on the edge where you have mayonnaise)
400g Grated Mild White
Cheddar 3. Then add sliced red onion followed by cheese
100g Red Onions
80g Light Mayonnaise
4. Place remaining unfilled tortillas on top of filled ones and
ensure you seal the edges

5. Heat on a non stick pan, place a tortilla parcel into pan and
cook until golden brown then repeat on other side

6. Remove from pan and keep hot in oven while you repeat the
cooking process with remaining tortillas

7. Cut each tortilla into six wedges

41
 Non Meat
Dishes

42
 Homemade
Getting ready
Baked Beans
1. Peel and finely chop the onion
Serves 10 2. Drain tinned beans and rinse thoroughly under cold water
3. Make up vegetable bouillon as per packet instructions, or
your own stock

Sulphur
Dioxide

Ingredients Method
100g Cooking Onions
800g Cannellini Beans (in water) 1. In a large pan heat vegetable oil on a medium heat then add
200g Tomato Paste finely chopped onion and cook until translucent
800g Chopped Tomatoes
(in tomato juice) 2. Add tomato purée and cook for a further 1 minute before
30ml Sunflower Oil adding chopped tomatoes, sugar, vegetable stock and
25g Vegetable Bouillon Mix drained beans
(Check ingredient list for allergens)
500ml Water 3. Turn the heat down and cook until the sauce has become
5g Granulated Sugar thick

4. Check seasoning before serving

43
 Macaroni,
Getting ready
Cauliflower
1. Cut cauliflower into florets and cook
& Leek Bake 2.
3.
Cook macaroni for 9-11 minutes and drain
Thinly slice leeks
Serves 10 4. Warm milk
5. Grate cheese
6. Make bread into breadcrumbs

Gluten Milk Soya

Method
Ingredients
1. Place the cauliflower & macaroni in a shallow oven proof dish
250g Cauliflower Florets 2. Heat the oil, add the leeks and sweat for 8-10 minutes, add
450g Macaroni
to the dish
30ml Sunflower Oil
250g Leeks
100g Cooking Fat
3. Melt the fat, add the flour and beat well together
900ml Skimmed Milk
75g Reduced Fat Cheese 4. Gradually add the milk and whisk until thickened, add the
75g Medium Square Sliced cheese, season with black pepper
Wholemeal Loaves
5. Spoon over the vegetables, sprinkle over the breadcrumbs

6. Place in a pre-heated oven at 200°c and bake until golden

brown

Chef’s Nutritional
Advice
Milk and cheese are a
44 good source of calcium
 Homemade
Getting ready
Five Bean
1. Peel & finely chop the onion
Chilli 2.
3.
Peel & finely chop the red pepper
Drain all beans and rinse in cold water, leave to drain
Serves 10

Method
Sulphur 1. In a large pan heat vegetable oil on a medium heat then add
Dioxide finely chopped onion & red pepper and cook until soft

2. Add garlic purée and cook for a further 1 minute

Ingredients
3. Add chilli powder to pan and cook for a further 1 minute
800g Red Kidney Beans (in water) before adding tomato purée, vegetable stock and chopped
800g Chick Peas (in water) tomato
800g Cannellini Beans (in water)
800g Borlotti Beans (in water) 4. Heat through before adding the beans
800g Black Eyed Beans (in water)
100g Cooking Onions 5. Allow to cook for a further 6-8 minutes stirring regularly
6g Garlic Purée
200g Italian Tomato Paste
6. Check seasoning before serving
800g Chopped Tomatoes
(in tomato juice)
7. Serve with rice or a jacket potato
30ml Sunflower Oil
40g Mild Chilli Powder
2ea Red Peppers
25g Vegetable Bouillon Mix Beans are a good source
(Check ingredient list for allergens)
of protein and fibre
500ml Water
Chef’s Nutritional Vegetables count
Advice towards your 5-a-day
45
 Vegetable
Getting ready
Curry & Rice
1. Peel and dice the onions
Serves 10 2. Wash and dice the courgettes
3. Peel and dice the butternut squash
4. Wash and ¼ the mushrooms
5. De-seed and dice the red peppers
6. Cut the cauliflower into florets
Celery Milk Sulphur
Dioxide

Ingredients Method

100g Extended Life Vegetable Oil 1. In vegetable oil fry the onion and garlic without colour for 5
300g Red Onions minutes using a heavy bottomed pan
300g Courgettes
400g Button Mushrooms 2. Add the prepared vegetables and stir well together
2ea Red Peppers
800g Cauliflower 3. Add Tikka sauce and simmer for 25-30 minutes checking
700g Tikka Sauce all the time to ensure curry does not burn. Check vegetables
(Check ingredient list for allergens) are full cooked before service. Check seasoning and the
800g Frozen Rice & Vegetable Mix consistency prior to service
2g Cracked Black Pepper
4. Heat rice, check core temperature and serve immediately

Serving T
ip
Serve with
condimen
such as m ts
a
chutney, cu ngo
cumber
raita and
lime
46 pickle
 Vegetable
Getting ready
Korma
1. Peel and dice the onions
Serves 10 2. Peel and dice the sweet potato into 1.5cm cubes
3. Wash and thinly slice the leeks
4. Dice the celery
5. Peel and dice the carrots
6. Peel and finely dice the garlic
Celery Mustard
7. Mix vegetable bouillon paste with boiling water to make stock

Ingredients

130g Cooking Onions Method

130g Sweet Potatoes
130g Leeks
80g Celery 1. Heat the oil in a large pan and fry off the onions, sweet
105g Sliced Green Beans potato, leeks, celery, carrots & garlic and cook on a low heat
105g Carrots for approximately 8-10 minutes. Add the curry powder and
105g Frozen Peas mix well, cook for 3-4 minutes to allow the spices to release
105g Sweetcorn their flavour
2g Fresh Garlic
525g Coconut Milk 2. Add the coconut milk, desiccated coconut, sultanas and
25g Desiccated Coconut stock, season and bring to a gentle simmer for
22g Curry Powder approximately 10 minutes. Add the peas and sweetcorn and
50g Sultanas cook for a further 10-15 minutes
8ml Sunflower Oil
15g Cornflour 3. Mix the cornflour with a little cold water to make a smooth
10g Vegetable Flavour
paste and add to the curry to thicken
Bouillon Paste
(Check ingredient list for allergens)
400ml Water 4. Serve with rice or a naan bread or use as a filling for a jacket
potato

47
 Vegetable
Getting ready
Paella
1. Peel and cut the butternut squash & courgettes to a large
Serves 10 dice
2. Peel & finely chop onion

Ingredients

500g Cooking Onions

600g Long Grain Rice
500g Butternut Squash Method
400g Frozen Peas
500g Courgettes 1. Drizzle butternut squash and courgettes with a little of the
200g Tomato Paste oil and roast at 180ºc for 12-15 minutes
50g Vegetable Bouillon Mix
(Check ingredient list for allergens)
2. In a large pan heat vegetable oil on a medium heat then
2l Water add finely chopped onion and cook until translucent
400g Cherry Tomatoes
3ea Red Peppers 3. Add tomato purée and stir thoroughly, before adding rice
30ml Sunflower Oil and stirring again

4. Lower heat before adding the vegetable stock, leave to

simmer for approx. 8-10 minutes checking regularly and
adding peas half way through cooking

5. Whilst paella is cooking cut cherry tomatoes in half and

thinly slice red pepper

6. Check after 8-10 minutes to see if rice is cooked before

adding roasted butternut squash and courgettes, cherry
tomatoes & slice pepper and stirring lightly

48
 Vegetarian
Getting ready
Bolognaise
1. Peel and dice the onions
Serves 24 2. Peel and dice the carrots
3. Make up stock according to instructions on bouillon paste or
stock powder

Gluten Milk Soya

Ingredients Method
1. Dry fry quorn® or vegemince® mince, onion and garlic
750g Vegemince® or Quorn®
(Check ingredient list for allergens)
2. Add tomato paste, tomatoes ,carrots, stock, herbs and
6g Fresh Garlic
lentils. Stir in oats for thickening
225g Cooking Onions
200g Carrots
200g Tomato Paste 3. Bring to the boil and simmer for 30 mins or transfer to
1.25kg Chopped Tomatoes cooking tins cover with lid cook in oven at 190°C or in
(in tomato juice) steamer for 40mins
12g Vegetable Flavour
Bouillon Paste 4. Cook spaghetti as packet instructions
(Check ingredient list for allergens)
500ml Water 5. Either serve separately or mix with bolognaise sauce.
100g Green Lentils Sprinkle grated cheese on top
50g Oatflakes
2g Mixed Herbs
150g Grated Mild White
Cheddar
1kg Spaghetti Quorn® and Vegemince® are
a great source of protein

Chef’s Nutritional Use wholemeal spaghetti for

Advice more fibre
49
 Penne Pasta Getting ready
Ratatouille 1. Cook the penne pasta, refresh and drain
2. Dice the aubergine - approx. 15mm
Serves 4 3. Dice the peppers - approx. 15mm
4. Dice the courgettes - approx. 15mm
5. Peel & dice the onions approx. 15mm
6. Peel & finely slice the garlic
Gluten 7. Chop the basil

Ingredients Method
600g Italian Penne 1. Place a saucepan on a medium heat and add the oil
130g Aubergine
1ea Red Peppers 2. Add the onions & garlic to the pan and cook gently until
1ea Yellow Peppers softened but not coloured too much
150g Courgettes
100g Large Onions 3. Now add the courgettes, peppers & aubergines and mix
2clv Fresh Garlic well, continue cooking on a low heat for about 5mins
250g Chopped Tomatoes
(in tomato juice) 4. Next add the tomato purée and stir into the vegetables,
25g Italian Tomato Paste cook out for about 1min
10g Basil
30g Olive Oil 5. Pour in the chopped tomatoes, stir well and allow to simmer
1.5g Ground Black Pepper for about 5mins
2.5g Table Salt
6. Add seasoning to taste followed by the basil, stir in and
take off the heat

Guest Ch 7. Place a large saucepan onto a high heat and fill with water,
ef bring to the boil and add the cooked pasta to this, leave in
Mark the water for approx. 1min then drain
Sargeant
8. Add the drained pasta to a bowl, pour the ratatouille mix
50 over, stir well, check seasoning and serve
Four Cheese
Getting ready
& Tomato
1. Cook the macaroni, refresh in cold water & drain
Macaroni 2. Mix béchamel sauce with 100ml cold water to form a paste
then whisk into 400ml of water, bring to the boil then take
Serves 4 off heat
3. Grate the Red Leicester cheese
4. Reserve 10g of Parmigiano Reggiano
5. Use yolk only from the egg
6. Chop the parsley
Eggs Gluten Milk

Ingredients
Method
370g Italian Short Cut 1. Make up the white sauce as per the instructions, before
Macaroni taking off the heat whisk in the tomato purée until fully
75g Béchamel Sauce Mix incorporated
500ml Water
20g Grated Mature White
2. Now add the cheeses and stir well, followed by the egg yolk,
Cheddar
20g Red Leicester
parsley & seasoning - mix thoroughly
20g Parmigiano Reggiano
20g Mini Fresh Goat Cheese 3. In a separate bowl add the cooked macaroni and pour the
1ea Medium Egg cheese sauce over and stir well making sure all the pasta is
10g Herb Flat Leaf Parsley coated
10g Italian Tomato Paste
1g Ground Black Pepper 4. Now transfer to a large oven-proof dish or 4 smaller dishes
2g Table Salt sprinkle over the reserved Parmigiano Reggiano

Guest Ch 5. Bake in a pre-heated oven at 180ºC for approx. 10-15mins

ef or until golden brown - serve
Mark
Sargeant
51
 Soups

52
 Tomato
Getting ready
Soup
1. Peel and finely chop the onions
Serves 20 2. Peel and finely chop the carrots
3. Peel and finely chop the garlic
4. Make up stock according to the instructions on the bouillon
paste
Celery Fish Gluten

Ingredients Method
200g Onions
300g Courgettes 1. Gently sweat off the onions, celery, courgettes, carrots &
150g Carrots garlic for approximately 8-10 minutes
100g Celery
1.6kg Chopped Tomatoes
2. Add the chopped tomatoes, tomato paste, stock, Lea &
(in tomato juice)
75g Tomato Paste
Perrins, oregano
3g Fresh Garlic
4g Oregano 3. Bring to a gentle simmer and cook for approximately 20-30
15ml Lea & Perrins Worcester minutes
Sauce
71g Vegetable Flavour 4. Using a food processor, blend until smooth
Bouillon Paste
(Check ingredient list for allergens)
2.8l Water
55ml Olive Oil

53
 Chicken & Getting ready

Vegetable
1. Peel all vegetables and roughly cut into dice of the same size. Keep
all vegetable peelings with the exception of the potato peelings

Soup Method
Serves 20 1. Fill a large pan with cold water and add all of the vegetable
peelings to it, bring to the boil

2. Once boiled turn down to a simmer and place chicken in water

Celery Gluten Milk
together with bouillon powder

3. Allow to simmer for approx. 20 minutes before carefully removing

chicken, allow chicken to cool
Ingredients
4. In another large pan melt butter before adding all of the chopped
1ea Chicken Oven Ready
vegetables and cook for 5-6 minutes before adding flour and cook
200g Leeks
for 2-3 minutes
200g Cooking Onions
150g Carrots
5. Strain the vegetable stock that you cooked the chicken in and start
100g Parsnips to add slowly to the vegetable mixture remembering to keep
150g Baking Potatoes stirring all constantly
100g Celeriac
150g Butternut Squash 6. When you have added all of the stock reduce the heat and allow
100g Spring Greens to simmer until vegetables are cooked but still remembering to stir
100g Vegetable Bouillon Mix frequently
(Check ingredient list for allergens)
4l Water 7. When chicken is cooled remove cooked chicken from the bone
100g Spreadable Butter discarding the skin, bones and any sinew or fat, thinly slice
100g Plain Flour spring greens

8. Chop chicken into a small dice, before adding to soup with thinly
sliced spring greens re-heat to piping hot

9. Check seasoning before serving and add a little boiling water if

54 soup is too thick
 Leek & Getting ready
Potato Soup 1. Peel and chop the onions
Serves 20 2. Peel and chop the potatoes
3. Wash and chop the leeks
4. Use vegetable bouillon to make 3l stock

Milk

Ingredients Method
1. Heat the oil in a large thick bottomed pan and add the
30ml Extended Life Vegetable Oil
onions, potatoes and leeks. Cook for 5 minutes until starting
200g Cooking Onions
600g Potatoes
to soften
400g Leeks
75g Vegetable Bouillon Mix 2. Add vegetable stock and bring to the boil. Season well and
(Check ingredient list for allergens) simmer until vegetables are tender
3l Water
3. Blend with handheld blender until smooth

Serving T
ip
Serve in a
nice
pre-warm
ed bowl

55
 Wraps

56
 Chicken
Getting ready
Wrap
1. Place the chicken on a plate & cover in cling film
Serves 10 2. Defrost tortilla wraps
3. Slice the cherry tomatoes
4. Make up salad garnish as per sub recipe (page 61)

Eggs Gluten

Ingredients Method
5ea Cooked Chicken
5ea 12” Wheat Bran Wrap 1. Heat the chicken in a microwave using a 800 watt unit for
100g Salad Mix approximately 3 minutes
10ea Red Cherry Tomatoes
100g Light Mayonnaise 2. Take the wrap, spread over the mayonnaise, fill with the
200g Salad Garnish salad

3. Slice the chicken & arrange over the leaves and cherry
tomatoes

4. Fold the sides of the wrap into the centre & roll

5. Serve with salad garnish

57
 Cheese
Getting ready
Wrap
1. Make up salad garnish as per sub recipe (page 61)
Serves 10

Gluten Milk

Ingredients Method
10ea 8” Tortilla Wraps 1. Fill wrap with ingredients
300g Grated Mild White
Cheddar 2. Fold the sides of the wrap into the centre & roll
200g Salad Garnish
3. Serve with salad garnish

Cheese provides a great

Chef’s Nutritional source of calcium
Advice
58
 Ham
Wrap
Serves 10

Gluten

Ingredients
10ea 8” Tortilla Wraps
20 Slices Wafer Thin Ham
200g Salad Garnish

Method
1. Fill wrap with ingredients

2. Fold the sides of the wrap into the centre & roll

3. Serve with salad garnish

59
 Tuna &
Getting ready
Cucumber
Wrap
1. Drain tuna and mix lightly
2. Dice the cucumber
3. Make up salad garnish as per sub recipe (page 61)

Serves 10

Celery Gluten
Method
1. Mix tuna & cucumber together then place on wrap
Ingredients
2. Roll wrap with edges folded in
10ea 10” Fully Baked Flour
Tortillas 3. Serve with salad garnish
620g Tuna Chunks (in Brine)
300g Cucumber
200g Salad Garnish

60
 Salad
Garnish
Serves 100

Ingredients

1ea Iceberg Lettuce

800g Tomatoes MM
2ea Cucumber
5ea Carrots

Getting ready

1. Cut tomatoes into wedges

2. Cut cucumber into sticks
3. Grate carrot

Method
1. Serve with wraps

61
 Sweet
Treats

62
 Apple
Method
Flapjack
Finger
1. In a large pan melt together margarine, sugar & syrup and
bring to the boil

Serves 24 2. Add apples to mixture

3. Place in suitable oven tray

Gluten 4. Bake in oven at 200ºc for 20 minutes and firm to the touch

5. Allow to cool before portioning

Ingredients
500g Oats
360g Cooking Margarine
(Check ingredient list for allergens)
225g Granulated White Sugar
200g Solid Pack Apples
120g Golden Syrup

Oats provide a source

Chef’s Nutritional of fibre
Advice

63
 Apricot &
Method
Sultanas 1. In a pan, melt the spread and syrup

Flapjack 2. Stir in the oats and fruits combining well

Serves 10 3. Lightly oil a deep baking tray or oven-proof dish

4. Transfer the mixture to the dish

5. Place in a pre-heated oven at 160°c for approx. 20 mins

Gluten Sulphur
Dioxide

Ingredients

250g Sunflower Light Spread

(Check ingredient list for allergens)
200g Golden Syrup
300g Oatflakes
75g Dried Apricots
75g Sultanas
15ml Sunflower Oil

64
Black Forest Getting ready
Sponge 1. Drain the cherries
Serves 15

Eggs Gluten Milk

Method
Ingredients
1. Make cake mix according to instructions on packaging
500g Reduced Sugar Chocolate
Cake Mix 2. Take drained cherries and place in large square dish or
(Check ingredient list for allergens) individual dishes
800g Dark Pitted Cherries
(in light syrup) 3. Pour cake mixture over the pears and ensure mixture is
1.5l Water evenly spread out

65
 Crème
Brûlée
Serves 20

Eggs Milk

Ingredients

900ml Double Cream

90ml Milk
12ea Egg Yolks
180g Caster Sugar
120ml Single Cream

Guest Ch
ef
Helen
Vass

66
Method

1. Preheat the oven to 120°C

2. Mix the egg yolks and sugar together until well mixed

3. Add the remaining ingredients and mix until well incorporated

4. Pour the mixture into ramekins and bake in a Bain Marie for 45
minutes or until set (to make a Bain Marie, sit the ramekins in a
tray of water - this will act as a Bain Marie)

5. Remove from the oven then cool and place in the fridge to set fully
Helen Vass

6. Sprinkle some sugar on top of the crème brûlée and place under a Helen Vass is a pastry chef based in
grill to caramelise the sugar. Glasgow, Scotland. She is currently the
sole pastry chef of 2AA rosette restaurant,
Number 16, on Glasgow’s Byres Road.

In May 2016, Helen was part of the

winning team of BBC2’s Bake off Crème
de la Crème along with team captain,
Mark Tilling and team mate, Samantha
Rain.

In 2016, Helen was a finalist in the CIS

(Catering in Scotland) Excellence Awards
in the Patisserie Chef of the Year Category.
 Carrot &
Pineapple
Muffins
Serves 10

Eggs Gluten

Ingredients

140g Self Raising Flour

85g Wholemeal Flour
2 tsp Ground Cinnamon
½ tsp Bicarbonate of Soda
150g Melted Margarine
(Check ingredient list for allergens))
100g Golden Caster Sugar
200g Finely Grated Carrot
150g Canned Pineapple (chopped)
1ea Large Egg
2 tbsp Pineapple Juice (from the tin) Guest Ch
ef
For the Topping:
Kath
10ea

Strips of Carrot (using carrots
with leaves and stalks left on)
Breckon
10g Sugar
200ml Water
200g Icing Sugar
Remaining Pineapple Juice
(from the tin)
Method

1. Heat the oven to 200oC or gas mark 6

 
2. Place 10 large muffin cases into the muffin tins 

3. Melt the margarine in a pan and allow to cool slightly 

4. Sift the flours, bi-carb and cinnamon into a bowl

 
5. In another bowl place the sugar, grated carrot, chopped pineapple, pineapple
juice, eggs and melted margarine, beat together 

6. Stir in the dry ingredients, and divide equally between the muffin cases and
bake for 20-25 minutes. Leave to cool 

For the Toppings:

1. Place the 10g of sugar and water into a pan and bring to the boil. Carefully add
the carrot strips and cook for 1-2 minutes, remove from the water and cool 

2. With two cocktail sticks carefully roll from one end of the carrots to the other, to
form a carrot shape. Add a little of the carrot leaf to the top of each one

3. Mix the icing sugar with a little of the pineapple juice and drizzle over the top of
each muffin, then place a mini carrot on the top

69
 Chocolate
Method
Shortbread 1. Mix together the flour, sugar, baking fat & cocoa and combine
Serves 24 to make a smooth paste

2. Allow to chill in fridge for 1 hour

3. Carefully roll out shortbread on a floured surface

Gluten
4. Cut out biscuits with a pastry cutter and place onto a lightly
greased baking tray
Ingredients
20g Fat Reduced Cocoa Powder 5. Prick with a fork and bake for approx. 15-20 minutes
300g Cooking Fat
(Check ingredient list for allergens) 6. Remove from oven and transfer to a wire rack and allow to
150g Granulated White Sugar cool
600g Plain Flour

70
 Ginger & Getting ready
Pear Sponge 1. Drain the pears
Serves 15

Eggs Milk

Ingredients Method
1. Make cake mix according to instructions on packaging
200g Reduced Sugar Ginger
substituting some of the water for juice from tinned pears to
Cake Mix with Sugars
make 1200ml
and Sweeteners
(Check ingredient list for allergens)
800g Pear Halves (in juice) 2. Cut drained pears in half and place in large square dish or
1.2l Water individual dishes

3. Pour cake mixture over the pears and ensure mixture is

evenly spread out

4. Bake according to cake mix instructions

71
 Profiteroles
Serves 10

Eggs Gluten Milk Soya

Ingredients
100g Butter
300ml Water
130g Self Raising Flour
4ea Eggs
300g Double cream
300g Milk chocolate
Handful Strawberries

Guest Ch
efs
Spaldwick
Communit
y Primary
School

72
Method

1. Pre-heat the oven to 220°C

2. Grease 3 baking trays

3. Melt the butter in a saucepan over a low heat, add the water and
bring to the boil

4. Add the flour all at once, stir in and beat the mixture until it leaves
the side of the pan
McDougalls Young Bakers of
5. Cool for 5 minutes
the Year 2016
6. Beat the eggs and then add a little at a time to the flour mixture,
beating vigorously The Premier Foods’ first McDougalls Young
Baking Team of the Year competition was
7. Place large teaspoons of the mixture onto the greased baking tray in 2015, this is now an annual event with
leaving space between the blobs the live final held at LACA – The Main
Event. School caterers are encouraged to
8. Bake for 10 minutes, then lower the heat to 190°C for a further recruit an enthusiastic team of up to three
20-25 minutes, until golden. Remove the profiteroles from the
children, between the ages of seven and
oven and allow to cool
11, to take part in the competition.
9. Heat a small bowl over a saucepan of simmering water, break the
chocolate into the bowl and melt gently over a medium heat, The team from Spaldwick Community
stirring continuously Primary School baked their way to the
top spot in 2016 with some delicious and
10. Whip the cream. Fill the cooled profiteroles by making a small incredibly light profiteroles. They used
gap with a teaspoon and pipe in the cream along with a sliced locally-sourced eggs, strawberries and
strawberry
chocolate in their recipe and achieved
11. Pour the melted chocolate over the profiteroles, and serve!
high scores for teamwork, presentation,
taste, aroma and texture.
 Rice Pudding
Getting ready
With Black
Cherry &
1. Wash and drain the rice well
2. Remove fruit from tins and drain well - keep all of the syrup
from the tins

Red Plum
Compote
Method
Serves 20
1. For the rice pudding heat oven to 150ºC/fan 130ºC/gas 2

2. Butter a heatproof baking dish, then tip in the rice and sugar
Milk
and stir through the milk. Sprinkle the nutmeg over top

3. Cook for 2hrs or until the pudding wobbles ever so slightly

Ingredients when shaken

4. To make compote, place the drained juice in a large pan

259g Short Grain Pudding Rice
with the vanilla and boil until liquid is reduced by 2/3 and
125g Caster Sugar
100g Spreadable Butter
there is a sticky glaze left. Allow to cool before adding back
1.7l Semi Skimmed Milk to fruit
3g Ground Nutmeg
810g Dark Pitted Cherries 5. This can be served warm or cold with the rice pudding
(in light syrup)
1.3kg Red Plum Halves
(in light syrup)

74
 Strawberry
Getting ready
& Blueberry
1. Defrost berries
Iced Mousse
Serves 20

Milk Method
1. Make mousse as per instructions on packaging
Ingredients
2. Place defrosted blueberries in to moulds
500g Reduced Sugar
Strawberry Dessert Mix 3. Pour mousse into moulds on top of the blueberries and
with Sugars and ensure it’s spread out evenly
Sweeteners
(Check ingredient list for allergens) 4. Cover with cling film and place into freezer and allow to
250g Blueberries freeze for a minimum of 3hrs
1.5l Water
5. To serve, remove from freezer and decant into plate, allow
to sit for 5 minutes before serving

6. You can also use different fruits in this recipe such as

raspberries and strawberries
Chef’s Tip
You can a
lso make
this into a
large
terrine an
d cut
into slices

75
 Breakfast
Method
Granola 1. Place oil & maple flavoured syrup in large bowl
Serves 20
2. Add all dry ingredients and mix thoroughly

3. Place in large baking tray and place in oven at 160ºc for

approx. 5-6 minutes
Gluten Nuts Sesame
4. Remove from oven and mix well before returning to oven and
cooking for a further 5-6 minutes until golden brown
Ingredients
60ml Sunflower Oil 5. Remove from oven and stir well before allowing to cool
125g Maple Syrup
60g Squeezy Clear Blossom 6. Once cool place in a large airtight container until you are
Honey ready to use
5g Vanilla Flavouring
300g Oats
50g Sunflower Seeds
30g Sesame Seeds
50g Pumpkin Seeds
100g Flaked Almonds
100g Sultanas
100g Chopped Dried Apricots Chef’s Tips
50g Desiccated Coconut
You can use any dri
ed fruit
that you may have

The granola will keep

for
up to a week in an
airtight
container

76
 Granola
Bars Method
Serves 20 1. In a large pan melt butter then add soft brown sugar and
honey

2. Heat mixture until sugar has dissolved

Gluten Milk Sesame

3. Then add all remaining ingredients and stir thoroughly

4. Place in shallow baking tray and place in oven for 12-14

Ingredients minutes

200g Unsalted Butter 5. Allow to cool slightly before turning out and cut in to 20 bars
400g Oats
200g Sunflower Seeds 6. Store in airtight container
60g Sesame Seeds
100g Walnut Pieces
80g Squeezy Clear Blossom
Honey
200g Light Brown Soft Sugar
7g Ground Cinnamon
200g Dried Cranberries
300g Sultanas

77
 Smoothies

78
 Banana &
Getting ready
Honey
Smoothie
1. Peel the bananas

Serves 10

Method
Nuts

Ingredients 1. Place all ingredients into blender and blend for 3-4 minutes
8ea Bananas
200g Ground Almonds 2. Serve immediately
2l Alpro Almond Milk
100g Squeezy Clear Blossom
Honey

79
 Banana,
Getting ready
Spinach
& Apple
1. Peel the bananas
2. Juice and zest 4 limes

Smoothie
Serves 10

Method
Ingredients
1. Place all ingredients into blender and blend for 3-4 minutes
10ea Bananas
1kg Baby Leaf Spinach 2. Serve immediately
1l Apple Juice
4ea Limes

80
 Mango & Getting ready
Coconut Milk 1. Peel 8 bananas
Smoothie 2. Zest and juice 5 limes

Serves 10

Method
Ingredients
1. Place all ingredients into blender and blend for 3-4 minutes
8ea Bananas
800g Diced Mango 2. Serve immediately
2l Coconut Milk
5ea Limes

81
 e n d s o f
Fri

We would like to acknowledge and thank some very special people whose
contribution has helped to make the creation of this book possible...

Colin Salmon Brakes Education Development Chef - For cooking and writing all of these recipes

Elif Danish Brakes Nutritionist - For inputting all of the recipes to support the allergen outputs

LACA - For kindly donating £500 towards the costs of printing this book

82
“Managing a programme which
YOU REALLY
gives back to communities and
society is an amazing feeling.
CAN MAKE A
We are committed to providing DIFFERENCE!
the best service for our clubs;
including the education of food Please donate
nutrition and low cost food
innovation” whatever you can
and help alleviate
UK child poverty.
Pem Hulusi
Meals & More Programme
Manager For more information about Meals & More and
how you can help, please contact:

Pem.Hulusi@brake.co.uk