With the school curriculum serving up compulsory cookery lessons from September last year, the pressure is on for teachers to show students a range of meals and cookery techniques.
Are you a teacher in pursuit of recipes which will not only hold your pupils’ attention but also get their creative juices flowing?
Feast your eyes on these five easy meals which you can teach in your cookery class.
Recipe One – Sizzled Sausage Pasta
A fun and simple dish which makes perfect leftovers for lunchboxes.
- 400g pasta shapes
- 6 sausages
- 140g sun-dried tomatoes
- 4 tbsp oil from sun-dried tomato jar
- Handful of fresh parsley
- Add salt to boiling water and cook the pasta until tender.
- Peel the skins off the sausages and chop the meat into small pieces.
- Chop the sun-dried tomatoes into small chunks.
- Heat a tablespoon of the sun-dried tomato oil in a large pan and sizzle the sausage pieces for 8-10 minutes, stirring occasionally, until golden.
- Stir in the sun-dried tomato chunks and the remaining oil and continue to heat everything through.
- Once the pasta is cooked, drain it well and add to the sausage mixture and parsley.
- Coat the mixture well with the oil, season with salt and pepper and serve.
Recipe Two – Cheesy Leeks and Ham
A fun and low-carb meal ready in just 25 minutes.
- 8 small leeks (white part only)
- 8 slices of cooked ham
- 100g grated cheddar cheese
- 2 tbsp Dijon mustard
- 6 tbsp crème fraîche
- Heat oven to 200C/fan oven 180C/gas mark 6.
- Cook the leeks in a pan of salted boiling water for 4-5 minutes or until tender.
- Drain the leeks under a cold tap to cool them and stop them from cooking further, then pat them dry using some kitchen paper.
- Wrap each leek in a slice of ham, then arrange them, side by side, in a large baking dish.
- Mix the cheddar in a bowl with the mustard and crème fraiche, season to taste, then spread over the leeks.
- Bake for 15-20 minutes until the cheese is bubbling and golden brown.
- Serve with crusty bread.
Recipe Three – Summer Tray-bake Chicken
- 4 chicken breasts
- 1 tbsp olive oil
- 250 cherry tomatoes
- 4 tbsp pesto
- Place the chicken in a large roasting tray and drizzle with olive oil.
- Grill for ten minutes.
- Add the cherry tomatoes and grill for a further five minutes until the chicken is cooked.
- Drizzle the pesto over the top of the chicken and tomatoes, then serve.
Tip: The great thing about this dish is that it can be adapted however you or your pupils like, with different ingredients and toppings added to the chicken.
Recipe Four – Cheesy Mushroom Omelette
- 1 tbsp olive oil
- Handful sliced button or chestnut mushrooms
- 25g cheddar/vegetarian cheddar, grated
- Small handful parsley leaves, roughly chopped
- 2 eggs, beaten
- Heat the oil in a small, non-stick frying pan.
- Add the mushrooms and fry over a high heat, stirring occasionally for 2-3 minutes, until golden.
- Remove the mushrooms from the pan and add to a bowl along with the cheese and parsley.
- Place the pan back on the heat and swirl the eggs into it.
- Cook for 1 minute and swirl with a fork every so often.
- Spoon the mushrooms over half of the omelette, cook for a few more moments, then serve.
Tip: Depending on your students’ preferences, additional ingredients can be added.
Recipe Five – Melting Chilli Bean Wraps
- 2 handfuls of grated cheddar
- Handful of cherry tomatoes, chopped in half
- 410g tin mixed beans in chilli sauce
- 4 tortilla wraps
- Guacamole, to serve
- Preheat the grill to high.
- Empty the beans into a pan, stir in the tomatoes and cook over a medium heat for 5 minutes.
- Divide the bean mix evenly between the tortillas, sprinkle with cheese, then roll up the wraps.
- Place the wraps on a baking sheet and scatter another handful of cheese over them.
- Grill for 2-3 minutes until the cheese is golden and bubbling.
- Serve with guacamole.
Food For Thought
Why not try out our range of delicious meals in your cookery classes today? Not only are they nutritious, but they can also be adapted to pupils’ palates.