Food Technology - Year 7

Before you start: Pre-heat oven:  Electric 200/fan oven 180 / gas mark 6.

1. Peel the potatoes and cut into even-sized pieces. Put into a saucepan and cover with cold water, cover and bring to the boil. Reduce the heat and simmer for about 20 minutes or until soft.
2. While the potatoes are cooking finely chop the onion and add to the potatoes.
3. Drain the potatoes well and return to the pan. Add the butter with some of the milk and HALF of the cheese. Mash well.
4. Put the potatoes in the oven proof dish and sprinkle the chopped bacon on top. Add the remaining cheese and place on a baking tray.
5. Bake for about 20-30 minutes or until the top is golden brown.
6. While your dish is baking have a go at making a tomato lily for decoration.

Lovely served with baked beans or just on its own. Enjoy!

1. Cook the rice, according to the packet instructions.
2. Prepare and chop the pepper and spring onions. Dice the cucumber.
3. Drain the pineapple, keep 2 tbsp's of the juice. Put the pineapple in a bowl with the pepper, spring onions, cucumber, rice and chicken.
4. Mix together the dressing ingredients.
5. Add the dressing to the salad and mix.

1. Pre heat oven: Gas 4 / electric 180oC.
2. Grease baking tray.
3. Beat butter and sugar in a bowl until light and creamy, then beat in the syrup.
4. Work in the flour and your smarties/chocolate chips. Work the dough together with your fingers.
5. Divide into 14 balls. Place them well apart on baking tray. Do not flatten them.
6. Bake in preheated oven for 12 minutes until pale golden at the edges.
7. Cool on a wire rack.

1. Chop butter into chunks, add to large bowl with flour.
2. Using your fingertips, rub the flour and butter together until you have fine breadcrumbs.
3. Tip in caster sugar and gently mix by hand.
4. Place crumble mixture to one side.
5. Prepare fruit and place in oven proof dish, if necessary sprinkle with remaining sugar.
6. Pace crumble on top.
7. Bake in pre heated oven for 25-30 minutes. Oven 220/gas mark 7.

1. For the scones, preheat the oven to 220C/450F/Gas 7. Grease a large baking tray.
2. Sift the flour, baking powder and salt together in a bowl, then rub in the butter until the mixture resembles breadcrumbs.
3. Stir in the sugar, sultanas and egg.
4. Stir in the milk with a wooden spoon, a little at a time, to form a smooth dough.
5. Roll the dough out onto a lightly floured work surface to a thickness of 2cm/¾in. Dip a 5cm/2in pastry cutter into a little flour and cut out the scones (be careful not to twist the cutter as it will cause the scones to rise unevenly).
6. Brush the tops of the scones with milk, taking care not to let any run over the edge.
7. Place the scones onto the baking tray and bake in the oven for 10-12 minutes, or until golden-brown.
8. Remove the scones from the oven and allow to cool slightly. Serve the warm scones with the strawberry jam and clotted cream.

1. Prepare all ingredients, preheat oven to 180/Gas 6.
2. Boil a kettle & make stock in a jug with 500ml water.
3. Heat oil in pan & gently fry onion, pepper, chorizo & chilli (3mins).
4. Add rice and paprika to pan, stirring until rice is coated.
5. Pour in stock and stir until it boils gently.
6. Transfer to an ovenproof dish, cover with foil and bake for 30 mins (180/gas 6).

1. Heat oil & add the onion and bacon and fry gently for a couple of minutes until soft. Add the garlic and cook for another few minutes.
2. Place the rest of the ingredients into the saucepan and cook over a medium heat.  Stir until it comes to the boil.
3. Reduce the heat and simmer for 20 minutes.
4. Taste and season your soup.
5. Remove the pan from the heat and place on a wooden triangle to cool.

1. Cook the pasta according to the directions on the packet.
2. Meanwhile, heat the olive oil in a large non-stick frying pan. Add the onion, garlic and tomatoes and cook until the onion's soft.
3. Stir in the tomato purée and sweetcorn and cook for five minutes.
4. Add the tuna and basil and heat through.
5. Stir the sweetcorn and tuna sauce into the pasta and serve.