Teaching notes and recipe. French Pizza, its real name is Tarte Flambee. This is such an easy dish and the flavours are wonderful. Enjoy a taste of France. This pizza serves 4 people. You will need For the pizza base Plain flour or pizza flour 2 glasses Olive oil pinch of salt 1/2 glass of tepid water. For the topping ½ tub crème fraiche A pack of lardons or chopped bacon. If you do not wish to eat bacon a great alternative is smoked cheese, cut into little cubes. We used Emmental cheese as does the traditional recipe, but any cheese grated works well. ½ an onion. Begin by pre heating the oven to the hottest setting. Then begin with the dough. Pop the flour into the mixing bowl add a pinch of salt a drizzle of olive oil and the 1/2 glass of tepid water and mix the ingredients together until they form a dough. Cover your work top with some flour, this stops the dough from sticking to the work top when rolling. Try to roll the dough as thin as you can as this will make it crispy to eat. Roll into any shape circular or rectangle and gently using the rolling pin to gather up the thin base, pop it onto a pizza tray or baking tray and set to one side while you prepare the topping. In a frying pan add some fry light and add the sliced onion. Try to cut the onion as thinly as you can. Then add the lardons and cook until brown. Use half a tub of crème fraiche and spread thinly over base, add the onions and lardons and the sprinkle grated cheese all over. Pop in the very hot oven and bake for 20 minutes. Please be careful when using a hot oven and make sure you use oven gloves to remove hot trays. This is best served straight from the oven. Really delicious.

Teaching notes and recipe A classic delicious meal rich in protein, carbs, and 4 of your 5-a day in one meal. This recipe serves 4-6 people You will need Mince, we have used beef but you can use, pork, turkey, lamb or soya for this recipe. 500g pack 1 large onion 3 cloves garlic Pack of mushrooms, we have used brown mushrooms rich in vitamin D A tin of chopped tomatoes ½ a tube or small tin of tomato puree/paste water Olive oil Spaghetti ( 1 packet) And a hard Italian cheese To begin Start by slicing and dicing the onion and slice the mushrooms. Add to the frying pan a little drizzle of olive oil and fry your onions and mushrooms until cooked. Push the cooked mushrooms and onions to one side and add the mince and cook until brown then pour over your chopped tomatoes add 2 tablespoons or ½ the small tin with tomato paste and fill the tinned tomato can with water and add. Give the sauce a good stir add a pinch of salt and some basil and leave to simmer for 10-15 minutes. Fill a pan with water and bring to the boil add the spaghetti. As the pasta cooks make sure you immerse all the pasta into the boiling water so that it cooks evenly for about 10-15 minutes. When cooked drain and serve in a bowl then add the sauce a sprig of basil and some hard grated Italian cheese. Absolutely delicious and made in just 10-15 minutes. Bellissimo!

Teaching notes and recipe. A fabulous fish dish packed with so many nutrients and health benefits and its delicious and easy to cook. This dish is rich in omega 3 oil. Today we are using mackerel which is an oily fish, it has beautiful blue skin and when cooked is light and fluffy to taste. We are leaving the head and tail on in this dish as it really gives extra flavours to the sauce, however, you do not have to and can remove them. In today’s video we are showing you also how to gut the fish, this means removing parts that we don’t want to eat. Again, you do not have to do this, you can buy fish from the fish counter and they will ask you if you want the fish cleaned. This will mean that they do it for you, so you would simply pop that fish into the dish. This fish contains bones and when cooked you can clearly see them and remove them before eating the fish (ask for adult help if you need to) Fish bones can be dangerous and if you prefer you can also ask at the fish counter to have the fish filleted, this will mean the bones will be removed. You can then add your fillets to this dish. Cooking time will be less. What you will need to make this dish. I large brown onion 4 large tomatoes, slightly riper than tomatoes you would use for a salad A big bunch of parsley 2 large mackerel (this dish can serve 4 people if you cut the fish in half) We served 2 people in the video as we ate the fish whole. Olive oil 3 lemons Served with fresh homemade bread to dip into the sauce. So, begin by slicing your onion thinly. Peel the skin from the tomatoes, be careful when doing this, when the peel is removed chop your tomatoes roughly. Add the onion tomatoes and parsley to your pan. Add the clean washed fish and a sliced lemon. Pour over olive oil and squeeze the juice of 2 small lemons over the dish. Pop the lid on and cook for 10 minutes then turn the fish for a further 10 minutes. Remove from heat allow to stand for a further 5 minutes and serve. If using fillets cook the onions and tomatoes and basil with the lemons for 10 minutes then add your fillets and cook for 5 minutes, turn over at 5 minutes and leave to rest for 5 minutes and then serve.

Teaching notes and recipe. This is such a great dinner to make, packed full of goodness and such wonderful colours, we love stuffed vegetables as they are such a good way of getting all the nutrients you need in a quick easy and tasty meal. We used 1/4 of the pack of mince which is 125 grams approximately. The portion shown served 2 people, so increase ingredients to 8 courgettes and 250 grams for 4 people. Start by peeling and topping and tailing the courgette, then peel giving the courgette a stripy look then cut them in half. It can be a bit tricky carving out the centre of the courgette, but just take your time. When you have finished you want to have a hollowed-out courgette that is ready to be stuffed. Mix the mince with uncooked rice making sure that the meat and the rice are evenly proportioned. To make the sauce you will need to pour a good drizzle of olive oil into the saucepan add a whole tube of tomato puree a good pinch of salt and 4 glasses of water, give the mixture a good mix. Turn on your hob to a medium heat and allow the sauce to start cooking while you stuff the courgettes. Use the mixture to stuff the courgettes, carefully stuff one end then turn it over placing the stuffed end in the palm of your hand so the mixture doesn’t fall out and stuff the other end. Try not to overfill as it will all fall into the sauce during cooking. Place the stuffed courgettes into your pot, pop on the lid and gently simmer for around 30 minutes, making sure that half way through you pour the sauce over the top of the stuffed courgettes. Serve with yoghurt if desired, it really works well.

Teaching notes and recipe. This is a very quick dish to make from start to finish 30 minutes is all you will need. Packed with your 5 a day, protein, complex carbohydrates and loads of vitamins and minerals. This is a recipe for 4 people. You will need Fry light 2 chicken breasts or thighs. Tofu works well for vegetarian and vegan diets. Rice Lemon grass Green Thai spice pot 1 can coconut milk Mild red chilli pepper / hot chilli pepper (the smaller size as shown in the video, this is optional) 3 spring onions A pack of mange tout A small green pepper Baby sweet corn Edamame beans To begin boil the rice (see fluffy rice video) this is a fragrant rice so we will be adding lemon grass. Take the lemon grass and using a meat tenderizer or a rolling pin give it a little bash, this helps to release the lovely lemon aroma which will seep into the boiling rice. Then cut your chicken and add some fry light spray to the frying pan and cook the chicken cubes until golden brown. Wash all your vegetables. Chop and deseed the green pepper and cut into thin slices, chop the chilli’s and the cut the baby sweet corn in half down the middle. Add the Thai curry paste to the chicken and then add a whole tin of coconut milk and mix well before adding all the vegetables and cook on a medium heat for 15 -20 minutes. While the curry is simmering chop the spring onions and some more red chilli, remove the lemon grass from the cooked rice. Serve the rice and decorate with the spring onion and chilli and then serve the Thai curry. Fast Fresh and so good to eat. Enjoy.

Teaching notes and recipe. Fake away KFC style chicken, no hydrogenated fats hiding in this recipe. Everything is fresh and good to eat with more than your 5 a day in this meal. This recipe serves 4-6 people and really is easy to make. You will need For the chicken KFC style family bucket meal 8 Chicken drumsticks 4 chicken thighs (we used 2 large) and 4 breast fillets. 4-6 burger buns 2 – 3 packets of chicken breadcrumb mix Mayonnaise and lettuce. And corn on the cob, fresh is best. For the fries 1 large sweet potato and greaseproof paper some spray light and salt to season. For the coleslaw red cabbage, a red onion and mayonnaise For the spicy chilli beans ½-1 can baked beans ½ to 1 can red kidney beans and red chilli flakes To begin Pre heat the oven on a medium heat, then pop your corn into a pot and wait for the chicken to go into the oven before boiling then boil for 5-10 minutes (for crunchy texture 5 mins for softer corn 10 mins) Peel the sweet potato and then slice into thick chips, place on greaseproof paper apart so they cook to a crisp perfection. Too close together they will be soggy! Pop them in the oven and cook whilst preparing the rest of the meal. Chop ¼ red cabbage and a red onion and then mix them in a mixing bowl with mayonnaise. Set to one side in a serving bowl. Mix your baked beans and washed and drained kidney beans and mix in some red chilli flakes. These will need to be heated and served hot, just 5 minutes before you serve the chicken. Place the chicken seasoning into a large tray so that it is easy to coat the chicken. Skin the chicken, this is so much healthier to eat this way, chicken skin is not good for you and the chicken tastes so much nicer with it removed. Grease your baking trays with fry light. Then wash the chicken with egg to make the breadcrumbs stick. Place them in a greased with fry light tray. Take 2 chicken breasts that are going to be used for chicken burgers, cut them into 4 and bash them into a thinner fillet using a rolling pin or meat tenderiser. Coat in crumbs. Using the 2 remaining breast fillets cut them into small cubes to make 100% chicken nuggets. Pop all the baking trays in the pre heated oven after removing the fries. Cook for 20-30 minutes until golden brown. Remove from oven and pop fries in once more to heat whilst toasting buns. Toasted buns are then spread with mayonnaise and add lettuce before popping the chicken fillet inside. Corn now boiling, beans are heated, chicken standing to cool for 5 minutes, burgers made, remove fries and there you have it a fantastic finger licking gorgeous KFC style meal for 4-6 minutes in 30-40 minutes, start to finish. As you get more experienced with this dish it can be made in 20-25 mins. Quicker than ordering a take away. Healthier than ordering a take away and cheaper too. Enjoy

Teaching notes and recipe. This is a really lovely way to enjoy eating a good variety of fish. Quick and easy and great in the summer months served with a side salad. Packed with protein, calcium rich and served with all of your 5 a day. This dish is a nutritional winner. You will need Fish mix (available in the fish counters of most supermarkets or from a fish monger) 250 grams Fresh or frozen prawns (a handful) We used left over shelled prawns. A small 250-gram pot of single cream Panko breadcrumbs Emmental cheese (or any grated cheddar) Tablespoon of corn flour to thicken Half a glass of water To start Turn on the grill Add the half glass of water to the pan and gently poach the fish on a low heat around 5 minutes. If you have shelled prawns you will need to peel them. Once the fish has poached add the cream and give it a mix, gently move the fish to one side of the pan and add 1 tablespoon of corn flour and stir, this will thicken the cream. Chop some herbs we are using parsley today; coriander works well also. Add a generous amount of black pepper. Place into a baking tray. Top with Emmental cheese. Pop it under the grill until the cheese has melted and is a golden brown. Careful when removing from the grill and always use oven gloves. Serve immediately.

Teaching notes and recipe. This is one of the easiest cheesecakes to make and only has 6 main ingredients and added fruit. Cooking time is minutes however setting time in the fridge is recommended at 24 hours to set properly, although if you can’t wait overnight is the minimum. You will need ½ a pack of digestive biscuits (approx. 300g pack) 150-gram butter 3 cream cheese packs 1 and a ½ cups of icing sugar 1 small carton whipping cream (150gram) Vanilla extract Fruit to decorate We have used strawberries, raspberries and blueberries but the possible combinations of fresh fruit are endless. To begin add the butter to a pan and on a medium heat gently melt the butter. While the butter is melting add your digestive biscuits to a bowl and using your fingertips begin to crush them into chunky crumbs. If you find it easier you can place the biscuits into a freezer bag and using a rolling pin crush this way. When the butter has melted add to the crumbs and mix thoroughly. Then tip them into the cake tin or tray and press them down lightly to form the cheesecake base. In a clean bowl add the cheese and mix really well until it is all thick and creamy. Using a fork whisk the cheese well, if you have a mixer (hand) use that in the bowl. If you have a food processor just add the cheese to that and whisk. Add the icing sugar and Madagascan vanilla (optional, vanilla extract can also be used) and continue to mix well and then add the cream. We are using a mixer at this stage just to show you what a hand mixer looks like. Using mixers are just a quicker process and using the fork will produce the same results, it just takes longer. When the mixture feels thick transfer into cake tin and smooth the surface. We recommend 24 hours in the fridge to set really well, however overnight will still give you a good result. Cover the cheesecake. Remove from fridge and gently use a knife to tease the cheesecake away from the tin, unclip the tin and push out from the base slowly. Pop on a plate and dress with your favourite fruits, today we have used strawberries, raspberries and blueberries. Just a lovely desert for summer. Enjoy

Teaching notes and recipe. A Spanish rice dish that tastes incredible. This is a great dish for using up any leftovers you may have in the fridge. Literally anything tastes great in Paella. (beef, lamb, tofu, sausages, turkey. Peas, mange tout, spinach) Today we are using leftover chicken and prawns. For this recipe you will need. This recipe serves 4-6 people. A deep-frying pan or wok with a lid. Rice, any rice will work well, we are using paella rice. A paella spice mix A pack of pre prepared seafood Chorizo 1 small red onion and a red pointed pepper To begin Peel and dice the onion and with a little fry light and a handful of chorizos begin to cook until the onion is soft and the chorizo cooked. Then add the sliced peeper and cubed cooked chicken and 2 glasses of rice. Mix all the ingredients well so that the rice soaks up the flavour. Add the seafood mix and peel the prawns, pop them to one side as they are already cooked and just need to be added to the dish 5 minutes prior to serving. Sprinkle over the paella mix and add 3 glasses of water, give a good stir. On a medium heat leave to simmer with the lid on for 20-25 minutes or until the rice has soaked up all the water. Add the cooked prawns, turn off heat and leave for 5 minutes with the lid on. Then serve. Delicious. If you have leftovers pop them into the fridge when cool in a plastic container. When reheating add to saucepan with a little water and cook on a medium heat until hot right through.