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The Howard Partnership Trust (THPT) is a Surrey based Multi-Academy Trust, comprising 4 secondary and 6 primary phase schools. We are proud of our ethos of collaboration and inclusion, "Bringing out the best" in students of all abilities and backgrounds. Visit website

Part of The Howard Partnership Trust

Year 8 Recipes

w/c 4 November – Jam Tarts

Ingredients:

150g plain flour, plus extra for dusting
75g butter, chilled and diced
75g jam, fruit curd or marmalade of your choice 

A named container to take your food home in 

w/c 11 November – Flatbreads

Ingredients:

Makes 3-4

100g natural yoghurt
125g self-raising flour plus extra for dusting
½ teaspoon baking powder
pinch of salt

A named sealable plastic container to carry your food home

w/c 18 November – Cheesecake

Ingredients:

Basic Ingredients:

100g digestive biscuits
50g butter or margarine
200g cream cheese
25g icing sugar          
125ml fresh double cream

Extra Ingredients

Students should bring alternative biscuits, flavouring, fruit and toppings to develop their own design.

NB NO NUTS OR NUT PRODUCTS SHOULD BE BROUGHT INTO SCHOOL

18-20cm flan case or dish to make it in and hold its shape.

A named container to take your food home in

w/c 25November - Chicken Fajitas – 8T and 8U ONLY

Ingredients:
1 lime
1 clove garlic
1 green chilli
Small bunch coriander
2 chicken breasts
1 red onion
1 pepper 

A named sealable container to carry it home in

w/c 2 December - Vegetable Spring Rolls

Ingredients:
2 small carrots
4 spring onions
80g beansprouts
50g frozen peas
2 x 15ml spoon oyster sauce
8 filo pastry sheets 

A named sealable container to carry it home in

w/c 9 December – Bolognese Sauce

Please feel free to reduce the recipe by half to serve 2 people

Bolognese Sauce (for 4 people):

Ingredients:
500g lean minced beef (or Vegetarian alternative)
1 medium onion
1-2 cloves garlic
100g mushrooms
1 large carrot grated
1 stick of celery (optional)
1-2 tins (400g) of tomatoes/passata
2 tbsp tomato purée
1 level tsp dried mixed herbs 

Optional:
1-2 tbsp capers, 1-2 tbsp olives

A named sealable container to carry it home in 

w/c 16 December – Risotto

Ingredients:
175g risotto rice / Arborio rice / long grain rice
600ml water + 2 vegetable stock cubes
200g peas / broad beans / mushrooms
1 finely chopped onion
50g grated parmesan cheese
1 tbsp veg oil 

A named container to carry your dish home.

w/c 6 January – Carrot Cake Muffins

Ingredients:
2 medium eggs
100g soft brown sugar
75 ml vegetable or sunflower oil
150g grated carrot
100g self-raising flour
½ tsp ground cinnamon
100g dried fruit e.g. raisins, sultanas 

12 muffin cases

A named container to take your food home in 

w/c 13 January – Toad in the Hole

Ingredients;
Pack of 8 sausages
2 tbsp oil
2 eggs
125g plain flour
300ml milk
½ tsp mustard powder – optional (school will provide)
Pinch of salt (school will provide) 

A 20cm square cake tin or foil trays (NB 2 foil trays can be supplied at school for 20p) 

w/c 20 January – Chicken and Mushroom Pie

Ingredients:
2 chicken breasts cut into 2cm pieces
1 small onion, chopped
100g mushrooms, sliced
Clove of garlic, crushed or finely chopped
25g plain flour
250ml milk
1 chicken stock cube
500g ready-made puff or shortcrust pastry (shop bought or made at home) 

A shallow pie dish/plate and a named container to take your pie home in 

w/c 27 January – Jam Tarts

Ingredients:
150g plain flour, plus extra for dusting
75g butter, chilled and diced
75g jam, fruit curd or marmalade of your choice

A named container to take your food home in 

w/c 3 February – Flatbreads

Ingredients:

Makes 3-4
100g natural yoghurt
125g self-raising flour
plus extra for dusting
½ teaspoon baking powder
pinch of salt

A named sealable plastic container to carry your food home 

w/c 10 February – Cheesecake

Ingredients:    

Basic Ingredients
100g digestive biscuits
50g butter or margarine
200g cream cheese
25g icing sugar                
125ml fresh double cream

Extra Ingredients:
Students should bring alternative biscuits, flavouring, fruit and toppings to develop their own design.

NB NO NUTS OR NUT PRODUCTS SHOULD BE BROUGHT INTO SCHOOL

18-20cm flan case or dish to make it in and hold its shape.

A named container to take your food home in