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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

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Year 9 Recipes

w/c 4 November – Spicy Tomato or Leek and Potato Soup – 9W AND 9Y ONLY

You have the option of choosing to make either - Spicy Tomato Soup OR Leek and potato soup. 

Spicy Tomato Soup:
Ingredients:

1 onion
1 carrot
1 potato
1 x  can chopped tomatoes (400g)
500ml water
1 stock cube vegetable flavour preferably
½ x  5ml spoon dried chilli flakes
1 x 15ml spoon tomato puree

Bring a flask or container that you can place a hot soup into

OR

Leek and Potato Soup
Ingredients:

2 leeks
1 medium onion
1 medium potatoes
Salt and pepper to season
25g margarine
1 vegetable stock cube
200ml water
400ml milk

Bring a flask or container that you can place a hot soup into

w/c 11 November – Potato Investigation

 ALL INGREDIENTS WILL BE PROVIDED AT SCHOOL 

w/c 18 November  – Bread Rolls

Ingredients:
400g Strong Bread flour
2 sachets Easy blend yeast
1 tsp salt
1 tsp sugar
125ml warm water

A named sealable container to carry them home in

w/c 25 November – Pizza – Groups 9Y & 9Z

w/c 2 December - Pizza - Group 9W

Choose a selection of toppings from the list below. We will use the dough made last week for the base.

200g of grated cheese e.g. cheddar
100g of your choice of dried or cooked meat or vegetables from the list below:

Chorizo
Pepperoni
Ham
bacon (cooked)
​​​​​​1 onion
Handful of cherry tomatoes or 2 tomatoes
Handful of olives
½ pepper
1 tin of pineapple

w/c 2 December – Meat Free Chilli – GROUPS 9Y & 9Z ONLY

Ingredients:
1 tbsp olive oil
½ onion, chopped
½ pepper
1 garlic clove, crushed
250g Quorn, soya mince or tofu
½ can chopped tomatoes
1 tbsp tomato purée
1 tsp chilli powder
½ green chilli, thinly sliced, or 1-2tsp dried chilli flakes(optional)
1 (beef) stock cube
1 can red kidney beans, rinsed and drained

w/c 9 December - Meatballs

Ingredients:
12 Jacob's cream crackers
4 sprigs of fresh rosemary
2 heaped teaspoons Dijon mustard
500 g quality minced beef, pork, or a mixture of the two
1 heaped tablespoon dried oregano
1 large free-range egg

w/c 16 December – Anzac Biscuits

NB 9W will cook on Tuesday Period 2 this week

Ingredients:
100g plain white flour
25g rolled oats
30g caster sugar
25g desiccated coconut (optional)
20ml spoon golden syrup
50g margarine
½ x 5ml spoon bicarbonate of soda