Recipes for National Cooking Programme – Week Eleven

We’re very excited to launch our National Cooking Programme an ‘oven-ready’ programme of x20 FREE online interactive classes for teenagers wanting to learn to cook. Here is what we’ll be cooking on Wednesday 25 August 2021 at 5.30pm which will be livestreamed on Instagram and YouTube.  Please get prepared with the ingredients and familiarise yourself with the recipe so you can cook along with us.

Shopping list

Firstly, here is a handy shopping list for all of the ingredients required

plain flour
baking powder
good quality white bread
4 eggs
jam of choice
rapeseed oil
3 bananas or punnet of blueberries


Oven Fried French Toast / Eggy Bread


Allow per person :
4 slices good quality organic white bread
2 eggs
2 tablespoon butter
2 tablespoons rapeseed oil
6 ozs/150ml milk
jam of choice or cinnamon and sugar mix


1. Beat the egg well and add the milk and mix together. Strain the mixture.
2. Pour the mixture into a flat dish that will be able to contain as many slices of bread as are needed.
3. Place the sliced bread on the egg mixture and allow to absorb the liquid. Turn over and allow the other side to become soft and well coated too. The bread needs to be well saturated with egg and milk.
4. Meanwhile place half the butter and the oil in a good size baking tin in oven 200ºC/425ºF and allow it to become very hot but definitely not smoky.
5. Take the baking tin out of the oven.
6. Place the softened slices of bread and lay side by side in the tin on top of the melted butter and oil.
7. Bake for about ten minutes and then, using a spatula, turn the slices of French toast over so that they can brown well on the other side too.
8. Continue to cook until well browned and crisp. This could take up to twenty minutes more.
9. Serve with cinnamon and sugar sprinkled over or eat with favourite jam.
10. Eggy bread is delicious too served crispy bacon

Fruit Muffins


2 cups/170g/11ozs  plain flour
2 eggs
3 teaspoons baking powder
7ozs/180ml milk or buttermilk
4 tablespoons of rapeseed oil
pinch of salt
2 tablespoons sugar
3 bananas or ¾ cup blueberries


1. Place the flour, baking powder, salt and sugar in a bowl.
2. Beat the eggs and then add the milk and oil and beat them in well.
3. Add the bananas that have been mashed finely or blueberries and mix into the egg mixture.
4. Then, very quickly pour the egg mixture over the dry ingredients and mix as little as possible, just – enough to moisten the dry ingredients. Do not overmix. The mixture may look lumpy but that is okay and the lumps will disappear when cooking and leave you with a light muffin.
5. Divide the mixture between eight or nine muffin tins that have been buttered and floured.
7. Bake in oven 190̊C/400̊F for about 20 – 25 minutes or until golden brown depending on muffin size. Serve warm.