Recipes for National Cooking Programme – Week Nine

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 11 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

1 lb ground beef or ground turkey
1 carrot
1 large onion
2 sticks celery
4 large cloves garlic crushed
olive oil
vegetable stock powder
1lb/450g tin of chopped tomatoes/passata
tomato paste
balsamic vinegar


Bolognese Sauce


1lb ground beef or ground turkey
1 large onion chopped
2 large cloves garlic crushed
2 tablespoons olive oil
1 handful chopped parsley
1lb/450g tin of chopped tomatoes/passata
1 tablespoon tomato paste
1 tablespoon vegetable stock powder
2 sticks celery finely cubed
1 carrot finely cubed
salt and pepper to season


1. Pour the olive oil into a pan and fry the meat until brown. Do this over maximum heat and keep stirring all the time. If the meat ‘waters’ do not worry – wait until water has boiled off and then continue to brown.
2. Add onions and brown with meat. The browning of the meat and the onions provides the sauce with good flavour.
3. Add the garlic and brown lightly then add the carrots and celery and blend in with the fried meat and onions. Cook together briefly.
4. Add the chopped tomatoes and puree as well as the chopped parsley and stock cube to the pan and mix together well.
5. Fill the empty tomato tin with water and add that to the saucepan as it will thin the sauce and give the meat a chance to cook for longer before the bolognese thickens.
6. Bring the mixture up to the boil and then simmer for about half an hour.
7. Season to taste with salt and pepper.

Balsamic Vinegar Dressing

(or Italian Dressing)


50ml/2oz good quality balsamic vinegar
2 garlic cloves, peeled and crushed
250ml/8oz olive oil
1 teaspoons sea salt
½ teaspoons freshly ground black pepper


1. Whisk together all the ingredients until the dressing is creamy.
2. For a well-amalgamated, creamier dressing, use a blender to mix the ingredients

This dressing will keep well for a few weeks if refrigerated