Recipes for National Cooking Programme – Week Seven

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 28 July 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

½ white cabbage
½ red cabbage
2 sticks of celery
2 red apples
3 carrots
bunch of spring onions
2 cloves garlic
small container of full fat yoghurt
small bottle of mayonnaise
salt and pepper
wine vinegar – either red or white
Dijon mustard
extra virgin olive oil
8 ozs/240g white flour – or mixture of wholemeal and white
bicarbonate of soda
1 oz/25g butter (or 2 tablespoons rapeseed oil)
7ozs/175ml buttermilk
4 eggs

Soda Bread


8 ozs/240g white flour – or mixture of wholemeal and white
½ teaspoon salt
½ teaspoon sugar
1 teaspoon bicarbonate of soda
1 oz/25g butter (or 2 tablespoons rapeseed oil)
7ozs/175ml buttermilk to blend to a firm dough (a little more may be required if dough is too dry)

If you do not have buttermilk, you can make it yourself. Simply add 1 tablespoon of lemon juice to 200ml of milk. Mix together well and leave to stand for about 5 – 10 minutes and it will thicken.


1. Place the flour, salt and sugar in a large bowl.
2. Sift the bicarbonate of soda through a small strainer onto the flour
3. If using butter, rub the butter into the dry ingredients until it resembles coarse bran flakes.
4. If using oil, add the oil to the buttermilk and then mix into the dry ingredients until sufficiently moistened to make a soft dough – rather like a scone mixture. Do not overmix but work as speedily as possible.
5. Form the dough into a round ball and then flatten, ensuring that the bottom is coated in flour, and place on the greased baking sheet.
6. Using a sharp knife or a plastic dough scraper, cut across the round quite deeply, marking the bread into four pieces. This helps it bake well right through to its centre.
7. Bake in preheated oven 350ºF/190ºC for about 25 – 30 minutes or until the bread sounds hollow when tapped on the base.
8. Eat freshly baked as this loaf goes stale very quickly. It is really good sliced and toasted the
next day.



½ white cabbage, very finely sliced
½ red cabbage, very finely sliced
bunch of finely sliced spring onion
3 carrots, coarsely grated
2 red apples, cored and thinly sliced
2 sticks of celery very finely sliced
8 heaped tablespoons homemade mayo
4 good tablespoons of full fat yoghurt
4 tablespoonfuls of vinaigrette dressing
salt and freshly ground black pepper


1. In a bowl, whisk together the yoghurt, mayonnaise and dressing and taste for seasoning. You will probably need to add a little bit of salt and pepper. Place in the fridge to keep cool.
2. Place all the vegetables that have been sliced or grated into a large bowl.
3. Pour over enough of the dressing over the vegetables to cover them generously. Mix all
together well.
4. This is a crunchy and tangy salad.

Vinaigrette Dressing


¼ cup good wine vinegar
2 cloves garlic crushed
1 teaspoon finely ground sea salt
3 teaspoons prepared Dijon mustard
1 cup olive oil


1. Place the the vinegar and mustard in a leak proof bottle and shake well until the mustard is
2. Then add the remaining ingredients and shake until all ingredients are well amalgamated and creamy.
3. Taste for seasoning.
4. This dressing will store beautifully in the fridge for a few weeks.


Boiling Eggs


4 eggs
cold water to fully cover eggs


1. Place the eggs in a small saucepan and cover with sufficient cold water – allow about ½”/1cm more water so that the eggs are well covered..
2. Bring the water up to the boil and when large bubbles are breaking on the surface turn the heat down so that the eggs bubble away gently – not as low as a simmer.
3. For soft boiled eggs allow the eggs to cook for 3 minutes. Three minutes will produce a soft, fairly liquid yolk and a white that is wobbly. Four minutes will produce a firmer egg that is more set. Serve in an egg cup with salt and pepper alongside.
4. For hard boiled eggs continue to let the eggs boil for 7 – 8 minutes.
5. Remove the pan from the heat and run cold water into it to cool the eggs and stop the cooking process. Allow them to lie in cold water until ready to be peeled.

Both hard and soft boiled eggs provide a quick and delicious meal. Do not forget to season
them with salt and pepper to make them really delicious