Recipes for National Cooking Programme – Week Ten

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 18 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

8 chicken leg portions – thighs and/or drumsticks
salt and pepper
handful of parsley
dried rosemary
dried thyme or oregano
2.5lbs/1kg roasting potatoes but not new potatoes
2 cloves garlic
olive oil or rapeseed oil for cooking


Oven Fried Chicken


8 chicken leg portions – thighs and/or drumsticks
25g/2ozs flour
½ teaspoon salt
good grinding of black pepper
1 tablespoon finely chopped parsley
1 teaspoon dried rosemary broken up
2 tablespoons milk
8 tablespoons olive or rapeseed oil


1. Mix together the flour, salt, black pepper, parsley and crushed rosemary in a large bowl.
2. Pour the milk into another bowl.
3. Dip each of the leg portions into the milk and then into the flour mixture.
4. Pour the oil into a baking dish in oven 190ºC/400ºF and place the chicken pieces in it.
5. Turn over a few times during cooking so that both sides of the chicken pieces are coated
with oil.
6. Bake until the chicken pieces are golden brown and crisp. This will take about ¾ to 1 hour.

Crispy Oven Roast Chips


2.5lbs/1kg roasting potatoes but not new potatoes
2 cloves garlic crushed
dried herbs eg rosemary, thyme or oregano
¼ cup olive oil
½ teaspoon freshly ground black pepper
freshly ground salt and pepper


1. Slice the potatoes into large wedges length wise or cut in half. Do not peel them.
2. Place the potatoes in a saucepan, cover with water and bring to boil.
3. Remove from water and dry well.
4. Mix together the crushed garlic and olive oil.
5. Pour the olive oil and garlic mixture over the potatoes, ensuring that they are well coated.
6. Season well with salt and pepper and herbs if desired
7. Place in oven 200ºC for about an hour or until well cooked and crisp. Turn a few times whilst cooking.
8. Delicious as an alternative to deep fried chips.

Chickpea Burgers


1 tin chickpeas (450g)
1 large carrot finely grated
1 medium onion finely chopped
¼ cup olive oil
good dash of tabasco
1 teaspoon salt
4 tablespoons polenta
1 egg
good handful of chopped parsley
¼ cup vegetable oil for baking


1. Using a tin of chickpeas, drain them well but keep the water which cover the chickpeas to use later.
2. Put the chickpeas into a food processor and pulse until they are coarsely chopped.
3. Fry the onions in about half of the oil until good and brown.
4. Add the fried onion with the oil in which the onion has fried, egg, grated carrot, parsley, tabasco, salt, and polenta to the coarsely chopped chickpeas in the blender.
5. Blend everything together for a few seconds but do NOT overmix or the burgers will become too fine. They need to have some crunch.
6. If the mixture seems to dry, stir in a little of the chickpea water to loosen the mix. The mixture must be able to be formed into burgers so must not be too soft.
7. Season to taste with additional salt and pepper.
8. Make the mix into 70g burgers – flatter rather than higher.
9. Place on greased baking tray and bake in oven 200ºC/390ºF until good golden brown colour