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The Howard Partnership Trust (THPT) is a Multi-Academy Trust created in November 2013 and led by Howard of Effingham School, an outstanding school which is also a designated Academy Sponsor. Visit website

Part of The Howard Partnership Trust

ear 7 Recipes

w/c 4 February – Chicken Pasta Salad – Restaurant Standard

Students should adapt the recipe from w/c 24 September to produce a restaurant standard dish.  They are welcome to bring in crockery to help with presentation. 

NO NUTS OR NUT PRODUCTS TO BE BROUGHT INTO SCHOOL PLEASE

A named sealable plastic container to carry it home

w/c 11 February – Macaroni Cheese

Ingredients
25g plain flour
25g margarine         
250ml milk
50g grated cheese
100g macaroni

Optional:
1 tsp mustard
1 clove of garlic
2 slices of ham
1 tbsp sweetcorn or peas

A named container to take your dish home in

w/c 25 February - Fruit Salad

Ingredients:
1 small carton of fruit juice

Choose 6-8 of the following fruits picking a range of colours to form a rainbow:

1 apple
1 banana
1 pear
1 kiwi
1 passion fruit
1 orange
2 apricots
1 peach (or small tin)
¼ pineapple (or small tin)
Small bunch of grapes
A few berries: strawberry, raspberry, blackberry, blueberry

A named sealable container to carry it home in.

w/c 4 March - Fruit Crumble

Ingredients:

Topping

150g plain flour or 150g wholemeal flour optional add 50g of oats or muesli
75 g butter / margarine
50g sugar (white or brown)

Filling

2 cooking apples or 400-600g of seasonal fruit
25g sugar (optional) 

A named ovenproof dish.

w/c 11 March – Chicken Pasta Salad

Ingredients:

100g pasta shapes
1 baby gem lettuce
1 tomato
¼ cucumber
1 carrot
100g cooked sliced chicken
2 x 15ml spoons salad dressing e.g. low fat dressing, balsamic vinegar dressing

A named sealable plastic container to carry it home

w/c 18 March - Scones

Ingredients:

200g self-raising flour                                            
1 tsp baking powder                       
50g hard margarine or butter
125ml milk    

Optional ingredients:
Choose either sweet or savoury:

Sweet:
25 g sugar and 75g dried fruit

Savoury:
75g grated cheese and 1tsp herbs or spices e.g. chilli

A named container to carry them home.

w/c 25 March – Cheese Pasties

Ingredients:

100g plain flour
50g butter or margarine
50g grated cheddar cheese
ADD either ½ small onion, finely chopped or 35g ham, or both

A named container to take your food home in.

w/c 1 April – Dutch Apple Cakes

Ingredients:
100g caster sugar
100g soft margarine
2 eggs
100g self raising flour
1 x 5ml spoon baking powder
1 eating apple
1 x 5ml spoon cinnamon
1 x 5ml spoon Demerara sugar

12 paper muffins cases and a named container to take your food home in.

w/c 22 April – Naan Bread – 7T and 7V ONLY

Ingredients:
60ml milk
200g strong flour
1 x 5ml baking powder
½ sachet instant yeast
75g plain yogurt
1 x 15ml oil

A named container to take your food home in.

w/c 29 April – Chicken Pasta Salad – Restaurant Standard

Students should adapt the recipe from w/c 24 September to produce a restaurant standard dish.  They are welcome to bring in crockery to help with presentation.

NO NUTS OR NUT PRODUCTS TO BE BROUGHT INTO SCHOOL PLEASE

A named sealable plastic container to carry it home

w/c 6 May – Macaroni Cheese

Ingredients:

25g plain flour
25g margarine         
250ml milk
50g grated cheese
100g macaroni

Optional:
1 tsp mustard
1 clove of garlic
2 slices of ham
1 tbsp sweetcorn or peas

A named container to take your dish home in.