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The Howard Partnership Trust (THPT) is a Surrey based Multi-Academy Trust, comprising 4 secondary and 6 primary phase schools. We are proud of our ethos of collaboration and inclusion, "Bringing out the best" in students of all abilities and backgrounds. Visit website

Part of The Howard Partnership Trust

Year 8 Recipes

w/c 2 November – Pizza

Base Ingredients:

250g bread flour                             
1 tbsp olive oil                    
1 packet of easy blend yeast        
1 tsp caster sugar (school to provide)
Pinch of salt (school to provide)

Toppings Ingredients:

100 -150g cheese
2 tbsp sauce e.g. ketchup, BBQ, Garlic
2-3 sliced mushrooms
¼ red pepper
½ small onion
100g cooked meat or fish e.g. tuna
1-2 slices of cooked meat e.g. Salami, pepperoni, bacon.
1-2 tbsp sweetcorn or anything of your choice e.g. pineapple, olives, capers 

A named large container to take your pizza home in  

w/c 9 November – Flatbreads & Tzatziki 

Ingredients: 

Makes 3-4
100g natural yoghurt
125g self-raising flour
plus extra for dusting
1/2 teaspoon baking powder
pinch of salt

Tzatziki 

Ingredients:
¼ or 5cm length of cucumber 
100g natural yoghurt (or Greek yoghurt) 
Optional - 1 tbsp of chopped mint (and a few leaves to serve) 

A named sealable plastic container to carry your food home

w/c 16 November – Cheesecake

Basic Ingredients:

100g digestive biscuits
50g butter or margarine
200g cream cheese
25g icing sugar                
125ml fresh double cream

Extra Ingredients:

Students should bring alternative biscuits, flavouring, fruit and toppings to develop their own design

NB: NO NUTS OR NUT PRODUCTS SHOULD BE BROUGHT INTO SCHOOL

18-20cm flan case or dish to make it in and hold its shape

A named container to take your food home in

w/c 23 November - Chicken Stir Fry – 8S, 8U and 8V ONLY

Ingredients:
2 chicken breasts
1 yellow pepper
1 onion
1 Pak choi or Chinese leaves
1 chilli
1 clove garlic
2cm fresh ginger
3 large mushrooms
2tbsp soy sauce

A named sealable container to carry it home in

w/c 30 November – Bolognese Sauce

Ingredients:
500g lean minced beef (or Vegetarian alternative)
1 medium onion
1-2 cloves garlic
100g mushrooms
1 large carrot grated
1 stick of celery (optional)
1-2 tins (400g) of tomatoes/passata
2 tbsp tomato purée
1 level tsp dried mixed herbs

Optional:
1-2 tbsp capers
1-2 tbsp olives

A named sealable container to carry it home in

w/c 7 December – Gluten Free Lemon and Poppy Seed Cupcake

Ingredients:
110g margarine
110g caster sugar
2 eggs
2tbsp milk 

and either:

110g wheat and gluten free self-raising flour
1 tsp lemon essence
1 tbsp poppy seeds
1 tsp xantham gum

OR:

80p to cover the cost of the flour, poppy seeds, lemon and xantham gum

12 muffin cases

A named container to carry your dish home

w/c 14 December – Risotto

Ingredients:
175g risotto rice / Arborio rice / long grain rice
600ml water + 2 vegetable stock cubes
200g peas / broad beans / mushrooms
1 finely chopped onion
50g grated parmesan cheese

A named container to carry your dish home

w/c 4 January – Carrot Cake Muffins - 8S, 8U and 8V ONLY

Ingredients:
2 medium eggs
100g soft brown sugar
75 ml vegetable or sunflower oil
150g grated carrot
100g self-raising flour
½ tsp ground cinnamon
100g dried fruit e.g. raisins, sultanas

12 muffin cases

A named container to take your food home in

w/c 11 January – Chicken and Mushroom Pie

Ingredients:
2 chicken breasts cut into 2cm pieces
1 small onion, chopped
100g mushrooms, sliced
Clove of garlic, crushed or finely chopped
25g plain flour
250ml milk
1 chicken stock cube
500g ready-made puff or shortcrust pastry (shop bought or made at home)

A shallow pie dish/plate and a named container to take your pie home in

w/c 18 January – Fruit Turnovers

Ingredients:
55g soft brown sugar
25g butter
1 apple
25g raisins
½ tsp cinnamon
500g ready-made puff pastry (shop bought or made at home) 

w/c 25 January – Pizza

Base Ingredients:
250g bread flour                             
1 tbsp olive oil                    
1 packet of easy blend yeast        

Toppings ingredients:
100-150g cheese
2 tbsp sauce e.g. ketchup, BBQ, garlic
2-3 sliced mushrooms
¼ red pepper
½ small onion
100g cooked meat or fish e.g. tuna
1-2 slices of cooked meat e.g. Salami, pepperoni, bacon
1-2 tbsp sweetcorn or anything of your choice e.g. pineapple, olives, capers 

A named large container to take your pizza home in 

w/c 1 February – Cheesecake

Ingredients:

Basic Ingredients
100g digestive biscuits
50g butter or margarine
200g cream cheese
25g icing sugar                
125ml fresh double cream

Extra Ingredients:
Students should bring alternative biscuits, flavouring, fruit and toppings to develop their own design.

NB NO NUTS OR NUT PRODUCTS SHOULD BE BROUGHT INTO SCHOOL 

18-20cm flan case or dish to make it in and hold its shape

A named container to take your food home in