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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

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Year 8 Recipes

w/c 24 February – No practical lessons this week

w/c 2 March – Carrot Cake Muffins

2 medium eggs
100g soft brown sugar
75 ml vegetable or sunflower oil
150g grated carrot
100g self-raising flour
1/2 tsp ground cinnamon
100g dried fruit e.g. raisins, sultanas

12 muffin cases

A named container to take your food home in 

w/c 9 March - Chicken Fajitas

1 lime
1 clove garlic
1 green chilli
Small bunch coriander
2 chicken breasts
1 red onion
1 pepper

A named sealable container to carry it home in 

w/c 16 March – Bolognese Sauce

Please feel free to reduce the recipe by half to serve 2 people

Bolognese Sauce (for 4 people):

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

1-2 tbsp capers
1-2 tbsp  olives 

A named sealable container to carry it home in 

w/c 23 March – Risotto

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
1 tbsp veg oil

A named container to carry your dish home 

w/c 30 March – Chicken and Mushroom Pie

2 chicken breasts cut into 2cm pieces
1 small onion
100g mushrooms
Clove of garlic
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 20 April – Jam Tarts

150g plain flour, plus extra for dusting
75g butter, chilled and diced
75g jam, fruit curd or marmalade of your choice

A named container to take your food home in 

w/c 27 April – Flatbreads


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

A named sealable plastic container to carry your food home

w/c 4 May – Cheesecake – 8U & 8V ONLY


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.


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

A named container to take your food home in