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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 3 June – 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 10 June – Carrot Cake Muffins 8S and 8U  only

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 17 June – Chicken and Mushroom Pie 8S, 8U and 8V only

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 24 June – 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 1 July – 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 8 July – 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.


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

A named container to take your food home in