Celebration meal

England

What we made with our food grown in school.

Coleslaw

Ingredients:
• 3 onions, grated
• 3 carrots, grated
• 1 small white cabbage, shredded
• 1 tbsp grain mustard
• 3 tbsp mayonnaise
• Juice of a lemon

1. Peel then grate the carrots.
2. Shred the cabbage.
3. Chop the onion really small.
4. Mix everything in a large bowl and enjoy!
 

Hot new potatoes

Ingredients
• Small potatoes (new potatoes)
• Butter

1. Boil the potatoes until they are soft in their skins.
2. Cover them in lots of butter and eat while still hot!

Courgette and potato bake

Ingredients
• 375 g potatoes, thinly sliced
• 250 g courgettes, sliced
• 40 g butter
• 2 teaspoons dried herbs
• 1 large egg
• 150 milk
• 70 g cheddar cheese, grated

1.Boil the potato slices in salted water until almost cooked, drain them and set aside.
2.Melt half of the butter in a frying pan with the garlic, and half of the courgette slices, sprinkle with half of the mixed herbs. Fry till just golden on both sides, set aside. Cook the remaining courgette slices in the same way. set aside.
3. Grease a low sided oven dish with the extra butter.
4. Layer the potatoes and courgette in the dish so that they over lap like roof tiles.
5. Whisk the egg with the cream and milk, season with pepper and salt, pour into the dish to cover the potatoes and courgettes.
6. Grate the cheese and sprinkle over the dish.
7. Place in hot oven 200c till brown aprox. 20 minutes.

 

Stuffed marrow (overgrown courgette)

Ingredients
200 g couscous
150 ml hot vegetable stock
1 kg marrow
Butter for greasing
1 tbsp olive oil
1 onion
100 g button mushrooms
Grated zest and juicy of 1 lemon

Method
• Preheat oven to 190°C, gas mark 5
• Put the couscous into a bowl and add the hot stock cover and leave to stand for 10 minutes
• Peel the marrow, cut into 5 cm slices, scoop out and discard the seeds from the middle
• Blanch in boiling water for 2 minutes
• Arrange the marrow in a buttered oven proof dish
• Chop the onion and slice the mushrooms
• Heat the oil in a saucepan and gently fry the onion for a few minutes then add the mushrooms, lemon zest and juice cook for 5 minutes until tender .
• Strain the mushroom mixture and stir into the couscous
• Add the spring onions, and mint
• Spoon the couscous mixture into the marrow slices
• Cover loosely with foil and bake in a preheated oven for 20 to 25 minutes

Tip: we made a different version using chopped tomatoes with feat cheese on top. You can try anything you like.