12 week cookery skills course

Perfect for young people who would like to cook together, learn new skills and be a part of a fun group or for those wanting to achieve their Duke of Edinburgh Bronze/Silver 3-month life skills section of the award.

This activity may count towards your Duke of Edinburgh’s Award Skills Section, please check with your D of E Leader for applicability before booking.

12 weeks of delicious healthy recipes, core cookery skills and Steph’s Top Tips to good nutrtion and healthy eating. Plus, we have a good natter about all thing’s food, kitchen hygiene, good nutrition, time management and a weekly catch up.

All the recipes are provided as well as step-by-step tuition from Steph.  

As a former teacher of Food and Nutrition, Steph will be able to complete the online assessment report at the end of the course for those completing their D of E.

Classes are fun, informal and provide students with a fantastic opportunity to try a diverse selection of recipes and cook supper for the family at the same time.  A recipe pack will be provided.

Cost:

£300 12 week face to face classes

Course overview

Week 1: Perfect all-day omelette

Healthy eating, reading a recipe, hygiene & safety, good knife skills, working with eggs

Week 2: Banana, muesli breakfast loaf

Understanding oxidisation, making a low fat, high fibre, banana bread

Week 3: Chickpea hummus & griddled flatbreads

Blending together ingredients to make a healthy snack. Making unleavened bread

Week 4: Pork satay skewers with healthy egg fried rice

Using the grill as a healthier cooking method, making a high protein main course

Week 5: Rainbow veggie chilli & homemade nachos

Using fresh herbs & spices, making a nutritious meat free chilli

Week 6: Sausages with sticky onion gravy & perfect fluffy mash

Cooking healthier oven baked sausages, making an onion gravy & perfect fluffy mash

Week 7: Chicken & chorizo paella

Cooking paella rice, reducing the fat content of a meal.

Week 8: Thai green prawn /veg curry

Making a curry paste from scratch, using Thai spices, making a healthy curry

Week 9: Roasted vegetable lasagne

Using wholewheat pasta, making an all in one sauce & a low fat, high fibre ragu sauce

Week 10: Veggie packed lamb koftas, tzatziki & couscous

Adding veg to koftas, using couscous, making a dip

Week 11: Roast chicken traybake, veg & gravy

Making a nutritionally balanced meal, time management

Week 12: Rustic apple tart with vanilla & honey yoghurt

Making a high fibre shortcrust pastry & a Vit C packed filling