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Prep 25 mins
Cook 12 mins

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Prep - 25 mins
Cook 12 mins

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Juice ½ lemon

1 small eating apple (a Braeburn is nice)

12 tsp of your favourite chutney or pickle (we used apple, tomato & chilli chutney)

punnet of cress, snipped

For the scones

225g self-raising flour, plus a little for dusting

1 tsp baking powder

50g butter, cut into tiny pieces

85g extra mature cheddar, finely grated

6 thyme sprigs, leaves picked

150ml milk, plus 1 tbsp

1 egg yolk

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1. Heat oven to 220C/200C fan/gas 7 and dust a baking tray with a little flour. Tip the flour into a large bowl with the baking powder and a good pinch of salt. Add the butter and rub together with your fingertips until the mixture resembles damp breadcrumbs. Add the cheese and thyme leaves, mix in, then pour in the milk. Use a cutlery knife to bring the mixture together as a soft dough – don’t overwork it or the scones will be heavy.

2. Tip onto your work surface, mopping up any dry crumbs with the dough. Pat into a disc about 1.5cm thick. Using a 5cm fluted cookie cutter, stamp out 12 scones (you may have to squash the scraps back together to get all 12). Place on the baking tray. Mix the remaining 1 tbsp milk with the egg yolk and brush over the top of the scones. Bake for 10-12 mins until well-risen and golden brown, then leave to cool a little on a wire rack.

3. Just before serving, put the lemon juice in a bowl, cut the apple in half, remove the core, then very thinly slice into half moons. Toss the apple through the lemon juice as you go. Split the scones in half and fill each one with a couple of slices of apple, 1 tsp of chutney and a few sprigs of cress.

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http://www.bbcgoodfood.com/recipes/3094697/pressed-picnic-sandwich

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http://www.bbcgoodfood.com/recipes/ploughmans-scones

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long ciabatta loaf, sliced in half lengthways

3 tbsp olive oil

1 tbsp balsamic vinegar

2 garlic clove, finely chopped

1 tsp Dijon mustard

2 big handfuls of baby spinach

8 marinated artichoke heart from a jar, quartered

250g roasted red pepper from a jar

8 slices prosciutto

big handful of basil

125g ball mozzarella, cut into slices

½ red onion, very finely sliced

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1. Slice the ciabatta loaf in half lengthways and heat the oven to 200C/180C fan/gas 6.

2. Put the ciabatta loaf halves, crust-side down, on a large baking tray and drizzle with a little olive oil. Pop them in the oven for a few mins until just golden and lightly toasted.

3. Put the olive oil, balsamic vinegar, garlic and mustard in a bowl, then whisk them together with a fork.

4. Remove the toasted ciabatta halves from the tray and drizzle the bottom slice with about half of the dressing.

5. Arrange the rest of the ingredients in layers. Start with a large handful of baby spinach, then a few artichoke hearts.

1. Next add the slices of pepper, the prosciutto, basil, mozzarella and, finally, the red onion.

2. Drizzle over the rest of the dressing and pop the other slice of ciabatta on top.

3. Press down on the sandwich to squash all the layers together.

4. Wrap the sandwich in baking parchment and tie it together with a couple of pieces of string.

5. Place a heavy baking tray on top of your sandwich and top it with weights or loaf tins filled with baking beans. Pop it all in the fridge overnight or until you are ready to eat it. Cut and serve in slices for the perfect picnic snack.

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I'm going to start with the carrot cake and preheat the oven at 180C or 160C if fan assisted and will take 35 mins to prepare and 40 mins to cook

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280g penne

280g broccoli, cut into florets

25g butter

25g plain flour

300ml milk

1 tbsp wholegrain mustard

140g mature cheddar, grated

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Prep 25
Cook 30

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35 mins prep
40 mins cook

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Prep 10 mins
Cook 20 mins

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http://www.bbcgoodfood.com/recipes/372605/cheesy-broccoli-pasta-bake

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http://www.bbcgoodfood.com/recipes/3229/yummy-scrummy-carrot-cake

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http://www.bbcgoodfood.com/recipes/lemon-drizzle-slices

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Home cooked food or top of the range

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1. Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.

2. Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.

3. Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.

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70g softened unsalted butter

120g caster sugar

2 medium eggs

140g self-raising flour

1 tsp baking powder

finely grated zest 1 lemon

1 tbsp lemon curd

2 tbsp full-fat milk

For the drizzle topping

30g granulated sugar

juice 1 lemon

For the feather icing

250g icing sugar

3 tbsp water

splash of yellow food colouring

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1. Heat oven to 180C/160C fan/ gas 4. Line a 20 x 20cm square baking tin with baking parchment.

2. Using an electric whisk, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk, and mix with a wooden spoon until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer comes out clean.

3. Mix the sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin. You can eat the cake as it is, or for a fancy finish, try making this feather icing.

4. Mix the icing sugar with just enough water to give a runny, but not watery, icing. Put a small amount of icing in a separate bowl. Add a few drops of the food colouring to the icing until pale yellow. Spoon into a disposable icing bag.

5. Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Pipe thin lines of the coloured icing across the width of the cake. Use a cocktail stick to drag through the lines in opposite directions to create a feathered effect. Leave to set before cutting into slices.

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175g light muscovado sugar

175ml sunflower oil

3 large eggs, lightly beaten

140g grated carrot (about 3 medium)

100g raisins

grated zest of 1 large orange

175g self-raising flour

1 tsp bicarbonate of soda

1 tsp ground cinnamon

½ tsp grated nutmeg (freshly grated will give you the best flavour)

For the frosting

175g icing sugar

1½-2 tbsp orange juice

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1. Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.

2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.

3. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.

4. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)

5. Beat together the frosting ingredients in a small bowl until smooth – you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.

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The main customer base are People with wealth and a sweet tooth

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Expensive top of the range

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Local small tea rooms or tea rooms

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What is afternoon tea?

·  Where are afternoon teas served?

·  Research on where it could be served (e.g., The Ritz).

·  Research cost of food, dishes on menu, skills required at that level of catering.

· Who are the main customer base?

·  Research baked products.

· List of sweet baked products.  List of savoury baked products (think about skill level – Low/Medium/High).

Nutritional value of typical afternoon tea recipes/dishes.