Chicken Nuggets & Potato Wedges

This was the fifth and final session for our first group of cooking club members and for this special occasion parents were invited. After 4 weeks of learning new cooking skills, today was an opportunity for the children to show their parents what they could do. They had learnt how to use an oven safely, knife skills, reading and following a recipe, combining and mixing, how to use herbs, using a food processor, and cleaning and hygiene. Today they would need all of those skills as well as having an opportunity to handle raw meat safely.

Today our celebrity chef was Chloe and here she shows us how to make a complete meal from scratch - now that's impressive!

Potato Wedges (per person)

1 large potato

1 tablespoon olive oil

1 tablespoon honey

1 teaspoon paprika

1 teaspoon dried thyme

1. Preheat oven to 200°C, gas mark 6 and grease a baking tray.

2. Cut the potato into 4-8 wedge shaped pieces.

3. Place the pieces in a sieve or colander and rinse under a running tap to clean then place on a microwaveable plate or bowl whilst still wet.

4. Microwave the potato for 1-2 minutes and set aside.

5. Mix the oil, honey, paprika and thyme together in a bowl.

6. Pour the mixture over the potatoes and stir until the potatoes are coated.

7. Place the potatoes on the baking tray, skin side down.

8. Bake on the top shelf of the oven for about 30 minutes until cooked through and golden.

Chicken Nuggets (per person)

2-3 mini fillets of chicken breast

1 piece of stale bread

1 teaspoon of dried mixed herbs

Black pepper

Salt (optional)

25g melted butter

1. Cut each chicken piece into 2 or 3 nugget sized pieces and set aside. Note: Wash hands after touching raw meat.

2. Put the slice of bread in a food processor and whizz until it turns until breadcrumbs. Place the breadcrumbs in a bowl.

3. Add the herbs and seasoning to the breadcrumbs.

4. Use a pastry brush to brush melted butter onto each piece of chicken.

5. Coat each piece of chicken with breadcrumbs then place it on a baking tray.

6. Move the potato wedges to the bottom shelf of the oven to keep warm then cook the chicken nuggets at the top of the oven for 20 minutes.

After tidying away and washing up all the equipment used for making the chicken nuggets there should be time to make some carrot and cucumber sticks whilst the nuggets are cooking. Remember to wash hands, clean the surfaces and use clean knives and chopping boards for the raw vegetables to avoid contamination from the raw chicken.

Once the potato wedges and chicken nuggets were cooked it was time to serve them up with the vegetable sticks and a dollop of tomato ketchup. What an achievement to cook a complete meal from scratch and it was very tasty too!