Half Time Tea Break Scones

On a hot Wednesday afternoon as England played their crucial match against Solvenia in the World Cup we gathered once more for cooking club. And what better way to show our support than a classically English dish of cream scones. By using red strawberry jam and white cream this tea-time treat was even in England's colours... Come on England!

Today our celebrity chef was Corey and here he shows us how to make them.

Half Time Tea Break Scones

200g self raising flour

50g butter

25g caster sugar

125ml milk

1 jar strawberry jam

Whipped cream

1. Turn on the oven to 220°C or gas mark 7. Phew! That's a hot one on a hot day!

2. Brush the baking sheet with a little oil or butter.

3. Weigh out the caster sugar.

4. Weigh out the butter.

5. Sift the flour into the mixing bowl.

6. Using clean, cool finger tips, rub the butter into the flour until it resembles breadcrumbs. If your hands are hot and sticky, run them under a cold tap and dry well before trying to do this.

7. Add the caster sugar and stir in.

8. Measure out the milk.

9. Gradually add the milk.

10. Form the mixture into a soft ball of dough.

11. Sprinkle the rolling pin and a clean, dry flat surface with flour and roll out the dough until it is around 2cm thick. Then cut the dough into rounds with a 4cm pastry cutter, brush with milk and place on the baking sheet. Repeat until all the dough is used.

12. Bake in the oven for 10-12 minutes until the scones have risen and turned golden. In the meantime, whisk the whipping cream until thick.

12. Allow to cool on a wire rack then slice each scone open and spread with jam and cream to serve.

So with England 1-nil up at half-time it was time to relax a little and to tuck into our yummy half-time tea break treat.

And the result... some lovely cream scones to take home... oh yeah, and England won too!

World Cup Sub Sandwiches

This week we continued our World Cup theme with a handy, filling meal that can be conveniently eaten whilst watching the footie - Sub sandwiches. So whilst England are making their subs, why not make yours!

Our celebrity chef this week was Sam and, with Logan's help, he was making an egg and bacon sandwich filling based on the full English breakfast. Here he shows us how.

Egg and Bacon Sub Sandwich

2 eggs

2 rashers of bacon

3 tablespoons mayonnaise

1 tablespoon ketchup

Black pepper

2 large hot dog rolls

1. Place the eggs whole in a pan of water and boil for 5 minutes until hard.

2. Carefully remove the eggs from the pan and run under a cold tap until cool.

3. Fry or grill the bacon until cooked then set aside to cool.

4. Tap the eggs to break the shells then remove all the shell from the eggs.

5. Chop the eggs into very small pieces with a knife.

6. Snip the bacon into small pieces with a pair of scissors.

7. Put the bacon and egg into a bowl and spoon in the mayonnaise and ketchup. Grind in a little black pepper.

8. Mix well.

9. Carefully cut the bread rolls open lengthwise and spoon in the filling.

In the meantime, Corey and Alina were making Coronation Chicken sub sandwiches, a sandwich filling first invented in 1953 for a banquet to celebrate the Queen's coronation.

Coronation Chicken Sub Sandwiches

250g cooked chicken

1/2 teaspoon grated lime zest

1 tablespoon lime juice

2 tablespoons mayonnaise

20g mango chutney

1/2 teaspoon curry powder

Pinch of salt

2 large hot dog rolls

1. Cut the cooked chicken into small chunks.

2. Use a grater to carefully grate the zest off the lime.

3. Cut the lime in half and squeeze out the juice.

4. Put the mayonnaise, mango chutney, lime zest, lime juice, curry powder and salt into a bowl.

5. Mix thoroughly.

6. Add the chicken to the sauce and stir well.

7. Cut the bread rolls length ways and spoon in the filling.

At the same time, Morgan and Madison were making Tuna Crunch Sub sandwiches.

Tuna Crunch Sub Sandwich

2 x 185g cans tuna in brine

2 tablespoons mayonnaise

8 lettuce leaves

1 small cucumber

2 tomatoes

2 large hot dog rolls

1. Drain the tuna, place in a mixing bowl and mash with a fork.

2. Add the mayonnaise to the tuna and stir until mixed.

3. Wash the lettuce and cut into thin strips.

4. Wash the cucumber and cut into slices.

5. Wash the tomato and cut into slices

6. Cut each bread roll in half lengthwise then arrange the salad along the base of the rolls. Then spoon the tuna on top.

Once everyone had finished making their sandwiches, each roll was cut into three pieces and shared out so that everyone could taste each of the three sandwich fillings.

It was pleasing that everyone was willing to try something new and a few of the children surprised themselves by liking the fillings. Well, you never know unless you try!

Knickerbocker World Cup Glory

The start of the second half of the summer term so the arrival of 6 new faces at Let's Get Cooking club and with the World Cup about to start the theme of this block of cooking club is football and England support.

Today the recipe was a knickerbocker glory but with a World Cup twist. The Knickerbocker World Cup Glory is based around the England flag with the ingredients being red and white. Our celebrity chef was Madison and here she shows us how to make it.

Knickerbocker World Cup Glory

For the jelly:

1 tin of strawberries in juice
1 sachet of gelatine

For the sauce:
200g strawberries
125ml apple juice
80g icing sugar

For the Glory:
50ml whipping cream
50ml Greek yoghurt

100g strawberries

70g raspberries
Glace cherries

The jelly was made in advance to be set and ready to use. To make, open the tin of strawberries and pour the contents into a pan. Bring to the boil and simmer gently for 2-3 minutes. In the meantime, put 2 tablespoons of water into a small pan and sprinkle the gelatine over then set aside. Drain the strawberries over a bowl then push through a sieve into the bowl. Gently heat the gelatine until melted then pour into the strawberry liquid. Leave to cool for a while then pour into a rectangular container and refrigerate for at least 2 hours until set.

To make the strawberry sauce:

1. Weigh out 200g of fresh strawberries, remove the stalks and chop each in half.

2. Measure out the apple juice.

3. Place the strawberries in a blender with the apple juice and blend until smooth.

4. Pour the puree through a sieve to remove the seeds.

5. Add the icing sugar and mix thoroughly until dissolved.

To make the Glories:

6. Place the cream into a small bowl and whisk until it forms soft peaks.

7. Gently fold in the Greek yoghurt.

8. Chop the remaining strawberries into quarters.

9. Finally cut the jelly into small cubes.

10. Now assemble the kickerbocker glory by layering together the remaining strawberries and raspberries with the jelly, cream and strawberry sauce in England plastic tumblers. Finish with a cherry on top and a mini England flag.

So before the football gets underway, what was today's result? 6 all - 6 fantastic looking desserts and 6 happy children.

Time to eat and for the first time this afternoon this enthusiastic bunch fall silent!