Vegetable samosas These spicy vegetable samosas are traditionally deep-fat-fried. In this recipe, the triangle-shaped parcels are baked in the oven. This recipe makes 12-14 samosas. Ingredients 1 pack filo pastry 1 onion, chopped 1 level teaspoon turmeric ½ level teaspoon ground cumin ½ level teaspoon curry powder 1 green chilli, finely chopped (optional) 4 tablespoons vegetable oil 1 medium-sized potato, diced and part-boiled 300g frozen mixed vegetables Equipment Sharp knife, chopping board, teaspoon, wooden spoon, large saucepan with a lid, pastry brush, dessertspoon, baking tray, tablespoon How to make it 1 Put the chopped onion in a pan with 1 tablespoon oil, the spices and the chilli. Fry for 5-6 minutes. 2 Add the part-cooked potato and the mixed vegetables and continue to cook. Add a little water if too dry and cook slowly for 5-6 minutes. Allow to cool. 3 Heat the oven to 200ºC/Gas 6. 4 Cut or fold a filo pastry sheet into a rectangle 8-10cm wide. Brush with a little oil. Place a dessertspoon of vegetable mix at the end of the strip closest to you. Fold over in triangles, sealing the ends with oil. 5 Place on a baking sheet. Repeat Step 4 until all the pastry and filling are used up. Brush each samosa with oil and bake for 10-20 minutes until golden brown. Spring term FOOD EDUCATION Broccoli, brie and sun-blushed tomato tartlets This recipe serves 4 as a starter. Ingredients For the pastry 200g plain flour 50g margarine 50g white vegetable fat 4 tablespoons cold water Flour for rolling out For the filling 100g brie, thinly sliced 50g broccoli florets, blanched and refreshed 1 red onion, peeled and thinly sliced 4 pieces sun-blushed tomatoes, chopped 2 eggs 150ml milk Equipment Mixing bowl, table knife, measuring jug, rolling pin, flour dredger, loose bottom tartlet tins, chopping board, sharp knife, saucepan, colander, mixing bowl, fork How to make it 1 Make the pastry by cutting the margarine into the flour and rubbing it in with the fingertips to form breadcrumbs. Add 4 tablespoons cold water and with a round -bladed knife mix to a stiff dough. 2 Roll the pastry out carefully, taking care not to over-handle or stretch it. Divide the pastry into 4 equal-sized pieces and roll out individually and line each tin separately. 3 Heat the oven to 200°C/Gas 6 and bake the tartlet cases blind for 10 minutes. Remove from the oven. 4 Place half the brie on the base of the tartlet cases and then add the chopped vegetables. 5 Warm the milk and whisk the eggs. Add the milk to the eggs and whisk together. Pour the mixture onto the vegetables and then top with the remaining cheese. 6 Place the tartlets onto a baking tray and bake until set. Allow the tartlets to cool slightly before removing from the tins. Spring term FOOD EDUCATION Rhubarb and ginger crumble This recipe serves 6. Ingredients 450g rhubarb, cut into 2cm pieces 50g sugar 3-4 tablespoons cold water 1-2 pieces stem ginger, cut into small pieces For the crumble 250g plain flour ½ teaspoon ground ginger 125g butter 75g caster sugar Equipment Chopping board, sharp knife, mixing bowl, tablespoon, ovenproof dish – greased lightly with butter How to make it 1 Heat the oven to 190°C/Gas 5. Wipe the rhubarb sticks and cut each one into 2cm pieces. 2 Place them in the ovenproof dish and sprinkle with 50g sugar. Add the stem ginger and the water. 3 Place all the crumble ingredients in the mixing bowl. Cut the butter into the dry ingredients. 4 Use your fingertips to rub the butter into the mixture until it resembles breadcrumbs. 5 Use a tablespoon to place an even layer of crumble over the fruit. 6 Bake for 25-30 minutes until the crumble is golden brown. 7 Serve hot or cold with custard, crème fraîche or cream. Spring term FOOD EDUCATION