Ingredients 300ml double cream 4eggs 200g flour 600g kifler potatoes (needs to be kifler) 1 tin sweet corn Bunch chives 50ml olive oil 100g grated cheese 100g butter/margarine (ideally butter) Salt and pepper to taste   Method Cook off potatoes skin on then mash till smooth Boil cream, butter and sweetcorn together in a pot.  Leave to cool slightly but don’t let the butter go firm. Add the flour and the oil to the potatoes. Crack the eggs into the cream and butter mix. Add the dry and wet ingredients together and mix well. Add the cheese and finally add the chopped chives Fill the mixture into muffin moulds. Cook at 180 degrees Celsius for 20 Minutes or until …

Monday Vegetarian bolognaise Tuesday Salad rolls Wednesday bean nachos with sour cream, guacamole and salsa Thursday Smokey roast potatoes with sweet chili and sour cream Friday Cheese and spinach puff pastry triangles …

Makes 10  Ingredients 225g self-rising flour 100g grated zucchini Pinch of salt Pinch pepper 175ml milk 1 egg beaten 2 small or 1 large grated carrots 100g crumbled feta 55ml olive oil   Method Pre heat oven to 200 C Grease 10 muffin moulds Mix flour, carrot, zucchini salt and pepper in a bowl In a separate bowl mix the milk, oil and egg together Add the wet mixture to the dry mixture slowly stirring in-between Fill the mixture 2/3rds of the way up the mould Turn the oven temperature down to 180 C and bake for 20Min until golden brown.   Serving suggestions Serve with sour cream and Guacamole …

Monday: Pasta with nut free pesto cream sauce Tuesday: Bean tacos with sour cream, guacamole and salsa Wednesday: Minestrone Thursday: Vegetable burgers Friday: Sweetcorn muffins Glen Galloway Chef …

Ingredients 500g pumpkin diced 1 tin chickpeas 2 brown onions (diced) 4 tbs curry paste  (see recipe) 2 tins coconut cream 1 bunch fresh coriander chopped 1 bunch Thai basil 1 bulb of ginger grated 3 cloves of garlic grated generous dash of sweet chili sauce, to taste. Salt and pepper Jasmin rice Method Roast the diced pumpkin in the oven for 12-15 mins on 200 degrees Celsius Saute the onion, garlic, ginger, coriander and Thai basil together.  Add the curry paste and cook out. Add the sweet chili and chickpeas and cook together for 5 minutes.  Then add the coconut cream and pumpkin.   Bring to the boil and simmer on a low heat for 1-2 hours. Serve …

This mild yellow curry paste is used for our chickpea and pumpkin curry and our Thai style curries.   It can easily be made hotter by adding chili or a larger quantity of paste.  In the school kitchen we make a huge batch of the paste and add it to chickpeas and lentils and in season vegetables such as pumpkin.  Here is our paste recipe in family-friendly proportions… Ingredients 1 tub of good quality yellow curry paste 1 bunch Thai basil 1 bunch mint 1 bunch coriander 1 head of garlic 1 head of ginger 3 long red chili (optional) 1 small bottle sweet chili sauce Method Saute garlic, ginger and optional chili together in a pot until the …