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Virtual Cookery Club

Over the next few weeks I thought it would nice to use recipes that would make up an afternoon tea. 

This week the recipe is for scones, which is a very important part of a good afternoon tea. 




225g self raising flour 

1/2 tsp salt 

50g butter 

150ml milk (plus a little extra for brushing) 



To serve:


Clotted cream 






Preheat the oven to 230c/ 450f /gas mark 8


Put the flour and salt in a bowl rub in the butter until the mixture looks like breadcrumbs. 


Add the milk and make into a soft dough (use a knife to mix the dough and don't over work it) 


Turn onto a lightly floured surface and knead until smooth. 


Roll out until 1cm thick


Cut into 7 or 8 rounds using a biscuit cutter.


Put the scones on a baking sheet and brush with milk. 


Bake for 7-10 mins or until risen and golden brown. 


Cool on a wire rack. 


Serve with jam and cream - in which ever order suits you 😉. 




Mrs Bouskill

This week we have a guest star recipe this week for cookery club. 


Mr Holmes’ Smartie Cookies    



100g butter, softened

100g light muscovado sugar

1 tablespoon golden syrup

150g self-raising flour

85g Smarties (about 3 tubes)



1 Preheat the oven to 180°C/Gas 4/fan oven 160°C.

2 Beat the butter and sugar in a bowl until light and creamy, then beat in the syrup.

3 Work in half the flour.

4 Stir in the Smarties with the remaining flour and work the dough together with your fingers.

5 Divide into 14 balls.  Place them well apart on baking sheets.  Do not flatten them.

6 Bake for 12 minutes until pale golden at the edges.  Cool on a wire rack.

7 Enjoy!


You could also substitute the Smarties for 2 teaspoons of ground ginger for Ginger Cookies or chocolate chips for Chocolate Chip Cookies.



Enjoy and keep sending the photos. 


Mrs  Bouskill


 Ewan cookies from year 1.

Virtual Cookery Club

Welcome to the first video of virtual cookery club. This week Mrs Bouskill is showing you how to make Camping Doughnuts - enjoy!

Hi, here is this week's offering for the cookery club. 



Quesadilla (makes 4) A nice and simple lunch idea for you




I packet of 8 tortillas 

Grated cheese about 30g per Quesadilla (about a  handful) 

Ham 4 slices 

 2 Tomatoes 

1 Spring onions chopped




Heat a large frying pan (non stick) 


Cut the tomatoes into half and then slice each half (you will need half a tomato per Quesadilla) 

Finely chop the spring onion. 



1.Add one tortilla and heat for a a few minutes. 

Add a handful of chesse, one slice of ham, the sliced half a tomato and sprinkle a some spring onion on. 


2. When the cheese starts to melt put another tortilla on top. 


3. Very carefully, flip the Quesadilla over (ask an adult to help you.) 


4. Allow to cook for 5 mins on the other side. 


5. Tranfer onto a plate and cut into quarters. 


Repeat steps 1-5 a further 3 times. 


Serve with a salad for lunch. 



You can replace any cooked meat or vegetables you like. Try not to over load your Quesadilla it needs to be flat. 



We are loving all the photos you are sending us so please keep sending them in


Recipe for this week.  



Rainbow pasta salad (serves 4)


This is a great lunch idea for you to make. 

Ingredients :


800g of pasta - I like the tricolour colour pasta, but any pasta is OK. 

15 cherry tomatoes 

Half a yellow pepper 

4cm of cucumber 

One can of tuna 

One can of sweetcorn 

2 tablespoons of mayonnaise 

2 tablespoons of plain yogurt

1 teaspoon of lemon juice 

Tablespoon of chopped parsley 

Salt and pepper to taste. 





Cook the pasta in boiling water, as per the instructions on the bag. Once cooked drain all the water (ask a parent to help you) run under cold water to cool the pasta. 


Place the cold pasta in a large bowl 


Open and drain the tuna. 

Put the tuna in the bowl with the pasta and mix well. Making sure all tuna is broken up and coated the pasta. 



Cut the cherry tomatoes in to quarters, 

Cut the cucumber and pepper  into small chunks and add to the pasta/tuna mix. 


Add 2 tablespoons of mayonnaise and yogurt to the pasta bowl and the lemon juice, mix well (if the mixture looks a little dry add more yogurt) 


Open and drain the sweetcorn and add the pasta mix. Also add the the salt and pepper to taste. 


Chop the parsley finely and sprinkle on top of the rainbow pasta salad. 


If you don't like any of the ingredients you can replace them with any vegetable you do like - make it a colourfull rainbow. 


Don't forget tor send us your photos. 





Hello lovely Holbrook school. 


I thought I would start a virtual cooking club. I will be sending recipes every week for you to try with your grown ups. Why don't you send us a photo of cooking! 



Spring rolls 



Filo pastry (one pack) 

Butter(150g-melted in a small pan) 

1 pack of stir fry vegetables mix 



Pre heat the oven to 180°C /350°F/Gas mark 4


1, Take one sheet of filo pastry (longside at the top) and cut in half. Brush with melted butter and Place the other half on top. Repeat with another sheet of filo. 


2. Brush with butter and with the short side facing you place a small handfull of the stir fry vegetable mix at the bottom in the middle. 


3. Fold the filo over the vegetables and roll tucking in the sides as you go. When the spring roll is made place on a baking sheet. 


Repeat steps 1-3 until all the filo has been used up. 


4. When all the spring rolls are ready brush with butter on the top and put in the oven. 


5. Cook for about 25mins or until golden and crispy. - be careful taking them out of the oven and ask your grown up to help you. 


Leave to cool for 10 mins before eating. 



Cooking the Spring Rolls