Year 7 FDT Recipes

practical W/C 5 February – Cupcake Practical

Ingredients provided by school

practical W/C 19 February - Fruit Salad


1 small carton of fruit juice

Choose 6-8 of the following fruits picking a range of colours to form a rainbow:

1 apple
1 banana
1 pear 
1 kiwi
1 passion fruit
1 orange
1 pomegranate
2 apricots
1 peach (or small tin)
¼ pineapple (or small tin)
Small bunch of grapes
A few berries: strawberry, raspberry, blackberry, blueberry.

A named sealable container to carry it home in

practical W/C 26 February – Tomato Sauce


Large tin (400g) of tomatoes
1 onion
1-2 Cloves of garlic


50g Mushrooms
¼ red pepper
1 tsp Herbs or Spices (chilli flakes)
1 tbsp Capers or Olives
Small tin of Anchovies
50-100g bacon or ham (any diced cooked meat)

A named sealable plastic container to carry it home

practical W/C 5 March - Fruit Crumble



150g plain flour or 150g wholemeal flour optional add 50g of oats or muesli.
75g butter / margarine
50g sugar (white or brown)

2 cooking apples or 400-600g of seasonal fruit.
25g sugar (optional)

A named ovenproof dish

practical W/C 12 March – Fruit Flapjacks


150g dried fruit eg apricots, raisins, cranberries etc
300g oats
100g light soft brown sugar
100g butter or margarine
4 x 15ml spoons golden syrup     

A 30cm x 20cm (12” x 7”) non-stick baking tin and a named container to take your flapjacks home in

practical W/C 19 March - Scones


200g self-raising flour                           
1 tsp baking powder              
50g hard margarine or butter
125ml milk     

Optional ingredients:

Choose 1 or 2 ingredients from either the sweet or savoury list below:

25g sugar plus 1 other ingredient                                                   
75g dried fruit                                                
1 tbsp of zest from a citrus fruit                    
25g shredded coconut                       
1 tbsp cocoa powder                                       
1 tsp sweet spices                                                 

75g grated cheese
2 rashers of cooked bacon
1 tsp mustard or tomato paste/ketchup
1 clove of garlic
1 tsp herbs or spices e.g. chilli

A named container to carry them home

practical W/C 26 March – Chicken Pasta Salad


100g pasta shapes
1 baby gem lettuce
1 tomato
¼ cucumber
1 carrot
100g cooked sliced chicken
2 x 15ml spoons salad dressing eg low fat dressing, balsamic vinegar dressing

A named sealable plastic container to carry it home

practical W/C 16 April – Scone Based Pizza Practical Design Test

Ingredients - Base:

125g self-raising flour
25g block margarine
Pinch of salt
Pinch mustard powder
60ml milk
50g Cheddar cheese

Ingredients - Toppings:

100 -150g cheese
2tbsp sauce e.g. passata, tomato puree
2-3 sliced mushrooms
¼ red pepper
½ small onion
100g cooked meat or fish e.g. tuna
1-2 slices of cooked meat e.g. Salami, pepperoni, bacon
1-2 tbsp sweetcorn or anything of your choice e.g. pineapple, olives, capers

A named large container to take your pizza home in

practical W/C 23 April - Basic Cheese Sauce Served with Pasta and / or Vegetable


25g plain flour
25g margarine
250ml milk
75g grated cheese

To serve with your sauce:

100g pasta and/or small head of cauliflower or broccoli


1 tsp mustard
1 clove of garlic
1-2 tbsp capers
2 rashers of cooked bacon or slices of ham

A named container to take your dish home in

practical W/C 30 April – Cupcake Practical

Ingredients will be provided at School