Year 7 FDT Recipes

practical W/C 27 November – 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 4 December – 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
50g-100g bacon or ham (any diced cooked meat)

A named sealable plastic container to carry it home.

practical w/c 11 December - Fruit Crumble


150g plain flour or 150g wholemeal flour or 100g plain flour and 50g of oats or muesli
75 g 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 18 December (7T & 7V) and W/C 1 January (7S & 7U)  – Fruit Flapjacks


150g dried fruit eg apricots, raisins, cranberries etc
300g oats
100g 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 8 January - 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:

25 g 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 15 January – Shortbread – GROUPS 7S, 7T and 7V ONLY


150g plain flour
100g margarine
50g caster sugar

A named sealable plastic container to carry it home.

practical W/C 22 January – Scone Based Pizza Practical Design Test


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

Toppings ingredients:

100g -150g Cheese
2 tbsp 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 29 January - 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 5 February – Cupcake Practical

Ingredients provided by school