ENGLI

SH FOODS

BY ALE

X, BEN, H

ARVEY, LU

KE,

MAX AND S

AM.

Ingredients225g/8oz self raising flour

pinch of salt 55g/2oz butter25g/1oz caster sugar

150ml/5fl oz milk1 free-range egg, beaten, to glaze (alternatively use a little milk)

Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet. Mix together the flour and salt and rub in the butter Stir in the sugar and then the milk to get a soft dough Turn on to a floured work surface and knead very lightly. Pat

out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.

Ingredients

Serves: 12 

4 eggs

475ml milk

250g plain flour

4 tablespoons vegetable oil

Recipe

Prep:15min  ›  Cook:35min  ›  Ready in:50min

Preheat the oven to 230 C / Gas mark 8

In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour gradually until frothy and well blended. Set aside

Distribute the oil equally among a 12 cup Yorkshire pudding or muffin tin, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 4 tablespoons of batter into each cup

Bake for 30 to 35 minutes in the preheated oven. Serve immediately.

A full breakfast is a breakfast meal, usually containing: bacon, sausages, baked beans and toast. Also can be served with: tomatoes, black pudding and mushrooms.

The Full English Breakfast is usually shortened to “Full English” or “Fry-up. And is served in cafés and pubs and a “all-day breakfast.”

The Full English Breakfast.

THE FULL ENGLISH BREAKFAST

IngredientsPer person, allow: 2 sausages2-3 rashers of bacon2 flat mushrooms1-2 ripe tomatoes1 thick slice of black pudding1 large egg1 slice of bread

FULL ENGLISH INGREDIENTS

RHUBARB AND

CRUMBLE

A traditional English desert made mainly with rhubarb, sugar and crumbled biscuit.

Rhubarb and crumble is a very sweet pudding, that is made for the family to share.

Usually served with custard.

RHUBARB AND CRUMBLE

Mmm…Yummy!

BASIC INGREDIENTS AND HOW-TO-MAKE

IngredientsChipsTwo slices of breadButter and/or sauce (optional)

How-to-make1.Put chips on bread (Buttered or not)2.Add sauce (Optional)3.Put other piece of bread on top.4.Enjoy!!!

Ingredients1 Chicken

1 lemon, halved

50g softened butter

2 tsp dried mixed herbs

750g potatoes, chopped into roastie size

about 7 carrots, roughly 500g, each chopped into 2-3 chunks

500g Brussel Sprouts

2 tbsp olive oil

100g frozen peas

300ml chicken stock

1 tsp Marmite

Heat oven to 220C/200C fan/gas 7. Snip the string or elastic off the chicken if it’s tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.

Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.

THANKS FOR WATCHING!!!