We want to encourage people not to see our needs as difficult or troublesome and the agents thought that the best way to do this would be to submit some of our favourite tea time recipies for you to try.

Cakes

• 3 eggs
• 160g gluten free self-raising flour
• 150g sunflour spread
• 150g sugar
• Vanilla, preferably extract of pod

Pre-heat oven to 180 degrees C for cup cakes and muffins or 150 degrees C for a large cake. (Make sure the trays are lined/greased appropriately).

1. Add butter and sift flour into bowl
2. Cream the butter and sugar and make a small well in the centre
3. Whisk the eggs and add to the bowl, a little at a time
4. Sift in the flour and mix in
5. Add Vanilla and mix until happy with taste and texture
6. Add to trays and bake in oven until cooked through and golden brown (Approximately 12-15 mins for cakes, 15-20 mins for muffins and 1 ½-2 hours for a large cake.)
7. Cool on a wire rack for at least 15 mins and will keep for 2-3 days in a airtight container.

Optional Extras at Step 5:

1. 2 table spoons of Coco powder
2. A handful of dark chocolate chips (no milk if necessary)
3. Cinnamon and ginger for a spicy warmth in the winter

It’s gluten, wheat, soya and dairy free!!!

Drop scones

• 200g of gluten free self-raising flour
• 50g of caster sugar
• 1 egg, beaten
• Aprox 200-225ml of soya milk

1. Sift in flour and sugar stir
2. Whisk the egg
3. Make a well in the center and add the egg
4. Stir in milk gradually until creamy
5. Heat griddle and if possible do not grease
6. Cook as pancakes
7. Place on a plate wrapped in a towel (as shown above)

Best consumed on the day it’s cooked but can be eaten the day after if toasted. Can use ordinary or rice milk if necessary.

Sponge Cake

• 225g of softened butter/Soya butter/Sunflower Spread
• 225g of Sugar
• 225g of Gluten-free Self-raising flour
• 4 eggs

Preheat oven to 180 decrease C.

1. Line two 15cm (6 inch) cake tins with greaseproof paper
2. Separate the egg yolks from the egg whites
3. Whish the egg whites with approx half of the sugar until it makes soft peaks (like a meringue)
4. In another bowl, mix the yolks with the flour and the rest of the sugar
5. Mix the contents of both bowls together and add flavouring (i.e. vanilla extract)
6. Divide the mix between the 2 cake tins and level off the top
7. Place the tins in the oven and bake until golden brown and it springs back up when pressed gently (approx 20 mins)
8. Once out of the oven wait 5-10 mins before removing from tins and placing on a wire rack to cool

Will last for 2-3 days but is best consumed on the day it’s baked if for no other reason than to ensure you all get a piece!

Taken from mix. by James McIntosh,
a really quick dinner or lunch using leftovers, or canned fish.

This recipe explains everything you need to make a tasty treat that you can use as part of your Roots & Shoots fundraising activities!

Ingredients

MAKES 4

• 250g cooked or canned fish
• 250g cooked and mashed potato
• Salt and freshly ground black pepper
• 1 red chilli, chopped
• 1 tsp lemon juice
• 1 egg, beaten
• Fresh bread crumbs
• 1 egg, beaten

Directions

• Remove the bones and skin from the cooked fish. Flake and mash onto a plate.
• Add fish to mashed potato, beat until smooth.
• Season and add chilli, lemon juice and egg, beat together.
• Form mixture into a large roll on a floured surface, cut into 10 rounds and dip in egg and breadcrumbs.
• Fry in a hot frying pan with a little oil on both sides until browned.
• Serve.

James says . . .

“Fresh breadcrumbs are easy to make by popping some stale bread into a food processor and whizzing.”

Got a tasty treat of your own? Download a blank recipe activity sheet to record your own creations.

mix. by James McIntosh, £4.99, Available from www.jamesmcintosh.co.uk plus £1 p&p

mix, dinner, cake and veg by James McIntosh – Winner of the Best Cookbook Series in the World 2008 www.jamesmcintosh.co.uk

Taken from mix. by James McIntosh,
a very quick, easy, all-in-one muffin mix.

This recipe explains everything you need to make a tasty treat that you can use as part of your Roots & Shoots fundraising activities!

Ingredients

MAKES 10-12 MUFFINS

• 250g self raising flour
• 2 tsp baking powder
• 100g caster sugar
• 250ml milk
• 1 large egg
• 90ml vegetable oil
• 150g raspberries
• 150g white chocolate chips

Directions

• Preheat oven to 180?C (160?C if using a fan oven) or Gas Mark 4. Place the muffin cases into a muffin tray.
• Place all of the ingredients apart from the raspberries and chocolate into a bowl and mix to form a smooth batter.
• Gently fold in the raspberries and chocolate.
• Place into the oven for 20-25 minutes until nicely risen and golden on top. Allow to cook slightly and enjoy.
• 2 Oven Aga, cook on the 4th set of runners in the Roasting Oven for 20-25 minutes with the cold plain shelf on top.
• 3 and 4 Oven Aga, cook on the 4th set of runners in the Baking Oven for 20 – 25 minutes.
• Rayburn, cook on the 4th set of runners in the Main Oven with the Thermodial reading Bake for 20–25 minutes.

James says . . .

“These are best eaten within 24 hours, but they do freeze well.”

Got a tasty treat of your own? Download a blank recipe activity sheet to record your own creations.

mix. by James McIntosh, £4.99, Available from www.jamesmcintosh.co.uk plus £1 p&p

mix, dinner, cake and veg by James McIntosh – Winner of the Best Cookbook Series in the World 2008 www.jamesmcintosh.co.uk

As featured by Sophie Grigson in the BBC series Cook It.

This recipe explains everything you need to make a tasty treat that you can use as part of your Roots & Shoots fundraising activities!

Ingredients:

SERVES 4

• 4 peaches, halved and stoned
• caster sugar
• 4 scoops of vanilla ice-cream

For the Raspberry Coulis:

• 300g (10 ½ oz) raspberries
• 2 tablespoons caster sugar or to taste
• 1 tablespoon lemon juice

Directions:

To make the raspberry coulis, put the raspberries, icing sugar and lemon juice in a processor or liquidiser and whiz to a purée. Taste and add more sugar if required. Rub through a fine sieve to remove the raspberry pips. Cover until needed.

10-15 minutes before serving, preheat the grill to full heat. Line the grill rack with silver foil, then arrange the peach halves on it, cut sides up. Sprinkle thickly with caster sugar. Slide under the grill and grill until the sugar is sizzling and dotted with brown. Arrange two peach halves on each plate, add a scoop of ice-cream and drizzle over some of the raspberry coulis, then rush to the table.

Serve the rest of the raspberry coulis in a small jug.

Got a tasty treat of your own? Download a blank recipe activity sheet to record your own creations.

Having published a phenomenal 21 cookery books, Sophie Grigson is certainly synonymous with great food and has a natural ability to teach cookery in an informal and friendly way. Her latest book, The Vegetable Bible, was published by Collins in February 2009.

If you would like to try more of her recipes then you can find Sophie Grigson’s recipe books here,

and to find out more about her other work you can read Sophie Grigson’s biography here.

Taken from Organic by Sophie Grigson.

This recipe explains everything you need to make a tasty treat that you can use as part of your Roots & Shoots fundraising activities!

Ingredients

SERVES 3-4

• 3 tablespoons of rolled oats
• 80 ml of apple juice
• 2 apples, grated
• half a large tub of greek style yoghurt
• honey to taste
• a handful of nuts – whichever you like best, but can be omitted
• fresh fruit – raspberries, strawberries, sliced peaches or nectarines, etc.

Directions

Soak the oats in the juice for a couple of hours if possible. Grate the apples into the bowl with the oats, then stir in the yoghurt and honey, and the nuts if using them.

Spoon into serving bowls and top with the fruit.

Got a tasty treat of your own? Download a blank recipe activity sheet to record your own creations.

Having published a phenomenal 21 cookery books, Sophie Grigson is certainly synonymous with great food and has a natural ability to teach cookery in an informal and friendly way. Her latest book, The Vegetable Bible, was published by Collins in February 2009.

If you would like to try more of her recipes then you can find Sophie Grigson’s recipe books here,

and to find out more about her other work you can read Sophie Grigson’s biography here.