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The Howard Partnership Trust (THPT) is a Surrey based Multi-Academy Trust, comprising four secondary, six primary and two special schools with two further under development. We are proud of our ethos of collaboration and inclusion, "Bringing out the best" in students of all abilities and backgrounds. Visit website

Part of The Howard Partnership Trust

Year 11 Recipes 

Tuesday 17 October – Coloured Pasta 

All ingredients will be provided at school this week 

Wednesday 18 October – Lemon Curd and Blind Baked Tart Tin


Lemon Curd

4 unwaxed lemons, zest and juice
200g caster sugar
100g unsalted butter, cut into cubes
4 free-range eggs (3 whole eggs and one egg yolk) 

Blind Baked Tart Tin

150g plain flour
35g block margarine / butter *
35g white fat / lard *
3-4 tbsp cold water – supplied at school
* or use 70g block margarine / butter 

You will also need 1 x 500g (large) glass jar or 2 x 250g (small) glass jars with lids eg old jam jars and a 20cm flan dish supplied from home (we have disposable dishes available if you don’t have one)

Everything will be left at school after this lesson to turn into a lemon meringue pie in your next lesson 

Friday 20 October – Finishing Lemon Meringue Pie


2 eggs
50g caster sugar

A named sealable container to carry your pie home in


Tuesday 31 October – Gnocchi and Nut Free Pesto



500 g Floury potatoes - pre-boiled and mashed at home please
1 egg
115g plain flour
Salt and pepper – supplied at school

Nut Free Pesto

70 g fresh basil leaves
40 g grated pecorino or parmesan cheese
80 ml extra virgin olive oil
3 cloves garlic

Two named sealable container to carry your gnocchi and nut free pesto home in 

Tuesday 7 November – Portioning a Whole Chicken and Mayonnaise


1 whole chicken to portion in class
1 large egg at room temperature
1 tbsp Dijon mustard - supplied at school
1 tbsp red or white wine vinegar - supplied at school
½ tsp smoked paprika - supplied at school
¼ tsp salt - supplied at school
240 ml sunflower or other neutral oil
1 tsp fresh lemon juice, optional 

Two med sealable containers, one to take your chicken pieces home in and another for the mayonnaise 

At home you should make a chicken cassoulet using your pieces


1 tbsp oil
salt and pepper – supplied at school
1 garlic clove (crushed)
½ tsp turmeric – supplied at school
½ tsp fennel seeds – supplied at school
½ tsp dried thyme – supplied at school
1 bay leaf – supplied at school
1 tbsp tomato puree – supplied at school
200ml chicken stock
225g potatoes 

Wednesday 8 November - Cheese Gougere


63g cheddar cheese
63g salted butter
¼ tsp salt – supplied at school
70g plain flour
2 medium eggs

A named sealable container to carry your Gougere home in 

Tuesday 14 November – Pan Fried Fish Fillet and Asparagus (Filleting Whole Fish)


1 whole sea bass, sea bream or other white fish – to fillet and debone in class
1 lemon
5 asparagus spears
Salt and pepper – supplied at school 

A named sealable container to carry your fish home in 

Tuesday 12 December – White Forest Meringue Roulade


100g white chocolate
4 large egg whites
1 tsp lemon juice – supplied at school
200g white caster sugar
icing sugar – supplied at school
300g frozen black cherries, saving a few whole ones to decorate
50ml orange juice – supplied at school
100g white caster sugar
pinch of ground cloves – supplied at school
½ tsp cornflour – supplied at school
400ml double cream
50g icing sugar
½ tsp vanilla bean paste or extract – supplied at school

A named sealable container to carry your finished roulade home in