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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

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Year 8 Recipes

NB this list does NOT apply to 8A2 who have practicals with Miss Djemil on Tuesday Period 3 Week 1. This group should contact Miss Djemil or Miss Wicks for details of their practicals.


w/c 19 and 26 September – Chicken Stir Fry


1 chicken breast
1 yellow pepper
1 onion
1 Pak Choi or Chinese leaves
1 chilli
1 clove garlic
2cm fresh ginger
3 large mushrooms
2 tbsp soy sauce 

A named sealable container to carry it home in


w/c 3 and 10 October - Bolognese Sauce
8A3, 8B4, 8C2 and 8C4 only


250g lean minced beef (or Vegetarian alternative)
1 medium onion
1-2 cloves garlic
100g mushrooms
1 large carrot grated
1 stick of celery (optional)
1-2 tins (400g) of tomatoes/passata
2 tbsp tomato purée
1 level tsp dried mixed herbs


1-2 tbsp capers
1-2 tbsp  olives

A named sealable container to carry it home in


w/c 17 and 31 October – Gluten Free Lemon and Poppy Seed Cupcake


110g soft margarine eg Stork
110g caster sugar
2 eggs
2 tbsp milk

and either

110g wheat and gluten free self-raising flour
1 tsp lemon essence
1 tbsp poppy seeds
1 tsp xantham gum


80p to cover the cost of the flour, poppy seeds, lemon and xantham gum

12 muffin cases

A named container to carry your cupcakes home


w/c 7 and 14 November - Vegetarian Pizza

Base Ingredients:

250g bread flour                                
1 tbsp olive oil           
1 packet of easy blend yeast  

Toppings ingredients:

100 -150g cheese
2 tbsp sauce e.g. ketchup, BBQ, garlic
2-3 sliced mushrooms
¼ red pepper
½ small onion
1-2 tbsp sweetcorn or anything of your choice e.g. pineapple, olives, capers

A named large container to take your pizza home in


w/c 21 and 28 November - Chicken and Mushroom Pie


2 chicken breasts cut into 2cm pieces
1 small onion, chopped
100g mushrooms, sliced
Clove of garlic, crushed or finely chopped
25g plain flour
250ml milk
1 chicken stock cube
500g ready-made puff or shortcrust pastry (shop bought or made at home)

A shallow pie dish/plate and a named container to take your pie home in


w/c 5 and 12 December - Carrot Cake Muffins


2 medium eggs
100g soft brown sugar
75 ml vegetable or sunflower oil
150g grated carrot
100g self-raising flour
1/2 tsp ground cinnamon
100g dried fruit e.g. raisins, sultanas

12 muffin cases

A named container to take your food home in


w/c 2 and 9 January – Risotto
8A3, 8B2 and 8B4 only


175g risotto rice / Arborio rice / long grain rice
600ml water + 2 vegetable stock cubes
200g peas / broad beans / mushrooms
1 finely chopped onion
50g grated parmesan cheese

A named container to carry your dish home 


w/c 16 and 23 January - Chicken Goujons


200g chicken breasts (or Quorn)
1-2 tbsp plain flour
1 egg
50g breadcrumbs or panko
1tsp mixed herbs
1 tbsp grated parmesan 

A named container to carry your goujons home in


w/c 30 January and 6 February - Cheesecake


100g digestive biscuits
50g butter or margarine
200g cream cheese
25g icing sugar                
125ml fresh double cream

Extra Ingredients:

Students should bring alternative biscuits, flavouring, fruit and toppings to develop their own design


18-20cm flan case or dish to make it in and hold its shape

A named container to take your food home in