WITH half the summer holidays still to go, you might be running out of inspiration for ways to keep the kids busy.
But help is at hand with these brilliantly simple recipes that could just inspire the next great British baker.
Every year, the charity Jamie’s Farm works with thousands of young people who are often in danger of being excluded from school or have poor attendance at classes.
On working farms, they are given the chance to make friends and learn new skills, as well as rolling up their sleeves in the kitchen.
Every young person who visits the farm also takes home the Jamie’s Farm cookbook.
The charity’s food and horticulture manager Rob Lewis shares its top-four recipes, which are available to download for free at jamiesfarm.org.uk/young-people.
ON the farm we make our own bacon, ham and a big favourite – sausages.
This recipe works best with pork bangers and takes its inspiration from Spain.
It is the perfect hearty meal that is simple to serve up at home.
YOU NEED:
METHOD: Heat the oil in a saucepan.
Add the onion, celery and bay leaf and cook gently for seven minutes.
Add the garlic, paprika and fennel seeds and cook for one to two minutes before adding the carrots and cooking for a further five minutes, stirring so the spices don’t burn.
Pour in the wine or water, and use a wooden spoon to remove residue stuck to bottom.
Add the tinned tomatoes, salt and thyme. Bring to a simmer.
In a separate pan, heat up the oil and fry off the sausages on a high heat so they colour on two sides.
Add the sausages to the casserole and cook for 20 more minutes, stirring occasionally and adding a little water if the casserole becomes too dry.
Stir in the beans and cook for a further five minutes before tucking in.
Serve with rice or some crusty bread.
BLACKBERRIES are starting to appear on our hedgerows, and this is a great, dairy-free cake which is delicious, moist and helps to use up any blackberries you’ve picked.
You can also use pears instead of apples if you prefer.
YOU NEED:
METHOD: Grease a 20cm cake tin and line the bottom with baking parchment.
Preheat the oven to 190C/ 170C fan/gas 5.
Sift together the flour, cinnamon, salt, baking powder and bicarbonate of soda and set aside.
Put the oil, sugar and vanilla in a mixing bowl.
Using an electric mixer (or a whisk if you don’t have one) beat until smooth, then add the eggs one at a time and beat for several minutes until the mixture is fluffy.
Mix in the diced apples, blackberries and lemon zest.
Lightly fold the dry ingredients into the wet mixture.
Pour the batter into the lined tin, level it with a spatula and place in the oven.
Bake for about an hour (check after 50 minutes) until a skewer inserted into the centre comes out clean.
Remove from the oven and after a few minutes place on a wire rack to cool.
PACKED with fruit, vegetables and nuts, these muffins are delicious at breakfast time, and also make a great mid-morning snack.
YOU NEED:
METHOD: Preheat the oven to 190C/170C fan/ gas 5. Line a muffin tray with paper cases.
Sift together the flour, baking powder and cinnamon.
In a large mixing bowl, whisk together the eggs, oil, sugar and vanilla.
Gently fold in the grated carrot and apple, nuts, sultanas and then the sifted flour mixture.
Do not overmix and do not worry if the batter is lumpy or irregular.
Spoon into lined tins and sprinkle some coconut (if using) over each muffin.
Bake for about 25 minutes, until a skewer inserted in the centre comes out clean.
Remove the muffins from the tins when they are just warm and allow them to cool down on a wire rack before serving.
THESE are big hit at Jamie’s Farm and taste delicious with fresh fruit, creme fraiche and honey, or some crispy bacon and maple syrup.
Remember to let the batter stand for a while to allow the baking powder to work its magic, leaving you with light, fluffy pancakes.
YOU NEED:
140ml whole milk
1 large egg, lightly beaten
140g plain flour
1 tsp baking powder
Pinch of salt
3 tsp caster sugar
Rapeseed or sunflower oil
METHOD: In a bowl or jug whisk together the milk and egg. Sift the flour and baking powder.
Add the salt and caster sugar, then beat until you have a smooth batter.
Let the batter stand for at least ten minutes.
Heat a non-stick frying pan over a medium heat and add a splash of oil.
When hot, add a ladle of batter to form individual discs about 10cm wide – one ladle should yield three pancakes.
Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick.
Resist the temptation to push the pancake down with the spatula as this pushes all the air out.
Repeat until all the batter is used up.
