We’re baking Cheese & Spinach Scones, and making a carrot & apple slaw to go with. 

Separately they make a delicious, wholesome snack but are brilliant as well rounded nutritious lunch.

CHEESE & SPINACH SCONES

• 250g Wholemeal Flour or plain/spelt works well (plus extra for the kneading)
• 2 Teaspoons Baking Powder
• Pinch Salt
• 50g Cold Unsalted Butter
• 100g Cheddar or Feta
• 50g Baby Spinach
• 250ml Milk

EQUIPMENT: Mixing bowl, Scales, Wooden Spoon, Baking Tray, Table knife

1.       Preheat the oven to 220˚ C

2.       In a bowl add the flour, salt and baking powder, mix well.

3.       Chop the cold butter into very small cubes, then add to the flour.

4.       Using your fingers crumble the flour and butter together until the mixture looks like breadcrumbs.

5.       Rip up the spinach, crumble the cheese and add to the bowl, then slowly stir in the milk.

6.       Once the dough comes together, turn out onto a floured surface, and knead together for 5 minutes.

7.       Place the dough onto a piece of parchment paper and then flatten and shape the dough into 1 large roundabout 2-3cm thick. Score the dough with 3 lines to create 6 wedges.

8.       Leave the dough to prove for 5 minutes in a warm area. The dough should puff up a little.

9.       Bake for about 15 minutes or until golden on the top and edges.

Feel free to get creative with your fillings, adding things like diced peppers, spring onions, sorrel etc.

This recipe works well with alternative gluten-free flours or non-dairy butter, cheese, milk.

APPLE & CARROT SLAW

• 2 Tablespoons Pumpkin/Sunflower Seeds
• 1 Red Apple
• 1 Large Carrot
• 1/2 Lemon
• 1/4 Crunchy lettuce e.g. cos, romaine, little gem or iceberg
• 5g Fresh Parsley or chives
• 1 Tablespoon Extra Virgin Olive Oil

EQUIPMENT: Frying Pan, Mixing Bowl, Grater, Spoon, Sharp Knife, Chopping Board

1.       Add the seeds to a frying pan and turn onto medium-high heat. Once the seeds start to pop (approximately after 4-5 minutes), turn the heat off and stir the seeds. Leave to cool.

2.       Cut the apple into quarters, then carefully cut out the seeds, then grate into a bowl

3.       Wash the carrot, then grate into the bowl on top of the apple.

4.       Squeeze over the lemon and pick and rip the herbs into the bowl, mix together.

5.       Thinly slice the lettuce, mix into the bowl with the olive oil.

6.       Sprinkle the toasted seeds over the top and serve.

Chef Tom teaches this recipe to kids and adults at the Hackney School of Food – it’s always a winner! We also serve a lot of flatbreads as a side in schools. They are really versatile. Once mastered, you can spoon on some tinned tomatoes or passata and you have the beginnings of a homemade pizza. Or you can sprinkle on some herbs and cheese. So many options!

Tom will talk you through a gluten-free version, too. Read on for the recipes:

Here’s what you’ll need to cook-along with Chef Tom:

QUICK WHOLEMEAL FLATBREADS
SHOPPING LIST

Makes 4

•  100g Strong Flour plus extra for kneading
• 100g Strong Wholemeal Flour – we like wholemeal flour but plain is a good substitute
• 1 Teaspoon Baking Powder / Bicarbonate Soda
• ½ Teaspoon Sea Salt
• 130ml Tepid Water
• 1 Tablespoon Extra Virgin Olive Oil – plus extra for drizzling
• 1-2 teaspoon Seeds for topping e.g. onion, poppy, fennel, nigella, caraway, cumin

OVEN ROASTED VEGETABLES – SHOPPING LIST

Serves 4

 MARINADE

• Garlic – 2 Cloves
• Rosemary – 1 Large Sprig
• Sea Salt – Large Pinch
• Extra Virgin Olive Oil – 4 Tablespoons
• ½ Lemon
• Pinch Chilli Flakes

VEGETABLES

• 1 Red Onion
• 12 Cherry Tomatoes
• 1 Courgette
• ½ Head Broccoli
• 5g Fresh Parsley

Optional: Thick Yoghurt for garnish

GLUTEN-FREE FLATBREADS – SHOPPING LIST

Makes 4

• 150g Gluten-Free Flour (or you can use self-raising)
• 1/4 teaspoon Xanthan Gum*
• Large Pinch Salt
• 1/4 teaspoon Baking Powder (omit if using self-raising)
• 110ml Milk (or any dairy-free alternative)
• Extra Virgin Olive Oil
• 1-2 teaspoon Seeds for topping e.g. onion, poppy, fennel, nigella, caraway, cumin

*Xanthan gum isn’t essential to make this recipe, your dough will be more delicate and crumblier if you leave it out.

METHODS

HOW TO MAKE WHOLEMEAL FLATBREADS:

• Into a bowl, weigh out the flours, baking powder and salt, mix together and make a well in the centre.
• Into the well pour in your water and oil, then mix until the dough combines into one lump.
• Once the dough has come together, tip it onto a floured work surface, and knead for approximately 5 minutes until the dough is smooth, tight and springy – cover with a clean tea towel and rest for 10 minutes.
• Preheat a large frying pan on medium-high heat.
• Lightly flour the work surface, then remove the dough from the bowl and divide into four equally sized pieces.
• Either using a rolling pin or by hand stretch out the dough until about ½ cm thick. Place one at a time into your hot frying pan.
• Cook for 2-4 minutes, you will see bubbles start to form. Check the colouring underneath by carefully lifting the flatbread to check – it should have golden brown spots all over.
• Flip the flatbread, drizzle a small amount of olive oil on top and sprinkle over your seeds. Cook for a further 2-3 minutes.
• When cooked, wrap in a clean tea towel to keep warm whilst you repeat steps 6-8 for the remaining dough.
• Serve with the roasted vegetables below.

This recipe makes a great quick base for a pizza.

Follow the instructions to step 6, but instead of placing in a frying pan, preheat the oven to 250C and follow the below:

• Place the dough onto a baking tray, then spread your chosen toppings over the top. But don’t overload the pizza! The steam can make it soggy.
• Bake in a preheated oven for 8-12 minutes, until golden brown

HOW TO MAKE OVEN ROASTED VEGETABLES

• Preheat the oven to 220°c
• Prepare the marinade – remove the skin from the garlic then finely chop along with the leaves from the rosemary stalk, add to a bowl with a pinch of salt. Pour in the olive oil, squeeze in the lemon juice and mix. Put to one side.
• Prepare the vegetables, cut the courgette lengthways, then slice into half-moons, remove the skin from the onion, then cut into wedges, halve the cherry tomatoes, and break the florets of broccoli into bite-size pieces.
• Put all the vegetables into the bowl with the marinade and mix until fully covered, then spread out on to a tray and roast for 12-15 minutes.
• Whilst waiting finely chop the fresh parsley, including stalks. Keep to one side.
• Once the vegetables have softened and browned remove them from the oven, then sprinkle over the chopped parsley and serve on the baked flatbreads above with some thick yoghurt dolloped on top.

HOW TO MAKE GLUTEN-FREE FLATBREADS

• Add all your ingredients into a bowl and mix together with a fork. As it starts to come together you can use your hands to ensure it’s all pushed into a big ball.
• Knead the dough briefly so it’s smooth and combined (you might need a little flour if it’s a bit sticky, it shouldn’t be) Leave the dough to rest 5-10 minutes.
• Warm-up a frying pan on medium-high heat.
• Divide the dough into 4 balls. Lightly oil your hands and then flatten one ball in your palm, and gently squish flat with the fingers of your other hand.
• Place the flatten dough into your warm frying pan, sprinkle some of your seeds on top, then leave to cook for 3-4 minutes on one side, then flip over and cook for a further 3-4 minutes. Both sides should be golden brown.
• Remove from the pan and wrap in a clean tea towel to stay warm whilst you cook the rest of your flatbreads.
• Repeat steps 4-6 with the remainder of your dough. When all flatbreads are cooked serve with freshly roasted vegetables, or with homemade soup.

This recipe also works well for gluten-free pizza base, preheat your oven to 200°c, follow steps 1&2 above and then…

• Lightly oil a flat baking tray (or line with baking paper).
• Place your dough in the centre and then use your palm and fingers to flatten the dough until just over 0.5cm thick in a fairly round shape.
• Add your tomato sauce, mozzarella and chosen toppings, then bake in the oven for 8-12 minutes until golden brown.
• Serve with a tasty green salad.

ROOT VEG SODA BREAD

To make 1 Loaf or 4 Small buns

• 1 Medium Sized Parsnip/Beetroot/Carrot etc – if you can’t get veg, you can add in a little extra water.
• 500g Wholemeal Flour (plus extra for the kneading). Wholemeal flour is our favourite but spelt flour is a great alternative. If you only have plain flour in the cupboard – that will work too.
• 300ml Buttermilk or thin yoghurt
• 2 Teaspoons Baking Powder
• 1 Teaspoons Salt (4g)
• 2 – 3 Tablespoons Cold Water
• Optional – a handful or a mix of Pumpkin, Sunflower, Poppy, Flax Seeds and Porridge Oats.

Equipment:

Bowl, grater and baking sheet – wooden spoons are optional – hands will do!

Make sure your oven is pre-heated to 180 / Gas 4 before the class starts

Bonus recipes

While the bread bakes, Chef Tom will show you how to make homemade butter and cheat’s buttermilk.

Homemade Butter

100 – 150ml Double Cream – or enough to fill half a jam jar

Pinch of salt

Optional: Shallot/Fresh or Dried Herbs/garlic

Make sure your double cream is at room temperature on the day.

Cheat’s Buttermilk

If you’ve enjoyed the bake but struggled to get buttermilk – Tom will show you how to make your own.

250ml Whole Milk – skimmed won’t work

10-15ml Lemon Juice/White Wine Vinegar