Recipe for success at Newcastle school

Pineapple upside-down cake and Thai green curry were just two of the tasty treats on the menu when budding chefs at a Newcastle school honed their cookery skills.

The extra-curricular Cookery Club at Our Lady and St Anne’s Catholic Primary School is designed to introduce pupils and their families to a range of simple recipes, with other dishes on offer including chicken Rogan Josh, North African chicken tagine, spicy couscous and prawns, Talmouses, a variety of scones, cheesecake, muffin pizza, and Glamorgan sausages.

Open to pupils of all ages at the school, which is a member of the Bishop Bewick Catholic Education Trust, the hour-long sessions see up to eight parents and carers work one-to-one with their respective children to create tasty savoury or sweet meals.

“We have been delivering this club for the last two years, once or twice a year, and it has proved very popular,” said Year 4 class teacher Sue Hodgson, who spearheads the group. “In the past, we have had mothers, fathers and grandparents spend quality time with their child, and the feedback has been very positive.

“For a small charge, we provide all the equipment, instructions and ingredients to cook a simple dish which they then take home. They are also given a copy of the recipe, so they can repeat the recipe at home if they enjoy it.”

The club was originally just for the school’s pupils, before she and Headteacher Sam Henzell decided to invite parents, grandparents and carers to join in the culinary fun.

“I had been running a cookery club in school for about 15 years, but it was just for the children,” continued Miss Hodgson. “Then Sam and I had a conversation, and we decided that this was something we would like to offer to support parents as well as children. 

“We thought cookery was a great way for parents and children to spend quality time with each other, without distractions, have a specific task to work on, and learn some life skills.”

No experience is needed, as she is on hand throughout the after-school classes to offer help and guidance.

“I plan the menu and try each recipe out, scaling it down to fit the budget,” she explained. “I buy the ingredients and often weigh out the ingredients into separate portions to save on time.

“Finally, I provide guidance and demonstrations throughout the sessions on how to chop, cream, et cetera, when needed.

“Both savoury and sweet dishes are prepared and cooked. Last week, we prepared chicken in piquant sauce, and future dishes will include pineapple upside-down cake and green Thai curry, amongst other ideas.”

“The main benefits are spending time on a one-to-one basis, with an enjoyable task and no distractions,” she added. “The children will often try food they make, when they wouldn’t necessarily eat it at home.

“It gives people access to a wide range of dishes from around the world. As each recipe comes with tips and adaptations, it shows how one recipe can easily be adapted to make others – for example bolognaise to lasagna or cannelloni – how a basic stir fry can be altered by the changing of a sauce from spicy to creamy to sweet, and the use of in-season fruit and vegetables to help with costs.

“Also, it makes links with parents and carers stronger. It supports children who are less academic but still have plenty of skills, and teaches life-long, necessary skills, which can be developed into a career.”