Case studies and exemplar materials are produced by individual

teachers working as Lead Practitioners for the Licence to Cook

Programme.

N.B this work is based on the Licence to Cook programme; the resources may
have been changed/adapted to suit local needs.

LP author: Margaret Rose Burgess

School: Sussex Region

Product: Recipes

Word document entitled: Recipes for leftover foods

Year group: Any learner cook

Topics: Recipes in L2C style: Using up left over foods

Key focus: Avoiding waste

Description: 5 pages: Page 1 Pear Trifle. Page 2 Bubble and Squeak. Page
3 Bread and butter pudding. Pages 4 and 5 Scotch Eggs with several pictures

Pear Trifle a dessert using store cupboard ingredients

Serves 4
Ingredients
225g Ginger Cake, broken into pieces
 200g Tinned Pears
90ml Fruit juice
300ml Cold Custard
150ml Double Cream, or substitute cream, whipped
Decorations such as grated chocolate

Method instructions

1. Place half the ginger cake pieces in the bottom of a large serving
bowl

2. Drain the pears, reserving 90ml/3fl.oz. of the pear juice and

sprinkle half over the cake in the bowl.

3. Cut the pears into large chunks and place on top on the cake.

4. Cover with the remaining pieces of cake and pour over the
remaining juice over the top.

5. Pour the custard over the top, spreading evenly.

6. In another bowl whip the cream then spoon over the custard.

7. To serve – decorate with grated chocolate

Whipping Bridge hold Claw grip Layering Decorating

TopTips:

Use other fruits such as peaches or cherries

Use different flavoured cake such as chocolate or coconut
Use up dry pieces of cake, left-over custard or left-over fruit.

2
 Bubble and Squeak a savoury dish using up mashed potato and vegetables

Ingredients Serves 4

1 onion finely chopped

4 rashers bacon cut into small pieces (optional)

500g leftover mashed potato

300g left over vegetables chopped into small pieces : parsnips, green beans, brussel
sprouts, cabbage, carrot, cauliflower, broccoli or peas,
1 table spoon oil
25g grated cheese
Method
1. Heat the oil in a frying pan and cook the onion for 4-5 minutes until soft.
2. Add the bacon and cook for a further 3-4 minutes or until it begins to turn a
golden colour.
3. Remove the pan from the heat and transfer the bacon and onions into a large
bowl.
4. Add the mashed potato and cooked vegetables, season well.
5. Add the cheese, mix well and divide the mixture into six portions
6. Using your hands, shape each portion into a cake.
7. Put onto a greased baking tray and brush with a little oil.
8. Bake in a preheated oven (200°C/400°F/ mark 6) for 25 minutes.
Top Tips:
This is a traditional recipe to avoid wasting leftover food
Grating Using a hob Using an oven Frying Combining

Bread and Butter Pudding a delicious pudding using up bread

3
 Ingredients: serves 4
4 slices Bread
25g/1oz low fat margarine or butter
50g/2oz Sultanas
2 Eggs
25g/1oz Sugar
300ml/10fl.oz. Milk

Method
1. Preheat the oven to 170C, Gas mark 3. Grease a 7.5cm/3 inch
deep ovenproof dish.

2. Butter the bread and cut into quarters (triangles or squares).

Reserve 4 quarters and arrange the rest in layers in the dish,
sprinkling the sultanas between each layer. Top with the reserved
quarters.

3. In a saucepan, heat the milk to hot but not boiling. In a large

bowl, mix together the eggs and sugar then add the hot milk,
stirring well.

4. Slowly strain over the bread and fruit, being careful not to
dislodge the top layer of bread. Leave to stand for 5 minutes.

5. Sprinkle with a little sugar and bake in the oven for 30 minutes
until the top is browned and crispy.

Top Tips:

Add 75g/3oz Dark chocolate, roughly chopped into the milk. Heat to
hot but not boiling and stir well until the chocolate has melted.

Add the juice and grated zest of 1 orange

1 tsp Grated Nutmeg or 1 tsp Ground Cinnamon

Use up dry bread, croissants, brioche, teacakes or fruit bread

Bridge hold Using a hob Using an oven Layering

Scotch Eggs savoury hard boiled eggs with crunchy sausage coating

4
4 hard boiled eggs
300g /12oz sausage meat or sausages
50g /2oz Plain flour for dredging
100g/4oz Breadcrumbs
1 raw egg, beaten
To make breadcrumbs: Lay slices of dry bread on a baking sheet and dry out in the
oven at 150°C or Gas 3 for 10 -15 minutes. Let the slices cool, break them up and
then whizz them in a blender to make fine crumbs
Method
Shell and dry the eggs.
Put the sausage meat on to a floured surface, dredge it with flour and divide evenly
into 4 pieces.

Press out a section of sausage meat into an oval disc.

Place the egg into the flour coating it completely and place on top of the sausage
meat .
Bring the 2 longer ends of the oval together around the egg, and press the edges
together.

Use both hands to fully mould the sausage meat around the egg to close all the gaps
Dunk the now covered egg, into the beaten egg, followed by the breadcrumbs.

5
Repeat for all the other eggs.
Put onto a baking tray and cook for 20-25mins at 200c or 6

Top tips

Use up eggs near use-by date

Use stale dry bread made into breadcrumbs.
Vegetarian Cheesy Scotch eggs can be made by substituting the sausage meat with
75g dry grated cheese for each egg combined with some beaten egg and flour to form
a stiff paste. Continue as for the method using sausage meat
Gluten free flour and breadcrumbs can be used.

Other variations : Add herbs such as finely chopped fresh basil or parsley
Add spices such as chilli or bar-b-q seasoning
Coating Using a hob Using the oven Shaping Draining