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Cheese Scones

Equipment/Ingredients Needed

  • 225g self raising flour
  • 55g butter
  • 25g cheese (any kind you like I prefer a mature cheddar)
  • 150ml milk

Step 1
Pre heat the oven to 180C

Step 2
Place the flour and butter into a bowl, and rub between your fingers until a breadcrumb consistency is reached.

Step 3
Add the cheese

Step 4
Slowly add the milk, a little at a time, mixing each time you add milk, until a dough is formed.

Step 5
Roll the dough to about 5cm thick.

Step 6
Cut out into required shape and size.

Step 7
Place on a baking tray lined with greaseproof paper.

Step 8
Place in the oven and cook for 10-15 mins, or until the scones are golden brown in colour.

Step 9
Once cooked; take out of the oven and leave to cool. I find the children enjoy them served simply with butter.




Equipment/Ingredients Needed

  • 2 corgettes, diced
  • 1 aubergine, diced
  • 2 cloves of garlic, diced
  • 2 red onions, diced
  • 1 tin of chopped tomatoes
  • 1 teaspoon tomato puree
  • 1 teaspoon dried mixed herbs
  • 1 tablespoon vegetable oil

Step 1
Heat the oil in a pan on medium heat

Step 2
Place all the vegetables into the pan and fry slowly until they start to soften.

Step 3
Add the herbs and the tomatoes and turn the heat to low and cook the ratatouille slowly until all the veg is softened.

Step 4
Add salt and pepper if needed ( I don’t season it at the nursery as too much salt is not good for the children)



Cheese Dip

Equipment/Ingredients Needed

  • 1 tub of cream cheese, such as philladelphia
  • Fresh chives (we grow them in the garden at the nursey which is what I use, but you can buy them fresh from the supermarket if you don’t want to grow your own)
  • Water or milk

Step 1
Mix the cream cheese with the chives

Step 2
Add a little milk or water for thinner consistency

Step 3
Serve with cucumber and carrot sticks or even breadsticks




Equipment/Ingredients Needed

  • 3 cans of chickpeas, drained but keep the liquid
  • 3 cloves of garlic
  • 3 tablespoons of dried parsley (can use fresh if you have it)
  • 3 tablespoons of dried mint (can use fresh if you have it)
  • 3 teaspoons of cumin
  • Grated zest of 1 ½ lemons
  • 3 tablespoons of lemon juice
  • 6 tablespoons of breadcrumbs

Step 1
Pre heat the oven to 160C

Step 2
Place all of the ingredients apart from the juice from the chickpeas into a food processor and blitz until a paste is formed. You can also use a hand blender as well.

Step 3
If the paste looks too dry, add some of the chickpea juice to moisten it a little.

Step 4
Roll the mix into balls or sausage shapes and place on a tray lined with greaseproof paper.

Step 5
Place them in the oven and cook for about 10 mins, or until they are golden brown but still soft to touch.

Step 6
You can also shallow fry them in a frying pan (I prefer to cook them in the oven as it is healthier).



Victoria Sponge

Equipment/Ingredients Needed

  • 10 ounces margarine
  • 10 ounces caster sugar
  • 10 ounces raising flour
  • 5 eggs
  • 9” round cake tin- Lined with greaseproof paper
  • Strawberry/Raspberry Jam
  • 3/4pt double cream, whipped
  • Icing Sugar for dusting

Step 1
Pre-heat the oven to 160’C

Step 2
Place the margarine, sugar, flour and eggs into a bowl and mix together until smooth.

Step 3
Pour the mixture into the cake tin and place in the oven for approximately: 45 minutes, or until the cake is golden brown and a skewer comes out clean.

Step 4
Take the cake out of the tin and leave to cool.

Step 5
Slice the cake in half so that you have two round cakes.

Step 6
Spread a layer of jam onto the bottom half of your cake

Step 7
Spread the cream on top of the jam

Step 8
Place the other cake on top and dust with icing sugar and serve



Blueberry Muffins

Equipment/Ingredients Needed

  • 90g unsalted butter
  • 480g plain flour
  • 3 teaspoons baking powder
  • 1 teaspoons of salt
  • 280g caster sugar, plus extra for sprinkling
  • 1 whole egg
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 250ml milk
  • 260g fresh blueberries

Step 1
Beat together the softened butter and caster sugar until the mix is pale and fluffy.

Step 2
Add the egg and egg yolks to the butter and sugar mix

Step 3
Seive the flour, salt and baking powder together.

Step 4
Mix together the milk and vanilla

Step 5
Add the milk mix and the flour mix alternatively a little at a time to the butter and sugar mixture until all the milk and flour is used up.

Step 6
Slowly fold in the blueberries

Step 7
Spoon the mix into individual muffin cases and bake in the oven at 180 degrees for approx 15 mins or until the muffins are golden brown colour.

Step 8
Once out of the oven sprinkle the muffins with extra sugar and place on a wire rack to cool.

  • Ofsted Graded Good
  • Food Hygiene Rating
  • Step Into Quality
  • Children's Food Trust
  • By Offical Appointment
  • Change 4 Life