Lydia Brownlow
Teacher of Cookery

Prep: 15 mins Cook: 25 mins Refrigerate: 1 hour Makes: 28 I first tried these at a Norwegian, Polish/ Australian dinner party and they were delicious! They are probably the most iconic of Australian cakes. A little sticky to make but so worth it! Ingredients: cakes 350g self raising flour 3level tsp baking powder 250g caster sugar 250g butter, softened 4 large eggs 6tbsp milk icing 80g unsalted butter , melted 150ml milk 50g cocoa powder 400g icing sugar 350g desiccated cocon

Prep: 5 mins Cook: 10 mins Serves: 4 VG, VE As you should hopefully have a few minutes to spare while the pasta is cooking then please make your own pesto it is so much nicer than the bought version, dead simple and any leftovers can be popped in the freezer for another day. Ingredients: 50g pine nuts ( I don't add these at school as there is a no nut policy) 80g fresh basil 50g grated Parmesan cheese or vegan parmesan 2 garlic cloves 150ml olive oil salt and ground black pep

This simple yet creamy sauce is a great cookery club favourite, grab your fork and dig in! salt and ground black pepper 225g spaghetti 125ml double cream 50g grated Parmesan cheese 2 egg yolks, optional 2tbsp olive oil 125g pancetta or smoked streaky bacon, diced 1 garlic clove, crushed Bring a large pan of lightly salted water to the boil, add the spaghetti and cook following the packet instructions. One way we test to see if the pasta is cooked at school is by throwing it o

Prep: 25 mins Cook: 30 mins Serves: 4 From apples and pears to plums or rhubarb there is surely a crumble for everyone's palate. For me the best has and always will be apple, possibly with a handful of blackberries thrown in for good luck. Like the fruit there are also lots of different crumbles to choose from, plain, nutty, cinnamon or oaty. Why not have fun with different combinations, at school a lot of the children were very happy to just make crumble, no fruit just crumb

Prep: 5 mins Cook: 1 hour 20 mins Serves: 4 VG, VE These are my absolute most favourite way to eat a baked potato and they make brilliant handwarmers while watching firework displays! 4 baking or sweet potatoes 100g cherry tomatoes 1dsp harissa paste 2 garlic cloves 1tsp brown sugar 1tbsp olive oil 100ml creme fraiche (remove for vegan) 100g houmous 100g guacamole Rinse the potatoes and then place in the oven. Cook at 200°C for 1 hour or until golden and crisp. Meanwhile cut