Over the next few months I will be adding seasonal recipes to the school website. These are all family favourites that we have enjoyed making and eating with our children at home. I hope you enjoy making them with your children too.

Watson's Winter Warmers




2 carrots

300g button mushrooms

2 leeks

300 g tiny onions

200g small new potatoes

½ a small swede

(You can add any vegetables that you particularly like, celeriac and sweet potato work well)

½ jar of passata (Pureed tomatoes)

300ml vegetable stock.


For the Dumplings

200g plain flour

2 teaspoon baking powder

1 teaspoon salt (optional)

4 tablespoons of grated parmesan chees

1 tablespoon dried basil

1 table spoon dried parsley

1 egg (beaten)

100ml milk



Chop the vegetables into 2cm thick chunks (smaller pieces will cook quicker, larger ones will take longer so try to make them similar size).

Put all the veg except the mushrooms in a large pan with the stock.

Cover the with a tight lid and cook for 15 minutes.

Remove the lid and add the passata, mushrooms and any seasonings (parsley, black pepper, basil).

Make sure the veg are just covered.

Cover and cook for a further 15 minutes or until the veg are nearly cooked, but still have a bit of bite.


To make the dumplings

Sieve the flour with the baking powder and the salt.

Add the grated parmesan and herbs.

Mix the egg into the dry ingredients with just enough milk to make a soft, but not sticky dough.

Shape into 8 balls.

Sit them on the top of the stew and replace the lid.

Simmer for 10 to 15 minutes, they will double in size.



Oat Crumble

500grams peeled and sliced Bramley apples

500grams blackberries

1 tablespoon of honey (to taste)


For the crumble

75 grams of wholemeal flour

50 grams rolled oats

50 grams flaked almonds

50 grams brown sugar

75 grams melted butter



Mix the fruit and the honey together and place in the bottom of a 1 litre pie dish.

Mix together the flour, oats, almonds, sugar and melted butter.

sprinkle evenly over the fruit, pressing down lightly.

Bake at 180 degrees centigrade for about 30 minutes.


Summer Snacks


Sweetcorn and courgette fritters

198g can sweetcorn, drained

2 spring onions, finley chopped 

50g courgette, grated

1tsp smoked paprika

50g self-raising flour

5 eggs, 1 beaten, 4 for poaching

40ml milk

4tbsp sweet chili sauce

juice 1 lime

1 tbsp vegetable oil

mixed leaves, to serve


Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seaoning in a large bowl and set aside.

Put a large pan of hot water on to boil. In a bowl, mix the chili sauce with the lime juice and set aside.

Heat the oil in a large, non-stick pan and spoon in four burger sized mounds of the fritter mixture, spaced apart (you may need to do this in two batches). When brown on the underside, turn over and cook for 3 mins more until golden brown.

Meanwhile, poach the eggs in the simmering water for 2-3 minutes until cooked and the yolks are runny. Remove with a slotted spoon. Serve the fritters topped with a poached egg, mixed leaves and drizzle of the chili dressing.