Giving Back Out & About Recipes

Queensferry Primary School

January 15, 2019

What an incredible honour to have worked with over 120 primary school kids from Queensferry Primary School on two specific food projects; one to cater to a community event at Christmas time with the kids designing the menu, cooking the dishes and hosting the event and the other creating two recipes using seasonal ingredients from Craigie’s Farm.

This project was delivered over 16 weeks and was a wonderful success, with kids trying new foods, discussing the role of ‘chef’ and what it entails as well as chats around diet, allergies and why we love local, seasonal food.

We’re delighted to have the support of the Veg Power campaign, as well as these recipes being published in the national press.

Many thanks to Jess of Edinburgh’s 27 Elliots for her beautiful photos!

Check them out here first- you can download the recipes and cook them at home too!

Aubergine, pumpkin & coconut curry with flatbreads & raita

serves a family of 4 or 2 hungry adults


1 red onion

3cm piece of ginger

3 cloves of garlic

1/2 a roughly diced aubergine

200g diced pumpkin

2 teaspoons cumin seeds

1 tablespoon black mustard seeds

6 fresh curry leaves

1 red chilli (or more if you like it hot!)

A handful of baby spinach

1 tablespoon tomato purée

2 teaspoons garam masala

1 x 400 g tin of coconut milk

1/2 a bunch of fresh coriander

1/2 lemon



200g Greek yoghurt

1/4 cucumber

1 garlic clove

A handful of coriander

A handful of mint

1/2 lime



300g plain flour plus more for dusting and rolling

4g salt

50g butter

175ml milk



Start by making the bread. Combine the butter and milk in a little pan and heat until butter has just melted. Remove and allow to cool slightly.


In a bowl, combine the flour, salt, butter and milk and knead on a floured worktop until the dough is smooth and not sticky- add a little extra flour if needs be. Cover the bowl with a plate and allow the dough to rest for half an hour.


Dust bench top with flour, cut dough into 6 pieces, roll into balls, and then roll out into about thin rounds.


Place a flatbread in a hot, dry frying pan and cook for around 1 minute – it should bubble up to show you it’s ready. Turn over and cook the other side, pressing down if it puffs up- the flatbread should be nicely coloured on both sides. Repeat until all of the flatbreads are cooked.


To make the curry, season the aubergines and fry in a glug of vegetable oil for 6 to 8 minutes, or until tender, tossing well to colour them all over. Set aside. Repeat with the pumpkin.


Add the rest of the oil to the pan, tip in the cumin seeds, mustard seeds and curry leaves fry gently for 45 seconds or so.


Add the sliced onion, sliced chilli, grated ginger and crushed garlic and fry until softened, adding a generous pinch of salt.


Stir in the tomato purée, garam masala and coconut milk, bringing to a gentle simmer before adding the pumpkin and aubergine to the pan and cook for 10-12 minutes until tender.


When the curry is ready, remove from the heat and fold through the baby spinach leaves, chopped coriander, lemon juice and a check the seasoning.


To make the raita, dice the cucumber and salt lightly, setting aside for 10 minutes. Drain to get rid of any excess moisture. Mix the yoghurt with the crushed garlic clove, torn mint and coriander, the cucumber, a squeeze of lime and a good pinch of salt and a good turn of pepper.


Serve the curry in bowls with a dollop of raita and a flatbread, or two…


Rosemary and Bramble Jammy Dodgers- makes 8 dodgers

For the biscuit;

50g caster sugar

100g butter

150g flour

a pinch of salt

chopped rosemary


For the jam;

500g fresh or frozen brambles

(you can use other fruit like raspberries too)

450g caster sugar

a squeeze of lemon juice


First, make the jam by popping the fruit and sugar in a pan and bring gently to a simmer. At this stage, boil the mixture until a thermometer reads 105°C. Add a squeeze of lemon juice and cool completely.


To make the biscuits, rub the butter, sugar and flour together with your fingertips, adding a touch of cold water if necessary to bring the mixture together. Add the chopped rosemary and a pinch of salt and knead gently, which will make the biscuits a little more robust.


Roll out the biscuits and cut out into discs. Use a smaller cutter (one of the smallest you have) to cut out a hole in half of the discs that you have cut- you can do this off centre or with a differently shaped cutter if you’re feeling funky. Pop on to a baking sheet and cook at 170°C until golden at the edge.


Sandwich the bottoms with the tops using the jam and enjoy with a cup of tea.




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