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The Howard Partnership Trust (THPT) is a Surrey based Multi-Academy Trust, comprising 4 secondary and 6 primary phase schools. We are proud of our ethos of collaboration and inclusion, "Bringing out the best" in students of all abilities and backgrounds. Visit website

Part of The Howard Partnership Trust

Year 7 Recipes

w/c 9 September - Fruit Salad

1 small carton of fruit juice 

Choose 6-8 of the following fruits picking a range of colours to form a rainbow:

1 apple
1 banana
1 pear
1 kiwi
1 passion fruit
1 orange
2 apricots
1 peach (or small tin)
¼ pineapple (or small tin)
Small bunch of grapes
A few berries: strawberry, raspberry, blackberry, blueberry 

A named sealable container to carry it home in 

w/c 16 September - Fruit Crumble  


150g plain flour or 150g wholemeal flour optional add 50g of oats or muesli
75 g butter / margarine
50g sugar (white or brown)

2 cooking apples or 400-600g of seasonal fruit
25g sugar (optional) 

A named ovenproof dish 

w/c 23 September – Chicken Pasta Salad


100g pasta shapes
1 baby gem lettuce
1 tomato
¼ cucumber
1 carrot
100g cooked sliced chicken
2 x 15ml spoons salad dressing eg low fat dressing, balsamic vinegar dressing 

A named sealable plastic container to carry it home

w/c 30 September – Scones – 7S, 7T and 7V ONLY

200g self-raising flour                                   
1 tsp baking powder                       
50g hard margarine or butter
125ml milk    

Optional ingredients - choose either sweet or savoury:

25g sugar 
75g dried fruit

75g grated cheese
1 tsp herbs or spices e.g. chilli

A named container to carry them home 

w/c 7 October – Cheese Pasties


100g plain flour
50g butter or margarine
50g grated cheddar cheese

ADD either
½ small onion, finely chopped or 35g ham, or both 

A named container to take your food home in

w/c 14 October – Dutch Apple Cakes – 7S and 7U ONLY


100g caster sugar
100g soft margarine
2 eggs
100g self-raising flour
1 x 5ml spoon baking powder
1 eating apple
1 x 5ml spoon cinnamon
1 x 5ml spoon Demerara sugar 

12 paper muffins cases and a named container to take your food home in 

w/c 21 October – Naan Bread


60ml milk
200g strong flour
1 x 5ml spoon baking powder
½ sachet instant yeast
75g plain yogurt
1 x 15ml spoon oil 

A named container to take your food home in 

w/c 4 November – Pizza

Base Ingredients:

250g bread flour                              
1 tbsp olive oil                    
1 packet of easy blend yeast        
1 tsp caster sugar (school provides)
Pinch of salt (school provides)

Toppings Ingredients:

100g-150g cheese
2 tbsp sauce e.g. ketchup, BBQ, garlic
2-3 sliced mushrooms
¼ red pepper
½ small onion
100g cooked meat or fish e.g. tuna
1-2 slices of cooked meat e.g. Salami, pepperoni, bacon
1-2 tbsp sweetcorn or anything of your choice e.g. pineapple, olives, capers 

A named large container to take your pizza home in 

w/c 11 November – Chicken Pasta Salad – Restaurant Standard

Students should adapt the recipe from w/c 24September to produce a restaurant standard dish.  They are welcome to bring in crockery to help with presentation. 


A named sealable plastic container to carry it home

w/c 18 November – Macaroni Cheese


25g plain flour
25g margarine         
250ml milk
50g grated cheese
100g macaroni


1 tsp mustard
1 clove of garlic
2 slices of ham
1 tbsp sweetcorn or peas

A named container to take your dish home in