MasterCook Competition 2023 - Cookbook

MasterCook

Middle School

20 Chicken Shawarma with Tomato and Cucumber Salad and Pitta Bread plus; Tahini and Halva Brownies -

Upper School

30 Saddle of Lamb stuffed with Spinach and Feta plus; Flambé Bombe Alaska - Cassius J

32 Grilled Salmon served with Parmentier Potatoes and Ratatouille plus; Chocolate MousseNick D

34 Ravioli filled with Pheasant, served with a Tomato Sauce plus; Crème brûlée - Harry H

36 Upper School Cook-off

38 What Some Parents Said...

The Beacon MasterCook Competition 2023

MasterCook 2023 has been an exceptional year, with more boys than ever taking part and showing their culinary flare and passion.

The main focus of the competition is to develop our boys’ life skills and passion for cooking to encourage them to keep healthy, utilisng the knowledge and skills mastered in Cooking and Nutrition lessons. As well as developing an appreciation and respect for ingredients selected.

A massive thank you to our wonderful local restaurateurs; Laurie Gear (Chef Patron, Artichoke) and Charlie Baxter (Co-Founder, Pluma) for committing their time to judge our finals. This was a highlight for all our boys who are passionate about cooking.

I would also like to thank The Beacon staff who helped facilitate MasterCook and for those who gave up their time to judge our internal cook-offs.

Congratulations to our MasterCook 2023 winners, we are delighted to share their delectable recipes with you in this cookbook. A huge well done to all our boys from Years 4 to 8 who took part in the competition this year, we were overwhelmed by the standard of work!

I look forward to seeing what our budding chefs have to present for next year’s MasterCook.

Mrs Rowland Head of Cooking & Nutrition, The Beacon

Meet the Adjudicators

We were thrilled to welcome back Laurie Gear (Chef Patron of MICHELIN-starred restaurant; Artichoke in Amersham) as well as Charlie Baxter (Co-Founder of award-winning restaurant; Pluma in Amersham) who both returned to The Beacon to support and judge our MasterCook Competition 2023.

I am proud to be a part of The Beacon School MasterCook Competition as a judge. The enthusiasm and creativity of the pupils is outstanding and this competition definitely facilitates those strengths, allowing expression through the joy of cooking, not only an essential life skill but also opening opportunities further down the line as a possible career path in a wonderful industry. Each year, this event has grown from strength to strength and I am certain it will continue to do so.

Firstly, I would like to say how well each member of the cook-off did. I was truly impressed at the skill level and professionalism of each contestant. I can safely say that our industry is in great hands if any of these fantastic chefs takes on a career in hospitality.

Charlie Baxter, Co-Founder - Pluma, Old Amersham

Laurie Gear, Chef Patron - Artichoke, Old Amersham

My Grandmother’s Yellow Dahl with Roti

Serves 2

Yellow Dhal:

1 cup dhal

4 cups cold water

1 medium onion, chopped

2 cloves garlic, finely chopped

1 inch ginger, finely chopped

1 green chilli, finely chopped

1½ tsp salt

½ tsp haldi (turmeric)

1 tbsp of oil

1 tsp cumin seeds

1 tsp dried fenugreek

leaves

1 chopped tomato or 2 tsp of tinned tomatoes

½ tsp red chilli powder

1 tsp coriander powder

½ tsp garam masala

Handful of fresh chopped coriander for garnish

Roti:

½ cup atta wheat flour

30ml luke-warm water

Method

Yellow Dhal: Wash the dhal thoroughly in cold water and drain. Place dhal in a pan and add water, chopped onion, garlic, ginger, green chilli, salt and haldi. Put on a high heat, once it starts to boil, lower the heat and simmer for 30 minutes, keeping the pan partially covered with a lid. Stir periodically, making sure the dhal is blended. Cook for 30 minutes, switch off heat and keep the pan covered.

On a medium heat, in a separate saucepan, heat some oil then add cumin seeds and dried fenugreek leaves. Stir for 1 minute, then add the chopped tomatoes and red chilli powder.

Lower the heat, cover and let the tomatoes soften, stir occasionally and mash them. Once it has dried up a little, add to the dhal and mix together. Add dried coriander and garam masala. Stir the dhal until it’s combined.

At the end, add some chopped fresh coriander leaves. Check the salt is to taste and add some more if required.

Roti: In a shallow deep bowl, put the wheat flower and add a small amount of the 30ml water. Mix and knead into a dough adding the remaining water in small amounts, until it is a firm.

Take a small ball, knead and roll it into a small disc.

Put on hot Tawa (pan) and wait for roti to puff up. Flip over to cook the other side. Add butter to taste.

Pav Bhaji

Serves 2

Vegetables:

300g cauliflower

1 carrot

300g aubergine

1 small potato

Bhaji:

1 tbsp butter

2 tbsp + 1 tbsp coriander leaves (finely chopped)

1 tsp ginger garlic paste

1 small red onion (finely chopped)

1 tsp lemon juice

½ finely chopped tomato tin

1 tsp salt

1 tsp kashmiri red

chilli powder / lal mirch powder

½ tsp turmeric / haldi

½ tsp pav bhaji masala

1 bay leaf

¼ cup peas

Pav:

1 Bread roll

2 tsp butter

Papadum – to separate the bhaji and butter in the glass

Method

Firstly, cube the vegetables and boil them in a pan. In a large pan, heat butter, add 1 tbsp coriander leaves, ginger garlic paste, onion and lemon juice. Sauté well.

Add vegetables and ½ tomato tin to the pan. Cook and mash well.

Now add chilli powder, ¼ tsp turmeric, pav bhaji masala, bay leaf and 2 tbsp coriander leaves. Followed by the peas at the end.

Cook and mash for 5 minutes adjusting consistency with water if needed.

Lightly fry the pav/bread with butter

Finally, serve pav and bhaji as pav bhaji in martini glasses.

James B

Year 4

Steak, Roast Potatoes and Tomato Salad

Serves 2

Steak:

1 steak

Spice blend for steak, salt and pepper

Jimmy’s basting sauce

Potatoes:

1 or 2 Maris Piper potatoes

20g butter

20ml Olive oil (extra to grease baking tin)

1 garlic clove

1 tsp thyme leaves

5g parmesan

¼ tsp flakes salt

Tomato salad:

200g selection of tomatoes

Pinch of Himalayan salt

Lemon (juice)

Basil oil

Method

Preheat oven to 180°C.

Grease a muffin tray. Peel and mandolin the potatoes into thin slices.

Melt the butter in a pan and put this into a bowl. Add olive oil, a crushed garlic clove, thyme leaves, parmesan and a pinch of salt flakes, then stir. Put sliced potatoes into the mixture and make sure the slices are coated.

Stack the sliced potatoes into the muffin tin (two holes should be filled). Cover the tin with foil and bake for 15 minutes. Remove the foil and cook for a further 30 minutes.

While the potatoes are in the oven, make the tomato salad. Cut the tomatoes, salt with pink salt and add a squeeze of lemon. Add the basil oil and mix through.

15 minutes before the potatoes are cooked, cook the steak.

Salt the steak on both sides. Using a griddle pan, cook the steak for a couple of minutes each side and check the fat is cooked. Once cooked, put it on a board and brush both sides in basting sauce.

Cover the steak in foil and leave it to rest.

To serve, use a spoon to take the potato stacks out of the tin and put them on a plate. Spoon on a portion of the tomatoes, then uncover the steak and place on the plate. Enjoy!

Lower School Cook-off

A huge congratulations to all our fantastic entrants. The level of cooking was outstanding this year, well done!

Chicken Shawarma with Tomato and Cucmber Salad and Pitta Bread

Serves 4

Chicken Shawarma:

3 chicken breasts

1 tbsp shawarma spice mix

½ tsp turmeric

1 tsp cumin

1 whole bulb or garlic (crushed)

1 tsp garam masala

Pepper and smoked salt to taste

½ tsp red chilli powder

Juice of half a lemon

1 tsp sumac

1 tbsp honey

Salad:

Tomatoes, cucumber, red onion and parsley for the accompanying salad

Rose Drink:

1 cup water

1 cup sugar

3 tbsp rose water

Few drops of red food colouring

Rose petals

Method

Chicken Shawarma: Preheat oven to 180-200°C. Add oil to a bowl, dry spices, crushed garlic, honey, and lemon. Mix together, then marinade the chicken.

Thread chicken on to a skewer and put in the oven for as long as time allows! Baste with melted butter.

Chop tomato, cucumber, red onion and a small bunch of parsley. Mix together to make a side salad.

Lebanese rose drink: Boil sugar, water, lemon, rose water, pink food colouring. Add a few tablespoons to a glass of cold water then sprinkle with rose petals.

Tahini and Halva Brownies

Serves 4

125g butter

125g dark chocolate

2 large eggs

140g caster sugar

60g plain flour

15g cocoa powder

½ tsp salt

90g bag of chocolate covered pretzels

Method

Preheat oven to 180°C. Add butter and chocolate in bowl over a bain marie. Whisk eggs and sugar, then fold in the chocolate mix, flour, cocoa, pretzels, add salt. Pour into a baling tray. Insert tahini in brownie mix randomly and dot halva. Bake for 18-20 minutes.

Nico V Year 5

Triple Tuna

Serves 2

Tuna Sashimi

Blue or yellow fin tuna

Thinly sliced ginger

mandolin

Micro greens

Flaky salt

Herb Sauce:

1 jalapeño pepper, de-seeded

1 small clove garlic

3 scallions dark green parts only

¼ cup chopped chives

½ cup grapeseed oil

¼ cup rice wine vinegar

Pinch kosher salt

Tuna Tartare and Fried

Lotus Root:

1lb sushi-grade tuna

¼ cup ginger-infused

avocado oil

¼ cup finely chopped cilantro, divided

1 tsp minced jalapeño

1½ tsp wasabi powder

1 tsp toasted sesame seeds

1 tbsp finely chopped scallion

1½ tbsp lemon juice

Sea salt

Ground black pepper

Lotus root

Crispy Rice and Spicy

Tuna Bites:

Sushi Rice

1lb ahi tuna

¼ cup mayonnaise (Kewpie mayo preferred)

3 tbsp sriracha

1 tbsp soy sauce

2 tsp sesame oil

Juice of ½ lime

¼ cup green onions, thinly sliced

Soy sauce (for dipping)

Avocado

Spicy mayo to drizzle on top

Toasted sesame seeds to garnish on top

Vegetable oil (for frying)

Method

Tuna Sashimi: Blend herb sauce ingredients for 60 seconds. Adjust salt if needed.

Spread some sauce on a plate. Plate sliced tuna, sliced ginger and micro greens. Finish with a sprinkle of flaky salt. Serve immediately.

Tuna Tartare and Fried Lotus Root: Cut the tuna into 1/8-inch dice. In a large bowl, combine the tuna with 3 tbsp of the ginger oil, 3 tbsp of the cilantro, jalapeño, wasabi, sesame seeds, scallion, and lemon juice. Mix gently and season with salt and pepper.

Stand a 1½-inch-tall by 2¼-inch-round mould or biscuit cutter in the center of a salad plate. Fill with tuna tartare, pressing gently then lift. Repeat.

Drizzle the remaining ginger oil around each tartare, sprinkle the remaining tbsp of cilantro, and a squeeze of lemon juice.

Mandolin the Lotus flower root, fry in oil then sprinkle with salt.

Crispy Rice and Spicy Tuna Bites: Rice prep - cut sushi rice into squares.

Add a little vegetable oil to a large pan over medium high heat. Once very hot, add the rice squares and shallow fry in batches. Cook until golden, flipping in-between.

Transfer to a wire rack or paper towel to drain excess oil.

Spicy Tuna prep - add finely diced tuna along with mayonnaise, sriracha, soy sauce, sesame oil, lime juice and sliced green onions to a bowl and mix together.

Assemble - add thinly sliced avocado on top of the fried rice. Grind a little black pepper on top.

Add 1-2 tbsp of the spicy tuna on top. Then add a drizzle of spicy mayo on top along with a sprinkle of sesame seeds and enjoy!

Matcha Tiramisu

Serves 2

5-7g gelatin sheet (optional)

1 tbsp matcha powder

100g fine granulated sugar

250g mascarpone cheese

20ml warm water

200-250ml fresh cream

20-25 ladyfinger biscuits

15ml hot water

Extra matcha powder for dusting

Method

If you use gelatin, soak sheets of gelatin in a bowl of cold water for 5 to 10 minutes and line the form with parchment sheet.

Put matcha powder and 10g of the sugar in a bowl. While whisking, pour in hot water little by little. Continue whisking until there are no lumps. Set aside to cool.

Place the mascarpone cheese in a large bowl (iIf it is hard, heat it in the microwave for a few seconds to soften it). Add granulated sugar and mix well to make a smooth cream.

If using gelatin, once soft, lift the sheet from the cold water. Wring gently with your hand to remove excess water. Then add to warm water. Stir until dissolved. Pour dissolved gelatin into mascarpone cheese mixture and mix well.

Put fresh cream in another bowl and whisk until stiff peaks form. Add the whipped cream to the mascarpone cheese mixture in two portions and mix gently with a rubber spatula each time.

Soak lady finger biscuits one by one in matcha liquid and arrange them on the bottom of your form. Spread half of the mascarpone cream mixture over the ladyfinger’s. Smooth out the surface.

Dip the remaining ladyfinger’s in the matcha liquid and place them on top of the mascarpone cream mixture. Spread the remaining cream on the biscuit evenly.

Refrigerate for at least 3 hours before serving.

Dust matcha powder over the surface and enjoy!

Scallops with Black Pudding and Pea Purée

Serves 2

100g frozen peas

1 vegetable stock cube

250ml water

3 scallops – trimmed and roe removed

2 slices of parma ham

3 slices of black pudding

Salt & pepper for seasoning

Knob of butter for frying

Method

Put the frozen peas, water and vegetable stock in a saucepan and bring to the boil. Boil for 5-6 minutes or until the peas have softened. Drain the peas and keep the water in a large bowl.

Blend the peas with a few tablespoons of the retained water from the saucepan with a pinch of salt and pepper for seasoning. Blend until puréed – add more water (if needed), 1 tablespoon at a time to get the right consistency for your pea purée.

Heat a generous knob of butter in a wide frying pan on a medium heat. Place the black pudding in the pan and cook for 3-4 minutes, turning frequently.

Add the scallops and parma ham to the pan alongside the black pudding and continue to fry for about 5 minutes, turning occasionally.

Whilst the ingredients are frying, spread a generous portion of the pea purée across the plate in a line. Once cooked, place the slices of black pudding on top of the pea purée in a line. Place the scallops on top of the black pudding.

When the parma ham is well cooked, remove from the pan and place on a plate allowing it to cool and become crispy. Break up the parma ham into crumbs and sprinkle across the scallops before serving.

Lamb Ribs with Feta and Avocado Salad

Serves 2

2 tsp nigella seeds

2 tsp cumin seeds

4 tsp regular olive oil

2 cloves garlic (peeled and finely grated, or minced)

2 tbsp soy sauce

8 lamb chops

Salad:

½ red onion (peeled)

30ml red wine vinegar

150g feta cheese

½ tsp nigella seeds

1 ripe avocado

2 tbsp pomegranate seeds

30ml olive oil

Method

Pre-heat oven to 170°C.

In a large mixing bowl, add the nigella seeds, cumin seeds, olive oil, grated garlic and soy sauce and mix well. Line a baking tray with tin foil.

Add the lamb chops to the bowl and turn over in the mixture to ensure each chop is coated. Line the chops up on the baking tray. Cook for 30 minutes. Whilst the lamb is cooking, prepare the salad. Slide the red onion into half moons and add to the small mixing bowl. Pour the red vinegar over the onions and leave to soak for 10 mins.

Break up the feta cheese in a salad bowl. Sprinkle over the nigella seeds. Cut an avocado flesh into strips and arrange around the feta. Scatter the pomegranate seed over the feta and avocado, then add the red onions on top.

Remove the lamb from the oven once cooked and serve alongside the salad.

Cameron

Middle School Cook-off

A huge congratulations to all our fantastic entrants. The level of cooking was outstanding this year, well done!

Saddle of Lamb stuffed with Spinach and Feta

Serves 2

Saddle of Lamb:

600g saddle of lamb

30g pesto

30g black olives

50g feta cheese

40g sun-dried tomatoes

Handful of spinach

2 spring rosemary twigs

1 tbsp of sumac

Salt and pepper

Harissa & HoneyRoasted Carrots:

¼ cup olive oil

3 tbsp honey

1 tbsp harissa paste

1 tsp cumin

12 small carrots

1 cup plain whole Greek yoghurt

Rosemary Roasted

Potatoes:

1½lbs baby red potatoes

2 tbsp Olive oil

2 garlic cloves, Sliced or halved

2 tbsp minced rosemary

Method

Chimichurri Sauce:

3 cloves garlic

1 medium shallot

½ cup parsley

½ cup basil

¼ cup coriander

¼ cup extra-virgin olive oil

1 tbsp red wine vinegar

1 tbsp freshly squeezed lemon juice

½ teaspoon ground coriander

½ teaspoon ground cumin

Lamb: Pre-heat oven to 180°C.

Butterfly the lamb shoulder and season. Spread pesto in the middle of the meat, followed by olives, tomatoes and cheese. Roll the meat inwards to keep the stuffing in. Then place rosemary on top and secure with butcher’s string. Season with oil, salt and pepper.

Roast for 45 minuntes-1 hour, depending on desired doneness. Rest for 15 minutes before carving.

Carrots: Pre-heat oven to 200°C.

Mix together the olive oil, honey, harissa and cumin; season with salt and pepper.

Reserve 2 tbsp for garnish and toss the rest with the carrots. Roast until lightly golden for 18-20 minutes.

Spread the yoghurt on the bottom of a shallow bowl and gently lay the warm carrots on top. Drizzle the reserved harissa-honey mixture over the carrots.

Potatoes: Preheat oven to 200°C.

Cut the potatoes in half and toss with olive oil, salt, pepper, garlic and minced rosemary leaves.

Roast on a baking sheet for 1 hour, or until browned and crisp. Flip twice while cooking to ensure even browning. Season to taste and serve.

Chimichurri Sauce: In a food processor, pulse the garlic, shallot, parsley, basil coriander then add to a small bowl.

Stir in the olive oil, vinegar, lemon juice, ground coriander and cumin. Serve.

Flambé Bombe Alaska

Serves 2

Small Sponge Cake:

112.5g softened butter

112.5g golden caster sugar

2 large eggs, separated

1/4 lemon, zested

1/2 tsp vanilla extract

112.5g self-raising flour

Splash of milk

Pinch of salt

Italian Meringue: 2 or 3 large eggs, separated

216g caster sugar

63ml water

Note: The amount of sugar should double the weight of the egg white. The amount of water is 25ml to 100g of sugar

Additional Ingredients

Vanilla ice-cream

250g strawberries, halved

Method

Sponge Cake: Pre-heat oven to 180°C/160°C fan. Butter and line the base of two 20cm cake tins. Whisk the butter and sugar until pale and fluffy. Add the eggs, one at a time, and whisk well. Whisk in the lemon zest, vanilla, flour, milk and a pinch of salt until just combined then divide the mixture between the two tins. Bake in the centre of the oven for 25-30 minutes. Once cooled, cut the cakes into a small circle shapes using a biscuit cutter (same size as your ramekin for ice cream). Set aside for later.

Strawberries: Add to a plastic food bag, seal, leaving just 1cm unsealed. Carefully place into a pan of boiling water using a fork to push out the air. Once air tight, seal the bag shut. Rest a metal spatula on top of the strawberries ensuring they’re submerged but not touching the base of the pan. Turn heat to the lowest heat setting and leave to cook slowly. Strawberries are ready when juice is released and they’re soft but not mushy. Set aside to cool.

Ice-Cream: Add to a ramekin leaving a golf ball shaped hole in the middle. Return to freezer for later.

Italian Meringue: Separate egg whites and beat using an electric whisk on a high speed until you have stiff peaks.

Put the sugar and the water in a saucepan and bring to boil. Add a candy thermometer and leave unstirred. Once the sugar syrup reaches 238°F (115 °C) remove from the heat. Turn the electric whisk beaters back on and pour liquid in a thin stream into the mixing bowl. Continue to beat until it is cooled. When it is cool, it will be thick, smooth and glossy.

To serve: Take the ice cream ramekin and add the strawberries to the centre. Place the sponge cake on top. Gently turn upside down and place on a baking tray. If stuck, place in warm water to ease the ice cream and run a knife around the edge.

Place meringue into a piping bag and cover the whole desert.

Lastly, use a kitchen blow torch to brown the top or place in a hot oven. Enjoy!

Cassius J Year 8

Grilled Salmon served with Parmentier

Potatoes and Ratatouille

Serves 2

Parmentier potatoes:

1 large potato

1 tbsp olive oil

¼ tsp rock salt

Sprig of rosemary

Ratatouille:

½ pepper, diced

½ onion, diced

½ aubergine, diced

½ courgette, diced

1 clove of garlic, crushed

1 tin of tomatoes

1 tbsp balsamic vinegar

1 tbsp tomato puree

1 tsp mixed herbs

Pinch of salt

Grind of ground black pepper

Extra virgin olive oil

Method

Pre-heat oven to 200°C.

Prepare the vegetables. Chop the pepper, onion, aubergine and courgette into small pieces. Crush the garlic. Set aside.

Dice potato leaving the skin on, put in roasting tin, add olive oil, salt and a sprig of rosemary. Toss it all round in the tin. Put in the oven for 30 minutes.

Pour 2 tablespoons (approx) of olive oil into the bottom of a pan and heat on a gentle heat. When hot, add the onions and garlic, stir and cook for 5 minutes. Stir regularly. Add the aubergine to the pan and cook for 3-4 minutes. Then add the courgettes and cook for a further 3-4 minutes. Followed by the pepper, allow to cook for 3-4 minutes.

Add the tin of tomatoes. Fill the tin with water and swish around to get all the tomato into the water and add that to the pan. Stir in tomato balsamic vinegar, paste, herbs, a pinch of salt and black pepper and allow it to boil. Once boiling, turn it down and leave it to simmer. Stir occasionally.

Pre-heat grill for salmon. Once at heat, grill the salmon for 4-5 minutes on each side.

Plate up potatoes and salmon then put the ratatouille in a serving dish and on the plate. Serve.

Serves 2

Chocolate Mousse Method

55g dark chocolate (chips)

1 egg, separated

Whipped cream

Raspberries

Put the chocolate chips in a microwavable bowl and microwave on a medium heat for 30 seconds at a time. Stir each time you take them out. Repeat until the chocolate is melted.

Crack the egg and separate the yolk and the white. Mix up the yolk with a fork.

Mix the egg yolk into the chocolate and mix round fast with a fork.

Whisk egg white to soft peaks, stir in the chocolate until mixed through. Pour into serving bowl and put in fridge.

Squirt cream on chocolate mousse and add raspberry as decoration.

Nicolas D Year 8

Ravioli filled with

Pheasant,

served with a Tomato Sauce

Serves 2

Pasta:

1 egg

3½ ounces flour

Ravioli with tomato sauce: Onions

Garlic

Passata

1 pheasant breast

25g pancetta

10 ml white wine

1 tbsp parmesan

1 tbsp breadcrumbs

1 egg beaten

1 tbsp double cream

Salt and pepper

Method

Pre-heat oven to 220°C.

Add onions and garlic to a pan and cook gently for 10 minutes. Stir in the passata and season with salt, pepper and chilli. Leave to simmer.

Pasta: Sift flour and make a well in the centre. Pour the beaten eggs in and mix with fingers. Knead for 10 minutes. Leave to rest for approximately 15 minutes.

Cook pheasant breasts skin side down in a frying pan. Add shallots and pancetta, then the white wine. Transfer to oven for 2 minutes.

Allow to cool and then add to the food processor and mix with breadcrumbs and parmesan. Leave to cool. Get the pasta and roll into sheets cutting into 12 squares, paint each square with the beaten egg.

Once cool, roll the pheasant mixture into 12 balls and place on top of the pasta squares.

Fold over the pasta so that it is covering the mixture and squeeze to remove air pockets and press the pasta together.

Boil a big pan of salted water and add ravioli. Boil for 2-3 minutes. Serve.

Crème Brûlée with Rhubarb Coulis

Serves 2

300ml double cream

4 large egg yolks

2 tbsp caster sugar

3 tbsp demerara sugar

1 vanilla pod

Rhubarb coulis

Sugar

Method

Chill ramekin pots in the freezer. Then fill the sink with cold water.

Heat up the cream in a saucepan to boiling point but ensuring it doesn’t boil and add vanilla pod.

Beat egg yolks and caster sugar.

Pour cream into eggs and sugar, stir and the pour back into saucepan. Heat gently for 10 minutes, stirring ensuring it doesn’t curdle (if it does, put in a sink of cold water and whisk).

Remove vanilla pod, then take the ramekins from the freezer and pour the mixture into the ramekins putting in the fridge to cool.

Take out crème brûlée and sprinkle the demerara sugar on the top and then toast the top with a blow torch.

Add rhubarb coulis.

Harry H Year 8

Upper School Cook-off

A huge congratulations to all our fantastic entrants. The level of cooking was outstanding this year, well done!

What Some Parents Said...

Name of Dish

This was a very special competition for my son, Armaan, as he was truly inspired to learn to cook his Punjabi grandmother’s daal and roti recipe - one of his favourites! They worked together cooking every weekend, which was a special experience for them both. He grew in confidence and his hard work and enjoyment of the process was topped off by a win, which he (and all his family) were incredibly proud of! Thank you, Mrs Rowland, for inspiring my son to cook.

MasterCook is not only great fun, but it also nurtures important life skills like tenacity, flexibility and taking pride in preparing and presenting delicious food.

An incredible competition. Wonderful to see so many culinary champions in the making!