What ingredients will Year 8 students need this half term?

Year 8 Food Technology Lessons

Here are the ingredients lists and methodology for the dishes you are cooking this term.


Food Technology teachers will tell students exactly what their class is cooking and the specific day to bring in ingredients.

Potato Wedges


2 tbsp oil (from school)

1-2 baking potatoes

Mixed herbs or flavouring

Container to take your food home


  1. Pre-heat oven to gas mark 6/200°C.
  2. Place oil on baking tray.
  3. Scrub potatoes and cut into wedges.
  4. Place onto baking tray and toss in the oil until coated.
  5. Sprinkle on herbs or seasoning.
  6. Bake for 30 minutes, turning halfway through.

Chicken Goujons


1-2 chicken breasts

2 eggs

Packet of golden breadcrumbs

Container to take your food home


  1. Heat oven to Gas 6 / 200C.
  2. Make breadcrumbs if necessary and put onto a plate.
  3. Put eggs into a small basin and beat well.
  4. Cut chicken into strips and place first in the egg then onto the breadcrumbs, turn them over making sure they are fully coated with crumbs.
  5. Place coated chicken onto a greased tray and bake for 25 minutes, turning half way through.

Nandos Spicy Rice


tbsp vegetable oil (available from school)

1 small onion

1 small red pepper

½ tsp chilli flakes (available from school)

1 tsp turmeric (available from school)

1 tsp smoked paprika

1 chicken or vegetable stock cube

100g frozen peas

1 packet microwaveable rice

Container to take your food home


  1. Dice the onion and pepper and fry with the oil until soft.
  2. Add the spices and cook for a further minute.  Add a splash of water.
  3. Add the rice and crumbled stockcube and stir until the rice is softened, put in more water if sticking.
  4. Add the peas.