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3 Autumn school dinners your students can make in class
It’s turned a little chilly recently, so have you started thinking about Autumn school dinners you could make? Better still, do you have some ideas about the ones students can help with?
Take a look at our top 3 Autumn school dinners that will keep energy levels up, tummies warm and taste buds tingling!
They’ll hopefully inspire you for the months ahead, and they might even boost your students’ grades!
Our top Autumn school dinners for students
1. Toad in the Hole
Hearty enough to feed a horde of hungry students, this toad in the hole recipe is just delicious! Serve with mashed potatoes, broccoli and gravy for the full works!
How to make it:
- Heat oven to 220˚C/200˚C fan/gas 7. Place 12 chipolatas in a 20cm x 30cm roasting tin with 1 tbsp. of oil. Cook for 15 minutes, until they turn golden-brown. You could add in some diced spring onion for some extra flavour.
- While that’s cooking, mix 140g plain flour, ½ tsp. of salt and 2 eggs to make the batter. (It helps if you make a well in the middle of the flour and crack the eggs into it.) Use an electric whisk as you slowly pour in 175ml of milk. Leave it to one side until the sausages are completely cooked.
- Remove the sizzling sausages from the oven and pour in the batter mix. Put the tin on the top shelf of the oven and cook for 25-30 mins. The batter should rise and turn golden.
2. Beef Chilli
Your students certainly won’t go hungry with this dish. This is one of those Autumn school dinners you’ll want to take home with you! Luckily, it’s easy to scale up or down, so you can make enough for the whole class.
How to make it:
- Chop an onion and two garlic cloves, then fry them in a large pan until soft. Add the spices, according to taste. We suggest chilli flakes, chilli powder, turmeric, paprika and cumin.
- Pop in 500g of minced beef, and stir until cooked through (usually about five minutes on a med-high heat).
- While you’re waiting, drain a can of kidney beans and chop up two peppers. Once the mince is cooked, add them to the pan with a can of chopped tomatoes and 2 tbsp. of tomato purée.
- Let it simmer for a couple of minutes, then serve with rice, guacamole and sour cream. Yum!
3. Mushroom & spinach lasagne (Vegetarian)
This quick and simple option is a hit with everyone, not just veggies. Why not give it a go?
How to make it:
- Heat the oven to 200˚C/180˚C fan/gas 6. Warm a tbsp. of oil in a large frying pan, add a crushed clove of garlic and cook for one minute.
- Add in 250g of sliced mushrooms and a tsp. of chopped thyme leaves. Cook until they begin to soften, then add 200g of spinach and leave until the leaves start to wilt. Take the pan off the heat and stir in 300g of light soft cheese. Then, sprinkle in one tbsp. of parmesan and season to taste.
- Add a quarter of the spinach mix to the bottom of a baking dish. Place two lasagne sheets on top, and repeat until your mix runs out. We suggest aiming for three layers minimum.
- Grate 3 tbsp. of parmesan over the top, then bake for 35 minutes. When cooked, the top should be golden, and the pasta tender.