Primary Times Birmingham & Black Country Back to School 2016

Cooking with Compassion
Does your child love cooking? Why not encourage them to put their skills to good use by
entering Junior Compassionate Cook, the RSPCA Assured’s cookery video competition for 6 to
12 year olds?
It’s a really fun way for kids who love to get creative in the kitchen to make the connection
between good welfare and good food. What’s more, they’ll be in with a chance of winning
some great prizes!
To enter, simply film them preparing their favourite dish and upload the video to the RSPCA
Assured website www.rspcaassured.org.uk/junior-compassionate-cook. Videos must not be
longer than five minutes or more than 500MB.
The recipe can be for anything they like, from sausages to salmon, chicken fajitas to chocolate
brownies, but it must contain RSPCA Assured ingredients - whether it’s eggs, fish or meat.
You have until Monday 14 November to enter. Voting closes on Tuesday 13 December, so the sooner
they enter the better.
If you’re looking for recipe inspiration, check out the website where you’ll find lots of useful tips, plus the 2015 winning video entries.
Remember, they’re not looking for expert chefs or filmmakers, but lively and fun presenters demonstrating how to make simple, tasty recipes.
Winners will be announced during the second week of January 2017. So get cooking and good luck.
Eyes On the Prize
The People’s Choice and Judge’s
Choice winners will both receive
an iPad and Junior Compassionate
Cook trophy, and four runners-up
will each receive a medal.
But that’s not all! Each winner
and runner-up - as well as their
schools - will win a fun range of
children’s cookware, so they can
cook up a storm and encourage
their classmates to do the same.
Winners and runners-up will also
receive a year’s subscription to the
RSPCA’s Animal Action magazine.
This year’s celebrity judges are
Andi Peters and Liz McClarnon.
Andi told Primary Times, “I’m delighted to be judging RSPCA
Assured’s brilliant Junior Compassionate Cook competition again
this year. Getting kids cooking and having fun in the kitchen is really
important. This competition encourages them to think about where
food comes from and the welfare of farm animals.”
Liz told us, “I really enjoyed watching the kids’ videos in last year’s
competition and I can’t wait to see this year’s entries! It’s fantastic to
see kids so excited
about cooking and
that they care so much
about the welfare
of animals. It will set
them up for a lifetime
of happy cooking and
good, ethical eating.
Good luck everyone
and get cooking!”
Look Out for
the Logo
The RSPCA
Assured label
makes it easy to
find products
from animals that
have had a better
life and lived on
farms checked by
the RSPCA.
Many supermarkets stock
RSPCA Assured eggs, fish and
meat. Put your postcode into
the interactive map to find out
where to buy RSPCA Assured
ingredients near you at www.
rspcaassured.org.uk/where-tobuy/map
Sausage and Bean One-pot Wonder
with Sage Dumplings
For the hot pot, you’ll need:
Rapeseed oil
1 chopped onion
Pack of RSPCA Assured pork sausages
Chopped red and green peppers
2 chopped carrots
1 tin of baked beans
1 tin of white kidney beans
1 tin of tomatoes
Tomato puree
Water
Salt and pepper to season
Fresh rosemary
Jess was last year’s Judges’ Choice winner with her recipe for sausage and bean one-pot wonder with sage
dumplings. Check out her video on the RSPCA Assured website. Jess’ top tip is to “Make sure you cook something
you love! I picked the sausage and bean one-pot wonder because it’s an easy, tasty supper that anyone can make.”
Junior Compassionate Cook is sponsored by the Co-op
and supported by Fairtrade.
For the dumplings, you’ll need:
Plain flour
Vegetable suet (use about half the volume of flour)
Salt and pepper to season
Fresh rosemary and sage
Water
1. In a large pan heat the rapeseed oil and stir fry the chopped onions
2. Break the sausages up into pieces and add to the pan
3. Add the chopped peppers, chopped tomatoes, baked beans and cannellini
beans and give it a good stir
4. Add a tin of tomatoes, tomato puree and a dash of water - keep on stirring
5. Finally, add fresh rosemary, stir, and pop the lid on. Leave to bubble for 40
minutes
6. To make the dumplings, mix together flour, vegetable suet and water to form a
dough mixture
7. Add some fresh rosemary and sage and roll the mixture into small balls - you
should get around eight to ten
8. Add the dumplings to the pan and put the lid back on. Cook for a further 30
minutes, then serve and enjoy!
www.primarytimes.net/birmingham | BACK TO SCHOOL 2016 Issue Primary Times 23