1. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 12 veg out!

2. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 12 aims and objectives aim to use a range of vegetables to make versatile dishes objectives * work in pairs * make ratatouille, lentil bake and roasted butternut squash risotto * encourage fruit and vegetables in cooking * work safely and hygienically

3. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 12 setting the scene * this module is about the use of different vegetables in cooking * the dishes can be prepared in advanced, frozen and reheated when required * we all should eat at least 5 portions of fruit and vegetables everyday – do you?

4. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 12 recipes you will make: ratatouilleroasted butternut squash risotto red lentil bake

5. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 12 food skills and techniques you will: prepare vegetables ready for cooking peel, chop, slice, bake, simmer make a ratatouille bake a lentil bake produce a roasted butternut squash risotto

6. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 12 shopping list oil, 1 onion, 1 clove garlic, 1 aubergine, 1 green pepper, 2 courgettes, 1 can chopped tomatoes, mixed herbs, tomato puree 150g red lentils, 1 red pepper, 100g Cheddar cheese, 1 egg, 2x15ml spoon plain yogurt, 1x15ml spoon parsley, black pepper 1 butternut squash, ½ red chili, oil, 2 cloves garlic, 250g risotto rice, 1 litre stock, parmesan, sage leaves for 2 peoplefor 10 people oil, 5 onions, 5 clove garlic, 5 aubergines, 5 green pepper, 10 courgettes, 5 can chopped tomatoes, mixed herbs, tomato puree 550g red lentils, 5 red pepper, 500g Cheddar cheese, 5 eggs, 10x15ml spoon plain yogurt, 5x15ml spoon parsley, black pepper 5 butternut squashes, 3 red chilis, oil, 10 cloves garlic, 1.25Kg risotto rice, 5 litres stock, parmesan, sage leaves

7. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 12 plan of action review recipes to be cooked roast the butternut squash prepare and bake the lentil bake prepare and cook the ratatouille cook the risotto and place the butternut squash on top serve the food ensure that you collect your equipment before you start to cook weigh and measure your ingredients accurately keep your work surfaces clean and tidy – wash up as you go

8. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 12 information healthier eating include fish in your diet at least twice a week, one portion should be oily use reduced fat Cheddar have lots of beans and lentils in your diet – they are tasty, easy to use and add variety

9. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 12 information budgeting make plenty of ratatouille and freeze – it can be defrosted and used another time, e.g. as a topping on fish instead of butternut squash, mix in frozen peas lentils are cheap and a good source of protein use left over vegetables in a bake check out the local market – they might have a bargain – everything a £1 in a bag!

10. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 12 information food safety and hygiene be careful removing the skin from the butternut squash – sometimes it’s easier to roast it in the skin first check date marks wash fresh fruit and vegetables use a chopping board be careful when roasting vegetables use oven gloves

11. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 12 information cooking for the future ratatouille ratatouille works well as a topping or as an side dish try changing the vegetables – you may be surprised! lentil bake use a different type of cheese for interest, Stilton and walnut? add flat-mushrooms, different herbs or vegetables

12. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 12 information cooking for the future roasted butternut squash risotto make a basic risotto and add whatever vegetables, fish or meat you have after the butternut squash has been roasting for 20 minuets, pour oven a can of chopped tomatoes, garlic and a little water – cover and cook for another 20-30 mins – serve with pasta

13. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 12 © British Nutrition Foundation 2006