1. © BRITISH NUTRITION FOUNDATION 2013 Cheese dip and dippers Cook-a-long

2. © BRITISH NUTRITION FOUNDATION 2013 Preparing for the Cook-a-long Organise the children in to pairs. Plan to have two pairs (four children) working on each table. The following instructions regarding equipment and ingredients will assume the children are now in this arrangement. Cover each table with a plastic table cloth. Table Pupil

3. © BRITISH NUTRITION FOUNDATION 2013 Equipment (for two pairs) On each table, place the following equipment: 2 x medium sized mixing bowls 2 x 15ml spoons (tablespoons) 2 x kitchen scissors 2 x serving bowls and plates 1 x table knife

4. © BRITISH NUTRITION FOUNDATION 2013 Ingredients ( for two pairs) On each table, place the following ingredients: 200g tub of low fat soft cheese A small pot (approx. 30ml) of tomato ketchup - use a low salt and sugar if possible A few twists of black pepper (on a plate) 4 x spring onions 1 x pepper (with stalk)

5. © BRITISH NUTRITION FOUNDATION 2013 Top tips: Kitchen scissors – provide small kitchen scissors as children’s hands are smaller than adults. These can often be bought in supermarkets and kitchen hardware shops. Aprons - make sure you have aprons ready for the children. These must be for food work only. Disposable aprons are useful for non-cook recipes – these can be ordered online. Not enough equipment? The cook-along will be recorded and made available online after the event so it can be repeated with different groups of children in the future.

6. © BRITISH NUTRITION FOUNDATION 2013 Method This will be demonstrated during the live cook-a-long. Dip: 1. One person can use the table knife to divide the 200g tub of soft cheese into two. 2. A person from each pair can then scoop out their portion (100g) and add it to their mixing bowl. 3. Add a 15ml spoon of tomato ketchup and a pinch of black pepper to the mixing bowl. 4. Use the kitchen scissors snip two spring onions finely into the mixing bowl. 5. Mix the ingredients together. 6. Spoon the dip into the serving bowl.

7. © BRITISH NUTRITION FOUNDATION 2013 Method: Dippers: 1.One person should pull the stalk and remove the core from the pepper. 2.A second person can use the kitchen scissors to cut the pepper in half lengthways. 3.Each pair can cut their pepper half into sticks, using the scissors.

8. © BRITISH NUTRITION FOUNDATION 2013 Additional dippers - cucumber Making the cucumber dippers required the use of a vegetable knife. The demonstration will show how to use the knife with the support of a fork to cut the cucumber. If you would like you children to make the cucumber dippers, you will need to provide the following for each pair: Equipment: Ingredients: Chopping board Table fork Vegetable knife The method will be shown during the cook-along. A 6cm length of thin cucumber

9. © BRITISH NUTRITION FOUNDATION 2013 Serving: 1.Place the dish of dip in the middle of the serving plate. 2.Arrange the pepper sticks around the dip. Serving suggestions: You could chop other vegetables such as carrots and celery to create a selection of colourful dippers!

10. © BRITISH NUTRITION FOUNDATION 2013 British Nutrition Foundation Imperial House 15-19 Kingsway London WC2B 6UN Telephone: 020 7557 7930 Email: postbox@nutrition.org.uk Web : www.nutrition.org.uk www.foodafactoflife.org.uk