The food I eat

By Ella Brookes

A typical week for me:• Monday: breakfast: cereal; lunch: packed lunch to take to school (ham sandwich, biscuit, apple & crisps);

evening meal: pork chop, rice, carrots, broccoli.• Tuesday: breakfast: toast with butter: lunch: packed lunch to take to school (chicken wrap, apple, kit kat

and cake); evening meal: mashed potato, sausages, carrots, broccoli, green beans and gravy).• Wednesday: breakfast: boiled egg; packed lunch to take to school (salami wrap, apple, biscuit and crisps);

evening meal: chicken and vegetable fajitas.• Thursday: breakfast: cereal; packed lunch to take to school (ham sandwich, biscuit, apple and cake);

evening meal: chicken casserole, jacket potato and vegetables).• Friday: breakfast: toast; packed lunch to take to school (chicken in a bread roll, pretzels, apple and jam

tart); evening meal: pizza, carrots and green beans.• Saturday: breakfast: pancakes; lunch: packed lunch to take to pony club (ham wrap, 2 apples, biscuit, malt

loaf cake and chocolate bar); evening meal: rice, roast chicken, vegetables, king prawns, noodles).• Sunday: breakfast: toast; lunch: kentucky fried chicken takeaway; evening meal: roast dinner (roast

potatoes; roast chicken, yorkshire puddings, carrots, broccoli and gravy).

Sometimes, if I’m hungry I’ll have a pudding after my evening meal. I might have a yoghurt, custard, rice pudding, doughnut, chocolate éclair, ice cream, chocolate brownie or a slice of cake.

The places we can go to buy food

We normally go to one of these large supermarkets which sell everything under oneroof although there are smaller shops as well as individual fruit shops etc.

If I get to choose what Ihave for dinner I choose:

The Cornish pasty

The Cornish pasty is a food traditional to Cornwall. Originally it was an all in one meal that was easy to carry around. On one side it was full of vegetables and meat and the other would have jam or something sweet in. Miners working deep underground all day would bring their pasty down into the mine with them and eat their “all in one” meal. After they would throw the crust down the shaft – for the knockers - they believed that if they did so they would gain luck.

There are now many variations of pasty which now don’t contain a sweet filling as well as a vegetable and meat filling. Options can be chicken, beef, mince, pork, vegetarian and many more. Personally, I think beef pasties are the best as the beef juice soaks through the potatoes and swede giving it a delicious flavour.

knocker

Recipe for a pastyIngredientsFor the pastry • 500g/1lb 1oz strong bread flour • 120g/4oz vegetable shortening or suet• 1 tsp salt (if you want to)• 25g/1oz margarine or butter• 175ml/6fl oz cold water • 1 free-range egg, beaten with a little salt (for glazing)

For the filling • 350g/12oz steak(minced or normal), chicken or steak• 350g/12oz potatoes• 200g/7oz swede• 175g/6oz onions• salt and freshly ground black pepper• knob of butter or margarine

1. Rub the margarine/butter into the flour using your finger tips. Then blend in the cold water separate into 4 equal parts then let to chill for 20 minutes

2. Heat the oven to 220C/fan 200C/gas 7. Roll out on of the dough balls and put the filling ingredients onto one half of it making sure there is room on the out side to crimp, brush the edge with the egg orvmilk

3. fold the pastry over the filling crimping the edge

4. finally cook the pasty for 60mins

5. Eat and enjoy.