Home Economics Recipes

A new page under the Home Economics banner where you can browse and try out the recipes demonstrated at Home Economics Sub Committee events - Enjoy!

Rigatoni & Asparagus au Gratin (serves 2

150g rigatoni
225g asparagus (prepared weight)                                              
1 1/2 tbsp extra virgin oil                                                              
40g Pecorino cheese, pared into shavings                                  
40g Parmesan cheese, grated                                 
450g ripe red tomatoes skinned & chopped      
275 mls milk                                                                                  
20g plain flour                                                                              
20g butter                                                                                    
A grating of fresh nutmeg                                                              
Salt & freshly ground black pepper                                                                                

2 x Sauceepans, Whisk, Peeler, Frying Pan, Measuring Jug. Vegetable Knife, Tablespoon, Large Bowl, Fine Grater.Colander, Ovenproof dish (18X 18 5cmdeep)  lightly buttered.          


  • Preheat oven to mark 6/ 200Oc
  • Make sauce by the all in one method, whisking together over a gentle heat until the sauce simmers and thickens.
  • Turn heat down and cook for a further 3 minutes. Season with the nutmeg, salt and pepper
  • Stir in the cheese, remove from heat and cover with lid (off the heat)
  • Wash the asparagus and cut the stalks diagonally into pieces roughly the same size as the rigatoni.
  • Heat the oil in the frying pan and sauté the asparagus pieces for about 5 minutes until they colour at the edges.
  • Then add the tomatoes to the pan and let them bubble and reduce for about 1 minute. Turn heat off
  • Cook the pasta in plenty of boiling salted water (to which a few drops of oil have been added) for 6 minutes only.
  • Drain pasta and return to the saucepan, add the sauce and the asparagus mixture and mix thoroughly. Check seasoning and pour the whole lot into the gratin dish.
  • Sprinkle with the Pecorino shavings and bake for 8-10 minutes.
  • Serve immediately with a tossed green salad.


White Chocolate, Blueberry & Amaretto Mascarpone Cheesecake
Serves 4

100g amaretti biscuits - crushed                                            
50g unsalted butter -  melted                                                              
150g white chocolate - broken into pieces                                
500g mascarpone cheese                                                            
25 icing sugar                                                                          
2 tbsp amaretto                                                                      
200g blueberries                                                                    

Double Saucepan, Wooden Spoon, Rolling Pin, Plastic Spatula, Large Bowl, Small Saucepan, Tablespoon Sieve


  • Crush the amaretti biscuits and mix with the melted butter. Pack the mixture into a 22cm loose bottomed tin and place in fridge.
  • Tip the mascarpone into a large bowl. Melt the chocolate in a bowl set over a pan of simmering water and then beat into the cheese. Taste the mixture. Should be sweet, but not cloying. If necessary, add some sieved icing sugar.
  • Put cheese mixture on top of biscuit base and push some of the blueberries into mixture. Chill for at least one hour.
  • To serve, gently heat a handful of blueberries in a small saucepan with the amaretto liqueur until the blueberries just pop open.
  • Transfer the cheesecake on to a serving plate, slice and then spoon over the the hot blueberry sauce and serve immediately.


Thai Fish Cakes with a Cucumber Dipping Sauce

450g white fish cut into chunks
2 spring onions, finely sliced                                                            
2 tbsp fresh coriander leaves                                                  
2 heaped tbsp Thai red curry paste                                       
1 tbsp fresh lime juice
1 green  chilli de-seeded
2 tbsp oil for frying

Chopping Board, Vegetable Knife, Tablespoon, Frying Pan, Lemon Squeezer, Food Processor, Mixing Bowl, Dessert spoon


  • Place all of the ingredients in a food processor and blend until a finely minced texture is achieved.  Transfer to a mixing bowl.
  • Take dessert spoons of the mixture and form them into balls, squeezing the mixture, Then place on a flat surface and flatten with palm of your hand into small cake shapes about 4cm in diameter – 16 in total.
  • Cover with cling film and chill for a couple of hours to firm up.
  • To cook : heat 2 tbs oil in a frying pan and, when very hot and beginning to shimmer, fry the cakes for about 1 minute on each side. Drain on crumpled kitchen paper.
  • Garnish with sprigs of coriander and serve with the dipping sauce.

Dipping Sauce

5cm unpeeled cucumber                                                        
2 shallots or salad onions                                                    
1 small carrot                                                                        
1 small green chilli, de-seeded                                                          
1 tsp fresh grated ginger                                                      
1 tbsp roasted peanuts                                                          
1 tbsp soft brown sugar
110mls rice vinegar /wine vinegar
1 tbsp light soy sauce

Vegetable Knife, Chopping Board, Peeler, Food Processor, Jam Jar and Lid, Measuring Jug


  • Place the cucumber, shallots, carrot, chilli, ginger and peanuts in the food processor and whizz until very finely chopped. Transfer to a bowl.
  • Mix the sugar, vinegar, soy sauce and oil in jar and shake until emulsified. Pour over the vegetables and transfer to small bowl.


Chicken Escalopes with Bacon and Grapes

2 chicken breasts
180g smoked streaky bacon                                                  
30 g butter
3 sprigs thyme
100g sweet black grapes                                                        
3 tbsp white wine vinegar

Chopping board, Scissors, Frying Pan,Vegetable Knife, Tablespoon, Fish slice


  • Bat breast out to a thickness of  ½ cm and season. Chop thyme leaves finely.
  • Melt butter and add diced bacon. Cook till fat is golden and crisp. Drain
  • Put chicken in pan, sprinkle in the thyme. When coloured on underside turn over – 6 minutes cooking time in total. Return bacon to pan and add the grapes for 2 minutes.
  • Remove on to warm plate.
  • Add wine vinegar to pan and sizzle briefly. Finally whisk in a small piece of butter and spoon these juices over the chicken.


Nettle Soup

1 tbsp olive oil + extra for drizzling
1 onion, chopped                                                                  
1 carrot, diced                                                                                    
1 leek, washed & finely sliced
1 large floury potato, thinly sliced
1 litre vegetable stock
400g stinging nettles
50g butter, diced
50ml double cream

Large Saucepan, Blender, Measuring Jug


  • Heat the oil in a large saucepan over a medium heat. Add the onion, carrot,leek and potato and cook for 10 minutes until vegetables start to soften.
  • Add the stock and cook for a further 10-15 minutes until the potato is soft.
  • Add the nettle leaves, simmer for 2 minutes to wilt, then blend the soup until smooth. Season to taste.
  • Stir in the butter and cream.
  • Serve the soup drizzled with oil and scattered with dead nettle flowers, if you have them.


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