WHAT do you get if you cross Prince Charles and Camilla, Karl Oyston, and Orville the Duck? A cookbook with a difference, that’s what.
The pupils at Norbreck Primary Academy have spent the last two years sending letters to celebrities asking them to name their favourite recipe.
Now the fruits of their labour, a book stuffed full of the favourite dishes of the rich and famous, will go on sale to raise money for school funds.
Teacher Leann Pilkington, who came up with the idea, said: “The reason we started doing it was because it fitted in with literacy lessons – the children loved it and wrote to everyone they could think of.
“Then the replies started to arrive and we couldn’t believe how many people were happy to help.
“The best thing was the number of important people who took the time to write a personal letter back to us. The Royal family in particular were really good and the children have loved reading the replies.”
The book is like a who’s who of celebrities with the likes of Gary Lineker (chorizo, tomato, rocket and olive penne), Jodie Prenger (tortilla bites), and Victoria Wood (Victoria sponge, of course) providing their favourite recipes.
Prince William responded, sending a recipe for Chocolate Biscuit Cake (“like the one we served at our wedding” he wrote back), while Prince Charles and Camilla went for Sultana Flapjack Bars.
Ian Holloway, clearly a man of simple taste, sent Beans on Toast with a Twist, the former Blackpool manager adding a dash of Worcester Sauce to his straightforward dish. Seasiders chairman Karl Oyston opted for Game Casserole. ITV sent Betty’s famous Coronation Street hotpot.
David Brookes, a teacher who helped organise the book, said: “That’s my favourite. ITV rarely ever tell anyone the secret of that, so we’re honoured.
“Forget the turkey this Christmas, I reckon the people of Norbreck will be tucking into hotpot come December 25.”
The book is on sale at the school, priced £9.95.
Karl Oyston’s Game Casserole
Two Woodcock (if you don’t like the taste of game try two large chicken breasts instead), 50g butter, 75g bacon, one onion, one clove of garlic, 55g sprouts, 55g spinach, 150ml vegetable stock, salt and pepper to taste.
1. Pre-heat oven to gas mark 4. Roast woodcock in oven for 20-30 minutes
2. Remove from oven and chop up the meat into pieces and set aside.
3. Put butter into an oven-proof casserole pot on the hob and fry the onion, garlic and bacon until golden
4. Pull all the leaves off from the sprouts and add them and the spinach to the pot and continue cooking for three minutes
4. Add the stock and chopped woodcock and bring to the boil, then cover with foil or a lid
5. Place in oven for 15 minutes. Serve with roast potatoes