Introduction to the competition

2. Introduction to the competition

3. What is it all about? • The Red TractorMmmake it with Mince Challenge is now in its sixth year • Celebrity chef James Martin is leading the FREE to enter competition and is hoping to inspire youto get cooking and show off your skills • There are amazing prizes to be won too…

4. What’s up for grabs for the winners? Grand Prize for the National Winner A once in a lifetime day in London with celebrity Chef James Martin to learn about working in the catering industry with a behind the scenes trip to Saturday Kitchen and a chance to experience cooking in a top London restaurant Prizes for the Regional Winners 1st Place iTouch £200 cooking equipment vouchers for the winning student’s school 2nd Place £60 cooking equipment vouchers 3rd Place £30 cooking equipment vouchers

5. What's involved Stage 1 – Design an original recipe • Whether it’s adding a new twist to an old classic or creating something totally different, all recipes must be developed and cooked from scratch • James Martin and his team of judges will evaluate the recipes and create a shortlist to complete in the cook-offs Stage 2 –Battle it out in the regional cook-offs • If you make it through you’ll be invited to compete in the regional cook-offs between 14th and 16th November 2011 • 1st, 2nd and 3rd places will be awarded for each region • A National Champion will be announced from the six winning regional recipes and will win a money-can’t-buy prize to spend the day with James Martin learning all about life in the catering industry and an exclusive behind the scenes visit to the set of Saturday Kitchen

6. The Competition

7. Stage 1Design an original recipe You are tasked with creating a main dish using Red Tractor beef or lamb mince with a salad or vegetable accompaniment Your original recipe must: • Include 225g of Red Tractor beef OR lamb mince • Serve 2 people • Be within a budget of £10 You must • Keep track of all ingredients you use (with quantities) on the template provided • Record your recipe method • Include a working time plan • Use the budget template to keep within the £10 cost limit • Ensure your dish is well presented

8. Stage 1Judging criteria The recipes will be marked from 1(poor) to 5 (outstanding) on the following elements: • Ingredients List • Budget • Recipe Method • Working Time Plan • Recipe Originality • Dish Presentation • Overall Nutritional Value Following judging, students from around the country will be shortlisted to take part in regional cook-offs

9. The Competition

10. Stage 2Battle it out in the regional cook-offs • The Mmmake it with Mince team are touring England for the very best in cooking talent • If you make it to the cook-offs you will be required to cook and serve your original recipe to James Martin and our panel of experts for the ultimate taste test • James and the Mmmake it with Mince team will be on hand to assist and advise you • You will be allocated a cooking area and given one hour to prepare, cook and serve your dish • Dishes will be scored from 1 (poor) to 5 (outstanding) on the following elements; 1. Cooking Skills and Kitchen Etiquette 2. Dish Originality 3. Taste 4. Presentation • Following judging 1st, 2nd and 3rd prizes will be presented by James

11. Stage 2The National Winner • Following the tour the student who scores the highest mark from the six regional winners will be crowned the National Champion • The National Champion will be invited to London to spend the day with James Martin, go behind the scenes at Saturday Kitchen and to learn about working in the catering industry

12. Background information

13. Mince Facts • Beef and lamb mince are made from selected beef and lamb cuts which are then passed through a mincing machine • Beef and lamb mince contribute to a balanced diet and contain important nutrients for overall health and well-being. They are an important source of absorbable haem iron, B vitamins, zinc, protein and vitamin D What to look out for when buying • Mince should be moist, rich and bright in colour, not pale or pink. Avoid mince that looks dry and dark brown as this may be nearing the end of its shelf life • Check the label for the fat content and ‘use-by’ date • Store mince in its original packaging in the coldest part of the refrigerator where it will keep for 1-2 days • It may be frozen for 3-4 months, but wrap in heavy-duty aluminium foil for protection from freezer burn • Defrost mince overnight in the refrigerator (never in water) and use as soon as possible after defrosting

14. How to cook mince • To prevent cross contamination, wash your hands, work surfaces and utensils with hot soapy water before and after handling raw mince • For a main meal allow around 100g (4oz) of mince per person • The secret to cooking beef and lamb mince is to use a very hot frying pan, which adds a rich, caramelised taste and deep colour to your dish • Either ‘dry fry’ or fry with oil (15ml/1tbsp for every 450g/1lb mince) in a very hot pre-heated heavy-based frying pan – not a saucepan! • If heat is insufficient, beef or lamb mince will stew and the rich meat juices will leach out, leaving the meat grey and unappetising • Press mince down and leave on full heat. Avoid stirring or the mince will not caramelise and brown • Leave pan uncovered so steam can escape to avoid ‘stewing’ • Brown on both sides until juices run clear. Then stir and break up large clumps of meat, draining off any excess fat from the pan before continuing with your recipe

15. The Red Tractor scheme • The Red Tractor logo is an easily recognisable symbol of quality food that’s affordable and safe to eat • Over 78,000 farmers and growers are now members of the scheme, all committed to maintaining high standards of food safety and hygiene, animal welfare and environmental protection • The Red Tractor logo can be spotted on thousands of products such as beef, lamb, pork, chicken, turkey, milk, cheese, cream, cereals, vegetables, sugar, flour, fruit and salads in shops and supermarkets everywhere • When shopping for beef or lamb in your local supermarket, look out for a Quality Mark on pack • The Red Tractor mark on quality beef and lamb guarantees that the meat is responsibly produced by people dedicated to producing great food • Each farmer and producer in the scheme is independently checked to ensure they meet strict standards • The flag in the logo represents the origin of the meat, so if it’s the Union flag you are guaranteed that the meat has been farmed and packed in the UK and is traceable back to the farms it came from

16. A quick quiz

17. 5 key questions about mince Q Mince is a good source of haem iron, B vitamins, zinc and what other nutrient? A Vitamin D Q Where should you store mince? A In the coldest part of the fridge Q Approximately how much mince should you allow per person for a main meal? A 100g Q What type of pan should you use to cook mince A A very hot frying pan Q How do you know when mince is cooked A It will be brown on both sides and the meat juices should run clear

18. 5 Questions about the Red Tractor logo Q What does the Red Tractor logo represent? A The Red Tractor logo is symbol of quality food that’s affordable and safe to eat Q How many farmers and producers are there in the scheme? A Over 78,000 Q What does the flag in the logo represent? A The flag in the logo represents the origin of the meat Q Name three types of product that carry the Red Tractor logo A Any of three of the following beef, lamb, pork, chicken, turkey, milk, cheese, cream, cereals, vegetables, sugar, flour, fruit and salads Q Where would you find Red Tractor beef and lamb? A In your local supermarket