Class 56 Junior 57 Intermediate, 58 Senior – PHOTOGRAPHY
Theme:  Seasonal Changes.  Competitor to exhibit four 6” x 4” photographs (black/white or colour), digital or conventional will be accepted.  To be mounted on ONE sturdy background.  No retouching, digital manipulation, frames, glass, slides or transparencies.  Explanation/caption of each photograph, to be included on display.  Competitor must have taken photographs.  It is suggested digital photos are printed on photographic paper for better quality.

Class 59 Junior, 60 Intermediate, 61 Senior – RECYCLING POSTER
Junior winner to go on to National.
Competitor to design a poster to encourage recycling at your local community-recycling centre, using a piece of A3 paper, pens, pencils and/or felt tips. The posters can include a range of different styles e.g drawing, photos, words, pictures etc (but not pictures or images taken from the internet e.g clip art). 

Class 62 Junior, 63 Intermediate, 64 Senior – FARM SAFETY POSTER
First, second and third in Jnr., Int. & Snr. Class will go on to Ardingly.
The Competitor to design and make a Farm Safety Poster in any medium, A3 size.

Class 65 Junior, 66 Intermediate, 67 Senior – RECYCLED ANIMAL
First, second and third in Jnr, Int. & Snr Class will go on to Ardingly. Junior winner to go on to National.
Competitor to make and display an animal affected by climate change made out of recycled bottles.  The dimensions of which are not to exceed the space of a cube 1 metre x 1 metre x 1 metre.
 
Class 68 Junior, 69 Intermediate, 70 Senior – NOVELTY CAKE
First, second and third in Jnr. Int. & Snr. Class will go on to Ardingly.
The competitor will be required to exhibit a novelty cake to the theme “Climate Change”. To be judged on final appearance and skills used. All decorations are to be edible. No size restrictions. Dummy cakes can be used

Class 71 Junior, 72 Intermediate, 73 Senior – RECYCLED HAT
First, second and third in Jnr. Int. & Snr. Class will go on to Ardingly.
The competitor to construct a hat out of recycled materials. A variety of materials may be used but it must be wearable.

Class 74 Junior, 75 Intermediate, 76 Senior –
A PLANTER MADE FROM SCRAP
First, second and third in Jnr. Int. & Snr. Class will go on to Ardingly.
The Competitor to produce a planter out of scrap, not exceeding 1m x 1m x 1m overall,  planted up for the garden.

Class 77 Junior 78 Intermediate, 79 Senior – COOKERY ‘LOVE YOUR LEFT OVERS’
Junior:                 Bread Pudding
Display 6 slices on a plate, on a doyley or napkin and cover with clingfilm.
Intermediate:       Scones
Display best 8 on a plate, on a doyley or napkin and cover with clingfilm.
Senior:                  Carrot Cake
Display whole cake and cover with clingfilm.

Health & Safety – All food must be covered with cling film and should not be consumed after the competition/show.

Bread Pudding
Ingredients
225g Stale Bread
110g Currants, Raisins or Sultanas
50g Brown Sugar
1/2 Teaspoon Mixed Spice
1 Egg
Milk

Method
Pre-heat the oven to Gas 3, 170 Centigrade. Tear the bread into small pieces and soak in cold water for one hour. Strain the bread and squeeze out as much as possible. Place the bread into a bowl and mash with a fork. Add the fruit, sugar, and mixed spice and mix together well. Add the egg and as much milk as necessary to make the mixture sticky but not too wet. It should drop easily from a spoon. Pour the mixture into a well greased baking tray, spread out and sprinkle the surface with more brown sugar. Bake in the oven for one hour. Check after one hour by pushing a table knife into the middle. The knife should come our clean. If necessary cook for a further 15 minutes.

SCONES
If milk turns sour, it is excellent for adding to this scone recipe. Most of the other ingredients you may have in the store cupboard. Use fresh milk or buttermilk as an alternative. You can make scones in a food processor but they will be lighter made by hand as the flour does not get over worked. Scones need to be eaten on the day or frozen, as they don’t keep well. As the milk is cooked in this recipe, it is ok to use milk that smells or tastes sour. Do not use if it has separated or curdled.
Makes 12 scones

Ingredients:
300g plain flour
25g baking powder
100g chilled and diced butter
50g sultanas
200ml soured milk
1 beaten egg
100g sugar

Method
Preheat the oven to 200°C (400°F) mark6. Sieve the flour and baking powder together into a large bowl. Add the butter and rub it into the flour until the mixture resembles breadcrumbs. Add the sultanas.

• Pour the soured milk into a saucepan and warm it gently over a low heat. Remove the pan from the stove. Whisk in the egg and sugar and pour the milk into the flour, mixing it all together. Leave the dough to rest for 5 minutes, then turn it out onto a lightly floured work surface and knead it together to form a smooth ball.
• Roll out the dough into a rectangle with a thickness of about 1.5cm. With a 6cm plain cutter, cut out 12 scones and place them upside down onto a floured baking sheet. Lightly dust the scones with some more flour, and then leave them to stand for a further 10 minutes before cooking. During this time the baking powder will begin to act like yeast does in bread.
• Cook the scones in the preheated oven until golden brown; they will take about 12 minutes.

CARROT CAKE
 This recipe is fantastic for using up cooked carrots and over ripe pineapple. The icing can also be made from cottage cheese if you have any remaining in the fridge.

Ingredients:
225g self raising flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
½ teaspoon bicarbonate of soda
4 eggs
225g soft brown sugar
½ teaspoon vanilla essence
100g cooked carrot, pureed or finely chopped
75g over-ripe pineapple, pureed
75g walnuts
75g desiccated coconut
125ml sunflower oil

For the cheese topping:
75g cream cheese or cottage cheese    
175g icing sugar
1 teaspoon vanilla essence

Method
Preheat the oven to 180°C (350°F) mark 4. Grease and base line a 20cm round cake tin.

Sieve the flour, salt, cinnamon and bicarbonate of soda into a large bowl. Whisk together the eggs with the sugar, vanilla essence, pureed carrot, pineapple, walnuts, coconut and oil together. Pour the wet ingredients into the flour, mix well until evenly combined. Spoon the mixture into the prepared tin and bake for 45-50 minutes or until golden brown. Cool in the tin before turning out.

Class 80 Junior 81 Intermediate, 82 Senior – WIND CHIMES
The competitor will be required to make and display a wind chime, to the theme of “Climate Change and Recycling”, using any recycled medium.  Exhibits must be suitable for hanging.  There is no restriction on size.

Class 83 Junior, 84 Intermediate, 85 Senior – FLORAL ART
Competitors to make a freestanding fresh arrangement, to be judged from the front. Theme: Climate Change.  Accessories can be used.  Size: not to exceed 45cm x 45cm, no height restriction. 

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