We have had an amazing harvest of chokos this year. They have proven to be a very versatile ingredient in a variety of dishes across both year groups.
We have braised them and stir fried them with Asian greens, baked them with potato and a cheesy parsley sauce, made a choko fruit curry that we served with cauliflower rice and even used them sweet in mini choko tarts.
Enough were harvested for some children to take home to use as well and we loved hearing how they were used.
With the last of the seasons crop Year 5 will make a choko pickle.
Serving the choko fruit curry with cauliflower rice and pastry rolling for the mini choko tarts.
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