We have all been out in the gardens finding our way around, learning the names of the different gardens and doing some harvesting, watering and weeding.
Cherry tomatoes, carrots, parsnips, cabbage, garlic, mint, parsley, passionfruit, apples and peaches have been harvested.
In the kitchen we have talked about the importance of hygiene when preparing food, been shown how to carry and use a proper chef's knife and reminded ourselves of how to dispose of the different types of rubbish we make in the kitchen. Following a recipe, cleaning up and table manners when sitting down to share a meal were also practiced.In the kitchen, Year 5 have roasted carrots and parsnips and made an orzo salad. Made a broadbean and buckwheat salad with homemade crackers, an appleslaw, cheese and zucchini quiche bread toast cups and meringues topped with chantilly cream and passionfruit
Year 4 have prepared curried eggs, cucumber sandwiches, moist apple muffins, tomato and garlic crostini and a sweetcorn and cherry tomato salad with fresh basil oil.
