This term, Year 6 learnt about seasonality and the importance of incorporating seasonal produce into our cooking. The children understood the significance of food miles and began to identify what seasons their favourite vegetables grow in.
Linden were able to apply their newfound knowledge on seasonality to develop a recipe involving seasonal vegetables. After listening to everyone's opinions and ideas, the class had a vote - the dish they would be cooking was a potato and chickpea curry!
In the community kitchen, the children were careful, considerate and conscious of cleaning up mess. With vegetable peel being discarded carefully into a bowl so that there was more room to chop, the children began preparing their ingredients.
Garlic was minced, potatoes were peeled and tomatoes diced, onions were roughly chopped and the curry slowly began to develop a wonderful aroma.
While chickpeas are not native to the UK, this was a prime opportunity to inform the children of the difference between canned chickpeas and dry chickpeas. The children understood that you can get more value for your money from dried chickpeas and simply soak them for at least 3 hours (or overnight) to prepare them for cooking.
The teamwork that the children displayed throughout the cooking session was remarkable. It was clear that Linden took great pride in their cooking (and even the cleaning of the community kitchen!), with many saying that they'd like to try the recipe at home with their families - others had expressed how they are open to trying more vegetables that they initially did not want to try.
Linden, well done for cooking a delicious and healthy meal. Your focus, attention to detail and maturity when cooking and tidying up after yourselves was a delight to watch. May you continue to find joy in cooking more seasonal and healthy foods!
