The Year 5 children spent DT week learning all about seasonal cooking, using ingredients that are naturally ripe and at their best nutritionally and taste-wise. They also discovered that eating seasonably is a great way of being more sustainable, as lower levels of heating, lighting, pesticides and fertilisers are needed than at other times of the year. So, seasonal produce is better for the environment.
The children tasted new foods, such as asparagus, kale, spinach, Rocket, radishes, spring onions, salmon and prawns and many were surprised how much they enjoyed some of these foods. Finally, the children were tasked with working in a group to create a seasonal dish, that had a balance of ingredients from the different food groups and was interesting, tasty and visually appealing.
The children had a fantastic time working on this project and all managed to create some truly exceptional and delightful dishes.