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Sustainable Cooking 28.03.19

The Sustainability Project

 

Our DT project this half term was to research which foods can be sustainably grown in the UK, produce a recipe which could be made from them and then make this recipe. The children spent some time in the garden with Mrs Fletcher discussing seasonality and sustainability, planting and tending some fruits and vegetables before finally harvesting some items which were in season for us to use in our recipe. Over the last two days of the half term, the children made and tasted their very own 'Sustainable Springbank Stir fry' and a 'Sustainable Springbank Super Pudding.' The children unanimously agreed that the pudding was incredibly tasty, they were however a little unsure about the stir fry - they thought there were a few too many vegetables in it!

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