On Monday, our Little Chefs from Reception enjoyed their final cooking session. They made their own crispy cakes, following the recipe used in our school kitchen. We were very impressed at how well they listened to and followed instructions. They talked about the smell and texture of the ingredients and we all agreed that the finished cakes looked delicious. Well done, Reception.

This week during their cookery club, the children made delicious pasta sauce. First they designed a label for their container to carry their sauce home in. They then washed and chopped the vegetables independently; they tryto keep the pieces the same size to ensure even cooking. They then softened the vegetables in a pan before adding tomato purée and passata sauce. The children then blended the ingredients to make a smooth sauce. We are very proud of their excellent fine motor skills and cooking capabilities.

This week the children made savoury wraps, choosing their own fillings and preparing ingredients independently. They perfected their claw hold while chopping the cucumber and tomatoes and enjoyed grating the carrots and cheese. The process of grating took great concentration; the children had to apply lots of pressure, testing their finger muscles. Great coordination, well done! The children were very proud of their tasty looking wraps.

This week the children in Reception followed a dairy free recipe to make dough. They listened carefully to instructions, used their maths skills to add ingredients and worked their finger muscles while kneading their dough. Their dough looked amazing and we can’t wait to find out how it turned out after they baked it at home.

On Monday, Reception children had their first cooking club. They learned about the importance of washing their hands before handling food. We discussed how to use a knife safely and they learned the bridge cut and claw cut; everyone was able to chop their own fruit to make fruit kebabs. Well done!