HB14 & HB16 started off the day in the hall, cutting up vegetables to prepare two delicious veggie chilli dishes. They practised their knife skills, fryed and prepped all the ingredients and then the food was kept in our slow cookers ready for the afternoon. 

HB15 weighed and mixed their ingredients to make cheesy cornbread which was then baked in the oven and cut into pieces for everyone to devour.

HB13 worked hard in small groups to prepare a range of dips: guacamole, soured cream and chive and a tomato and spring onion salsa. 

This afternoon, all the children congregated in the hall to have a run-through of the production ready for next week and then enjoyed the food, served with taco shells, whilst sitting out on the grass with their friends. 

A very successful day.