Over the course of the week, each class has had the opportunity to spend a whole day working in teams: planning their ingredients; learning about hygiene and safety when cooking; preparing their ingredients by learning or perfecting their knife skills; learning to make pasta, including understanding the science of elasticity in food. They also cooked their sauces and pasta; prepared their salad and made flat garlic breads from scratch.

Mr Whyman took the lead and the children listened well and worked hard. They performed well in their teams, with each child having a role to play, ensuring that everyone had the chance to chop, stir, mix, toast and eat. They then evaluated their creation, thinking about what they might change, which flavours they enjoyed and which skills they had improved. At the end of the afternoons, there was nothing but empty bowls, and we had almost finished the washing up!

They were very proud of their dishes and the garlic flat breads were a particular favourite, so I have included the recipe below as requested so that they can show off their skills at home!

300g plain flour

2 tsp baking powder

1 tsp salt (pepper to taste)

225g plain yoghurt

25g extra virgin olive oil

1. In a bowl, stir in the dry ingredients.
2. In a separate bowl, mix the yoghurt and oil.
3. Add this mixture to the dry ingredients and mix.
4. When the dough mixture has formed a non-sticky ball, remove from the bowl, and place on a clean work surface, and knead for about 2 mins.
5. Cut the dough ball into 6 equal pieces and flatten with the heel of your palm.
6. When the dough is as thick as a pound coin, toast it for 1–2 mins on each side in a dry frying pan on a low heat. The flat bread will be cooked when it is covered in light brown spots.