Year 4 & 5 used a range of Food Technology skills as a cross-curricular element of their topic work on Scotland. They worked together to create a 3-course lunch for St. Andrews Day on November 30th. This involved peeling, grating, chopping, slicing and dicing different vegetables in order to make a thick vegetable soup. The children worked sensibly with the utensils and had great fun carrying out these tasks. They also added seasoning to enhance the taste of the mash potatoes and turnip/carrot mix and Miss Carrie cooked haggis. Finally, the lunch was complete with some shortbread which was washed down with some Irn Bru. Yum Yum!
Haggis, Neeps and Tatties
Posted in Year 4 & 5