BE XXXXXXXXX
Taste the Globe There has been a focus on sustainability in Cooking and Nutrition throughout the Spring Term. Our boys have been exploring plant-based ingredients and discovering recipes that reduce meat consumption. The topic of the term was International Food and Culture, with a focus on sustainability. Our Year 4 boys have been learning how to use ‘bridge and claw’ plus other methods for the first time. They started exploring different flavour combinations, understanding how we can enjoy different flavour profiles. A particular favourite was making Basil Pesto Pasta where our boys used a pestle and mortar for the first time, crushing ingredients including fresh basil picked from our Kitchen Garden at the school. In Year 5, our boys got to grips with transferring knife skills learnt with cutlery knives in Year 4, to perform
20
THE BEACON BULLETIN
