Meldreth Primary and Preschool

www.meldreth.cambs.sch.uk

With the sun finally starting to poke its head out, spring at Meldreth Primary meant more time outdoors and an amazing trip to Grafham Water for our Year 4 students.

Arriving early on Monday morning, their first task was to make their beds and unpack their suitcases – quite the endeavour for those sleeping on the top bunks! The next few days continued in this vein with a programme of activities designed to promote maximum independence and problem-solving skills. Our students had to figure out how to build dens that would withstand heavy rainfall, construct rafts that would comfortably seat twelve and work together to get to the top of the infamous 40foot high ‘Jacob’s Ladder!’

Our school value of ‘courage’ was a perfect fit for this residential trip as all of our Year 4s conquered their fears in one form or another, whether it was heights, bikes or being away from home for the first time. I was very impressed with the way they looked out for each other and gave one another encouragement and support when necessary. Indeed, their positive attitude and excellent teamwork was commented on by multiple instructors from Grafham who noticed their patience and resilience.

Mr Chapman Assistant Headteacher

Attention All Young Footballers!

Are you looking for a team to showcase your skills and passion for the world’s greatest game? Melbourn Dynamos under 13s (starting Year 8 at school in September 2023) Football Team is recruiting new players to join our squad!

As the players are moving up to eleven-a-side games in the new season, we are looking for some extra players to complete our squad. As a member of our team, you'll have the opportunity to train every week as well as play competitive games against other local teams.

At our club, we strive to create a fun and supportive environment for our players to learn and grow their skills. Our experienced coaches are dedicated to helping each player reach their full potential on and off the field. We also benefit from excellent training facilities throughout the year on the AstroTurf at Melbourn Village College. As a member of a team, players develop important values such as teamwork, discipline and sportsmanship that will serve them well both on and off the field. Our focus is on helping each player develop their skills while having fun and building lasting friendships with their teammates. We have spaces in all positions across the squad, for everyone whether you have played in a team before or not. Why not come along to a taster session to see what it’s all about? For further information, contact me on 07866 348578 or email me at benyelton@yahoo.co.uk.

Ben Yelton

In Praise Of … Gooseberries

This month we showcase Gooseberries which are native to the UK. Varieties vary when ripe from green through to white and red. They are eaten in a range of desserts, but also can be served with mackerel. They can be made into fools, jam, jelly, wine or even vinegar. The best things in life are free and elderflower is no exception, not just for the quintessential summer cordial, but for pickles and ices too and goes beautifully with gooseberries.

Here are two recipes to celebrate gooseberries and elderflowers in all their glory. Enjoy.

Gooseberry and Orange Drizzle Cake

Prep:10 mins, Cook:35 mins

Ingredients

225g softened butter, plus extra for the tin

225g caster sugar

225g self-raising flour

4 large eggs

Grated zest and juice 1 orange

225g gooseberry, topped and tailed

140g granulated sugar

Method

Heat oven to 180°C/160°C fan/gas 4. Butter and line a 20 x 30cm traybake tin with baking parchment.

Put the butter, caster sugar, flour, eggs and orange zest in a bowl. Beat thoroughly with an electric whisk until creamy and smooth. Stir in the gooseberries, then spoon into the tin and level the surface. Bake for 35 mins until a skewer inserted into the cake comes out clean.

Stir the orange juice and granulated sugar together, spoon over the surface of the warm cake and leave to cool and set. Cut into squares.

Gooseberry Gems

Prep:10 mins, Cook:20 mins, Ready in 30 mins plus cooling

Ingredients

225g self-raising flour

1 tsp baking powder

200g golden caster sugar

3 eggs

150g pot natural yogurt

4 tbsp elderflower cordial

175g butter, melted and cooled

For the fool:

330g gooseberry, topped and tailed, or use frozen

50g golden caster sugar

1 tbsp elderflower cordial

200g crème fraîche

Icing sugar, for dusting

Method

Heat oven to 200°C/fan 180°C/gas 6. Put 12 muffin cases into a muffin tray. Mix the dry ingredients together in a large bowl. Beat the eggs, yogurt, elderflower cordial and melted butter together with a pinch of salt, then stir into the dry ingredients. Spoon into the cases (they will be quite full), bake for 18-20 mins until risen and golden, then cool on a wire rack.

Meanwhile, put the gooseberries and the sugar into a frying pan, then gently cook for 10 minutes until most of the berries have collapsed, but there’s still some texture. Taste for sweetness (add more sugar if you like, but remember that the cakes are sweet), then stir in the elderflower cordial and allow to cool. Once cool, fold into the crème fraîche.

To serve, cut a section out of the top of each cake using a small, serrated knifeheart shapes look sweet, but if that’s too fiddly simply cut off the top and cut in half, like a butterfly cake. Spoon a dessertspoonful or so of the fool into each cake, top with the piece that you cut away, then dust with a little icing sugar.

Jane O’Hagan