Allerton Grange
Year 2 will also be visiting Allerton Grange next Tuesday for a dance session so our PE days next week will be Monday and Tuesday instead of Tuesday and Thursday.
Harris, Year 1
“The topics can give you imagination. They can inspire you.”
Harris, Year 1
Megan, Year 4
“The adults are really kind and can help you with your learning a lot.”
Megan, Year 4
Kieron, Year 5
“I think that playtimes are really good because you can play loads of games and there’s a lot of equipment.”
Kieron, Year 5
Jawaad, Year 6
“When we go into the classrooms, we’re always welcomed by the friendly atmosphere.”
Jawaad, Year 6
Zack, Year 6
“Mr Owen organises great, fun lessons – he always wants to get on with teaching and learning quickly and efficiently.”
Zack, Year 6
Grace, Year 3
“All the classrooms are a nice place to learn.”
Grace, Year 3
Maggie, Year 2
“Mr Wilks is always happy and always helpful.”
Maggie, Year 2
Alex, Year 3
“People are very friendly. If you’re left out, they will help you.”
Alex, Year 3
A winter warmer…
…made by Year 6.
The class worked safely to prepare the ingredients for our soup, using some new chopping techniques – claw grip and bridge hold. Mrs Sherriff and I were very impressed to see how quickly the children picked up these new skills. Wonder if they might start using them at home?
Using the Eat Well Plate and other resources, we analysed the recipe to work out:
- cost per portion
- nutrient content
- what to have alongside the soup to create a healthy packed lunch
Here is the recipe if you’d like to try it at home:
Lentil and Tomato Soup
These are the ingredients:
- 1 onion
- 1 carrot
- 1 medium potato
- 1 clove garlic
- 1 x 15 ml spoon oil
- 1 x 5 ml spoon ground cumin
- 1 can tomatoes (400g)
- 100g red or brown lentils (or a tin of lentils to speed up the cooking)
- 500ml water
- 1 x vegetable stock cube or 1x 5ml spoon bouillon powder
- 1 lemon
- Ground black pepper to season
Method:
Peel and dice the onion.
Top, tail and peel the carrots.
Dice the carrot.
Peel and dice the potato.
Peel and crush the garlic.
Fry the onion and garlic in the oil, gently, for 5 minutes.
Add the carrot, potato and the cumin.
Add the lentils and canned tomatoes.
Dissolve the stock cube in the boiling water to make the stock.
Add the stock to the sauce pan, stir and bring to the boil.
Reduce the heat, cover the sauce pan with a lid and a simmer for 40min.
Squeeze the juice from one lemon.
Just before serving, add 1 x 15 ml spoons lemon juice and some freshly ground black pepper.
Top Tips:
- Try using different vegetables, such as courgettes and peppers.
- Make some toasted croutons to decorate on top.
- Change the potato for pasta as an alternative carbohydrate.
- Add a swirl of yogurt to the soup when served.