Year 6 Explore Seasonality, Sustainability, and Global Flavours

This week, pupils in Years 4 and 6 have been getting hands-on in the kitchen as part of their learning about seasonality and sustainability.

Year 6 created delicious pumpkin soup, making the most of this wonderful autumn vegetable by using every part of it! They roasted the seeds to sprinkle on top and even baked pumpkin-shaped bread rolls to enjoy alongside their soup.

Meanwhile, Year 4 prepared a fragrant pumpkin dhal served with freshly made chapatti, developing their knife skills and learning about cultural recipes from around the world.

Both classes had a fantastic time discovering new flavours, learning practical cooking skills, and seeing how seasonal ingredients can be used in creative, sustainable ways.