Following our bumper harvest, the year 5s scrubbed and peeled the artichokes ready for the soup pot.
With the expertise of Chef Amber, our year 5 cooks prepared and pickled their turnip harvest. They used the 3-2-1 recipe formula plus interesting flavour enhancers to develop their own pickling liqueur. Thanks again, Chef Amber and all the year 5 gardeners and cooks.
What a busy morning. Thanks again to Chef Amber who helped us prepare our wild leeks, make a roux ready for the cheesey bechamel sauce and add our crunchy topping to the cheesey leek gratin.
We all agreed that it was “delicious,” “beautiful” and “100%.” We are keeping our ‘secret’ ingredient a mystery…