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Last week, Year 6 came up to Bushey Meads to learn about WW2 and rationing. Students who hadn’t been on the school residential trip had been in school completing a range of...
In year 7 we have been learning about the Eatwell guide and how to incorporate this into our diet. The Eatwell Guide shows the proportions of the main food groups that form a...
Year 10 have been working on their practice NEAs which have been based on Multifunctional living. They have been asked to design and create products that are multifunctional in a...
Year 8 are working on their sensory activity mat project. Students have chosen a target market that their activity mat will be aimed at and are now beginning to design their mats...
This term, at Hartsbourne, we have continued to develop the design and technology curriculum in key stage 2. In Year 6, they have been designing recipes and making bread. The...
In Autumn term Year 9 had completed their cooking and nutrition topic and learnt to make a range of sweet and savoury dishes. At the end of the topic they wanted to share their...
Last week, Year 6 came up to Bushey Meads to learn about WW2 and rationing. Students who hadn’t been on the school residential trip had been in school completing a range of activities around the theme of WW2. They were very knowledgeable about rationing and the reasons behind it.
They had chosen to create cheese and potato dumplings from a wartime recipe book. As a challenge, to bring the recipe up to date, students were asked to adapt the recipe to have different flavourings and melting centres.
Year 6 were very impressive with their cooking abilities and worked independently to mash the potatoes and combine the egg and cheese mixture before rolling them into even sized dumplings ready to bake in the oven. Some students stuffed their dumplings with cheese whilst others chose to add herbs and tomato puree.
