The children of Long Lawford Primary School’s FUN WITH FOOD CLUB say Hello

Before I started Fun Food Club, I didn’t have a clue how to cook. Now I have learnt lots of skills and recipes to try. I tested a recipe on my family and they were stunned! We cook lots of healthy meals to eat like these pizza pinwheel puffs with tomato pasta sauce, ham, cheese and herbs. I have learnt lots of new recipes and ideas with food. I am now more confident at cooking and using sharp knives.

I have learnt many tasty recipes at food club and I would love to do it again. Thank you Mrs. Burnell. Learning how to cook is great. I didn’t know you could make so many gorgeous recipes that are healthy. Thank you Mrs. Burnell.

Cooking Club is really good fun. Everybody should join. I have enjoyed every moment of Fun Food Club, so much that I’d do it again and again! Fun Food Club is an amazing experience for everyone aged !

I haI I have learnt a lot from going to Fun Food Club. It has been fun learning new recipes with food club. If I had to do it again I would defiantly say yes. Thanks Mrs. Bur n ell

Because of its sweet quality, the carrot became a natural sweetener that was used in preparing puddings, breads and cakes. Desserts sweetened with grated carrots enjoyed great popularity in medieval times long before Marco Polo brought sugar to Europe from the east, when sugar was scarce or not available at all. The sugar beet is the only vegetable that contains more sugar than carrots, but carrots were much easier to come by. When sugar became more easily accessible, making desserts with grated carrots became less fashionable. However, with the onset of World War II and the rationing of sugar and other commodities, the carrot cake’s popularity began to soar once again. Yummy, Scrummy Carrot Cake

Toad in the Hole was originally meant to be made with pieces of meat rather than the sausages that are used today. They could be made with fresh meat but were most often made with leftovers which gave the dish a bad rep as one of the poorest English dishes, right up there with shepherd's pie. It doesn't really say how they went from meat to sausage but I suspect it had something to do with the wealthier class wanting to enjoy the dish without the stigma attached to the leftover meat. I am not quite sure why it's called Toad in the Hole but it is believed it is because the sausages, the toad, lay at the bottom of the pan where the Yorkshire Pudding has risen forming a crater, the hole. Toad-in-the Hole

Marco Polo may have brought the root of rhubarb to Europe in the 13th century but little is known of it in Britain until the 14th where it is alleged it carried promises of purifying blood and making young wenches look fair captured the imagination. At this time, the price of rhubarb root commanded even more than opium, in France 10 times the price of cinnamon, and four of saffron, which at the time was the most expensive spice. It was a much prized drug for apothecaries and medics in their treatment of most ailments. In 1777, Hayward, an apothecary in Banbury, Oxfordshire raised rhubarb seed sent from Russia and produced roots of an outstanding quality. So successful was the cultivation it spread throughout neighbouring counties and into Yorkshire and still exists in Banbury today. It used to be known as ‘pieplant’ because of its popular use in pies. Rhubarb, Orange and Ginger Crumble