Vibrant Seasonal Ingredients – Year 10 GCSE Food & Nutrition

This week, students in one of our Year 10 GCSE Food & Nutrition classes cooked a variety of mouth-watering dishes for their food provenance topic looking at seasonal ingredients from January to March.  The diverse range of dishes included: vegetable focaccia, risotto, lasagna, fruit flans, stir-fry noodles,  apple pie, crumble, quiche, cakes and many more.

Well done Year 10 for a fantastic job and demonstrating excellent cooking and presentational skills!