Clare Thomas

[Clare Thomas @IvanhoeFood]

Celebrating cultural festivals and traditions today with Shrove Tuesday pancake making! Skills were developed in making a batter, controlling heat on the hob, whisking, weighing and measuring as well as presentation and garnishing 🥞🍋🫐🍒🍓🍌

[Clare Thomas @IvanhoeFood]

This week there has been a focus on fibre- understanding why we need it, where it is found and how much is recommended for a healthy diet. We have adapted dishes made in school to be more fibre rich as part of #FibreFebruary @NutritionOrgUK

[Clare Thomas @IvanhoeFood]

Some fantastic examples of the ‘fibre challenge’ homework from our students- lots of students choosing to make a fibre rich meal after a discussion about fibre swaps 🥦🍠🫑🥑🌮🍚 @NutritionOrgUK #FibreFebruary

[Clare Thomas @IvanhoeFood]

Exploring International cuisine and cultural traditions through food. Students experimented with sweet and sour chicken, vegetable spring rolls, egg fried rice, fu yung, yuk sung and chicken chow mein 🧧 🇨🇳🍜🥠🍚🥬🫚

[Clare Thomas @IvanhoeFood]

Developing students cultural awareness through the creation of Eastern inspired dishes to mark Chinese New Year 🫚🍚🥬🥠🍜🧧

[Clare Thomas @IvanhoeFood]

We have enjoyed using the mussels in school this week, which has provided valuable learning opportunities for students to learn about food sustainability and food safety when handling sea food. Presentation skills have also been developed. @HeroesFish @FishmongersCo @FoodTCentre

[Clare Thomas @IvanhoeFood]

At Ivanhoe we have been fortunate to receive a donation of fresh, rope grown mussels which have been put to good use to create some excellent dishes by our Food and Nutrition students. We’ve had moules mariniere and moules frites! With grateful thanks to @HeroesFish @FoodTCentre

[Clare Thomas @IvanhoeFood]

Inspired by those countries participating in the Euros football tournament Year 9 students made Turkish Pide- applying their prior knowledge of bread making and combining it with sautéing and frying to create a filling packed with vegetables too! 🇹🇷⚽️🫑🌽🌶️

[Clare Thomas @IvanhoeFood]

We are taking inspiration from the Euro football tournament to develop our students cultural awareness and understanding through looking at the traditional cuisine of participating countries. This week with have used sautéing to create the French dish of Tartiflette 🇫🇷🧄🥔🥓🧀⚽️

[Clare Thomas @IvanhoeFood]

Fantastic to welcome Year 6 students to Ivanhoe yesterday as part of their transition before joining us next term. Some students visited Food and were taught about using the bridge cut method to safely prepare ingredients for a vegetable pizza. Great work- they look delicious! 😋

[Clare Thomas @IvanhoeFood]

With the theme of this year’s BNF’s Healthy Eating week being ‘Give it a go!’ this is exactly what students did within lessons this week. Students were encouraged to identify items of fruit and vegetables that they were less familiar with and then try them @NutritionOrgUK #HEW24

[Clare Thomas @IvanhoeFood]

Day 4 of Healthy Eating week- a focus on increasing fibre intake. Students discussed this within form time today setting targets for how this could be achieved, whilst Year 8 students boosted their spaghetti bolognese dishes with the addition of vegetables @NutritionOrgUK #HEW24

[Clare Thomas @IvanhoeFood]

Day 2 of the BNF’s Healthy Eating week and the daily focus is on staying hydrated. At Ivanhoe this has been discussed during our morning form session. There was also access to hydration stations at breaktime, during lessons and throughout the day 💦 🍋🥒🍊@NutritionOrgUK #HEW24

[Clare Thomas @IvanhoeFood]

As part of BNF’s Healthy Eating week Year 10 students reduced saturated fat by modifying a recipe to make it leaner, increasing the fibre content or using lower fat alternatives. Some great modifications were made and some great dishes too! 👏🫑🍅🌽🍠 @NutritionOrgUK #HEW24

[Clare Thomas @IvanhoeFood]

The first day of The British Nutrition Foundation’s Healthy Eating week saw us discussing and demonstrating how we could ‘give it a go��� by adding additional vegetables into traditional dishes such as mac and cheese to increase our intake of nutrients 🧀🥦🫛 @NutritionOrgUK #HEW

[Clare Thomas @IvanhoeFood]

An added benefit of being provided with a donation of free fish for student use, is the exposure it creates to a range of ingredients such as herbs, spices and types of seasoning. Students were given a pick and mix of lemongrass, lime and chili 🌱🪴🧂🌶️@FoodTCentre #FishHeroes

[Clare Thomas @IvanhoeFood]

@MissMooreArt @IbstockCollege What a great community project! It looks fabulous so far! 🎨😊

[Clare Thomas @IvanhoeFood]

We put the free fish from #FishHeroes to good use to create these delicious and nutritious fishcakes linking the lesson to sustainability and food provenance, discussing alternative cooking methods and developing presentation skills 👨‍🍳🐟 @HeroesFish @FoodTCentre @FishmongersCo

[Clare Thomas @IvanhoeFood]

How rewarding to have grown something that can be used within our food lessons?! Pea shoots used as a garnish to enhance the presentation of our pasta primavera dishes 🫛 🌱🥦🍝 @SAfoodforlife @FFLLeics

[Clare Thomas @IvanhoeFood]

It’s National Gardening week! Our Eco club having been growing and planting this week. We have been sowing sunflower seeds, herbs and vegetables too as well as replanting some pepper plants that we have grown from seed 🌱 🪴 🫑 @SAfoodforlife @FFLLeics #NationalGardeningWeek