Miss Knight

Subject Leader for Food, NTU graduate. Stylist to the foods. Lover of travelling, themed afternoon teas and baking.

[Miss Knight @StephMKnight]

@langsnhs @wildlifebcn @WoodlandTrust @NorthamptonHigh @NHSJuniorSchool Excellent; well done! 🪴

[Miss Knight @StephMKnight]

On Tuesday we went on our annual GCSE trip to Borough Market. We had a wonderful day exploring the market and then taking part in a Scandinavian baking class with @BreadAhead. We made cinnamon buns and rye crispbread 😍

[Miss Knight @StephMKnight]

Cookie experimenting with Year 9- how does the type of sugar affect the outcome? 🍪🍪🍪

[Miss Knight @StephMKnight]

Just look at this fantastic panna cotta, shortbread, and coulis work from Year 11 😍🇮🇹👏🏼

[Miss Knight @StephMKnight]

Fantastic fish preparation by Year 10 this week 🐟 They filleted either a sea bream, rainbow trout or sea bass. Just look at the wonderful plates they served 👏🏼

[Miss Knight @StephMKnight]

@langsnhs @ArtsNHS @NHSJuniorSchool Love this! Looking forward to hosting a baking session with your school-grown ingredients 😁🌿

[Miss Knight @StephMKnight]

A new recipe for Year 10 and a treat after summer assessments just finishing; Mille feuille 👏🏼 They tried feathering for the first time, whipped and piped cream, and layered. Now the more difficult task of getting them home safely 😅

[Miss Knight @StephMKnight]

We have now started the Dairy topic in Year 10. The first practical is making homemade butter and using the butter and buttermilk to make cheese scones, alongside roasting garlic and making garlic butter to serve with them! A great job by Year 10 👏🏼 Delicious aromas 😍

[Miss Knight @StephMKnight]

If this experiment doesn’t (already) make you wash your hands before cooking 😳🦠

[Miss Knight @StephMKnight]

The long Year 9 Food rotation focuses on factors that affect food choice. This week we have looked into some of the forms of vegetarianism; lacto-ovo, lacto, ovo, and vegan. The students blind taste tested cows’ milk and vegan cheese (whilst also throwing in lactose-free) 🧀

[Miss Knight @StephMKnight]

Looking into non-enzymic browning with Year 10 this week; dextrinisation, caramelisation and Maillard reaction. We investigated how tin foil prevents browning during dextrinisation as it is a barrier for the dry heat.

[Miss Knight @StephMKnight]

Wonderful Kheer, an Indian rice pudding, with orange shortbread and mango purée from Year 10 this week 👏🏼🍊🥭🌾

[Miss Knight @StephMKnight]

Arancini heaven from Year 10 this week 🇮🇹

[Miss Knight @StephMKnight]

Some fantastic ravioli outcomes from Year 10 👏🏼🇮🇹

[Miss Knight @StephMKnight]

Year 10 ravioli demonstration for their spring assessment. Ricotta and thyme parcels with roasted shallots, pangrattato, and a Parmesan crisp 🇮🇹 The assessment will focus on shaping, presentation and portion sizing.

[Miss Knight @StephMKnight]

Mini Jewish honey cake making this afternoon for Holocaust awareness week, and day today 🍯 Some bakers insist on keeping the cake for days before eating as the spicing and texture improves, but that definitely didn’t happen!

[Miss Knight @StephMKnight]

Testing a new recipe for Year 7; mealie bread, a South African sweetcorn bread 🇿🇦 Delicious, particularly warm with butter.

[Miss Knight @StephMKnight]

Year 10 made focaccia this afternoon during their first practical lesson of our Carbohydrates topic. Excellent work, and they even went out in the ice cold weather to collect rosemary from the courtyard!

[Miss Knight @StephMKnight]

Beautiful outcomes from Year 10 this week, concluding our mini pastry topic 👏🏼🍓🫐 These are custard shortcrust pastry tarts, where they had to demonstrate the skill of blind baking and for Prep made crème patissiere (then into crème diplomat)- fantastic!

[Miss Knight @StephMKnight]

We then took part in a Japanese baking class with @BreadAhead. We had so much fun making a rice flour loaf, melon pan and cheese buns. Thank you for a wonderful afternoon 😊🇯🇵