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SAKG

Year 3/4's

34N and 34J are improving their kitchen skills and safety while cooking some delicious meals including potato torte, savoury muffins, green salad, gnocchi with sage butter sauce, pumpkin salad, potato/leek/chive soup, pumpkin biscuits, roti, potato tortilla, and beetroot/herb risotto. In the garden, they have raked autumn leaves for mulch and compost, planted seedlings and bulbs, watered plants, weeded garden beds, and focused on tool safety.

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