Kitchen News

From Erin Reynolds, SAKG teacher

Seed to Flower - Nasturtium many ways

The Year 3’s are continuing to learn about some plants from our garden and how they can be used in the kitchen. Over the last two weeks we have been looking at nasturtium and the many ways it can be included in recipes. 

Our first recipe was an Oat, Mixed Seed and Coconut Granola where we used nasturtium petals and other edible flowers from the garden to garnish our dishes. Next up we used nasturtium leaves to make crispy chips. Each leaf was carefully washed, dried and brushed with olive oil. Then a sprinkle of salt and into the oven to crisp up. We also made kale chips and rosemary chips to and served them with a NMPS made tomato sauce. Even the nasturtium seeds were put to use, we served them pickled alongside our chips for a peppery burst of flavour for any brave tasters.