NEWS AROUND THE SCHOOL

Concert recording sales 

Digital copies of the recent school concerts are now available for purchase. Please click the link below to complete your order. Kindly ensure that you select the correct concert:

• Concert 1 – held on Wednesday, 17th September

• Concert 2 – held on Thursday, 18th September

   

We hope you enjoy revisiting this memorable occasion. Please make sure you select the correct concert when placing your order:

https://compasstix.com/e/h378oht6xs

Orders will close next Friday 31st October at 2.00pm.

PLEASE SUPPORT OUR GRADE 6 GRADUATION FUNDRAISERS

Click on the link below to order:

https://compasstix.com/e/oejb6ucn0n

MANGO CHUTNEY RECIPE

Ingredients

6 firm but ripe mangoes

500ml white wine vinegar

450g granulated sugar

1 tbsp cumin seeds

2 tsp coriander seeds

10 cardamom pods

2 tsp nigella seeds

½ tsp cayenne pepper

½ tsp turmeric

3 garlic clovescrushed

8 whole cloves

thumb-sized piece of ginger grated

1 red chilli

Instructions

step 1

Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.

step 2

Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins – 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.

step 3

Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years – the chutney will be best eaten after a few months, when the flavours have melded and mellowed.

ZOOPER DOOPERS and SNOWBALLS will be sold Friday 31st October at lunchtime.