SAKG

12J, 12C and 12N have been preparing and cooking delicious dishes in the kitchen.  

We have made Vietnamese rice paper rolls, hand-cut pasta with seasonal greens and herbs tossed with olive oil, flatbread, quinoa/mint tabbouleh, seeded flatbread, hummus, parsley pesto and savoury muffins. Using kitchen equipment such as a garlic crusher or salad spinner is our weekly focus.