Taste! Food Festival Bake-Off Initiative in Schools

Last Tuesday, we had a fabulous morning baking scrummy pizzas with the Year 1 children of West Wittering Primary School.

Our Chef, from Ham Lane Kitchen, gave the children a talk about all the ingredients used and where they had come from. The flour for the bases was kindly donated by The Weald and Downland Open Air Museum in Singleton, the children were very excited about this as most of them had been there and seen it being milled! Also in the base was rape seed oil so we spoke about the yellow fields around and how it made the oil we had used. We had fresh and dry herbs for them to smell and all sorts of fruit and vegetables for them to identify and later put on top of their pizzas.

Then came the messy bit!

Following Chef’s instructions, the children had great fun sprinkling flour and rolling out their dough for the base, then smothering it in freshly cooked sauce and whatever toppings they chose to use.

Whilst the pizzas were cooking the children asked Chef lots of questions about cooking and they took part in a giant food word search.

The pizzas came out of the oven and were all different shapes and sizes! Some were very minimalist whilst some had every single ingredient on top of them.

Here are some of the comments we had from the children:

“It was awesome”

“Absolutely amazing and fun”

“I wish we could eat them now!”

Here’s the pizza sauce recipe and instructions that we used… why not try it at home!

At Ham Lane Kitchen, we use this sauce for pizza and pasta dishes where kids say they don’t like vegetables, and guess what? They love it!

Ingredients

• 2 tbsp Olive oil
• 3 Red onions – peeled and sliced
• 2 Carrots – peeled and sliced
• 2 Celery sticks – washed and thinly sliced
• 2 Cloves garlic – pureed
• ½ tsp Salt
• 800g Chopped tomatoes
• 200g Tomato puree
• 400ml Water
• Freshly ground black pepper
• 2 tbsp Balsamic vinegar
• 20g Fresh basil

Method

Heat the oil in a large thick based saucepan (I use a five litre stock pot) and add the sliced onion. Sweat on a medium heat and after two to three minutes before adding the carrots and celery. Cook for 5 to 10 minutes then add the garlic puree and salt. The salt will draw out the moisture from the vegetables. When the vegetables are cooked add the chopped tomatoes, tomato puree and water, bring to the boil and simmer for 20 to 30 minutes. Turn off the heat, season with lots of freshly ground black pepper and add the balsamic vinegar and basil. To finish the sauce use a stick blender and whizz to a smooth puree. Use immediately or divide into portions and freeze for up to three months.

If your school would like us to come and spend a morning cooking with a class whilst learning about the importance of the food we eat and where it comes from then please contact amanda@tasteandsavour.net to arrange a date.

More information to follow on the BIG BITE BAKE OFF 2014…