1. Mr. And Mrs. Oakes also keep bees. The honey is collected by a local bee keeper, he also collects honey from Kenilworth, where the honey is made. It is sold at the egg farm.

2. The father of one of our teachers has a farm and farm shop in the neighbouring villge of Meriden. Miss Tuckey took photo’s and made a power point for us to see. Here is Mr. Tuckey with one of his lambs. At the shop they sell meat,eggs, Berkswell cheese and local fruits and vegetables. When these ducklings have grown their eggs will be sold in the shop. Saddleback pigs. Tamworth pigs.

3. These herbs are growing in one of the teachers gardens in Bentley Heath. Chives Lemon balm

4. We are growing mustard seeds in the classroom. We have also planted potatoes and tomatoes but they will not be ready for us to use just yet.

5. We plotted where the food came from on a map of the local area.

6. For our focused practical task we learnt how to chop using the bridge method, to grate, squeeze and to peel safely. We discussed the importance of hygiene, tied hair back, washed our hands and put on aprons.

7. Recipes We looked for recipes on the internet and found this recipe for Frittata on the Potato Council site. This recipe uses eggs and potatoes and we decided to use this as our basic recipe and add ingredients to it.

8. Our recipe for Fritatta. Ingredients 350gm locally grown potatoes, peeled, sliced and cooked. 6 fresh farm eggs. 70g Berkswell cheese, grated. Fresh chopped herbs selected according to choice, e.g. Marjoram, thyme, chives, sage, rosemary, parsley, mustard and cress. For decoration- Choose from a range – boiled egg, cucumber, chives, tomatoes, parsley, chives, grated carrot. Method 1.Preheat oven to 180°C 350°F Gas mark 4 2.Lightly oil a shallow oven proof dish. 3.Arrange the cooked slices of potato in the dish. 4.Beat the eggs together with seasoning. 5.Add herbs or chives according to design/taste. 6.Add grated cheese, keeping some back to sprinkle on top. 7.Pour the mixture over the potato. 8.Cook in the oven for 10 minutes. 9.Add the rest of the grated cheese, increase temperature to 200°C, 400°F, Gas mark 6 and cook for another 10 minutes. 10.Decorate to make a jolly face. 11.Serve immediately with salad.

9. Second Course We asked at home for recipes we could try that used honey. Victoria brought in the following recipe for honey scones. For our main course we had selected ingredients from most or the food groups but so far we hadn’t included any fruit. We had to think about fruits that were in season and grown locally. Mrs. Holmes had rhubarb in her garden but not enough for everyone, luckily we were able to get some from Mr. Tuckey’s farm shop.

10. Recipe for Honey Scones and Rhubarb Ingredients 225g self raising flour 2.5ml salt 50g butter 105 ml fresh milk Extra milk for brushing 15 ml local honey Butter (optional) and stewed rhubarb to serve. Method 1.Sift flour and saly into a bowl. 2.Rub butter into flour until mixture resembles fine breadcrumbs. 3.Add milk all at once. Add slightly warmed honey and mix to a soft, but not sticky dough with a knife. 4.Turn onto a lightly floured surface. Knead quickly until smooth. 5.Roll to about 1cm thick. 6.Cut into 7 or 8 rounds with a 6.5 cm biscuit cutter. 7.Transfer to a greased baking sheet. Brush top with milk. 8.Bake at 230°C for 7 to 10 minutes. 9.stew the chopped rhubarb in a pan with a little water and sweeten with honey. 10.To serve arrange scones on the top of a dish of the rhubarb.