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As part of #PlantAndShare month we have been experimenting with regrowing from food waste or low cost resources. We have used the stalk from a pak choi which has shown new growth! 🥬 We are trying out carrot tops and growing pea shoots from dried peas🫛 Food for Life Food for Life Leicestershire

It’s National Gardening week! Our Eco club having been growing and planting this week. We have been sowing sunflower seeds, herbs and vegetables too as well as replanting some pepper plants that we have grown from seed 🌱 🪴 🫑 Food for Life Food for Life Leicestershire #NationalGardeningWeek

How rewarding to have grown something that can be used within our food lessons?! Pea shoots used as a garnish to enhance the presentation of our pasta primavera dishes 🫛 🌱🥦🍝 Food for Life Food for Life Leicestershire

We put the free fish from #FishHeroes to good use to create these delicious and nutritious fishcakes linking the lesson to sustainability and food provenance, discussing alternative cooking methods and developing presentation skills 👨‍🍳🐟 fish.heroes FoodTeachersCentre The Fishmongers' Company

An added benefit of being provided with a donation of free fish for student use, is the exposure it creates to a range of ingredients such as herbs, spices and types of seasoning. Students were given a pick and mix of lemongrass, lime and chili 🌱🪴🧂🌶️FoodTeachersCentre #FishHeroes

The first day of The British Nutrition Foundation’s Healthy Eating week saw us discussing and demonstrating how we could ‘give it a go’ by adding additional vegetables into traditional dishes such as mac and cheese to increase our intake of nutrients 🧀🥦🫛 British Nutrition Foundation #HEW

As part of BNF’s Healthy Eating week Year 10 students reduced saturated fat by modifying a recipe to make it leaner, increasing the fibre content or using lower fat alternatives. Some great modifications were made and some great dishes too! 👏🫑🍅🌽🍠 British Nutrition Foundation #HEW24

Day 2 of the BNF’s Healthy Eating week and the daily focus is on staying hydrated. At Ivanhoe this has been discussed during our morning form session. There was also access to hydration stations at breaktime, during lessons and throughout the day 💦 🍋🥒🍊British Nutrition Foundation #HEW24

Day 4 of Healthy Eating week- a focus on increasing fibre intake. Students discussed this within form time today setting targets for how this could be achieved, whilst Year 8 students boosted their spaghetti bolognese dishes with the addition of vegetables British Nutrition Foundation #HEW24

With the theme of this year’s BNF’s Healthy Eating week being ‘Give it a go!’ this is exactly what students did within lessons this week. Students were encouraged to identify items of fruit and vegetables that they were less familiar with and then try them British Nutrition Foundation #HEW24

Fantastic to welcome Year 6 students to Ivanhoe yesterday as part of their transition before joining us next term. Some students visited Food and were taught about using the bridge cut method to safely prepare ingredients for a vegetable pizza. Great work- they look delicious! 😋

We are taking inspiration from the Euro football tournament to develop our students cultural awareness and understanding through looking at the traditional cuisine of participating countries. This week with have used sautéing to create the French dish of Tartiflette 🇫🇷🧄🥔🥓🧀⚽️

Inspired by those countries participating in the Euros football tournament Year 9 students made Turkish Pide- applying their prior knowledge of bread making and combining it with sautéing and frying to create a filling packed with vegetables too! 🇹🇷⚽️🫑🌽🌶️

At Ivanhoe we have been fortunate to receive a donation of fresh, rope grown mussels which have been put to good use to create some excellent dishes by our Food and Nutrition students. We’ve had moules mariniere and moules frites! With grateful thanks to fish.heroes FoodTeachersCentre

We have enjoyed using the mussels in school this week, which has provided valuable learning opportunities for students to learn about food sustainability and food safety when handling sea food. Presentation skills have also been developed. fish.heroes The Fishmongers' Company FoodTeachersCentre

Developing students cultural awareness through the creation of Eastern inspired dishes to mark Chinese New Year 🫚🍚🥬🥠🍜🧧

Exploring International cuisine and cultural traditions through food. Students experimented with sweet and sour chicken, vegetable spring rolls, egg fried rice, fu yung, yuk sung and chicken chow mein 🧧 🇨🇳🍜🥠🍚🥬🫚

Some fantastic examples of the ‘fibre challenge’ homework from our students- lots of students choosing to make a fibre rich meal after a discussion about fibre swaps 🥦🍠🫑🥑🌮🍚 British Nutrition Foundation #FibreFebruary

This week there has been a focus on fibre- understanding why we need it, where it is found and how much is recommended for a healthy diet. We have adapted dishes made in school to be more fibre rich as part of #FibreFebruary British Nutrition Foundation

Celebrating cultural festivals and traditions today with Shrove Tuesday pancake making! Skills were developed in making a batter, controlling heat on the hob, whisking, weighing and measuring as well as presentation and garnishing 🥞🍋🫐🍒🍓🍌