We start our cookery classes in 2018 back at Q3 Langley where this term we are teaching the Year 8's. Both myself and Laura have been looking forward to this Spring Term to see how the children have got on since Summer 2017, the last time we taught this group of pupils. Will they have remembered any of the techniques and skills we covered, will they still be keen to get involved with our classes?
Back to school yesterday and we weren't disappointed in the slightest!
The students at Q3 are always a delight to teach, but it was wonderful to see just how many remembered those recipes from last year and the knife skills that we covered and how to still put these into practise.
What continues to amaze and delight us is the children's keenness to try their food and adjust/adapt the seasoning to suit their palates. Asking for the salt and pepper again, tasting how lemon juice brings out the different flavours in the dish or even adding a few more chilli flakes to alter the heat of the dish to their liking.
You can't always choose a recipe that everyone is going to be wowed by and want to cook, lentils just aren't for everyone, but even those that are unsure still try their cooking and I like to think it gets taken home for someone else in the family to have a try.
Coconut and Spinach Dhal, a very healthy 4 servings
200 g red lentils rinsed and drained
1 tsp olive oil or coconut oil
2 onions finely sliced
3 garlic cloves finely chopped
1 tbsp fresh ginger peeled and finely chopped
small pinch of chilli flakes (more if you like the heat, but add at the end after tasting)