Session 4 Plan – Bean Chilli
Preparation
Session time
10:00-11:30am
Members of staff delivering
- Staff 1
- Staff 2
- Staff 3
Recipes
- Main – Bean chilli
- Pudding/activity – Kiwi
Pre session prep
Order ingredients (for in session and take home bags):
- Carrots (3x 500g bags)
- Celery (15 bunches)
- Large onion (7 x 3 pack)
- Garlic bulbs (15 bulbs, 3x 5 pack)
- Tomato puree (x1 tube - they will already have a tube at home from the lentil bolognese week)
- Chopped tomatoes (9x 4 packs)
- Smoked paprika (x1 jar - they will already have a jar at home from the fajitas)
- Chilli powder (15 jars)
- Kidney beans in water (17x 400g cans)
- Black beans in water (17x 400g cans)
- Sweetcorn in water (17x 198g tins)
- White basmati rice (15x 500g bags)
- Pudding/activity - kiwi (20x 6pck)
Ensure you have all equipment:
- Portable hob
- Large frying pan/wok
- Saucepan
- Chopping boards
- Adult and child knives
- Peeler
- Mixing spoons
- Bowls to serve and cutlery
On the day prep
On the day you will need to allocate time for:
- Printing recipes to go in take home bags
- Separating and preparing the take home bags for parents and filling bags
- Pre chopping some of the veg in advance so there is less for the children to do
- Set up of station – cooking area, activity area, chopping area with relevant equipment
Session plan
10:00-10:10am
Session introduction, explain to the children what they will be doing, hand washing aprons etc. Split group into two groups of 7 children and assign table.
10:10-10:40am
Conduct first stage sessions simultaneously.
Table 1 – Bean chilli prep
Aim: To show the children how the ingredients come together to make a chilli and the use of beans instead of meat. Use of spices to give flavour. Do demonstration of bringing all ingredients together in the pan, including showing how sauce is made from chopped tomatoes and spices.
Table 2 – Fruit activity
Aim: Prepare exotic fruits, focusing on texture of whole fruit, texture of cut fruit, practice with cutting and tasting/smelling. Do similar exercise with some of the vegetables used in the main recipe. Use fruit activity guidance provided for ideas on how to get healthy messaging across in activity.
10:40-11:10am
Children swap tables. Repeat activity with new group of children.
11:10-11:30am
Clean up and prep for eating.
Staff member 1 to ensure all cooking is continued/completed and ready to serve.
Staff member 2 to ensure stations are tidied and tables are arranged ready for eating.
Staff member 3 to ensure children have washed hands and are ready to eat.
11:30am onwards
Eating. Focus on eating all together, including staff members. Encouraging trying and talking about how the children helped to encourage involvement. Reinforce messaging from activities around healthy eating and trying new vegetables/ingredients.
After eating is finished, ensure take home bags are filled with all ingredients and recipe cards required for the children that are picked up straight after lunch. These will need to be completed at the end of the day for children being picked up later.
