Session 6 Plan – Lentil and sweet potato curry
Preparation
Session time
10:00-11:30am
Members of staff delivering
- Staff 1
- Staff 2
- Staff 3
Recipes
- Main – Lentil and sweet potato curry with flatbreads
- Pudding/activity – Papaya
Pre session prep
Order ingredients (for in session and take home bags):
- Large onion (7 x 3 pack)
- Ground cumin (15x jars)
- Mild curry powder (15x jars)
- Red lentils (17 400g packs)
- Sweet potatoes (x9 1kg bags)
- Chopped tomatoes (5x 4packs)
- Green beans (17x 240g packs)
- Fat free greek yoghurt (15x 500g pots)
- Self raising flour (15x 1.5kg bags)
- Baking powder (15x pots)
- Far free natural yoghurt (17 x 500g pots)
- Pudding/activity - Papaya (x20)
Ensure you have all equipment:
- Portable hob
- Large frying pan/wok for curry
- Frying pan to cook breads in
- Chopping boards
- Adult and child knives
- Large mixing bowls to make bread dough in
- Rolling pin
- 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
- Pre-weighing some of the ingredients for the bread in advance to save the children having to work with large quantities
- 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 – Curry prep
Aim: To show the children how the ingredients come together to make the curry, how the vegetables soften in the sauce etc. Skills around chopping vegetables safely and learning to make a bread dough from scratch including weighing and measuring. Do demonstration of bringing all ingredients together in the pan.
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.
