Headteacher Message

Hello all,

I am getting excited about next week.  It is lovely when you have an idea and it begins to become reality.  I take no credit for the idea.  It was initially a conversation between Joss Francis and Laura Gavin.  They passed it by me and then Mrs Claridge became involved.  Here we are.  In my initial excitement I unfortunately got some of the details incorrect. So here is a quick Q&A to rectify my mistakes.  

Why?  To celebrate the Queen’s Platinum Jubilee. Also, to allow us to come together and celebrate ourselves and each other.    

Who is invited?  Everybody from our fantastic school community.

Where?  Pay attention, Mr Porter.  It is taking place in the Key Stage 2 playground.

What do we have to do?  Please attend in your finest clothes.  No.  Casual wear is expected. If you have any traditional dress please feel free to wear.  It will be a non uniform day and your children are invited to come in red,white and blue clothes or any clothes that reflect their families heritage. 

And?  This is important.  Please can you bring some food. It’s going to be like a bake sale on a monumental level. Donate what you can, homemade or shop bought, we would love to share a variety of foods from around the world. There is going to be a list on your google classroom to add to much like a class party list but the more varied the better!        

I did a whole school assembly on Wednesday to introduce this event to your children. They are also very excited. I have to say I am really looking forward to chatting with you all.  I have always found people so interesting and this is an opportunity for myself and all the staff to get to know you a bit better. I better stop now as I may be scaring a few of you off!

Be safe and happy and have a lovely weekend.      

Cooking Corner

Tear and share flower bread

Get the kids trying their hand in the kitchen with this classic tear and share flower bread. Using a combination of wholemeal and white flour, and sprinkled with poppy seeds, the whole family will happily tuck into this bread recipe.

Ingredients

• 250g strong white flour, plus extra to dust
• 250g strong stoneground wholemeal flour
• 7g sachet dried yeast
• 1½ tbsp olive oil, plus extra for greasing
• 325ml warm water
• 1 egg, beaten
• ½ tsp poppy seeds
• Butter, to serve (optional)

1. In a large bowl combine the flours, yeast and ½ tsp salt. Make a well in the centre and add the oil. Stir in the warm water to form a dough.
2. Turn out onto a surface dusted with flour and knead (see tip, below) for 5-10 mins until smooth and elastic, sprinkling with extra flour if necessary. Return the dough to the bowl, cover with oiled cling film and leave to rise in a warm place for around 45 mins, until it has doubled in size.
3. Knock back the dough by punching down into the middle. Remove from the bowl and knead on a floured surface for 2-4 mins, until smooth and elastic. Roll into a long sausage shape. Cut 1 large piece for the centre of the flower and 11 smaller, equal-sized petals.
4. Shape the large piece into a circle and flatten slightly. Pinch the top a few times to create texture. Put in the middle of a large greased baking sheet. Shape the small pieces into petal shapes and arrange, so they are just touching each other in a flower shape around the central piece.
5. Pull out the tips of the petals a little and use a knife to lightly mark a few lines along the length of each one. Cover with oiled cling film and leave in a warm place for 30 mins, or until risen.
6. Preheat the oven to gas 8, 230 °C, fan 210 °C. Brush the bread with the beaten egg, then scatter the poppy seeds over the centre of the flower. Bake for 20 mins or until golden brown. If the bread starts to brown too much, cover with foil for the last 5 mins of baking. Serve warm or at room temperature, with butter on the side.