When I met Martha Collison on a recent Guild of Food Writers trip to Devon, I was surprised by two things – 1) that someone so young had achieved so much in the food writing world and 2) that she knew about The Nutrition Program by using it in her school. There were many questions that I wanted to ask her, especially about her passion for food and if her school food lessons had anything to do with it. So here we go – in my text book writing style.
1. Tell us what you learnt about food in your school lessons.
2. You used the Nutrition Program – how was it useful in your recipe work?
3. We talked about how you wrote about Food science in your first recipe book, Twist. Can you explain why food science matters?
4. Now tell us what you are doing next in the food world – new projects, travel, research.
5. What advice do you have for food students who want to discover more about the work opportunities related to food?
6. Any finally – any tips and inspiration for all those amazing food teachers out there?
Many thanks Jenny Ridgwell
The Cultured Kitchen
Scobie symbiotice – bacteria and yeast fermenting and working together to create mafgic!
Lactobacillus – same smell as rotting process. ‘Fermenting’ means to boil. Pickling kills bacteria.
fermentation increases the enzymes and vitamins B. Michael Pollen – fermenting on Nexflix.
The sour bit of the palette is not used much.
Kimchi – Chinese leaf, carrot, turnip, spring onion, garlic, chilli and ginger.
Fermentation softens the plant tissue.
You can use red beetroot and cabbage – it burps a lot.
Takes 10 days – 3 weeks to go soft and the longer the softer and more tasty.
Celery, grated carrot and salt.
Method – finely chop the vegetables so they are ‘eat size’.
Squeeze, then pulp with 1-2 teaspoons salt then pack into glass jar. Push down so the brine rises 1cm above the top.
Weight down with a large stone wrapped in cling film. The veg are submerged in the water and brine.
Teaching and learning activity
Comparison and nutritional analysis of buying a ready-made spaghetti bolognaise/ chilli. Using information on the packaging, carry out a nutritional analysis and evaluate the nutritional value of spaghetti bolognaise. Discussion of what makes a good spaghetti bolognaise/ chilli and the main advantages of preparing and cooking your own spaghetti bolognaise. Identify possible adaptations of recipe for vegetarians and special dietary needs.
Demonstration of spaghetti bolognaise or chilli.
Questioning for learning topics: ingredients, their functions, uses and nutritional value. Preparation of bolognaise or chilli ingredients, knife skills to prepare vegetables and meat safely and hygienically. Temperature control on the hob, safe cooking times and temperatures. How to prepare, cook and serve up pasta or rice as a carbohydrate accompaniment to dish. Effective techniques to present the dish with a high level of finish and decoration.
Plenary: recipe adaptation to meet current recommendations for a healthy diet. Identify ways to reduce the saturated fat, kcal and salt, but increase fibre content of the dish.
Differentiation and extension
Nutritional profile of ready-made spaghetti bolognaise.
Differentiation of skills, quality of outcomes, hygiene and safety workshop routine.
BNF online resources on food hygiene and safety.
Differentiation through effective questioning techniques through use of Bloom’s taxonomy.
Differentiated worksheets and home learning resources to calculate costs of spaghetti bolognaise or chilli.
To use nutrition information and allergy advice panels on food labels to help make informed food choices.
To explain the importance of selecting dishes to cook, which provide the necessary energy and nutrients to meet teenager’s reference nutrient intakes (RNI).
To explain the importance of good food safety practices when getting ready to store, prepare and cook food.
To modify recipes and cook dishes that promote current healthy eating messages.
To calculate the cost of the dish and compare with a commercial
Fats in pastry 1
Fats in pastry 2
Fats in pastry 3
Lard – short, crisp, tasteless, v crumbly
Butter – good flavour, quite short
Trex – light, crumbly, short, delicious
Cooking fat – block stuff – tough, dry, a little crumbly and hard.
We are encouraged to eat a rainbow of coloured fruits and vegetables. This way you eat a range of vitamins and minerals.
Great website for information.
Micronutrients found in fruits and vegetables
Vitamin A is found in orange coloured fruits