Today the weather was so confusing! We didn’t know if we were hot or cold, wet or dry, whether it was sunny or raining…

We started off our session today by looking in the garden at all the plants we’ve been growing. We couldn’t believe how much some of the plants had grown! We remembered planting the sweetcorn plants when they were tiny just a month ago, and now they are taller than some of our volunteers!

Some of our vegetables were ready to harvest, so we picked some. We picked peas, kale and chard from our vegetable garden, all grown from seed by our family volunteers.

We took our peas, kale and chard to the sink to wash them, and our hands, before we started cooking. We then chopped the vegetables, as well as an onion and some garlic. We made sure to look at what we were doing while we were chopping, and not get distracted, so we used the knives safely.

Once everything was chopped, we started frying the onions in a little oil. We gradually added the chopped peas, kale and chard, making sure we didn’t burn ourselves on the pan. We cooked the vegetables until everything had softened and sweetened.

While we waited for the vegetables to cool down, we started to make a batter. We measured out 2 cups of self-raising flour in a large bowl. Then to a smaller mixing bowl, we added half a cup of milk, 2 tablespoons of oil, and 2 farm eggs. Once the wet ingredients were mixed, we added them to the flour to make a batter.

Once the cooked vegetables had cooled down, we added them to the batter. Then we were ready to make fritters! We heated oil in the frying pan, and once it was hot, we added spoonfuls of the mixture to the pan. We cooked the fritters for a few minutes on each side, until they were brown. While they were cooking, some of us went to harvest some mint from the mint patch, to make a mint yoghurt dip.

Then, all the food was ready and we were ready to eat!