We had a fantastic time at the farm over half term with two Halloween themed Farm Forest School days. Alongside making some gruesome Halloween faces to take home and all sorts of other autumnal fun, children baked sweet cinnamon apples over a fire...yum! Look out for our next Farm Forest School days in February half-term.
Our next activities for children are coming up on Sat 7th December where children will be getting their creative heads on and making festive decorations from natural materials to take home with them. This activity day is open to children from 2-12 years old (we recommend children under 7 years old come with an adult).
Claire Rosling, Community Learning Officer
Recipes this week
The weather has turned distinctly wintery this week, so now is the perfect time to conjure up some really warming comforting meals. Here are a couple of recipes that use autumnal ingredients in a delightful way.
Thai Pumpkin Soup
Spicy and warming, serve with some good bread
Heat oven to 200C/180C fan/gas 6. Toss 1.5kg of peeled and roughly chopped squash in a roasting tin with 2tbsp of oil and seasoning, and then roast for 30 mins until golden and tender. Meanwhile, put 2tbsp oil in a pan with 1 sliced onion, 1 tbsp grated ginger and 1 stick lightly bashed lemongrass. Gently cook for 8-10 mins until softened. Stir in 3-4 tbsp of red curry paste, cook for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the 400ml can of coconut milk and 850ml of stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.Vegetarian Lancashire Hotpot
Packed with goodness, tasty vegetables and layered slices of potato, this hotpot is easy on the wallet too.
Preheat the oven to 200C/400F/Gas 6.
Heat a large saucepan over a medium heat. Add 1tbsp olive oil and, once hot, add 2 finely chopped onions and a pinch of salt. Cook the onions for 4-5 minutes, or until softened. Add 4 chopped carrots, half a swede (chopped) and 200g chopped parsnip, plus another pinch of salt. Place a lid on and gently fry for 10 minutes, or until softened a little.Remove the lid, sprinkle in 50g of plain flour and stir around to coat the vegetables and soak up any cooking juices. Add 750ml veg stock, 4 tbsp pearl barley and leaves from 3 sprigs thyme and stir to mix well. Simmer for 15-20 minutes to thicken. Add salt and pepper to taste. Meanwhile, heat a large pan of water and cook 900g of sliced potato (about 2mm thick) in boiling water for 1-2 minutes to soften slightly. Drain and then put them into cold water to cool them and make them easier to handle. Pour the vegetable mix into a large ovenproof dish about 21x29cm/8x12in. Arrange the potato slices over the top of the vegetables, seasoning between layers with salt and pepper to taste and finishing with a neat layer of slices. Dot over 1oz butter and finish with a pinch of salt and pepper. Place into the preheated oven and cook for 45-50 minutes, or until the filling is bubbling and the potatoes are golden-brown on top. You can also add a good layer of grated tasty cheese on top before cooking to enhance the enjoyment even further.
