Arts Week Clay Sculptures

Room 1 had a creative day making clay sculptures.
We prepared by designing and drawing our sculpture and made a plan how to make it.




After finishing our sculpture a photo was taken. We then took a photo of an area of the school where we would like our sculpture to be displayed.
We used the Google app Pixlr Editor to create an image to show our sculpture in the area of the school we chose.

Food Revolution Day

On Friday the Senior Syndicate took part in Food Revolution Day, a global campaign by Jamie Oliver. The idea of the campaign is to educate students about healthy food in a fun and engaging way and to give students skills so they can lead healthier, happier lives for themselves and their future families. 
We all made the Squash It Sandwich, here is the recipe:-

Makes 4

4 seeded wholegrain rolls

4 radishes

5 cm piece of cucumber

1⁄2 a small carrot

2 cauliflower florets

½ a small red pepper

1⁄2 a small apple (core removed)

1 tablespoon balsamic vinegar

1 tablespoon extra virgin olive oil

4 sprigs of fresh soft herbs, such as dill, flat-leaf parsley or basil or 2 sprigs of fresh mint

1⁄2 a punnet or 1 handful of salad cress or sprouting herbs

1 handful of fresh podded peas

1 tablespoon sunflower seeds

2 tablespoons quality cottage cheese or cream cheese

2 tablespoons quality houmous

1. On a chopping board, carefully halve the rolls across the middle using a bread knife, to give you a top and a base for each sandwich. Put to one side.
2. Using an eating knife, cut each radish in half length ways, then slice each radish half into 3 pieces and place into a large bowl.
3. Cut the cucumber in half length ways, scoop out the watery seeds with a teaspoon and discard.
4. Slice each cucumber half into 4 pieces, then add to the bowl.
5. Trim the carrot, then cut into 8 even-sized pieces and add to the bowl.
6. Click apart the cauliflower florets and place into the bowl with the stalks.
7. Pull out the pepper’s stalk, tearing out the core, then discard.
8. Scoop out the seeds and white pith with a teaspoon, then discard.
9. Cut the pepper into 4 slices, then cut each slice into 4 pieces. Add the pieces to the bowl.
10. Place the apple half, flat-side down, on the board.
11. Cut the apple into 6 even-sized pieces, then add to the bowl.
12. Place a clean tea towel onto the chopping board and place the vegetables and chopped apple in a pile in the middle.
13. Fold over each corner of the tea towel so your ingredients are wrapped up like a parcel – make sure there are no gaps to stop the vegetables from escaping.
14. Carefully crush and squash the vegetables with a rolling pin until broken down into little pieces.
15. Open up the parcel – if your pieces are still too big, wrap it back up and crush and squash again.
16. Measure the balsamic vinegar and extra virgin olive oil into the empty bowl to make your dressing.
17. Pick the herb leaves, discarding the stalks.
18. Tear the leaves into small pieces, adding them to the bowl as you go.
19. Using scissors, snip the cress or sprouting herbs into the bowl.
20. Add the peas and sunflower seeds to the bowl.
21. Add the squashed vegetables to the bowl, then using the tips of your fingers, carefully toss them in the dressing so they’re nicely coated.
22. Spread the base of each roll with the cottage or cream cheese.
23. Spread the soft side of each top with the houmous.
24. Equally divide the vegetable mixture between the base of each roll.
25. Place the lids on top, houmous-side down, press lightly, then tuck in!