The Young Fordham Apprentice and a heap of webs !!

Dear All,

I am, once again, so proud of Class 3.  They have worked tirelessly this term on their Theme 'New Zealand'.  The quality of class work, together with that of homework, has truly created some wonderful learning - a snippet of which shall be shared at the Key Stage 2 assembly next week. In the meantime many, many congratulations to Jessica for leading her team to victory in the Young Fordham Apprentice competition.  A judging panel consisted of representatives of Fred Olsen (Colchester) and Mr Wainwright.  Samples of work including explanation texts written in class and pictures painted in the style of Diana Adams will be on display in the Fred Olseon window in Colchester soon.

Meanwhile, after all that excitement we have now written our 'warm' piece of journalistic writing (about the competition yesterday), and have tried hard to convert New Zealand dollars to Sterling.  In addition the children have all made progress in their half-termly math assessments.

I have seen some fab gymnastics this week - forward rolls, cartwheels and jumping over the vault. Next week Mrs Smith and I are taking the class after learning much from Jess, the Colchester coach.We are looking forward to it immensely, although not too sure of the young Mrs Smith's promise or threat do a handstand or two (pictures may follow!!).

In science Year 3s looked at Food Chains and Food Webs and made their own food webs.

To develop good evaluation skills, this week's homework is to complete an Evaluation Sheet on how the children believe they participated within a team.  As I have explained to the children an evaluation needs to be honest.  I have spent a long time talking to the children about reflection and self-evaluation so am hopeful they will all manage this task well.  Once again, active learn maths games have been allocated and just to let you know a new allocation of Bug Club books will be given after half term.

Next week as we come to the end of the Spring term, the children will be participating in an RE themed day on Wednesday, alongside multiplication/division in maths,and writing formal letters in English.

Mrs Smith

Our New Zealand link blog

We have now set up a separate blog that you can access through 'Our Classes' tab on the school website or by clicking on here:  http://fordhaminnewzealand.blogspot.co.uk/

We will be able to ask questions to the children and staff at Horotiu School in New Zealand through the comments to each post and you can see their school website on the new blog.

Have a look at what you can find out....
Ask the children there some questions in the comments...
Tell them about what you have already learnt about New Zealand......

Mr. Wainwright

More cooking !

The second Monday of cooking took place yesterday.  Again, many thanks to Mrs Toyne for another sterling job in the kitchen!!  This week the children learnt how to assemble ingredients to make a stunning fruit dessert - meringue filled with cream and fresh fruit!  

This week the children are busy learning subtraction through either counting up or using written methods (as per the school calculation policy).  This will lead to the children learning how to subtract money and use decimals this week. In Literacy we have begun to learn how to write like a journalist and will culminate our learning by writing an article about water pollution next week. 

We carry on with our learning of water pollution and how this may affect Rotorua.  Last week the children also learnt about the water cycle.  

Can I just say that the homework produced by the children last week was exceptional - we were really impressed, well done everyone!!  I will be asking the children to complete questions on key facts about New Zealand - I know that they may have already covered this in previous homework but this is seen as consolidation of knowledge in preparation for their team presentations.  Subtraction games will be set via Active Learn.  Everyone is doing well on times tables and well done to Kirsty who achieved 100/100 in Mr Wainwright's Timestables Challenge, and also to those of my Year 3s who also had a good attempt this week - keep going! 

Oaks and Acorns meet with our Year 4s on Thursday and will be looking at food chains.  This will also be the science coverage for Year 3 this week.

I have been lucky to work with a coach from Colchester Gymnastics and have seen some wonderful progression in the skills of our Class 3.  From forward rolls to the first stages of jumping from a vault the children have all done wonderfully well and their faces have been a joy to watch.

As always I leave you with a selection of photos ...

Mrs Smith

Photos from today !

As promised here are the photos from our exciting learning today !

Mrs Smith

It's all cooking in Class 3... oh and a bit of Haka too!

What a wonderful start to the week, Class 3 spent a busy morning learning how to prepare and cook a New Zealand Lancashire Hotpot (yes, you read it right!).  I am enormously grateful to Saxen's mum, Mrs Toyne, who stepped up to the challenge and helped us so brilliantly - the outcome speaks for itself.  Some of the children are keen to try the recipe at home and I promised them that I would leave the recipe on the blog.  It has originated from New Zealand Radio. 

In the afternoon Key Stage 2 enjoyed a wonderful experience learning how to do the Haka. We are grateful to Britt, our New Zealand rugby player, for teaching the children  (see next blog for photos!!)

Mrs Smith 

Lancashire Hot Pot

This page is from our recipe collection.

Chef: Adam Newell (chef/owner of Wellington restaurant, Zibibbo) as heard on Afternoons Friday 10 April 2009

Tags: lamb, British Isles, hot pot

A 'one-pot wonder' that makes good use of a large cast iron-pan. Here, the potatoes trap all the flavour of the lamb. Agria potatoes are best as they hold together nicely, have a great texture and are good at crisping up.

(Serves 6)

INGREDIENTS

·         2 carrots, peeled and diced

·         3 sticks celery, diced

·         4 cloves garlic, chopped

·         1 white onion, diced

·         1 large turnip, diced

·         1 large swede, diced

·         100 ml olive oil

·         500 g lamb shoulder, cut into 12 pieces

·         1 litre beef stock

·         3 tomatoes (fresh or tinned plum variety), chopped

·         4 sprigs of fresh thyme

·         ½ cup chopped curly parsley

·         salt and pepper

·         4 large Agria potatoes (or any other floury variety), peeled

·         100 g butter

METHOD

Sauté the vegetables in the olive oil until soft. Remove from the pan and set aside.

Using the same pan, sear the lamb on all sides over a high heat until golden brown, about 2-3 minutes. Remove and set aside.

Deglaze the pan with the stock, tomatoes, thyme and parsley. Season with salt and pepper, then bring the mixture to the boil and leave to simmer.

Preheat the oven to 180ºC.

Thinly slice the potatoes and toss in a bowl with some salt and pepper.

Arrange the meat evenly in an ovenproof dish. Place the cooked vegetables on top, then make an overlapping layer of potatoes to cover. Pour in the stock mixture to just cover the potatoes.

Cut the butter into cubes or knobs and scatter over the potato layer. Bake for 1 hour, at which point the potatoes should be golden brown.