Year 1 tackled making crudités with peppers, cucumber and carrots. They developed their knife skills by learning how to use the claw and bridge technique to keep fingers safe. To compliment the crudités, they made a simple tzatziki dip by using Greek yoghurt, mint and cucumber. Year 1 recapped how eating raw vegetables in a variety of colours is very healthy. Everyone enjoyed dipping their crudités in the yummy tzatziki.
Crudités Chefs
