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Thursday 22nd October

Good afternoon everyone,

Today we break up for half-term (the staff have a training day on safeguarding tomorrow). What an exciting half term we have all had. We welcomed and settled over a hundred new children, managed a mini COVID outbreak and still found time to learn all about ourselves, our senses, autumn and celebrate black history month.

I would like to thank all of you for the wonderful support this term, without the help of parents we couldn’t have settled children so smoothly or managed the new start and end of the day so well.

Today children made Jollof rice, or jollof. This is a one-pot rice dish popular in many West African countries such as The Gambia, Senegal, Ghana, Nigeria, Cameroon, Sierra Leone, Côte d'Ivoire, Liberia, Togo and Mali. It is also called 'reddish one-pot dish' and varies in these countries.

You would have been amazed how the children ate up all the vegetables when they tasted their cooking. Everyone said it was delicious.

Here is a simple vegan recipe


  • 2 tablespoons olive oil
  • 1/2 large onion, diced (about 1 1/3 cups diced onions)
  • 3 large garlic cloves, minced
  • 1 inch piece of ginger, minced (about 1 1/2 teaspoons)
  • 3 to 4 peppers, sliced (you can add a chilli pepper if you like spicy)
  • 1 teaspoon salt
  • 1 cup uncooked basmati rice
  • 1/2 teaspoon paprika
  • 1 teaspoon dried thyme
  • 14-ounce (400g) can of crushed tomatoes
  • 1 cup (250ml) vegetable stock or water
  • chopped parsley to serve


  • In a large pan, heat the olive oil over medium-high heat. Add the onions and cook them for 4 to 5 minutes, until they start to turn translucent, stirring frequently. Mix in the garlic, ginger and peppers and cook for 30 seconds, until the spices turn fragrant. Add the salt and basmati rice and stir. Continue toasting the rice for 2 minutes.
  • Add the paprika, thyme, crushed tomatoes and stock and stir until well combined. Cover the pan with a lid and reduce the heat to low. Let the rice simmer for 15 to 18 minutes, until all the liquids are absorbed.
  • Remove the pan from heat and let the rice sit for 8 to 10 minutes. The rice will finish cooking as it rests. Fluff up the rice with a fork and sprinkle with chopped parsley to serve.


As well as cooking, children enjoyed jewellery making and over in red class hand printing. We also said goodbye to a first floor friend who is leaving to start primary school. We wish her every success.

Have a good half-term break and we look forward to seeing you all again on Monday 2nd November.

Hand Printing

Making Necklaces (threading)

Making Jollof Rice ...... delicious