Young Chef
Captain Satsuma is delighted to endorse and support the Younger Chef of the Year category award.
Younger Chef of the Year Award.
Captain Satsuma is delighted to endorse and support the Younger Chef of the Year award. This is a fantastic opportunity to promote positive nutrition with children and their families within a practical, purposeful and engaging context. Learning basic life skills around food and cooking support their long-term health and wellbeing. My book ‘Captain Satsuma has Landed’ compliments and enhances the award, supporting a literacy focus and reinforcing the link between what we eat and our health. ‘Captain Satsuma has Landed’ is available as an additional purchase in the award for schools at £6.99 including P&P for an individual classroom copy or as a guided reading set bundle (7 books) £44.00 including P&P. (please go to costs sectio].
About the Award
This award is for Year 2 pupils (ages 6-7) and is written by teachers for teachers. It is mapped to the Key Stage 1 National Curriculum for ‘Cooking and Nutrition.’ The award also incorporates other curriculum areas such as English, Science, Maths and Geography. The award is a ‘Family/Friend Challenge’, which can be delivered across 6 weeks, during an enrichment week or across a school year. 2 hours of teaching time is planned for each lesson.
Children learn basic chef skills, food hygiene and safety, nutrition, the benefits of the Mediterranean diet, blood sugar balance, staying hydrated and how to set the table. Cook at home recipes are also included to engage parents/carers. Each week within the classroom, children create a different course e.g. a dip for the starter with crudités, a sandwich for the main course with a side salad, a dessert and a drink.
The award is also supported by the College of Medicine and Integrated Health and accredited by the Nutritional Therapy Education Commission. Find out more at
www.younger.youngchefoftheyear.com.
Recipes
Spiced Carrot and Pear Cake with Satsuma Frosting
A moist, spiced cake with creamy orange frosting. Good for using any hard, unripe pears in the fruit bowl, as they grate really well. If the pears are soft, just use half the quantity – if they’re too wet they can make the cake heavy.
- Trained Home Economist
- Food and Recipe Writer for Magazines
- Contributor to BBC Masterchef Cookery Course
- Worked on Mary Berry's Cookbooks.
Potato, Carrot and Sweetcorn Fritters
These little crunchy fritters are perfect for nibbling. Add a little fresh red chilli if you like, and pop them in a lunchbox. Easy to mix and make, and cook in minutes, you can swap the veggies and make your own variations.
- Trained Home Economist
- Food and Recipe Writer for Magazines
- Contributor to BBC Masterchef Cookery Course
- Worked on Mary Berry's Cookbooks.
Homemade Fish Finger & Salad Wrap with Cucumber Riata
- Award Winning Nutritionist
- Corporate Wellness Expert
- Global Wellness Council Representative
- Author of Rainbow Recipes & Eat To Be Fit
Stir Fried Mushrooms and Bok Choy
This simple and healthy traditional Thai stir fry is a joy to cook with children and encourages themto widen their vegetable repertoire.
- Chef and Food Writer
- Author of Mae's Ancient Thai Food
