Chef Peter from Vaughan’s Cookery School in Devizes was at St Margaret’s Preparatory School, Calne, to teach them the science of cooking. He said: ‘The children learnt how yeast grows and experimented with stretching gluten and making a sour dough. Both Year 5 classes also baked breads such as traditional Irish soda and wholesome pizza bases. They then learnt how to adapt their recipes to be dairy and vegan friendly by not using honey or cows’ milk in the Irish soda bread and replacing these with seed based alternatives.
‘Additionally, for their wholesome pizzas they learnt that they don’t always need to include handfuls of cheese, as home-made pizzas are just as delicious with good dough, tomato passata and fresh seasonal herbs with a little olive oil. These ingredients are suitable for everyone, including vegans.’
Chef Peter is a member of The Royal Academy of Culinary Arts and visits schools as part of the academy’s ‘adopt a school’ project.