Firstly, can I say how sorry I am not to be welcoming back Year 4 next week. However I believe I will be seeing more of Jackdaws in the KS2 bubble from Monday which will be great.
Literacy and maths are now loaded onto the home learning page. There are no alternative plans for Year 3. I believe this is because the duplication of the Spring term lessons has ended. If this isn’t correct please let me know and I’ll investigate.
The Spelling Hut has been a little more complex to set up than was supposed, however I am hoping to have it up and running on Friday.
A big well done to two members of the class who earned their gold certificates with Accelerated Reader last week. It’s great to see so many of you racking up the points. Those who are perhaps not reading as much as you would normally, keep pushing. This is a perfect time to get lost in a great book and many of you are so close to your next target.
As ever, anything I can help with, just get in touch with Reception.
(A childhood favourite of mine).
Hello everyone, Mr Johnston here!
Over the catch up calls I’ve had with Jackdaw parents, many mentioned how they’ve been enjoying baking with their children during the lockdown and some have kindly sent photos of their amazing work. Not only is this helping to develop an essential life skill, it is also a great way to make maths real.
This got me thinking that it might be fun to share our recipes and images of success. Initially I let Jackdaw parents know this, but I thought hey, why not the whole school? So here it is, an invitation to show off your cooking (providing you can actually find any flour in the shops: what’s with that by the way?) by providing recipes and photos for the rest of Bawburgh school to try out. Oh, and don’t let the kids know this but if you actually get them to do the write up for the recipes, they’ll accidentally be developing their literacy skills too!!!!!!
So I’ll start with my simple discovery of how easy flatbreads are to make and how much nicer they are then shop bought ones.
350g self-raising flour
350g Natural Yoghurt
1 Teaspoon baking powder
- Bring all ingredients together in a bowl
- Knead briefly on a floured surface
- Divide into 8 balls
- Roll each ball out to about 2mm thickness in a circular shape
- Heat a frying pan on a medium heat
- Dry fry each flat bread for about 3 minutes on each side. Watch as they puff up. They seem to taste best when a little charred
- Keep breads warm whilst you cook off remaining batch
P.S. They can also be cooked on a BBQ but you have to watch them like a hawk to make sure they don’t burn.
Serve with whatever pleases, though Chicken Souvlaki is a personal favourite. I guess I’m just trying to replicate meals eaten by the shores of the Mediterranean.
I look forward to seeing what budding Paul Holywoods we have out there.
All the best,
Some of you may have noticed that White Rose Maths are altering their home learning
packs. As we don’t have an account with them, the only way to access is to subscribe at a
As a result, from next week, we will instead link our maths teaching with BBC Bitesize which
provides daily maths lessons along with much more besides.
The daily activities have video guidance and worksheets which are excellent. The link is a s