“Ready, Steady, Cook” has become a much-anticipated annual activity for boarding pupils, bringing plenty of teamwork, creativity and friendly competition to the kitchen.

In the week leading up to the event, pupils organised themselves into teams of three or four and were given a set list of ingredients to include in their dishes: onion, apple, tinned tomatoes, black beans, rice and sausages. They also had access to a range of optional, additional foods and planned a two-course meal. This year, for the first time, they were allowed to bring a special ingredient of their own choice, adding an extra element of excitement to the challenge.

On the day, eight teams arrived well prepared with their recipes and ideas, ready to cook. Over the course of two hours, the school’s Food and Nutrition rooms were a hive of activity as dishes took shape and final touches were added before judging.

Headmaster, Mr Chuter and Food and Nutrition Teacher, Mrs Batchelor were impressed by the range of dishes, the skills on display and the imaginative ways the ingredients were used. Each dish was tasted and prizes were awarded.

The overall winning team created sausage rolls using their additional ingredient, puff pastry and served them with a salsa and a savoury black bean dip. For dessert, they made a German style rice pudding with a berry compote.

The evening was a fantastic celebration of boarding life and culinary creativity and it was clear that a great deal of thought and effort had gone into each team’s menu.