During my time in Nyth Y Deryn, I have explored a variety of content within the kitchen space. I strongly believe that we should include our own resources that can be grown within the school, linking to my work in personal growth and our discussions to do with the impact of littering and overusing single waste plastic. By using home grown vegetables, it eliminates the impact of plastic being put into landfill as well as gaining responsibilities for caring for the produce we grow. 

The produce that I was given to work with was used to create a cheese and potato pie which was also served at lunch the next day. Although I was already relatively confident in the kitchen, my weekly cooking lessons have majorly boosted my independence and ability to use my culinary skills in a practical way.  

This particular dish was used with fresh potatoes and shallots which were earlier harvested in the school gardens, cared for by the learners in their personal growth sessions. My session began with the preparation of the ingredients, this consisted of peeling and dicing the potatoes and then left to boil. Meanwhile, it was time to then finely chop the shallots, along with measuring the necessary seasoning needed to intensify the flavor. After the potatoes had softened all the prepared components were combined to create my final dish which was then served at lunch the next day. 

To sumarise, the benefits of producing our own fruits and vegetables encourage learners to get involved in both gardening and cooking which they will carry through adulthood. As well as contributing to the environment as our school aims to reduce plastic waste as a whole. With my finished product I received glowing reviews both from the learners and staff who all were amazed that the dish was created by vegetables they helped grow, giving everyone a feeling of pride to be a part of a project come to life.