We were delighted to find out that it was Victorian Week in the Great British Bake Off, so while half the class was busy reaching the finals of the Children's World Cup tag rugby tournament, the rest of us decided to have a try at some Victorian baking.
In the morning we started to prepare the filling for our game pie. We used turkey, duck, partridge, venison and bacon. Lots of the children had never cut meat before so they were surprised to find the texture of raw meat was very different to cooked meat.
At lunchtime Poppy, Gabriel, Oliver, Grace and Evie-Mae helped to grate the zest of an orange, squeeze the orange, chop two red onions and a punnet of chestnut mushrooms. We added these to the cooked meat and waited for the onion to soften.
Molly cut some nice pastry shapes from our (shop bought!) puff pastry and Maya egg washed it so that it would be shiny and golden when cooked.
It was finished by mid afternoon and apart from a tiny soggy bit of pastry was perfect - we were very proud of ourselves.
We also made some lemon buns - flour, milk, egg, sugar, lemon zest, lemon juice and caraway seeds went into the mixture. They were served with sprinkle of sugar on top.