ideas for adapting club sessions and...

Ideas for adapting club sessions and recipes

Cooking’s for everyone

Most group activities involve people who have a range of abilities and needs. This pack shares practical examples to help you plan cooking sessions that everyone can enjoy. It will help any club confidently include more people in food-based activities – however diverse the group.

Some of the most remarkable Let’s Get Cooking stories come from clubs whose members face additional challenges. We’ve seen cooking enable people to enjoy, achieve and develop in surprising ways – including children with special educational needs, young people with challenging behaviour and young people and adults with mental health issues.

These clubs have devised ways to involve everyone in cooking – at their own level – and this special-edition activity pack shares their knowledge and ideas. After all, the chance to show, share and learn together is at the heart of Let’s Get Cooking.

This pack refers to existing Let’s Get Cooking resources and some online extras – you’ll find these, along with a downloadable version of this pack, in the Club Zone at www.letsgetcooking.org.uk/everyone-pack

How cooking helps with... 3

Planning for everyone is planning for success 4

Get everyone cooking 6

Rub-a-dub-scrub activity 8

You are what you eat – Nutrition and behaviour 11

Useful websites 12

As well as ideas for adapting sessions, activities and the way you present recipes to club members, we’ve also provided 12 picture recipes which can be photocopied, alongside this booklet1 .

Cucumber Raita | Leek and Potato Soup

Basic Mince | Tasty Tikka Turkey Balls

Speedy Chicken Biryani | Oaty Salmon Fishcakes

One-pan Spicy Traffic Light Rice | Blueberry Muffins

Banana and Raisin Flapjacks | Basic Scones

Fruity Yoghurt Cups | St Clements Drink

Contents Recipes

2 www.letsgetcooking.org.uk

This pack refers to existing Let’s Get Cooking resources and some online extras – you’ll find these, along with a downloadable version of this pack, in the Club Zone at www.letsgetcooking.org.uk/everyone-pack

How cooking helps with…Confidence – the “I made that!” feeling boosts self-esteem and gives a sense of achievement, especially for people who struggle to keep up with their peers in other areas of life.

Concentration – cooking is hands-on and there’s a visible change at every step, which can encourage concentration.

Curriculum subjects coming to life – cooking and nutrition activities are great for demonstrating essential maths, science and communication concepts in practice.

Building relationships – enjoying food together can start friendships within the group and beyond. Get ideas from our Street Parties and Celebrations activity pack.

Communication and teamwork – whether it’s sharing small cooking tasks or working together to host an event, cooks learn to express their ideas, listen to others and cooperate to achieve new goals.

Calming – step-by-step instructions, a place for everything and the ground rules of a safe kitchen can be very reassuring. Some people find cooking a peaceful oasis in a world that’s often overwhelming and hard to understand.

Independence – being able to choose and prepare nutritious food, and plan and budget for meals, are important for adult independence and well-being.

Food fears – knowing just what’s in dishes helps people overcome food fears and enjoy a wider variety of foods. Our discovery sessions can also help build food confidence – try the Pasta, Spice or Salad discovery sessions (in the Club Zone) for touching, tasting and comparing different ingredients.

Coordination and fine motor-skills – stirring, rubbing in, grating: cooking skills develop coordination and dexterity in a fun, creative way. Use our Cooking skills chart to help you develop these skills with your club members.

Help with allergies, intolerances and restricted diets – for anyone who needs to avoid certain ingredients, giving them and their family the knowledge and confidence to cook from scratch helps them take control and tailor dishes to suit their needs.

3www.letsgetcooking.org.uk

You can find the other Let’s Get Cooking resources mentioned here in the Club Zone at www.letsgetcooking.org.uk/everyone-pack

is planning for success

Planning for everyone

Every group has a mix of abilities, experience and personalities, but if you can keep every member engaged, sessions will be more enjoyable for everyone – including you!

Some members may get distracted or become disruptive in sessions, but an inclusive, learner-centred approach will allow for different attention spans and needs. Reflecting on how you manage your sessions, and trying some new ideas, can really pay off.

Know your audience First identify what hurdles each person might face. There are several key areas to consider.

Communication – specific learning difficulties (such as dyslexia or autism), a language barrier or difficulty reading can limit what people can understand or express.

Hearing and seeing – everything should be visible and audible to everyone.

Coordination and manual dexterity – particular movements, actions or positions may be difficult.

Concentration and attention – being bored or overwhelmed can make someone lose interest and possibly become disruptive.

Learning styles – everyone has a preference but using a mixture of methods will make sure no one misses out.

Ability and experience – different backgrounds can mean different comfort zones when it comes to cooking and food.

Your cooks’ stage, not age, is what matters: we all need to learn one step at a time. For example, working with others is an important skill, but if someone struggles with social interaction and noise, throwing them in at the deep end in a busy kitchen probably won’t help.

Be consistent Routines help cooks learn and set good habits for home cooking.

Use a similar session structure, whatever you cook – giving the big picture, before you go into the details, can be helpful. A recap at the end helps cooks appreciate what they’ve achieved.

Be clear – break down instructions into manageable chunks and give reminders – doing this consistently gives club members confidence. See the Recipes section on page 7 for ideas.

Get ready – focus members on cooking as they arrive for each session by asking them to tie back hair, put on aprons and wash hands. Our Before you start cooking poster is a good visual reminder.

Stick to the same set-up – keep the room layout and equipment the same each time.

Lay the ground rules – be clear about what is acceptable behaviour. Agreeing rules could be part of a wider talk about kitchen safety. Asking club members whether the agreement’s working or needs changing can help address unhelpful behaviour.


Show and tellDemonstrating recipes is central to sessions – there are two main approaches.

1. Staged demonstration: demonstrate stage one, cooks do it; then demonstrate stage two, followed by the cooks doing it, and so on until you have completed the recipe. You can see a video of a staged demo in the Club Zone. This works well for lots of groups because it:

• helps everyone in the group keep pace with each other

• breaks instructions into smaller chunks

• alternates watching and doing.

2. Key skill demonstration: select just specific parts of a recipe to demonstrate (such as measuring liquids) before the group starts cooking. If most of the group can work fairly independently this approach allows you to focus on those who need more attention. You can support this with on the spot demonstrations as the need arises, which could be done by club members.

Whichever approach you choose, try these tips and tricks to keep cooks focused and to help them understand what they need to do.

Mime-along – as you demonstrate a particular skill, get your cooks to mime it. This can be fun, add an extra level of kinaesthetic/tactile learning and help you identify anyone who’s struggling with an action.

Rhyme-along – chant rhymes and sayings together, such as ‘If it rocks it’s wrong!’ to encourage learners to place food on its flat side (or make a flat surface) to chop safely.

Large and loud – use a camera connected to a laptop (via the USB socket) to show your demonstration on a projector or whiteboard so everyone can see it clearly. Some cameras have a built-in microphone too.

Hold people’s attentionKeeping people actively involved helps hold their attention.

Avoid waiting – no one likes waiting, so:

• if someone finishes early, can they help someone who’s struggling?

• have extension activities ready for the quickest cooks – find examples in the Club Zone

• while food is cooking, do activities about nutrition, food tasting or meal planning – see our previous packs and discovery sessions.

Individual responsibilities – assign everyone a responsibility, such as giving out aprons or putting away equipment. Remember:

• you can match jobs to your cooks’ abilities

• assigning the same jobs each week gives consistency, but some jobs could be used as a privilege and reallocated at each session as a reward

• if responsibilities change, setting them all at the start of the session will make it easier when it comes to clearing up

• put the jobs rota up on the wall or board as a reminder.


When it comes to the actual cooking, there are ways you can adapt activities so that everyone can join in. Which you use should depend on your club members’ needs.

Room and spaceUse clear signs – with pictures as well as words, to show where equipment and ingredients are kept.

Divide the room into zones – either by task or by groups of cooks. Minimising movement around the kitchen keeps the atmosphere calm and allows more personal space.

Make sure cooks tidy up as they go – it’s safe and hygienic but also helps you see what’s happening and reduces confusion.

Tasks and skillsThink about how you allocate tasks to make them manageable for everyone.

Not every cook needs to do every part of the recipe. For example, to make a recipe with lots of peeling and chopping, work as a team: share out the ingredients between everyone – matching difficulty with ability.

Mixed-ability buddy pairs can work well for both partners, but make sure no one gets left out or bossed around.

Equipment Stop equipment moving with non-slip matting, a damp tea towel or Blu-Tack™.

Secure food with a fork when chopping to keep fingers away from the knife blade.

If gripping is a problem, try tying foam tightly around handles (being careful about proximity to heat or flames). Textured gardening gloves, or rubber gloves, can improve grip on utensils. Child-sized gloves are available online.

Palm-held peelers keep fingers safely out of the way.

Use coloured tape to pre-mark quantities on measuring jugs or make different-sized measuring spoons easy to find.

Digital scales with large displays are easier to read than a needle on a scale.

Use funnels, jugs or squeezy bottles to handle liquid ingredients and mixtures, such as putting muffin batter into cases.

Get everyone cooking


RecipesHowever you divide up the cooking, you’ll need to give your cooks recipe reminders.

Weights and measures• Ask cooks to measure and prepare ingredients before

they start cooking, to reduce the number of things they need to think about at once. This lets you check that everyone’s ingredients look correct too.

• You might want to pre-measure some ingredients for your group.

• Convert recipes into cup measures rather than weights or volumes to help cooks with lower levels of numeracy. Use colour coding to identify measures (see also the Equipment section).

Instructions and reminders• Put simple prompts for cooks on cards, for example

the quantity needed and a picture of the ingredient they should be weighing out.

• Show the essential instructions for each stage on the whiteboard/projector – check everyone is ready before moving on so everyone keeps up. The recipes with this pack are available as presentations in the Club Zone.

Easier to read recipes• Produce a simplified recipe sheet showing just the

key words and/or pictures. For example:

• put flour in bowl

• add butter to flour

• rub butter into flour

• add water.

• A simplified recipe could use photos, pictures or symbols as well as or instead of words. There are 12 simplified picture recipes with this pack to get you started.

• For specific learning difficulties coloured filters, reading strips or particular fonts (such as Comic Sans) can make reading easier. What’s helpful varies from person to person, so check with them or if appropriate their parent, teacher or the Special Educational Needs Coordinator.

FeedbackWe all need positive feedback – it helps us stay motivated. Make sure you have a variety of ways to give and receive feedback appropriately.

To cooks• Name someone ‘Cook of the week’ at each session.

Or use several smaller titles so you can reward more people or specific behaviour – for example, ‘Excellent progress’, ‘Keen helper’, or ‘Safe chopping’.

• Award badges or even labelled chefs’ hats.

• Subtle ways to give rewards to those who don’t like much attention might include stickers on aprons or star charts.

From cooks• Getting feedback from your cooks is also important.

Collect this at the end of the session, or check their understanding regularly throughout.

• Fun, visual ways to get feedback from cooks could include drawing faces with smiles/frowns on paper or on wooden spoons to hold up. (Decorating the spoons can be a handy filler activity.)

And beyond• Sharing successes with the rest of your

school/organisation is always nice, but if your cooks struggle in other areas of life, having their club achievements widely recognised is especially important. What opportunities are there? Could you present at an assembly/open day/meeting, use a display board or do a feature for the newsletter/website?

• Can rewards from club sessions be connected to a wider points or a privilege system within your school or organisation?

chefTOP

cookSAFE



Understanding how to clean kitchen equipment is necessary for food hygiene, and can be linked to the importance of personal hygiene as well. Try doing this activity while food is cooking.

You will needA minimum of three washing-up bowls, a washing-up brush, washing-up liquid and sponge, a tea towel, dirty dishes from the cooking session (something greasy or sticky is best, or make dishes dirty with ketchup).

What to do1. Set up three washing-up bowls:

• cold water only

• hand-hot water

• hand-hot water with washing-up liquid.

Demonstrate the need to put cold water in before hot (to avoid burns) and show how much washing-up liquid to use.

2. Invite someone to rinse a dirty dish in the cold water. Does it get it properly clean? How can they tell? Get them to scrub it with the sponge – any better?

3. Invite someone else to rinse another dish in the warm water without washing-up liquid. Again, discuss whether it’s properly clean. Does scrubbing help?

4. Ask a third person to try the same routine with the warm, soapy water. Is the dish clean? How and why?

5. Explain the correct way to wash up, including rinsing and drying dishes.

If you have the time and space, each club member could wash their own dishes.

Learning pointsDepending on your group’s level of understanding, you could explore a number of different points.

• Why is it important to wash dishes properly? (Germs/cross-contamination, smell, unpleasant.)

• Why and how should we wash our hands when we cook?

• What about the rest of our bodies, or our clothes?

• Why is warm water better than cold? Why does washing-up liquid help? (Depending on understanding, you could bring in concepts such as melting, dissolving and emulsifying.)

Rub-a-dub-scrub activity



Our specialised one-day training will help existing school-based Let’s Get Cooking clubs to better include children who have special educational needs or challenging behaviour.

Not yet part of the Let’s Get Cooking network?We also have a two-day course to help special educational needs schools set up and run a Let’s Get Cooking club and become part of our national network. For more information and dates visit www.letsgetcooking.org.uk/everyone

Return your form to: Let’s Get Cooking, Children’s Food Trust, 1 East Parade, Sheffield S1 2ET

Cooking’s for everyone!

£50 grant available to all schools attending

We’re here to help - sign up to our FREE new course.

You will learn:

• skills to run food-based activities that include everyone

• how to identify, fulfil and plan for your club members’ different needs

• how to help everyone enjoy nutritious, homemade food.

You will gain:

• access to Let’s Get Cooking’s website and range of specialist resources

• information about adapted kitchen equipment

• opportunities to network with other club coordinators and share best practice.

Places are limited so book today.

Your school

Name

Address and postcode

Phone number

Event details (See list overleaf)

Date

Location

Delegate one

Name

Email address

Phone number

Diet/access needs

Delegate two

Name

Email address

Phone number

Diet/access needs


All training events start between 9:00am and 9:30am and finish between 3:00pm and 3:30pm.

Local Authority Venue Date

Barnsley Birdwell Church Hall 20 Nov 2014

Bath & NE Somerset St Luke’s Village Hall, Bath 28 Jan 2015

Beds Alban Neve Centre, Luton 3 Feb 2015

Beds/Herts Y2K Hall, Markyate Parish Council 10 Oct 2014

Birmingham Langley School, Sutton Coldfield 3 Mar 2015

Bradford TBC 9 Mar 2015

Cambs Yelling Village Hall (TBC) 26 Nov 2014

Camden Dragon Hall, Stukeley Street 3 Feb 2015

Camden Dragon Hall, Stukeley Street 4 Feb 2015

Camden Camden Centre, Judd St 18 Mar 2015

Cheshire East Sandbach School, Sandbach 9 Oct 2014

Cheshire West & Chester

Upton-by-Chester High School, Chester 21 Jan 2015

Cornwall Chacewater Village Hall 17 Oct 2014

Coventry Sherbourne Fields School 13 Feb 2015

Cumbria James Rennie School, Carlisle 3 Mar 2015

Derby Spondon Cricket Club 7 Oct 2014

Derbyshire Hope Valley College, Hope 23 Sept 2014

Devon Filleigh Village Hall, Barnstable 22 Oct 2014

Devon Kenn Centre, Exeter 19 Nov 2014

Durham Glendene Arts Academy, Peterlee 4 Nov 2014

Durham Ferryhill Business and Enterprise College 18 Nov 2014

East Riding/ N.Lincs The Courtyard, Goole 23 Oct 2014

East Sussex Langney Village Hall, Eastbourne 6 Nov 2014

Essex Earls Colne Village Hall, Colchester 23 Oct 2014

Essex Culver Centre, South Ockendon (TBC) 3 Dec 2014

Gloucestershire Churchdown Community Association 12 Nov 2014

Hampshire Viables Craft Centre, Basingstoke 24 Sept 2014

Hampshire Goring Village Hall, Worthing 1 Oct 2014

Hampshire Viables Craft Centre, Basingstoke 4 Mar 2015

Herefordshire TBC 7 Oct 2014

Herts/Beds The Parish Centre, St Albans 20 Jan 2015

Hull Community Enterprise Centre 14 Nov 2014

Kent Brogdale Hall, Faversham 26 Nov 2014

Kent Chartham Village Hall, Canterbury 5 Feb 2015

Lancashire Shuttleworth College, Burnley 14 Oct 2014

LancashireBroughton Business and Enterprise College, Preston

10 Feb 2015

Leeds Stanningly Rugby Club 17 Oct 2014

Leicester TBC 17 Nov 2014

Leicestershire Charnwood College, Loughborough (TBC) 26 Jan 2015

Local Authority Venue Date

Lincoln Lincolnshire Show Ground 17 Mar 2015

Lincolnshire The Priory School, Spalding 4 Feb 2015

Liverpool Archbishop Beck Catholic High School 4 Nov 2014

Middlesbrough Macmillan Academy, Middlesbrough 3 Dec 2014

Middlesbrough Inspire 2 Learn, Middlesbrough 27 Jan 2015

NE Lincs Central Hall, Grimsby4 Feb 2015 (TBC)

Newcastle Heaton Manor School, Jesmond Park West 15 Oct 2014

Newcastle Riverside Community Health Project 20 Jan 2015

Norfolk Clover Hill Village Hall, Bowthorpe 24 Sept 2014

Norfolk South Lynn Community Centre, King's Lynn 29 Jan 2015

North Yorkshire/York Ripon RUFC27 Nov 2014 (TBC)

Northampton Caroline Chisholm School 24 Oct 2014

Northumberland Cramlington Learning Village, Highburn 30 Sept 2014

NorthumberlandThe Duchess's Community High School, Alnwick

10 Feb 2015

Nottingham Arnold Hill Academy, Arnold 3 Dec 2014

Oldham TBC 27 Nov 2014

OxfordshireSouth Oxfordshire Community Centre, Oxford

4 Dec 2014

Sheffield Wolfe Road Healthy Living Centre30 Jan 2015 (TBC)

Somerset Creech St Michael, Taunton 21 Nov 2014

South GloucestershireWinterbourne and District Community Association, Bristol

30 Jan 2015

South TynesideBiddick Hall and Whiteleas Sure Start, South Shields

10 Mar 2015

St Helens TBC 27 Jan 2015

Staffordshire Torc Campus, Tamworth 15 Oct 2014

Stockton Billingham Foodbank, Billingham 25 Feb 2015

Stoke on Trent Watermill School TBC

Suffolk/Essex Assembly Rooms, Dedham, Colchester 18 Nov 2014

Suffolk/Norfolk The Kings Centre, Gt Yarmouth (TBC) 4 Mar 2015

Surrey University of Surrey, Guildford 7 Jan 2015

Swindon Park South Community Hall 26 Nov 2014

Telford & Wrekin Mount Gilbert School, DawleyWC 26 Jan 2015 (TBC)

Torbay Occombe Farm, Paignton 24 Oct 2014

Wandsworth York Gardens Library & Community Centre 2 Dec 2014

Westminster QEII Jubilee School 18 Nov 2014

Westminster QEII Jubilee School 19 Nov 2014

Wiltshire Harnham Village Hall 28 Nov 2014

Wolverhampton Tettenhall Wood School, Tettenhall 19 Nov 2014

Worcestershire Pitcheroak School, Redditch 5 Nov 2014

Contact usPlease visit www.letsgetcooking.org.uk/everyone email [email protected] or call us now on 0114 299 6901.

Colours and preservatives Making meals, snacks and drinks from scratch is a great way to know exactly what’s in them and to reduce additives. Remember to send home copies of recipes so club members can enjoy these healthy options and continue cooking at home.

Families can download all the recipes from www.letsgetcookingathome.org.ukThere’s a Today I cooked flyer in the Club Zone, to help get this information home.

The Food Standards Agency (FSA) advises that certain artificial colours and the preservative sodium benzoate (E211) can be linked to increased hyperactivity in some children. Products containing any of the colours listed below must carry a warning and some manufacturers have already removed these from their products.

Colours to avoid

• Tartrazine (E102)• Quinoline yellow (E104)• Sunset yellow (E110) • Carmoisine (E122)• Ponceau 4R (E124)• Allura red (E129)

These colours are found in brightly coloured products, for example confectionery such as fruit flavoured sweets, cakes, soft drinks such as squash and fruit juice drinks, and ice cream.

Nutrition and behaviourWhat we eat and drink impacts on our energy, concentration and behaviour – so make sure your cooks are running on the right fuel.

A regular healthy breakfast can help memory and learning, research has shown2. Why not have a session on breakfasts and send recipe ideas home with your cooks? Download our Breakfast Recipes and Ideas pack for inspiration.

Eating three balanced, regular meals each day keeps our energy levels up and provides the nutrients we need, helping us concentrate. Any snacks should contain vitamins and minerals but be low in fat, salt and sugar. Let’s Get Cooking has lots of healthy snack recipes to try. Picture recipes for Cucumber Raita (to serve with vegetable dippers) and Basic Scones come with this pack.

It’s important children stay properly hydrated too. Studies have shown pupils perform better in class after having a drink – they find it easier to remember things and are more focused3&4 .

Water is the best choice – it hydrates without providing additional energy or causing damage to the teeth. Other drinks can also help children meet their daily fluid requirement. Low-fat milk can be drunk at any time of the day – it contains vitamins and minerals and doesn’t harm teeth. One hundred per cent fruit juice can count as one of our ‘five-a-day’, but to reduce the risk of tooth decay it’s a good idea to dilute it with water and serve it only with meals.

Fizzy drinks, squashes and juice drinks can contain lots of sugar but few nutrients and should only be drunk occasionally. Even diet, low-calorie and no-added-sugar versions contain very few nutrients, so milk or water are much healthier choices – especially for children.

You are what you eat



For alternative or adapted cooking equipment, try…www.lakeland.co.uk – features a wide range

of handy kitchen equipment including the Oxo Good

Grips range.

www.rnib.org.uk – useful tips for adapting

cooking areas and equipment for people who are

visually impaired. The RNIB shop has equipment such

as ‘talking scales’.

To assist communication try… www.sensorysoftware.com/grid-software-for-aac – Grid software enables people

to talk using symbols or text. The iPad/iPhone app is

free to download.

www.mychoicepad.com – uses symbols and

signs to reinforce language and teach Makaton

(a sign/symbol language). Available as a free app for

iOS and Android.

www.widgit.com/products/symwriter –

SymWriter produces symbols above the words as you

type – ‘smart symbolising’ analyses the text to help

select the correct symbols.

To find out about a particular condition or issue try… www.nhs.uk – the health A-Z pages have useful

information about a range of learning difficulties,

learning disabilities and conditions.

www.mentalhealth.org.uk – information

about mental health issues and wellbeing. Has

information about children and young people, including

conduct disorder.

www.youngminds.org.uk – has a section for

education professionals about supporting the emotional

wellbeing and mental health of children in school.

The following sites have information about specific conditions and how people affected by them experience the world: www.autism.org.uk www.adhdfoundation.org.uk www.bdadyslexia.org.uk www.dyspraxiafoundation.org.uk www.hypermobility.org

AcknowledgementsThank you to staff from Bank View High School, The Collett School, John Grant School and Queen’s Croft School for their help in developing this pack.

Endnotes1You can photocopy our resources for use in your club activities but please note Let’s Get Cooking resources must not be reproduced for commercial gain.2Research conducted by the Children’s Food Trust found that pupils who ate a healthy breakfast performed better in lessons. www.childrensfoodtrust.org.uk/research/behaviourandattainment/breakfast-clubs-in-primary-schools3Edmonds, C. J. and Jeffes, B. (2009). Does having a drink help you think? 6–7-year-old children show improvements in cognitive performance from baseline to test after having a glass of water. Appetite 53: 469–472. 4Benton, D. and Burgess, N. (2009). The effect of the consumption of water on the memory and attention of children. Appetite 53: 143–146.

Useful websites

PML Sept 2014

Let’s Get Cooking Run by the Children’s Food Trust, Let’s Get Cooking is the UK’s largest network of cooking clubs. We provide training, support and resources for setting up and running healthy cooking activities for people of all ages.

For cooking clubs and cookery training information and services visit: www.letsgetcooking.org.uk

Cooking at home? Visit: www.letsgetcookingathome.org.uk for a fantastic range of healthy, tasty recipes as well as lots of helpful information on cooking from scratch.

The Children’s Food Trust The Children’s Food Trust aims to reduce childhood obesity and malnutrition and enhance educational performance through improving the food our children eat in early years settings, schools and beyond.

We work with health and education commissioners in local authorities, and directly with early years settings, schools parents and children across the country. We run the UK’s biggest network of cooking clubs and, under our previous name of the School Food Trust, we were directly responsible for developing and introducing the national food and nutrition guidelines in both schools and early years settings. We make a difference, and would be pleased to help you too.

Contact us Children’s Food Trust, 3rd Floor, 1 East Parade, Sheffield S1 2ET Tel: 0114 299 6901 Email: [email protected] Website: www.childrensfoodtrust.org.uk

Children’s Food Trust registered charity number 1118995

Copyright © Children’s Food Trust 2014

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