Payment Query

We have had two payments made to the nursery which we have been unable to allocate.

The details are as follows:

SL288473532710 0n 31st October

SL288473530311 on 7th November

If either of these payments look familiar, can you please contact Susan at

Thank you.

Meet Megan

Hi my name is Megan, I am 18 years old and I have recently joined the Tweenie Team.

I am going to be working towards my SVQ Level 3.

In my spare time I enjoy socialising with friends doing lots of different activities, shopping, eating out and going to the cinema.

I have experience working in an additional support unit which was very challenging but also very rewarding.

I am really looking forward to getting to know all of your children and helping them to progress.

Recipe Of The Week – Vegetable Curry

1 Large Onion,

2 Peppers (any colour) – chopped,

1 Courgette – chopped,

4 Baby Potatoes – halved,

4 Carrots – chopped,

1/2 Cauliflower – chopped.

1 Tins Tomatoes,

1/2 Fresh Red or Green Chilli – chopped,

15g Fresh Ginger – grated,

2 Cloves of garlic, mashed,

3 tsp Cinnamon,

3 tsp Cumin,

2 tsp Turmeric,

1 tsp Ground Coriander,

1 tbsp Vegetable Oil,

5 tbsp Mango Chutney,

1 Tin Coconut Milk,

4 tbsp Fresh Coriander – chopped,


1. In a large saucepan, fry the onions, all the vegetables, chilli and ground spices with a little vegetable on a medium heat until soft

2. Add the tin of tomatoes and mango chutney

3. Mix the coconut milk and fresh coriander then add to the saucepan

4. Simmer gently for 30 minutes

5. Serve with rice or a baked potato

Recipe Of The Week – Beef Chilli

2 Large Onions,

500g Mince,

2 Peppers (any colour),

2 tbsp Tomato Puree,

2 Tins Tomatoes,

1 Tin Kidney Beans

1 tsp Ground Black Pepper,

2 tsp Paprika,

1 tsp Ground Ginger,

4 tsp Cinnamon,

4 tsp Cumin,

Beef or Vegetable Stock,


1. In a large saucepan, fry the onions, peppers and all the spices with a little vegetable on a medium heat until soft

2. Add the mince and cook until brown

3. Add the tinned tomatoes, tomato puree and stock then simmer for 1 hour on a low heat

4. Add the kidney bean and cook through

5. Serve with rice, tacos or a baked potato

Serves 4.

Face Time

The toddlers at Early Days have been learning to recognise and name their facial features.

We used printed photos to look at our own facial features then we drew over their outlines.

We also used a mirror to identify our eye and hair colours – there were so many different combinations!

At snack time we made mini pizza faces too!

Recipe Of The Week – Broccoli Soup

1 Large Onion,

1 Teaspoon Of Black Pepper,

Chicken Or Vegetable Stock,

2 Broccoli Heads,

100ml Double Cream,

4 tablespoons of Oil, Butter Or Margarine,

8 Tablespoons for Flour,


1. Roughly chop the broccoli and onions and cook together in a pot

2. Add stock and black pepper to the pot

3. Make a roux by adding the oil, butter or margarine and flour to a saucepan, mix in the pan until soft

4. Once the onions and broccoli have cooked through, add the roux and blend

5. Add double cream to the pot and leave to simmer for ten minutes

6. Serve with warm crusty bread

Serves 4.

The Great Outdoors

To learn about the changing seasons and explore our outdoor environment, we took our babies to Dean Galleries to have snack under the trees.

Whilst we were eating we were able to watch the branches swaying in the breeze, the leaves falling and the birds flying in the sky.

We collected fallen leaves and small branches and the babies enjoyed exploring the smell and texture.