Recipe Of The Week – Chicken Curry

Ingredients –

½ fresh red or green chilli, chopped,

2 cloves of garlic, chopped,

15g fresh ginger, chopped,

1 large onion, chopped,

1tbsp vegetable oil,

1tbsp coriander,

3tsp cinnamon,

2tsp turmeric,

3tsp cumin,

1 400g tin chopped tomatoes,

5tbsp mango chutney,

400g chicken breast, diced,

1 tin coconut milk,

4tbsp fresh coriander, chopped,


Method – 

  1. In a large saucepan, fry the onion and spices with a little oil over a medium heat until soft.

  2. Add the chicken and fry for 5 minutes until cooked and coated.

  3. Add all other ingredients and simmer gently for 30 minutes.

  4. Serve with some fluffy rice or nann bread

Serves 4

Coastal Classroom Has Arrived!

What a week to launch our Coastal Classroom!

The preschool boys and girls from each of our nurseries are having the best time planning their activies for the coming weeks.

Yellowcraig Beach is such a great location with so many different and exciting areas to explore.

Keep watching for more fantastic photos and updates as the children get more involved with our beautiful Scottish coastline.

Recipe Of The Week – Root Vegetable Rice

Ingredients –

1 tbsp olive oil,

2 onions, finely chopped,

250g carrots, sliced at an angle,

250g parsnips, sliced at an angle,

1/2 tsp coriander seeds, lightly crushed,

80g butter,

500ml chicken stock,

100g short vermicelli,

300g white rice, rinsed and drained,

pink of saffron,

1/2 small pack flat leaf parsley, chopped,


Method – 

  1. Heat the oven to 200c / 180 fan / gas mark 6.

  2. Put the carrots and parsnips in a roasting tin and drizzle with olive oil. Sprinkle over the coriander seeds, season well and bake in the oven for 25 – 30 mins until cooked through and starting to turn golden brown at the edges. Remove from the oven and set aside somewhere warm.

  3. Meanwhile, melt the butter in a large saucepan and add the onions. Fry for 2 – 3 mins until starting to soften, then add the vermicelli and cook until golden.

  4. Add the rice, saffron, stock and 500ml water. Cover with a lid, bring to the boil, then reduce the heat and cook until the liquid has been absorbed, about 20 mins.

  5. Add the roasted carrots and parsnips, scatter over the parsley and serve.

Serves 4

Coastal Classroom – What a Team!

As part of our development of exciting outdoor learning, we have some of our fantastic staff and management team out at Coastal Activity Leader Training this week.

The seven day course is taking place at The Ecology Centre in Burntisland, Fife.

The course is designed to inspire us to lead groups of children in the coastal environment. Once completed, we will have the skills to feel confident in the exploration, discovery and conservation of the wild marine environment.

During the course, which is headed up by Laura and Steve Crandles, the team will learn coastal bush craft skills, increase coastal naturalist knowledge, discover new seashore activities and learn the basic health and safety requirements required to lead groups and outdoor learning sessions in this unique and dynamic environment.

Like our Forest Schools programme, Coastal Classroom will provide active outdoor experiences and games which will encourage the children to enjoy healthy outdoor play, whilst increasing their understanding of the world around them and the impact we have on it.

We can’t wait to get this up and running, so watch this space for more information!

Recipe Of The Week – Spiced Root Vegetable Soup

Ingredients –

2 tbsp olive oil,

2 onions, finely chopped,

2 sweet potatoes, chopped

2 carrots, chopped,

2 parsnips, chopped,

1 red chilli, roughly chopped,

1 tbsp ground cumin,

75g dried green lentils,

1.3l vegetable stock,

425ml milk,

100g Greek yoghurt,

1 tbsp coriander leaves, chopped,


Method – 

  1. Heat the oil in a large pan. Add the onions and fry for 5 minutes until softened.

  2. Tip in the remaining veg and cook for a further 5 minutes, adding the cumin and chilli for the final 2 minutes.

  3. Add the lentils and stock to the pan. Bring to the boil then lower the heat and simmer for 25 minutes until the veg is tender and the lentils are soft.

  4. Add the milk and blitz until smooth, adding a little extra water if needed.

  5. Continue to heat until the soup bubbles.

  6. Serve in bowls with a dollop of Greek yogurt and sprinkle of coriander

Serves 6

Recipe Of The Week – Tomato and Basil Sauce

Ingredients –

1 tbsp olive oil,

1 garlic glove, crushed,

400g chopped tomatoes,

1 tbsp vegetable stock powder or 1/2 low salt stock cube,

1 tbsp tomato puree,

1 tsp sugar,

Handful of basil leaves,


Method – 

  1. Heat the oil in the pan, add the garlic, then gently fry for 1 minute.

  2. Tip in all the other ingredients, except the basil, then bring to the boil.

  3. Reduce the heat then simmer uncovered for 5 minutes, stirring occasionally.

  4. To finish, tear the basil leaves, then stir into the sauce.

  5. Serve with whatever pasta you choose or freeze for an easy tea!

Serves 4

Recipe Of The Week – Sweet Potato Dhal With Curried Vegetables

Ingredients – 

For the Dhal – 

  • 1 tbsp cold-pressed rapeseed oil,

  • 1 medium onion, finely chopped,

  • 2 garlic cloves, thinly sliced,

  • 1 tbsp medium curry powder,

  • 200g dried split red lentils,

  • 500g sweet potatoes, peeled and cut into chunks,

  • 2 tbsp lime (or lemon) juice plus lime wedges, to serve,

  • 100g full-fat natural bio yoghurt,

  • coriander, to serve,

For the curried vegetables – 

  • 100g green beans, trimmed and cut into short lengths

  • 250g cauliflower, cut into small florets,

  • 2 medium carrots, sliced,

  • 1 tbsp cold-pressed rapeseed oil,

  • 1 medium onion, cut into thin wedges,

  • 2 garlic cloves, thinly sliced,

  • 1 tsp medium curry powder,

  • 200g ripe tomatoes, roughly chopped,

  • 1 long green chilli, finely sliced (deseeded if you don’t like it too hot),


Method – 

  1. Heat the oil in a large non-stick pan and fry the onion over a low heat for 10 mins, stirring regularly, until softened and very lightly browned – add the garlic for the final min. Stir in the curry powder and cook for 30 secs more.

  2. Add the lentils, 1 tsp flaked sea salt and 1 litre of water. Stir in the sweet potatoes and bring to the boil. Reduce the heat to a simmer and cook the lentils for 50 mins or until the dhal is thick, stirring regularly. Add a splash of water if the dhal thickens too much. Stir in the lime or lemon juice and season to taste.

  3. While the dhal is cooking, make the curried vegetables. Half-fill a medium non-stick pan with water and bring to the boil. Add the beans, cauliflower and carrots, and return to the boil. Cook for 4 mins, then drain.

  4. Return the pan to the heat and add the oil and onion. Cook over a medium-high heat for 3-4 mins or until the onion is lightly browned, stirring regularly. Add the garlic and cook for 1 min more until softened. Stir in the curry powder and cook for a few secs, stirring.

  5. Add the tomatoes, green chilli according to taste and 200ml cold water. Cook for 5 mins or until the tomatoes are well softened, stirring regularly. Stir in the blanched vegetables and cook for 4-5 mins or until hot throughout. Season with black pepper.

  6. Divide the dhal between four deep bowls and top with the curried vegetables. Serve with the yogurt, coriander and lime wedges for squeezing over.

Serves 4

Happy World Book Day

It is lovely to see all our nursery children dressed up as different book characters today.

We have been reading some of their favourite books from home which all of the children are enjoying.

Reading is vital to the growth of a child’s imagination and such an important part of growing up.

Let us all spend some time appreciating our most loved books today and encourage our children to do them same.