My name is Hayley and I am currently working towards my SVQ Level 3.
I have been working in the Toddler Room and I am really enjoying getting to know all the children and helping their development.
I enjoy listening to music in my spare time and spending time with my family and dogs.
½ fresh red or green chilli, chopped,
2 cloves of garlic, chopped,
15g fresh ginger, chopped,
1 large onion, chopped,
1tbsp vegetable oil,
1 400g tin chopped tomatoes,
5tbsp mango chutney,
400g chicken breast, diced,
1 tin coconut milk,
4tbsp fresh coriander, chopped,
In a large saucepan, fry the onion and spices with a little oil over a medium heat until soft.
Add the chicken and fry for 5 minutes until cooked and coated.
Add all other ingredients and simmer gently for 30 minutes.
Serve with some fluffy rice or nann bread
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.
We are so excited to announce that our Coastal Classroom programme will be up and running from Monday.
Steve and Laura Crandles, along with our newly qualified leaders from each nursery, will be putting their skills and knowledge into practice at Yellowcraigs Beach for the next 6 weeks.
Their first session will be focusing on creating a risk assessment of the area and putting in place rules and boundaries with the children.
This beach was chosen as it has a massive array of rock pools, open spaces and beach woodland to explore.
We can’t wait to get the boys and girls out there!
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,
500ml chicken stock,
100g short vermicelli,
300g white rice, rinsed and drained,
pink of saffron,
1/2 small pack flat leaf parsley, chopped,
Heat the oven to 200c / 180 fan / gas mark 6.
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.
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.
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.
Add the roasted carrots and parsnips, scatter over the parsley and serve.