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Year 6

Year 6 Home Learning Activities can be found further down this page!

Week beginning 1st June

 

Linked with our KS2 DT food and nutrition objectives, here’s a healthy, delicious recipe for spiced, roasted butternut squash that you could make with your adults at home. 

 

Spiced, roasted butternut squash

Ingredients:

Butternut squash

Oil

Salt

Turmeric

Garam masala 

 

Instructions:

  1. Wash and peel butternut squash.
  2. Carefully cut into cubes.
  3. Spread on a baking tray and drizzle with a little oil.
  4. Add a sprinkle of salt, a pinch of turmeric and a pinch of garam masala.
  5. Roast at 189 degrees for 30 minutes.

Spiced, roasted butternut squash

Week beginning 25th May (half-term)

 

Linked with our Design Technology food and nutrition objectives for KS2, here are a few ideas for you to think about with your adults at home. 

 

Barbecue

 

Ingredients:

Courgettes, tomatoes or other vegetables (you could use peppers, mushrooms or onion)

Halloumi

Wooden barbecue skewers

 

Fish, on aluminium foil

Variety of herbs and spices

 

Asparagus

 

Sausages (plant-based or meat-based)

 

 

Instructions:

1. Cut vegetables into bite-sized pieces and push onto wooden barbecue skewers.

2. Sprinkle herbs and spices onto fish.

3. Lay asparagus and sausages onto barbecue.

4. Make sure that your adult keeps an eye on the barbecue and that children don’t go too close.

 

Barbecue

Week beginning 18th May

Linked with our Design Technology food and nutrition objectives for Key Stage 2, here’s a delicious apple and rhubarb crumble recipe for you to try with your adults at home.

 

 

Delicious apple and rhubarb crumble

 

Ingredients:

Sticks of rhubarb, with leaves removed.

Apples (eating apples and cooking apples are both tasty in this recipe!)

50g butter, cut into small cubes.

100g flour.

3 tablespoons sugar.

 

Instructions:

  1. Wash the apples and sticks of rhubarb.
  2. Cut the fruit into small pieces and put into the bottom of a baking dish.
  3. Sprinkle a little sugar onto the fruit.
  4. Rub the flour and butter together until it resembles breadcrumbs.
  5. Pour the crumble topping onto the fruit.
  6. Sprinkle on a little more sugar.
  7. Bake in the oven at 180 degrees for approximately 25 minutes.
  8. Enjoy! 👍

Delicious apple and rhubarb crumble

Week beginning 11th May

Linked with our Design Technology food and nutrition objectives for Key Stage 2, here’s a tasty vegetable stir-fry recipe for you to try with your adults at home. (For a non-vegetarian version, add prawns, chicken or beef with the onion).

 

Delicious vegetable stir-fry

 

Ingredients:

Yellow, green and red peppers

Mushrooms

Onion

Pak choi

Leek

Mange tout

Baby corn

Egg noodles

Stir-fry sauce

 

Instructions:

  1. Heat a little oil in a wok or large frying pan.
  2. Chop all the vegetables finely.
  3. Sauté the onions in the wok for about 3 minutes.
  4. Add all other vegetables and keep turning on the heat for a further 3 minutes.
  5. Cook the egg noodles on the heat for 2 minutes.
  6. Add the stir-fry sauce and cook for another minute.
  7. Serve the noodles with the stir-fried vegetables and enjoy!

Delicious vegetable stir-fry

Week beginning 4th May

Very well done to all of you who are diligently working your way through your home-learning packs; the consolidation and practice will stand you in good stead when you go to high school in September!

Here are a few fabulous learning links for you to have a look at this week...and remember that your new home-learning pack can be collected from school on Thursday this week.

 

Adverbs and adverbials:

https://m.youtube.com/watch?v=B3hR3BHpeho

 

National Geographic Kids:

https://www.natgeokids.com/uk/ 

 

Crazy Science learning:

https://www.brainpop.com/science/

 

Linked with our Design Technology food and nutrition objectives for Key Stage 2, I have added a really easy baked potato recipe for you to try with your adults at home.

 

Baked potato, cheese and beans 🥔 

Ingredients:

Large potatoes

Cheese

Baked Beans

 

Instructions:

1. Scrub potatoes under running water, to ensure that their skins are clean.

2. Prick potato skins all over using a fork.

3. Rub a little oil into the potato skins and sprinkle a little salt on each.

4. Roast in the oven at 180 degrees for approximately 1 hour.

5. Once cooked, serve with grated cheese and baked beans. Enjoy! 

 

Stay safe!

Mrs. Thompson x

Baked potato, cheese and beans

 

 

 

Week beginning 27th April:

Linked with the Design Technology food and nutrition learning objectives for Key Stage 2, here is another recipe that you might want to try with your adults. Enjoy! 

 

The kale has really grown well in the past couple of weeks, and finally the potatoes have begun to sprout! I’ve also added photographs of the rhubarb and apple trees; recipes using these will follow in the  coming weeks. Check out their progress further down the page.

 

Remember to log onto Big Maths each week to complete your CLIC, SAFE and Ultimate Challenge activities. Enjoy completing the learning in your new learning packs; I look forward to seeing your learning photos on Twitter!  

 

Keep checking out these websites, to help you with your learning:

  • BBC Bitesize (they’ve published daily lessons to help with your learning)
  • Oak National Academy (new government daily lessons launched last Monday)

Keep checking in to our Year 6 class page for more updates and learning ideas. 🎉

Mrs. Thompson x

 

Sea bass curry with rice and naan bread 🐟 🍛 

Ingredients:

For the curry sauce:

            2 cloves

            2 star anise

            2 tsp cumin seeds

            1 tbsp coriander seeds

            1 tsp black peppercorns

            1/2 tsp ground cinnamon

             2 tbsp turmeric

             Chilli 

             Salt

             2 tbsp butter

        1 onion, chopped

             Ginger, (if fresh, chopped into small pieces, or ground ginger is fine)

        1 large handful of coriander, roughly chopped

          1 can of coconut milk (coconut cream is delicious too)

        4-5 large tomatoes, chopped

 

For the sea bass:

        2 sea bass fillets

        2 tbsp olive oil

        2 tsp ground cardamom pods

        salt

 

Boiled rice and naan bread to serve. 🐟 🍛 

 

Instructions:

  1. First of all, prepare the spice blend. Using a mortar and pestle, grind the whole spices - the cloves, star anise, cumin seeds, coriander seeds and black peppercorns.
  2. Heat the butter in a large pan and lightly fry the ginger and the freshly ground spices for about a minute, while stirring constantly. (Leave the remaining spices for later - turmeric, cinnamon, chilli and salt.)
  3. Add the onions and turn the heat down to medium-low. Sautée them until they become soft.
  4. Turn the heat up and add the chopped tomatoes and the remaining spices (tumeric, cinnamon, chilli and salt). Stir well, cover the pan with a lid and let cook for about 5 minutes.
  5. Finally, add the coconut milk and coriander, bring to boil and let cook, uncovered on medium heat for about 5-10 minutes.
  6. When the curry sauce is done, blend it in a food processor or blender until smooth. 
  7. For the fish, you will need a shallow frying pan. Heat the oil carefully in the pan. Add the fish fillet - place it skin side down; you will only be cooking it on one side. Sprinkle the fish with a bit of salt and ground cardamom, and cook for 15 minutes on medium-low heat. 
  8. Serve the fish, crispy skin side up, with boiled rice, a slice of naan bread and your delicious curry sauce. Enjoy!

Sea bass curry with rice and naan bread

Week beginning 20th April: Welcome back, everyone! ❤️🙂

You’ll have seen the progress of the cress growing over the past couple of weeks and the meals it’s added to; I was really impressed! If you’ve tried growing something at home, upload your photos to Twitter; I’d love to see your gardening skills!

 

As we move into the summer term, I’ve got some new websites for you to check out, to help you with your learning:

  • BBC Bitesize (they’ve published daily lessons to help with your learning)
  • Oak National Academy (new government daily lessons launched this morning)

Keep checking in to our Year 6 class page for more updates and learning ideas. 🎉

Mrs. Thompson x

Timetable of useful information

 

 

 

Monday

 

Tuesday

PE 

Wednesday

 

Thursday

 

Friday

Homework sent out and returned the following Friday 

PE

And here’s a little bit of food inspiration...🥘 

The National Curriculum Design Curriculum learning objectives state that Key Stage 2 children should, in Cooking & Nutrition:

 

  • understand and apply the principles of a healthy and varied diet
  • cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]
  • understand the source, seasonality and characteristics of a broad range of ingredients.

 

Whilst we can’t be together in class, I will be sharing a range of recipes that you can perhaps try out with your adults at home. Remember - only cook if you’ve asked your adult and they have agreed to help. 

I’d love to see some of your family creations on Twitter! 

Good luck! 

Mrs. Thompson x

Carrot soup 🥕

Ingredients:

    •    ½ tablespoon vegetable oil

    •    1 potato, 1 onion

    •    3 carrots

    •    Vegetable stock cube (or fresh herbs if you prefer)

    •    2 pints water (1,200ml)

    •    1 pinch ground black pepper, to taste

 

Instructions:

  1. Peel and chop onion and wash and chop the potato and carrots.
  2. Heat oil in a large pan then add onions and carefully fry until golden.
  3. Dissolve stock cube (if using) in boiling water then add to the pan along with carrots and potato.
  4. Bring to the boil, then lower heat and simmer for 25 minutes until vegetables are soft.
  5. Allow the soup to cool a little and then mash or put through a blender or sieve.
  6. Add pepper to taste and serve with a slice of toast. Enjoy!

Carrot soup 🥕

Enjoy reading, Year 6! 💖 📚

Easter home-learning: Hey everyone! 👋 

Enjoy your new home-learning pack during the Easter break! 

Keep on working hard and being the best you can be!

Mrs. Thompson x

Week beginning 30th March: Greetings Year 6!

Thoroughly inspired by Harvey and his Mum’s home-learning in the garden, this week I am going to plant some kale, potatoes and cress. We can watch their progress together over the next few weeks.

Why don’t you try growing something at home and upload your photos to Twitter?

Mrs. Thompson x

Cress...check in every day to see its progress... 🌱

Kale

Potatoes 🥔

Rhubarb

Apple trees 🍏 🌳

Week beginning 23rd March: Log onto Big Maths through the link below and complete your online challenges. I’m looking forward to seeing how well you do!

I have added a link to BBC Bitesize Grammar, Punctuation and Spelling below; it’s a useful way to recap all those tricky grammar terms we have been learning in Year 6! Enjoy! 🙂

And ready for a bit of weekend Science revision, I’ve added a link all about the human circulatory system, to recap our learning in class.

Mrs. Thompson x

Spring 2: Maths

Spring 2: Art

Home Learning Activities

 

Click the links below for access to a range of activities:

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