Rationed recipes

Topics Year 2/3
This unit is part of World War 2: A Child's Eye View from the Home Front Rationing

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Objectives

Design and Technology

Understand and apply the principals of a healthy and varied diet.
Prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques.
Understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed.
Develop the creative, technical and practical expertise needed to perform everyday tasks confidently.

Science

Identify that animals, including humans, need the right types and amount of nutrition, and that they cannot make their own food, they get nutrition from what they eat.

Lesson Planning

Consider the impact of rationing during WW2; prepare and cook a wartime recipe using a limited range of ingredients.

Teaching Outcomes:

To prepare and cook a family meal using only rationed allowances and seasonal fruit or vegetables and to practise the skill of peeling a potato.
To understand why most people on the home front, especially those who grew their own vegetables, had a surprisingly nutritional and healthy diet.

Children will:

Consider rationing of food during WWII and ways to counter it.
Prepare and cook using limited range of ingredients.
Begin to consider what impact the limitation of some food types may have had on the health of people on the Home Front.

Planning

Provided Resources

Rationed recipes

Unit Resources

You Will Need

Food
Peelers
Drawing materials

Weblinks

Potato Pete recipe book from kingscollections.org
Video on ‘living with rationing from teachfind.com