Hello.

I'm Mr. Ballam.

Thanks very much for choosing this lesson today.

This lesson is all around making a mackerel and tomato pate, with celery sticks.

Wow.

Doesn't that sound delicious? So let's get started, shall we? So what are we going to learn today? Well, by the end of the lesson, you will be able to make a mackerel and tomato pate, with celery sticks.

Let's get going, shall we? So the first thing I want to do is to go through a couple of keywords for you.

And the first one is mackerel.

And mackerel is a type of fish that we're going to be using for our pate.

And the second word is texture.

And it's a way of describing the feeling of a food in the mouth, or perhaps its appearance, the texture.

Let's get started.

Well, the first part of the lesson is all around pate origins, or where pate comes from.

So a pate is a savoury spread, and it's often made from things like fish, meat, cheese, or vegetables.

And its origins can be traced back hundreds of years, really back to the Roman Empire, for example.

And it's usually served with things like bread, toast, crackers, and vegetables.

So you can dip those into the pate or spread the pate on top of them.

So the ingredients that we're going to use in this pate are these.

Let's have a look, shall we? First one, the second one, third one, and the fourth one.

Wow.

What are these? Can you name them together with me? Well, the first one, they definitely look like fish.

And they are Mackerel.

That's right.

Well, we are going to make a mackerel and tomato pate.

And the second one is a soft cheese.

And the third one, I think you can tell that one.

It's tomatoes.

And lastly, it's celery.

So we're going to be making our pate using these four ingredients, using the mackerel, the soft cheese, the tomatoes, and serving it with celery sticks.

Now, although some pates need cooking first, this recipe doesn't, and the fish that we're going to use has already been cooked in the can.

And the soft cheese, tomatoes and celery can all be eaten raw.

So this is a non-cook pate and it's much easier to make, but it's still as delicious.

So let's have a quick check, shall we? So, true or false? When making pate, they must always be cooked.

True or false? That's false, isn't it? And why is that? Well, not all pates have to be cooked first.

This pate, for example, uses canned mackerel, which is already cooked, and it uses soft cheese and vegetables that we can use.

So well done if you got that correct.

So let's have a look at the ingredients in a bit more detail, shall we? So the first one is mackerel.

And mackerel is a type of fish.

And fish are caught for our food from the seas, from rivers and lakes.

And some fish are put into cans, so they last longer.

So first of all, the fish are caught.

Then we have the fish here, and then they're taken away and canned, ready for us to eat.

So how are fish caught? Well, you can see in the photo here that fish are caught in large nets, or perhaps they've used pots or perhaps lines.

There are different ways that you can catch fish.

The other ingredient we're going to use is soft cheese.

And this is made from milk, and milk is from a dairy cow.

And dairy cows are reared for our food.

So here's our dairy cow, which produces the milk, which we use to make the soft cheese.

Can you tell me what other animals are reared for our food? Think about animals you might have seen on a farm, for example, perhaps things like chickens, for example, we might rear chickens for eggs or it's meat.

Or perhaps things like sheep, for example, for lamb, or pigs for pork.

So we rear animals for our food.

How about the other ingredients we're going to use? So tomatoes and celery are types of plants, and plants are grown for our food.

So here's the tomatoes growing on the vine, and then they're picked or harvested, and then the tomatoes are then cut up, they're chopped up, ready for us to use with our pate.

So I want you now to name four other plants that are grown for our food.

What can you come up with? There's so many different plants that we grow for our food.

So for example, it could be things like broccoli or pak choi, or perhaps things like figs, for example, or apples.

So there are lots of different types of plants that we grow for our food.

And I'm sure whatever you come up with, you'd do brilliantly.

How about celery? Well, celery is a plant, and plants are grown for our food.

Here's celery growing in the ground.

Can you see it poking out? And the celery then is harvested, it's picked, and then we wash it and slice it to make our celery sticks.

Okay, I want you to name four more plants that we grow for our food.

What can you come up with now? Yes, there's so many, isn't there? It could be things like beans, for example.

Or how about strawberries? How about mango, or mm, potatoes? So these are all different types of plants that we grow for our food, and I'm sure you've come up with lots of different examples.

Well done to you.

So let's have a quick check, shall we? So what food is made from milk from these animals that you can see on the screen? Is it A, B, or C? Yes, that's right.

It's B, isn't it? It's cheese.

Is there any more? Hmm? Yes.

Yoghourt as well.

So both cheese and yoghourt are made from milk.

And milk is produced from a dairy cow.

Well done.

So I've got a little task for you now, and I want you to draw three different coloured lines to show the farm-to-fork chain for mackerel, soft cheese and tomatoes.

So there are three steps in each farm-to-fork chain.

Good luck to you.

I'm gonna come back very shortly to see how you've got on.

Pause the video.

Okay, how did you get on? Let's look at the three now, shall we? So we're gonna start with mackerel in the sea.

And then the line goes to mackerel that's caught.

And then from the mackerel, it goes down to the mackerel fillets.

So that's its farm-to-fork chain, from mackerel at sea, through to mackerel that's caught, to the mackerel that's been put in the can and ready for us to eat.

How about the next one? Well, we have a tomato plant.

And from the tomato, we can pick or harvest the tomatoes.

And then from the tomatoes, we would wash them, chop them, ready for use.

So the chain here is the tomato plant through to chopped tomatoes.

And the last one? Yes, we start with the dairy cow.

And from the dairy cow, we produce milk.

And then from the milk, we can make the soft cheese.

So these are three different farm-to-fork chains all in one diagram.

Well done.

There's lots of lines going on.

But I'm sure you did brilliantly.

Well done.

So now we're gonna move on to the next part of the lesson, which is all about making and evaluating your mackerel pate.

So let's get started, shall we? So to make the mackerel and tomato pate, we're going to be measuring, and this is a really important thing that we should do.

So we're gonna be counting ingredients, and we're also going to be using our measuring spoons too, to measure the food.

And we need to make sure we use the right size spoon.

And also to make our mackerel and tomato pate, we're going to be slicing and chopping.

And we're going to use the bridge hold and the claw grip to slice safely.

And we're going to slice the celery sticks and chop the tomato.

Now let's have a look at the bridge hold and the claw grip in action.

So the pupil's putting the tomato on the chopping board, they're then going to pick up the knife.

They're gonna hold their hands over the tomato and run their knife through the tomato so it's cut in half.

Let's have a look at that again, shall we? So they've got their thumb one side, fingers the other, and they cut through, so it's lovely and safe.

Now let's have a look at the claw grip.

So the pupil is making a claw with one hand to hold the cucumber, and then they're slicing down to make lovely little rounds of cucumber.

And they're using their fingertips as a guide to make sure they're the same size.

Also, to make our pate, we're going to be mixing.

And first of all, we're gonna break up the mackerel a little bit into smaller pieces, you can see here in the photo.

And then we're going to mix the mackerel, the soft cheese, and the tomato together, using a bowl and a spoon, just like in the photos here, can you see? We're also going to be spreading.

Can you see here in the photo? We're gonna use a table knife and we're going to spread some of the pate onto the celery sticks.

Wow, I bet they're gonna look amazing, aren't they? But you can also dip the celery sticks into the pate too.

So there are different ways that you could eat it.

Or for example, you might have some crackers or some bread that you can spread your pate onto.

So let's have a quick check you've been listening, shall we? So what piece of equipment would you use for spreading? Is it A, B, or C? Yes, that's right.

It is B, isn't it? We're gonna use a table knife to spread the pate onto the celery sticks.

Well done to you.

When we're trying food, we can describe lots of different things about it.

We can describe its appearance, for example, perhaps its odour, as well as its taste.

And we can describe the texture of the food by its appearance, for example.

And a range of words can be used to describe the texture of food.

So how would you describe these, for example? So the first one, hmm, that's a soup, isn't it? So what words could we use to describe this? Well, it could be thick, for example, or perhaps liquid or perhaps smooth.

So those are nice words that we could use to describe the texture of the food just by looking at it.

What about this one? Wow, that's a bit more tricky, isn't it? Perhaps smooth.

That's the icing around the cake, that could be smooth.

Or how about if it's light and airy, for example, where the cake is well risen.

Or perhaps it's spongy.

That's a great word, isn't it? So the cake is spongy.

And these are different words we can use to describe the texture of foods.

But we can also use our mouth and our tongue to detect the texture of a food.

And a range of words can be used to describe the texture of food.

So for example, let's have a think about the words we might use to describe the soft cheese or the celery.

What words would you use? Well, we could use creamy for the soft cheese, couldn't we? Or perhaps it's smooth or perhaps soft.

And these are all words that we can use to describe the soft cheese in our mouth.

How about celery? What would that feel like in your mouth? What would its texture be like? Well, it could be crunchy, couldn't it, for example? Perhaps crispy or perhaps hard.

So these are different words that we could use to describe the texture of foods.

So which of these foods would be smooth and creamy? A, B, or C? Yes, that's right.

It's C, isn't it? An ice cream.

That would be smooth and creamy.

What great words to describe its texture.

Well done.

So what I want you to do next is to follow the recipe and to make your mackerel and tomato pate, with the celery sticks.

And before you cook, I want you, first of all to get ready.

So things like tying up long hair if you have it, removing your jumper, washing your hands, and wearing a clean apron.

I also want to make sure you've got your ingredients and your equipment ready, so you are all ready to cook.

And then while you are preparing and cooking, I want you to be safe and hygienic.

And I also want you to think about the food skills that you are using.

So for example, things like measuring, for example, or things like cutting safely, or perhaps mixing everything together and spreading the pate onto the celery sticks.

So here's the recipe, and these are the ingredients and the equipment that you need.

You might wanna pause the video now while you go and get these ready.

And here's the method.

So good luck, pause the video and let's come back together very shortly to see how you've got on.

So how did you get on? Did you work well? I bet you did.

Well, let's have a quick look at the steps you would've taken to make your pate successfully.

Well, the first thing you would've done is to chop your tomato into small pieces on a chopping board.

Then you would've sliced the celery sticks into three.

Then you would've put the canned mackerel into the bowl and broken it into smaller pieces.

Then you would've added the soft cheese and the tomato, and then you would've mixed everything together, so it's thoroughly mixed.

And lastly, you would've spread the pate onto the celery sticks, just like in the photo here.

And lastly, just one more quick task for you.

I want you to describe the texture of your pate, with celery sticks.

So pick two describing words, texture describing words, for your pate and celery.

So for example, A: The texture of my pate is something and something.

So two describing words there.

And then the texture of my celery sticks is something and something.

So, good luck.

Think of all the brilliant words you can come up with.

Pause the video and we'll come back with me in a moment to see how you've got on.

Okay, so how did you get on? I bet you did really well, didn't you? Let's look at the first one, shall we? The texture of my pate is smooth and lumpy.

Wow, they're good texture words, aren't they? What did you come up with? I bet you got some really great words, didn't you? How about the second one? The texture of my celery sticks is crunchy and crispy.

Wow, more great texture words.

And I'm sure you've come up with other brilliant words to describe their texture too.

Well done to you.

Well, I really hope you've enjoyed this lesson today, making mackerel and tomato pate.

And we've learned so much, haven't we? We've learned, for example, that pate is a savoury spread, often made from fish, meat, cheese, and vegetables.

And we know that the ingredients in this recipe are mackerel, which is a type of fish caught in the sea.

And we're using soft cheese, which is made from milk, from a dairy cow, and that we've used tomato and celery, which are plants which have grown in the ground.

And to make the mackerel pate, we've used lots of different food skills, for example, measuring, cutting, like slicing, remember, and chopping, mixing and spreading too.

And lastly, we've learned that we can describe the texture of a food, such as crunchy or smooth.

Well, I think you've done brilliantly today.

Well done to you all, and I hope you come back again for another Cooking and Nutrition lesson very, very soon.

Thanks a lot.

Bye!.