CURRICULUM// FOOD CHALLENGE
UNSOLD FOOD
CHALLENGE
A Masterchef-style challenge brought
out the inventive culinary skills of Sixth
Formers when they transformed out-
of-sell-by-date food donated by Tesco’s
into appetising meals.
Eight Lower Sixth Formers competed
in pairs to create dishes from ingredients
including pork, peppers and sweet
potatoes, strawberries and mangoes,
plus a few store cupboard essentials.
Their creations, made without prior
knowledge of the ingredients, were
taste-tested by judges from Tesco and
Pocklington School. They declared it a
very close-run contest, with Tiger Brash
and Peter Massey’s pork & mango curry
with a side of Indian spiced vegetable
crisps the narrow winner.
The other teams and dishes were: Jonty
Goddard and Matthew Mann – fruity
pork with a side of spicy roasted sweet
potato fries; Harry Kneeshaw and
Charlie Laudage – chilli passata pasta
with olive, sun-dried tomato and pepper
tapenade; Sam Noble and Guy Prew –
chive and crème fraiche pork with garlic
cabbage and sweet potato fries.
Judge
Richard
Craft,
Tesco’s
Community Food Connection Coach
for the North of England, said: “The
dishes were all of a good standard but
Tiger and Peter won because overall,
it had the best balance of texture and
flavours. The use of vegetables to make
the crisps was a great addition to the
dish.”
Karen Berry, Community Champion
at Tesco’s Market Weighton store, was
equally impressed. She added: “The
boys showed great technical skill and did
very well to incorporate the food, which
would otherwise have been wasted, into
their dishes.”
Economics and Business Studies teacher
Phil Donaldson was the third judge at
the Masterchef Challenge, and Cookery
Teacher Anne-Marie Salmon liaised
with Tesco.
Mrs Salmon said: “The students come
to my after-school cookery club and
have made tremendous progress.
There’s always a lot of teamwork and
friendly competition -
and this challenge was
no exception. I’m very
grateful to Tesco for
getting so enthusiastically
involved.”
The ingredients Tesco
staff brought for the
inventive menu challenge
included: mushrooms;
bagged cabbage and
leeks; spinach; onions;
sweet potato; carrots;
parsnips; pork loin;
strawberries;
diced
melon; fruit salad; mango
and crème fraiche.
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THE POCKLINGTONIAN
Tesco’s Community Food Connection
donates surplus fresh food daily from
all Tesco stores to local charities and
not-for-profit
organisations.
The
supermarket has pledged that by the
end of March, no food fit for human
consumption from its UK stores and
distribution centres will go to waste.
Already, 600,000 meals’ worth of food
is redistributed every week.