Welcome to our Year 4 class page!

Year 4 class teachers:
Mrs Matthews and Mrs Glenton

Designated safeguarding: Mrs L Gamble

Deputy safeguarding lead: Mrs P Martin

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Nights are getting darker and snuggling up on the sofa with a seasonal film is definatly a favourite activity in our home and the smell of freshly made popcorn is right up there with freshly baked bread. As a source of fibre, popcorn will keep you feeling full for longer, making it an ideal snack – plus, it's actually really easy to make.
• 20g popping corn: 62kcal (260kJ)
• 3g (1tsp) of vegetable oil: 27kcal (113kJ)
• optional toppings

Method
Heat the oil in a thick-bottomed saucepan on medium high heat. (If you are using coconut oil, allow all of the solid oil to melt.)

Put 3 or 4 popcorn kernels into the oil:
Wait for the popcorn kernels to pop.
When the kernels pop, add the rest of the popcorn kernels in an even layer

Cover the pot, remove from heat and count 30 seconds:
(Count out loud! It's fun to do with kids.)
This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat:
The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.

Tip: As the popcorn pops, try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).

Once the popping slows to several seconds between pops, remove the pan from the heat:

Immediately empty popped popcorn into a serving bowl

Sprinkle the popcorn with salt to taste:

Fun toppings for the popcorn - Spanish smoked paprika, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.
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Nights are getting darker and snuggling up on the sofa with a seasonal film is definatly a favourite activity in our home and the smell of freshly made popcorn is right up there with freshly baked bread. As a source of fibre, popcorn will keep you feeling full for longer, making it an ideal snack – plus, its actually really easy to make. 
• 20g popping corn: 62kcal (260kJ)
• 3g (1tsp) of vegetable oil: 27kcal (113kJ)
• optional toppings
Method
Heat the oil in a thick-bottomed saucepan on medium high heat. (If you are using coconut oil, allow all of the solid oil to melt.)
Put 3 or 4 popcorn kernels into the oil:
Wait for the popcorn kernels to pop.
When the kernels pop, add the rest of the popcorn kernels in an even layer
Cover the pot, remove from heat and count 30 seconds:
(Count out loud! Its fun to do with kids.)
This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
Return the pan to the heat:
The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.
Tip: As the popcorn pops, try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).
Once the popping slows to several seconds between pops, remove the pan from the heat:
Immediately empty popped popcorn into a serving bowl
Sprinkle the popcorn with salt to taste:
Fun toppings for the popcorn - Spanish smoked paprika, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.

... See MoreSee Less

School to close on Friday 15th October 2021 and re-open Monday 1st November 2021