Oathall Community College in West Sussex, shows how it uses cross curriculum teaching to inform students about local produce and cooking.
The school has a farm on the premises run by Howard Wood who wants to make the students aware of the direct link between growing something and cooking and eating it.
Margaret Cooper, deputy subject leader for technology, helps the students create dishes from produce grown and farmed at the college.
The students make a range of meals from fresh tomato soup to a pork stroganoff, helping them to develop valuable life skills which they can put into practice in their homes.
