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Lesson 2: Different choices

Changing ingredients to create a healthy bolognese recipe.
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Spaghetti Bolognese with cherry tomatoes, basil, and parsley on a black plate

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Learning objective

  • To make adaptations to design a recipe.

Success criteria

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    Before the lesson

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    Lesson plan

    1. Recap and recall

    Explain that the children will work with a partner to remember about the journey of beef from farm to table. Display the Presentation: Fact tennis and arrange the children in pairs. Ask them to take turns sharing one fact at a time about how beef gets from the farm to our plates.

    Give each child one minute to talk. Encourage them not to repeat any facts.

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    Example work

    St Dominic Savio Catholic Primary School, Berkshire
    Kirk Merrington Primary School, Durham
    Kirk Merrington Primary School, Durham
    Kirk Merrington Primary School, Durham
    Kirk Merrington Primary School, Durham
    Kirk Merrington Primary School, Durham
    Kirk Merrington Primary School, Durham

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    In this unit

    Assessment – D&T Y5: Cooking and nutrition: Developing a recipeLesson 1: From farm to fork
    Lesson 2: Different choices
    Lesson 3: Nutritional valueLesson 4: Preparing ingredientsLesson 5: Designing labelsLesson 6: Making bolognese
    Created by:
    Kapow Primary Team
    Kapow Primary Team
    Our team comprises experienced classroom teachers who love the foundation subjectsFind out more
    Maintained by: Kapow Primary teamLast update: 13 March 2026

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