This morning we worked together to prepare and cook soup and shortbread for tomorrow afternoon’s Burns Supper. For the lentil and vegetable soup, we had to boil vegetable stock with red lentils to soften them. We had to peel and chop potatoes, grate carrots and dice leeks before adding them to the stock and lentils. The soup chefs did a marvellous job of preparing their ingredients and tidying and clearing the dishes. I can’t wait to taste the soup tomorrow!