Here is some lovely feedback from our Parent and Carers,  from our most recent survey in May 2025​

 “Absolutely amazing school, staff are supportive, friendly atmosphere, couldn’t ask for more”

“Absolutely love the ethos. Positivity and encouragement at the school, it ripples from the top, you can feel it. A perfect environment for every pupil to thrive”

“The School is brilliant, thanks”

“My daughter is really flourishing here and doing so well”

“Brilliant, you’re all great. Thank you”

“Wonderful teachers, thank you very much for your love and care”

Sunday 13th July 2025 come and Join in Danebury's Netball Tournament! 11am to 4pm, £50 per team (max 10 players). See flyer below for full details and how to book.

We are excited to welcome Aspens to Danebury School, running our canteen from September. Below are attached the weekly menus and the Streateries for you to have a look at. It all looks very delicious!

Danebury Food Blog – 16 May 2025

There is nothing better than a home-cooked meal that is quick and nutritious. Each week we will be sharing recipes that have been nominated by pupils or members of staff, that are more delicious than freezer food and considerably cheaper than ordering a takeaway. In addition, we will be sharing news about the fantastic food preparation undertaken by our pupils.

Pupil Choice Recipe

Peppercorn Sauce

This recipe has been suggested by Reuben, Yr 10 who loves this sauce with steak and chips :

Ingredients

· Black Peppercorns: 2 tablespoons, roughly crushed

· Butter: 2 tablespoons

· Shallots: 1 small, finely chopped

· Beef or Chicken Stock: 150ml (about 1/2 cup)

· Double Cream: 150ml (about 1/2 cup)

· Dijon Mustard: 1 teaspoon (optional)

· Salt: To taste

Preparation

Step 1: Crush the Peppercorns

· Crush the Peppercorns: Use a mortar and pestle or the bottom of a heavy pan to roughly crush the peppercorns. They should be cracked, not ground, for the best texture and flavour.

Step 2: Sauté the Shallots

· Melt the Butter: In a medium-sized pan, melt the butter over medium heat.

· Cook the Shallots: Add the finely chopped shallots to the pan and sauté for 2-3 minutes, until they are soft and translucent.

Step 3: Make the Sauce

· Add the Stock: Pour in the beef or chicken stock, stirring to combine. Let it simmer for 3-4 minutes to reduce slightly.

· Stir in the Cream: Reduce the heat to low and stir in the double cream. Add the crushed peppercorns and Dijon mustard (if using).

· Simmer the Sauce: Let the sauce simmer gently for 5-7 minutes, until it thickens to your desired consistency. Stir occasionally to prevent it from sticking to the pan.

Step 4: Season and Serve

· Season with Salt: Taste the sauce and season with salt as needed.

· Serve Hot: Pour the peppercorn sauce over your steak, chicken, or vegetables, and serve immediately.

This version was inspired by jamieolivereats.co.uk

Please do try this at home and enjoy! Feel free to send photos of your cooking to Mr Page at pagea@testvalley.hants.sch.uk.

Danebury Chefs of the Week

This week’s Chef of the Week in Leo R, Yr 9, who made a beautiful strawberry cheesecake (see Chef’s Gallery). Well done Leo!

Chef’s Gallery

Yr 7 Pasta Salad

Chef’s Gallery

Yr 7 Pasta Salad

 

Yr 9 Cheesecake

 

 

Next Week’s Lessons

Yr 7 – Sprintime Soup

Yr 8 –  Fruit Muffins

Yr 9 – American Pancakes

 

 

 

 

 

There is nothing better than a home-cooked meal that is quick and nutritious.  Each week we will be sharing recipes that have been nominated by pupils or members of staff, that are more delicious than freezer food and considerably cheaper than ordering a takeaway.  In addition, we will be sharing news about the fantastic food preparation undertaken by our pupils. 

Pupil Choice Recipe 

A number of pupils have suggested a recipe for Risotto this week.  Here is a seasonal recipe for Pea Risotto to try :   

Ingredients 

• 300g fresh or frozen peas 

• 3 tbsp olive oil 

• 1 large shallot, finely chopped 

• 2 garlic cloves, crushed 

• 750ml vegetable stock 

• 10g fresh coriander 

• 10g fresh basil 

• 10g fresh chives 

• 40g unsalted butter 

• 250g arborio or carnaroli rice 

• 115ml white wine (optional) 

• ½ lemon, juice and zest 

• 100g grated Parmesan (or similar vegetarian hard cheese), plus extra to serve 

Preparation 

• Bring a saucepan of water to the boil. Add the peas, boil for 2–3 minutes then drain and set aside. 

• Heat a deep, heavy-based frying pan or sauté pan over a medium heat and add the olive oil. Add the shallot and fry for 3 minutes, then add the garlic and cook for another minute. 

• Meanwhile, in a separate saucepan, bring the stock to a gentle simmer, then lower the heat to keep it warm until needed. 

• Add the cooked shallot and garlic to a high-speed blender along with the fresh herbs, half of the cooked peas and 160ml/5½fl oz of water. Blend until smooth then set aside. 

• In the same deep, heavy-based frying pan used for the shallot and garlic, melt the butter over a medium heat, then add the rice and toast for 1 minute. If you're using white wine, add it to the rice and stir until it is fully absorbed. 

• Gradually add the warm stock, one ladleful at a time, with the pan over a low heat and maintaining a gentle simmer. Stir regularly, making sure that each ladleful is completely absorbed before adding the next. 

• Once all the stock has been absorbed, gently stir in the pea purée and allow it to incorporate. Turn the heat down to very low and continue cooking for another 10–15 minutes, stopping when the rice is tender yet retains a slight bite. 

• Remove the pan from the heat and stir in the lemon juice and zest, and Parmesan until the cheese has melted, then mix in the remaining cooked peas. 

• Divide between bowls and serve garnished with a spoon of mascarpone, if you like, along with lemon zest, chopped chives, and more Parmesan. 

Please do try this at home and enjoy!  Feel free to send photos of your cookies to Mr Page at pagea@testvalley.hants.sch.uk.  

Danebury Chefs of the Week 

It has been a quiet week for practicals this week due to the Bank Holiday and our VE Day celebrations.  Chef of the week will return next week. 

Next Week’s Lessons 

Yr 7 – Pasta Salad (re-arranged from this week) 

Yr 8 –  New class orientation 

Yr 9 – New class orientation 

Yr 10 – Raising agents, Maillard reaction 

 

Food/ Healthy Eating Quote of the Week 

“Recipes tell you nothing. Learning techniques is the key.” — Tom Colicchio