Foods in the second half of the year has focused on changing up the recipe to suit different stakeholders as well as ourselves.

We have made layered granola, lentil burgers, designer biscuits, cake-in-a-cup, and bread. Everyone had different flavours and there were a wide variety of colours and shapes.

We had to think about WHO we were making for, WHERE it was to be eaten, and WHAT we are making in order to make good decisions about how we are going to modify our recipe.  We had some fails but mostly successes and we all learnt from our recipes, and had some tasty results.