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The primary schoolchildren washed their hands and rolled up their sleeves to start their pizza preparation. They rolled out the dough, topped them with a homemade tomato sauce base, cheese and choice of healthy toppings.

The pupils discussed food wastage tips, seasonal and local produce as well as other the importance of cooking together, which was the first theme day of NSMW.

Kath Breckon, former School Chef of the Year (SCOTY) winner and development chef at North Yorkshire Council, said: We had a few tricks up our chef’s jackets to show the pupils how one of their school lunch favourites can be made at home, shared with family and friends with a few hidden extras. Using a 50/50 dough helps with a slow release of energy and fibre to their day.

“Then, with our young chefs shocked faces we pulled out the butternut squash. Wondering what we were to use this strange looking vegetable for filled the room, explaining hiding vegetables gives them and their families extra superpowers. The hidden squash adds a buttery taste to the dough without adding any additional fat, and not needing to peel the skin as this is where all the nutrients are.”