Welcome to our Year 3 page!
We are looking forward to another successful year!
In Year 3 there are 2 classes.
3E: Mr Edginton with assistant Mrs Everitt.
3HL: Mrs Holt and Mrs Lane.
- Swimming begins Monday 8th of January for class 3HL - See letter below. 3E will be doing gymnastics on Monday mornings.
- P.E is on Wednesday.
- Homework will be given out to the children every Thursday and will be expected to be returned on the following Tuesday.
- Homework will consist of Orange English/Topic books and online maths work.
- PLEASE NOTE: Due to recent feedback at parent's evening, we are now handing out spellings on Monday. Spelling tests will be carried out as normal every Monday unless stated otherwise.
You can access the online maths homework by following this link and logging on with your child's details: www.activelearnprimary.co.uk Maths homework will start Thursday 11th September.
The school code is: astw
- Please remember to name all property, clothing, shoes, lunch boxes, drinks bottles etc.
- In year 3 we no longer receive free fruit but you are welcome to bring your own healthy snacks for break time.
A date for your diaries: Year 3 will be running a healthy cafe on Tuesday 10th July. The children will be fully involved as waiters and waitresses. Parents and Grandparents are invited.
Over the next 6-7 weeks, the children will have a fantastic opportunity to cook and taste some healthy dishes in small groups.
Week 1 healthy dishes: Roasted Red Pepper & Tomato Soup & a Healthy Burger! (PDF below)
For more information regarding future or other topics please see our Year 3 Curriculum Page.
Roasted Red Pepper & Tomato Soup (Serves 4) Ingredients 5 Red Peppers, halved (stalks removed and deseeded) 1kg ripe vine tomatoes, halved and deseeded 8 large cloves of garlic, unpeeled 3 tbsp extra virgin olive oil 1 tbsp dried oregano 700ml vegetable stock 1 tsp paprika 2 tbsp tomato puree Method Preheat the oven to 200°C (180°C Fan, Gas 6), line 2 baking trays with greaseproof paper. Divide the peppers, tomatoes between the trays, adding 4 garlic cloves to each tray. Drizzle with olive oil and sprinkle with salt, pepper, and oregano. Cook in the oven for 30 minutes. Leave to cool for a few minutes, remove the skin from the garlic cloves. Place the garlic into a large saucepan along with the peppers and tomatoes. Pour over the vegetable stock and then add the paprika and tomato puree. Bring to the boil, then reduce the heat to a simmer and cook for 15 minutes. Remove from the heat. Blend the soup with a hand blend or food processor until smooth. Healthy Burger (SERVES 6) Ingredients 400g sweet potatoes ½ tsp black pepper 1 onion ½ tsp ground cumin Olive oil ½ tsp garlic powder 250g precooked brown rice ½ smoked paprika 20g breadcrumbs 2 tbsp plain flour ½ tsp salt 1 x 400g tin black beans To Serve 1 beefsteak tomato 6 burger buns 1 gem lettuce or ½ iceberg lettuce Dressing of your choice 1 red onion Method Peel the sweet potatoes and cut into 2cm cubes. Put them onto a lined baking tray and bake for 30 minutes. Leave to cool. Peel and finely chop the onion. Pour a little oil into a frying pan and fry the onion for 10-15 minutes, until very soft. Transfer the onion into a bowl and clean the frying pan. Put the sweet potato, rice, breadcrumbs, salt pepper, cumin, garlic powder, smoke paprika and flour into the food processor. Drain the black beans and add them to the food processor. Blitz everything up until it forms a thick paste. Scrape the paste into a bowl along with onion and mix together with a spoon. Add a little oil to the frying pan and put on a medium heat. Divide the mixture into six and mould them into patty shapes. Place the patties in the hot pan and fry for 3 minutes on each side until golden. While the burgers are cooking, slice the tomato, separate the lettuce leaves and peel and slice the onion into thin rings. Now you’re ready to build your burger!