Word spread, and soon a bumper crop was harvested. The produce was stored in the cool dark interier of the school while a plan was hatched for a feast!
Towards the end of term the spuds (parboiled by enthusiastic parents) were barbecued with olive oil and rosemary (from the herb spiral, of course).
Chef Peter cooked an enormous number of spuds while students and parents queued up for serve after serve of the delicious potatoes.
