Katy's Lasagne I Can Cook


Katy's Lasagne

Katy welcomes young cooks into her kitchen to cook a delicious Italian dish. They find out how mozzarella cheese is made and use it to make lasagne.


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Transcript


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I can cook!

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I can cook!

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Hello, lovely to see you. I've just been getting ready for the recipe.

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It's going to be so tasty today and I can't wait.

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-KNOCK ON DOOR

-Come in!

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-Hello, Katy.

-Hi, Katy.

-Hey, Jodie. Hey, Archie.

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Hey, Alfie. Hello, Sophie. Hello, Brooke.

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Do you want to know what recipe we're going to cook?

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ALL: Yes.

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Today's scrumptious recipe is going to be...

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ALL: Lasagne.

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Lasagne. And as I like to call it, Katy's lasagne.

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Doesn't that look so tasty?

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ALL: Yes.

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We're almost ready to start,

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but there's something we need to do first.

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-What do you think it is?

-ALL: Wash our hands.

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We need to wash our hands and put our aprons on.

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# Roll up your sleeves Give your hands a wash

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# With slippy, dippy soap Splish splash splosh

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# Cooking is fun but it can be mucky

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# So put your apron on to stop your clothes getting yucky

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-# Have you done your hands?

-Yes!

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-# Washed and dried

-Yes!

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-# Sleeves rolled up

-Yes!

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-# Apron tied

-Yes!

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# Let's take a look In the cookery book

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# What can you do? I can cook! #

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Let's get cooking!

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ALL: Yes!

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Let's get started.

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To make your own Katy's lasagne,

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you need a dish that can go in the oven, that has a lid, too.

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I've oiled yours. So first we put in some tinned chopped tomatoes.

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You need some, but not all of them, so take a little spoonful.

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Pop them into your bowl.

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Remember, you need some but not all.

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Can everyone say that?

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-ALL: Some but not all.

-That's it.

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Can you spread it all around the bottom, guys?

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-I keep making holes.

-That's all right, spread it all around,

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like a little red sea at the bottom.

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There, done it.

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-Everyone done?

-Yes.

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Have you made it nice and flat with your spoon?

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Now we're going to need some lasagne.

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This looks a little like paper, don't you think?

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-I'm going to write on it.

-Going to write on it? Dum-di-dum.

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Lasagne is a type of pasta.

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We're going to use it in our Katy's lasagne.

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We're going to tear it up like paper. Can you go rip?!

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-Rip! I ripped it in half.

-That's really good.

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It looks a bit like a treasure map.

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Now cover the tomatoes.

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It's a bit like putting them to bed with a blanket.

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Has everyone covered up their tomatoes?

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-There!

-And again, we're going to add some but not all

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of the chopped tinned tomatoes.

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Take another spoonful

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and let it land onto the pasta with a little splat.

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Spread it around with your spoon.

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Mine are all covered up.

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Have you put them to bed?

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-Yeah!

-Excellent, that's really good.

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That's really good.

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Remember, we're not going to use all of the tomatoes, just some of them.

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What do you think we need next?

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Let's put you to the test. Today's ingredient for you to guess.

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What do you think it's going to be?

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Let me give you some clues.

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The missing ingredient is soft. So, could it be...?

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No! You can't eat a woolly scarf!

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Let's try again.

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The missing ingredient is soft and rather squishy.

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So, could it be...

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A ball of modelling clay? You can't put that in a lasagne!

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But you can do this...

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Ta-da!

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Let's try again.

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The missing ingredient is soft, squishy

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and you might find it on a pizza.

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So, could it be...?

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Do you know what it is?

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This is a special type of cheese called mozzarella.

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We're going to need some in our lasagne.

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Let's find out some more on our computer. Come on.

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Mozzarella comes from milk made by an animal called a buffalo

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that looks a lot like a cow.

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First, the buffaloes are milked.

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The milk is then put in a big machine

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where it's heated up until the hard bits, called curds,

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separate from the watery bit, called whey.

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The curds and whey are then emptied out.

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The curds are kneaded and stretched in a large machine

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until they become a big, stringy cheese.

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The stringy cheese is stretched into a long strand of cheese,

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which is cut into balls by another machine.

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These balls are then put into packs with water

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to keep them fresh for us to eat.

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We've got some lovely mozzarella right here.

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We're going to squash it into little pieces with our forks.

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Everyone, let's get squishing!

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Yeah!

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Squash and squish,

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press right into the dish.

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I love squishing and squashing. Do you, girls?

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Yes.

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It's really good if you press it to the sides of the bowl.

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You're very good at it.

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Keep going till it's all broken into little pieces, like this.

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Now we're going to add some of our mozzarella onto our tomatoes.

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Use your fingers and get really sticky.

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Crumble it on.

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We can always wash our hands afterwards.

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-I love getting sticky fingers. Who likes getting sticky fingers?

-Me!

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Do you like getting sticky fingers as well?

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Look at my finger, eugh!

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Now we're going to use another type of cheese, called ricotta.

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We're going to spoon it on with two spoons.

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So, we scoop and we spread.

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And you can spread it around with your spoons,

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it's a nice soft cheese.

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What's the difference between the ricotta and the mozzarella?

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The mozzarella is hard to squish.

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And what's the ricotta like?

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-Easy to squish.

-It's more soft and squishy, isn't it?

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Can you pretend to spread at home with your hands, like this?

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Spread around the bowl.

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Now we're going to use a herb called basil.

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This is going to add lots of scrummy flavour to our lasagne.

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Are we going to tear it?

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We're going to tear it up like paper. Pretend to tear at home.

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Then sprinkle it on like autumn leaves, whee!

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If you smell the basil leaves, what do they smell like?

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Spring.

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That's lovely!

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They smell delicious. I love the smell of basil, do you?

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Now we're going to tear up some ham.

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So tear it up with your fingers, like this.

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I like putting ham in sandwiches, do you?

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And now scatter the ham into your dish.

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What colours have we got so far, Sophie?

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We have got pink, red, white and yellow.

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-And what about the basil leaves?

-Green.

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Green's my favourite colour.

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And now we're going to get our pinchy fingers out.

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Can you get your pinchy fingers out and go wa, wa, wa, wa?

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Can you get your pinchy fingers out at home?

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Ready? Wa, wa, wa, wa, wa!

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And now we're going to take a pinch of pepper

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and scatter it on.

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Now we're going to try and remember all the ingredients

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we've used so far.

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First of all we had tomatoes,

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then we had pasta,

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then we had mozzarella cheese,

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then we had ricotta cheese,

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then we had basil leaves,

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then we put in some ham

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and then last of all we put in a pinch of pepper.

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To make the lasagne bigger, we need to add all the ingredients again.

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Add to the top of the lasagne the smooth ricotta

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and the crumbly mozzarella.

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And now we're going to sprinkle some olive oil on top.

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Dip your little brush in, it's a bit like a paintbrush,

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and then dribble it all over the top.

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You can just sprinkle it, like me.

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Archie, what does it remind you of?

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-Sunshine.

-Of the sunshine?

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-Why, what colour is it?

-Golden yellow, and the sun's golden yellow.

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That's true, it is golden yellow like the sun.

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Shall we sprinkle a bit of sun on top of our lasagne?

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Sprinkle a bit more.

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Now we're going to put on the lid

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because it's time to put our lasagne in the oven for 20 minutes.

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But, remember, with ovens beware because it's hot in there.

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Get an adult to help you. Come on, let's put them in the oven.

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Sophie... Oh, lovely.

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OK.

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Our lasagne's in the oven,

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but there's something we need to do while we wait.

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-What do you think it is?

-ALL: Tidy up.

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That's right, off we go.

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It's good to put away so we can use things another day.

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Now it's time to remember what we've made.

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# Scoop some tomatoes Juicy and red

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# Scoop, scoop, scoop Then spread, spread, spread

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# Squish the mozzarella Squish, squash, squish

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# Squish your mozzarella Squish it in the dish

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# Tear the lasagne Tear, tear, tear

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# Cover the tomatoes There, there, there

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# Tear up the ham Put it on a dish

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# Tear up the ham Just like this

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# Dribble, dribble, dribble Drip, drip, drip

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# Dribble olive oil Then pop on the lid

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# Dribble olive oil Then pop on the lid. #

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Our lasagne has cooked and it looks delicious.

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It's a bit too hot to eat, so we're going to wait for it to cool down.

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We've baked and stirred and torn and washed,

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we've oiled and mixed, sprinkled and squashed.

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We can cook, we all know how,

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there's one more job we must do now.

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ALL: Let's lay the table!

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The lasagne has cooled down and is ready to eat.

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The waiting is over, enough of this talk,

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let's taste what we've cooked with a knife and fork.

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Come on, everyone, dig in!

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This is really good, everyone.

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Really tasty.

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Very scrumptious.

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Our lasagne is absolutely delicious. We did it!

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ALL: We can cook!

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That's it for now. I can't wait to see you all again.

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Just remember, YOU can cook too!

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You've eaten all yours, Alfie!

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-Was it really tasty?

-Delicious.

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Mm! What do you think of yours?

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-Delicious.

-What about the cheesy bit?

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I tried to eat it but it was too big.

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-Mash it up, if you want.

-I like this part.

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If you want to make today's recipe, go to...

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Katy welcomes some young cooks into her kitchen to cook up a delicious Italian dish. Join them as they find out how mozzarella cheese is made and use it to make their own tasty Lasagne.


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