STUDENTS got a taste of Spanish life this week at Cockermouth School.

Churros, tapas and paella were all on the menu when the Y10 GCSE language students took part in a Spanish-themed cookery session.

They each chose their own recipe and rustled up a dish while chatting in Spanish and listening to authentic music.

Teacher Jo Pickavance said: "I wanted to do something a bit different and bring the curriculum alive. They all chose their own recipes and are cooking them while chatting in Spanish. They are loving it, they will remember this for ever."

As the room filled with the sounds and smell of Spain, Matthew Sale, 15, created churros with a mango and passion fruit dipping sauce.

Helena Segar, 15, was making arepas, which are similar to corn bread.

"It's good to see all the different recipes, I enjoyed researching what I was going to do," she said.

Tortilla with potatoes and chorizo was on Evie Williams' menu.

"My dad makes it for me lots so I wanted to try doing it, " said Evie, 15.

Jenny Weakley, 15, opted for paella with prawns and paprika.

"I like that our school gets the opportunity to do things like this. We're expanding our vocabulary and having a lot of fun," said Jenny.

The following day, the school cookery department welcomed Cockermouth butcher Andrew Reed, from Lindsay's.

Food and nutrition teacher Heather Sale said: "As part of the GCSE food preparation and nutrition course, students need to demonstrate their knife skills and be able to joint a chicken.

"When I was in Lindsay's butchers recently, I asked if they would mind coming in to work with the students, to develop their skills. Andrew Reed was delighted to do so."

The students were given a whole chicken and Andrew demonstrated how to divide it into its component parts - breasts, wings, thighs, drumsticks.

He talked to them about how they could use each part. The students then worked on their chickens to remove all the parts, with guidance from Andrew.

"All the parts will be used in practical lessons," said Mrs Sale.

"My group have marinated the wings and drumsticks in a sticky chilli sauce, they will make the thighs in to a Mediterranean tomato and rosemary casserole, the breasts will make a chicken Kiev style dish and the carcasses are being made into a chicken and sweetcorn soup.

"Andrew was really impressed with the skills and attitude of the students - they worked hard and produced some excellent results."