We all know how important it is to stay healthy so each month we will be giving you a top tip and a tip top new recipie. Last month my tip was to keep hydrated, and we made some pretty cool Dippy Eggs!.

For this month here is my........

Top Tip:

Eat oily fish!

Fish is an important source of protein, and we should aim to eat 2 servings each week. Oily fishes are high in Omega-3 which helps you're brain to function at it's best, and helps to keep your heart healthy. Examples of oily fishes are: salmon, trout, mackrel, herring and sardines.

JTC Recipe of the Month:

Macaroni Cheese!from http://www.phunkyfoods.co.uk/

Ingredients:

-175g macaroni pasta
-60 grams frozen peas
-25 grams butter
-60 grams button mushrooms
-25 grams cornflour
-300ml semi-skimmed
-½ teaspoon Dijon mustard
-85 grams mature Cheddar
-Black pepper

Equipment:

-Oven and oven gloves
-Weighing scales
-Knife
-Chopping board
-Cheese grater
-Milk Pan
-Colander
-Spoons
-Oven proof dish

Method:

1. Preheat the oven to 200°C - Get a grown up to do this bit!
2. Boil a kettle and cook the macaroni in boiling water according to the instructions on the packet. Add the frozen peas for the last 3
minutes of cooking time and then drain.
3. Thinly slice the mushrooms and grate the cheese - be careful of your fingers using sharp knives and graters
4. Heat the butter in a pan over a medium heat, add mushrooms and saute for 2 minutes.
5. Blend the cornflour with a little of the milk in a jug. Gradually add the remainder of the milk.
6. Gradually add the milk to the mushrooms in the pan, stirring continuously until the sauce just reaches the boil and has thickened.
7. Remove from the heat, stir in mustard, half the cheese and pepper to taste.
8. Stir in the macaroni and peas.
9. Spoon into an ovenproof dish, sprinkle the remaining cheese over the top.
10. Bake for 15-20 minutes until bubbling and golden brown.