example one-week, spring summer primary school lunch...

Example one-week, spring–summer

primary school lunch menu

October 2015

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Example spring-summer 2015 primary school menu

This example one-week, spring–summer lunch menu for primary schools meets the new school food standards1 and best practice guidance for school caterers, and provides portion sizes in line with typical published primary portion sizes.2 It has been nutritionally analysed to ensure it meets primary school children’s nutritional requirements.3 The menu was originally produced to support the Universal Infant Free School Meals programme. It includes main meals, accompaniments, desserts and drinks. Many of the recipes are from the School Food Plan ‘What Works Well’ Recipe Hub, which includes tried-and-tested recipes from school caterers. This was supported by Public Health England and published in June 2015.4

Recipe key features Each recipe includes the following information:

Ingredients: the ingredients are in line with best practice guidance for school caterers. For example:

canned fruit and vegetables are in water or natural juice with no added salt or sugar

baked beans are reduced-salt and reduced-sugar varieties

cheese used is lower-fat. Number of portions and portion sizes: these are stated for each recipe and are in line with typical primary school portion sizes. However, pupils’ individual requirements will vary, so school cooks should adjust portion sizes accordingly. Allergy information: each recipe provides information about the allergens included within the ingredients used, to help schools cater for pupils with allergies and intolerances. The allergen information is based on allergens typically present in ingredients used within each recipe, but individual products and brands may vary, so it is important to check the products you are using. Under EU and UK laws introduced in December 2014, food businesses (including schools) must be able to provide allergen ingredients information for the food they provide, detailing which of 14 different allergens are included in each food and drink item provided. More guidance on this requirement is available from the Food Standards Agency website5, and in a factsheet for schools produced by the Children’s Food Trust.6

1 The Requirements for School Food Regulations 2014. Available at: www.legislation.gov.uk/uksi/2014/1603/pdfs/uksi_20141603_en.pdf 2 School Food Plan (2014). School Food Standards: A practical guide for schools, their cooks and caterers. Available at: www.schoolfoodplan.com/standards/ 3 The school food standards are food-based only and do not require schools and caterers to nutritionally analyse their menus. Recipes and the menu in this document were analysed against the nutrient framework included in Children’s Food Trust report ‘Development and pilot testing of revised food-based standard for school lunches in England.’ Available at: www.schoolfoodplan.com/wp-content/uploads/2014/02/School-Food-Plan-Pilot-study-EVALUATION-REPORT-Final-V3.pdf and have been updated to reflect new Dietary Reference Values for energy, and dietary recommendations for fibre and sugars published by the Scientific Advisory Committee on Nutrition in 2011 and 2015 respectively, and available from www.gov.uk/government/publications/sacn-dietary-reference-values-for-energy and www.gov.uk/government/publications/sacn-carbohydrates-and-health-report 4 The School Food Plan ‘What Works Well’ Recipe Hub available at: http://whatworkswell.schoolfoodplan.com/ 5 Food Standards Agency food allergen labelling resources are available at: www.food.gov.uk/allergen-resources 6 Producing and sharing allergen information: a guide for schools and school caterers in England. Available at: www.childrensfoodtrust.org.uk/specialdiets

http://www.legislation.gov.uk/uksi/2014/1603/pdfs/uksi_20141603_en.pdf

http://www.schoolfoodplan.com/standards/

http://www.schoolfoodplan.com/wp-content/uploads/2014/02/School-Food-Plan-Pilot-study-EVALUATION-REPORT-Final-V3.pdf

http://www.schoolfoodplan.com/wp-content/uploads/2014/02/School-Food-Plan-Pilot-study-EVALUATION-REPORT-Final-V3.pdf

http://www.gov.uk/government/publications/sacn-dietary-reference-values-for-energy

http://www.gov.uk/government/publications/sacn-carbohydrates-and-health-report

http://whatworkswell.schoolfoodplan.com/

http://www.food.gov.uk/allergen-resources

http://www.food.gov.uk/allergen-resources

http://www.childrensfoodtrust.org.uk/specialdiets

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Government Buying Standards for Food and Catering Services: each recipe includes information about how the ingredients used can support schools and their caterers to meet the nutrition criteria of the Government Buying Standards for Food and Catering Services, which help to further reduce levels of salt, fat, saturated fat and sugars in school menus.

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Spring–summer 2015 example one-week menu

Monday Tuesday Wednesday Thursday Friday

Meat or fish main course

Tandoori salmon [70] Chicken fajitas [70] Roast beef and gravy [75]

Five-bean chilli [70] Beef and ginger stir-fry [70]

Vegetarian main course

Goan QuornTM curry [20] Vegetable and bean burritos [20]

Crispy topped vegetable and bean pie [15]

Bean burger and wholemeal roll [20]

Oriental vegetable, QuornTM and spaghetti stir-fry [20]

Starchy food

Savoury rice [90]

Tortilla wraps [70] [in fajitas and burritos]

Roast potatoes [75] Potato [15] [as pie topping]

Brown rice [70] Sweet potato wedges [20]

Noodles [70] [in stir-fry] Wholemeal spaghetti [20] [in stir-fry]

Vegetables

Peas and broccoli [80] Runner bean slaw [80] Summer vegetable Polonaise [90]

Roasted aubergines and peppers [80]

Spring greens [80]

Salad bar

Carrot, peppers, cucumber sticks [20]

Onion and cabbage salad [10] [with falafel pittas]

Lettuce and tomatoes [20]

Summery salad [20] Lettuce, tomato and cucumber [20]

Light bites Jacket potato with tuna mayonnaise [10]

Falafel salad pittas [10] Chicken and roasted vegetable couscous [10]

Vegetable frittata and wholemeal roll [10]

Pick-me-up pasta salad [10]

Desserts

Peach and raspberry cobbler (FBD) with custard [75]

Banana cake and low-fat natural yoghurt [75]

Rice pudding and peaches [75]

Summer fruit yoghurt crunch pots (FBD) [75]

Apple flapjack [75]

Yoghurt and fresh fruit [25]

Yoghurt and fresh fruit [25] Yoghurt and fresh fruit [25]



Drinks

Fresh drinking water [50] Semi-skimmed milk [50]

Fresh drinking water [10] Semi-skimmed milk [40] Diluted fruit juice [50]




Provision mix [XX] is the estimated number of portions of each menu item that the caterer expects to provide. The provision mix on this menu has been expressed as a percentage. A mixture of white and wholemeal bread is available every day as ‘extra bread’. This is not included in the nutritional analysis. FBD = fruit-based dessert

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Contents

Recipe key features ................................................................................................................................. 2

Meat or fish main courses ...................................................................................................................... 7

Beef and ginger stir-fry ....................................................................................................................... 7

Chicken fajitas ..................................................................................................................................... 8

Roast beef and gravy........................................................................................................................... 9

Tandoori salmon ............................................................................................................................... 10

Vegetarian main meals ......................................................................................................................... 11

Bean burger and wholemeal roll ...................................................................................................... 11

Crispy topped vegetarian pie ............................................................................................................ 12

Five-bean chilli .................................................................................................................................. 13

Goan QuornTM Curry ......................................................................................................................... 14

Oriental vegetable, QuornTM and spaghetti stir fry .......................................................................... 15

Vegetable and bean burrito .............................................................................................................. 16

Hot and cold light bites ......................................................................................................................... 17

Chicken and roasted vegetable couscous ......................................................................................... 17

Falafel and salad pittas ..................................................................................................................... 18

Jacket potato with tuna mayonnaise ................................................................................................ 19

Pick me up pasta salad ...................................................................................................................... 20

Vegetable Frittata and wholemeal roll ............................................................................................. 21

Starchy accompaniments ...................................................................................................................... 22

Brown rice ......................................................................................................................................... 22

Roast potatoes .................................................................................................................................. 23

Savoury rice ....................................................................................................................................... 24

Sweet potato wedges ....................................................................................................................... 25

Vegetable and salad accompaniments ................................................................................................. 26

Carrot, cucumber and pepper sticks ................................................................................................. 26

Lettuce and tomatoes ....................................................................................................................... 27

Lettuce, tomato and cucumber ........................................................................................................ 28

Peas and broccoli .............................................................................................................................. 29

Roasted aubergines and peppers ..................................................................................................... 30

Runner bean slaw.............................................................................................................................. 31

Summer vegetable polonaise ........................................................................................................... 32

Summery salad .................................................................................................................................. 33

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Spring greens .................................................................................................................................... 34

Desserts ................................................................................................................................................. 35

Apple flapjack .................................................................................................................................... 35

Banana cake ...................................................................................................................................... 36

Custard .............................................................................................................................................. 37

Low-fat natural yoghurt .................................................................................................................... 38

Peach and raspberry cobbler ............................................................................................................ 39

Rice pudding and peaches ................................................................................................................ 40

Summer fruit yoghurt crunch pots ................................................................................................... 41

Yoghurt and fresh fruit ...................................................................................................................... 42

Drinks .................................................................................................................................................... 43

Semi-skimmed milk ........................................................................................................................... 43

Diluted fruit juice .............................................................................................................................. 43

Nutritional analysis of the menu........................................................................................................... 44

Nutrient content of an average primary school portion of each recipe ............................................... 45

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Meat or fish main courses

Beef and ginger stir-fry Allergy information: Egg, soya, wheat (gluten)

Recipe type: Meat main dish or grab and go. This recipe contains a portion of starchy food and a portion of meat. It counts towards the standards to provide a portion each of starchy food, meat, fish, eggs, beans and other non-dairy sources of protein each day, and a portion of meat or poultry three times each week.

Number of portions this recipe makes:

10 primary servings (240g)

Preparation time: 10 minutes

Cooking time: 20 minutes

Recipe adapted from: Children’s Food Trust, as featured in the Children’s Food Trust, Recipe for

success – Grab and go recipes and tips.

Quantity Ingredients

20ml (1 tbsp) vegetable oil

800g beef steak, trimmed and cut into thin strips

20g fresh ginger, grated

200g onions, peeled and sliced

150g green beans, trimmed and halved

150g red peppers, deseeded and sliced

150g mushrooms, sliced

10g (2 tsp) Chinese 5 spice

700g dried noodles (1.5kg cooked weight)

30ml (2 tbsp) white wine vinegar

30ml (2 tbsp) reduced-salt light soy sauce

30ml (2 heaped tsp) honey

30g spring onion, sliced

Method

1. Heat the oil in a large pan, add the beef and cook quickly until sealed, then remove from the pan.

2. Add the ginger, onions, beans, peppers and mushrooms to the pan and cook for a couple of minutes.

3. Return the beef to the pan and add the 5 spice.

4. Cook the noodles according to the manufacturer’s instructions.

5. Add the noodles to the stir-fry with the vinegar, soy sauce and honey and stir to coat.

6. Garnish with spring onions before serving.

GBSF: choose oils based on unsaturated fats and cooking sauces with less than 0.83g per 100g salt.

Serving suggestion: in a noodle box with chopsticks.

Top Tip: swap beef for the same quantity of QuornTM or tofu for a vegetarian alternative.

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Chicken fajitas Allergy information: Wheat (gluten)

Recipe type: Meat main dish or grab and go. This recipe provides a portion of starchy food and a portion of meat. It counts towards the standards to provide a portion each of starchy food, meat, fish, eggs, beans or other non-dairy sources of protein each day, and a portion of meat and poultry three times each week.





Recipe adapted from: EATS (East Anglian Taste for Schools)




4g (1 clove) garlic, peeled and chopped

600g chicken breast, diced

250g red pepper, deseeded and sliced

7.5g (2 tsp) ground cumin

2g (¾ tsp) chilli powder

2g (¾ tsp) paprika

5g (1½ tsp) ground turmeric

800g canned chopped tomatoes

650g (10 x 10” wraps) tortilla wraps

Method

1. Heat the oil in a large pan, add the onions and garlic and cook for 3–4 minutes until softened.

2. Add the chicken and cook until it is cooked through and turns golden.

3. Stir in the pepper and spices and cook for a further 2 minutes.

4. Add the chopped tomatoes and cook until most of the liquid has gone.

5. Warm the tortillas in a heated oven for 3 minutes.

6. Spread the chicken mixture over each tortilla. Fold up the wrap from the bottom edge and each side then roll up.

GBSF: Choose oils based on unsaturated fats and tortilla wraps with less than 1.0g salt per 100g.

Serving suggestion: swap wraps for pitta bread or brown rice.

Top Tip: swap chicken for beans for a vegetarian alternative.

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Roast beef and gravy Allergy information: Milk, wheat (gluten), soya

Recipe type: Meat main. This recipe provides a portion of meat and counts towards the standard to provide a portion of meat, fish, eggs, beans or other non-dairy sources of protein each day and a portion of meat and poultry three times each week.


40 primary servings (45g roast beef, 25g gravy)


Cooking time: 2 hour 50 minutes

Recipe adapted from: Children’s Food Trust


2.6kg beef roasting joint

75g reduced-salt beef gravy granules

1 litre boiling water

Method

1. Preheat the oven to 180°C/350°F/gas mark 4.

2. Place the beef joint in a roasting tin and cook in the middle of the oven for approximately 2 hours 50 minutes. The joint is cooked when its juices run clear when pierced and there is no pink meat remaining.

3. Combine the gravy granules and boiling water and mix well until all the granules are dissolved.

GBSF: choose gravy with a salt content of less than 0.6g per 100ml when made up.

Serving suggestion: seasonal vegetables and roast potatoes.

Top Tip: include a variety of different meats as part of roast dinners throughout the year.

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Tandoori salmon Allergy information: Fish, milk

Recipe type: Main fish dish. This dish provides a portion of oily fish, which is required once every

three weeks as part of lunch provision. It also counts towards the standard to provide a portion of

meat, fish, eggs, beans or other non-dairy sources of protein each day.



Preparation time: 5 minutes (plus 3 hours’ marinating)


Recipe adapted from: Mark Webster, St Anne’s Academy


5g (1½ tsp) ground ginger

5g (1½ tsp) ground coriander

5g (1½ tsp) ground cumin

5g (1½ tsp) paprika

5g (1½ tsp) ground turmeric

5g (1½ tsp) cayenne pepper

3g (1 tsp) ground cinnamon

2.2 litres low-fat natural yoghurt

4.5kg skinless and boneless salmon, sliced into portions

Method

1. Mix all the spices together with the yoghurt and thoroughly coat the salmon pieces. Allow to

marinate for at least 3 hours.


3. Place the salmon portions on a baking tray and roast for 8 minutes until cooked through.

GBSF: none.

Serving suggestion: with savoury rice and kachumber salad available in the School Food Plan recipe hub here: http://whatworkswell.schoolfoodplan.com/articles/view/517 .

Top Tip: swap salmon for chicken breasts or pork loins.

http://whatworkswell.schoolfoodplan.com/articles/view/517

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Vegetarian main meals

Bean burger and wholemeal roll Allergy information: Wheat (gluten), egg, soya, sulphites

Recipe type: Vegetarian main. This recipe provides a portion of non-dairy source of protein. It counts towards the standard to provide a portion of meat, fish, eggs, beans or other non-dairy sources of protein each day and a portion of non-dairy source of protein for vegetarians at least three days each week.


20 primary servings (85g burger, 50g roll)



Recipe adapted from: Howden School and Technology and East Riding of Yorkshire Council,

originally featured in the Children’s Food Trust booklet, Recipes for success – Wholefood recipes and

tips [now included in Recipes for success – non-dairy protein recipes].


800g canned kidney beans, rinsed and drained (512g drained weight)

800g canned butter beans, rinsed and drained (456g drained weight)


400g onions, peeled and finely diced

20g (5 cloves) garlic, crushed

15g (5 tbsp) dried thyme

10g (2 tbsp) ground pepper

170g wholemeal breadcrumbs

50ml lemon juice

50g 1 egg, beaten

1kg (20 rolls) wholemeal rolls

Method


2. Heat the oil and fry the onions and garlic for 10 minutes until softened.

3. Add the beans and thyme and cook for a further 5 minutes.

4. Cool the bean mixture then pulse for 30 seconds in a food processor or until it becomes a rough paste.

5. Add the pepper, breadcrumbs, lemon juice and sufficient beaten egg to make a stiff mixture.

6. Divide the mix into balls and shape into 20 burgers. Place on a greased baking tray.

7. Bake the bean burgers in the oven for 20 minutes. Serve in a bread roll.

GBSF: choose oils based on unsaturated fats and bread with less than 1.0g salt per 100g.

Serving suggestion: with a seasonal salad and potato wedges.

Top Tip: add paprika and chilli powder to make spicy burgers.

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Crispy topped vegetarian pie Allergy information: Milk, sulphites

Recipe type: Vegetarian main. This recipe provides a portion of starchy food and non-dairy source of protein. It counts towards the standard to provide a portion each of starchy food and meat, fish, eggs, beans or other non-dairy sources of protein each day, and a portion of non-dairy source of protein for vegetarians at least three days each week.




Cooking time: 1 hour

Recipe adapted from: Derbyshire County Council


150g carrots, peeled and sliced

150g cauliflower, trimmed

150g broccoli, trimmed


85g onion, peeled and finely chopped

2g (½ clove) garlic, peeled and finely chopped


65g tomato purée

1kg canned cannellini beans, drained (600g drained weight)

1.7kg potatoes, peeled and thinly sliced

170g reduced-fat cheese, grated

Method


2. Steam the vegetables until tender, drain and leave to cool.

3. Heat the oil in a pan and add the onion. Cook until softened.

4. Add the garlic and cook for a further minute. Add the chopped tomatoes and tomato purée and combine.

5. Mix all the vegetables and beans into the tomato mix and put into a baking tin.

6. Top with the potatoes and sprinkle with cheese.

7. Bake in the oven for approximately 30 minutes until golden and the bean mixture reaches the required core temperature.

GBSF: choose oils based on unsaturated fats and choose a hard yellow cheese which has a maximum total fat content of 25g per 100g.

Serving suggestion: with a seasonal salad or vegetables.

Top Tip: use a stronger-tasting Cheddar as you need less of it for the same flavour.

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Five-bean chilli Allergy information: Egg

Recipe type: Vegetarian main dish. This recipe provides a portion of non-dairy source of protein and counts towards the standard to provide a portion of meat, fish, eggs, beans or other non-dairy sources of protein each day and a portion of non-dairy source of protein for vegetarians at least three days each week.





Recipe adapted from: EATS (East Anglian Taste for Schools)




1kg QuornTM mince

50g red pepper, deseeded and sliced

8g (2 cloves) garlic, peeled and chopped

1.3kg five bean salad, drained (800g drained weight)

50g tomato purée


10g (2 tsp) hot chilli powder

Method

1. Heat the oil in a large pan. Add the onions and cook until softened.

2. Add the QuornTM mince, sliced peppers and chopped garlic and cook for a further 3–4 minutes.

3. Add the remaining ingredients and cook for a further 15–20 minutes until thickened.

GBSF: choose oils based on unsaturated fats.

Serving suggestion: with rice, salsa, low-fat natural yoghurt or guacamole.

Top Tip: serve in a pitta bread or wrap as a grab and go option.

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Goan QuornTM Curry Allergy information: Egg, milk, sulphites

Recipe type: Vegetarian main. This recipe provides a portion of non-dairy source of protein. It counts

towards the standard to provide a portion of non-dairy source of protein at least three times each week.



Preparation time: 1 hour 10 minutes


Recipe adapted from: Lancashire County Commercial Group


Sauce:

15g (1 tbsp) paprika

15g (1 tbsp) ground turmeric

15g (1 tbsp) ground coriander

15g (1 tbsp) ground cumin

5g (1½tsp) mild chilli powder

20ml lemon juice

100g low-fat natural yoghurt

For the QuornTM and vegetables:

15ml (1 tbsp) olive oil

150g onions, peeled and chopped

20g garlic purée

800g QuornTM pieces

400ml reduced-fat coconut milk

100g low-fat natural yoghurt

15g (3 tbsp) fresh coriander, chopped

Method

1. For the sauce, combine all the ingredients in a bowl, mixing well, then cover and leave in the fridge for 1 hour to allow the flavours to develop.

2. When ready to cook, heat the oil in a pan, add the onions and cook until soft. Add the garlic purée and cook for a further minute.

3. Add the QuornTM along with the marinade and cook for about 5 minutes. 4. Add the coconut milk and simmer until the vegetables are cooked and the sauce has

thickened. Finish with a spoon of the low-fat natural yoghurt and sprinkle of fresh coriander.


Serving suggestion: boiled brown rice.

Top Tip: use chickpeas and lentils instead of QuornTM .

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Oriental vegetable, QuornTM and spaghetti stir-fry Allergy information: Egg, soya, wheat (gluten)

Recipe type: Main vegetarian. This recipe provides a portion each of protein, starchy food and

vegetables. Using wholegrain spaghetti means that this recipe provides one portion of wholegrain

starchy food, required once a week at lunchtime.





Recipe adapted from: Food for Thought


1kg spaghetti, wholegrain


1.1kg QuornTM pieces

300g red onions, peeled and chopped

20g (5 cloves) garlic, peeled and crushed

300g carrots, peeled and sliced

300g mixed red and green peppers, deseeded and sliced

300g mangetout

300g frozen sweetcorn, defrosted

15ml (1 tbsp) reduced-salt soy sauce

6g (2 tsp) chilli powder

20g fresh coriander, chopped

Method

1. Cook the spaghetti according to the manufacturer’s instructions, then drain.

2. Heat the oil in a large wok. Add the QuornTM pieces, onions and garlic and stir-fry for 1

minute, stirring well.

3. Add the remaining vegetables and cook on a high heat for 5 minutes.

4. Add the soy sauce and chilli powder.

5. Add the cooked spaghetti to the vegetables and mix thoroughly.

6. Sprinkle with coriander and serve.


Serving suggestion: add chicken strips or tofu.

Top Tip: mix white and wholegrain spaghetti and choose soy sauce with less than 2.0g salt per 100g.

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Vegetable and bean burrito Allergy information: Wheat (gluten)

Recipe type: Vegetarian main or grab and go option. This recipe provides a portion each of vegetables, starchy foods and non-dairy source of protein. It counts towards the standard to provide a portion of starchy food every day and a portion of non-dairy course of protein at least three times each week. Number of portions this recipe makes:




Recipe adapted from: Lancashire County Commercial Group


170g brown rice

2g (¾ tsp) ground cumin

20g ground coriander

5g (1½ tsp) ground paprika

300ml canned tomatoes

50ml tomato purée


60g red onions, peeled and chopped

60g green peppers, deseeded and sliced


800g five bean salad, drained (500g drained weight)

6 x 6” wraps for primary (640g) 6" wholewheat flour tortillas

Method

1. Cook the rice according to the manufacturer’s instructions, then drain.

2. Heat a pan. Add the spices and dry-fry for 1–2 minutes. Add the canned tomatoes and tomato purée, bring to the boil then simmer for 10 minutes.

3. Heat the oil in a separate pan, add the onions and peppers and cook for 4–5 minutes.

4. Add the mixed beans and tomato sauce to the pan. Reduce the heat and simmer for 10 minutes.

5. Warm the tortillas according to the manufacturer’s instructions. Please ensure the tortillas and sauce reach an appropriate core temperature.

6. Assemble the burrito: lay the warm tortillas on a flat surface. Top with a portion of the cooked rice, then the vegetable and bean mixture. Fold in the sides and then roll up.

7. Cut at an angle and serve immediately.

GBSF: choose oils based on unsaturated fats and tortilla wraps with less than 1.0g salt per 100g.

Serving suggestion: plain yoghurt or guacamole and a side salad.

Top Tip: make into enchiladas by topping with tomato sauce and grated cheese and baking in the oven.

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Hot and cold light bites

Chicken and roasted vegetable couscous Allergy information: Celery, egg, milk, wheat (gluten)

Recipe type: Grab and go. This dish provides a portion of starchy food and a portion of meat. This dish counts towards the food-based standard for lunch to provide a portion each of starchy food and of meat, fish, eggs, beans and other non-dairy sources of protein.





Recipe adapted from: Children’s Food Trust, as featured in the Children’s Food Trust, Recipe for

success – Grab and go recipes and tips.


200g mushrooms, sliced

200g onions, diced

200g aubergine, diced

200g celery, sliced

200g peppers, deseeded and diced

200g courgette, sliced


50ml vegetable oil

1kg couscous (2.2kg cooked weight)

1 litre boiling water

6g (1 cube) reduced-salt vegetable stock cube

800g cooked chicken, cut into bite-sized pieces

Method


2. Place the vegetables and garlic on a baking tray and drizzle with the vegetable oil.

3. Roast the vegetables for 40 minutes, turning them over occasionally. Remove and allow to cool.

4. In a large bowl, cover the couscous with the boiling water and crumble over the stock cube, stirring it in. Cover the bowl with plastic film and set aside while the vegetables are cooking or until the water is absorbed.

5. Fluff up the couscous with a fork, add the roasted vegetables and the diced chicken and mix to combine.

GBSF: choose oil based on unsaturated fat, and stock preparations which are lower-salt varieties (below 0.6g per 100ml).

Serving suggestion: serve hot or cold.

Top Tip: replace chicken with chickpeas for a vegetarian dish.

18

Falafel and salad pittas Allergy information: Milk, sulphites, wheat (gluten)

Recipe type: Grab and go. This recipe provides a portion of starchy food and a portion of beans. This dish counts towards the food-based standard for lunch to provide a portion each of starchy food, and of meat, fish, eggs, beans and other non-dairy sources of protein.


8 primary servings (151g, plus 60g pitta)



Recipe adapted from: Chartwells, as featured in the Children’s Food Trust, Recipe for success – Grab and go

recipes and tips.


5ml (1 tsp) vegetable oil

800g canned chickpeas, drained (480g drained weight)

80g onion, diced

8g (2 cloves) garlic

7g (½ small) fresh chilli, deseeded and crushed

80g carrot, grated, moisture squeezed out

3g (1 tsp) ground cumin

3g (1 tsp) ground coriander

40g plain flour

50g fresh coriander leaves, chopped

75g onion, finely sliced

100g white cabbage, shredded

120g low-fat plain yoghurt

15g fresh mint, chopped

15g fresh parsley, chopped

8 x small (60g) wholemeal pitta pockets

150g lettuce, shredded

Method


2. Grease a baking tray with the vegetable oil.

3. Blend the chickpeas, onion, garlic, chilli, carrot, cumin, coriander, plain flour and fresh coriander leaves in a food processor to form a rough paste.

4. Form into 24 balls, flatten slightly, place on the baking tray and refrigerate for 15 minutes.

5. Place in the oven and bake for 15 minutes, then turn over and cook for another 10 minutes until they are brown on the outside.

6. To make the salad, mix the onion, cabbage, yoghurt, mint and parsley together and chill.

7. Toast the pittas in the oven according to the manufacturer’s instructions.

8. Serve the falafels, 3 in each 63g pitta, with lettuce and the yoghurt salad.

GBSF: choose vegetable oil based on unsaturated fat, choose pitta bread with less than 1.0g salt per 100g.

Serving suggestion: with couscous salad instead of pitta.

Top Tip: replace chickpeas with kidney beans or black-eye beans.

19

Jacket potato with tuna mayonnaise Allergy information: Egg, fish, milk, mustard

Recipe type: Light bite. The recipe provides a portion of starchy food, and a portion of protein. It counts towards the standards to provide a portion each of starchy food, and of meat, fish, eggs, beans or another non-dairy protein every day.




Cooking time: 1 hour

Recipe adapted from: ISS Catering


2.8kg baking potatoes

740g tuna, canned in spring water, drained (600g drained weight)

100g reduced-fat mayonnaise

10g (2 tbsp) fresh parsley, finely chopped

5ml lemon juice

Method


2. Cook the potatoes in the oven for 1 hour until they are golden and the skins are crispy.

3. Cut a 'X' in the top of each jacket potato and squeeze it at the base so that the jacket opens up. These are then ready to serve with the filling added into the top of the potato.

4. In a large bowl, mix together the tuna, mayonnaise, parsley and a good squeeze of lemon juice.

GBSF: none.

Serving suggestion: with a portion of salad.

Top Tip: offer a variety of different jacket potato toppings across the menu.

20

Pick-me-up pasta salad Allergy information: Milk, wheat (gluten)

Recipe type: Cold light bite. This recipe provides a portion each of starchy food, dairy food and

vegetables.




Cooking time: None

Recipe adapted from: Solihull Catering Service


15ml (1 tbsp) vinegar

5g (1 tsp) sugar


500g wholemeal pasta, cooked (220g raw weight)

25g fresh basil leaves, chopped

340g tomatoes, cut into wedges

100g reduced-fat Cheddar cheese, cut into small cubes

70g slices of lean cooked ham, diced

2g (1 tsp) black pepper

Method

1. Put the vinegar and sugar in the mixing bowl. Add the garlic and mix well.

2. Add the pasta and basil leaves and stir to combine.

3. Add the tomato wedges to the pasta mixture.

4. Add the cheese to the salad.

5. Serve with the ham and pepper sprinkled on the top.

GBSF: choose hard yellow cheese which has a maximum total fat content of 25g per 100g, and ham with less than 1.63g salt per 100g and lower saturated fat content wherever possible.

Serving suggestion: serve in bowls or disposable salad cartons.

Top Tip: this recipe makes a great grab and go option for the summer.

21

Vegetable frittata and wholemeal roll Allergy information: Eggs, milk

Recipe type: Grab and go. This dish provides a portion of non-dairy source of protein and counts

towards the food-based standard for lunch to provide a portion of meat, fish, eggs, beans and other

non-dairy sources of protein every day, and the standard to provide a portion of a non-dairy source

of protein three or more days each week for vegetarians.





Recipe adapted from: Children’s Food Trust, as featured in the Children’s Food Trust, Recipes for

Success – Mid-morning break recipes and tips.



300g onions, peeled and finely chopped

200g button mushrooms, sliced

160g red peppers, deseeded and chopped

180g potatoes, boiled and chopped

180g broccoli florets

200g canned sweetcorn, drained (160g drained weight)

16 eggs

175ml semi-skimmed milk

4g (approx. 2 tsp) black pepper

900g wholemeal rolls

70g unsaturated-fat spread

Method

1. Heat the oil in a very large frying pan. Add the onions and fry for 4–5 minutes over a low

heat.

2. Add the mushrooms, pepper, potato, broccoli and sweetcorn and continue to fry gently for a

further 4–5 minutes.

3. Beat the eggs, milk and black pepper together, then pour the mixture over the vegetables.

Turn down the heat to very low.

4. Continue to cook, without stirring, until the egg is cooked.

5. Cut the frittata into slices and serve with wholemeal rolls and spread.

GBSF: choose milk which is reduced-fat (i.e., has a fat content of no more than 1.8g per 100g). If using a baguette, choose brands with less than 1.0g salt per 100g; if using cheese, choose hard yellow cheese which has a maximum total fat content of 25g per 100g.

Serving suggestion: in a wholegrain baguette with tomato salad.

Top Tip: add some cheese and place under the grill for 1–2 minutes until golden.

22

Starchy accompaniments

Brown rice Allergy information: None

Recipe type: Starchy accompaniment. This recipe provides a portion of starchy food and counts towards the standard to provide a portion of starchy food every day, and the standard to provide a wholegrain starchy food at least once a week.







900g long grain brown rice

Method

1. Rinse the rice in a sieve under running water, then drain.

2. Add the rice to a pan of boiling water and simmer until cooked, then drain and serve.

GBSF: cook starchy foods without adding salt to the water.

Serving suggestion: serve with curries and stir-fries.

Top Tip: cooking times vary for different types of brown rice, so follow the manufacturer’s instructions when cooking it.

23

Roast potatoes

Allergy information: None

Recipe type: Starchy accompaniment. This recipe provides a portion of starchy food and counts towards the requirement to provide a portion of starchy food every day. The recipe is classed as a starchy food cooked in fat or oil, which are limited to two days a week across the school day.

Number of portions this recipe makes: 20 primary servings (90g)





1.7kg potatoes, peeled and chopped

100ml vegetable oil

Method


2. Place the potatoes in a pan of unsalted water and simmer for approximately 10 minutes, until almost cooked. Drain the potatoes.

3. Heat the oil in a roasting tin in the oven, then carefully add the potatoes and coat in the hot oil. Roast the potatoes for 45 minutes, or until golden.

GBSF: cook starchy foods without adding salt to the water. Choose oils based on unsaturated fats.

Serving suggestion: serve as part of a roast dinner.

Top Tip: try adding garlic or herbs for a flavoured potato.

24

Savoury rice Allergy information: none

Recipe type: Starchy accompaniment. This recipe provides a portion of starchy food and counts

towards the food-based standard to provide a portion of starchy food at lunch every day.





Recipe adapted from: Mark Webster, St Anne’s Academy Recipe


4kg long grain rice (11kg cooked rice)

6g (2 tsp) ground turmeric

50ml vegetable oil

450g red peppers, deseeded and diced

450g yellow peppers, deseeded and diced

450g green peppers, deseeded and diced

300g red onions, peeled and diced

100g (5) red medium chillies, finely chopped

50g fresh coriander, chopped

Method

1. Cook the rice following the manufacturer’s instructions, adding the turmeric to the cooking

water.

2. Heat the oil in a pan and soften the peppers, onions and chillies.

3. When the rice is cooked, drain it.

4. Add the vegetables and coriander to the rice and serve.

GBSF: choose oils and spreads based on unsaturated fats.

Serving suggestion: with Tandoori salmon and kachumber salad available in the School Food Plan recipe hub here: http://whatworkswell.schoolfoodplan.com/articles/view/517 .

Top Tip: use half brown and half white rice.

http://whatworkswell.schoolfoodplan.com/articles/view/517

25

Sweet potato wedges Allergy information: None

Recipe type: Starchy accompaniment. This recipe provides a portion of starchy food and counts towards the requirement to provide a portion of starchy food every day. The recipe is classed as a starchy food cooked in fat or oil, which are limited to two days a week across the school day.







2.1kg sweet potatoes

65ml (approx. 6 tbsp) olive oil

Method

1. Preheat the oven to 200oC/400oF/gas mark 6.

2. Cut the potatoes into even-sized large wedges and steam for 10 minutes. Alternatively, go straight to the next step and bake for 30–40 minutes.

3. After steaming, in a large mixing bowl toss the wedges in the olive oil to coat.

4. Using a slotted spoon, transfer the wedges to a baking tray and bake in the oven for about 20 minutes or until golden brown.


Serving suggestion: serve as an accompaniment to bean burgers or fishcakes.

Top Tip: try adding dried herbs and spices to flavour the wedges.

26

Vegetable and salad accompaniments

Carrot, cucumber and pepper sticks


Recipe type: Vegetable accompaniment. This recipe provides a portion of vegetables and counts towards the standard to provide a portion of vegetables or salad as an accompaniment every day.



Cooking time: None



400g carrots, peeled and grated or sliced

400g cucumber, chopped


Method

1. Put each of the prepared ingredients into separate containers to serve.

GBSF: none

Serving suggestion: offer a mixture of sticks with main meals, jacket potatoes or sandwiches.

Top Tip: try different salad and vegetable sticks.

27

Lettuce and tomatoes Allergy information: None




Cooking time: None



400g tomatoes, sliced


Method


GBSF: none

Serving suggestion: offer a mixture of salad items with main meals, jacket potatoes or sandwiches.

Top Tip: try different varieties of salad leaves.

28

Lettuce, tomato and cucumber Allergy information: None




Cooking time: None




400g cucumber, chopped

400g tomato, sliced

Method


GBSF: none

Serving suggestion: offer a mixture of salads with main meals, jacket potatoes or sandwiches.

Top Tip: try different salad and vegetable sticks.

29

Peas and broccoli


Recipe type: Vegetable accompaniment. This recipe provides a portion of vegetables, and counts towards the standard to provide a portion of vegetables or salad as an accompaniment every day.







600g broccoli florets

600g peas

Method

1. Boil the broccoli and peas in a pan of unsalted water for approximately 10 minutes until tender, then drain.

GBSF: cook vegetables without adding salt to the water.

Serving suggestion: serve as an accompaniment to main meals.

Top Tip: use fresh or frozen vegetables.

30

Roasted aubergines and peppers Allergy information: None

Recipe type: Vegetable accompaniment. This recipe provides a portion of vegetable and counts

towards the standard to provide one or more portions of vegetable or salad as an accompaniment

every day.




Cooking time: None



600g aubergines, sliced

600g mixed peppers, deseeded and sliced


Method

1. Preheat the oven to 200oC/400oF/gas mark 6.

2. In a large mixing bowl, toss the vegetables in the olive oil to coat.

3. Using a slotted spoon, transfer the vegetables to a baking tray and bake in the oven for about 20 minutes or until golden brown.



Top Tip: use seasonal root vegetables in winter, such as carrots, parsnips and swede.

31

Runner bean slaw Allergy information: None

Recipe type: Vegetable accompaniment. This recipe provides a portion of vegetables and counts

towards the standard to provide one or more portions of vegetables or salad as an accompaniment

every day.




Cooking time: None

Recipe adapted from: ISS Education


720g runner beans, washed, top and tailed, finely sliced (cut at an angle)

480g white cabbage, finely sliced

240g carrots, peeled and grated

240g butternut squash, grated

72ml vegetable oil

36ml lemon juice

7g (2½ tsp) blackened Cajun spice

Method

1. Blanch the beans in boiling water for 3 minutes, drain and refresh under cold running water. Drain well.

2. Mix all the vegetables together in a bowl, add the oil, lemon juice and Cajun spice and mix well.


Serving suggestion: with fajitas and burritos.

Top Tip: don’t overcook the beans – they will lose colour and nutrients.

32

Summer vegetable Polonaise Allergy information: Egg, milk, soya, wheat (gluten)

Recipe type: Vegetable main. Vegetable accompaniment. This recipe provides a portion of

vegetables and counts towards the standard to provide one or more portions of vegetables or salad

as an accompaniment every day.





Recipe adapted from: Bidvest 3663 Food Development team


1kg mixed summer vegetables (such as broccoli, courgette, runner beans or broad beans)


200g breadcrumbs

400g (8) eggs, hard-boiled and chopped

20g fresh basil, chopped

20g fresh parsley, chopped

Method

1. Boil the vegetables until tender, then drain.

2. Meanwhile, on a low heat, melt the spread then stir in the breadcrumbs until they are evenly coated.

3. Combine the eggs, basil and parsley and add to the breadcrumb mixture.

4. Place the vegetables in a serving dish and top with the breadcrumb mixture.

GBSF: choose oils and spreads based on unsaturated fats, and bread with less than 1.0g salt per 100g.

Serving suggestion: with a roast dinner.

Top Tip: try alternative seasonal vegetables such as leeks or kale.

33

Summery salad





Chilling time: 30 minutes

Recipe adapted from: Fresh Catering, Sandwell Metropolitan Borough Council, featured in the Children’s Food Trust booklet, Recipes for success – Vegetable recipes and tips.


500g iceberg lettuce, shredded

200g watercress, stalks removed

100g tomatoes, sliced

150g carrots, peeled and grated

50g cucumber, sliced

50g spring onions, sliced

50g radishes, sliced

110g mustard and cress

Method

1. Wash and prepare the vegetables, cut and wash the cress.

2. Mix everything in a bowl and chill before serving.

GBSF: none

Serving suggestion: offer a mixture of salads with main meals, jacket potatoes or sandwiches.

Top Tip: use a range of lettuce leaves.

34

Spring greens Allergy information: None








1.2kg spring greens, shredded

Method

1. Boil or steam the greens in a pan of unsalted water for 10–15 minutes until soft, then drain.

GBSF: cook the vegetables without adding salt to the water.


Top Tip: use fresh or frozen vegetables.

35

Desserts

Apple flapjack Allergy information: Milk, oats (gluten)

Recipe type: Dessert. This recipe is classified as a cake. Desserts, cakes and biscuits are allowed at lunchtime only. They must not contain any confectionery.





Recipe adapted from: Solihull Catering Service


360g soft vegetable margarine

360g golden syrup

20ml lemon juice

550g rolled oats

650g apples (canned or solid pack)

Method


2. Melt the margarine and syrup together, then add the lemon juice.

3. Mix in the rolled oats until just coated.

4. Pulp the apples in a mixing machine using the beater attachment. Add to the flapjack mix and stir.

5. Spread the mixture into a baking tin and slightly flatten the top.

6. Bake for about 15 minutes.

7. Cut into squares whilst still warm, using a round-ended knife.

GBSF: choose spreads based on unsaturated fats and milk which is reduced-fat (i.e. has a fat content of no more than 1.8g per 100g).

Serving suggestion: serve cold as a dessert option at lunchtime.

Top Tip: do not over mix, as this will affect the portion size – the mix should be a coarse texture.

36

Banana cake Allergy information: Egg, milk, wheat (gluten)

Recipe type: Fruit-based dessert. This dessert counts towards the standard to provide a fruit-based

dessert (containing at least 50% fruit by weight of raw ingredients) at least twice each week.




Cooking time: 1½ hours

Recipe adapted from: George Dixon Primary School and CityServe Direct Services, featured in the

Children’s Food Trust, Recipes for Success – Fruit recipes and tips.


4kg bananas, peeled

1.1kg soft vegetable-fat spread

600g (12) eggs

1.5kg self-raising flour

500g dark brown sugar

15g (5 tbsp) ground cinnamon

800g raisins

Method


2. Mash the bananas and combine with the spread in a mixing bowl.

3. Lightly whisk the eggs in a large bowl and gradually add to the banana mixture, stirring.

4. Add the flour, sugar and cinnamon and combine.

5. Add the raisins before spooning the mixture into lightly greased shallow tins.

6. Bake in the oven for 1 hour 30 minutes until golden brown and firm to the touch.

7. Remove from the oven and allow to cool before slicing into portions.

GBSF: choose fat spreads based on unsaturated fats.

Serving suggestion: use raspberries in summer and plums in winter.

Top Tip: overripe bananas are best.

37

Custard

Allergy information: Milk

Recipe type: Dessert accompaniment. This recipe provides a portion of dairy food, and counts towards the standard to provide a dairy food every day at lunchtime.




Recipe adapted from: ISS Catering


115g custard powder

2.3 litres semi-skimmed milk

50g caster sugar

Method

1. In a small bowl, mix the custard powder together with a few tablespoons of the milk to blend.

2. Place the remaining milk and the sugar into a pan over a medium heat.

3. Just before the milk reaches boiling point, add the custard mix then cook, whisking, until thick and smooth.

GBSF: use lower-fat milk (milk with a fat content of no more than 1.8%).

Serving suggestion: as an accompaniment to fruit-based desserts.

Top Tip: use custard as part of cold desserts such as fruit fools.

38

Low-fat natural yoghurt Allergy information: Milk

Recipe type: Dessert accompaniment. This recipe provides a portion of dairy food, and counts towards the standard to provide a dairy food every day at lunchtime.



Cooking time: None



1kg low-fat natural yoghurt

GBSF: none

Serving suggestion: as an accompaniment to fruit-based desserts.

Top Tip: use as part of cold desserts, such as fruit yoghurt pots.

39

Peach and raspberry cobbler Allergy information: Milk, wheat (gluten)

Recipe type: Fruit-based dessert. This dessert counts towards the requirement to provide fruit-based desserts (containing at least 50% fruit) at least twice each week, and the requirement to provide fruit each day at lunchtime. Desserts must not contain any confectionery.





Recipe adapted from: Collaton St Mary Primary School, Sam Ward


3.7kg peaches, sliced

1.5kg raspberries, plugged

100g caster sugar

1.4kg plain flour

90g baking powder

340g soft vegetable margarine

340g caster sugar


Method


2. Place the peaches in a deep baking dish with the raspberries and sprinkle with the sugar.

3. Prepare the cobbler by sifting the flour and baking powder into a bowl.

4. Rub the margarine into the flour until the mixture resembles breadcrumbs. Stir in the 340g sugar and mix.

5. Add the milk slowly to form a dough.

6. Turn the dough onto a floured surface and roll to 1cm thick. Cut out 6cm rounds and arrange over the fruit.

7. Brush the cobblers with some extra milk.

8. Bake in the oven for 30–35 minutes or until the cobblers are golden brown.

GBSF: choose spreads based on unsaturated fats and milk which is reduced-fat (i.e. has a fat content of no more than 1.8g per 100g).

Serving suggestion: prepare the cobbler with half wholemeal flour.

Top Tip: change fruits with the seasons.

40

Rice pudding and peaches Allergy information: Milk

Recipe type: Dessert. This recipe provides a portion each of dairy and fruit and counts towards the

requirement to provide one or more portions of fruit and a portion of dairy each day.




Cooking time: 1–2 hours

Recipe adapted from: Ravenscliffe High School


750g pudding rice

7 litres semi-skimmed milk

200g sugar

15g (5 tbsp) grated nutmeg

5.5kg canned peaches in juice, sliced, drained (3.2kg drained weight)

Method


2. Wash the rice in cold water.

3. Place the rice, milk, sugar and nutmeg in a bain-marie and cook until the rice is creamy and soft.

4. Serve with sliced peaches.

GBSF: choose milk which is reduced-fat (i.e. has a fat content of no more than 1.8g per 100g).

Serving suggestion: in a lidded pot for a grab and go dessert.

Top Tip: try with different canned or fresh fruits.

41

Summer fruit yoghurt crunch pots Allergy information: Milk, oats (gluten)

Recipe type: Dessert. This recipe provides a portion of fruit.





Recipe adapted from: Food for Thought



350g caster sugar

220g golden syrup

500g porridge oats

1kg blueberries

1kg raspberries

1kg strawberries

3 litres low-fat natural yoghurt

Method


1. Gently melt the spread, sugar and golden syrup in a heavy-bottomed saucepan.

2. Sir in the oats and mix well, ensuring they are well coated.

3. Line a baking tray with parchment paper. Spread the oat mixture over the baking tray to a

thickness of around 2cm.

5. Cook for 20 minutes until set and golden brown.

6. Mix the blueberries, raspberries and strawberries in a bowl.

7. Portion the mixed fruit into pots or serving dishes.

8. Layer the yoghurt on top of the fruit.

9. Crumble the cooled oat mix over the top and serve.

GBSF: choose spreads based on unsaturated fats.

Serving suggestion: serve in a clear pot to see the layers.

Top Tip: use grapes and sliced melon if no seasonal fruit is available.

42

Yoghurt and fresh fruit Allergy information: Milk

Recipe type: Dessert. This recipe provides a portion of fruit and counts towards the standard for providing a portion of fruit each day.


10 primary servings (100g yoghurt plus 60g fruit)


Cooking time: None



200g eating apples, peeled and sliced

200g pears, peeled and sliced

200g satsumas, peeled and separated into segments

1kg fruit-flavour low-fat yoghurt

Method

1. Place the prepared fruit into pots or bowls.

2. Serve the yoghurt in the bowls or pots with the fruit, or serve the fruit with an individual pot of yoghurt.

GBSF: none.

Serving suggestion: ensure at least 50% of desserts provided are based on fruit.

Top Tip: try different combinations of fruit throughout the year.

43

Drinks

Semi-skimmed milk Allergy information: Milk

Recipe type: Drink. Drinking milk provides a portion of dairy food and counts towards the standard to provide a portion of dairy food every day at lunchtime, and to provide drinking milk at least once every day during the core school day.


1 primary serving (200ml)

Preparation time: None

Cooking time: None



GBSF: choose milk which is lower-fat (i.e. has a fat content of no more than 1.8g per 100g).

Serving suggestion: serve in cups or individual cartons.

Top Tip: serve chilled.

Diluted fruit juice


Recipe type: Drink. Fruit juice and water combination drinks should contain at least 45% juice, up to a maximum of 150ml, and have a maximum portion size of 330ml.


1 primary serving (200ml)

Preparation time: None

Cooking time: None


100ml orange juice (freshly squeezed or from concentrate, unsweetened)

100ml water

GBSF: none.

Serving suggestion: in individual cups.

Top Tip: you could also make a fruit juice and combination drink with sparkling water.

44

Nutritional analysis of the menu The food-based standards for school lunches are underpinned by a nutrient framework, which includes information for energy and 13 nutrients within an average school lunch. The graph below shows the nutrient content of an average school lunch for the autumn–winter lunch menu compared to the nutrient framework and demonstrates that all 14 nutrient-based standards have been met. New recommendations for sugars and fibre intakes in the UK were published by the Scientific Advisory Committee on Nutrition (SACN) in July 2015. The sugars and fibre content of the menu are listed as free sugars and dietary fibre determined by the AOAC method in line with these new recommendations.

45

Nutrient content of an average primary school portion of each recipe The table below displays the nutrient content of a portion of each of the recipes shown in the spring–summer menu. Please note that new recommendations for sugars and fibre intakes in the UK were published by the Scientific Advisory Committee on Nutrition (SACN) in July 2015. The sugars and fibre content of the menu are listed as free sugars and dietary fibre determined by the AOAC method in line with these new recommendations.

Nutrient content per portion of the recipe

Recipe Portion size (g)

Energy (kcal)

Fat (g) Saturated fat (g)

Carbo- hydrate (g)

Free sugars (g)

AOAC Fibre (g)

Protein (g)

Iron (mg)

Zinc (mg)

Calcium (mg)

Vitamin

A (g)

Vitamin C (mg)

Folate

(g)

Sodium (mg)

Main meat or fish dishes

Beef and ginger stir-fry

240 316 6.4 1.9 45.4 2.0 5.3 22.2 2.7 3.7 56.5 92.4 12.1 19.7 183.3

Chicken fajitas

240 269 3.4 0.8 44.0 0.0 4.4 18.9 2.5 1.1 100.0 218.1 25.8 17.5 265.5

Roast beef and gravy

70 83 2.2 0.9 0.5 0.2 0.0 13.8 1.1 2.4 2.2 0.0 0.0 6.0 35.6

Tandoori salmon

99 142 7.8 1.5 2.8 0.0 0.1 15.4 0.5 0.7 76.2 21.0 0.4 17.2 53.8

Vegetarian main dishes

Bean burger and a wholemeal roll

135 206 3.9 0.8 35.4 0.0 7.3 9.7 3.4 1.4 96.0 5.1 1.3 39.3 431.6

Crispy topped vegetarian pie

325 220 3.8 1.6 36.6 1.3 7.3 11.7 2.2 1.5 172.5 378.5 22.1 58.7 177.4

Five-bean chilli

125 78 1.8 0.3 7.3 0.0 6.3 8.6 1.4 3.2 44.0 39.8 4.5 13.3 65.6

Goan QuornTM Curry

125 109 6.6 2.6 4.0 2.8 6.0 10.4 2.8 4.9 73.7 72.0 2.1 9.0 223.1

Oriental vegetable QuornTM and spaghetti stir-fry

275 256 6.0 0.8 37.1 0.6 12.7 16.2 2.7 5.8 50.1 451.0 19.5 29.1 275.2

Vegetable and bean burrito

210 289 3.1 0.5 59.9 0.0 7.0 9.4 3.0 1.1 116.5 103.8 11.7 12.9 216.2

46



Energy (kcal)


Carbo- hydrate (g)

Free sugars (g)

AOAC Fibre (g)

Protein (g)

Iron (mg)

Zinc (mg)

Calcium (mg)

Vitamin

A (g)

Vitamin C (mg)

Folate

(g)

Sodium (mg)

Hot and cold light bites

Chicken and roasted vegetable couscous

260 360 7.1 1.2 52.8 0.0 4.7 24.9 1.9 1.9 45.2 81.4 12.8 30.5 136.8

Falafel and salad pittas

200 264 3.9 0.6 43.9 2.1 9.4 12.9 3.4 1.7 156.8 274.4 14.0 58.4 271.5

Jacket potato with tuna mayonnaise

245 365 8.1 1.9 53.8 0.2 6.0 23.0 1.8 1.3 23.7 90.5 23.5 76.4 297.4

Pick-me-up pasta salad

265 250 5.9 2.9 33.7 1.5 6.3 17.9 2.8 2.6 249.2 132.4 16.3 44.9 355.0

Vegetable frittata and roll

190 288 12.0 3.1 34.2 0.0 1.7 13.4 2.7 1.8 99.6 197.1 13.0 59.1 368.4

Starchy accompaniments

Brown rice

120 161 1.3 0.3 36.6 0.0 1.7 3.0 0.6 0.8 4.6 0.0 0.0 11.4 1.1

Roast potatoes

90 134 4.1 0.4 23.3 0.0 2.4 2.6 0.6 0.4 7.2 0.0 7.2 32.4 8.1

Savoury rice

140 179 2.2 0.4 38.9 0.0 1.3 3.4 0.4 0.9 24.5 35.5 12.1 11.2 8.7

Sweet potato wedges

90 128 3.1 0.5 25.1 0.0 4.0 1.4 0.8 0.4 27.9 771.0 20.7 8.1 46.8

Vegetable accompaniments

Carrot, cucumber and pepper sticks

60 15 0.2 0.0 3.2 0.0 1.4 0.5 0.2 0.1 10.2 545.7 29.6 8.4 6.4

Lettuce and tomatoes

60 10 0.2 0.1 1.6 0.0 0.7 0.4 0.3 0.1 8.4 71.7 7.8 19.8 4.2

Lettuce, tomato and cucumber

60 6 0.1 0.0 1.1 0.0 0.5 0.3 0.2 0.1 7.1 33.4 4.2 10.3 2.6

Peas and broccoli

60 28 0.5 0.1 3.2 0.0 2.5 2.7 0.8 0.3 22.5 52.3 16.8 29.1 4.5

47



Energy (kcal)


Carbo- hydrate (g)

Free sugars (g)

AOAC Fibre (g)

Protein (g)

Iron (mg)

Zinc (mg)

Calcium (mg)

Vitamin

A (g)

Vitamin C (mg)

Folate

(g)

Sodium (mg)

Roasted aubergines and peppers

60 40 3.0 0.4 2.8 0.0 1.5 0.6 0.2 0.1 5.7 192.5 25.0 6.5 21.6

Runner bean slaw

75 43 3.0 0.4 3.3 0.0 2.1 0.9 0.5 0.1 25.3 258.1 12.9 26.4 4.2

Summer vegetable Polonaise

85 83 4.2 1.1 6.4 0.0 2.4 5.3 1.3 0.7 43.3 83.0 10.0 33.6 93.7

Summery salad

40 7 0.2 0 0.9 0.0 0.7 0.5 0.3 0.1 19.5 110.3 7.3 17.9 7.0

Spring greens

60 10 0.2 0.1 1.3 0.0 1.3 0.6 0.2 0.1 19.8 80.5 12.0 23.4 4.8

Desserts

Apple flapjack

30 87 4.4 1.1 11.7 4.8 0.9 1.2 0.1 0 2.3 54.0 1.3 2.4 49.7

Banana cake

45 110 4.6 1.2 16.8 2.7 0.8 1.5 0.5 0.2 35.9 55.1 1.8 2.2 89.9

Custard

90 60 1.5 0.9 9.5 1.9 0.0 3.0 0.1 0.4 101.5 17.2 0.8 6.0 49.1

Low-fat natural yoghurt

100 56 1.0 0.7 7.5 0.0 0.0 4.8 0.1 0.6 162.0 8.0 1.0 18.0 63.0

Peach and raspberry cobbler

100 136 3.1 0.8 26.3 7.4 2.3 2.8 0.7 0.3 56.9 49.1 15.4 5.1 161.9

Rice pudding and peaches

225 165 3.1 1.8 30.1 4.2 0.9 6.6 0.4 0.9 184.9 36.8 5.3 13.2 70.3

Summer fruit yoghurt crunch pots

135 145 5.0 1.5 22.1 9.0 2.1 4.5 0.4 0.5 112.8 58.8 20.3 22.4 84.0

Yoghurt and fresh fruit

160 116 1.6 0.9 22.4 1.0 1.4 3.3 0.2 0.6 149.2 13.7 8.8 23.2 47.0

48



Energy (kcal)


Carbo- hydrate (g)

Free sugars (g)

AOAC Fibre (g)

Protein (g)

Iron (mg)

Zinc (mg)

Calcium (mg)

Vitamin

A (g)

Vitamin C (mg)

Folate

(g)

Sodium (mg)

Drinks

Semi-skimmed milk

200 95 3.5 2.2 9.7 0.0 0.0 7.2 0.0 0.8 248.2 42.4 4.1 18.6 88.9

Diluted fruit juice

200 37 0.1 0.0 9.2 9.2 0.1 0.5 0.2 0.0 10.4 2.9 40.6 18.7 10.4

49

The Children’s Food Trust The Children’s Food Trust aims to reduce childhood obesity and malnutrition and enhance educational performance through improving the food our children eat in early years settings, schools and beyond. We work with health and education commissioners in local authorities, and directly with early years settings, schools, parents and children across the country. We run the UK’s biggest network of cooking clubs and, under our previous name of the School Food Trust, we were directly responsible for developing and introducing the national food and nutrition guidelines in both schools and early years settings. We make a difference, and would be pleased to help you, too. Let’s Get Cooking Run by the Children’s Food Trust, Let’s Get Cooking is the UK’s largest network of cooking clubs. We provide training, support and resources for setting up and running healthy cooking activities for people of all ages. For cooking clubs and cookery training information and services visit: www.letsgetcooking.org.uk Cooking at home? Visit: www.letsgetcookingathome.org.uk for a fantastic range of healthy, tasty recipes as well as lots of helpful information on cooking from scratch. Contact us Children’s Food Trust, 3rd Floor, 1 East Parade, Sheffield S1 2ET Tel: 0114 299 6901 Email: [email protected] Website: www.childrensfoodtrust.org.uk Children’s Food Trust registered charity number 1118995 Copyright © Children’s Food Trust 2015

Published October 2015 0021-E2-15

mailto:[email protected]

http://www.childrensfoodtrust.org.uk/

example one-week, spring summer primary school lunch...

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