Example one-week, spring summer primary school lunch, cold...
Transcript of Example one-week, spring summer primary school lunch, cold...
Example one-week, spring–summer
primary school lunch, cold provision menu
June 2014
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Example primary school
cold lunch menu
This example, one-week, spring–summer lunch menu for primary schools meets the current1 and revised2 school food standards, best practice guidance and recommended typical portion sizes.3 It has also been nutritionally analysed against the nutrient framework to ensure it meets primary school children’s nutritional requirements.4 Recipe key features All the recipes have been tried and tested in schools by caterers, and some also feature in the Children’s Food Trust Recipe for success series.5 Each recipe provides information about allergens to help schools and caterers provide for pupils with allergies and intolerances, as well as the following information. Ingredients: the ingredients used in each recipe are in line with best practice guidance. For example:
canned products in water or natural juice with no added salt or sugar
reduced-fat cheese and cream cheese
Number of portions and portion sizes: these are recommended typical portion sizes based on an average primary school pupil, however, needs vary, so school cooks should adjust portion sizes accordingly.
Allergy information: these are included as a guide but it’s important to always read product labels before using them. There are 14 allergens that by law have to be clearly labelled on all pre-packaged manufactured foods for sale anywhere within the EU. These 14 allergens are: eggs, milk, fish, crustaceans, molluscs, peanuts, tree nuts, sesame seeds, cereals containing gluten, soya, celery and celeriac, mustard, lupin and sulphur dioxide and sulphites. The 2014 EU Food Information for Consumer Regulations (1169/2011) requires food businesses to provide allergy information for unpackaged foods. There are also changes to existing legislation on labelling allergenic ingredients in pre-packed food. For more information on how this will affect labelling of food provided by schools, visit the Food Standards Agency.6
Managing food allergies and intolerances: food allergies or intolerances must be taken seriously. Schools and caterers should work closely with parents to support children with medically verified allergies or intolerances and there should be a protocol in place. Advice for schools and caterers on four common food allergens is included in the table overleaf. For more information on managing food allergies in schools visit Allergy UK.7
1 Statutory Instrument (2007) No. 2359. The Education (Nutritional Standards and Requirements for School
Food) (England) Regulations 2007. The Stationery Office: London As amended (2008, 2011) www.legislation.gov.uk/uksi/2007/2359/contents/made 2 Revised school food standards will be mandatory from January 2015 in all local authority maintained schools,
free schools and new academies. See Statutory Instrument 2014 No. 1603 The Requirements for School Food Regulations 2014. www.legislation.gov.uk/uksi/2014/1603/pdfs/uksi_20141603_en.pdf 3 School Food Plan (2014) School Food Standards A practical guide for schools, their cooks and caterers
www.schoolfoodplan.com/wp-content/uploads/2014/06/School-Food-Standards-Guidance-FINAL-V1c-140617.pdf 4 Note: The revised standards are food-based only and do not require schools to nutritionally analyse their
menus. However, it is good practice to continue to nutritionally analyse recipes and the overall menu to ensure children’s nutritional requirements are met as specified in the nutrient framework. 5 Children’s Food Trust Recipe for success series. www.childrensfoodtrust.org.uk/schools/resources/.../recipes-
for-success 6 Food Standards Agency (FSA) www.food.gov.uk/enforcement/regulation/fir/labellingproposals/#.U5hox5RdWfg
7 Allergy UK www.allergyuk.org/food-allergy-menu/food-allergy.
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Example primary school
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Advice for schools and caterers on four common food allergens
Allergen Foods in which the allergen is found Advice for schools and caterers
Nuts (can also apply to seeds) Reactions to nuts can be caused by exposure via the skin, inhalation or ingestion, in children with nut allergies.
Whole and crushed nuts, nut butters, unrefined nut oils and marzipan. Traces are often found in biscuits, salad dressings and sauces.
Check labels of pre-packaged foods and avoid all nut products and those in which traces of nuts may be found when catering for children with nut allergies.
Gluten Gluten is a protein found in wheat, barley, rye and oats. Coeliac disease is an autoimmune disease caused by the immune system reacting to gluten. Visit www.coeliac.co.uk
Foods containing wheat, barley or rye – such as bread, pasta, cakes, biscuits and pastry, and many breakfast cereals. Some people also need to avoid oats. Gluten is also found in many pre-packaged foods, such as soups, sauces and sausages, and traces can be found even where gluten is not an ingredient because of cross-contamination from gluten-containing foods.
Pupils following a gluten-free diet can have many of the same foods as other pupils. These include fruit, vegetables, meat, meat alternatives, milk and milk products, and grains such as rice and maize. There are many gluten-free versions of foods such as bread, flour, pasta, crackers and breakfast cereals that can be used as alternatives. To minimise risk of cross-contamination, it is important to follow basic food hygiene principles and practices.
Milk Some people are allergic to the proteins (casein and whey) in cow’s milk. People can also be intolerant to the sugar (lactose) in milk and milk products.
Milk and dairy products, including milk, butter and most fat spreads, cheese, yoghurt and fromage frais, ice cream and crème fraiche. Some pre-packaged products may also contain traces.
Check labels of pre-packaged foods to ensure they do not contain milk if catering for pupils with a milk allergy or intolerance. Dairy alternatives, including products made with goat’s and sheep’s milk or soya milk, may be suitable for some children with a milk allergy. These include soya milks, yoghurts and cheeses, and milks made from rice, oats, almonds, hazelnuts and coconut. Look for foods that carry the 'dairy-free' or 'suitable for vegans' symbols.
Egg Adverse reactions usually caused by protein in egg whites.
As well as whole eggs and egg dishes, eggs can be found in a wide range of foods, such as cakes, desserts, meat products, mayonnaise and dressings, soups, pasta and noodles, battered and crumbed foods and ice cream.
Check labels of pre-packaged foods to ensure they do not contain eggs if catering for pupils with an egg allergy. Available egg-free alternatives that can be used for pupils with egg allergies include egg-free mayonnaise, cake and omelette mixes.
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Example primary school
cold lunch menu
Spring–summer menu 2014 (April to September) – week one
Monday Tuesday Wednesday Thursday Friday
Meat or fish main course
Egg mayo and cress wholemeal pitta [50]
Chicken drumstick and a pot of pasta salad [80]
Roast beef and spinach sandwich [80]
Roast ham and egg with tomato and pepper rice salad [80]
Salmon and red pepper wrap [50]
Vegetarian main course
Falafel and salad pitta [50]
Pasta salad with QuornTM [20]
Cream cheese, spinach and red pepper wholemeal wrap [20]
Vegetable quiche with tomato and pepper rice salad [20]
Reduced-fat hummus roll [50]
Vegetables
Cucumber sticks [50] Red pepper sticks [50]
Cherry tomatoes [50] Mixed green leaves [50]
Carrot sticks [50] Green pepper sticks [50]
Mixed green leaves [50] Cherry tomatoes [50]
Mixed bean salad [50] Sweetcorn [50]
Desserts
Fruity flapjack and banana [70]
Apple-berry fool [70] Carrot and apricot
cake [70]
Oat and raisin cookie with strawberries [70]
Fruit bread ([70]
Fresh fruit salad –berries [30] and yoghurt [30]
Rice-pudding pot and nectarine [30]
Fresh fruit salad – tropical [30] and yoghurt [30]
Cheddar stick, (reduced-fat) crackers and grapes [30]
Fruit yoghurt granola pot [30]
Drinks
Water [40] Semi-skimmed milk [30] Fruit juice [30]
Water [40] Semi-skimmed milk [30] Fruit juice [30]
Water [40] Semi-skimmed milk [30] Fruit juice [30]
Water [40] Semi-skimmed milk [30] Fruit juice [30]
Water [40] Semi-skimmed milk [30] Fruit juice [30]
Provision mix [XX] is the estimated number of portions of each menu item that the lunchtime catering provider expects to provide. The provision mix on this menu has been expressed as a percentage of pupils choosing each menu item. A mixture of white and wholemeal bread is available every day as ‘extra bread’. This is not included in the nutritional analysis. This menu has been nutritionally analysed assuming that all children, including those entitled to a free school meal, get a complete, balanced two-course lunch.
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Contents
Recipe key features .................................................................................................... 2
Managing food allergies and intolerances: ................................................................. 2
Main meat and fish dishes .......................................................................................... 7
Chicken drumstick and a pasta salad pot ..................................................................................... 7
Roast beef and spinach sandwich ................................................................................................. 8
Roast ham and egg .......................................................................................................................... 8
Salmon and red pepper wholemeal wrap ..................................................................................... 9
Vegetarian main dishes ............................................................................................ 10
Cream cheese, spinach and red pepper wholemeal wrap....................................................... 10
Egg mayo and cress wholemeal pitta ......................................................................................... 11
Falafel and salad wholemeal pitta ............................................................................................... 12
Hummus roll .................................................................................................................................... 13
Quorn and pasta salad .................................................................................................................. 14
Vegetable quiche ............................................................................................................................ 15
Vegetable/salad accompaniments ........................................................................... 16
Carrot sticks .................................................................................................................................... 16
Cherry tomatoes ............................................................................................................................. 16
Cucumber sticks ............................................................................................................................. 16
Green pepper sticks ....................................................................................................................... 17
Mixed bean salad ........................................................................................................................... 17
Mixed green leaves ........................................................................................................................ 18
Pasta salad pot ............................................................................................................................... 18
Red pepper sticks ........................................................................................................................... 19
Sweetcorn ........................................................................................................................................ 19
Tomato and pepper rice salad...................................................................................................... 20
Desserts ................................................................................................................... 21
Apple berry fool ............................................................................................................................... 21
Carrot and apricot cake ................................................................................................................. 22
Fruit bread ....................................................................................................................................... 23
Fruit flapjack and banana .............................................................................................................. 24
Fruit salad – berries ....................................................................................................................... 25
Fruit salad – tropical ....................................................................................................................... 25
Fruit yoghurt granola pot ............................................................................................................... 26
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Example primary school
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Grapes, cheese and crackers ...................................................................................................... 26
Oat and raisin cookie with strawberries ...................................................................................... 27
Rice-pudding pot and nectarine ................................................................................................... 28
Yoghurt ............................................................................................................................................ 28
Drinks ....................................................................................................................... 29
Semi-skimmed milk ........................................................................................................................ 29
Fruit juice ......................................................................................................................................... 29
Nutritional analysis of spring–summer primary school menu ................................... 30
Nutrient content of an average portion for a primary school child by recipe ............. 31
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Example primary school
cold lunch menu
Main meat and fish dishes
Chicken drumstick and a pasta salad pot
Allergy information: Celery, egg, gluten
Recipe type: Main
Number of portions this recipe makes: 10 primary servings (80g chicken drumstick, plus 165g pasta salad)
Preparation time: 20 minutes
Cooking time: 15 minutes
Recipe adapted from: Colham Manor Primary School
Quantity Ingredients
550g dried wholemeal pasta
30g onion, finely chopped
10g celery, finely chopped
40g red pepper, deseeded and finely chopped
40g courgettes, finely chopped
50g carrots, finely chopped
300g tomatoes, sliced
10ml olive oil
3g fresh parsley, chopped
800g chicken drumsticks, roasted
Method
1. Cook the pasta in a large pan of boiling water until al dente.
2. Drain the pasta, rinse in cold water and tip into a large bowl.
3. Add the vegetables, olive oil and parsley to the pasta and stir.
4. Serve the pasta salad with the roasted chicken drumsticks.
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Example primary school
cold lunch menu
Roast beef and spinach sandwich
Allergy information: Gluten, soya, milk
Recipe type: Main
Number of portions this recipe makes: 10 primary servings (140g sandwich)
Preparation time: 5 minutes
Cooking time: None
Recipe adapted from: Children’s Food Trust
Quantity Ingredients
50g sunflower spread
650g wholemeal medium-sliced bread
600g roast beef, sliced
100g spinach leaves
Method
1. Spread the sunflower spread on all the bread slices.
2. Place 60g sliced roast beef on half the bread slices.
3. Place spinach leaves on top of the beef, and place the remaining slices of bread on top. Cut each sandwiches in half.
Roast ham and egg
Allergy information: Egg, gluten
Recipe type: Main
Number of portions this recipe makes: 10 primary servings (25g ham and 50g egg)
Preparation time: 10 minutes
Cooking time: None
Recipe adapted from: Children’s Food Trust
Quantity Ingredients
250g roast ham, sliced
500g (10 eggs) eggs, hard-boiled, sliced
Method
1. Serve slices of roast ham and egg with a portion of tomato and pepper rice salad (see page 20 for recipe).
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Example primary school
cold lunch menu
Salmon and red pepper wholemeal wrap
Allergy information: Fish, egg, gluten, milk, mustard
Recipe type: Main
Number of portions this recipe makes: 10 primary servings (65g wrap plus 135g filling)
Preparation time: 10 minutes
Cooking time: None
Recipe adapted from: Royal Docks Community School, Newham
Quantity Ingredients
850g salmon, canned in water and flaked (drained weight 650g)
100g reduced-fat mayonnaise
100g red peppers, deseeded and finely chopped
200g tomatoes, thinly sliced
100g cucumber, finely chopped
100g spinach leaves, finely chopped
650g (10 wraps) wholemeal wraps
100g lettuce leaves
Method
1. Combine the flaked salmon with the reduced-fat mayonnaise.
2. Add the red peppers, tomatoes, cucumber and spinach to the salmon mixture and carefully stir to combine.
3. Place the salmon mixture in a wrap with the lettuce leaves.
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Example primary school
cold lunch menu
Vegetarian main dishes
Cream cheese, spinach and red pepper wholemeal wrap
Allergy information: Gluten, milk
Recipe type: Vegetarian main
Number of portions this recipe makes: 10 primary servings (125g)
Preparation time: 5 minutes
Cooking time: None
Recipe adapted from: Children’s Food Trust
Quantity Ingredients
200g red peppers, deseeded and finely chopped
100g spinach leaves
300g reduced-fat cream cheese
650g (10 wraps)
wholemeal wraps
Method
1. Mix the red peppers and spinach into the cream cheese.
2. Spread the cream cheese mixture onto the wraps and roll up.
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Example primary school
cold lunch menu
Egg mayo and cress wholemeal pitta
Allergy information: Egg, milk, mustard, gluten
Recipe type: Vegetarian main
Number of portions this recipe makes: 10 primary servings (135g wrap plus egg filling)
Preparation time: 5 minutes
Cooking time: None
Recipe adapted from: Children’s Food Trust
Quantity Ingredients
500g (10 eggs) eggs, hard-boiled
100g reduced-fat mayonnaise
630g (10 pitta) wholemeal pitta bread
50g mustard cress
Method
1. Place the peeled hard-boiled eggs into a bowl. Using the back of a fork, roughly crush the eggs into small pieces. Add mayonnaise and mix to combine.
2. Split each pitta bread, then fill with egg mayonnaise, and sprinkle with cress.
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Example primary school
cold lunch menu
Falafel and salad wholemeal pitta
Allergy information: Gluten, milk
Recipe type: Vegetarian main
Number of portions this recipe makes: 8 primary servings (215g)
Preparation time: 25 minutes
Cooking time: 25 minutes
Recipe adapted from: Chartwells, as featured in the Children’s Food Trust Recipe for success – Grab and go recipes and tips
Quantity Ingredients
5ml (1 tsp) vegetable oil
800g chickpeas, canned, drained (2 x 400g cans, 480g drained weight)
80g onion, diced
8g (2 cloves) garlic
7g (½ small) fresh chilli, seeds removed 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 yoghurt
15g fresh mint, chopped
15g fresh parsley, chopped
510g wholemeal pitta pockets (6 x 85g or 8 x 63g)
150g lettuce, shredded
Method
1. Grease a baking tray with the vegetable oil.
2. Blend the chickpeas, onion, garlic, chilli, carrot, cumin, coriander, plain flour and fresh coriander leaves in a food processor to form a rough paste.
3. Form the mixture into 24 balls, flatten slightly, place on the baking tray and refrigerate for 15 minutes.
4. Preheat the oven to 200°C/400°F/gas mark 6.
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. Cut each pitta in half, and slice open to make a pocket.
8. Serve the falafels, 3 in each 63g pitta, with lettuce and the yoghurt salad.
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Example primary school
cold lunch menu
Hummus roll
Allergy information: Sesame seeds, gluten
Recipe type: Vegetarian main
Number of portions this recipe makes: 10 servings (190g)
Preparation time: 5 minutes
Cooking time: None
Recipe adapted from: Children’s Food Trust
Quantity Ingredients
650g hummus, reduced-fat
650g wholemeal bread roll, sliced in half
600g mixed lettuce leaves
Method
1. Spread the hummus on one half of the bread roll, add lettuce and top with the second half of the bread roll.
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Example primary school
cold lunch menu
Quorn and pasta salad
Allergy information: Celery, egg, gluten
Recipe type: Vegetarian main
Number of portions this recipe makes: 10 primary servings (255g)
Preparation time: 20 minutes
Cooking time: 15 minutes
Recipe adapted from: Children’s Food Trust
Quantity Ingredients
550g dried wholemeal pasta
30g onion, finely chopped
10g celery, finely chopped
40g red pepper, deseeded and finely chopped
40g courgettes, finely chopped
50g carrots, finely chopped
300g tomatoes, sliced
700g QuornTM pieces, cooked
3g fresh parsley
10ml olive oil
Method
1. Cook the pasta in a large pan of boiling water until al dente.
2. Drain the pasta, rinse in cold water and tip into a large bowl.
3. Add the vegetables, QuornTM and parsley with the olive oil and stir thoroughly.
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Example primary school
cold lunch menu
Vegetable quiche
Allergy information: Egg, gluten, milk
Recipe type: Vegetarian main
Number of portions this recipe makes: 10 primary servings (160g)
Preparation time: 30 minutes
Cooking time: 1 hour
Recipe adapted from: Carshalton Boys Sports College
Quantity Ingredients
For the pastry
150g plain flour
75g wholemeal flour
90g soft vegetable fat spread
water, to bind
For the quiche filling
100g broccoli florets
100g onions, diced
100g courgettes, sliced
100g red peppers, deseeded and sliced
100g green peppers, deseeded and sliced
100g yellow peppers, deseeded and sliced
300g (6 eggs) eggs
100ml semi-skimmed milk
200g reduced-fat Cheddar cheese
Method
1. To make the pastry, place all the pastry ingredients (except the water) into a food processor and mix to a breadcrumb-like texture. Slowly add a little water and mix until stiffened. Cover and leave to rest in the fridge for 20 minutes.
2. Preheat the oven to 190°C/375°F/gas mark 5.
3. Place all the vegetables in a baking tray and roast for 20 minutes. Leave to cool.
4. Roll out the pastry on a lightly floured surface and lay the pastry flat in a large dish.
5. Blind-bake the pastry until almost cooked (approximately 15 minutes).
6. Meanwhile, combine the cooled vegetables with the eggs, milk and cheese.
7. Pour the vegetable and egg mixture into the pastry dish and bake in the oven for 30–40 minutes or until cooked through.
8. Serve with tomato and pepper rice salad (see page 20 for recipe).
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Example primary school
cold lunch menu
Vegetable/salad accompaniments
Carrot sticks
Allergy information: None
Recipe type: Vegetable accompaniment
Number of portions this recipe makes: 10 primary servings (60g)
Preparation time: 5 minutes
Cooking time: None
Recipe adapted from: Children’s Food Trust
Quantity Ingredients
600g carrots, peeled
Method
1. Cut the carrot into quarters, 5cm in length. Then cut these into 4 sticks and serve.
Cherry tomatoes
Allergy information: None
Recipe type: Vegetable accompaniment
Number of portions this recipe makes: 10 primary servings (60g)
Preparation time: None
Cooking time: None
Recipe adapted from: Children’s Food Trust
Quantity Ingredients
600g cherry tomatoes
Method
1. No preparation required.
Cucumber sticks
Allergy information: None
Recipe type: Vegetable accompaniment
Number of portions this recipe makes: 10 primary servings (60g)
Preparation time: 5 minutes
Cooking time: None
Recipe adapted from: Children’s Food Trust
Quantity Ingredients
600g cucumber
Method
1. Cut the cucumber into 3–4 pieces, 5cm in length. Then cut these into 4 sticks and serve.
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Example primary school
cold lunch menu
Green pepper sticks
Allergy information: None
Recipe type: Vegetable accompaniment
Number of portions this recipe makes: 10 primary servings (60g)
Preparation time: 5 minutes
Cooking time: None
Recipe adapted from: Children’s Food Trust
Quantity Ingredients
600g green pepper, deseeded
Method
1. Cut the green pepper into 4 quarters, then slice each quarter into three pieces and serve.
Mixed bean salad
Allergy information: None
Recipe type: Vegetable accompaniment
Number of portions this recipe makes: 30 primary servings (60g)
Preparation time: 15 minutes
Cooking time: None
Recipe adapted from: Children’s Food Trust Iron Recipe Report8
Quantity Ingredients
400g kidney beans, canned in water, no added sugar or salt, (drained 256g)
400g butter beans, canned in water, no added sugar or salt (drained 228g)
400g chickpeas, canned in water, no added sugar or salt (drained 240g)
400g borlotti beans, canned in water, no added sugar or salt (drained 256g)
340g sweetcorn, canned, no added salt or sugar (drained 278g)
150g green pepper, deseeded and finely diced
150g red pepper, deseeded and finely diced
250g onion, peeled and finely diced
15ml (1 tbsp) vegetable oil
15ml (1 tbsp) Red wine vinegar
5g (1 tbsp) black pepper
Method
1. Drain and rinse the beans, chickpeas and sweetcorn and place in a large bowl.
2. Add all the remaining ingredients and mix well.
3. Chill before serving.
8 Children’s Food Trust report on the development of secondary school lunch recipes with increased
iron content.
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Example primary school
cold lunch menu
Mixed green leaves
Allergy information: None
Recipe type: Vegetable accompaniment
Number of portions this recipe makes: 10 primary servings (60g)
Preparation time: None
Cooking time: None
Recipe adapted from: Children’s Food Trust
Quantity Ingredients
600g mixed lettuce leaves
Method
1. No preparation required.
Pasta salad pot
Allergy information: Celery, egg, gluten
Recipe type: Main
Number of portions this recipe makes: 10 primary servings (245g pasta salad)
Preparation time: 20 minutes
Cooking time: 15 minutes
Recipe adapted from: Colham Manor Primary School
Quantity Ingredients
550g dried wholemeal pasta
30g onion, finely chopped
10g celery, finely chopped
40g red pepper, deseeded and finely chopped
40g courgettes, finely chopped
50g carrots, finely chopped
300g tomatoes, sliced
10ml olive oil
3g fresh parsley, finely chopped
Method
1. Cook the pasta in a large pan of boiling water until al dente.
2. Drain the pasta, rinse in cold water and tip into a large bowl.
3. Add the vegetables, olive oil and parsley to the pasta and stir.
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Example primary school
cold lunch menu
Red pepper sticks
Allergy information: None
Recipe type: Vegetable accompaniment
Number of portions this recipe makes: 10 primary servings (60g)
Preparation time: 5 minutes
Cooking time: None
Recipe adapted from: Children’s Food Trust
Quantity Ingredients
600g red pepper, deseeded
Method
1. Cut the red pepper into 4 quarters, then slice each quarter into three pieces and serve.
Sweetcorn
Allergy information: None
Recipe type: Vegetable accompaniment
Number of portions this recipe makes: 10 primary servings (60g)
Preparation time: 5 minutes
Cooking time: None
Recipe adapted from: Children’s Food Trust
Quantity Ingredients
600g sweetcorn, canned, no added salt or sugar (drained weight 480g)
Method
1. Drain and rinse the canned sweetcorn and serve.
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Example primary school
cold lunch menu
Tomato and pepper rice salad
Allergy information: None
Recipe type: Vegetable accompaniment
Number of portions this recipe makes: 10 primary servings (170g rice salad)
Preparation time: 10 minutes
Cooking time: 15 minutes
Recipe adapted from: St Wilfrid’s Catholic High School
Quantity Ingredients
500g white rice, easy cook
50g peas, frozen
100g tomatoes, diced
50g red peppers, deseeded and diced
50g yellow peppers, deseeded and diced
50g sweetcorn, canned, no added salt or sugar, drained
30ml olive oil
15g fresh parsley, finely chopped
Method
1. Cook the rice in boiling water. Drain.
2. Cook the peas in boiling water until al dente, then drain, refresh, and drain well.
3. Place the sweetcorn in a serving bowl with the tomatoes, peppers, rice and peas and mix together so the vegetables are well distributed through the rice.
4. Mix the olive oil and parsley thoroughly with the rice and vegetable mixture, chill and serve.
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Example primary school
cold lunch menu
Desserts
Apple berry fool
Allergy information: Milk
Recipe type: Dessert
Number of portions this recipe makes: 10 primary servings (145g)
Preparation time: 20 minutes
Cooking time: 30 minutes
Recipe adapted from: Children’s Food Trust, Recipe for success – After-school club recipes and tips
Quantity Ingredients
200g eating apples, cored and sliced
5g (1 tsp) lemon juice
150g raspberries, fresh or frozen
150g strawberries, fresh or frozen
150g blueberries, fresh or frozen
90g caster sugar
20g custard powder
300ml semi-skimmed milk
400g low-fat plain yoghurt
Method
1. Place the apples in a saucepan with the lemon juice, berries and sugar. Cook to a pulp.
2. In a measuring jug, blend the custard powder with a little of the milk.
3. Heat the remaining milk until simmering, pour onto the blended custard powder, then return to the pan and cook over a gentle heat, stirring, until thick.
4. Beat the custard into the fruit pulp then allow to cool.
5. Stir the yoghurt into the custard/fruit mixture.
6. Spoon into bowls and chill until ready to serve.
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Example primary school
cold lunch menu
Carrot and apricot cake
Allergy information: Egg, gluten, milk
Recipe type: Dessert
Number of portions this recipe makes: 19 primary servings (45g)
Preparation time: 20 minutes
Cooking time: 15 minutes
Recipe adapted from: Children’s Food Trust
Quantity Ingredients
50g soft vegetable fat spread
150g demerara sugar
100g plain flour
8g baking powder
100g wholemeal flour
100g dried apricots, chopped
4g (1 tsp) mixed spice
100g (2 eggs) eggs
100ml vegetable oil
150g carrots, peeled and grated
Method
1. Preheat the oven to 190°C/375°F/gas mark 5.
2. Cream together the fat spread and sugar until light and fluffy.
3. Sift the plain flour and the baking powder into a large bowl. Add the wholemeal flour, dried apricots and mixed spice, and stir to combine.
4. Beat the eggs and the oil together.
5. Stir the egg mixture into the fat spread and sugar mixture, add the grated carrots and quickly stir into the dry ingredients.
6. Spoon the mixture evenly into 19 cake cases in cake tins.
7. Bake for 15 minutes or until cakes spring back when lightly touched.
8. Cool on a wire rack.
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Example primary school
cold lunch menu
Fruit bread
Allergy information: Gluten, sulphites
Recipe type: Dessert
Number of portions this recipe makes: 30 primary servings (60g)
Preparation time: 2 hours 30 minutes
Cooking time: 30–40 minutes
Recipe adapted from: Chaucer Business and Enterprise College, as featured in the Children’s Food Trust Recipe for success – Mid-morning break recipes and tips
Quantity Ingredients
800g (plus extra for dusting)
strong white bread flour
14g dried yeast
1 lemon, grated zest
170g dried apricots
170g dried prunes
100g dried figs
170g raisins
500ml tepid water
Method
1. Mix the flour with the yeast and the lemon zest in a large bowl.
2. Add the apricots, prunes, figs and raisins and mix well.
3. Stir in the water and work the mixture together with your hand to form a soft dough.
4. Turn out onto a floured surface, knead for 10 minutes then place the dough in a greased bowl, cover with a damp cloth and leave to rise for 1 hour, or until doubled in size.
5. Turn out the dough, and knead until back to its original size.
6. Shape into a loaf, place on a well-greased baking sheet, cover with a damp cloth and leave to rise for a further 1 hour.
7. Preheat the oven to 200°C/400°F/gas mark 6.
8. Bake the loaf for 30–40 minutes until it is browned and sounds hollow when tapped on the base.
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Example primary school
cold lunch menu
Fruit flapjack and banana
Allergy information: Gluten, milk
Recipe type: Dessert
Number of portions this recipe makes: 30 primary servings (30g flapjack, 60g banana)
Preparation time: 10 minutes
Cooking time: 30 minutes
Recipe adapted from: Solihull Catering Services
Quantity Ingredients
255g dried dates
60ml water
360g soft vegetable fat spread
360g golden syrup
550g rolled oats
140g cornflakes
110g raisins
110g pumpkin seeds
1.8kg (18 bananas)
bananas, sliced
Method
1. Preheat the oven to 150C/300F/gas mark 2.
2. Place the dates and water into a saucepan and gently cook to soften and a sticky mixture is formed.
3. Melt the fat spread and syrup together in a saucepan, then add to the date mixture.
4. In a mixer, beat the mixture while still hot.
5. Add in all the other ingredients except the bananas, and mix on a slow speed.
6. Put the mixture into a flan tin. Note: do not flatten excessively.
7. Cook for 15 minutes. until set and golden brown.
8. Whilst hot, cut into 30 portions. Allow to cool before removing from the tin. Serve each portion with a 60g portion of sliced banana.
25
Example primary school
cold lunch menu
Fruit salad – berries
Allergy information: None
Recipe type: Dessert
Number of portions this recipe makes: 20 primary servings (60g)
Preparation time: 15 minutes
Cooking time: None
Recipe adapted from: Children’s Food Trust
Quantity Ingredients
300g strawberries, fresh, hulled and sliced in half
300g raspberries, fresh
300g blackberries, fresh
300g blackcurrants, fresh
Method
1. In a large mixing bowl, combine all the fruit.
2. Portion the fruit salad into pots or serving dishes.
Fruit salad – tropical
Allergy information: None
Recipe type: Dessert
Number of portions this recipe makes: 20 primary servings (60g)
Preparation time: 15 minutes
Cooking time: None
Recipe adapted from: Children’s Food Trust
Quantity Ingredients
240g honeydew melon, peeled and cut into chunks
240g pineapple, peeled, cored and cut into chunks
240g kiwi fruit, peeled and cut into chunks
240g satsuma, peeled and segmented
240g grapes
Method
1. Combine all the fruit in a large mixing bowl.
2. Portion the fruit salad into pots or serving dishes.
26
Example primary school
cold lunch menu
Fruit yoghurt granola pot
Allergy information: Gluten, milk, nuts
Recipe type: Dessert
Number of portions this recipe makes: 18 primary servings (175g)
Preparation time: 15 minutes
Chilling time: 30 minutes
Recipe adapted from: Newham Catering Services, as featured in the Children’s Food Trust Recipe for success – Fruit recipes and tips
Quantity Ingredients
300g eating apples, cored and cut into pieces
500g oranges, peeled and segmented
200g honeydew melon, peeled and cut into pieces
150g grapes
1.6 litres low-fat plain yoghurt
200g granola
Method
1. Combine the apples, oranges, melon and grapes.
2. Portion the fruit salad into pots or serving dishes.
3. Layer the yoghurt on top of the fruit.
4. Scatter granola on the top and refrigerate for 30 minutes.
Grapes, cheese and crackers
Allergy information: Gluten, milk
Recipe type: Dessert
Number of portions this recipe makes: 10 primary servings (25g cheese, 21g (3) crackers, 60g grapes)
Preparation time: 2 minutes
Cooking time: None
Recipe adapted from: Children’s Food Trust
Quantity Ingredients
600g grapes, mix of red and white
250g reduced-fat Cheddar cheese, cut into 25g cubes
210g (30) cream crackers
Method
1. Arrange approximately 12 grapes on each plate.
2. Add the cheese to the grapes on each plate with three crackers.
27
Example primary school
cold lunch menu
Oat and raisin cookie with strawberries
Allergy information: Gluten, milk
Recipe type: Dessert
Number of portions this recipe makes: 10 primary servings (50g cookie, plus 60g fruit)
Preparation time: 15 minutes
Cooking time: 15 minutes
Recipe adapted from: Mathew Arnold School, as featured in the Children’s Food Trust Recipe for success – Grab and go recipes and tips
Quantity Ingredients
75g soft brown sugar
100g soft vegetable fat spread
200g plain flour
100g raisins
75g rolled oats
600g strawberries
Method
1. Preheat the oven to 160°C/325°F/gas mark 3.
2. Melt the sugar and fat spread, then add the flour, raisins and oats and stir well.
3. Form the mixture into balls, flatten slightly into discs and arrange on a lined baking tray, allowing space between them in case they spread. Or, flatten the mixture out into a large rectangle and cut into triangles.
4. Bake for 15 minutes until golden.
5. Leave to cool on a rack before serving each cookie with a portion of strawberries.
28
Example primary school
cold lunch menu
Rice-pudding pot and nectarine
Allergy information: Milk
Recipe type: Dessert
Number of portions this recipe makes: 15 primary servings (100g rice pudding, plus 60g fruit)
Preparation time: 15 minutes
Cooking time: 20 minutes on hob or 1–2 hours in oven
Recipe adapted from: Eden Food Service, as featured in the Children’s Food Trust Recipe for success – Calcium recipes and tips
Quantity Ingredients
50g caster sugar
1.4 litres semi-skimmed milk
20g custard powder
90g pudding rice
1kg nectarines, with stones
Method
1. In a pan, gently heat the sugar, milk and custard powder.
2. Add the rice and cook until the rice has absorbed the milk. (Alternatively, transfer to a baking dish and bake in the oven at 160°C/325°F/gas mark 3 for 1½ –2 hours).
3. Remove the stones from the nectarines and slice.
4. Serve the rice pudding in bowls topped with slices of nectarine.
Yoghurt
Allergy information: Milk
Recipe type: Dessert
Number of portions this recipe makes: 20 primary servings (100g)
Preparation time: 5 minutes
Cooking time: None
Recipe adapted from: Children’s Food Trust
Quantity Ingredients
2kg or 20 x 100g pots
low-fat fruit yoghurt
Method
1. Portion out the yoghurt into small pots.
29
Example primary school
cold lunch menu
Drinks
Semi-skimmed milk
Allergy information: Milk
Recipe type: Drink
Number of portions this recipe makes: 15 primary servings (200ml)
Preparation time: None
Cooking time: None
Recipe adapted from: Children’s Food Trust
Quantity Ingredients
3 litres semi-skimmed milk
Fruit juice
Allergy information: None
Recipe type: Drink
Number of portions this recipe makes: 10 primary servings (150ml)
Preparation time: None
Cooking time: None
Recipe adapted from: Children’s Food Trust
Quantity Ingredients
600ml orange juice
600ml apple juice
300ml pineapple juice
30
Example primary school
cold lunch menu
Nutritional analysis of spring–summer primary school menu The revised food-based standards for school lunches are underpinned by a nutrient framework which specifies standards for 14 nutrients, including energy. The graph below shows the nutrient content of an average school lunch for the spring–summer cold lunch menu compared to the nutrient framework, and demonstrates that all 14 nutrient-based standards have been met.
31
Example primary school
cold lunch menu
Nutrient content of an average portion for a primary school child by recipe The table below displays the nutrient content in a portion of each of the recipes shown in the spring–summer menu.
Nutrient content per portion of the recipe
Recipe Portion size (g)
Energy (kcal)
Fat (g)
Saturated fat (g)
Carbohydrate (g)
NME sugars (g)
Fibre (g)
Protein (g)
Iron (mg)
Zinc (mg)
Calcium (mg)
Folate
((g)
Vitamin
A (g)
Vitamin C (mg)
Sodium (mg)
Main meat and fish dishes
Chicken drumstick and pasta salad pot
245 279 8.7 2.0 31.2 0.0 5.0 21.0 2.5 2.8 29.8 25.4 175.9 12.0 121.8
Egg mayo and cress wholemeal pitta
125 264 9.9 2.2 28.4 2.7 4.0 13.2 2.5 1.7 97.8 47.7 96.0 1.7 277.0
Roast beef and spinach sandwich
140 244 7.3 2.3 28.9 0.1 3.5 17.7 3.1 3.6 89.1 41.0 183.9 2.6 620.0
Roast ham and egg
75 97 6.1 1.8 0.3 0.3 0.0 10.4 1.1 1.1 30.3 24.3 95.0 0.0 245.0
Salmon and red pepper wrap
200 313 8.1 1.4 41.4 0.5 2.3 21.2 1.8 1.0 155.1 38.9 260.9 20.7 571.5
Vegetarian main dishes
Cream cheese, spinach and red pepper wrap
125 223 3.2 1.8 41.3 0.0 2.1 9.6 1.3 0.6 118.5 27.7 299.9 30.6 304.5
Falafel and salad pittas
215 274 4.0 0.6 45.5 2.7 7.6 13.3 3.5 1.8 160.8 59.9 274.4 14.0 279.0
Hummus roll 190 332 14.3 1.9 38.1 0.0 7.7 12.6 3.1 2.1 94.6 54.5 37.0 22.3 445.6
Quorn and pasta salad
255 226 4.4 0.7 32.6 0.6 8.4 16.2 2.4 6.4 39.9 26.8 161.5 12.0 248.0
Vegetable quiche
160 286 18.3 9.1 19.1 0.0 2.1 12.5 1.6 1.3 208.1 35.2 269.6 27.4 250.2
32
Example primary school
cold lunch menu
Nutrient content per portion of the recipe Recipe Portion
size (g) Energy (kcal)
Fat (g)
Saturated fat (g)
Carbohydrate (g)
NME sugars (g)
Fibre (g)
Protein (g)
Iron (mg)
Zinc (mg)
Calcium (mg)
Folate
((g)
Vitamin
A (g)
Vitamin C (mg)
Sodium (mg)
Vegetable/salad accompaniments
Carrot sticks 60 21 0.2 0.1 4.7 0.0 1.4 0.4 0.2 0.1 15.0 7.2 1247.2 3.6 15.0
Cherry tomatoes 60 11 0.2 0.1 1.8 0.0 0.0 0.5 0.2 0.1 6.6 10.2 49.0 16.8 7.8
Cucumber sticks 60 6 0.1 trace 0.9 0.0 0.4 0.4 0.2 0.1 10.8 5.4 6.0 1.2 1.8
Green pepper sticks
60 9 0.2 0.1 1.6 0.0 1.0 0.5 0.2 0.1 4.8 21.6 26.5 72.0 2.4
Mixed bean salad 60 53 1.0 0.1 8.9 0.0 2.1 2.7 0.7 0.3 20.7 10.5 36.5 13.5 141.9
Mixed green leaves
60 7 0.2 0.0 1.1 0.0 0.6 0.4 0.3 0.1 11.4 17.4 37.0 21.6 3.6
Red pepper sticks 60 19 0.2 0.1 3.8 0.0 1.0 0.6 0.2 0.1 4.8 12.6 384.0 84.0 2.4
Sweetcorn 60 75 0.7 0.1 16.4 0.0 0.9 1.8 0.3 0.3 2.5 12.3 11.3 0.6 30.8
Tomato and pepper rice salad
170 229 4.7 0.8 45.4 0.0 0.8 4.2 0.6 1.1 30.6 18.7 51.0 15.8 23.5
Desserts
Apple berry fool 145 97 1.0 0.6 19.8 11.4 1.1 3.5 0.3 0.5 110.0 11.7 9.1 16.7 47.5
Carrot and apricot cake
45 144 7.9 1.3 17.2 8.7 1.0 2.1 0.6 0.3 24.8 5.7 210.2 0.2 86.7
Fruit bread 60 127 0.5 0.1 28.7 4.3 1.7 3.7 1.3 0.4 53.1 23.8 4.0 0.4 8.4
Fruit flapjack and banana
90 183 6.0 1.4 30.5 6.9 2.0 2.7 1.1 0.6 13.4 18.8 51.3 6.6 84.6
Fruit salad – berries
60 16 0.1 0.0 3.5 0.5 1.5 0.6 0.5 0.1 19.1 8.8 4.6 34.2 1.4
Fruit salad – tropical
60 26 0.1 0.0 6.1 0.0 0.7 0.4 0.1 0.1 11.5 5.0 4.0 13.2 5.3
Fruit and yoghurt granola pot
175 181 5.5 2.2 26.5 7.3 2.5 7.4 1.0 1.8 208.4 32.9 33.8 18.2 84.1
Oat and raisin cookie with strawberries
110 233 8.0 1.9 39.3 11.3 2.0 3.5 1.4 0.5 48.4 17.2 82.9 4.0 102.9
Rice-pudding pot and nectarine
165 105 1.9 1.0 18.8 3.5 0.7 4.4 0.3 0.6 117.3 1.9 25.1 20.5 45.2
Yoghurt 100 78 1.1 0.8 13.7 6.6 0.2 4.2 0.1 0.5 140.0 16.0 10.0 1.0 62.0
Drinks
Semi-skimmed milk
200 95 3.5 2.2 9.7 0.0 0.0 7.2 0.0 0.8 248.2 18.6 42.4 4.1 88.9
Fruit juice 150 59 0.2 0.0 14.9 14.9 0.1 0.5 0.3 0.0 13.1 16.2 2.2 36.5 0.0