Example one-week, spring summer primary school lunch, cold...

Example one-week, spring–summer

primary school lunch, cold provision menu

June 2014

2

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.

http://www.legislation.gov.uk/uksi/2007/2359/contents/made

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

http://www.schoolfoodplan.com/wp-content/uploads/2014/06/School-Food-Standards-Guidance-FINAL-V1c-140617.pdf

http://www.schoolfoodplan.com/wp-content/uploads/2014/06/School-Food-Standards-Guidance-FINAL-V1c-140617.pdf

http://www.childrensfoodtrust.org.uk/schools/resources/.../recipes-for-success

http://www.childrensfoodtrust.org.uk/schools/resources/.../recipes-for-success

http://www.food.gov.uk/enforcement/regulation/fir/labellingproposals/#.U5hox5RdWfg

http://www.allergyuk.org/food-allergy-menu/food-allergy

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cold lunch menu

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.

http://www.coeliac.co.uk/

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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]





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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cold lunch menu

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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cold lunch menu

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

7


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.

8


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)


Cooking time: None

Recipe adapted from: Children’s Food Trust


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)


Cooking time: None



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).

9


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)


Cooking time: None

Recipe adapted from: Royal Docks Community School, Newham


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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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)


Cooking time: None



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.

11


cold lunch menu

Egg mayo and cress wholemeal pitta

Allergy information: Egg, milk, mustard, gluten


Number of portions this recipe makes: 10 primary servings (135g wrap plus egg filling)


Cooking time: None



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.

12


cold lunch menu

Falafel and salad wholemeal 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 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.

13


cold lunch menu

Hummus roll

Allergy information: Sesame seeds, gluten


Number of portions this recipe makes: 10 servings (190g)


Cooking time: None



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.

14


cold lunch menu

Quorn and pasta salad















700g QuornTM pieces, cooked

3g fresh parsley

10ml olive oil

Method



3. Add the vegetables, QuornTM and parsley with the olive oil and stir thoroughly.

15


cold lunch menu

Vegetable quiche

Allergy information: Egg, gluten, milk




Cooking time: 1 hour

Recipe adapted from: Carshalton Boys Sports College


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.


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).

16


cold lunch menu

Vegetable/salad accompaniments

Carrot sticks

Allergy information: None

Recipe type: Vegetable accompaniment



Cooking time: None



600g carrots, peeled

Method

1. Cut the carrot into quarters, 5cm in length. Then cut these into 4 sticks and serve.

Cherry tomatoes




Preparation time: None

Cooking time: None



600g cherry tomatoes

Method

1. No preparation required.

Cucumber sticks





Cooking time: None



600g cucumber

Method

1. Cut the cucumber into 3–4 pieces, 5cm in length. Then cut these into 4 sticks and serve.

17


cold lunch menu

Green pepper sticks





Cooking time: None



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





Cooking time: None

Recipe adapted from: Children’s Food Trust Iron Recipe Report8


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.

18


cold lunch menu

Mixed green leaves





Cooking time: None



600g mixed lettuce leaves

Method

1. No preparation required.

Pasta salad pot


Recipe type: Main

Number of portions this recipe makes: 10 primary servings (245g pasta salad)



Recipe adapted from: Colham Manor Primary School









10ml olive oil

3g fresh parsley, finely chopped

Method



3. Add the vegetables, olive oil and parsley to the pasta and stir.

19


cold lunch menu

Red pepper sticks





Cooking time: None



600g red pepper, deseeded

Method

1. Cut the red pepper into 4 quarters, then slice each quarter into three pieces and serve.

Sweetcorn





Cooking time: None



600g sweetcorn, canned, no added salt or sugar (drained weight 480g)

Method

1. Drain and rinse the canned sweetcorn and serve.

20


cold lunch menu

Tomato and pepper rice salad



Number of portions this recipe makes: 10 primary servings (170g rice salad)



Recipe adapted from: St Wilfrid’s Catholic High School


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.

21


cold lunch menu

Desserts

Apple berry fool

Allergy information: Milk

Recipe type: Dessert




Recipe adapted from: Children’s Food Trust, Recipe for success – After-school club recipes and tips


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.

22


cold lunch menu

Carrot and apricot cake

Allergy information: Egg, gluten, milk








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


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.

23


cold lunch menu

Fruit bread

Allergy information: Gluten, sulphites



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


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.


8. Bake the loaf for 30–40 minutes until it is browned and sounds hollow when tapped on the base.

24


cold lunch menu

Fruit flapjack and banana



Number of portions this recipe makes: 30 primary servings (30g flapjack, 60g banana)



Recipe adapted from: Solihull Catering Services


255g dried dates

60ml water


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


cold lunch menu

Fruit salad – berries





Cooking time: None



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





Cooking time: None



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.


26


cold lunch menu

Fruit yoghurt granola pot

Allergy information: Gluten, milk, nuts




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


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.


3. Layer the yoghurt on top of the fruit.

4. Scatter granola on the top and refrigerate for 30 minutes.

Grapes, cheese and crackers



Number of portions this recipe makes: 10 primary servings (25g cheese, 21g (3) crackers, 60g grapes)


Cooking time: None



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


cold lunch menu

Oat and raisin cookie with strawberries



Number of portions this recipe makes: 10 primary servings (50g cookie, plus 60g fruit)



Recipe adapted from: Mathew Arnold School, as featured in the Children’s Food Trust Recipe for success – Grab and go recipes and tips


75g soft brown sugar


200g plain flour

100g raisins

75g rolled oats

600g strawberries

Method


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


cold lunch menu

Rice-pudding pot and nectarine



Number of portions this recipe makes: 15 primary servings (100g rice pudding, plus 60g fruit)


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


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





Cooking time: None



2kg or 20 x 100g pots

low-fat fruit yoghurt

Method

1. Portion out the yoghurt into small pots.

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cold lunch menu

Drinks

Semi-skimmed milk


Recipe type: Drink

Number of portions this recipe makes: 15 primary servings (200ml)


Cooking time: None



3 litres semi-skimmed milk

Fruit juice


Recipe type: Drink

Number of portions this recipe makes: 10 primary servings (150ml)


Cooking time: None



600ml orange juice

600ml apple juice

300ml pineapple juice

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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.

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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

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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

Example one-week, spring summer primary school lunch, cold...

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