example one-week, autumn winter primary school lunch, cold...

Example one-week, autumn–winter

primary school lunch, cold provision menu

June 2014

2

Example primary school

cold lunch menu

This example, one-week, autumn–winter 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 the 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

3


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/

4


cold lunch menu

Autumn–winter menu 2014 (October to March) – week one

Monday Tuesday Wednesday Thursday Friday

Meat or fish main course

Cheese and coleslaw baguette [50]

Turkey and sweetcorn pasta [80]

Roast beef and tomato sandwich [80]

Mackerel wrap and potato salad [80]

Chicken and roast veg couscous [80]

Vegetarian main course

Bean and salad wholemeal wrap [50]

Cheese and beetroot pasta salad [20]

Egg mayo and cress wholemeal pitta [20]

Cream cheese and cucumber bagel [20]

Chickpea and roasted veg couscous [20]

Vegetables

Celery sticks [50] Carrot sticks [50]

Cucumber batons [50] Green pepper sticks [50]

Winter red coleslaw [50] Beetroot slices [50]

Red pepper sticks [50] Sweetcorn [50]

Carrot sticks [50] Celery sticks [50]

Desserts

Plum yoghurt cake and apple slices [70]

Rice-pudding pot with apple and blackberry compote [70]

Cheese, crackers and grapes [70]

Banana bread [70] Fruit yoghurt granola pot [70]

Seasonal fruit salad and fromage frais [30]

Bran and date biscuit with satsuma segments [30]

Apple raisin muffin [30]

Seasonal fruit bags and yoghurt [30]

Cream cheese, crackers and apple slices [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.

5


cold lunch menu

Contents

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

Main meat and fish dishes .......................................................................................... 7

Chicken and roasted vegetable couscous .................................................................................... 7

Mackerel wrap with potato salad.................................................................................................... 8

Turkey and sweetcorn pasta .......................................................................................................... 9

Roast beef and tomato sandwich ................................................................................................ 10

Vegetarian main dishes ............................................................................................ 11

Cheese and winter red coleslaw baguette ................................................................................. 11

Bean and salad wholemeal wrap ................................................................................................. 12

Chickpea and roasted vegetable couscous ............................................................................... 13

Cream cheese and cucumber bagel ........................................................................................... 14

Cheese and beetroot pasta salad ................................................................................................ 15

Egg mayo and cress wholemeal pitta ......................................................................................... 16

Vegetable/salad accompaniments ........................................................................... 17

Beetroot slices ................................................................................................................................ 17

Carrot sticks .................................................................................................................................... 17

Celery sticks .................................................................................................................................... 17

Cucumber sticks ............................................................................................................................. 18

Green pepper sticks ....................................................................................................................... 18

Red pepper sticks ........................................................................................................................... 19

Sweetcorn ........................................................................................................................................ 19

Winter red coleslaw ........................................................................................................................ 20

Desserts ................................................................................................................... 21

Apple and raisin muffins ................................................................................................................ 21

Banana bread ................................................................................................................................. 22

Bran and date biscuits with satsuma segments ........................................................................ 23

Cheese, crackers and grapes ...................................................................................................... 24

Cream cheese, crackers and apple slices .................................................................................. 24

Fruit and yoghurt granola pot ....................................................................................................... 25

Plum and yoghurt cake with apple slices .................................................................................... 26

Rice-pudding pot with apple and blackberry compote .............................................................. 27

Seasonal fruit bags and yoghurt .................................................................................................. 28

6


cold lunch menu

Seasonal fruit salad and fromage frais ....................................................................................... 28

Drinks ....................................................................................................................... 29

Semi-skimmed milk ........................................................................................................................ 29

Fruit juice ......................................................................................................................................... 29

Nutritional analysis of autumn–winter 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 and roasted vegetable couscous

Allergy information: Celery, gluten, egg, milk

Recipe type: Main

Number of portions this recipe makes: 16 primary servings (260g)

Preparation time: 20 minutes

Cooking time: 40 minutes

Recipe adapted from: Children’s Food Trust, Recipe for success – Grab and go recipes and tips

Quantity Ingredients

200g mushrooms, sliced

200g onions, diced

200g aubergine, diced

200g celery, sliced

200g peppers, deseeded and diced

200g courgette, sliced

8g (2 cloves) garlic, peeled and crushed

50ml vegetable oil

1kg couscous (2.2kg cooked weight)

1 litre boiling water

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

750g cooked chicken, cut into bite-sized pieces

Method

1. Preheat the oven to 200°C/400°F/gas mark 6.

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.

8


cold lunch menu

Mackerel wrap with potato salad

Allergy information: Egg, fish, gluten, milk, mustard

Recipe type: Main

Number of portions this recipe makes: 14 primary servings (165g wrap plus filling, 80g potato salad)



Recipe adapted from: Creative Management Services Ltd, as featured in the Children’s Food Trust Recipe for success – Folate recipes and tips


1kg potatoes, peeled and diced

100g reduced-fat mayonnaise

20ml (1 lemon) lemon juice

1g (½ tsp) black pepper

1.125kg mackerel, canned, drained and flaked (9 x 125g cans, drained weight 810g)

400g mixed leaf salad, roughly chopped

400g mixed peppers, deseeded and sliced

600g flour tortillas (14 x 43g wraps)

Method

1. Boil the potatoes for 15–20 minutes until soft. Drain and leave to cool.

2. Combine the mayonnaise, lemon juice and black pepper in a large mixing bowl.

3. Add the cooled potatoes to the mayonnaise mixture and stir to coat.

4. Serve the mackerel with salad leaves and mixed peppers in a wrap, with a portion of potato salad on the side.

9


cold lunch menu

Turkey and sweetcorn pasta

Allergy information: Egg, gluten, milk

Recipe type: Main




Recipe adapted from: The Deanes School, as featured in the Children’s Food Trust, Recipe for Success – Folate recipes and tips


450g dried white pasta

450g dried wholemeal pasta

40g soft vegetable fat spread

40g (2 tbsp) plain flour

550ml semi-skimmed milk

20ml (1 tbsp) vegetable oil

300g onions, peeled and chopped

200g red peppers, deseeded and chopped

800g turkey leg or thigh meat, cooked and chopped

400g canned sweetcorn, drained (drained weight 300g)

20g fresh parsley, chopped

Method

1. Cook the pasta in a large pan of boiling water until al dente. Drain.

2. Over a low heat, combine the fat spread and flour to form a paste. Gradually add the milk and stir until the mixture thickens into a white sauce.

3. Heat the oil in a separate pan and sauté the onions until soft. Add the peppers and cook for a further 5 minutes.

4. Add the onions, peppers, turkey, sweetcorn, cooked pasta and chopped parsley to the white sauce. Combine well.

10


cold lunch menu

Roast beef and tomato sandwich

Allergy information: Gluten, milk

Recipe type: Main



Cooking time: None

Recipe adapted from: Children’s Food Trust


40g soft low-fat vegetable spread

650g wholemeal medium-sliced bread

500g roast beef, sliced

100g tomatoes, sliced

Method

1. Spread low-fat spread on each slice of wholemeal bread.

2. Place slices of roast beef on half the bread slices.

3. Top the roast beef with tomato.

4. Place the remaining slices of bread on top of the filling, cut the sandwiches in half and serve.

11


cold lunch menu

Vegetarian main dishes

Cheese and winter red coleslaw baguette

Allergy information: Milk, mustard, egg, gluten

Recipe type: Vegetarian main



Cooking time: None



1.3kg (20) wholemeal baguettes

500g reduced-fat Cheddar cheese, grated

500g winter red coleslaw (see recipe on page 20)

Method

1. Slice the baguettes in half lengthways and fill with the grated cheese and red coleslaw.

12


cold lunch menu

Bean and salad wholemeal wrap





Cooking time: None

Recipe adapted from: as featured in the Children’s Food Trust, Recipe for Success – Mid-morning break recipes and tips


400g red kidney beans, canned, drained and rinsed (drained weight 240g)

400g black-eyed beans, canned, drained and rinsed (drained weight 240g)

150g onions, peeled and finely chopped

160g red peppers, deseeded and finely chopped

75g tomato pureé

3g (1 tsp) chilli powder

630g (10 tortillas)

large flour tortillas


200g lettuce, shredded

200g cucumber, chopped

170g tomato, chopped

Method

1. To make the bean salad, mix together the kidney beans, black-eyed beans, onion, peppers, tomato pureé and chilli powder.

2. Lay out the tortillas and split the bean salad between them. Next add the cheese and then the lettuce, cucumber and tomato.

3. Fold the tortillas around the ingredients and serve.

13


cold lunch menu

Chickpea and roasted vegetable couscous

Allergy information: Celery, egg, gluten, milk





Recipe adapted from: 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 red peppers, deseeded and diced

200g courgette, sliced

8g (2 cloves) garlic, peeled and crushed

50ml vegetable oil

1kg couscous (2.2kg cooked)

1 litre boiling water

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

1.4kg chickpeas, canned, drained and rinsed (drained weight 840g)

Method

1. Preheat the oven to 200°C/400°F/gas mark 6.

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 cling 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 chickpeas and mix to combine.

14


cold lunch menu

Cream cheese and cucumber bagel





Cooking time: None



250g reduced-fat cream cheese

200g cucumber, finely diced

650g bagels, sliced in half horizontally

Method

1. Mix the cream cheese and cucumber together.

2. Spread cream cheese mixture on the bottom halves of the bagels and put the top halves on top.

15


cold lunch menu

Cheese and beetroot pasta salad

Allergy information: Gluten, milk, egg, mustard







450g dried white pasta

450g dried wholemeal pasta

400g beetroot, boiled and diced

400g sweetcorn, canned, drained (drained weight 330g)


20g fresh parsley, chopped


Method

1. Cook the pasta in a large pan of boiling water until al dente. Rinse under cold running water and drain.

2. Mix the drained pasta with the beetroot, sweetcorn, mayonnaise and parsley.

3. Top with the grated cheese and serve.

16


cold lunch menu

Egg mayo and cress wholemeal pitta

Allergy information: Egg, gluten, milk, mustard




Cooking time: None



500g (10 eggs) eggs, hard-boiled


630g (10 pittas) wholemeal pitta breads

50g mustard cress

Method

1. Place the hard-boiled eggs in a bowl. Using the back of a fork, roughly crush the eggs into small pieces. Add the mayonnaise and mix to combine.

2. Cut each pitta bread open, fill with the egg mayonnaise and sprinkle with cress.

17


cold lunch menu

Vegetable/salad accompaniments

Beetroot slices

Allergy information: None

Recipe type: Vegetable accompaniment



Cooking time: None



600g beetroot, boiled

Method

1. Cut the beetroot into slices and serve.

Carrot sticks





Cooking time: None



600g carrots, peeled

Method

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

Celery sticks

Allergy information: Celery




Cooking time: None



600g celery

Method

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

18


cold lunch menu

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.

Green pepper sticks





Cooking time: None



600g green peppers, deseeded

Method

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

19


cold lunch menu

Red pepper sticks





Cooking time: None



600g red peppers, deseeded

Method

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

Sweetcorn





Cooking time: None



750g sweetcorn, canned, no added salt or sugar (drained weight 600g)

Method

1. Drain and rinse, then serve.

20


cold lunch menu

Winter red coleslaw

Allergy information: Mustard, egg, milk




Chilling time: 30 minutes

Recipe adapted from: Children’s Food Trust, Recipe for success – Vegetable recipes and tips


10g (1 tsp) mustard

2g (1 tsp) black pepper


500g red cabbage, finely shredded

150g carrots, peeled and grated

250g beetroot, boiled and grated

40g raisins

Method

1. Mix the mustard, black pepper and mayonnaise together.

2. Add the shredded cabbage, grated carrot and beetroot and mix to coat the vegetables.

3. Add the raisins and refrigerate. Serve chilled.

21


cold lunch menu

Desserts

Apple and raisin muffins


Recipe type: Dessert




Recipe adapted from: Enterprise Peterborough, as featured in the Children’s Food Trust Recipe for success – Fruit recipes and tips


840g plain flour

36g baking powder

10g ground cinnamon

360g caster sugar

350g (7 eggs) eggs

300ml semi-skimmed milk

275ml vegetable oil

60g raisins

600g cooking apples, peeled and diced

Method

1. Preheat the oven to 200°C/400°F/Gas mark 6.

2. Lay out 53 muffin cases in muffin tins.

3. Mix together the flour, baking powder, cinnamon and sugar.

4. Beat the eggs and add the milk and oil.

5. Pour the egg mixture into the flour mixture and stir until combined – but do not over mix, or the muffins may be tough.

6. Fold in the raisins and diced apple.

7. Spoon the mixture into the muffin cases.

8. Bake for 20 minutes until risen and golden.

22


cold lunch menu

Banana bread





Cooking time: 1½ hours

Recipe adapted from: George Dixon Primary School and CityServe Direct Services, as featured in the Children’s Food Trust Recipe for success – Fruit recipes and tips


1kg (10 bananas)

bananas, peeled


150g (3 eggs) eggs

375g self-raising flour

125g dark brown sugar

3g (1 tsp) ground cinnamon

200g raisins

Method


2. Mash the bananas and combine with the vegetable fat spread.

3. Lightly whisk the eggs and gradually add to the banana mixture.

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

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

6. Bake in the oven for 90 minutes until golden brown and firm to the touch.

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

23


cold lunch menu

Bran and date biscuits with satsuma segments



Number of portions this recipe makes: 25 primary servings (40g biscuits plus 60g satsuma)



Recipe adapted from: North Tyneside Catering Services, as featured in the Children’s Food Trust, Recipe for Success – Folate recipes and tips



150g caster sugar

250g wholemeal flour

250g bran cereal sticks

100g dates

1.6kg (23 satsumas)

satsuma segments

Method

1. Preheat the oven to 160ºC/325ºF/Gas mark 3.

2. Lightly grease a baking tray.

3. Cream the vegetable fat spread and sugar together.

4. Add the flour, bran cereal sticks and dates and combine well.

5. Divide the mixture into 25 balls.

6. Place the balls on the baking tray, leaving space for them to spread, and gently press down on them until each is about 1½cm thick.

7. Bake in the oven for 12–15 minutes or until golden.

8. Remove from the oven and cool before serving with satsuma segments.

24


cold lunch menu

Cheese, crackers and grapes



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 cubes

210g (30 crackers)

cream crackers

Method

1. Arrange approximately 12 grapes on each plate.

2. Add the cheese to the grapes on each plate with three cream crackers.

Cream cheese, crackers and apple slices



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


Cooking time: None



600g eating apples, cored and cut into slices

250g reduced-fat cream cheese

210g (30 crackers)

cream crackers

Method

1. Arrange approximately three slices of apple on each plate.

2. Spread the cream cheese on the crackers and serve three crackers on each plate with the sliced apple.

25


cold lunch menu

Fruit and 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 Red and white 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.

26


cold lunch menu

Plum and yoghurt cake with apple slices



Number of portions this recipe makes: 25 primary servings (95g cake and 60g apple)



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



200g caster sugar

200g (4 eggs) eggs

300g self-raising flour

5g baking powder

400ml low-fat plain yoghurt

1kg plums, stoned and diced

50g icing sugar

60g eating apples, sliced

Method


2. Grease and line a 30 x 50cm deep baking tin.

3. Place the vegetable fat spread and sugar in a mixer and beat until pale. Beat in the eggs then stir in the flour, baking powder, yoghurt and plums.

4. Pour the batter into the prepared tin and cook for 40 minutes or until golden and the cake springs back when pressed.

5. Dust with icing sugar before serving with slices of apple.

27


cold lunch menu

Rice-pudding pot with apple and blackberry compote

Allergy information: Milk


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

600g apples, peeled and cut into chunks

400g blackberries

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, bake in the oven at 160°C/325°F/Gas mark 3 for 1½–2 hours).

3. Stew the apples and blackberries together, then leave to cool.

4. Serve the rice pudding in bowls or small pots, each topped with 1½ tablespoons of

apple and blackberry compote.

28


cold lunch menu

Seasonal fruit bags and yoghurt



Number of portions this recipe makes: 15 primary servings (fruit bag 30g, yoghurt 100g)


Cooking time: None




100g dates, dried

100g dried apricots

1.5kg low-fat plain yoghurt

Method

1. Place the apples, dates and apricots in a bag.

2. Serve the seasonal fruit bag with a portion of yoghurt.

Seasonal fruit salad and fromage frais



Number of portions this recipe makes: 8 primary servings (fruit salad 60g, fromage frais 100g)


Cooking time: None




150g grapes, mix of red and white, halved

150g oranges, segmented

30ml orange juice

800g low-fat fromage frais

Method

1. Mix the apples, grapes and oranges together with the orange juice.

2. Serve the fruit salad with the fromage frais.

29


cold lunch menu

Drinks

Semi-skimmed milk


Recipe type: Drink

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

Preparation time: None

Cooking time: None



3 litres semi-skimmed milk

Fruit juice


Recipe type: Drink

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

Preparation time: None

Cooking time: None



600ml orange juice

600ml apple juice

300ml pineapple juice

30


cold lunch menu

Nutritional analysis of autumn–winter 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 autumn–winter cold lunch menu compared to the nutrient framework and demonstrates that all 14 nutrient-based standards have been met.

31


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 autumn–winter 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 and roasted vegetable couscous

260 355 6.9 1.1 52.8 0.0 1.0 24.0 1.9 1.9 44.9 30.4 81.4 12.8 135.0

Mackerel wrap with potato salad

230 332 13.1 2.7 40.2 0.4 2.5 15.9 1.9 2.1 77.0 38.8 150.4 38.3 342.8

Turkey and sweetcorn pasta

285 327 8.8 2.3 41.1 0.0 4.0 23.7 2.3 3.2 78.4 31.3 124.6 13.0 194.2

Roast beef and tomato sandwich

130 227 6.3 1.7 28.8 0.1 3.4 15.6 2.7 3.1 73.7 31.2 24.6 1.7 308.8

Vegetarian main dishes

Cheese and winter red coleslaw baguette

115 248 6.3 2.9 34.9 0.4 2.8 15.2 2.3 1.7 286.1 67.2 131.3 7.4 564.0

Bean and salad wholemeal wrap

230 293 4.4 2.2 50.5 1.1 4.9 15.9 2.5 1.5 276.2 95.2 219.6 27.9 433.9

Chickpea and roast vegetable couscous

265 341 6.0 0.6 61.2 0.0 3.2 14.5 2.5 1.8 63.2 33.3 83.2 12.8 222.3

Cream cheese and cucumber bagel

110 175 2.8 1.6 32.1 1.3 1.6 9.8 1.2 0.6 112.9 36.2 30.0 0.4 87.1

32


cold lunch menu



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)

Cheese and beetroot pasta salad

215 271 7.2 2.9 39.1 0.3 4.1 15.1 1.7 2.0 232.8 58.8 65.6 3.6 292.5

Egg mayo and cress wholemeal pitta

130 264 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

Vegetable/salad accompaniments

Beetroot

60 28 0.1 0.0 5.7 0.0 1.1 1.4 0.5 0.3 17.4 66.0 2.7 3.0 39.6

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

Celery sticks

60 4 0.1 0.0 0.5 0.0 0.7 0.3 0.2 0.1 24.6 9.6 5.0 4.8 36.0

Cucumber sticks

60 6 0.1 0.0 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

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

Winter red coleslaw

50 28 1.0 0.1 4.4 0.9 1.1 0.7 0.3 0.1 22.5 24.6 157.4 14.9 45.5

Desserts

Apple and raisin muffin

55 149 6.2 0.9 22.0 7.5 0.7 2.7 0.6 0.2 44.4 4.7 13.8 1.5 94.0

Banana bread

50 121 5.1 1.3 18.4 4.6 0.6 1.6 0.6 0.2 39.5 2.5 60.6 2.0 98.9

Bran and date biscuit with satsuma segments

95 151 6.4 1.6 22.1 7.8 3.7 2.8 1.2 0.8 52.4 32.7 75.8 18.3 149.1

Cheese, crackers and grapes

105 191 6.8 3.6 23.6 0.0 0.9 10.4 0.6 0.9 240.9 19.8 54.2 1.8 273.7

33


cold lunch menu



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)

Cream cheese, crackers and apple slices

105 151 4.9 2.5 22.3 0.0 1.5 6.0 0.4 0.4 50.3 11.0 29.8 3.6 193.3

Fruit and yoghurt granola pot

165 144 4.2 2.0 20.6 5.3 1.8 6.6 0.7 1.3 201.8 29.5 32.9 18.2 80.8

Plum and yoghurt cake with apple slices

95 178 8.5 2.4 23.6 12.3 0.8 3.2 0.6 0.3 85.9 4.9 121.0 1.3 182.2

Rice-pudding pot with apple and blackberry compote

170 103 1.9 1.0 18.5 5.7 1.3 4.1 0.3 0.5 124.7 3.2 18.1 8.0 46.5

Seasonal fruit bags and yoghurt

135 94 1.1 0.7 16.8 6.4 1.1 5.4 0.4 0.7 170.7 19.1 14.7 2.3 65.2

Seasonal fruit salad and fromage frais

160 152 5.7 3.5 20.7 10.1 0.8 5.7 0.2 0.5 98.4 22.1 84.6 12.9 37.4

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 14.9 14.9 0.1 0.5 0.3 0.0 13.1 16.2 2.2 36.5 10.0

example one-week, autumn winter primary school lunch, cold...

Documents