Snapdragons. menu. Autumn Menu 3 GOLD

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1 Snapdragons menu Autumn Menu 3 GOLD

2 Healthy eating at Snapdragons Healthy eating is not just about what we put on the plate. It is about educating the children and giving them the knowledge and independence to make healthy choices that will leave them in good stead for the future. Many of the children at Snapdragons eat up to ten meals at nursery a week, making this the majority of their weekly nutritional intake. For us, this is a huge responsibility and we want to ensure that everything the children eat is of the best quality, the menus are balanced and the children enjoy their As many of our ingredients as possible are organic - unless we say otherwise. GOLD food. We felt so passionately about this that we have teamed up with the Vegetarian Society and the Soil Association, two highly prestigious and influential partners. By achieving this recognition we are guaranteeing that the food we serve your children is locally sourced, high quality, freshly prepared and nutritionally balanced. Find out more or give us some feedback at

3 Our inspiration this week The choice of chicken roulade on our menu this week was one that was born from wanting to serve the children a beautiful dish that embraces a popular meat that they love and seasonal vegetables that we love. On our first attempt at coming up with an idea, we went through a few different variations, eventually deciding upon this delicious recipe blending the chicken with a spinach mixture and a side of kale. The children seemed to lap it up tremendously and we knew we were on to a winner. So much so that we decided to use it as the entry in the Nursery Chef of the Year competition, competing against other nursery chefs from across the country in a quest to see who could be the most creative and seasonal chef around whilst still preparing amazing dishes that the children love. Elsewhere on the menu you can find another of our recent favourites - tofu - making another appearance this time alongside a ratatouille with some creamy mashed potato. Or take a look on Monday for a delightful pork and bacon pie created with meat straight from our local butchers. There are many more delicacies to be found so be sure to take a look through and see what you think. We hope you enjoy!

4 Lunch menu - three Snack AM Lunch Monday Toast & Marmite with clementines Spicy pork and bacon pie Vegetable pie served with baby potatoes and glazed carrots Apple crumble with cream Tuesday Rice cakes with spread and sliced pears Ratatouille with Tofu served with mashed potato Orange rice pudding Wednesday Crumpet with organic butter and seasonal fruit jam Roasted butternut squash risotto Fruit with yogurt sauce Thursday Friday Cracker bread with soft cheese with fresh grated carrot Malt loaf with butter with sliced crispy apple Herby crumbed fish Vegetable fingers with cous cous served with potato wedges and steam green peas Poached pears with vanilla custard Chicken roulade Vegetable roulade served with new potatoes, steamed autumn vegetables and sage veloutee sauce Seasonal fruit platter Organic milk / water Water Alternative meals suitable for vegetarians are marked with a All dishes are freshly prepared onsite and are adapted for individual dietary requirements as necessary. All our dairy is organic. None of our dishes contain GM ingredients, artificial sweeteners or additives. All of the dishes on our menus have been accredited by the Soil Association and The Vegetarian Society.

5 Afternoon tea menu - three Snack PM Afternoon tea Monday Pitta fingers with spinach dips & sliced crispy apple Aubergine with mixed beans and tomatoes served with organic rice Carrot cake with cinnamon Tuesday Bread sticks with hummus dip & clementines Ham and vegetable frittata Vegetable frittata with tomato & basil sauce Baked apple with sultanas Wednesday Thursday Cream crackers with olive spread and pears Tea cakes with organic butter & vegetable sticks Lentil Soup served with shredded savoy cabbage & crusty bread Fruity muesli Bangers and Mash Quorn sausage & mash served with onion gravy and steamed seasonal vegetables Fruity bread pudding Fruit scones with butter Leek and potato soup served with crusty bread Friday Spiced beetroot cake autumn seasonal ingredients Here are some of the seasonal ingredients on the menu this week. Organic milk / water Beef Blackberries Broccoli Brussel sprouts Cabbage Carrots Cauliflower Celery Cod Cox & gala apples Kale Leeks Lettuce Mackerel Water Marrow Parsnips Pears Potatoes Spinach Swede Sweetcorn

6 Some of our suppliers 7 Bristol Chippenham 2 Bath miles 1 Melksham miles 1. Lovejoys (fruit & veg) 2. Newton Farm (beef) 3. Fussels Fine Foods (rapeseed oil) 4. Ivy House Farm (organic milk) 5. Otter Valley Poultry (chicken) 6. Brown Cow (yoghurt) 7. M & J Seafoods (fresh fish) 8. Bartletts (pork)

7 Meet Ivy House farm dairy Milk in a child s early years is one of the most important things they can be given. At Snapdragons we wanted to make sure that our children were being served the best possible milk around and we didn t have to look far it turned out. We found Ivy House Farm Dairy in Beckington, Somerset. Having started farming in the early eighties, they now milk 120 Jersey cows, rear all their calves and aim to grow all the feed for the animals. Everybody is involved in the business from taking orders, milking the cows, packaging products to delivering the milk and cream. The milk that they deliver to us each day is organic and unhomogenised - just like it used to be when you were at school. Milk isn t the only dairy product we source from Ivy House though, they also supply us with the delicious cream used in some of our dishes and work with Brown Cow, based out of Shepton Mallet, to provide us with thick and tasty organic yoghurts. We hope to visit Ivy House soon to see their busy cows hard at work! Find out more at

8 Chicken Roulade 1. Butterfly spread your chicken breast and flatten it as thin as you can with a rolling pin. 2. Make your spinach topping with onion, garlic and ground ginger. Sauté the onion, garlic and spinach and then mix them together. Spread the chicken out, stuff with the mixture and then roll them in clingfilm. 3. Put the chicken in a water bath by boiling some water and cook it for approximately 20 minutes. 4. As this is cooking, boil some new potatoes in a pan for about 20 minutes until they are soft. 5. Meanwhile, for your velouté, cook the onion and garlic in organic butter gently. Add a small amount of organic flour and mix it together, drizzling in your chicken stock to make a creamy sauce. Add fresh sage to season it. 6. For your carrots, saute them gently in organic butter to give them a glistening glaze. Chop your kale finely and place it in a steamer or simply in a colander over boiling water for about 5-10 minutes. 7. Serve up! Makes enough for 4-6 For the chicken roulade 1 organic chicken breast New potatoes Spinach Onion Garlic Sage Ginger New potatoes Kale For the side Organic butter Organic flour Onion Garlic Sage Chantilly carrots Homemade chicken stock GOLD

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