Example one-week, spring summer. primary school lunch, cold provision menu. June 2014

Transcription

1 Example one-week, spring summer primary school lunch, cold provision menu June 2014

2 This example, one-week, spring summer lunch menu for primary schools meets the current 1 and revised 2 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. : 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 The Education (Nutritional Standards and Requirements for School Food) (England) Regulations The Stationery Office: London As amended (2008, 2011) 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 The Requirements for School Food Regulations School Food Plan (2014) School Food Standards A practical guide for schools, their cooks and caterers 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. 6 Food Standards Agency (FSA) 7 Allergy UK 2

3 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. 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 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. Egg Adverse reactions usually caused by protein in egg whites. 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. 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. 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. 3 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. 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. 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. 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.

4 Meat or fish main course Vegetarian main course Vegetables Desserts Drinks Spring summer menu 2014 (April to September) week one Monday Tuesday Wednesday Thursday Friday Chicken drumstick and a pot of pasta salad [80] Egg mayo and cress wholemeal pitta [50] Falafel and salad pitta [50] Cucumber sticks [50] Red pepper sticks [50] Fruity flapjack and banana [70] Fresh fruit salad berries [30] and yoghurt [30] Water [40] Semi-skimmed milk [30] Fruit juice [30] Pasta salad with Quorn TM [20] Cherry tomatoes [50] Mixed green leaves [50] Apple-berry fool [70] Rice-pudding pot and nectarine [30] Water [40] Semi-skimmed milk [30] Fruit juice [30] Roast beef and spinach sandwich [80] Cream cheese, spinach and red pepper wholemeal wrap [20] Carrot sticks [50] Green pepper sticks [50] Carrot and apricot cake [70] Fresh fruit salad tropical [30] and yoghurt [30] Water [40] Semi-skimmed milk [30] Fruit juice [30] Roast ham and egg with tomato and pepper rice salad [80] Vegetable quiche with tomato and pepper rice salad [20] Mixed green leaves [50] Cherry tomatoes [50] Oat and raisin cookie with strawberries [70] Cheddar stick, (reduced-fat) crackers and grapes [30] Water [40] Semi-skimmed milk [30] Salmon and red pepper wrap [50] Reduced-fat hummus roll [50] Mixed bean salad [50] Sweetcorn [50] Fruit bread ([70] Fruit yoghurt granola pot [30] Water [40] Semi-skimmed milk [30] Fruit juice [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. 4

5 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 Cream cheese, spinach and red pepper wholemeal wrap Egg mayo and cress wholemeal pitta Falafel and salad wholemeal pitta Hummus roll Quorn and pasta salad Vegetable quiche Vegetable/salad accompaniments Carrot sticks Cherry tomatoes Cucumber sticks Green pepper sticks Mixed bean salad Mixed green leaves Pasta salad pot Red pepper sticks Sweetcorn Tomato and pepper rice salad Desserts Apple berry fool Carrot and apricot cake Fruit bread Fruit flapjack and banana Fruit salad berries Fruit salad tropical Fruit yoghurt granola pot

6 Grapes, cheese and crackers Oat and raisin cookie with strawberries Rice-pudding pot and nectarine Yoghurt Drinks Semi-skimmed milk Fruit juice Nutritional analysis of spring summer primary school menu Nutrient content of an average portion for a primary school child by recipe

7 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 550g 30g 10g 40g 40g 50g 300g 10ml 3g 800g dried wholemeal pasta onion, finely chopped celery, finely chopped red pepper, deseeded and finely chopped courgettes, finely chopped carrots, finely chopped tomatoes, sliced olive oil fresh parsley, chopped chicken drumsticks, roasted 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. 7

8 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 50g 650g 600g sunflower spread wholemeal medium-sliced bread roast beef, sliced spinach leaves 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 250g 500g (10 eggs) roast ham, sliced eggs, hard-boiled, sliced 1. Serve slices of roast ham and egg with a portion of tomato and pepper rice salad (see page 20 for recipe). 8

9 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 Recipe adapted from: Royal Docks Community School, Newham 850g salmon, canned in water and flaked (drained weight 650g) reduced-fat mayonnaise red peppers, deseeded and finely chopped 200g tomatoes, thinly sliced cucumber, finely chopped spinach leaves, finely chopped 650g (10 wraps) wholemeal wraps lettuce leaves 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. 9

10 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 200g 300g 650g (10 wraps) red peppers, deseeded and finely chopped spinach leaves reduced-fat cream cheese wholemeal wraps 1. Mix the red peppers and spinach into the cream cheese. 2. Spread the cream cheese mixture onto the wraps and roll up. 10

11 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 500g (10 eggs) 630g (10 pitta) 50g eggs, hard-boiled reduced-fat mayonnaise wholemeal pitta bread mustard cress 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. 11

12 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 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 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 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 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. 12

13 Hummus roll Allergy information: Sesame seeds, gluten Recipe type: Vegetarian main Number of portions this recipe makes: 10 servings (190g) Preparation time: 5 minutes 650g 650g 600g hummus, reduced-fat wholemeal bread roll, sliced in half mixed lettuce leaves 1. Spread the hummus on one half of the bread roll, add lettuce and top with the second half of the bread roll. 13

14 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 550g 30g 10g 40g 40g 50g 300g 700g 3g 10ml dried wholemeal pasta onion, finely chopped celery, finely chopped red pepper, deseeded and finely chopped courgettes, finely chopped carrots, finely chopped tomatoes, sliced Quorn TM pieces, cooked fresh parsley olive oil 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, Quorn TM and parsley with the olive oil and stir thoroughly. 14

15 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 150g 75g 90g 300g (6 eggs) 100ml 200g For the pastry plain flour wholemeal flour soft vegetable fat spread water, to bind For the quiche filling broccoli florets onions, diced courgettes, sliced red peppers, deseeded and sliced green peppers, deseeded and sliced yellow peppers, deseeded and sliced eggs semi-skimmed milk reduced-fat Cheddar cheese 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 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 minutes or until cooked through. 8. Serve with tomato and pepper rice salad (see page 20 for recipe). 15

16 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 600g carrots, peeled 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 600g cherry tomatoes 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 600g cucumber 1. Cut the cucumber into 3 4 pieces, 5cm in length. Then cut these into 4 sticks and serve. 16

17 Green pepper sticks Allergy information: None Recipe type: Vegetable accompaniment Number of portions this recipe makes: 10 primary servings (60g) Preparation time: 5 minutes 600g green pepper, deseeded 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 Iron Recipe Report 8 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 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. 17

18 Mixed green leaves Allergy information: None Recipe type: Vegetable accompaniment Number of portions this recipe makes: 10 primary servings (60g) Preparation time: None 600g mixed lettuce leaves 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 550g 30g 10g 40g 40g 50g 300g 10ml 3g dried wholemeal pasta onion, finely chopped celery, finely chopped red pepper, deseeded and finely chopped courgettes, finely chopped carrots, finely chopped tomatoes, sliced olive oil fresh parsley, finely chopped 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. 18

19 Red pepper sticks Allergy information: None Recipe type: Vegetable accompaniment Number of portions this recipe makes: 10 primary servings (60g) Preparation time: 5 minutes 600g red pepper, deseeded 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 600g sweetcorn, canned, no added salt or sugar (drained weight 480g) 1. Drain and rinse the canned sweetcorn and serve. 19

20 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 500g 50g 50g 50g 50g 30ml 15g white rice, easy cook peas, frozen tomatoes, diced red peppers, deseeded and diced yellow peppers, deseeded and diced sweetcorn, canned, no added salt or sugar, drained olive oil fresh parsley, finely chopped 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. 20

21 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 for success After-school club recipes and tips 200g 5g (1 tsp) 150g 150g 150g 90g 20g 300ml 400g eating apples, cored and sliced lemon juice raspberries, fresh or frozen strawberries, fresh or frozen blueberries, fresh or frozen caster sugar custard powder semi-skimmed milk low-fat plain yoghurt 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. 21

22 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 50g 150g 8g 4g (1 tsp) (2 eggs) 100ml 150g soft vegetable fat spread demerara sugar plain flour baking powder wholemeal flour dried apricots, chopped mixed spice eggs vegetable oil carrots, peeled and grated 1. Preheat the oven to 190 C/375 F/gas mark 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. 22

23 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: 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 strong white bread flour extra for dusting) 14g dried yeast 1 lemon, grated zest 170g dried apricots 170g dried prunes dried figs 170g raisins 500ml tepid water 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 Bake the loaf for minutes until it is browned and sounds hollow when tapped on the base. 23

24 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 255g 60ml 360g 360g 550g 140g 110g 110g 1.8kg (18 bananas) dried dates water soft vegetable fat spread golden syrup rolled oats cornflakes raisins pumpkin seeds bananas, sliced 1. Preheat the oven to 150 C/300 F/gas mark 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. 24

25 Fruit salad berries Allergy information: None Recipe type: Dessert Number of portions this recipe makes: 20 primary servings (60g) Preparation time: 15 minutes 300g 300g 300g 300g strawberries, fresh, hulled and sliced in half raspberries, fresh blackberries, fresh blackcurrants, fresh 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 240g 240g 240g 240g 240g honeydew melon, peeled and cut into chunks pineapple, peeled, cored and cut into chunks kiwi fruit, peeled and cut into chunks satsuma, peeled and segmented grapes 1. Combine all the fruit in a large mixing bowl. 2. Portion the fruit salad into pots or serving dishes. 25

26 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 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 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 600g 250g 210g (30) grapes, mix of red and white reduced-fat Cheddar cheese, cut into 25g cubes cream crackers 1. Arrange approximately 12 grapes on each plate. 2. Add the cheese to the grapes on each plate with three crackers. 26

27 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 75g 200g 75g 600g soft brown sugar soft vegetable fat spread plain flour raisins rolled oats strawberries 1. Preheat the oven to 160 C/325 F/gas mark 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. 27

28 Rice-pudding pot and nectarine Allergy information: Milk Recipe type: Dessert Number of portions this recipe makes: 15 primary servings ( 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 50g caster sugar 1.4 litres semi-skimmed milk 20g custard powder 90g pudding rice 1kg nectarines, with stones 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 () Preparation time: 5 minutes 2kg or 20 x pots low-fat fruit yoghurt 1. Portion out the yoghurt into small pots. 28

29 Drinks Semi-skimmed milk Allergy information: Milk Recipe type: Drink Number of portions this recipe makes: 15 primary servings (200ml) Preparation time: None 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 600ml 600ml 300ml orange juice apple juice pineapple juice 29

30 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 compared to the nutrient framework, and demonstrates that all 14 nutrient-based standards have been met. 30

31 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) Main meat and fish dishes Chicken drumstick and pasta salad pot Egg mayo and cress wholemeal pitta Roast beef and spinach sandwich Folate (( g) Vitamin A ( g) Vitamin C (mg) Roast ham and egg Salmon and red pepper wrap Vegetarian main dishes Cream cheese, spinach and red pepper wrap Falafel and salad pittas Hummus roll Quorn and pasta salad Vegetable quiche Sodium (mg) 31

32 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 Cherry tomatoes Cucumber sticks trace Green pepper sticks Mixed bean salad Mixed green leaves Red pepper sticks Sweetcorn Tomato and pepper rice salad Desserts Apple berry fool Carrot and apricot cake Fruit bread Fruit flapjack and banana Fruit salad berries Fruit salad tropical Fruit and yoghurt granola pot Oat and raisin cookie with strawberries Rice-pudding pot and nectarine Yoghurt Drinks Semi-skimmed milk Fruit juice