Example one-week, autumn winter. secondary school lunch menu. Updated October 2015

Transcription

1 Example one-week, autumn winter secondary school lunch menu Updated October 2015

2 This example one-week, autumn winter lunch menu for secondary schools meets the new school food standards 1 and best practice guidance for school caterers, and provides portion sizes in line with typical published primary portion sizes. 2 It has been nutritionally analysed to ensure it meets secondary school children s nutritional requirements. 3 Recipe key features Each recipe includes the following information: : the ingredients are in line with best practice guidance for school caterers. For example: canned fruit and vegetables are in water or natural juice with no added salt or sugar baked beans are reduced-salt and reduced-sugar varieties cheese used is lower-fat. Number of portions and portion sizes: these are stated for each recipe and are in line with typical secondary school portion sizes. However, pupils individual requirements will vary, so school cooks should adjust portion sizes accordingly. Allergy information: each recipe provides information about the allergens included within the ingredients used, to help schools cater for pupils with allergies and intolerances. The allergen information is based on allergens typically present in ingredients used within each recipe, but individual products and brands may vary, so it is important to check the products you are using. Under EU and UK laws introduced in December 2014, food businesses (including schools) must be able to provide allergen ingredients information for the food they provide, detailing which of 14 different allergens are included in each food and drink item provided. More guidance on this requirement is available from the Food Standards Agency website 4, and in a factsheet for schools produced by the Children s Food Trust. 5 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 the Allergy UK website. 6 1 The Requirements for School Food Regulations Available at: 2 School Food Plan (2014). School Food Standards: A practical guide for schools, their cooks and caterers. Available at: The school food standards are food-based only and do not require schools and caterers to nutritionally analyse their menus. Recipes and the menu in this document were analysed against the nutrient framework included in Children s Food Trust report Development and pilot testing of revised food-based standard for school lunches in England. Available at: and have been updated to reflect new Dietary Reference Values for energy, and dietary recommendations for fibre and sugars published by the Scientific Advisory Committee on Nutrition in 2011 and 2015 respectively, and available from and 4 Food Standards Agency food allergen labelling resources available at: 5 Producing and sharing allergen information: a guide for schools and school caterers in England. Available at: 6 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 crosscontamination from gluten-containing foods. Milk and dairy products, including milk, butter and most fat spreads, cheese, yoghurt and fromage frais, ice cream and crème fraîche. 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 including cakes, desserts, meat products, mayonnaise and dressings, soups, pasta and noodles, battered and crumbed foods and ice cream. 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. 3

4 Meat or fish main courses Vegetarian main courses Autumn winter menu 2014 (October to March): Week one Monday Tuesday Wednesday Thursday Friday [Meat free day] Lamb and lentil curry [40] Roast beef and gravy [50] Sausage pasta bake [40] Salmon fish fingers [40] Spiced Quorn TM and noodles [40] Butternut squash and bean risotto [20] Autumn vegetable crumble [20] Country vegetable pie [10] Pasta and vegetarian Bolognese [20] Cauliflower, potato and chickpea curry [20] Starchy foods Noodles (within Quorn TM dish) [40] Rice (within risotto) [20] Rice 50/50 white and brown [40] Tomato and herb bread [20] Roast potatoes [50] Mashed potatoes [10] Pasta (within pasta bake) [40] Wholemeal pasta (within Bolognese) [20] Potato wedges [40] Rice 50/50 white and brown [20] Vegetables Peas [40] Carrots [20] Roasted root vegetables [40] Spinach [20] Broccoli [50] Swede [10] Sweetcorn [40] Cauliflower [20] Peas [40] Savoy cabbage [20] Salad Lettuce, carrots and cucumber [20] Mixed salad pot [20] Lettuce, celery and beetroot [20] Mixed salad pot [20] Lettuce and mixed bean salad [20] Mixed salad pot [20] Winter red coleslaw [20] Mixed salad pot [20] Carrot, celery and red pepper [20] Mixed salad pot [20] Light bites Jacket potato with baked beans [20] Tomato and lentil soup with a cheese and vegetable scone [10] Selection of filled white, brown and wholemeal sandwiches, rolls, pitta and wraps [10] Chilli beef and rice burrito [20] Ham and vegetable pizza [10] Selection of filled white, brown and wholemeal sandwiches, rolls, pitta and wraps [10] Meatball sub [20] Bean and pepper pasta pot [10] Selection of filled white, brown and wholemeal sandwiches, rolls, pitta and wraps [10] Mexican chicken enchiladas [20] Winter vegetable soup and roll [10] Selection of filled white, brown and wholemeal sandwiches, rolls, pitta and wraps [10] Jacket potato with cheese and winter red coleslaw [20] Chilli chicken pasta [10] Selection of filled white, brown and wholemeal sandwiches, rolls, pitta and wraps [10] 4

5 Apple, cinnamon and date crumble with custard [50] Example secondary school menu Autumn winter menu 2014 (October to March): Week one Monday Tuesday Wednesday Thursday Friday Pear and cocoa sponge Plum yoghurt sponge and Pear bakewell tart [40] with frozen yoghurt [50] grapes [50] with custard [40] Beetroot surprise cake with plum quarters [50] Desserts Carrot cake [25] Whole fruit [5] Chopped fruit pots [10] Fruit yoghurt [10] Date slice [25] Whole fruit [5] Chopped fruit pots [10] Fruit yoghurt [10] Autumn fresh fruit salad with yoghurt [25] Whole fruit [5] Chopped fruit pots [10] Fruit yoghurt [10] Bran and date biscuits with satsuma segments [35] Whole fruit [5] Chopped fruit pots [10] Fruit yoghurt [10] Bread and butter apple pudding with custard [25] Whole fruit [5] Chopped fruit pots [10] Fruit yoghurt [10] Drinks Water [60] Semi-skimmed milk [20] Fruit juice and water combination drinks [20] Water [60] Semi-skimmed milk [20] Fruit juice and water combination drinks [20] Water [60] Semi-skimmed milk [20] Fruit juice and water combination drinks [20] Water [60] Semi-skimmed milk [20] Fruit juice and water combination drinks [20] Water [60] Semi-skimmed milk [20] Fruit juice and water combination drinks [20] Provision mix [XX] is the estimated number of portions of each menu item that the caterer expects to provide. The provision mix on this menu has been expressed as a percentage. A mixture of white and wholemeal bread is available every day as extra bread. This is not included in the nutritional analysis. 5

6 Contents Managing food allergies and intolerances:... 2 Meat or fish main courses... 8 Lamb and lentil curry... 8 Roast beef and gravy... 9 Salmon fish fingers Sausage pasta bake Vegetarian main meals Autumn vegetable crumble Butternut squash and bean risotto Cauliflower, potato and chickpea curry Country vegetable pie Pasta and vegetarian Bolognese Spiced Quorn TM and noodles Hot and cold light bites Bean and pepper pasta pot Cheese and vegetable scone Chilli beef and rice burrito Chilli chicken pasta Ham and vegetable pizza Jacket potato with baked beans Jacket potato with cheese and winter red coleslaw Meatball sub Mexican chicken enchiladas Sandwich and roll selection Tomato and lentil soup Winter vegetable soup and roll Starchy accompaniments Mashed potatoes Potato wedges Rice Roast potatoes Tomato and herb bread rolls Vegetable and salad accompaniments Broccoli

7 Carrots Carrot, celery and red pepper Cauliflower Lettuce, carrot and cucumber Lettuce, celery and beetroot Lettuce with mixed bean salad Peas Roasted root vegetables Salad pot Savoy cabbage Spinach Swede Sweetcorn Winter red coleslaw Desserts Apple, cinnamon and date crumble Autumn fresh fruit salad with yoghurt Beetroot surprise cake with plum quarters Bran and date biscuits with satsuma segments Bread and butter apple pudding Carrot cake Custard Date slice Frozen yoghurt Fruit pot Fruit yoghurt Pear and cocoa sponge Pear bakewell tart Plum yoghurt sponge and grapes Whole fruit selection Drinks Drink selection Nutritional analysis of the autumn winter secondary school menu Nutrient content of an average portion for a secondary school child by recipe

8 Meat or fish main courses Lamb and lentil curry Allergy information: Celery, mustard, wheat (gluten) Recipe type: Meat main dish Number of portions this recipe makes: 34 secondary servings (190g) Preparation time: 15 minutes (excluding marinating time) Cooking time: 1 hour 30 minutes Recipe adapted from: CityServe Direct Services, as featured in the Children s Food Trust Recipes for Success Iron recipes and tips 7.5g (1½ tbsp) white pepper 40g (10 cloves) garlic, peeled and crushed 30g green or red chillies, deseeded and diced 30g (3 tbsp) mild curry powder 7.5g (2½ tbsp) dried thyme 2.8kg lamb, diced 750g green lentils 25ml vegetable oil 330g onions, peeled and diced 800ml water 1kg carrots, peeled and diced 25g tomato purée 6g (1) reduced-salt lamb stock cube 80g plain flour 1. Combine the pepper, garlic, chillies, curry powder and thyme and coat the lamb with the mix. Put in the refrigerator to marinate for 1-2 hours. 2. Rinse and then cook the lentils in a pan of boiling water for approximately 30 minutes. Drain. 3. Heat the oil in a large saucepan on a high heat and seal the meat, draining off and discarding any excess oil. Fry the onions in the pan with the meat. 4. Add 700ml of the water, the carrots, drained lentils, tomato purée and stock cube to the meat. 5. Cook for approximately 10 minutes on a high heat, stirring frequently. 6. Reduce the heat and simmer for approximately 45 minutes. 7. To thicken, mix the flour with the remaining 100ml water and add to the meat gradually, stirring continuously. Cook for a further 5 minutes until slightly thickened. 8. Remove from the heat and serve in warmed serving dishes. 8

9 Roast beef and gravy Allergy information: Milk, soya, wheat (gluten) Recipe type: Meat main dish Number of portions this recipe makes: 30 secondary servings (100g) Preparation time: 5 minutes Cooking time: 2 hours 50 minutes Recipe adapted from: Children s Food Trust 2.6kg beef roasting joint 90g reduced-salt beef gravy granules 1.2 litres boiling water 1. Preheat the oven to 180 C/350 F/gas mark Place the beef joint in a roasting tin and cook in the middle of the oven for approximately 2 hours 50 minutes. The joint is cooked when its juices run clear and there is no pink meat remaining. 3. Combine the gravy granules and boiling water and mix well until all the granules are dissolved. 9

10 Salmon fish fingers Allergy information: Egg, fish, wheat (gluten) Recipe type: Fish main dish Number of portions this recipe makes: 9 secondary servings (165g) Preparation time: 10 minutes Cooking time: 10 minutes Recipe adapted from: Let s Get Cooking 840g 150g 2g (1 tsp) 300g (6) 300g 45ml salmon, skinned and boned plain flour black pepper eggs, beaten white bread, made into breadcrumbs vegetable oil 1. Preheat the oven to 220 C/425 F/gas mark Cut the salmon fillets into equal-sized fingers. 3. Season the flour with black pepper. Roll each salmon finger in the seasoned flour, then dip in the beaten egg, and finally the breadcrumbs to coat. 4. Grease a baking tray with the vegetable oil, then place each of the fish fingers on the tray. 5. Bake in the oven for 8 10 minutes, turning halfway through cooking, until crisp and golden. 10

11 Sausage pasta bake Allergy information: Milk, sulphites, wheat (gluten) Recipe type: Meat main dish Number of portions this recipe makes: 18 secondary servings (325g) Preparation time: 15 minutes Cooking time: 55 minutes 1 hour Recipe adapted from: Chartwells 200g 10g 10ml 1.5kg 50g 2g (2 tsp) 1.3kg 1.5kg 50g onions, peeled and diced garlic, peeled and crushed vegetable oil canned chopped tomatoes tomato purée dried mixed herbs dried white pasta pork sausages reduced-fat Cheddar cheese, grated 1. Preheat the oven to 200 C/400 F/gas mark Add the onions and garlic to a large pan and sweat in the oil until soft. 3. Add the chopped tomatoes, tomato purée and herbs to the pan and stir well. Simmer over a low heat for minutes. 4. Meanwhile, in a pan of boiling water, cook the pasta for 10 minutes, then drain. 5. Cook the sausages in the oven for 20 minutes until cooked through, then cut each sausage into Stir the cooked pasta and sausage pieces into the tomato sauce. Transfer to a deep baking tin and sprinkle with grated cheese. Bake for minutes until the cheese is bubbling and brown. 11

12 Vegetarian main meals Autumn vegetable crumble Allergy information: Milk, wheat (gluten) Recipe type: Vegetarian main meal Number of portions this recipe makes: 6 secondary servings (370g) Preparation time: 10 minutes Cooking time: 45 minutes Recipe adapted from: Creative Management Services, Sunderland, as featured in the Children s Food Trust Recipes for Success Vegetable recipes and tips 75g 250g 75g 100g 100g 200g 100g 100g 25g (1½ tbsp) 2g (2 tsp) 400g 1kg 150ml soft margarine wholemeal flour reduced-fat Cheddar cheese, grated carrots, peeled and diced into 1cm cubes leeks, peeled and sliced onions, peeled and finely diced Savoy cabbage, sliced potatoes, peeled and diced into 1cm cubes tomato purée dried mixed herbs canned chopped tomatoes canned kidney beans in water, drained (640g drained weight) water 1. Preheat the oven to 180 C/350 F/gas mark Rub the margarine into the flour and stir in the grated cheese. 3. Put all the vegetables, potatoes, tomato purée, herbs, chopped tomatoes, kidney beans and water into a saucepan and bring to the boil. Simmer for 5 minutes. 4. Transfer the vegetable mixture to an ovenproof dish and sprinkle over the crumble topping evenly to cover the vegetables. 5. Bake for 40 minutes or until golden. 12

13 Butternut squash and bean risotto Allergy information: None Recipe type: Vegetarian main meal Number of portions this recipe makes: 11 secondary servings (445g) Preparation time: 15 minutes Cooking time: 45 minutes Recipe adapted from: Lynn Grove High School, as featured in the Children s Food Trust Recipes for Success Folate recipes and tips 400g butternut squash, peeled, deseeded and diced 30ml (2 tbsp) vegetable oil 350g onions, peeled and chopped 12g (3 cloves) garlic, peeled and crushed 650g Arborio (risotto) rice 2 litres water 1kg canned black-eyed beans in water, drained (600g drained weight) 1kg canned haricot beans in water, drained (600g drained weight) 200g spinach, fresh or frozen 20g fresh parsley, chopped 1. Preheat the oven to 200 C/400 F/gas mark In a large mixing bowl, coat the diced butternut squash in half of the oil. 3. Place the squash chunks on a baking tray, making sure they do not overlap. Roast in the oven for 30 minutes or until soft. 4. Meanwhile, heat the remaining oil in a deep saucepan. Add the onions and garlic and heat gently until they soften. 5. Add the rice and stir well for a few seconds to coat with oil, then pour in one-third of the water and bring to a gentle simmer. Cook, stirring, until almost all the water is absorbed. 6. Add a little more water along with the beans. Cook, stirring, until almost all the water is absorbed. 7. Continue to add the water a little at a time, stirring frequently, until it has all been absorbed and the rice is cooked. Stir in the roasted butternut squash, spinach and half the chopped parsley. Stir regularly until the spinach has wilted. 8. Sprinkle with the remaining parsley before serving. 13

14 Cauliflower, potato and chickpea curry Allergy information: Mustard, sulphites Recipe type: Vegetarian main meal Number of portions this recipe makes: 12 secondary servings (350g) Preparation time: 10 minutes Cooking time: 25 minutes Recipe adapted from: School Food Support Service, Leicestershire County Council, as featured in the Children s Food Trust Recipes for Success Vegetable recipes and tips 20ml (1 tbsp) 200g 15g 5g (1½ tsp) 5g (1½ tsp) 5g (1½ tsp) 5g (1½ tsp) 400g 300ml 1.2kg 350g 350g 2.2kg 50g vegetable oil onions, peeled and sliced fresh ginger, peeled and grated chilli powder curry powder ground turmeric ground cumin canned chopped tomatoes water cauliflower, broken into small florets potatoes, peeled and cubed frozen peas canned chickpeas in water, drained (1.3kg drained weight) fresh coriander, chopped 1. Heat the oil in a pan and fry the onions until soft. 2. Add the fresh ginger and spices and stir to coat the onions. 3. Add the tomatoes and water and bring to the boil. 4. Add the cauliflower, potatoes, peas and chickpeas to the curry mixture and stir well. 5. Cover and simmer for approximately 15 minutes, until the vegetables are cooked. 6. Sprinkle with fresh coriander before serving. 14

15 Country vegetable pie Allergy information: Milk, sulphites, wheat (gluten) Recipe type: Vegetarian main meal Number of portions this recipe makes: 18 secondary servings (315g) Preparation time: 1 hour (including resting time) Cooking time: 40 minutes Recipe adapted from: Chartwells 200g onions, peeled and diced 280g leeks, finely sliced 400g carrots, peeled and diced 100g broccoli, chopped 3.4kg canned chickpeas in water, drained (2kg drained weight) For the sauce: 60g margarine 100g plain flour 1.6 litres semi-skimmed milk For the pastry: 300g hard margarine, diced 250g plain flour 250g wholemeal flour 120g reduced-fat Cheddar cheese, grated 1. Preheat the oven to 200 C/400 F/gas mark Sweat the onions in a large pan. Add the rest of the vegetables, stir to combine and cook until softened. Add the chickpeas. 3. In a separate pan, melt the margarine for the sauce and add the flour. Mix until smooth. Gradually add the milk, stirring until it forms a smooth sauce. 4. Pour the white sauce over the vegetable mixture and stir. Place the mixture in a flan tin. 5. Make the shortcrust pastry by rubbing the diced margarine into the combined plain and wholemeal flours until it resembles breadcrumbs. Then add the grated cheese and a little water to bring it together into a ball. Rest the pastry for 30 minutes in a cool place. 6. Roll out the pastry and place on top of the vegetable mixture. Bake in the oven for minutes until the pastry is cooked. 15

16 Pasta and vegetarian Bolognese Allergy information: Soya, wheat (gluten) Recipe type: Vegetarian main meal Number of portions this recipe makes: 38 secondary servings (230g sauce plus 165g pasta) Preparation time: 20 minutes Cooking time: 40 minutes Recipe adapted from: Colham Manor Secondary School 1 litre boiling water 30g vegetable bouillon powder 3kg soya mince 450g onions, peeled and diced 480g courgettes, diced 480g carrots, peeled and diced 100g tomato purée 20g garlic purée 3kg canned chopped tomatoes 20g dried oregano 20g dried basil 3g (1½ tsp) black pepper 2.75kg dried wholemeal pasta 1. Add the water and vegetable bouillon powder to a large saucepan and mix. Add the soya mince, stir and cook for five minutes. 2. Add the onions, courgettes and carrots to the pan and mix well, followed by the tomato and garlic purées. 3. Add the chopped tomatoes, oregano, basil and black pepper. 4. Bring to the boil, and simmer for 30 minutes. 5. Meanwhile, in a separate pan, boil the wholemeal pasta until cooked, then drain and refresh. 6. Combine the pasta and sauce, and serve. 16

17 Spiced Quorn TM and noodles Allergy information: Egg, soya, wheat (gluten) Recipe type: Vegetarian main meal Number of portions this recipe makes: 18 secondary servings (320g) Preparation time: 30 minutes Cooking time: 15 minutes Recipe adapted from: Chartwells 1.3kg 10ml 200g 225g 225g 200g 12g 15g 1.45kg 30g 400ml 10ml egg noodles, dried vegetable oil onions, peeled and finely sliced red peppers, deseeded and sliced green peppers, deseeded and sliced cabbage, finely sliced garlic, peeled and crushed fresh ginger, peeled and grated Quorn TM pieces tomato purée pineapple juice, unsweetened reduced-salt soy sauce 1. Boil the noodles for 5 minutes, or until tender, and drain. 2. Heat the oil and stir-fry the onions, red and green peppers, cabbage, garlic and ginger for 1 minute. 3. Add the Quorn TM pieces, tomato purée, pineapple juice and soy sauce, and cook for a further 3 minutes. 4. Stir in the cooked drained noodles and toss to ensure an even mix of ingredients. Place in a warmed dish to serve on a plate or as a grab and go option. 17

18 Hot and cold light bites Bean and pepper pasta pot Allergy information: Wheat (gluten) Recipe type: Hot light bite Number of portions this recipe makes: 16 secondary servings (370g) Preparation time: 10 minutes Cooking time: 35 minutes Recipe adapted from: Derbyshire County Council as featured in the Children s Food Trust Recipes for Success Grab and go recipes and tips 30ml vegetable oil 200g onions, peeled and finely sliced 8g garlic, peeled and crushed 800g canned chopped tomatoes 160ml water 200g red peppers, deseeded and sliced 200g yellow peppers, deseeded and sliced 1.76kg mixed bean salad (see recipe on page 36) 1.1kg wholemeal pasta 1. Heat the oil in a pan and add the onions and garlic. Cook until starting to soften. 2. Add the tomatoes and water and simmer for 20 minutes. 3. Blend the sauce until smooth. 4. Stir in the peppers and mixed beans and bring to the boil for 10 minutes. 5. Simmer the pasta until cooked. 6. Serve the pasta with a portion of the sauce on top, or combine the two before serving. 18

19 Cheese and vegetable scone Allergy information: Milk, wheat (gluten) Recipe type: Light bite accompaniment Number of portions this recipe makes: 20 secondary servings (80g) Preparation time: 15 minutes Cooking time: 15 minutes Recipe adapted from: Recipe included in the Children s Food Trust Recipes for Success Calcium recipes and tips 700g 2g (½ tsp) 200g 100ml 200g 150g 200g 20g self-raising flour baking powder soft margarine semi-skimmed milk reduced-fat Cheddar cheese, grated onions, peeled and coarsely grated courgettes, grated fresh rosemary, chopped 1. Preheat the oven to 200 C/400 F/gas mark Mix the flour, baking powder and margarine together in a food processor. 3. Add the milk, grated cheese, onions, courgettes and rosemary and mix until the mixture just starts to come together. 4. Remove the dough with floured hands and gently roll out on a floured work surface until it is 3cm thick. 5. Cut out 20 or 25 scones using a scone cutter, place on a floured baking tray, and bake for 15 minutes until risen and golden brown. 19

20 Chilli beef and rice burrito Allergy information: Milk, wheat (gluten) Recipe type: Light bite Number of portions this recipe makes: 16 secondary servings (250g) Preparation time: 10 minutes Cooking time: 40 minutes Recipe adapted from: Royal Docks Community School and Newham Catering Services, as featured in the Children s Food Trust Recipes for Success Iron recipes and tips 900g 300g 15g (5 tsp) 175g 400g 350g 250g 2g (1 tsp) 1.4kg (16 x 85g) 200g lean beef mince onions, peeled and chopped chilli powder green peppers, deseeded and chopped canned chopped tomatoes canned kidney beans in water, drained (224g drained weight) brown rice paprika wheat tortillas reduced-fat Cheddar cheese, grated 1. Brown the mince and the onions. 2. Stir in the chilli powder, peppers, tomatoes and half of the kidney beans and simmer for minutes. 3. Meanwhile, boil the brown rice following the instructions on the packet and drain. 4. Add the remaining kidney beans and paprika to the rice. 5. Spoon the rice mixture in a line down the middle of each tortilla and top with the mince mixture. 6. Sprinkle grated cheese on top of the beef and roll up the tortillas. 7. Keep warm until serving or assemble at service point. 20

21 Chilli chicken pasta Allergy information: Wheat (gluten) Recipe type: Hot light bite Number of portions this recipe makes: 16 secondary servings (325g) Preparation time: 15 minutes Cooking time: 40 minutes Recipe adapted from: Derbyshire County Council as featured in the Children s Food Trust Recipes for Success Grab and go recipes and tips 30ml 200g 15g 8g 800g 150g 160ml 800g 400g 1.1kg vegetable oil onions, peeled and finely sliced red chilli, deseeded and finely chopped garlic, peeled and crushed canned chopped tomatoes dried red lentils water cooked chicken (white and dark meat), cut into bite-sized pieces mixed yellow and red peppers, deseeded and sliced dried wholemeal pasta 1. Heat the oil in a pan and add the onions, chilli and garlic. Cook until starting to soften. 2. Add the tomatoes, lentils and water and simmer for 20 minutes. 3. Blend the sauce until smooth. 4. Stir in the chicken and peppers, bring to the boil and cook for 10 minutes. 5. Simmer the pasta until cooked. 6. Serve the pasta with a portion of the sauce on top, or mix before serving. 21

22 Ham and vegetable pizza Allergy information: Milk, wheat (gluten) Recipe type: Hot grab and go Number of portions this recipe makes: 35 secondary servings (220g) Preparation time: 30 minutes (excluding proving time) Cooking time: 10 minutes Recipe adapted from: CityServe Birmingham 1.5kg plain white flour 500g plain wholemeal flour 120g sunflower spread 50g dried yeast 1.2 litres warm water 50g caster sugar 500g onions, peeled and finely sliced 35g garlic, peeled and crushed 25ml vegetable oil 830g canned chopped tomatoes 300g tomato purée 10g dried oregano 10g dried basil 25g cornflour 50ml cold water 500g reduced-fat Cheddar cheese, grated 1kg ham, sliced 500g mushrooms, sliced 500g red peppers, deseeded and sliced 1. To make the base, sift the flours and rub in the sunflower spread. 2. Add the yeast to the warm water, stir in the sugar, and then add this mixture to the flour. 3. Mix well, and then knead to form a smooth dough. Place in a basin covered with a damp cloth and allow to prove until doubled in size. 4. Preheat the oven to 180 C/350 F/gas mark Knock back the dough, divide it into two and roll out each piece into the desired shape. 6. Place the pizza bases on a lightly greased baking sheet. 7. Sweat the onions and garlic in the oil until soft. 8. Add the canned tomatoes, tomato purée, oregano and basil to the onions and garlic. Bring to the boil and simmer for 5 minutes. 9. Add a little cold water to the cornflour, stir into the tomato mixture and bring back to the boil. 10. Remove from the heat, allow to cool slightly, then spread the mixture onto the dough. 11. Sprinkle the cheese over the sauce, then top with the ham, mushrooms and peppers. 12. Cook for approximately 10 minutes until the base is cooked through. 22

23 Jacket potato with baked beans Allergy information: None Recipe type: Hot light bite Number of portions this recipe makes: 10 secondary servings (315g) Preparation time: 5 minutes Cooking time: 1 hour Recipe adapted from: Children s Food Trust 3.4kg 950g baking potatoes reduced-sugar and -salt baked beans 1. Preheat the oven to 180 C/350 F/gas mark Cook the potatoes in the oven for 1 hour until they are golden and the skins are crispy. 3. Cut a 'X' in the top of each jacket potato and squeeze it at the base, so that the jacket opens up. 4. Just before the potatoes are ready, heat the baked beans in a pan for approximately 5 minutes until hot, and then serve a portion with each jacket potato. Jacket potato with cheese and winter red coleslaw Allergy information: Egg, milk, mustard Recipe type: Light bite Number of portions this recipe makes: 10 secondary servings (320g) Preparation time: 10 minutes Cooking time: 1 hour Recipe adapted from: Children s Food Trust 3.4kg 350g 800g baking potatoes reduced-fat Cheddar cheese, grated winter red coleslaw (see page 40 for recipe) 1. Preheat the oven to 180 C/350 F/gas mark Cook the potatoes in the oven for 1 hour until they are golden and the skins are crispy. 3. Cut a 'X' in the top of each jacket potato and squeeze it at the base, so that the jacket opens up. 4. Prepare the winter red coleslaw according to the recipe on page 40, and serve each potato with a portion of grated cheese and a portion of coleslaw. 23

24 Meatball sub Allergy information: Egg, milk, soya, wheat (gluten) Recipe type: Hot light bite Number of portions this recipe makes: 10 secondary servings (260g) Preparation time: 15 minutes Cooking time: 25 minutes Recipe adapted from: Meatball and sauce recipe adapted from East Riding of Yorkshire Council 750g 120g 125g 8g 50g (1 egg) 400g 70g 50g 8g 7g 1kg (10 x 100g) 200g lean minced beef onions, peeled and diced wholemeal breadcrumbs ground paprika egg, beaten canned chopped tomatoes tomato purée dried red lentils dried thyme fresh parsley panini rolls, sliced in half lengthways reduced-fat Cheddar cheese, grated 1. Preheat the oven to 180 C/350 F/gas mark Mix the minced beef, onions, breadcrumbs and paprika together and stir in the egg to bind. 3. Portion the mixture into meatballs, space them out evenly on a greased tin and cook in the oven for approximately 20 minutes until cooked through. 4. Place the canned tomatoes, tomato purée, lentils, thyme and parsley in a pan and simmer for minutes, until the lentils are cooked. 5. Toast the panini rolls, then place a portion of meatballs on the bottom half of the roll. Spoon over the tomato sauce and sprinkle over some grated cheese, then replace the top of the roll. 24

25 Mexican chicken enchiladas Allergy information: Milk, wheat (gluten) Recipe type: Light bite Number of portions this recipe makes: 12 secondary servings (395g) Preparation time: 15 minutes Cooking time: 50 minutes Recipe adapted from: Lancashire County Commercial group, as featured in the Children s Food Trust Recipes for Success Folate recipes and tips 1.6kg 60g 12g (3 cloves) 9g (3 tsp) 20ml (1 tbsp) 300g 1kg 80g 80g 400g 6g (2 tsp) 6g (2 tsp) 400ml 910g (12 x 76g) 75g 50g canned chopped tomatoes tomato purée garlic, peeled and crushed chilli powder vegetable oil onions, peeled and chopped chicken breast, diced red peppers, deseeded and diced green peppers, deseeded and diced courgettes, diced ground coriander ground cumin water wheat tortillas reduced-fat Cheddar cheese, grated mozzarella cheese, grated 1. Preheat the oven to 200 C/400 F/gas mark Combine the chopped tomatoes, tomato purée, garlic and chilli powder in a mixing bowl. 3. Heat the oil in a large pan. Fry the onions for 10 minutes until soft. Add the chicken and cook for a further 5 minutes until browned. 4. Add the peppers and courgettes and cook for 5 minutes. Stir in the ground coriander and cumin, then fry for 1 minute. 5. Add half of the tomato mixture to the chicken and vegetables and cook on a low heat for minutes. Add some of the water if required. 6. To assemble the enchiladas, lay the tortillas on a board and divide the chicken and vegetable mixture between them, folding over the ends of the tortilla and rolling up to seal. 7. Lay the enchiladas in an ovenproof dish, seal-side down. Cover with the remaining tomato sauce and sprinkle with the grated cheeses. 8. Bake in the oven for 30 minutes until the sauce is bubbling. 25

26 Sandwich and roll selection Allergy information: Egg, fish, milk, mustard, sesame, soya, wheat (gluten) Recipe type: Cold light bite Number of portions this recipe makes: 100 secondary servings Preparation time: 2 minutes each Cooking time: None Recipe adapted from: Children s Food Trust 3.5kg (80 slices) 3.6kg (40 x 90g) 900g (10 x 90g) 88g (10 x 88g) 1.2kg 600g 900g 900g 1.125kg (22 eggs) 750g 525g 30g 960g 3.4kg 900g 225g 150g 75g Bread white and wholemeal bread, thick sliced wholemeal bread rolls white and wholemeal pitta breads white and wholemeal wraps Fillings canned tuna in spring water, drained cooked beef, sliced cooked chicken, sliced cooked ham, sliced hard-boiled eggs houmous reduced-fat Cheddar cheese, grated cress cucumber, sliced tomato, sliced watercress coleslaw reduced-fat mayonnaise wholegrain mustard The above quantities produce 40 sandwiches, 40 rolls, 10 pittas and 10 wraps, filled with a mixture of: 15 x Egg mayonnaise (80g) and cress (2g) 15 x Tuna mayonnaise (85g) and cucumber (24g) 10 x Cheese (35g) and tomato (68g) 10 x Beef (60g) and salad (20g watercress, 68g tomato and 24g cucumber) 15 x Chicken (60g) and salad (20g watercress, 68g tomato and 24g cucumber) 5 x Cheese (35g) and coleslaw (45g) 15 x Ham (60g) and mustard (5g) 15 x Houmous (50g) and salad (20g watercress, 68g tomato and 24g cucumber) 26

27 Tomato and lentil soup Allergy information: Celery, egg, milk, wheat (gluten) Recipe type: Vegetarian light bite Number of portions this recipe makes: 30 secondary servings (290g) Preparation time: 20 minutes Cooking time: 1 hour Recipe adapted from: Beverley High School and Taylor Shaw Catering, as featured in the Children s Food Trust Recipes for Success Wholefood recipes and tips 4.5 litres water 900g dried red lentils 675g carrots, peeled and diced 450g onions, peeled and diced 225g swede, peeled and diced 800g canned chopped tomatoes 100g tomato purée 12g (2) reduced-salt vegetable stock cubes 10g (2 tbsp) black pepper 1. Boil the water in a large pan and add the lentils, carrots, onions, swede, canned tomatoes and tomato purée. 2. Cover and bring to the boil. Simmer for 30 minutes. 3. Add the stock cubes and black pepper and simmer for a further 30 minutes or until all the vegetables are tender. 4. Part-liquidise the soup to blend the vegetables into smaller chunks before serving. Serve with a Cheese and vegetable scone (see page 19). 27

28 Winter vegetable soup and roll Allergy information: Celery, soya, sulphites, wheat (gluten) Recipe type: Hot light bite Number of portions this recipe makes: 15 secondary servings (255g soup plus 80g roll) Preparation time: 10 minutes Cooking time: 30 minutes Recipe adapted from: Darlington School of Mathematics and Science, as featured in the Children s Food Trust Recipes for Success Vegetable recipes and tips 30ml (2 tbsp) vegetable oil 300g onions, peeled and diced 100g celery, chopped 100g swede, peeled and diced 500g potatoes, peeled and diced 100g broccoli, chopped 150g carrots, peeled and chopped 100g cauliflower, chopped 100g celeriac, peeled and diced 25g (1½ tbsp) garlic purée 2 litres water 2g (1 tsp) black pepper 1.2kg (15 x wholemeal rolls 80g) 1. Heat the oil in a pan and add the onions and celery and cook slowly until they begin to soften. 2. Add the swede, potatoes, broccoli, carrots, cauliflower, celeriac and garlic purée to the softened vegetables. 3. Add the water and black pepper. Bring to the boil and then simmer for 20 minutes or until all the vegetables are soft. 4. Blend the soup and serve with bread rolls. 28

29 Starchy accompaniments Mashed potatoes Allergy information: Milk Recipe type: Starchy accompaniment Number of portions this recipe makes: 16 secondary servings (205g) Preparation time: 10 minutes Cooking time: 15 minutes Recipe adapted from: Children s Food Trust 3kg 100g 200ml potatoes, peeled and chopped soft margarine semi-skimmed milk 1. Steam or boil the potatoes for approximately 15 minutes until cooked. Drain the potatoes. 2. Add the margarine and milk to the potatoes and mash until smooth. Potato wedges Allergy information: None Recipe type: Starchy accompaniments Number of portions this recipe makes: 13 secondary servings (130g) Preparation time: 15 minutes Cooking time: 40 minutes Recipe adapted from: Children s Food Trust 1.7kg 50ml (3 tbsp) 12g (1½ tbsp) baking potatoes olive oil dried parsley 1. Preheat the oven to 200 C/400 F/gas mark Cut the potatoes into even-sized large wedges and steam for 10 minutes. Alternatively, go straight to the next step and bake for minutes. 3. Combine the oil and the parsley in a large mixing bowl. Toss the wedges in the olive oil mixture to coat. 4. Using a slotted spoon, transfer the wedges to a baking tray and bake in the hot oven for about 20 minutes or until golden brown. 29

30 Rice Allergy information: None Recipe type: Starchy accompaniment Number of portions this recipe makes: 20 secondary servings (160g) Preparation time: 5 minutes Cooking time: 15 minutes Recipe adapted from: Children s Food Trust 600g 600g long grain white rice long grain brown rice 1. Rinse the rice in a sieve under running water, then drain. 2. Add the rice to a pan of boiling water and simmer until cooked, then drain and serve. Note: cooking times vary for different types of brown rice, so follow the supplier s instructions. Roast potatoes Allergy information: None Recipe type: Starchy accompaniment Number of portions this recipe makes: 13 secondary servings (130g) Preparation time: 10 minutes Cooking time: 45 minutes Recipe adapted from: Children s Food Trust 1.7kg 100ml potatoes, peeled and chopped vegetable oil 1. Preheat the oven to 200 C/400 F/gas mark Place the potatoes in a pan of unsalted water and simmer for approximately 10 minutes, until almost cooked. Drain the potatoes. 3. Heat the oil in a roasting tin in the oven, then carefully add the potatoes and coat in the hot oil. Roast the potatoes for 45 minutes, or until golden. 30

31 Tomato and herb bread rolls Allergy information: Wheat (gluten) Recipe type: Starchy accompaniment Number of portions this recipe makes: 7 secondary servings (85g) Preparation time: 15 minutes Cooking time: minutes Recipe adapted from: HC3S (Hampshire County Council Catering Services), as featured in the Children s Food Trust Recipes for Success Folate recipes and tips 300g 200ml 45g (3 tbsp) 3g (3 tsp) 60g (3 tbsp) bread mix warm water tomato purée mixed dried herbs plain flour 1. Preheat the oven to 230ºC/450ºF/gas mark Make the bread dough according to the manufacturer s instructions, adding the tomato purée and herbs at the beginning of the process. 3. When the dough is ready, mould it into 7 pieces, shape them, then place them on a greased baking tray and dust the tops of each with flour. 4. Bake for minutes. They are ready when they sound hollow when tapped on the base. 31

32 Vegetable and salad accompaniments Broccoli Allergy information: None Recipe type: Vegetable accompaniment Number of portions this recipe makes: 20 secondary servings (80g) Preparation time: 2 minutes Cooking time: 10 minutes Recipe adapted from: Children s Food Trust 1.6kg fresh or frozen broccoli, chopped 1. Boil the broccoli in a pan of unsalted water for approximately 10 minutes until soft, then drain. Carrots Allergy information: None Recipe type: Vegetable accompaniment Number of portions this recipe makes: 20 secondary servings (80g) Preparation time: 2 minutes Cooking time: 15 minutes Recipe adapted from: Children s Food Trust 1.6kg carrots, peeled and cut into batons 1. Boil the carrot batons in unsalted water for minutes until soft, then drain. 32

33 Carrot, celery and red pepper Allergy information: Celery Recipe type: Vegetable accompaniment Number of portions this recipe makes: 20 secondary servings (80g) Preparation time: 10 minutes Cooking time: None Recipe adapted from: Children s Food Trust 530g 530g 530g carrots, peeled and grated or sliced celery, chopped red peppers, deseeded and sliced 1. Put each of the prepared ingredients into separate containers to serve. Cauliflower Allergy information: None Recipe type: Vegetable accompaniment Number of portions this recipe makes: 20 secondary servings (80g) Preparation time: 2 minutes Cooking time: 10 minutes Recipe adapted from: Children s Food Trust 1.6kg cauliflower, chopped 1. Boil the cauliflower in a pan of unsalted water for approximately 10 minutes until soft, then drain. 33

34 Lettuce, carrot and cucumber Allergy information: None Recipe type: Salad accompaniment Number of portions this recipe makes: 20 secondary servings (80g) Preparation time: 10 minutes Cooking time: None Recipe adapted from: Children s Food Trust 530g 530g 530g lettuce, leaves separated carrots, peeled and grated or sliced cucumber, sliced 1. Put each of the prepared ingredients into containers to serve. Lettuce, celery and beetroot Allergy information: Celery Recipe type: Salad accompaniment Number of portions this recipe makes: 20 secondary servings (80g) Preparation time: None Cooking time: 10 minutes Recipe adapted from: Children s Food Trust 530g 530g 530g lettuce, leaves separated celery, chopped beetroot, boiled and sliced or grated 1. Put each of the prepared ingredients into containers to serve. 34

35 Lettuce with mixed bean salad Allergy information: Sulphites Recipe type: Salad accompaniment Number of portions this recipe makes: 17 secondary servings (80g) Preparation time: 10 minutes Cooking time: None Recipe adapted from: Children s Food Trust 200g 200g 200g 200g 170g 150g 225g 10ml 3g (1½ tsp) 10ml 340g canned red kidney beans in water, drained (½ x 400g can, 130g drained) canned butter beans in water, drained (½ x 400g can,115g drained) canned borlotti beans in water, drained (½ x 400g can,120g drained) canned chickpeas in water, drained (½ x 400g can, 120g drained) canned sweetcorn in water, drained (½ x 325g can, 135g drained) mixed peppers, deseeded and sliced onions, diced vinegar black pepper vegetable oil lettuce, leaves separated 1. Place the beans, chickpeas and sweetcorn in a large bowl. 2. Add all the remaining ingredients except the lettuce and mix well. 3. Chill before serving. 4. Arrange the lettuce in separate containers to serve. Peas Allergy information: None Recipe type: Vegetable accompaniment Number of portions this recipe makes: 20 secondary servings (80g) Preparation time: 2 minutes Cooking time: 5 minutes Recipe adapted from: Children s Food Trust 1.6kg garden peas, frozen 1. Boil the peas in unsalted water for approximately 5 minutes until soft, then drain. 35

36 Roasted root vegetables Allergy information: Sulphites Recipe type: Vegetable accompaniment Number of portions this recipe makes: 26 secondary servings (80g) Preparation time: 15 minutes Cooking time: 50 minutes Recipe adapted from: King Edward VI C of E Voluntary Controlled Upper School, as featured in the Children s Food Trust Recipes for Success Vegetable recipes and tips 30g 50ml (3 tbsp) 40g (2 tbsp) 500g 500g 500g 500g fresh thyme vegetable oil garlic purée carrots, peeled and chopped swede, peeled and chopped parsnip, peeled and chopped butternut squash, peeled, deseeded and chopped 1. Preheat the oven to 200 C/400 F/gas mark Reserve 10g thyme. Put the remaining 20g thyme, the oil, garlic purée and all the vegetables into a bowl and mix well. 3. Tip the vegetables onto a baking tray and roast for 50 minutes, or until soft, turning occasionally. 4. Serve the roasted vegetables hot or cold. Garnish with the reserved thyme leaves. Salad pot Allergy information: None Recipe type: Vegetable accompaniment Number of portions this recipe makes: 1 secondary serving (95g) Preparation time: 10 minutes Cooking time: None Recipe adapted from: Children s Food Trust 20g 15g 15g 10g 10g 15g 10g lettuce, shredded cucumber, sliced tomatoes, quartered carrots, peeled and grated beetroot, boiled and sliced raisins mixed bean salad (see page 36 for recipe) 1. Combine the prepared salad ingredients together in a pot or bowl, and chill until required. 36

37 Savoy cabbage Allergy information: None Recipe type: Vegetable accompaniment Number of portions this recipe makes: 20 secondary servings (80g) Preparation time: 2 minutes Cooking time: 10 minutes Recipe adapted from: Children s Food Trust 1.6kg Savoy cabbage, shredded 1. Boil the cabbage in unsalted water for approximately 10 minutes until soft, then drain. Spinach Allergy information: None Recipe type: Vegetable accompaniment Number of portions this recipe makes: 20 secondary servings (80g) Preparation time: 2 minutes Cooking time: 10 minutes Recipe adapted from: Children s Food Trust 1.6kg fresh spinach, shredded 1. Boil the spinach in unsalted water for approximately 10 minutes until soft, then drain. 37

38 Swede Allergy information: None Recipe type: Vegetable accompaniment Number of portions this recipe makes: 20 secondary servings (80g) Preparation time: 5 minutes Cooking time: 10 minutes Recipe adapted from: Children s Food Trust 1.6kg swede, peeled and diced 1. Boil the diced swede in a pan of unsalted water for minutes until soft, then drain. Sweetcorn Allergy information: None Recipe type: Vegetable accompaniment Number of portions this recipe makes: 20 secondary servings (80g) Preparation time: None Cooking time: 5 minutes Recipe adapted from: Children s Food Trust 1.6kg frozen sweetcorn 1. Boil the sweetcorn in unsalted water for approximately 5 minutes until soft, then drain. 38

39 Winter red coleslaw Allergy information: Egg, milk, mustard Recipe type: Salad Number of portions this recipe makes: 25 secondary servings (80g) Preparation time: 10 minutes Cooking time: None Recipe adapted from: Let s Get Cooking 20g (2 tsp) 4g (2 tsp) 120g 1kg 300g 500g 75g English mustard black pepper reduced-fat mayonnaise red cabbage, finely shredded carrots, peeled and grated beetroot, boiled and grated (not pickled) raisins 1. Combine the mustard, black pepper and mayonnaise. 2. Add the shredded cabbage, grated carrot and beetroot and mix to coat the vegetables in the mayonnaise mixture. 3. Stir through the raisins and refrigerate. Serve chilled. 39

40 Desserts Apple, cinnamon and date crumble Allergy information: Milk, oats (gluten), wheat (gluten) Recipe type: Dessert Number of portions this recipe makes: 42 secondary servings (105g) Preparation time: 25 minutes Cooking time: 25 minutes Recipe adapted from: Sunnymede Primary School, as adapted for secondary schools and featured in the Children s Food Trust Recipes for Success Fruit recipes and tips 400g 600g 250g 12g 400g 2.5kg 200g soft vegetable margarine plain flour porridge oats ground cinnamon dark brown sugar canned apples in juice dates 1. Preheat the oven to 180 C/350 F/gas mark Cut the margarine into pieces. 3. Place the margarine in a mixer with the flour, oats and cinnamon and mix on a low speed until it resembles breadcrumbs. 4. Add the sugar and briefly pulse, but do not over mix. 5. Coarsely chop the apples and dates and spread evenly over lightly greased shallow tins. 6. Spread the crumble mix over the fruit and smooth out. 7. Bake for 25 minutes, then remove from the oven, portion and serve with custard. 40

41 Autumn fresh fruit salad with yoghurt Example secondary school menu Allergy information: Milk Recipe type: Dessert Number of portions this recipe makes: 16 secondary servings (225g) Preparation time: 15 minutes Cooking time: None Recipe adapted from: Children s Food Trust 700g eating apple, cored and sliced 400g pear, cored and sliced 200g plums, chopped 100g dates 200ml orange juice 2 litres natural low-fat yoghurt 1. Combine the prepared fresh fruit with the dates. 2. Pour in the orange juice, mix well and chill. 3. Serve the fruit salad with the yoghurt alongside. 41

42 Beetroot surprise cake with plum quarters Allergy information: Eggs, wheat (gluten) Recipe type: Dessert Number of portions this recipe makes: 20 secondary servings (55g cake plus 80g fruit) Preparation time: 10 minutes Cooking time: 1 hour Recipe adapted from: Sunderland City Council School Meals Service, as featured in the Children s Food Trust Recipes for Success Iron recipes and tips 250g 100g 150g (3) 150g 90ml 200g 8g (2 tsp) 4g (1 tsp) 125g 1.6kg cooked fresh beetroot, diced carrots, peeled and grated eggs caster sugar vegetable oil wholemeal plain flour baking powder bicarbonate of soda cocoa powder fresh or canned plums, stones removed and quartered 1. Preheat the oven to 180 C/350 F/gas mark Line or grease a baking tin. 3. Blend the beetroot and carrots in a food processor. 4. Add the eggs and blend to combine, then add the sugar and oil and mix. 5. Add the flour, baking powder, bicarbonate of soda and cocoa. Blend until you have a thick, glossy brown batter. 6. Pour into baking tin and bake for 1 hour or until a skewer inserted into the centre of the cake is clean when removed. Transfer to a wire rack to cool. 7. Serve slices of the cake with a portion of plum quarters. 42

43 Bran and date biscuits with satsuma segments Allergy information: Milk, wheat (gluten) Recipe type: Dessert Number of portions this recipe makes: 28 secondary servings (35g biscuit plus 80g satsuma) Preparation time: 15 minutes Cooking time: 15 minutes Recipe adapted from: North Tyneside Catering Service, as featured in the Children s Food Trust Recipes for Success Folate recipes and tips 250g 150g 250g 250g 100g 2.2kg soft margarine sugar wholemeal flour bran cereal sticks dates satsumas, peeled and separated into segments 1. Preheat the oven to 170ºC/325ºF/gas mark Lightly grease a baking tray. 3. Cream the margarine and sugar together. 4. Add the flour, bran cereal sticks and dates and combine well. 5. Divide the mixture into 25 and shape into balls. 6. Place on the baking tray, leaving space for them to spread, and press until each is about 1½cm thick. 7. Bake in the oven for minutes or until golden. Remove from the oven and cool before serving with satsuma segments. 43

44 Bread and butter apple pudding Allergy information: Egg, Milk, soya, wheat (gluten) Recipe type: Dessert Number of portions this recipe makes: 48 secondary servings (105g) Preparation time: 20 minutes Cooking time: 1 hour Recipe adapted from: CityServe Direct Services, as featured in the Children s Food Trust Recipes for Success Fruit recipes and tips 250g soft vegetable margarine 800g wholemeal bread, sliced 500g sultanas 40ml lemon juice 2kg cooking apples, peeled and sliced 25g ground cinnamon 350g (7) eggs 1 litre semi-skimmed milk 100g demerara sugar 1. Preheat the oven to 180 C/350 F/gas mark Grease a shallow baking dish with some of the margarine and use the rest to spread on the bread. 3. Cut the bread into triangles and layer in the dish with the sultanas, lemon juice, apple slices and cinnamon. 4. Beat the eggs in a bowl and stir in the milk. 5. Pour the egg mixture over the bread and sprinkle the sugar on top. 6. Bake in the oven for 1 hour until the custard has set and the top of the pudding is crispy. 44

45 Carrot cake Allergy information: Egg, wheat (gluten) Recipe type: Dessert Number of portions this recipe makes: 22 secondary servings (50g) Preparation time: 10 minutes Cooking time: 25 minutes Recipe adapted from: Children s Food Trust 125ml 125g 125g 5g (1 tsp) 140g 400g 100g (2) 50g 15g (1 tbsp) vegetable oil wholemeal self-raising flour white self-raising flour baking powder light brown sugar carrots, peeled and finely grated eggs, beaten sultanas icing sugar 1. Preheat the oven to 180 C/350 F/gas mark Grease and base-line a baking tin. 3. Put all the ingredients except the sultanas and icing sugar in a mixer and beat until thoroughly blended. Add the sultanas and mix. 4. Spoon the mixture into the prepared tin, level the surface and bake for approximately 25 minutes, until firm to the touch, 5. Dust with icing sugar before serving. 45

46 Custard Allergy information: Milk Recipe type: Dessert accompaniment Number of portions this recipe makes: 25 secondary servings (100g) Preparation time: 2 minutes Cooking time: 10 minutes Recipe adapted from: ISS Catering 115g custard powder 2.3 litres semi-skimmed milk 50g caster sugar 1. In a small bowl, mix the custard powder together with a few tablespoons of the milk to blend. 2. Place the remaining milk and the sugar into a pan over a medium heat. 3. Just before the milk reaches boiling point, add the blended custard mix then cook, whisking, until thick and smooth. 46

47 Date slice Allergy information: Milk, oats (gluten), wheat (gluten) Recipe type: Dessert Number of portions this recipe makes: 20 secondary servings (55g) Preparation time: 20 minutes Cooking time: minutes Recipe adapted from: George Dixon Primary School and CityServe Direct Services 360g dried dates 1 lemon, peel only 200ml water 140g sunflower fat spread 225g wholemeal flour 110g oats 50g soft dark brown sugar 1. Preheat the oven to 200ºC/400ºF/gas mark 6 and grease a tart tin with sunflower fat spread. 2. Place the dates and lemon peel in hot water and leave until the dates have softened. Remove from the water, discarding the peel. 3. Rub the fat spread into the flour until the texture resembles breadcrumbs. Add the oats and sugar. 4. Divide the crumble mixture into two and press half into the base of the prepared tin. 5. Spread the dates over the crumble base and cover with the remaining mixture. 6. Bake in the oven for approximately minutes or until golden brown. Frozen yoghurt Allergy information: Milk Recipe type: Dessert accompaniment Number of portions this recipe makes: 14 secondary servings (100g) Preparation time: None Cooking time: None 1.4kg Strawberry flavour frozen yoghurt 1. Portion the frozen yoghurt into bowls or pots and serve immediately. 47

48 Fruit pot Allergy information: None Recipe type: Dessert Number of portions this recipe makes: 1 secondary serving (100g) Preparation time: 5 minutes Cooking time: None Recipe adapted from: Children s Food Trust 50g 20g 20g 15g apple, cored and sliced grapes, halved satsumas, peeled and segmented raisins 1. Combine the prepared fruit in a pot or bowl and chill until required. Fruit yoghurt Allergy information: Milk Recipe type: Dessert Number of portions this recipe makes: 1 secondary serving (135g) Preparation time: None Cooking time: None 135g low-fat fruit yoghurt 1. Serve individual cartons of yogurt, or spoon into bowls or pots. 48

49 Pear and cocoa sponge Allergy information: Egg, milk, egg, wheat (gluten) Recipe type: Dessert Number of portions this recipe makes: 32 secondary servings (100g) Preparation time: 15 minutes Cooking time: 20 minutes Recipe adapted from: Windlestone School, as featured in the Children s Food Trust Recipes for Success Fruit recipes and tips 250g 250g 200g (4) 300g 75g 3.335kg soft vegetable margarine caster sugar eggs self-raising flour cocoa powder pears, canned and drained (2kg drained weight) 1. Preheat the oven to 190 C/375 F/gas mark Beat the margarine and sugar together until light and fluffy. 3. Add the beaten eggs and beat well. 4. Add the flour and cocoa powder. 5. Slice the pears and place them at the bottom of a greased cake tin. Spoon the sponge mix over the pears. 6. Bake in the oven for 20 minutes, or until a skewer inserted into the centre of the cake is clean when removed. Transfer to a wire rack to cool. Serve in slices. 49

50 Pear bakewell tart Allergy information: Egg, milk, wheat (gluten) Recipe type: Dessert Number of portions this recipe makes: 24 secondary servings (105g) Preparation time: 20 minutes Cooking time: 45 minutes Recipe adapted from: East Riding of Yorkshire Council 112g 115g 115g 30ml 200g 200g 100g (2) 200g 200g 28g 2kg Pastry vegetable fat spread plain white flour plain wholemeal flour water Topping vegetable fat spread caster sugar eggs (beaten) ground rice plain flour baking powder canned pears, drained and chopped 1. Preheat the oven to 190 C/375 F/gas mark To prepare the pastry, rub the vegetable fat spread into the flours until it forms a breadcrumb-like texture, then add the water to form pastry. 3. Roll out the pastry to cover the base of a flat tin. 4. To prepare the topping, cream the fat spread and sugar together and beat in the eggs. 5. Fold in the ground rice, flour and baking powder. Add the chopped pears and mix together. 6. Spread the mixture on top of the pastry base. 7. Bake in the oven for approximately 45 minutes, until the pastry is cooked and the topping has set. Serve warm in slices. 50

51 Plum yoghurt sponge and grapes Example secondary school menu Allergy information: Egg, milk, wheat (gluten) Recipe type: Dessert Number of portions this recipe makes: 24 secondary servings (100g sponge and 80g grapes) Preparation time: 20 minutes Cooking time: 40 minutes Recipe adapted from: Chartwells, as featured in the Children s Food Trust Recipes for Success Grab-and-go recipes and tips 250g 200g 200g (4) 300g 5g (1 tsp) 400ml 1kg 50g 1.9kg soft margarine granulated sugar eggs self-raising flour baking powder low-fat plain yoghurt plums, stoned and diced icing sugar grapes 1. Preheat the oven to 190 C/375 F/gas mark Grease and line a deep baking tin. 3. Place the margarine 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 approximately 40 minutes, until golden and springy when pressed. 5. Dust with icing sugar before serving with a portion of grapes. 51

52 Whole fruit selection Allergy information: None Recipe type: Dessert Number of portions this recipe makes: 4 secondary servings Preparation time: None Cooking time: None 110g (1) 100g (1) 150g (1) 80g (1 small bunch) apple, whole banana, whole pear, whole grapes Drinks Drink selection Allergy information: Milk Recipe type: Drinks Number of portions this recipe makes: 40 secondary servings Preparation time: None Cooking time: None Recipe adapted from: Children s Food Trust 20 assorted fruit juice and combination drinks (200ml) 20 semi-skimmed milk (225ml) 52

53 Nutritional analysis of the autumn winter secondary school menu The food-based standards for school lunches are underpinned by a nutrient framework, which includes information for energy and 13 nutrients within an average school lunch. The graph below shows the nutrient content of an average school lunch for the autumn winter lunch menu compared to the nutrient framework and demonstrates that the energy and nutrient content is in line with the nutrient framework. New recommendations for sugars and fibre intakes in the UK were published by the Scientific Advisory Committee on Nutrition (SACN) in July The sugars and fibre content of the menu are listed as free sugars and dietary fibre determined by the AOAC method in line with these new recommendations. 53