Snapdragons. menu. Summer Menu 4 GOLD

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1 Snapdragons menu Summer Menu 4 GOLD

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

3 Our inspiration this week Vegetarian dishes are becoming more and more popular and at Snapdragons we have entire menus available dedicated just to meat-free recipes - all accredited by the Vegetarian Society. It was our drive to create more meatfree options that led us to re-invent a famous fish dish - Kedgeree. Traditionally using mackerel, kedgeree combines fish, vegetables, rice and egg. Our fantastic vegetarian-friendly option, cleverely named Vedgeree offer the same vegetables, rice & egg but with a classic Snapdragons twist - emblazoned with a V shaped breadstick to show its vegetable powers for all our little superheroes. The success of this recipe was evident as the children enjoyed every mouthful, scooping up the Vedgeree with their v-shaped bread-forks. You can identify all of our vegetarian options across the week by looking for the symbol. Meet our chefs Sam Head chef Matt Sous chef

4 Lunch menu Snack AM Lunch Monday Breadsticks with cream cheese & carrot crunchies Vedgeree Banana buns Tuesday Crumpets with olive spread & pineapple Mini Pork Meatballs Vegetable croquettes all served with fresh tomato sauce & fusilli pasta Fruit salad with a yoghurt dressing Wednesday Apple & cheese cubes with rice cakes Baked haddock with fennel & dill Quorn fingers all served with new potatoes & green beans Raisin & coconut cookies Thursday Homemade toast with butter & banana Vegetable & coconut tagine served with sweet potato mash Fruit sponge Friday Crackers & jam with apple slices Organic chicken with a sweet mango sauce Quorn chicken with a sweet mango sauce served with egg noodles & vegetables Cinnamon rice pudding Organic milk / water Water Meals suitable for vegetarians are marked with a All dishes are freshly prepared onsite and are adapted for individual dietary requirements as necessary. All our dairy is organic. None of our dishes contain GM ingredients, artificial sweeteners or additives. All of the dishes on our menus have been accredited by the Soil Association and The Vegetarian Society.

5 Afternoon tea menu Snack PM Afternoon tea Monday Rice cakes with spread & blueberries Shepherds Pie Vegetable pie all served with peas & carrots Fresh fruit salad Tuesday Oatcakes with cucumber crunchies & a mint dip Homemade spiced potato wedges served with cheese / ham & side salad Carrot cake Wednesday Crackers with olive spread & carrot sticks A selection of finger sandwiches Cheese & tomato / egg mayonnaise Pineapple sticks with a strawberry dipping sauce Thursday Ryvita with butter & Marmite Herby mushroom & cheese pasta Fresh fruit medley Friday Pitta fingers with Marmite & pear Pancakes with cheese & hummus served with vegetable sticks Peach melba delight Summer seasonal ingredients Here are some of the seasonal ingredients on the menu this week. Organic milk / water Bramley apples Rhubarb Strawberries Broccoli Carrots Cauliflower Courgettes Fennel Onions New potatoes Spinach Cucumber Little gems Radishes Water Spring onions Cod Haddock Beef Lamb

6 Some of our suppliers 12 1 Bristol 2 Chippenham 4 5 Bath miles 3 Melksham miles 1. Redbridge (fruit & veg) 2. Marshfield Ice Cream 3. Lovejoys (fruit & veg) 4. Newton Farm (beef) 5. Bath City Farm 6. Warleigh Lodge Farm (sausages) 7. Fussels Fine Foods 8. Ivy House Farm (organic milk) 9. Otter Valley Poultry (chicken) 10. Brown Cow (yoghurt) 11. Cricketer Farm (cheese) 12. M & J Seafoods (fresh fish)

7 meet warleigh lodge farm Many of you will have already heard about our annual excursions to Warleigh Lodge Farm, a beautiful farm set on the road out of Bath in Bathford. Julian and his wife Rosemary have been welcoming us along every year, taking the time to show the children around the farm and enjoy some farming activities. When we were offered samples of their sausages, we couldn t say no. Consisting of a high percentage of pork, the sausages exceeded our expectations and quickly encouraged us to slip these delicious meaty products onto our menus at Snapdragons for our children to enjoy as much as we had. Julian takes extra care of all of his animals at the farm and the children really enjoy meeting the lambs, the cows and the pigs on their tour. It is just this sort of local relationship that we love to foster and we are delighted that we are able to work with Warleigh Lodge Farm so closely. Why not take a look at some of the photos from our recent farm trips on our website to see what fun can be had there? Or pop along to the farm to buy some sausages of your own. We promise you won t be disappointed by what you taste. Julian at Warleigh Lodge Farm Find out more by calling rosemary on

8 Recipe of the week Vedgeree 1. Make your breadsticks ahead of time. Work the ingredients together and knead the dough until soft. Leave the dough to rest for an hour and then form thin, v-shaped breadsticks and bake them in the oven for 10 minutes at 220 o C. 2. Gather up your fresh seasonal vegetables and sauté them gently in a pan until they are soft and golden. Then place them aside for now. 3. Cook your rice according to instructions in a pan of water for approximately 12 minutes or until all the water has been absorbed. 4. In the pan, mix your vegetables with the cooked rice and add the curry powder and cream, stirring it all together. 5. Serve up your vedgeree onto plates and top with your breadsticks. Tuck in! Makes vedgeree for 2-4 people For the vedgeree 2 medium carrots, chopped 100g fresh peas 250g Basmati rice 4 large organic eggs 1 tbsp chopped fresh parsley Pinch of pepper as required 1 garlic clove, finely chopped 1 small onion, chopped 1 tsp curry powder 2 tbsp double cream For the breadstick 200g organic plain flour 5g fresh yeast 5g sea salt 200ml water GOLD