Transcript
Example one-week, spring–summer primary school lunch, cold provision menu June 2014
Example primary school cold lunch menu This example, one-week, spring–summer lunch menu for primary schools meets the current1 and revised2 school food standards, best practice guidance and recommended typical portion sizes.3 It has also been nutritionally analysed against the nutrient framework to ensure it meets primary school children’s nutritional requirements.4 Recipe key features All the recipes have been tried and tested in schools by caterers, and some also feature in the Children’s Food Trust Recipe for success series.5 Each recipe provides information about allergens to help schools and caterers provide for pupils with allergies and intolerances, as well as the following information. Ingredients: the ingredients used in each recipe are in line with 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
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Statutory Instrument (2007) No. 2359. The Education (Nutritional Standards and Requirements for School Food) (England) Regulations 2007. The Stationery Office: London As amended (2008, 2011) www.legislation.gov.uk/uksi/2007/2359/contents/made 2 Revised school food standards will be mandatory from January 2015 in all local authority maintained schools, free schools and new academies. See Statutory Instrument 2014 No. 1603 The Requirements for School Food Regulations 2014. www.legislation.gov.uk/uksi/2014/1603/pdfs/uksi_20141603_en.pdf 3 School Food Plan (2014) School Food Standards A practical guide for schools, their cooks and caterers www.schoolfoodplan.com/wp-content/uploads/2014/06/School-Food-Standards-Guidance-FINAL-V1c140617.pdf 4 Note: The revised standards are food-based only and do not require schools to nutritionally analyse their menus. However, it is good practice to continue to nutritionally analyse recipes and the overall menu to ensure children’s nutritional requirements are met as specified in the nutrient framework. 5 Children’s Food Trust Recipe for success series. www.childrensfoodtrust.org.uk/schools/resources/.../recipesfor-success 6 Food Standards Agency (FSA) www.food.gov.uk/enforcement/regulation/fir/labellingproposals/#.U5hox5RdWfg 7 Allergy UK www.allergyuk.org/food-allergy-menu/food-allergy.
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Example primary school cold lunch menu Advice for schools and caterers on four common food allergens Allergen Foods in which the allergen is found Whole and crushed nuts, nut butters, Nuts (can also apply to seeds) Reactions to nuts can be caused by unrefined nut oils and marzipan. Traces are exposure via the skin, inhalation or often found in biscuits, salad dressings and ingestion, in children with nut allergies. sauces. Foods containing wheat, barley or rye – Gluten Gluten is a protein found in wheat, such as bread, pasta, cakes, biscuits and barley, rye and oats. pastry, and many breakfast cereals. Some people also need to avoid oats. Coeliac disease is an autoimmune disease caused by the immune system Gluten is also found in many pre-packaged reacting to gluten. Visit foods, such as soups, sauces and www.coeliac.co.uk 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, Milk Some people are allergic to the proteins butter and most fat spreads, cheese, (casein and whey) in cow’s milk. yoghurt and fromage frais, ice cream and crème fraiche. Some pre-packaged People can also be intolerant to the products may also contain traces. sugar (lactose) in milk and milk products.
Egg Adverse reactions usually caused by protein in egg whites.
As well as whole eggs and egg dishes, eggs can be found in a wide range of foods, such as cakes, desserts, meat products, mayonnaise and dressings, soups, pasta and noodles, battered and crumbed foods and ice cream.
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Advice for schools and caterers 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.
Example primary school cold lunch menu
Meat or fish main course
Vegetarian main course
Vegetables
Desserts
Drinks
Spring–summer menu 2014 (April to September) – week one Tuesday Wednesday Thursday Chicken drumstick and a Roast beef and Roast ham and egg pot of pasta salad [80] spinach sandwich with tomato and [80] pepper rice salad [80] Falafel and salad pitta Pasta salad with Cream cheese, Vegetable quiche TM [50] Quorn [20] spinach and red with tomato and pepper wholemeal pepper rice salad wrap [20] [20] Cucumber sticks [50] Cherry tomatoes [50] Carrot sticks [50] Mixed green leaves Red pepper sticks [50] Mixed green leaves [50] Green pepper [50] sticks [50] Cherry tomatoes [50] Fruity flapjack and Apple-berry fool [70] Carrot and apricot Oat and raisin cookie banana [70] with strawberries cake [70] [70] Fresh fruit salad – Rice-pudding pot and Fresh fruit salad – Cheddar stick, berries [30] and yoghurt nectarine [30] tropical [30] and (reduced-fat) [30] yoghurt [30] crackers and grapes [30] Water [40] Water [40] Water [40] Water [40] Semi-skimmed milk Semi-skimmed milk [30] Semi-skimmed milk Semi-skimmed milk [30] Fruit juice [30] [30] [30] Fruit juice [30] Fruit juice [30] Fruit juice [30] Monday Egg mayo and cress wholemeal pitta [50]
Friday 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]
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.
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Example primary school cold lunch menu
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 ............................................................................................ 10 Cream cheese, spinach and red pepper wholemeal wrap....................................................... 10 Egg mayo and cress wholemeal pitta ......................................................................................... 11 Falafel and salad wholemeal pitta ............................................................................................... 12 Hummus roll .................................................................................................................................... 13 Quorn and pasta salad .................................................................................................................. 14 Vegetable quiche ............................................................................................................................ 15
Vegetable/salad accompaniments ........................................................................... 16 Carrot sticks .................................................................................................................................... 16 Cherry tomatoes ............................................................................................................................. 16 Cucumber sticks ............................................................................................................................. 16 Green pepper sticks ....................................................................................................................... 17 Mixed bean salad ........................................................................................................................... 17 Mixed green leaves ........................................................................................................................ 18 Pasta salad pot ............................................................................................................................... 18 Red pepper sticks........................................................................................................................... 19 Sweetcorn ........................................................................................................................................ 19 Tomato and pepper rice salad...................................................................................................... 20
Desserts ................................................................................................................... 21 Apple berry fool............................................................................................................................... 21 Carrot and apricot cake ................................................................................................................. 22 Fruit bread ....................................................................................................................................... 23 Fruit flapjack and banana .............................................................................................................. 24 Fruit salad – berries ....................................................................................................................... 25 Fruit salad – tropical....................................................................................................................... 25 Fruit yoghurt granola pot ............................................................................................................... 26
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Example primary school cold lunch menu Grapes, cheese and crackers ...................................................................................................... 26 Oat and raisin cookie with strawberries ...................................................................................... 27 Rice-pudding pot and nectarine ................................................................................................... 28 Yoghurt ............................................................................................................................................ 28
Drinks ....................................................................................................................... 29 Semi-skimmed milk ........................................................................................................................ 29 Fruit juice ......................................................................................................................................... 29
Nutritional analysis of spring–summer primary school menu ................................... 30 Nutrient content of an average portion for a primary school child by recipe ............. 31
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Example primary school cold lunch menu
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 Quantity 550g 30g 10g 40g 40g 50g 300g 10ml 3g 800g
Ingredients 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
Method 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.
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Example primary school cold lunch menu
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 Cooking time: None Recipe adapted from: Children’s Food Trust Quantity 50g 650g 600g 100g
Ingredients sunflower spread wholemeal medium-sliced bread roast beef, sliced spinach leaves
Method 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 Cooking time: None Recipe adapted from: Children’s Food Trust Quantity 250g 500g (10 eggs)
Ingredients roast ham, sliced eggs, hard-boiled, sliced
Method 1. Serve slices of roast ham and egg with a portion of tomato and pepper rice salad (see page 20 for recipe).
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Example primary school cold lunch menu
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 Cooking time: None Recipe adapted from: Royal Docks Community School, Newham Quantity 850g 100g 100g 200g 100g 100g 650g (10 wraps) 100g
Ingredients salmon, canned in water and flaked (drained weight 650g) reduced-fat mayonnaise red peppers, deseeded and finely chopped tomatoes, thinly sliced cucumber, finely chopped spinach leaves, finely chopped wholemeal wraps lettuce leaves
Method 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.
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Example primary school cold lunch menu
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 Cooking time: None Recipe adapted from: Children’s Food Trust Quantity 200g 100g 300g 650g (10 wraps)
Ingredients red peppers, deseeded and finely chopped spinach leaves reduced-fat cream cheese wholemeal wraps
Method 1. Mix the red peppers and spinach into the cream cheese. 2. Spread the cream cheese mixture onto the wraps and roll up.
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Example primary school cold lunch menu 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 Cooking time: None Recipe adapted from: Children’s Food Trust Quantity 500g (10 eggs) 100g 630g (10 pitta) 50g
Ingredients eggs, hard-boiled reduced-fat mayonnaise wholemeal pitta bread mustard cress
Method 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.
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Example primary school cold lunch menu 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 Quantity 5ml (1 tsp) 800g 80g 8g (2 cloves) 7g (½ small) 80g 3g (1 tsp) 3g (1 tsp) 40g 50g 75g 100g 120g 15g 15g 510g 150g
Ingredients vegetable oil chickpeas, canned, drained (2 x 400g cans, 480g drained weight) onion, diced garlic fresh chilli, seeds removed and crushed carrot, grated, moisture squeezed out ground cumin ground coriander plain flour fresh coriander leaves, chopped onion, finely sliced white cabbage, shredded low-fat yoghurt fresh mint, chopped fresh parsley, chopped wholemeal pitta pockets (6 x 85g or 8 x 63g) lettuce, shredded
Method 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 6. 5. 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.
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Example primary school cold lunch menu
Hummus roll Allergy information: Sesame seeds, gluten Recipe type: Vegetarian main Number of portions this recipe makes: 10 servings (190g) Preparation time: 5 minutes Cooking time: None Recipe adapted from: Children’s Food Trust Quantity 650g 650g 600g
Ingredients hummus, reduced-fat wholemeal bread roll, sliced in half mixed lettuce leaves
Method 1. Spread the hummus on one half of the bread roll, add lettuce and top with the second half of the bread roll.
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Example primary school cold lunch menu
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 Recipe adapted from: Children’s Food Trust Quantity 550g 30g 10g 40g 40g 50g 300g 700g 3g 10ml
Ingredients dried wholemeal pasta onion, finely chopped celery, finely chopped red pepper, deseeded and finely chopped courgettes, finely chopped carrots, finely chopped tomatoes, sliced QuornTM pieces, cooked fresh parsley olive oil
Method 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, QuornTM and parsley with the olive oil and stir thoroughly.
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Example primary school cold lunch menu
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 Quantity 150g 75g 90g
100g 100g 100g 100g 100g 100g 300g (6 eggs) 100ml 200g
Ingredients 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
Method 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 5. 3. 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 30– 40 minutes or until cooked through. 8. Serve with tomato and pepper rice salad (see page 20 for recipe).
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Example primary school cold lunch menu 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 Cooking time: None Recipe adapted from: Children’s Food Trust Quantity 600g
Ingredients carrots, peeled
Method 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 Cooking time: None Recipe adapted from: Children’s Food Trust Quantity 600g
Ingredients cherry tomatoes
Method 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 Cooking time: None Recipe adapted from: Children’s Food Trust Quantity 600g
Ingredients cucumber
Method 1. Cut the cucumber into 3–4 pieces, 5cm in length. Then cut these into 4 sticks and serve.
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Example primary school cold lunch menu Green pepper sticks Allergy information: None Recipe type: Vegetable accompaniment Number of portions this recipe makes: 10 primary servings (60g) Preparation time: 5 minutes Cooking time: None Recipe adapted from: Children’s Food Trust Quantity 600g
Ingredients green pepper, deseeded
Method 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 Cooking time: None Recipe adapted from: Children’s Food Trust Iron Recipe Report8 Quantity 400g 400g 400g 400g 340g 150g 150g 250g 15ml (1 tbsp) 15ml (1 tbsp) 5g (1 tbsp)
Ingredients kidney beans, canned in water, no added sugar or salt, (drained 256g) butter beans, canned in water, no added sugar or salt (drained 228g) chickpeas, canned in water, no added sugar or salt (drained 240g) borlotti beans, canned in water, no added sugar or salt (drained 256g) sweetcorn, canned, no added salt or sugar (drained 278g) green pepper, deseeded and finely diced red pepper, deseeded and finely diced onion, peeled and finely diced vegetable oil Red wine vinegar black pepper
Method 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.
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Children’s Food Trust report on the development of secondary school lunch recipes with increased iron content.
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Example primary school cold lunch menu
Mixed green leaves Allergy information: None Recipe type: Vegetable accompaniment Number of portions this recipe makes: 10 primary servings (60g) Preparation time: None Cooking time: None Recipe adapted from: Children’s Food Trust Quantity 600g
Ingredients mixed lettuce leaves
Method 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 Quantity 550g 30g 10g 40g 40g 50g 300g 10ml 3g
Ingredients 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
Method 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.
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Example primary school cold lunch menu
Red pepper sticks Allergy information: None Recipe type: Vegetable accompaniment Number of portions this recipe makes: 10 primary servings (60g) Preparation time: 5 minutes Cooking time: None Recipe adapted from: Children’s Food Trust Quantity 600g
Ingredients red pepper, deseeded
Method 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 Cooking time: None Recipe adapted from: Children’s Food Trust Quantity 600g
Ingredients sweetcorn, canned, no added salt or sugar (drained weight 480g)
Method 1. Drain and rinse the canned sweetcorn and serve.
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Example primary school cold lunch menu
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 Quantity 500g 50g 100g 50g 50g 50g 30ml 15g
Ingredients 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
Method 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.
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Example primary school cold lunch menu 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 adapted from: Children’s Food Trust, Recipe for success – After-school club recipes and tips Quantity
Ingredients
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
Method 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.
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Example primary school cold lunch menu
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 Recipe adapted from: Children’s Food Trust Quantity
Ingredients
50g 150g 100g 8g 100g 100g 4g (1 tsp) 100g (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
Method 1. Preheat the oven to 190°C/375°F/gas mark 5. 2. 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.
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Example primary school cold lunch menu
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: 30–40 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 Quantity
Ingredients
800g (plus extra for dusting) 14g 1 170g 170g 100g 170g 500ml
strong white bread flour
dried yeast lemon, grated zest dried apricots dried prunes dried figs raisins tepid water
Method 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 6. 8. Bake the loaf for 30–40 minutes until it is browned and sounds hollow when tapped on the base.
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Example primary school cold lunch menu
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 Quantity
Ingredients
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
Method 1. Preheat the oven to 150C/300F/gas mark 2. 2. 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.
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Example primary school cold lunch menu Fruit salad – berries Allergy information: None Recipe type: Dessert Number of portions this recipe makes: 20 primary servings (60g) Preparation time: 15 minutes Cooking time: None Recipe adapted from: Children’s Food Trust Quantity
Ingredients
300g 300g 300g 300g
strawberries, fresh, hulled and sliced in half raspberries, fresh blackberries, fresh blackcurrants, fresh
Method 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 Cooking time: None Recipe adapted from: Children’s Food Trust Quantity
Ingredients
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
Method 1. Combine all the fruit in a large mixing bowl. 2. Portion the fruit salad into pots or serving dishes.
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Example primary school cold lunch menu
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 Quantity
Ingredients
300g 500g 200g 150g 1.6 litres 200g
eating apples, cored and cut into pieces oranges, peeled and segmented honeydew melon, peeled and cut into pieces grapes low-fat plain yoghurt granola
Method 1. Combine the apples, oranges, melon and grapes. 2. Portion the fruit salad into pots or serving dishes. 3. Layer the yoghurt on top of the fruit. 4. Scatter granola on the top and refrigerate for 30 minutes.
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 Cooking time: None Recipe adapted from: Children’s Food Trust Quantity
Ingredients
600g 250g 210g (30)
grapes, mix of red and white reduced-fat Cheddar cheese, cut into 25g cubes cream crackers
Method 1. Arrange approximately 12 grapes on each plate. 2. Add the cheese to the grapes on each plate with three crackers.
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Example primary school cold lunch menu 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 Quantity
Ingredients
75g 100g 200g 100g 75g 600g
soft brown sugar soft vegetable fat spread plain flour raisins rolled oats strawberries
Method 1. Preheat the oven to 160°C/325°F/gas mark 3. 2. 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.
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Example primary school cold lunch menu
Rice-pudding pot and nectarine Allergy information: Milk Recipe type: Dessert Number of portions this recipe makes: 15 primary servings (100g 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 Quantity
Ingredients
50g 1.4 litres 20g 90g 1kg
caster sugar semi-skimmed milk custard powder pudding rice nectarines, with stones
Method 1. In a pan, gently heat the sugar, milk and custard powder. 2. Add the rice and cook until the rice has absorbed the milk. (Alternatively, 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 (100g) Preparation time: 5 minutes Cooking time: None Recipe adapted from: Children’s Food Trust Quantity
Ingredients
2kg or 20 x 100g pots
low-fat fruit yoghurt
Method 1. Portion out the yoghurt into small pots.
28
Example primary school cold lunch menu Drinks Semi-skimmed milk Allergy information: Milk Recipe type: Drink Number of portions this recipe makes: 15 primary servings (200ml) Preparation time: None Cooking time: None Recipe adapted from: Children’s Food Trust Quantity
Ingredients
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 Cooking time: None Recipe adapted from: Children’s Food Trust Quantity
Ingredients
600ml 600ml 300ml
orange juice apple juice pineapple juice
29
Example primary school cold lunch menu
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 cold lunch menu compared to the nutrient framework, and demonstrates that all 14 nutrient-based standards have been met.
30
Example primary school cold lunch menu Nutrient content of an average portion for a primary school child by recipe The table below displays the nutrient content in a portion of each of the recipes shown in the spring–summer menu. Nutrient content per portion of the recipe Recipe
Portion size (g)
Main meat and fish dishes Chicken drumstick and 245 pasta salad pot Egg mayo and cress 125 wholemeal pitta Roast beef and spinach 140 sandwich Roast ham and 75 egg Salmon and red 200 pepper wrap Vegetarian main dishes Cream cheese, spinach and red 125 pepper wrap Falafel and 215 salad pittas Hummus roll 190 Quorn and 255 pasta salad Vegetable 160 quiche
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)
279
8.7
2.0
31.2
0.0
5.0
21.0
2.5
2.8
29.8
25.4
175.9
12.0
121.8
264
9.9
2.2
28.4
2.7
4.0
13.2
2.5
1.7
97.8
47.7
96.0
1.7
277.0
244
7.3
2.3
28.9
0.1
3.5
17.7
3.1
3.6
89.1
41.0
183.9
2.6
620.0
97
6.1
1.8
0.3
0.3
0.0
10.4
1.1
1.1
30.3
24.3
95.0
0.0
245.0
313
8.1
1.4
41.4
0.5
2.3
21.2
1.8
1.0
155.1
38.9
260.9
20.7
571.5
223
3.2
1.8
41.3
0.0
2.1
9.6
1.3
0.6
118.5
27.7
299.9
30.6
304.5
274
4.0
0.6
45.5
2.7
7.6
13.3
3.5
1.8
160.8
59.9
274.4
14.0
279.0
332
14.3
1.9
38.1
0.0
7.7
12.6
3.1
2.1
94.6
54.5
37.0
22.3
445.6
226
4.4
0.7
32.6
0.6
8.4
16.2
2.4
6.4
39.9
26.8
161.5
12.0
248.0
286
18.3
9.1
19.1
0.0
2.1
12.5
1.6
1.3
208.1
35.2
269.6
27.4
250.2
31
Example primary school cold lunch menu Nutrient content per portion of the recipe Recipe
Portion Energy size (g) (kcal) Vegetable/salad accompaniments Carrot sticks 60 21 Cherry tomatoes 60 11 Cucumber sticks 60 6 Green pepper 60 9 sticks Mixed bean salad 60 53 Mixed green 60 7 leaves Red pepper sticks 60 19 Sweetcorn 60 75 Tomato and 170 229 pepper rice salad Desserts Apple berry fool 145 97 Carrot and apricot 45 144 cake Fruit bread 60 127 Fruit flapjack and 90 183 banana Fruit salad – 60 16 berries Fruit salad – 60 26 tropical Fruit and yoghurt 175 181 granola pot Oat and raisin cookie with 110 233 strawberries Rice-pudding pot 165 105 and nectarine Yoghurt 100 78 Drinks Semi-skimmed 200 95 milk Fruit juice 150 59
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)
0.2 0.2 0.1
0.1 0.1 trace
4.7 1.8 0.9
0.0 0.0 0.0
1.4 0.0 0.4
0.4 0.5 0.4
0.2 0.2 0.2
0.1 0.1 0.1
15.0 6.6 10.8
7.2 10.2 5.4
1247.2 49.0 6.0
3.6 16.8 1.2
15.0 7.8 1.8
0.2
0.1
1.6
0.0
1.0
0.5
0.2
0.1
4.8
21.6
26.5
72.0
2.4
1.0
0.1
8.9
0.0
2.1
2.7
0.7
0.3
20.7
10.5
36.5
13.5
141.9
0.2
0.0
1.1
0.0
0.6
0.4
0.3
0.1
11.4
17.4
37.0
21.6
3.6
0.2 0.7
0.1 0.1
3.8 16.4
0.0 0.0
1.0 0.9
0.6 1.8
0.2 0.3
0.1 0.3
4.8 2.5
12.6 12.3
384.0 11.3
84.0 0.6
2.4 30.8
4.7
0.8
45.4
0.0
0.8
4.2
0.6
1.1
30.6
18.7
51.0
15.8
23.5
1.0
0.6
19.8
11.4
1.1
3.5
0.3
0.5
110.0
11.7
9.1
16.7
47.5
7.9
1.3
17.2
8.7
1.0
2.1
0.6
0.3
24.8
5.7
210.2
0.2
86.7
0.5
0.1
28.7
4.3
1.7
3.7
1.3
0.4
53.1
23.8
4.0
0.4
8.4
6.0
1.4
30.5
6.9
2.0
2.7
1.1
0.6
13.4
18.8
51.3
6.6
84.6
0.1
0.0
3.5
0.5
1.5
0.6
0.5
0.1
19.1
8.8
4.6
34.2
1.4
0.1
0.0
6.1
0.0
0.7
0.4
0.1
0.1
11.5
5.0
4.0
13.2
5.3
5.5
2.2
26.5
7.3
2.5
7.4
1.0
1.8
208.4
32.9
33.8
18.2
84.1
8.0
1.9
39.3
11.3
2.0
3.5
1.4
0.5
48.4
17.2
82.9
4.0
102.9
1.9
1.0
18.8
3.5
0.7
4.4
0.3
0.6
117.3
1.9
25.1
20.5
45.2
1.1
0.8
13.7
6.6
0.2
4.2
0.1
0.5
140.0
16.0
10.0
1.0
62.0
3.5
2.2
9.7
0.0
0.0
7.2
0.0
0.8
248.2
18.6
42.4
4.1
88.9
0.2
0.0
14.9
14.9
0.1
0.5
0.3
0.0
13.1
16.2
2.2
36.5
0.0
32
