Spring/Summer

Lunch Time Menu

Week 1

  • Wholemeal lasagna and green salad

Fresh oranges

  • Chicken and vegetable stir fry with basmati rice

Natural Yoghurt & Bananas

  • Cheese & Onion pasties with organic baked beans and crunchy salad

Fruit salad & Cream

  • Omega 3 fish fingers with mash potatoes and mixed bean salad/red pepper/sweetcorn

Strawberry whip

  • Vegetable tart with mozzarella/spinach/basil/créme fraiche, tomato and baked beans

Rice pudding

Week 2

  • Jacket Potato with cheddar cheese and home made coleslaw with apple & raisin

Yoghurt

  • Vegetable curry and brown rice

Iced fairy cakes with custard

  • Salmon fish cakes with wedges and green salad with broad beans

Ice cream roll & tinned peaches in natural juice

  • Chicken pasta with cheddar cheese and tomato herb sauce

Fruit meringue nest with mixed berries & squirty cream

  • Lamb burgers with potato shapes and tomato salsa and cucumber

Chocolate whip

Week 3

  • Chicken Paella and Turkey Chorizo with red peppers/peas/sweetcorn/carrots/tomatoes/onion

Swiss roll

  • Mackerel wholemeal pasta bake with green beans & peas

Strawberry mousse

  • Eggless Noodles with Stir Fry vegetables. Haricot beans & cannellini beans with fresh tomato salad and basil leaves & balsamic vinegar

Satsumas

  • Pizza and potato salad with sliced cucumber/sweetcorn

Fruit flan & pouring cream

  • Lamb and salad pittas with lettuce/soured cream and chives

Raspberry whip

Week 4

  • Prawn and spaghetti pasta with red and orange peppers

Crispy apple pies with custard

  • Chilli Con Carne with basmati rice and fresh green salad

Chocolate krispies

  • Sweet couscous with red onion/tomatoes/spinach leaves and tuna

Fresh fruit salad with cream

  • Chicken with brown rice and frozen mixed vegetables

Yoghurt

  • Vegetarian sausage rolls with mashed potato and crunchy salad/red cabbage/carrots/lettuce

Milk Jelly

Water is offered as a drink with all meals

*All meat products are halal.

Where used in preparation, the cooking oil is vegetable oil and spreads are vegetable oil based. No salt is added in the cooking process.

 

Winter Menu

Lunch Time Menu

Week 1

  • Chicken & mixed vegetable (sweet corn, peas and carrots) pie with mashed potato

Fromage Frais

  • Mackerel Wholemeal Pasta Bake with onions, garlic, tomatoes, courgettes & leeks

Stewed Fruit with custard

  • Chilli con carne with tomatoes, onions, garlic, herbs, kidney beans, basmati rice & green beans and peas

Flapjacks with fresh orange slices.

  • Vegetarian sausage with cherry tomatoes, mushrooms, potato waffles & spaghetti hoops

Semolina

  • Cheese & tomato pizza with mozarella and spinach leaves & a warm mixed bean salad with sweetcorn.

Sliced bananas & custard

Week 2

  • Shepherd’s pie with carrots, onion & swede, with a side serving of green beans

Fruit Salad

  • White fish steamed in seasoned milk, with sweet potato mash & peas and shredded cabbage.

Apple pie & ice cream

  • Caribbean chicken with mangoes & radishes in a black bean sauce, served in wholegrain mini pitta bread with sliced cucumber and tomatoes.

Bread Pudding and custard

  • Cheese & spinach cannelloni with mushrooms & onions

Carrot cake with fresh single cream

  • Cheese & vegetable bake, with mozzarella, tomatoes, onions, courgettes served with potatoes and broccoli

Tapioca

Week 3

  • Spaghetti Bolognese with garlic, onions, tomatoes, diced carrots an mushrooms

Warm fruit compote which includes apricots, prunes, pears and fromage frais yoghurt

  • Prawn and noodle stir fry with Chinese vegetables (beansprouts, water chestnuts, peas and sweetcorn)

Rice pudding and sultanas

  • Roast chicken, roast potatoes, vegetable gravy, carrots and broccoli.

Soft cheese and crackers

  • Vegetable curry with brown rice, haricot beans, courgettes, red cabbage, green beans, onion, garlic, tomatoes, peppers and herbs

Banana cake and custard

  • Fish fingers, mashed potato, with mini corn on the cob and leeks.

Fresh fruit salad

Week 4

  • Italian meatballs and wholemeal spaghetti with garlic, onions and tomatoes, topped with parmesan cheese, served with a grated carrot and sweetcorn salad

Yoghurt

  • Couscous with pumpkin seeds, cranberries, courgettes, carrots, peppers, red onion, sweet potato and mushrooms.

Bananas and custard

  • Donnas chicken seasoned with onions, garlic, tomatoes, basil and thyme. Served with basmati rice broccoli and green beans.

Mild cheddar and crackers

  • Home made fish cakes with carrots, peas and chips

Chocolate krispies with dried fruit.

  • Mixed vegetable (sweet corn and peas) pasty, with onions and cheese served with sautéed new potatoes with butter and herb dressing

Swiss roll and custard

*All meat products are halal.

Vegetable oil is used for our cooking with no added salt.