Summer Menu Summer Menu - Richmond C of E Primary School
Summer Fruit Pudding
The award recognises that we meet the following criteria
Method
All meat and poultry is from farms which meet UK welfare standards
Wash the fruit and drain. Place the sugar in a pan with 4 tablespoons of water. Bring to the boil for 1 minute and ensure the sugar is dissolved. Add the fruit, bring to the boil and cook for 3 minutes to free the juices. Drain the juices from the fruit into a bowl.
2.
The fish we serve is from the Marine Conservation Society “fish to avoid list”
Line a 1.2lt (2pt) pudding bowl with cling film leaving an overhang. Cut a circle of bread for the base and cut the other slices into triangles.
3.
Dip the bread in the fruit juice until soaked and layer up the fruit and bread
•
We only use free range eggs v
•
No undesirable additives and artificial trans fats are used
•
No genetically modified ingredients are used
•
Drinking water is always available
•
Seasonal and in season produce is part of our menus
•
Information about food provenance is available
•
We provide for cultural and medical needs
•
Suppliers have been verified to ensure that they apply appropriate safety standards
•
Staff are supported with training in fresh food preparation and we encourage our staff to be involved in a whole school approach to food issues.
y
4.
Pour over any remaining juices and cover with the overhanging cling film. Put a plate on top and weigh down with a couple of cans.
5.
Chill in the fridge before serving with single cream.
Log on to our new web site:
www.myschoollunch.co.uk/northyorks
and learn more about our mascot Herbie the carrot, play some on line games or gain inspiration for recipes for some healthy family meals.
Contact us June Taylor, Operations Manager – Catering County Hall, Northallerton, North Yorkshire, DL7 8AE. Tel: 01609 536889 Email: [email protected] If you would like this information in another language or format such as B raille, large print or audio, please ask us. Tel: 01609 780 780 Email: [email protected]
63836/Choice/Summer 16
•
Ea
h
•
alt
At least 75% of the dishes on the menu are freshly prepared from unprocessed ingredients
He
1.
•
wa
800g Mixed Berries and Currants 100g Sugar 6 Slices white loaf medium sliced - crusts removed
e
ry
We are delighted to have been accredited with the Soil Association Bronze Award Food for Life Catering Mark recognising the quality of the ingredients used in school meals in North Yorkshire.
y
Try this taste of summer in June/July/August when British soft fruits are just at their best.
ti n
g Re
a ll y B e tt e r
I
v nE
Summer M enu
2016 ”Summ
er is he
re”
Served w/c 1 8th Apr, 9th May, 6th Jun, 27th Jun, 18th Jul
Bacon & Pea Pasta Bean Cobbler Carrots & Peas Tomato Bread
Peach Melba Square Yoghurt or Fresh Fruit
Roast Pork Loin, Apple Sauce & Gravy Vegetable Shepherds Pie Carrots & Summer Cabbage Parsley Potatoes Pitta Bread Fruity Paris Sandwich & Custard Yoghurt or Fresh Fruit
Sausage & Tomato Pasta Mexican Tortilla Broccoli Sweetcorn Herbie Bread
Cheese & Tomato Pizza Tuna Jacket Potato Vegetable Sticks Potato Wedges Garlic Bread
Arctic Roll & Pineapple Yoghurt or Fresh Fruit
Cottage Pie Vegetable Curry & Rice Green Beans & Cauliflower Oaty Brown Bread
Served w/c 25th Apr,16th May, 13th Jun, 4th Jul, 25th Jul
Chewy Oat & Seed Bar Yoghurt or Fresh Fruit
Lemon Drizzle Cake Yoghurt or Fresh Fruit
Toma
toes
full e packed r a s e o t nts Toma ial nutrie re c fi e n e b of and a xidants mins io t n a d an vita urce of o s h ic r a
Sweet Chilli Chicken Vegetable Canneloni Broccoli & Sweetcorn Brown Rice Poppy Seed Bread
Chocolate Berry Sponge & Chocolate Sauce Yoghurt or Fresh Fruit Spaghetti Bolognaise Beans Provencale & New Potatoes Green Beans Cauliflower Herbie Bread Digestive Biscuit, Cheese & Grapes Yoghurt or Fresh Fruit
Minced Beef Hot Pot Vegetable Crunchy Crumble Green Beans Carrots Garlic Bread Iced Banana Sponge Yoghurt or Fresh Fruit
Stra
wber
ries
a rries are s e b w a r t S iou and delic rich y r e m m u s nt’ - nutrie in C d o o f r e p ‘su vitam ed with k c a p d n a
Chicken Korma Sweet Potato & Veg Bake Peas & Sweetcorn Savoury Brown Rice Naan Bread Summer Fruit Crumble Custard Yoghurt or Fresh Fruit
Honey-glazed Chicken in a Wrap Green Garden Vegetable Bake Mixed Salad Coleslaw Sauté Potatoes
Roast Chicken, Stuffing & Gravy Vegetable Chilli & Rice Medley of Vegetables New Potatoes Crusty White Bread
Chocolate Cornflake Pudding Yoghurt or Fresh Fruit
Pears & Dairy Ice Cream Yoghurt or Fresh Fruit
Breaded Salmon Fillet Mediterranean Pasta Grated Carrot Peas Chipped Potatoes Sliced Wholemeal Bread
Battered Fish Portion Stuffed Courgette Peas & Carrots Potato Wedges Wholemeal Bread
Fish Fingers Baked Bean Jacket Tomato Salsa/Salad & Peas Diced Potatoes Sunflower Seed Bread
Blackcurrant & Oat Slice Custard Yoghurt or Fresh Fruit
Fruit Fool Yoghurt or Fresh Fruit
Fresh Fruit Salad & Yoghurt Yoghurt or Fresh Fruit
Pork Burger in a Seedy Bread Bun Wholewheat Vegetable Pastie Mixed Salad Potato Salad Orange Brownie & Custard Yoghurt or Fresh Fruit
* Very occasionally due to circumstances beyond our control it may be necessary to change the menu.
Friday
Thursday
Wednesday
Tuesday
Monday
Served w/c 11th Apr, 2nd May, 23rd May, 20th Jun, 11th Jul
The award recognises that we meet the following criteria
Method
All meat and poultry is from farms which meet UK welfare standards
Wash the fruit and drain. Place the sugar in a pan with 4 tablespoons of water. Bring to the boil for 1 minute and ensure the sugar is dissolved. Add the fruit, bring to the boil and cook for 3 minutes to free the juices. Drain the juices from the fruit into a bowl.
2.
The fish we serve is from the Marine Conservation Society “fish to avoid list”
Line a 1.2lt (2pt) pudding bowl with cling film leaving an overhang. Cut a circle of bread for the base and cut the other slices into triangles.
3.
Dip the bread in the fruit juice until soaked and layer up the fruit and bread
•
We only use free range eggs v
•
No undesirable additives and artificial trans fats are used
•
No genetically modified ingredients are used
•
Drinking water is always available
•
Seasonal and in season produce is part of our menus
•
Information about food provenance is available
•
We provide for cultural and medical needs
•
Suppliers have been verified to ensure that they apply appropriate safety standards
•
Staff are supported with training in fresh food preparation and we encourage our staff to be involved in a whole school approach to food issues.
y
4.
Pour over any remaining juices and cover with the overhanging cling film. Put a plate on top and weigh down with a couple of cans.
5.
Chill in the fridge before serving with single cream.
Log on to our new web site:
www.myschoollunch.co.uk/northyorks
and learn more about our mascot Herbie the carrot, play some on line games or gain inspiration for recipes for some healthy family meals.
Contact us June Taylor, Operations Manager – Catering County Hall, Northallerton, North Yorkshire, DL7 8AE. Tel: 01609 536889 Email: [email protected] If you would like this information in another language or format such as B raille, large print or audio, please ask us. Tel: 01609 780 780 Email: [email protected]
63836/Choice/Summer 16
•
Ea
h
•
alt
At least 75% of the dishes on the menu are freshly prepared from unprocessed ingredients
He
1.
•
wa
800g Mixed Berries and Currants 100g Sugar 6 Slices white loaf medium sliced - crusts removed
e
ry
We are delighted to have been accredited with the Soil Association Bronze Award Food for Life Catering Mark recognising the quality of the ingredients used in school meals in North Yorkshire.
y
Try this taste of summer in June/July/August when British soft fruits are just at their best.
ti n
g Re
a ll y B e tt e r
I
v nE
Summer M enu
2016 ”Summ
er is he
re”
Served w/c 1 8th Apr, 9th May, 6th Jun, 27th Jun, 18th Jul
Bacon & Pea Pasta Bean Cobbler Carrots & Peas Tomato Bread
Peach Melba Square Yoghurt or Fresh Fruit
Roast Pork Loin, Apple Sauce & Gravy Vegetable Shepherds Pie Carrots & Summer Cabbage Parsley Potatoes Pitta Bread Fruity Paris Sandwich & Custard Yoghurt or Fresh Fruit
Sausage & Tomato Pasta Mexican Tortilla Broccoli Sweetcorn Herbie Bread
Cheese & Tomato Pizza Tuna Jacket Potato Vegetable Sticks Potato Wedges Garlic Bread
Arctic Roll & Pineapple Yoghurt or Fresh Fruit
Cottage Pie Vegetable Curry & Rice Green Beans & Cauliflower Oaty Brown Bread
Served w/c 25th Apr,16th May, 13th Jun, 4th Jul, 25th Jul
Chewy Oat & Seed Bar Yoghurt or Fresh Fruit
Lemon Drizzle Cake Yoghurt or Fresh Fruit
Toma
toes
full e packed r a s e o t nts Toma ial nutrie re c fi e n e b of and a xidants mins io t n a d an vita urce of o s h ic r a
Sweet Chilli Chicken Vegetable Canneloni Broccoli & Sweetcorn Brown Rice Poppy Seed Bread
Chocolate Berry Sponge & Chocolate Sauce Yoghurt or Fresh Fruit Spaghetti Bolognaise Beans Provencale & New Potatoes Green Beans Cauliflower Herbie Bread Digestive Biscuit, Cheese & Grapes Yoghurt or Fresh Fruit
Minced Beef Hot Pot Vegetable Crunchy Crumble Green Beans Carrots Garlic Bread Iced Banana Sponge Yoghurt or Fresh Fruit
Stra
wber
ries
a rries are s e b w a r t S iou and delic rich y r e m m u s nt’ - nutrie in C d o o f r e p ‘su vitam ed with k c a p d n a
Chicken Korma Sweet Potato & Veg Bake Peas & Sweetcorn Savoury Brown Rice Naan Bread Summer Fruit Crumble Custard Yoghurt or Fresh Fruit
Honey-glazed Chicken in a Wrap Green Garden Vegetable Bake Mixed Salad Coleslaw Sauté Potatoes
Roast Chicken, Stuffing & Gravy Vegetable Chilli & Rice Medley of Vegetables New Potatoes Crusty White Bread
Chocolate Cornflake Pudding Yoghurt or Fresh Fruit
Pears & Dairy Ice Cream Yoghurt or Fresh Fruit
Breaded Salmon Fillet Mediterranean Pasta Grated Carrot Peas Chipped Potatoes Sliced Wholemeal Bread
Battered Fish Portion Stuffed Courgette Peas & Carrots Potato Wedges Wholemeal Bread
Fish Fingers Baked Bean Jacket Tomato Salsa/Salad & Peas Diced Potatoes Sunflower Seed Bread
Blackcurrant & Oat Slice Custard Yoghurt or Fresh Fruit
Fruit Fool Yoghurt or Fresh Fruit
Fresh Fruit Salad & Yoghurt Yoghurt or Fresh Fruit
Pork Burger in a Seedy Bread Bun Wholewheat Vegetable Pastie Mixed Salad Potato Salad Orange Brownie & Custard Yoghurt or Fresh Fruit
* Very occasionally due to circumstances beyond our control it may be necessary to change the menu.
Friday
Thursday
Wednesday
Tuesday
Monday
Served w/c 11th Apr, 2nd May, 23rd May, 20th Jun, 11th Jul
