Hero Recipes
Dishes that are good for people and for the planet!
For you, with our compliments from the team at allmanhall in collaboration with Foodsteps and other partners. Volume 2 Click here to see Volume 1
What makes a Hero Recipe?
allmanhall’s hero recipes meet both sustainability and nutritional guidelines. Here we explain the criteria we use to assess the recipes.
Sustainability
Carbon rating
All our recipes are analysed using Foodsteps, a carbon impact assessment platform. Most of allmanhall’s hero recipes are A or B rated by Foodsteps methodology, or align to the EAT-Lancet’s Planetary Health diet and the Paris Agreement’s target of limiting global warming to 1.5°C above preindustrial levels. We also know that animal proteins still have a place in modern diets. In the case of these recipes, we’ve worked to make sure the meal has fewer high-impact ingredients, without compromising on taste.
For more information about how these impacts are calculated, please view the Foodsteps methodology.
Cooking methodology
Both cooking methodology and ingredient sourcing have been developed to reflect averages. Therefore, the actual impact of your meals may be slightly different due to where your ingredients are from, and what you use to cook. To make the impacts of your meals bespoke to your operations, please contact allmanhall about onboarding with Foodsteps today.
Seasonality
All of the recipes are designed to reflect the season they were originally published in. Seasonal goods frequently have a lower planetary impact as the ingredients do not require freighting, which can be particularly detrimental by air. To ensure your meal aligns to the labels and associated planetary targets, try to follow the seasonal cycle of ingredients. For more information, please consult our seasonality guide which is available here.
Foodstamp example
Accredited ingredients
Wherever possible, allmanhall recommends using ingredients that are accredited by higher standard schemes, to further lower the environmental or social impact of menu choices. These include:
Red Tractor – for British goods produced to a higher welfare standard. Learn more...
Rainforest Alliance – to support the protection of the world’s rainforests
Learn more...
Fairtrade – to support workers from developing nations. Learn more...
RSPO 100% sustainable palm for palm oil - to ensure no deforestation is caused by palm production. Learn more...
MSC or MCS for fish - to ensure fish/ sea products are sustainably sourced, and not from an over-exploited species. For more information: https://www.msc.org/uk/what-you-can-do/what-does-the- blue-msc-ecolabel-mean https://www.mcsuk.org/goodfishguide/
Organic or regenerative agriculture - to help protect the soil and promote biodiversity. https://www.soilassociation.org/certification/food-drink/what-is-organic-certification/ https://regenorganic.org/
Nutrition
All our hero recipes are based on the Government’s Eatwell Guide but also the School Food Standards so are suitable to use in schools.
Eatwell Guide
The Eatwell Guide shows the different types of foods and drinks we should consume, and in what proportions to have a healthy, balanced diet.
The Eatwell Guide shows the proportions of the main food groups that form a healthy, balanced diet:
• Eat at least 5 portions of a variety of fruit and vegetables every day
• Base meals on potatoes, bread, rice, pasta or other starchy carbohydrates, choosing wholegrain versions where possible
• Have some dairy or dairy alternatives (such as soya drinks), choosing lower fat and lower sugar options
• Eat some beans, pulses, fish, eggs, meat and other proteins (including 2 portions of fish every week, one of which should be oily)
• Choose unsaturated oils and spreads and eat in small amounts
• Drink 6-8 cups/glasses of fluid a day
• If consuming foods and drinks high in fat, salt or sugar, have these less often and in small amounts.
The Eatwell Guide, although followed primarily for health reasons, reduces the environmental impact of our diets in the UK by about a third on average.
School Food Standards
All recipes are compliant with the School Food Standards, meeting the criteria and recommended portion sizes for both primary and secondary school pupils.
The School Food Standards were introduced in 2015 to transform what children eat in schools and how they learn about food. They are mandatory for all maintained schools, new academies and free schools, but optional for independent schools.
Overview of key standards
A meal must contain a portion of starchy carbohydrate, a portion of protein and at least one portion of vegetables:
Fruit and vegetables
• One portion of vegetable and fruit at each meal
Starchy food
• Starchy food cooked in fat or oil no more than two days each week (applies to food served)
• One portion of wholemeal carbohydrates once a week
Protein foods
• Oily fish needs to be on the menu at least once in a 3-week cycle
• Meat or poultry on the menu three times a week
• Non-dairy vegetarian option three times a week
• Processed meat / meat products no more than once each week in primary schools and twice each week in secondary schools
Foods high in fat, salt, sugar
• Pastry foods limited to no more than twice a week
• No chocolate or sweets allowed at any time
• No more than two portions a week of food that has been deep-fried, batter-coated or breadcrumb-coated (applies across the whole school day)
• Starchy food cooked in fat or oil no more than two days each week
Authors:
Tess Warnes
Dietitian allmanhall
Theo Kuehn
Sustainability Manager allmanhall
Read on to see our School Food Standard compliant Hero Recipes ...
Sweet potato soup (v)
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Ingredients:
• 20ml vegetable oil
• 100g diced onion
• 3g smoked paprika
• 30g garlic puree
• 400g sweet potatoes
• 200g Maris Piper potatoes
• 1.3ltr water
• 35g GF veg bouillon paste
• 20g clear blossom honey
Did you know?
Method:
1. Place oil in a pan and gently heat.
2. Add in the diced onions and cook for 3 minutes before adding the smoked paprika and garlic puree. Cook for a minute.
3. Dice the potatoes and add them to the pan. Cook them for a few minutes until they start to become tender.
4. Add the water, bouillon paste and honey, then bring to the boil and simmer until the vegetables become soft.
5. Blend the ingredients into a soup and serve whilst still warm.
Sweet potatoes have a naturally sweet flavour and pack a punch in nutritients, including fibre, vitamin A, beta carotene and potassium.
This recipe was provided by Bidfood. They have over 1,000 recipes available on their website: https://www.bidfood.co.uk/inspiration/recipes/
Image for illustrative purposes only.
Cream of vegetable soup (v)
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Ingredients:
• 20ml vegetable oil
• 100g chopped onions
• 100g chopped leeks
• 100g chopped carrots
• 1/5 of a swede
• 150g Maris Piper potatoes
• 1.3ltr water
• 35g GF veg bouillon paste
• 100ml whipping cream
Method:
1. Place oil in a large saucepan and gently heat.
2. Add the chopped vegetables and allow them to cook for a few minutes.
3. Mix the water and bouillon paste together to make a stock, then add to the saucepan. Bring to a boil.
4. Allow it to simmer until the vegetables are cooked, then blend.
5. Add the cream and mix well, then serve.
This recipe was provided by Bidfood. They have over 1,000 recipes available on their website: https://www.bidfood.co.uk/inspiration/recipes/
Image for illustrative purposes only.
Quorn & bean taco (ve)
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Ingredients:
• 7/10 wheat flour tortillas
• 25ml vegetable oil
• 400g refried beans
• 5g chipotle paste
• 2g ground cumin
• 10g garlic puree
• 250g Quorn vegan pieces
• 200g shredded lettuce
• 10g guacamole
• 1 fresh lime
• 10g coriander
Method:
1. Brush both sides of the tortillas lightly with the oil and then bake them in the oven.
2. In a small saucepan, mix together the refried beans, chipotle, cumin and garlic, cook over a medium-low heat, stirring often, until hot throughout. Fold through the Quorn pieces and continue to cook until hot (you may need a dash of water).
3. To assemble the taco, layer each tortilla with the lettuce, bean mixture and guacamole.
4. Fold each filled tortilla in half to form a soft taco, squeeze lime juice over the taco and garnish with fresh coriander.
This recipe was provided by Bidfood. They have over 1,000 recipes available on their website:
https://www.bidfood.co.uk/inspiration/recipes/
Image for illustrative purposes only.
Tofu, green bean & sweetcorn korma (ve)
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Ingredients:
• 600g extra firm tofu
• 250g korma curry paste
• 400ml coconut milk
• 250g green beans
• 200g canned sweetcorn
• 20g fresh coriander
• 450g basmati rice
Method:
1. In a large saucepan, mix the curry paste with the coconut milk. Reduce by one third.
2. Cut the tofu into 1cm thick slabs and press under a weight to get rid of some of the water.
3. Blanch the green beans in boiling water for 2 minutes, then plunge into iced water.
4. Add the cubed, drained tofu and sweetcorn to the korma sauce and bring to the boil.
5. When the sauce has thickened, add the green beans and coriander and serve with the cooked rice.
This recipe was provided by Vegetarian Express. They have more vegetarian recipes available on their website...
Image for illustrative purposes only.
The Brighter Burger (ve)
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Ingredients:
• 10/7 plant-based patties
• 10/7 plant-based cheese
• 10/7 vegan brioche buns
• 150ml tomato ketchup
• 400g coleslaw
• 100g gherkins
Cook the burger - cooking methods:
Combi-Steamer - Preheat 200°C | 15% humidity | rub oil | roast 10 min | season with coarse salt & crushed black pepper | serve hot
Plancha/Griddle/Grill - 2 tbsp oil | medium high heat | sear 3.5 min/side | season | serve hot
9 Incredible taste
9 Low carbon footprint
9 Reduced emissions
9 Tackles food waste
9 Regenerative farming
9 High in protein
9 Source of fibre
Our revolutionary burger only emits 0.34kg CO2e compared to 5.77kg CO2e in a standard beef burger. That’s a 94% reduction in carbon emissions, making The Brighter Burger a truly sustainable choice.
The Brighter Burger (Patty by Redefine Meat) Calories: 183 kcal
Image for illustrative purposes only.
Sweet chilli ‘no chicken’ chunks stir fry (ve)
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Ingredients:
• 600g ‘no chicken’ chunks
• 600g bean sprouts
• 200g sliced red peppers
• 2 sliced red onions
• 150g defrosted spinach
• 450g basmati rice
• 150g sweet chilli sauce
Method:
1. Stir fry the ‘no chicken’ chunks in oil. When coloured, add the bean sprouts, peppers and onion.
2. Stir through the sweet chilli sauce.
3. When everything is hot, add the spinach and cooked rice.
4. Serve when all ingredients are piping hot.
This recipe was provided by Vegetarian Express. They have more vegetarian recipes available on their website...
Vegan meatball tagine (ve)
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Ingredients:
• 10ml vegetable oil
• 150g diced onion
• 15g garlic
• 2g paprika
• 2g turmeric
• 1g ground black pepper
• 5g cinnamon
• 2g cayenne pepper
• 30g tomato puree
• 500g chopped tomatoes
• 50g dried apricots
• 250g chickpeas
• 250g vegan meatballs
• 30g dried sultanas
• 10g gf veg bouillon paste
• 300ml water
• 10g fresh coriander
Method:
1. Preheat the oven to 160°C. Put the oil in a pan and gently heat on the stove.
2. Add the onions and cook until they are tender. Then, add the garlic and ginger, and fry everything for a couple of minutes. Fold in the spices and gently cook for a few more minutes. Finally, add the dried fruit and meatballs, and mix everything well.
3. Next, add the remaining ingredients, excluding the coriander, and stir well. Put everything into a roasting tray, cover the tray with foil, then cook until the sauce thickens and reaches the appropriate temperature.
4. Once cooked, sprinkle with fresh coriander and serve.
This recipe was provided by Bidfood. They have over 1,000 recipes available on their website:
https://www.bidfood.co.uk/inspiration/recipes/
Image for illustrative purposes only.
Baby onion bourguignon and favourite vegetable pie (ve)
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hr 10 mins
Ingredients:
• 450g frozen puff pastry
• 100g frozen baby onions
• 1/2 a bulb of garlic
• 4 carrots
• 200g mushrooms of choice
• 3 celery stalks
• 1 celeriac
• a handful of kale
• 1 tsp dried thyme
• 1 tbsp chopped fresh parsley
• 1 tbsp vegetable oil
• 2 tsp vegan gravy granules
• 1 tbsp oat milk
Method:
1. Defrost your puff pastry and baby onions.
2. Chop the washed & peeled celeriac, celery, carrots, kale and crushed garlic.
3. Heat the oil in a pan and fry off the baby onions, celeriac, celery, garlic, carrots, mushrooms and kale.
4. Add the dried thyme and fresh parsley. Cover barely with water and simmer for around 25 minutes, then thicken with the vegan gravy granules.
5. Transfer the pie mix to an ovenproof dish and cover with the puff pastry. Brush with the oat milk and bake for 35-40 minutes.
6. Remove the pie from the oven and serve with mash & vegetables.
Tip: Frozen vegetables can be used to keep costs down
This recipe has been produced in collaboration with Forest Green Rovers - the world’s greenest football club.
Learn more about our partnership here.
Image for illustrative purposes only.
Spaghetti Bolognese
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Ingredients:
• 300g beef mince
• 300g veggie mince
• 800g tinned tomatoes
• 2 finely chopped onions
• 2 finely chopped carrots
• 5 chopped garlic cloves
• 2 chopped celery sticks
• 2 tsp tomato puree
• 2 fresh bay leaves
• 1 tsp fresh thyme leaves
• 1 1/2 tsp salt
• a grind of black pepper
• grated parmesan cheese
• olive or rapeseed oil
Method:
1. Heat a good splash of oil in a large saucepan and once hot, add the onion, carrot and celery. Gently cook until well softened (6-7 minutes). Add the garlic and cook for a further minute.
2. Add the mince and stir until separated and well mixed. Continue cooking until lightly browned. Add the tinned tomatoes, tomato puree, herbs and seasoning.
3. Stir well and then leave on a low heat for 4045 minutes with a lid on.
4. 30 minutes before serving, check the consistency. If there is too much liquid, remove the lid and cook off any excess until the desired thickness is achieved. Check for seasoning.
5. Serve with whole wheat pasta.
This recipe was provided by allmanhall's charity partner, Jamie's Farm. They transform lives through a unique residential programme built around the core elements of Farming, Family, Therapy and Legacy.
Spag bowl: - 50% veggie mince - 50% beef mince
Spag bowl: - 100% beef mince
Vegan Moroccan meat balls (ve)
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Ingredients:
• 20ml vegetable oil
• 100g onions
• 20g garlic puree
• 200g red peppers
• 600g vegan meatballs
• 100ml moroccan mari base
• 600g tomato base
• 450g whole wheat penne
Method:
1. Place a pan on the stove and heat the oil.
2. Add the onion, garlic, peppers and meatballs and fry for a few minutes.
3. Add the mari base and tomato base and bring to the boil. Simmer until the sauce is the correct consistency.
4. Cook the pasta until tender, then refresh and fold through the sauce.
Did you know? This recipe contains wholegrain starchy carbohydrates. As part of the School Food Standards, these should be served at least once per week.
This recipe was provided by Bidfood. They have over 1,000 recipes available on their website:
https://www.bidfood.co.uk/inspiration/recipes/
Image for illustrative purposes only.
Homemade falafel burger (ve)
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Ingredients:
• 500g drained chickpeas
• 10g ground cumin
• 10g ground coriander
• 10g garlic puree
• 100g carrots
• 100g garden peas
• 1/2 spring onion
• 20ml white wine vinegar
• 10/7 sandwich rolls
• 10g fresh coriander
Method:
1. Heat the oven to 180°C/gas 4.
2. Place the chickpeas, cumin, coriander and garlic in a bowl and crush.
3. Grate the carrot and mix it well into the chickpeas & spices. Crush the peas and add them to the mixture. Then, divide the mixture into 7 or 10 balls and flatten each ball to form a patty.
4. Bake in the oven for 15 minutes, then turn over and bake for another 10 minutes or until lightly brown and firm on the outside.
5. After cooking the falafel burger, chop the spring onion, deseed and chop the tomato, and mix both with the fresh coriander in a bowl. Then, add the vinegar and mix well.
6. Once the falafel is cooked, serve with the salsa in a bun.
This recipe was provided by Bidfood. They have over 1,000 recipes available on their website:
https://www.bidfood.co.uk/inspiration/recipes/
Image for illustrative purposes only.
Cumberland sausage Yorkshire pudding wrap (v)
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Ingredients:
• 1.2kg Maris Piper potatoes
• 5 pieces Quorn sausages
• 150g carrots
• 50g gravy mix
• 50ml whole milk
• 7/10 Yorkshire pudding bases
Method:
1. Preheat the oven to 180°C, place the sausages onto a baking tray and cook until they reach 75°C in the middle.
2. Cut the carrots into strips and place in a pan of cold water. Cook until al dente.
3. Place potatoes in a pan and cook until tender, then drain. Place back in the pan and add the milk. Mash until all lumps are removed.
4. Lay out the Yorkshire pudding and place the sliced sausages, carrots and mash potato on top. Make a sausage shape just off the middle. Roll as tightly as possible (using parchment paper will make this easier to do).
5. Place into the oven until above 75°C in the middle. Cut into 3 before serving.
This recipe was provided by Bidfood. They have over 1,000 recipes available on their website:
https://www.bidfood.co.uk/inspiration/recipes/
Image for illustrative purposes only.
Aubergine & red lentil parmigiana (ve)
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hr 20 mins
Ingredients:
• 3 aubergines (sliced lengthways)
• 800g tinned chopped tomatoes
• 30g chopped fresh basil
• 140g red lentils
• 100g vegan mozzarella
• 30g vegan parmesan
• 3 garlic cloves
• 1 onion
• 1 tsp paprika
• 1 tsp olive oil
• salt & pepper
Method:
1. Preheat the oven to 190°C and place the aubergine slices into a large baking tray. Drizzle with some oil and bake in the oven for 20 minutes until softened.
2. Rinse the lentils thoroughly, then cook in a pan of fresh water and boil for 10 minutes, stirring occasionally. Once cooked, drain & set aside.
3. To make the sauce, start by cooking the chopped onions in a pan, then add the garlic and paprika, fresh chopped basil and drained lentils.
4. Assemble the bake by adding a layer of the sauce on the bottom of a deep baking dish. Top with aubergine slices followed by more tomato sauce. Continue to layer with aubergine slices and sauce. Dot the mozzarella and parmesan over the top and bake in the oven for 10-15 minutes.
A rich, herby tomato and lentil sauce with layers of meaty, roasted aubergine, topped with grated parmesan and creamy mozzarella. This recipe has everything you need for a wholesome main dish that works perfectly with a delicious green leaf salad on the side. If you’re not a fan of lentils, why not swap for Quorn mince instead.
Katrina Lane allmanhall
Image for illustrative purposes only.
Smoky BBQ beans (ve)
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Ingredients:
• 1 large sliced white onion
• 2 crushed garlic cloves
• 1 finely chopped red chilli
• 1 tin baked beans
• 1 tin kidney beans
• 1 tin butter beans
• 1 tin chopped tomatoes
• 1 tsp smoked paprika
• 1 tbsp sugar
• 1 tbsp balsamic vinegar
• salt & pepper
• 3 tbsp Mellow Yellow Oak Smoked Rapeseed Oil
Method:
1. Fry the onion in 1 tbsp of the oak smoked rapeseed oil until softened.
2. Add the garlic, chilli, smoked paprika, sugar, salt and pepper. Fry for a couple of minutes more.
3. Add the balsamic vinegar, baked beans, kidney beans, butter beans and chopped tomatoes.
4. Simmer for around 20 minutes, stirring occasionally.
5. Remove from the heat, add the final 2 tbps of Oak Smoked Rapeseed Oil and stir in.
6. Serve on freshly baked sourdough toast with a fried egg on top, or with vegan sausages and mash.
This recipe was provided by Farrington’s Oil!
These delicious smoky bbq beans can have an enhanced flavour by using their Oak Smoked Rapeseed Oil. With 3 different types of beans, this recipe is super filling and a brilliant source of vitamins.
Image for illustrative purposes only.
Quorn & mushroom stroganoff (ve)
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Ingredients:
• 60g sunflower spread
• 1ltr oat or soya milk
• 50ml vegetable oil
• 10g paprika
• 60g plain flour
• 500g Quorn vegan pieces
• 100g sliced onion
• 300g Champifri sliced mushrooms
• 10g vegetable bouillon paste
Method:
1. Heat the oil in a pan and add the onions and mushrooms, cook until tender.
2. Add the Quorn to the pan and fold it through the mushrooms and onions, allowing it to cook for a few more minutes, then add the paprika.
3. Meanwhile in another pan, bring the milk to the boil.
4. In another pan, melt the butter & add the flour until it forms a paste. Slowly add the hot milk to the paste and stir constantly until a sauce forms.
5. Once the sauce is ready, add it to the other pan along with the vegetable stock paste. Mix all the components together and cook for 15 minutes, thinning with a little hot water if it becomes too thick.
This recipe was provided by Bidfood. They have over 1,000 recipes available on their website:
https://www.bidfood.co.uk/inspiration/recipes/
Image for illustrative purposes only.
Potato & rosemary strudel (v)
Primary School: 10 | Secondary School: 7
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hr
Ingredients:
• 450g puff pastry
• 700g potatoes
• 3 tbsp sour cream
• 1 tsp chopped fresh rosemary
• 1 crushed garlic clove
• 1/2 finely sliced onion
• 1/2 tsp salt
• 1 tsp black pepper
• egg yolk to glaze
This delicious, savoury strudel is super easy to make with minimal ingredients but with maximum flavour. It is best served straight from the oven to enjoy the crispy, buttery puff pastry. Great as a brunch dish or even for a special occasion.
- Katrina Lane allmanhall
Method:
1. Preheat the oven to 180°C and prepare a baking tray. Roll out a sheet of puff pastry onto baking paper.
2. Peel, rinse and thinly slice your potatoes. Place your potatoes into a large bowl and mix in sour cream, salt & pepper, rosemary, garlic and thinly sliced onion.
3. Lay the mixture along the middle of the pastry sheet (the shorter side), leaving an empty section of the pastry and fold it down over the top of the potatoes.
4. Using a sharp knife, make vertical cuts down this lower section of the pastry, starting from the middle and slicing strips down toward the end. This will resemble lots of tassels.
5. Starting at one end, criss cross the pastry strips over the top of the potato filling to make a braid design. Gently stretch the strips, pressing them under the opposite side of the strudel.
6. Beat an egg yolk and brush over the strudel. Bake in the oven for 45 minutes, turning the baking tray a few times to ensure even browning.
7. Serve warm slices of the strudel as a main course or as a side dish.
Image for illustrative purposes only.
Homemade garlic bread (v)
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 1 hour
Cook time: 10 mins
Total time: 1 hr 10 mins
Ingredients:
• 140g white bread & roll mix
• 20g garlic puree
Method:
1. Preheat the oven to 200°C and place the mix in a bowl with a dough hook.
2. Add the warm water (follow the pack instructions for the quantity of water needed) and mix on a slow speed for 1 minute. Continue to mix on a medium speed for 6 minutes, then fold through the garlic puree.
3. Divide into 10 portions and roll into rounds. Place them all on a baking tray and leave in a warm place to prove for 20-25 mins. Once the bread is proved, bake for 8-10 minutes until cooked through.
Image for illustrative purposes only.
Vegan cheese sauce (batch recipe) (ve)
Prep time: 5 mins
Cook time: 50 mins
Total time: 55 mins
Ingredients:
• 200g dairy free vegetable fat
• 200g gluten-free plain flour
• 1 large onion
• 2 bay leaves
• 4 whole cloves
• 2 litres oat milk
• 50g dairy free parmesan
• 10g nutritional yeast flakes
• 2g sea salt
Makes: 2 litres
Method:
1. Peel the onions and cut them into halves.
2. Boil the milk with the onion, bay and cloves in a large pot, then allow to infuse off the heat for 30 minutes.
3. Heat the vegetable fat. When melted, add the flour and mix.
4. Cook the flour in the fat until it starts to smell like biscuits.
5. Strain the milk, then add the flour mixture about 300ml at a time, stirring constantly, until all the milk has been used and no flour taste remains (about 20 minutes).
6. Add the yeast flakes, cheese, salt and then taste.
7. If not using immediately, chill the sauce in baking paper so no skin is formed.
This recipe was provided by Vegetarian Express. They have more vegetarian recipes available on their website...
Image for illustrative purposes only.
Hummus (ve)
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 10 mins
Cook time: 0 mins
Total time: 10 mins
Ingredients:
• 400g chickpeas
• Juice of 2/3 of a lemon
• 1 garlic clove
• 1 tsp salt
• 130g tahini
• 90g cold water
• 2 tbsp extra virgin olive oil
• 1/2 tsp paprika
Method:
1. Drain the chickpeas and rinse.
2. Combine the chickpeas, lemon juice, garlic, salt and tahini in a food processor (or use a stick blender), and blitz. Slowly add the water until the mixture is loose and creamy.
3. Add more lemon juice or salt to taste.
4. Put the mixture into a bowl, drizzle with the olive oil and sprinkle over the paprika.
Why hummus should be in schools: This Middle-Eastern spread provides numerous nutritional benefits for growing school children. It is rich in protein, offers an energy boost, is high in fibre, packed with healthy fats, and contains essential micronutrients such as iron, calcium, magnesium, zinc, and vitamin B6.
This recipe was provided by Bidfood. They have over 1,000 recipes available on their website: https://www.bidfood.co.uk/inspiration/recipes/
Image for illustrative purposes only.
Eton mess (ve)
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Ingredients:
• 50g aquafaba water (liquid from tin of chickpeas)
• 75g caster sugar
• 130g vegan Sheese spread
• 600g strawberries
Method:
1. Preheat the oven to 120°C and line a baking tray with baking paper.
2. Drain the chickpeas in a sieve over a measuring jug. Weigh out 50ml of the liquid.
3. Keep the remaining chickpea water and chickpeas covered in the fridge for up to 3 days to use in other recipes.
4. Pour the liquid into a stand mixer. Mix on a high setting for 2-5 minutes or until white, light and standing in firm peaks when the whisk is lifted. Slowly add the sugar to the aquafaba a tablespoon at a time with the mixer on a high speed until all the sugar is incorporated. The sugar must be fully dissolved.
5. Drop 10 large spoons of meringue onto the prepared tray, or pipe onto the tray using a large piping bag and star nozzle. Bake for 2 hours.
6. Place the Sheese spread in a mixing bowl and whisk until smooth. Wash and slice the strawberries. Crush the meringues.
7. Layer the pot with strawberries, sheese spread & meringue.
This dessert contains over 50% fruit
This recipe was provided by Bidfood. They have over 1,000 recipes available on their website: https://www.bidfood.co.uk/inspiration/recipes/
Image for illustrative purposes only.
Blueberry muffins (v)
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Ingredients:
• 60g unsalted butter
• 280g plain flour
• 45g caster sugar
• 1 free range medium egg
• 10ml vanilla essence
• 250ml whole milk
• 715g frozen blueberries
• 10g baking powder
Method:
1. Preheat the oven to 220°C, then melt the butter in a pan.
2. Sift the flour & baking powder into a bowl and then mix in the sugar.
3. In another bowl, beat the egg lightly until just broken down.
4. Add the melted butter, vanilla flavouring and milk and beat the mixture until foamy.
5. Make a well in the flour, slowly pour the egg mixture into the well of the flour.
6. Gently fold together to create a smooth batter, then incorporate the blueberries with care to avoid bruising them or overmixing, as this will lead to tough muffins.
7. Put the muffin cases into a baking tin, then spoon the mixture into the cases. Bake for 15 minutes or until cooked, then allow to cool and serve.
Did you know? Blueberries are rich in antioxidants, particularly anthocynanins, which give them their deep blue colour. These antioxidants help combat oxidative stress in the body, which is linked to aging and various diseases, including heart disease, cancer and neurodegenerative conditions like Alzheimer’s.
These muffins contain 50% fruit. As part of the School Food Standards, desserts containing 50% fruit should be served at least twice per week.
This recipe was provided by Bidfood. They have over 1,000 recipes available on their website: https://www.bidfood.co.uk/inspiration/recipes/
Image for illustrative purposes only.
Energy balls (v)
Prep time: 10 mins
Cook time: 0 mins
Total time: 10 mins
Ingredients:
• 70g rolled oats
• 200g pitted dates
• 2 tsp honey
• 3 tsp cocoa powder
• 20g desiccated coconut
• dash of oat milk
Makes: 12 balls
Method:
1. In a food processor, add the dates, oats, honey, and cocoa powder. Blitz until everything is well combined.
2. Add a splash of oat milk to the mixture so that the paste is just dry enough to roll into balls in the palm of your hand. If the mixture is too wet, it will be very sticky and difficult to roll. If it’s too dry, the balls will fall apart.
3. Once done, roll each ball in the desiccated coconut and enjoy!
These only contain natural sugars, as well as providing fibre, potassium and iron.
Tess Warnes, allmanhall’s Registered Dietitian - Energy balls make for a healthy and quick snack. We often make them with nuts, but since my son isn’t allowed to take nuts to school and takes part in several after-school sports clubs, we decided to experiment with nut-free energy balls. After a few attempts, we finally found a recipe that we all love.
As a treat, you could also add 30g chopped dark chocolate (these would only be if making at home as chocolate is not allowed under the School Food Standards).
Image for illustrative purposes only.
Toffee apple crumble (v)
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Ingredients:
• 800g sliced apple
• 75g unsalted butter
• 75g brown sugar
• 250g wholemeal flour
• 100g caster sugar
• 75g baking margarine
• 1ltr whole milk
• 50g custard powder
• 50g sugar
This dessert contains 50% fruit!
Method:
1. Place the sliced apple in a serving dish.
2. Melt the butter and brown sugar in a pan. Allow the mixture to boil for 1 minute, then pour it over the apple and mix well.
3. Place the flour in a bowl and rub in the baking margarine to make crumbs. Mix in the sugar and then place the crumb mixture on top of the fruit.
4. Bake at 160°C for 25 minutes until cooked through & the sauce has had a chance to caramelise.
Custard:
1. Take a little bit of the milk and mix with the custard powder and sugar.
2. Bring the milk to the boil.
3. Whisk the custard mix into the boiling milk until it reaches the correct consistency.
This recipe was provided by Bidfood. They have over 1,000 recipes available on their website:
https://www.bidfood.co.uk/inspiration/recipes/
Image for illustrative purposes only.
Chocolate fudge pudding (v)
Primary School: 10 portions | Secondary School: 7 portions
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Ingredients:
• 250g butter
• 250g brown sugar
• 4 medium free range eggs
• 5ml vanilla extract
• 250g plain flour
• 80g cocoa powder
• 5g bicarbonate of soda
• 70ml semi-skimmed milk
Method:
1. Grease a large baking tin. Cream the butter with the brown sugar until fluffy and pale.
2. Slowly beat the eggs, vanilla extract, sifted flour and bicarbonate of soda into the mixture and mix gently.
3. Add the milk and mix until smooth, then spoon into the prepared tin.
4. In a separate bowl, add the remaining brown sugar to the cocoa powder along with 140ml of hot water and mix to combine. Spoon this evenly over the sponge. Place the tin in a larger roasting tin and half fill with warm water.
5. Bake for approx. 40-45 minutes until the pudding is risen and springy to the touch. The sauce will be at the bottom of the sponge when served.
This recipe was provided by Bidfood. They have over 1,000 recipes available on their website:
https://www.bidfood.co.uk/inspiration/recipes/
Blueberry & whipped cream aquafaba meringues (ve)
Primary School: 8 | Secondary School: 6
Prep time: 1 hr
Cook time: 2 hrs 30 mins
Total time: 3 hrs 30 mins
Ingredients:
Meringues:
• 200g chickpea liquid (aquafaba)
• 1/2 tsp cream of tartar
• 200g caster sugar
• 150g blueberries
Blueberry sauce:
• 150g blueberries
• 2 tbsp sugar
• 1/2 tsp vanilla extract
• 1 1/2 tsp cornflour
• a pinch of salt
• 60ml water
• 1 tbsp lemon juice
Whipped cream:
• 800ml plant-based double cream - try Bidfood’s Flora Plant Double Cream - 63072
• 4 tbsp icing sugar
Method:
1. Preheat your oven to 100°C. Heat the blueberries in a pan for a few minutes, then strain through a sieve and set aside to cool.
2. Line a baking tray with baking paper. Whisk the aquafaba until it turns frothy and white.
3. Spoon small mounds of meringue onto the prepared baking tray, making small round indentations in the middle of each mound to create space for the filling. Drizzle a small amount of the cooled blueberries onto each meringue mound.
4. Turn the oven off and leave the meringues inside to cool down for another hour, with the oven door slightly open.
5. Whisk your plant-based cream, then gently stir in the icing sugar, cover and store in the fridge until you are ready to serve.
6. To make the sauce, heat all the ingredients in a pan for around 3-5 minutes. Keep stirring until the sugar is melted and the blueberries begin to break down. Allow to cool before serving with your meringues & a spoonful of plant-based cream.
These little meringues are light and airy, with a crisp outer shell and chewy centre, you would never believe they’re made from chickpea water!
The blueberry sauce adds a fruity tartness, which balances wonderfully with the sweet cream.
What opportunities can we provide your school catering team?
Speak to us to learn more about the additional opportunities we provide to school catering teams to get inspiration, share ideas and also to meet others. From tasting days to tours around Billingsgate Fish Market and Ground Up Foraging School, these activities can contribute greatly to your team’s enrichment.
You can also access your Chef’s Corner on The Pass under Resources, which will provide you with relevant ideas, trends, recipes and more.
Vegetarian Express Tasting Days
Billingsgate Fish Market Tours
Ground Up Foraging Day