Upton House School Lunch W/c 9 01 23 Term
Spring
Week 2
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
CRUDITIES
Cucumber and cauliflower
Edible gardens
Carrot and green pepper
Edible gardens
Yellow pepper and cherry tomato
SOUP
Spring minestrone
Cream of mushroom
Creamy tomato
Pea and mint
Curried carrot
Beef, vegetable and barley casserole
Crispy coated chicken with coconut curry sauce
Pork and herb chipolatas with sticky onions
Breaded MSC pollock with lemon wedge and tomato ketchup
Macaroni cheese with crushed peas
Crispy coated Quorn with coconut curry sauce
Simple spring vegetable risotto
New potatoes, green beans and mashed roots
50/50 rice, broccoli and steamed carrots
Mashed potatoes, spring greens and sweetcorn
‘One change a week Monday’
MAIN MEAL ONE
MAIN MEAL TWO
Soya mince bolognaise with penne pasta
Tomato and mozzarella wholemeal pitta pizza
ON THE SIDE
50/50 penne pasta, baked squash and garden peas
DESSERT
Double chocolate pudding with chocolate sauce
EVERY DAY
Fresh cut fruit and yoghurt
Apple and pear crumble with cream Fresh cut fruit and yoghurt
Breaded brie with mango chutney
Baked potato wedges, smashed peas and baked tomatoes Raspberry and lime sponge
Fresh cut fruit and yoghurt Fresh cut fruit and yoghurt
All dishes highlighted in green have one or more of the key features to make it a Future Proof Food dish.
Fresh cut fruit and yoghurt