Lunch Menu W/c 06 02 23

Page 1

CRUDITIES

Cucumber and cauliflower Edible gardens

Carrot and green pepper Edible gardens

SOUP Spring minestrone Cream of mushroom Creamy tomato

‘One change a week Monday’

MAIN MEAL ONE

Spaghetti bolognaise with penne pasta

Beef, vegetable and barley casserole

Crispy coated chicken with coconut curry sauce

Yellow pepper and cherry tomato

Pea and mint Curried carrot

Pork and herb chipolatas with sticky onions

Breaded MSC pollock with lemon wedge and tomato ketchup

MAIN MEAL TWO

Tomato and mozzarella wholemeal pitta pizza

Macaroni cheese with crushed peas

ON THE SIDE

50/50 penne pasta, baked squash and garden peas

DESSERT Double chocolate pudding with chocolate sauce

EVERY DAY

New potatoes, green beans and mashed roots

Crispy coated Quorn with coconut curry sauce

Simple spring vegetable risotto

Breaded brie with mango chutney

50/50 rice, broccoli and steamed carrots

Mashed potatoes, spring greens and sweetcorn

Apple and pear crumble with cream

Fresh cut fruit and yoghurt

Fresh cut fruit and yoghurt

Fresh cut fruit and yoghurt

Baked potato wedges, smashed peas and baked tomatoes

Raspberry and lime sponge

Fresh cut fruit and yoghurt

Fresh cut fruit and yoghurt

Week 3 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
06 02 23
All dishes highlighted in green have one or more of the key features to make it a Future Proof Food dish
Upton House School Lunch W/c

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