Recipe for – Shortbread squares (makes

50)

Ingredients Allergens
1 ½ lb plain flour

1lb margarine

½ lb caster sugar

Serving notes

Instructions
Cream margarine and sugar
Add flour and mix
Roll out and cut into squares
Bake 15 minutes in medium oven
Recipe for – Chicken curry & rice with
sweetcorn & peas (serves 10)

Ingredients Allergens
500g chicken breast pieces
250g long grain rice
1 onion diced
1 teaspoon curry powder
250g frozen peas Serving notes
250g frozen sweetcorn Serve with rice
500ml apple juice
Cornflour to thicken

Instructions
Saute onion and curry powder and cook for 1
minute
Add chicken and cook until browned
Add apple juice, bring to the boil and simmer
Add peas and sweetcorn towards the end of cooking
time
Add more water as necessary
Recipe for – Fruit crumble & custard
(serves 10)

Ingredients Allergens
400g fruit
40g sugar
30g plain flour
4g oats Serving notes

15g margarine Serve with custard

3g sugar

Instructions
Preheat the oven to 180C, 350F, gas mark 4
Place the plain flour and oats in a mixing bowl and add the margarine
Using a food processor or fingerprints combine the ingredients until
they resemble breadcrumbs
Add the sugar
Prepare the fruit, place in heatproof dishes, sprinkle with sugar
Cover with the crumble mix
Bake in the preheated oven for approximately 1 hour, until golden
brown
Recipe for – Jacket potato wedges,
cheese (serves 10)

Ingredients- Allergen
5 or 10 baking potatoes
depending on size
200 gm grated cheese
Serving notes

Instructions
Recipe for – Digestive biscuit

Ingredients Allergens

Serving notes
1 biscuit per child

Instructions
Recipe for – Lentil bake, mashed potato
& sweetcorn (serves 12)

Ingredients Allergen
120g onion diced 35g whole wheat flour

100g celery diced 1 egg

180g carrots ½ bag of potatoes

200g red lentils dried 480g sweetcorn

500ml water

2g coriander leaves

2g cumin seeds Serving notes

1g dried bay leaves

10g fresh parley

150g brown breadcrumbs

1g black pepper

Instructions
Place the onion, celery, carrots, lentils, water, coriander, cumin and
bay leaves in a pan
Bring to the boil, cover and simmer gently until all the liquid is
absorbed and the lentils are tender
Remove from the heat and add the parsley, black pepper and 1/3 of the
breadcrumbs
Chill for 1 hour
Place the mixture in baking tin. Coat in flour egg and remaining
breadcrumbs
Place in oven cook until crisp and golden brown
Recipe for – Fruit salad (serves 10)

Ingredients Allergen
1 tin mandarins
100g strawberries
100g red grapes
1 banana Serving notes

250ml apple juice

Instructions