primary school - fifepublications.fifedirect.org.uk/c64_fcinteractiveschoolmenusv3.pdf · lentil...
TRANSCRIPT
Primary SchoolLunch MenuAugust 2019 - June 2020
To apply visit www.fife.gov.uk/freeschoolmealsAll Free School Meals are completely confidential & the child or family cannot be identified.
Says your P4-P7 child may also be entitled to free school meals saving you £418 a year.
FREE School Meals for All P1-P3
Week 1 August 2019 - June 2020
Salad & fresh fruit available daily with a choice of milk or water. Recipes, allergens & dietary information available at www.fife.gov.uk/schoolmeals
Christmas Lunch Wed 11th December 2019
Menu Choice will be replaced with Christmas Day Lunch
Daisy’s Hot Buffet Wed 2nd October 2019
Menu Choice will be replaced with Daisy’s Hot Buffet
Monday Tuesday Wednesday Thursday FridayFreshly Prepared
Soup with Bread V.......
Macaroni Cheese V served with Garlic
Bread &Tomato Wedges.......
Hot Chicken Wrap with Salsa
& Salad.......Baked Potato V / Wrap with Tuna Mayo or Cheese
Fillings.......Raspberry Ripple Roll & Peaches VApple & Grape
Cup V
Freshly PreparedSoup
with Bread V.......Pork Sausage in a Hot Dog Roll,
Sweetcorn,Coleslaw &
Potato Wedges(Tomato ketchup).......
Italian Pasta V Mixed Salad Sweetcorn.......
Cheesy Potato Boat V /
Baguette with Ham or Cheese Fillings.......
Watermelon V Yoghurt V
Freshly PreparedSoup
with Bread V.......Chicken Korma,
Boiled Rice, Naan Bread &Broccoli.......
Vegetable Quiche V
Garlic Bread & Broccoli.......
Baked Potato V / Baguette with Ham or Cheese Fillings.......
Cheese Dino, Grapes &
Crackers V Mandarin & Melon
Cocktail V
Freshly PreparedSoup
with Bread V.......Steak Pie,
Potatoes & Carrots.......Vegetable Nuggets V
served in Tortilla Wrap with Salad & Garlic Mayonnaise.......
Baked Potato V / Wrap with Egg
Mayo orCheese Fillings.......Jelly and Fruit V
Yoghurt V
Freshly PreparedSoup
with Bread V.......Crispy Cod Fillet,
Chips & Peas(Tomato ketchup).......
Cheesy Beano V.......
Baked Potato V / Baguette with Ham or Cheese Fillings.......
Chocolate Muffin V
Fresh Fruit Salad V
19/08/201902/09/201916/09/201930/09/201921/10/2019
04/11/201918/11/201902/12/201916/12/2019
Week 1 2019 Week 1 202006/01/202020/01/202003/02/202017/02/202002/03/2020
16/03/202030/03/202020/04/202004/05/202018/05/2020
01/06/202015/06/202029/06/2020
Pancake Day Tue 25th February 2020
Dessert will be replaced with Pancakes, Fruit & Ice Cream
Burns Day Fri 24th January 2020
Menu will be replaced with Burns Day Lunch
Week 2 August 2019 - June 2020
Monday Tuesday Wednesday Thursday FridayFreshly Prepared
Soup with Bread V
.......Italian Meatballs with Spaghetti &
Broccoli.......
Cheese Panini V served with Salad
& Coleslaw.......
Baked Potato V / Wrap with Tuna Mayo or Cheese
Fillings.......
Ice Cream & Fruit V
Yoghurt V
Freshly PreparedSoup
with Bread V.......
Beef Burger in a Bun served
with Sweetcorn, Coleslaw &
Potato Wedges (Tomato ketchup)
.......Quorn Burger V in a bun served with Sweetcorn,
Coleslaw &Potato Wedges
(Tomato ketchup).......
Chilli Topped Wedges /
Baguette with Ham or Cheese
Fillings.......
Apple Sponge & Custard V Melon V
Freshly PreparedSoup
with Bread V.......
Roast Chicken & Gravy Mashed
Potatoes & Carrots
.......Omelette V
Chips &Baked Beans
.......Baked Potato V / Baguette with Ham or Cheese
Fillings.......
Milkshake & Cookie V
Fresh Fruit V
Freshly PreparedSoup
with Bread V.......
Pasta Bolognaise Garlic Bread
Peas.......
Cheese & Tomato Pizza V
Peas & Coleslaw.......
Cheesy Potato Boat V / Wrap
with Egg Mayo or Cheese Fillings
.......Cheese, Grapes & Cracker Platter V
Fresh Fruit & Cream Dip V
Freshly PreparedSoup
with Bread V.......
Salmon Fish Fingers,
Chips & Beans (Tomato ketchup)
.......Vegetable Chilli V
Rice & Salad.......
Baked Potato V / Baguette with Ham or Cheese
Fillings.......
Frozen Mousse Melon Boat V
26/08/201909/09/201923/09/201928/10/2019
11/11/201925/11/201909/12/2019
13/01/202027/01/202010/02/202024/02/2020
09/03/202023/03/202027/04/202011/05/2020
25/05/202008/06/202022/06/2020
Week 2 2019 Week 2 2020
Recipe List
Recipe List SoupGreen Pea Soup .............................Page 4Leek and Potato Soup ....................Page 5Lentil Soup .....................................Page 6Tomato Soup ..................................Page 7Vegetable Soup ..............................Page 8Yellow Split Pea Soup ....................Page 9
Main CourseBaked Potato ................................Page 10Cheese Baguette ..........................Page 11Cheese Panini ..............................Page 12Cheesy Beano ..............................Page 13Cheesy Potato Boat .....................Page 14Chicken Korma .............................Page 15Chilli Topped Wedges ...................Page 16Crispy Cod Fillet ...........................Page 17Egg Mayonnaise Wrap ................. Page 18G-F Beef Burger & Bun ................Page 19Ham – Baguette ............................ Page 20Homemade Salsa ......................... Page 21Hot Chicken Wrap ........................Page 22Italian Meatballs & Spaghetti .........Page 23Italian Pasta ..................................Page 24Macaroni Cheese .........................Page 25Cheese & Tomato Pizza ................Page 26Omelette .......................................Page 27Pasta Bolognaise .........................Page 28Pork Sausage in a Hot Dog Roll ....Page 29Quorn Burger & Bun .....................Page 30Roast Chicken and Gravy .............Page 31Salmon Fish Fingers .....................Page 32Steak Pie ......................................Page 33Tuna Mayonnaise Wrap ................Page 34Vegetable Chilli .............................Page 35Vegetable Nuggets Wrap & Garlic Mayon-naise .......................................... ....Page 36Vegetable Quiche .........................Page 37
Sundries Apple & Raisin Pasta ................... page 38Baked Beans ................................Page 39Basic Mixed Salad ........................Page 40Beetroot ........................................Page 41Boiled Potato ................................Page 42Broccoli ........................................Page 43Brown Bread For Soup & Free Bread ........
Page 44Carrots ..........................................Page 45Cheese Filling ...............................Page 46Coleslaw Using Dry Mix ...............Page 47Egg Mayonnaise Filling................. Page 48Garlic Bread ..................................Page 49Ham Filling ....................................Page 50Long Grain Rice ............................Page 51Mashed Potato .............................Page 52Mixed Peppers .............................Page 53Naan Bread ..................................Page 54Peas ..............................................Page 55Selection Of Fresh fruit .................Page 56Sweetcorn ....................................Page 57Thick Cut Chips ............................Page 58Tomato Ketchup ...........................Page 59Tomato Wedge .............................Page 60Tuna & Mayonnaise Filling ............Page 61Wedges .........................................Page 62
SweetApple and Grape Cup ..................Page 63Apple sponge ...............................Page 64Cheese Crackers & Grapes ..........Page 65Cheese Dino, Grapes & Crackers ..............
Page 66Chocolate & Beetroot Muffin ........Page 67Custard .........................................Page 68Fresh Fruit and Cream Dip ...........Page 69Fresh Fruit Salad ..........................Page 70Frozen Mousse Strawberry & Vanilla .........
Page 71Frozen Mousse Chocolate & Vanilla ..........
Page 72Fruit Yoghurt Thick & Creamy .......Page 73Ice Cream .....................................Page 74Jelly ..............................................Page 75Mandarin and Melon Cocktail ......Page 76Mandarin Oranges ........................Page 77Melon ............................................Page 78Melon Boat ...................................Page 79Oat & Apple Cookie ......................Page 80Peaches Tinned In Juice ..............Page 81Raspberry Ripple Roll ...................Page 82Strawberry Milkshake ...................Page 83Watermelon ..................................Page 84
DrinksMilk Semi Skimmed ......................Page 85
BreakfastCheerios .......................................Page 86Cornflakes ....................................Page 87Honey ...........................................Page 88Jam ...............................................Page 89Marmalade ...................................Page 90Milk ...............................................Page 91Rice Crispies ................................Page 92Stork SB .......................................Page 93Weetabix .......................................Page 94White Bread ..................................Page 95
For details of ingredients and allergen information click on the individual recipes.
Measures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens. Back to Menu
Green Pea Soup V2 Fife Contains: Not Kosher,Checked for Allergens
Ingredients : Ingredient Allergens Weight
carrots 100 g
leeks 100 g
onions 100 g
water, distilled 5 l
black pepper 3 g
Vegetable Bouillon Not Kosher 50 g
Green Split Peas 750 g
Method : Made Without .......'whilst we have measures in place to prevent cross contamination, we cannot guarantee non wrapped products may contain traces of allergens.'................. 1. Place the washed peas in a thick-bottomed pan and cover with water and bouillon. 2. Bring to the boil and skim. 3. Add the remaining vegetables and the pepper. 4. Simmer until Tender. 5. blend and serve.
Servings from this recipe : Group Servings
Juniors, 7-10 yrs 20
Secondary, 11-18 yrs 16
Portion Size : Group Size Units
Juniors, 7-10 yrs 196 g
Secondary, 11-18 yrs 245 g
Nutrients : Nutrient per 100 gms Amount Units
Energy 58 kcal
Fat 0.6 g
Saturated fatty acids 0.2 g
Carbohydrates 10.0 g
NME (non-milk extrinsic) sugars 0.1 g
Fibre/NSP (non-starch polysaccharides) 1.1 g
Protein 3.6 g
Iron 0.9 mg
Calcium 6.8 mg
Vitamin A (retinol equivalents) 33.9 µg
Folate 0.6 µg
Vitamin C 0.2 mg
Sodium 124.6 mg
Zinc 0.6 mg
Allergens :
This dish flagged as.... Checked for Allergens Gluten (Barley) Milk products Nuts (cashew) Nuts (pistachio) Sulphites
Celery and celeriac Gluten (Oats) Molluscs Nuts (hazelnut) Nuts (queensland) Not Vegetarian
Crustaceans Gluten (Rye) Mustard Nuts (macadamia) Nuts (walnut) Not Vegan
Egg Gluten (Wheat) Nuts (almond) Nuts (peanuts) Sesame seeds Not Kosher
Fish Lupin Nuts (brazil) Nuts (pecan) Soybeans Not Halal
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Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Leek & Potato Soup V2 Fife Contains: Not Kosher,Checked for Allergens
Ingredients : Ingredient Allergens Weight
water, distilled 4 l
leeks 750 g
potatoes 750 g
onions 180 g
Vegetable Bouillon Not Kosher 50 g
Method : Made Without .......'whilst we have measures in place to prevent cross contamination, we cannot guarantee non wrapped products may contain traces of allergens.' Method 1.Place the leeks, onions and diced potato in a thick bottomed pan over a low heat and allow to sweat for 5 minutes. 2.Add the water and the bouillon , bring to the boil and simmer gently for 45 minutes. 3.Blend and serve.
Servings from this recipe : Group Servings
Juniors, 7-10 yrs 20
Secondary, 11-18 yrs 16
Portion Size : Group Size Units
Juniors, 7-10 yrs 170 g
Secondary, 11-18 yrs 213 g
Nutrients : Nutrient per 100 gms Amount Units
Energy 23 kcal
Fat 0.4 g
Saturated fatty acids 0.2 g
Carbohydrates 4.3 g
NME (non-milk extrinsic) sugars 0.1 g
Fibre/NSP (non-starch polysaccharides) 0.6 g
Protein 0.7 g
Iron 0.2 mg
Calcium 5.3 mg
Vitamin A (retinol equivalents) 3.8 µg
Folate 8.2 µg
Vitamin C 2.3 mg
Sodium 164.3 mg
Zinc 0.1 mg
Allergens :
This dish flagged as.... Checked for Allergens Gluten (Barley) Milk products Nuts (cashew) Nuts (pistachio) Sulphites
Celery and celeriac Gluten (Oats) Molluscs Nuts (hazelnut) Nuts (queensland) Not Vegetarian
Crustaceans Gluten (Rye) Mustard Nuts (macadamia) Nuts (walnut) Not Vegan
Egg Gluten (Wheat) Nuts (almond) Nuts (peanuts) Sesame seeds Not Kosher
Fish Lupin Nuts (brazil) Nuts (pecan) Soybeans Not Halal
Page 1 of 1Nutmeg :: Menu Planning : Recipe Print
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Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Lentil Soup V2 Fife Contains: Not Kosher,Checked for Allergens
Ingredients : Ingredient Allergens Weight
carrots 350 g
onions 150 g
water, distilled 4 l
black pepper 5 g
turnips 200 g
potatoes 350 g
red lentils 350 g
Vegetable Bouillon Not Kosher 50 g
Method : Made Without .......'whilst we have measures in place to prevent cross contamination, we cannot guarantee non wrapped products may contain traces of allergens.'.................... 1.Bring the water and bouillon to the boil 2.Add the lentils and cook for 10 minutes, stirring occasionally 3.Add the diced vegetables 4.Bring to the boil and simmer for 30 minutes 5.Blend and serve when vegetables are tender Note- Please use McCains diced potato in place of old potatoes
Servings from this recipe : Group Servings
Juniors, 7-10 yrs 20
Secondary, 11-18 yrs 16
Portion Size : Group Size Units
Juniors, 7-10 yrs 196 g
Secondary, 11-18 yrs 244 g
Nutrients : Nutrient per 100 gms Amount Units
Energy 50 kcal
Fat 0.5 g
Saturated fatty acids 0.2 g
Carbohydrates 8.9 g
NME (non-milk extrinsic) sugars 0.1 g
Fibre/NSP (non-starch polysaccharides) 0.9 g
Protein 2.8 g
Iron 0.9 mg
Calcium 11.5 mg
Vitamin A (retinol equivalents) 145.0 µg
Folate 7.8 µg
Vitamin C 1.8 mg
Sodium 170.4 mg
Zinc 0.4 mg
Allergens :
This dish flagged as.... Checked for Allergens Gluten (Barley) Milk products Nuts (cashew) Nuts (pistachio) Sulphites
Celery and celeriac Gluten (Oats) Molluscs Nuts (hazelnut) Nuts (queensland) Not Vegetarian
Crustaceans Gluten (Rye) Mustard Nuts (macadamia) Nuts (walnut) Not Vegan
Egg Gluten (Wheat) Nuts (almond) Nuts (peanuts) Sesame seeds Not Kosher
Fish Lupin Nuts (brazil) Nuts (pecan) Soybeans Not Halal
Page 1 of 1Nutmeg :: Menu Planning : Recipe Print
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Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Tomato Soup V2 Fife Contains: Not Vegan,Not Kosher,Checked for Allergens
Ingredients : Ingredient Allergens Weight
canned tomatoes 1.6 kg
carrots 175 g
onions 175 g
tomato puree 150 g
sugar Not Vegan 5 g
water, distilled 4 l
black pepper 3 g
Vegetable Bouillon Not Kosher 50 g
Method : Made Without .......'whilst we have measures in place to prevent cross contamination, we cannot guarantee non wrapped products may contain traces of allergens.'.................... METHOD 1. Add Onions and carrots to pan with water, bouillon, tomato puree and tinned tomatoes. 2. Boil for 25/35 minutes until carrots are soft 3. Season with sugar and pepper to taste 4. Blend (if required) 5. Serve
Servings from this recipe : Group Servings
Juniors, 7-10 yrs 20
Secondary, 11-18 yrs 16
Portion Size : Group Size Units
Juniors, 7-10 yrs 199 g
Secondary, 11-18 yrs 248 g
Nutrients : Nutrient per 100 gms Amount Units
Energy 17 kcal
Fat 0.4 g
Saturated fatty acids 0.2 g
Carbohydrates 3.0 g
NME (non-milk extrinsic) sugars 0.2 g
Fibre/NSP (non-starch polysaccharides) 0.6 g
Protein 0.5 g
Iron 0.2 mg
Calcium 7.9 mg
Vitamin A (retinol equivalents) 96.8 µg
Folate 5.1 µg
Vitamin C 7.9 mg
Sodium 147.4 mg
Zinc 0.1 mg
Allergens :
This dish flagged as.... Checked for Allergens Gluten (Barley) Milk products Nuts (cashew) Nuts (pistachio) Sulphites
Celery and celeriac Gluten (Oats) Molluscs Nuts (hazelnut) Nuts (queensland) Not Vegetarian
Crustaceans Gluten (Rye) Mustard Nuts (macadamia) Nuts (walnut) Not Vegan
Egg Gluten (Wheat) Nuts (almond) Nuts (peanuts) Sesame seeds Not Kosher
Fish Lupin Nuts (brazil) Nuts (pecan) Soybeans Not Halal
Page 1 of 1Nutmeg :: Menu Planning : Recipe Print
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Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Vegetable Soup V2 Fife Contains: Not Kosher,Checked for Allergens
Ingredients : Ingredient Allergens Weight
water, distilled 4 l
onions 450 g
carrots 450 g
turnips 450 g
leeks 450 g
potatoes 450 g
Cabbage, boiled in unsalted water, average 450 g
parsley, fresh 25 g
Vegetable Bouillon Not Kosher 50 g
Method : Made Without .......'whilst we have measures in place to prevent cross contamination, we cannot guarantee non wrapped products may contain traces of allergens.'.................... Method 1.Put all the ingredients in a pan and simmer for 30-40 minutes . 2.Blend and serve garnished with parsley
Servings from this recipe : Group Servings
Juniors, 7-10 yrs 20
Secondary, 11-18 yrs 16
Portion Size : Group Size Units
Juniors, 7-10 yrs 201 g
Secondary, 11-18 yrs 252 g
Nutrients : Nutrient per 100 gms Amount Units
Energy 23 kcal
Fat 0.4 g
Saturated fatty acids 0.1 g
Carbohydrates 4.3 g
NME (non-milk extrinsic) sugars 0.1 g
Fibre/NSP (non-starch polysaccharides) 1.0 g
Protein 0.8 g
Iron 0.3 mg
Calcium 18.1 mg
Vitamin A (retinol equivalents) 167.0 µg
Folate 9.3 µg
Vitamin C 5.9 mg
Sodium 142.7 mg
Zinc 0.1 mg
Allergens :
This dish flagged as.... Checked for Allergens Gluten (Barley) Milk products Nuts (cashew) Nuts (pistachio) Sulphites
Celery and celeriac Gluten (Oats) Molluscs Nuts (hazelnut) Nuts (queensland) Not Vegetarian
Crustaceans Gluten (Rye) Mustard Nuts (macadamia) Nuts (walnut) Not Vegan
Egg Gluten (Wheat) Nuts (almond) Nuts (peanuts) Sesame seeds Not Kosher
Fish Lupin Nuts (brazil) Nuts (pecan) Soybeans Not Halal
Page 1 of 1Nutmeg :: Menu Planning : Recipe Print
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Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Yellow Split Pea Soup V2 Fife Contains: Not Kosher,Checked for Allergens
Ingredients : Ingredient Allergens Weight
yellow split peas 500 g
carrots 400 g
onions 400 g
water, distilled 4 l
black pepper 5 g
Vegetable Bouillon Not Kosher 50 g
Method : Made Without .......'whilst we have measures in place to prevent cross contamination, we cannot guarantee non wrapped products may contain traces of allergens.'.................... Soak the split peas overnight Sweat the diced carrot and onion for 5 minutes Add peas, water,stock and pepper Boil for 1.5 hours Blend and serve
Servings from this recipe : Group Servings
Juniors, 7-10 yrs 20
Secondary, 11-18 yrs 16
Portion Size : Group Size Units
Juniors, 7-10 yrs 218 g
Secondary, 11-18 yrs 272 g
Nutrients : Nutrient per 100 gms Amount Units
Energy 47 kcal
Fat 0.6 g
Saturated fatty acids 0.2 g
Carbohydrates 8.3 g
NME (non-milk extrinsic) sugars 0.1 g
Fibre/NSP (non-starch polysaccharides) 1.0 g
Protein 2.7 g
Iron 0.7 mg
Calcium 8.5 mg
Vitamin A (retinol equivalents) 130.9 µg
Folate 0.9 µg
Vitamin C 0.2 mg
Sodium 133.6 mg
Zinc 0.5 mg
Allergens :
This dish flagged as.... Checked for Allergens Gluten (Barley) Milk products Nuts (cashew) Nuts (pistachio) Sulphites
Celery and celeriac Gluten (Oats) Molluscs Nuts (hazelnut) Nuts (queensland) Not Vegetarian
Crustaceans Gluten (Rye) Mustard Nuts (macadamia) Nuts (walnut) Not Vegan
Egg Gluten (Wheat) Nuts (almond) Nuts (peanuts) Sesame seeds Not Kosher
Fish Lupin Nuts (brazil) Nuts (pecan) Soybeans Not Halal
Page 1 of 1Nutmeg :: Menu Planning : Recipe Print
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Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Pork Sausage in a Hot Dog Roll V1 Fife Contains: Gluten (Wheat),Not Kosher,Sesame seeds,Not Halal,Not Vegan,Sulphites,Not Vegetarian,Checked for Allergens
Ingredients : Ingredient Allergens Weight
Finger Roll Side Sliced Gluten (Wheat),Not Kosher,Sesame seeds 1.2 kg
pork sausages Gluten (Wheat),Not Kosher,Not Halal,Not Vegan,Sulphites,Not Vegetarian 1.6 kg
Method : 1. Follow manufactures instruction 2. Oven cook sausages till required temperature 3. Place in Hot Dog Bun 4. 2 x Sausages per Bun ......................... Finger Roll - Weight may Vary Portion size is a guideline only
Servings from this recipe : Group Servings
Juniors, 7-10 yrs 20
Secondary, 11-18 yrs 16
Portion Size : Group Size Units
Juniors, 7-10 yrs 133 g
Secondary, 11-18 yrs 166 g
Nutrients : Nutrient per 100 gms Amount Units
Energy 304 kcal
Fat 16.6 g
Saturated fatty acids 5.6 g
Carbohydrates 26.6 g
NME (non-milk extrinsic) sugars 0.0 g
Fibre/NSP (non-starch polysaccharides) 3.2 g
Protein 11.3 g
Iron 0.5 mg
Calcium 62.0 mg
Vitamin A (retinol equivalents) 0.0 µg
Folate 7.8 µg
Vitamin C 4.2 mg
Sodium 421.7 mg
Zinc 0.5 mg
Allergens :
This dish flagged as.... Checked for Allergens Gluten (Barley) Milk products Nuts (cashew) Nuts (pistachio) Sulphites
Celery and celeriac Gluten (Oats) Molluscs Nuts (hazelnut) Nuts (queensland) Not Vegetarian
Crustaceans Gluten (Rye) Mustard Nuts (macadamia) Nuts (walnut) Not Vegan
Egg Gluten (Wheat) Nuts (almond) Nuts (peanuts) Sesame seeds Not Kosher
Fish Lupin Nuts (brazil) Nuts (pecan) Soybeans Not Halal
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Based on ingredients.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Roast Chicken & Gravy V2 fife Contains: Not Kosher,Not Halal,Not Vegan,Not Vegetarian,Checked for Allergens
Ingredients : Ingredient Allergens Weight
Chicken Roast G/G Not Kosher,Not Halal,Not Vegan,Not Vegetarian 1.6 kg
water, distilled 1.5 l
Knorr Instant Gravy Granules Not Kosher 50 g
Vegetable Bouillon Allergen Free Not Kosher 10 g
Method : Method 1.Roast joint in a, moderate oven till cooked. 2.Serve with gravy.
Servings from this recipe : Group Servings
Juniors, 7-10 yrs 20
Secondary, 11-18 yrs 16
Portion Size : Group Size Units
Juniors, 7-10 yrs 142 g
Secondary, 11-18 yrs 178 g
Nutrients : Nutrient per 100 gms Amount Units
Energy 67 kcal
Fat 0.7 g
Saturated fatty acids 0.2 g
Carbohydrates 2.5 g
NME (non-milk extrinsic) sugars 0.7 g
Fibre/NSP (non-starch polysaccharides) 0.1 g
Protein 12.2 g
Iron 0.3 mg
Calcium 2.8 mg
Vitamin A (retinol equivalents) 0.0 µg
Folate 0.0 µg
Vitamin C 0.0 mg
Sodium 39.7 mg
Zinc 0.0 mg
Allergens :
This dish flagged as.... Checked for Allergens Gluten (Barley) Milk products Nuts (cashew) Nuts (pistachio) Sulphites
Celery and celeriac Gluten (Oats) Molluscs Nuts (hazelnut) Nuts (queensland) Not Vegetarian
Crustaceans Gluten (Rye) Mustard Nuts (macadamia) Nuts (walnut) Not Vegan
Egg Gluten (Wheat) Nuts (almond) Nuts (peanuts) Sesame seeds Not Kosher
Fish Lupin Nuts (brazil) Nuts (pecan) Soybeans Not Halal
Page 1 of 1Nutmeg :: Menu Planning : Recipe Print
07/08/2019https://fife.yournutmeg.co.uk/recipePrint.aspx?dishID=4b7b0a88-7a6c-4847-ba70-8a...
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Apple & Grape Cup V2 fife Contains: Checked for Allergens
Ingredients : Ingredient Allergens Weight
grapes, average 800 g
apples 800 g
Method : Grapes must be cut in half lengthwise Wash all fruit before cutting 1. Slice apples 2. Cut Grapes in Half 3. Serve in a coupe cup
Servings from this recipe : Group Servings
Juniors, 7-10 yrs 20
Secondary, 11-18 yrs 16
Portion Size : Group Size Units
Juniors, 7-10 yrs 80 g
Secondary, 11-18 yrs 100 g
Nutrients : Nutrient per 100 gms Amount Units
Energy 56 kcal
Fat 0.2 g
Saturated fatty acids 0.0 g
Carbohydrates 14.0 g
NME (non-milk extrinsic) sugars 0.0 g
Fibre/NSP (non-starch polysaccharides) 1.3 g
Protein 0.6 g
Iron 0.2 mg
Calcium 7.0 mg
Vitamin A (retinol equivalents) 2.1 µg
Folate 3.5 µg
Vitamin C 4.0 mg
Sodium 2.0 mg
Zinc 0.1 mg
Allergens :
This dish flagged as.... Checked for Allergens Gluten (Barley) Milk products Nuts (cashew) Nuts (pistachio) Sulphites
Celery and celeriac Gluten (Oats) Molluscs Nuts (hazelnut) Nuts (queensland) Not Vegetarian
Crustaceans Gluten (Rye) Mustard Nuts (macadamia) Nuts (walnut) Not Vegan
Egg Gluten (Wheat) Nuts (almond) Nuts (peanuts) Sesame seeds Not Kosher
Fish Lupin Nuts (brazil) Nuts (pecan) Soybeans Not Halal
Page 1 of 1Nutmeg :: Menu Planning : Recipe Print
14/08/2019https://fife.yournutmeg.co.uk/recipePrint.aspx?dishID=32720c7e-ef09-494a-b9d2-261...
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Cheese Crackers & Grapes V2 fife Contains: Not Kosher,Not Vegan,Milk products,Gluten (Wheat),Sesame seeds,Egg,Gluten (Barley),Checked for Allergens
Ingredients : Ingredient Allergens Weight
grapes, average 800 g
Dinky Dinos Not Kosher,Not Vegan,Milk products 170 g
cheese spread, reduced fat Not Kosher,Not Vegan,Milk products 175 g
RITZ Crackers Gluten (Wheat),Not Kosher,Sesame seeds,Not Vegan,Egg,Milk products,Gluten (Barley) 300 g
Method : 1. Grapes must be cut in half lengthwise Portions 3 X Ritz Cracker 1 x Cheese Portion (Dinky Dino /laughing Cow) 40g of Grapes 6-8 approx. ( May be more or less depending on size)
Servings from this recipe : Group Servings
Juniors, 7-10 yrs 20
Secondary, 11-18 yrs 16
Portion Size : Group Size Units
Juniors, 7-10 yrs 90 g
Secondary, 11-18 yrs 112 g
Nutrients : Nutrient per 100 gms Amount Units
Energy 205 kcal
Fat 9.8 g
Saturated fatty acids 5.3 g
Carbohydrates 23.1 g
NME (non-milk extrinsic) sugars 1.8 g
Fibre/NSP (non-starch polysaccharides) 0.8 g
Protein 6.6 g
Iron 1.0 mg
Calcium 94.8 mg
Vitamin A (retinol equivalents) 16.9 µg
Folate 16.6 µg
Vitamin C 1.1 mg
Sodium 252.5 mg
Zinc 0.5 mg
Allergens :
This dish flagged as.... Checked for Allergens Gluten (Barley) Milk products Nuts (cashew) Nuts (pistachio) Sulphites
Celery and celeriac Gluten (Oats) Molluscs Nuts (hazelnut) Nuts (queensland) Not Vegetarian
Crustaceans Gluten (Rye) Mustard Nuts (macadamia) Nuts (walnut) Not Vegan
Egg Gluten (Wheat) Nuts (almond) Nuts (peanuts) Sesame seeds Not Kosher
Fish Lupin Nuts (brazil) Nuts (pecan) Soybeans Not Halal
Page 1 of 1Nutmeg :: Menu Planning : Recipe Print
14/08/2019https://fife.yournutmeg.co.uk/recipePrint.aspx?dishID=14536988-f040-48ce-82cd-76...
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Cheese Dino Crackers & Grapes V2 fife Contains: Not Kosher,Not Vegan,Milk products,Gluten (Wheat),Sesame seeds,Egg,Gluten (Barley),Checked for Allergens
Ingredients : Ingredient Allergens Weight
grapes, average 800 g
Dinky Dinos Not Kosher,Not Vegan,Milk products 200 g
cheese spread, reduced fat Not Kosher,Not Vegan,Milk products 200 g
RITZ Crackers Gluten (Wheat),Not Kosher,Sesame seeds,Not Vegan,Egg,Milk products,Gluten (Barley) 300 g
Method : Grapes must be cut in half lengthwise Portions 3 X Ritz Cracker 1 x Cheese Portion (Dinky Dino) 40g of Grapes 6-8 approx. ( May be more or less depending on size) Please make sure you are giving the correct portion
Servings from this recipe : Group Servings
Juniors, 7-10 yrs 20
Secondary, 11-18 yrs 16
Portion Size : Group Size Units
Juniors, 7-10 yrs 75 g
Secondary, 11-18 yrs 94 g
Nutrients : Nutrient per 100 gms Amount Units
Energy 208 kcal
Fat 10.2 g
Saturated fatty acids 5.6 g
Carbohydrates 22.4 g
NME (non-milk extrinsic) sugars 1.8 g
Fibre/NSP (non-starch polysaccharides) 0.8 g
Protein 7.1 g
Iron 1.0 mg
Calcium 99.4 mg
Vitamin A (retinol equivalents) 18.5 µg
Folate 16.1 µg
Vitamin C 1.1 mg
Sodium 255.8 mg
Zinc 0.5 mg
Allergens :
This dish flagged as.... Checked for Allergens Gluten (Barley) Milk products Nuts (cashew) Nuts (pistachio) Sulphites
Celery and celeriac Gluten (Oats) Molluscs Nuts (hazelnut) Nuts (queensland) Not Vegetarian
Crustaceans Gluten (Rye) Mustard Nuts (macadamia) Nuts (walnut) Not Vegan
Egg Gluten (Wheat) Nuts (almond) Nuts (peanuts) Sesame seeds Not Kosher
Fish Lupin Nuts (brazil) Nuts (pecan) Soybeans Not Halal
Page 1 of 1Nutmeg :: Menu Planning : Recipe Print
14/08/2019https://fife.yournutmeg.co.uk/recipePrint.aspx?dishID=7bb3cbdc-069c-4efe-b7bb-7a8...
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Strawberry Milkshake V2 Fife Contains: Not Vegan,Milk products,Checked for Allergens
Ingredients : Ingredient Allergens Weight
Strawberry Milkshake Not Vegan,Milk products 4 l
Method : Product From William Yules 1 x 27 x 200ml
Servings from this recipe : Group Servings
Juniors, 7-10 yrs 20
Secondary, 11-18 yrs 20
Portion Size : Group Size Units
Juniors, 7-10 yrs 200 g
Secondary, 11-18 yrs 200 g
Nutrients : Nutrient per 100 gms Amount Units
Energy 56 kcal
Fat 1.6 g
Saturated fatty acids 1.1 g
Carbohydrates 6.9 g
NME (non-milk extrinsic) sugars 6.9 g
Fibre/NSP (non-starch polysaccharides) 0.0 g
Protein 3.4 g
Iron 1.0 mg
Calcium 120.0 mg
Vitamin A (retinol equivalents) 17.0 µg
Folate 0.0 µg
Vitamin C 0.0 mg
Sodium 0.1 mg
Zinc 0.0 mg
Allergens :
This dish flagged as.... Checked for Allergens Gluten (Barley) Milk products Nuts (cashew) Nuts (pistachio) Sulphites
Celery and celeriac Gluten (Oats) Molluscs Nuts (hazelnut) Nuts (queensland) Not Vegetarian
Crustaceans Gluten (Rye) Mustard Nuts (macadamia) Nuts (walnut) Not Vegan
Egg Gluten (Wheat) Nuts (almond) Nuts (peanuts) Sesame seeds Not Kosher
Fish Lupin Nuts (brazil) Nuts (pecan) Soybeans Not Halal
Page 1 of 1Nutmeg :: Menu Planning : Recipe Print
07/06/2019https://fife.yournutmeg.co.uk/recipePrint.aspx?dishID=de06b647-1fef-4e88-b172-172...
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination.
Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.
Based on ingredients.
Back to ListBack to MenuMeasures are in place to minimise the risk of cross contamination. Details of these procedures are available in school kitchens.