The Ovalschool Menu Winter /Spring 2013/14 Week 1
The OvalSchool Menu – Winter /Spring 2013/14 Week 1
Food for Life Partnership Gold Mark
MONDAY / TUESDAY / WEDNESDAY / THURSDAY / FRIDAYFISH FINGERS
MACARONI CHEESE
FILLED JACKET POTATO / CAJUN CHICKEN FAJITA’S
FISH FIESTA
CHEESE & RED ONIONFLAN / ROAST GAMMON
OR HALAL CHICKEN
HADDOCK GRILL
QUORN ITALIAN PASTA / PORK SAUSAGE OR QUORN SAUSAGE
COD & SALMON GRILL
CHEESE & POTATO PIE / CHEESE & TOMATO PIZZA
FISH PORTION
NEW POTATOES
PARSLEY POTATOES / PASTA & PEPPER TWISTS
JACKET WEDGES / ROAST POTATOES
PARSLEY POTATOES / CREAMED POTATOES
GARLIC BREAD / CHIPS
NOODLES
CARROT
BAKED BEANS
/ PEASRATATOUIE / CARROTS & SWEDE BATONS
SWEETCORN / PEAS/SWEETCORN
BROCCOLI / BAKED BEANS
MIXED VEGETABLES
CHOCOLATE CRUNCH
& CUSTARD
YOGHURT
FRESH FRUIT
/ CARROT CAKE& CUSTARD
YOGHURT
FRESH FRUIT
MILK DRINK / LEMON DRIZZLE
SPONGE & CUSTARD
YOGHURT
FRESH FRUIT / FRUIT & CINNAMAN COOKIES
FRUIT JUICE CUPLET
YOGHURT
FRESH FRUIT / CHOCOLATE
CRACKNEL & CUSTARD
YOGHURT
FRESH FRUIT
Food Provenance and Quality
No fish is served from the Marine Stewardship Council ‘Fish To Avoid List’
Fairtrade products – We use fairtrade bananas and fruit Juice
Free Range eggs are used in our recipes We have the Good Egg Award
Where possible our meat, fruit and vegetables are locally sourced (Subject to Availability)
0rganic - We use some organic meat, yoghurt and milk (Subject to Availability).
Most of ourfish is from sustainable sources
The OvalSchool Menu – Winter/Spring 2013/14Week 2
Food for Life Partnership Gold Mark
MONDAY / TUESDAY / WEDNESDAY / THURSDAY / FRIDAYFISH FINGERS
FILLED JACKET POTATOES
VEGETARIAN BOLOGNAISE / LAMB LASAGNE
OR HALAL OPTION
LEMON SOLE GRILL
CHEESE & RED ONION FLAN / ROAST PORK
OR HALAL CHICKEN
HADDOCK GRILL
VEGETABLE PASTA BAKE / CHICKEN & VEGETABLE PIE OR HALAL OPTION
FISH FIESTA
VEGETABLE SAMOSA / CHEESE & TOMATO PIZZA
FISH PORTION
PASTA TWISTS
PARSLEY POTATOES / GARLIC BREAD
JACKET WEDGES / ROAST POTATOES
NEW POTATOES / RICE
HERBY DICED POTATOES / CHIPS
CREAMED POTATOES
PEAS
CARROTS / GREEN BEANSSWEETCORN / PEAS & CARROTS
CABBAGE / SWEETCORN
CARROTS / MIXED VEGETABLES
BAKED BEANS
FRUIT CUPCAKES
& CUSTARD
YOGHURT
FRESH FRUIT / CHOCOLATE
CRACKNEL & CUSTARD
YOGHURT
FRESH FRUIT
MILK DRINK / FRUIT SHORTCAKE
& CUSTARD
YOGHURT
FRESH FRUIT / APPLE MUFFINS
FRUIT JUICE CUPLET
YOGHURT
FRESHFRUIT SALAD / CHOCOLATE CRUNCH
& CUSTARD
YOGHURT
FRUIT
Food Provenance and Quality
No fish is served from the Marine Stewardship Council ‘Fish To Avoid List’
Fairtrade products – We use fairtrade bananas and fruit Juice
Free Range eggs are used in our recipes We have the Good Egg Award
Where possible our meat, fruit and vegetables are locally sourced (Subject to Availability)
0rganic - We use some organic meat, yoghurt and milk (Subject to Availability).
Most of ourfish is from sustainable sources
The OvalSchool Menu – Winter/Spring 2013/14 Week 3
Food for Life Partnership Gold Mark
MONDAY / TUESDAY / WEDNESDAY / THURSDAY / FRIDAYFISH FINGERS
FILLED JACKET POTATO
VEGETABLE LASAGNE / CHICKEN CASSEROLE & DUMPLINGS OR HALAL OPTION
COD & SALMON GRILL
VEGETABLE SAMOSA / PORK SAUSAGE
OR QUORN SAUSAGE
YORKSHIRE PUDDING
LEMON SOLE GRILL
SWEET & SOUR QUORN WITH NOODLES / CHICKEN TIKKA MASALA
TEMPURA FISH FILLET
CHEESE & RED ONION FLAN / CHEESE & TOMATO PIZZA
FISH PORTION
GARLIC BREAD
NEW POTATOES / PASTA TWISTS
CREAMED POTOATES / ROAST POTATOES
PARSLEY POTATOES / PILAU RICE
JACKET WEDGES / CHIPS
PASTA
PEAS
CARROTS / BAKED BEANS
MIXED VEGETABLES / SWEETCORN
GREEN BEANS / BROCCOLI
PEAS/CARROTS / CARROTS
BAKED BEANS
APPLE CRUMBLE
& CUSTARD
YOGHURT
FRESH FRUIT / CHOCOLATE CRUNCH
& CUSTARD
YOGHURT
MILD DRINK
FRESH FRUIT / ICED SPONGE
& CUSTARD
YOGHURT
FRESH FRUIT / CHEESECAKE
OR ICE CREAM
FRUIT JUICE CUPLET
YOGHURT
FRESH FRUIT / CHOCOLATE & BANANA BROWNIE & CUSTARD
YOGHURT
FRESH FRUIT
Food Provenance and Quality
No fish is served from the Marine Stewardship Council ‘Fish To Avoid List’
Fairtrade products – We use fairtrade bananas and fruit Juice
Free Range eggs are used in our recipes We have the Good Egg Award
Where possible our meat, fruit and vegetables are locally sourced (Subject to Availability)
0rganic - We use some organic meat, yoghurt and milk (Subject to Availability).
Most of ourfish is from sustainable sources
The OvalSchool Menu – Winter/Spring 2013/14 Week 4
Food for Life Partnership Gold Mark
MONDAY / TUESDAY / WEDNESDAY / THURSDAY / FRIDAYFISH FINGERS
FILLED JACKET POTATOES
VEGETABLE CURRY / LAMB BOLOGNAISE
OR HALAL OPTION
TEMPURA FISH GOURJONS
CHEESE PASTA BAKE / ROAST CHICKEN
OR HALAL OPTION
BATTERED FISH FILLET
VEGETABLE CHILLI / CHICKEN CURRY
OR HALAL OPTION
FISH CRUNCHY
CHEESE & BROCCOLI FLAN / CHEESE & TOMATO PIZZA
FISH PORTION
SPICED RICE
PARSLEY POTATOES / GARLIC BREAD
CREAMED POTATOES / ROAST POTATOES
NEWPOTATOES / RICE
TOMATO PASTA / CHIPS
SPICED POTATOES
BROCCOLI
SWEETCORN / CARROTS
MIXED VEGETABLES / BROCCOLI & CAULIFLOWER FLORETS
PEAS / CARROTS
SWEETCORN / MIXED VEGETABLES
BAKED BEANS
CHOCOLATE TREACLE SPONGE & CUSTARD
YOGHURT
FRESH FRUIT / ICED CUPCAKES
& CUSTARD
YOGHURT
FRESH FRUIT
MILK DRINK / CARRIBEAN SPONGE
& CUSTARD
YOGHURT
FRESH FRUIT / FRUIT MUFFINS
& FRUIT JUICE CUPLET
YOGHURT
FRESH FRUIT / CHOCOLATE CRACKNEL
& CUSTARD
YOGHURT
FRUIT
FoodProvenance and Quality
No fish is served from the Marine Stewardship Council ‘Fish To Avoid List’
Fairtrade products – We use fairtrade bananas and fruit Juice
Free Range eggs are used in our recipes We have the Good Egg Award
Where possible our meat, fruit and vegetables are locally sourced (Subject to Availability)
0rganic - We use some organic meat, yoghurt and milk (Subject to Availability).
Most of ourfish is from sustainable sources