Primary school menus

Week one

Week commencing 3 September and 1 October.

• Monday:
  • Angus Beef Burger served in a Bun with Oven Baked Potato Wedges, Tomato Sauce, Peas and Sweetcorn Mix
  • Cheddar Cheese Omelette served with Oven Baked Potato Wedges, Peas and Sweetcorn Mix
  • Jacket Potato filled with Tuna and served with Mixed Salad
  • Homemade Fruity Flapjack, Fresh Fruit Platter or Yeo Valley Organic Yoghurt
• Tuesday:
  • Homemade Meat Pie served with Oven Baked Baby Potatoes, Broccoli, Carrots and Gravy
  • Homemade Creamy Vegetable Pasta Bake served with freshly made Herby Tomato Bread and Salad
  • Cheese and 'Slaw Pitta served with Oven Baked Baby Potatoes and Mixed Salad
  • Homemade Frosted Carrot Cake Square, Selection of Fruits or Yeo Valley Organic Yoghurt
• Wednesday:
  • Baked Pork Sausages served in a Yorkshire pudding with Creamed Potatoes, Mixed Vegetable Medley and Gravy
  • Homemade Quorn Chilli served with Tilda 50/50 Rice and Tortilla Chips
  • Jacket Potato filled with Baked Beans and served with Mixed Salad
  • Chocolate & Orange Sponge served with Custard, Seasonal Fruit Chunks or Yeo Valley Organic Yoghurt
• Thursday:
  • Homemade Beef Lasagne served with Freshly Baked Garlic Bread and Green Beans
  • Homemade Cheesy Tomato Pizza Pinwheel served with 1/2 Jacket Potato and Green Beans
  • Freshly Baked Crusty Baguette filled with Tuna Mayo & Sweetcorn and served with Mixed Salad
  • Homemade Yoghurt Muffin, Selection of Fruits or Yeo Valley Organic Yoghurt
• Friday:
  • Cod-Dog (Fish Finger) in a Finger Roll, served with Oven Baked Chips, Baked Beans and Tomato Sauce
  • Homemade Pasta Neapolitan served with Freshly Baked Garlic Slice and Freshly Cut Salad
  • Jacket Potato filled with Baked Beans and served with Freshly Cut Salad
  • Raspberry Arctic Roll, Fresh Fruit Salad or Yeo Valley Organic Yoghurt

Week two

Week commencing: 10 September and 8 October.

• Monday:
  • Chicken in BBQ Sauce served with Tilda 50/50 Rice and Green Beans and Sweetcorn
  • Vegetable Grill served in a Bun with Tomato Sauce, Oven Baked Wedges, Green Beans and Sweetcorn Mix
  • Egg Mayonnaise Sandwich served with Mixed Salad and Oven Baked Wedges
  • Strawberry Ripple Ice Cream Tub, Fresh Fruit Platter or Yeo Valley Organic Yoghurt
• Tuesday:
  • Meatballs served with a Tomato Veggie Sauce, Penne Pasta and Garlic Bread
  • Tortilla Wrap filled with Quorn Tikka served with Mixed Vegetable Cous Cous and Mixed Salad
  • Jacket Potato filled with Cheese and served with Mixed Salad
  • Homemade Vanilla Sponge served with Hot Chocolate Sauce, Selection of Fresh Fruits or Yeo Valley Organic Yoghurt
• Wednesday:
  • Gammon Ham Roast with Pineapple Slice served with Roast Potatoes, Cauliflower, Carrots and Gravy
  • Homemade Cheesy Bean Pasta Bake served with Garlic Bread Cauliflower and Carrots
  • Pitta Pocket filled with Tuna and Tomato Salsa served with Mixed Salad and Roast Potatoes
  • Homemade Blueberry Muffin, Seasonal Fruit Chunks or Yeo Valley Organic Yoghurt
• Thursday:
  • Pepperoni or Cheese Pizza served with Herby Diced Potatoes, and Mixed Vegetable Medley or Mixed Salad
  • Spanish Omelette served with Herby Diced Potatoes and Mixed Vegetable Medley
  • Jacket Potato filled with Baked Beans and served with Mixed Salad
  • Homemade Chimney Pot Cake, Selection of Fresh Fruits or Yeo Valley Organic Yoghurt
• Friday:
  • MSC Tempura Salt & Vinegar Fish Goujons served with Oven Baked Chips, Tomato Ketchup and Garden Peas
  • Homemade Tomato Creamy Pasta, served with Garlic Bread and Mixed Salad
  • Crusty Roll filled with Cheese & 'Slaw and served with Mixed Salad and Oven Baked Chips
  • Jelly and Seasonal Fruits, Mixed Fruit Salad or Yeo Valley Organic Yoghurt

Week three

Week commencing: 17 September and 15 October.

• Monday:
  • Chicken and Vegetable Tikka Curry served with Tilda 50/50 Rice and Naan Bread
  • Pizza served with Oven Baked Wedge Potatoes, Mixed Veg or Baked Beans
  • Jacket Potato filled with Baked Beans and served with Mixed Salad
  • Seasonal Fruity Topped Cheesecake, Fresh Fruit Platter or Yeo Valley Organic Yoghurt
• Tuesday:
  • Homemade Spaghetti Bolognaise served with Tomato Garlic Bread and Garden Peas and Sweetcorn Mix
  • Homemade Roasted Vegetable Whirl served with 1/2 Jacket Potato, Garden Peas and Sweetcorn Mix
  • Freshly Baked Baguette filled with Cheese Savoury, served with 1/2 a Jacket Potato and Mixed Salad
  • Homemade Lemon & Courgette Muffin, Selection of Fruits or Yeo Valley organic Yoghurt
• Wednesday:
  • Chicken Breast Roast served with Sage and Onion Stuffing, Roast Potatoes, Cabbage, Carrots & Swede and Gravy
  • MSC "Fishwich" served in a Bun with Roast Potatoes, Tomato Sauce and Freshly Cut Salad
  • Jacket Potato filled with Tuna Mayonnaise and served with Freshly Cut Salad
  • Homemade Apricot and Oaty Squares, Seasonal Fruit Chunks or Yeo Valley Organic Yoghurt
• Thursday:
  • Pork Sausage served in a Finger Roll with Tomato Sauce, Oven Baked Baby Potatoes and Baked Beans
  • Homemade Cheese & Onion Pie served with Oven Baked Baby Potatoes and Baked Beans
  • Egg and Cress filled Sandwich, served with Oven Baked Baby Potatoes and Mixed Salad
  • Homemade Pineapple Upside Down Cake served with Custard, Selection of Fresh Fruits or Yeo Valley Organic Yoghurt
• Friday:
  • Breaded Fish Fillet served with Oven Baked Chips, Tomato Ketchup and Garden Peas
  • Homemade Macaroni Cheese served with Freshly Baked Baguette and Freshly Cut Salad
  • Jacket Potato filled with Baked Beans and topped with Cheese served with Mixed Salad
  • Jelly & Ice-Cream, Mixed Fruit Salad or Yeo Valley Organic Yoghurt