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School Dinners

Spring 2012 - Week 1

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Chicken Paella Ultimate Beef Burger Breast of Turkey Pot-Roasted in Sweet Paprika Served with Cranberry Sauce and Gravy Beef and Mushroom Pie
with a
Suet Crust 		Crisp Fiery Battered
Fillet of Fish
Homemade Tartare Sauce
Tortellini Tomato and Crème Fraiche Leek and Cheese Patties Goats Cheese and Caramelised Onion Open Tart Tuscan Bean and Butternut Risotto Vegetarian Mixed Grill
Rice Potato Wedges Crispy Roast Potatoes Mashed Potatoes Chunky Chips
Oat Crusted Bloomer Sesame Seed Loaf Floured Plait Crown Loaf Poppy Bread
Broccoli Florets
Carrot Rondelles
Or a
Mixed Side Salad 		Cauliflower
Garden Peas
Or a
Mixed Side Salad 		Puree of Swede
Savoy Cabbage
Or a
Mixed Side Salad 		Carrot Batons
Broccoli Florets
Or a
Mixed Side Salad 		Minted Garden Peas
Sauté of Leeks
Or a
Mixed Side Salad
Toffee Apple Twice Baked Crumble
With Bay Custard
Or a piece of
Fresh Fruit 		Lemon Drizzle Cake
Or a piece of
Fresh Fruit 		Sticky Toffee Pudding
With Vanilla Custard
Or a piece of
Fresh Fruit 		Ginger Cake
With
Vanilla Custard
Or a piece of
Fresh Fruit 		Apple Fruesili Tart
With Bay Custard or Crème Fraiche
Or a piece of
Fresh Fruit

Fillet of white fish – To ensure we maintain both a seasonal and sustainable source of fish we rotate the species of white fish for this recipe.

Should you have any questions on this subject please do not hesitate in speaking to the catering team who will be more than happy to assist.

Spring 2012 - Week 2

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Salmon Fishcakes Beef Lasagne Twice Cooked Belly of Pork with Spiced Apple and Roasted Gravy Mexican Chilli Beef
with
Tortillas 		Cajun Battered Fillet of Fish
With Sweet Chilli Sauce
Macaroni ‘Double Cheese’
With
Leeks 		Mixed Bean and Aubergine Tagine with Mint Yoghurt Cheese, Leek and
 Potato Pie 		Spicy Quesadilla Mediterranean Roasted Vegetable Tart
Potato Wedges Spiced Cous Cous Creamed Potato with Grain Mustard Rice Chunky Chips
Garlic and Herb Bread Floured Loaf Seeded Loaf Wholemeal Loaf Classic Bloomer
Carrots Rondelles
Broccoli Florets
Or a
Mixed Side Salad 		Minted Peas
Puree of Swede
Or a
Mixed Side Salad 		Fresh Cabbage
Broccoli Florets
Or a
Mixed Side Salad 		Cauliflower Florets
Carrots Batons
Or a
Mixed Side Salad 		Sauté of Leeks
Garden or Mushy Peas Or a
Mixed Side Salad
Caramelised Dutch Apple Pudding With
Bay Custard
Or a piece of
Fresh Fruit 		Marble Sponge
With
Vanilla Custard
Or a piece of
Fresh Fruit 		Apple and Blackberry Pie
With
Bay Custard
Or a piece of
Fresh Fruit 		Jam Roly Poly
With
Vanilla Custard
Or a piece of
Fresh Fruit 		Sparkling Tropical
 Fruit jelly
Or a piece of
 Fresh Fruit

Fillet of white fish – To ensure we maintain both a seasonal and sustainable source of fish we rotate the species of white fish for this recipe.

Should you have any questions on this subject please do not hesitate in speaking to the catering team who will be more than happy to assist.

Spring 2012 - Week 3

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Chicken and Bean Enchilada Sausage Plait Roast Topside of Beef
Served with Roasted Gravy 		Chicken Tikka Masala Crispy
Battered Fillet of Fish
Home Made Tartare Sauce
Potato Chickpea and
 Feta Cake
With Salsa 		Vegetarian Cottage Pie Penne Pasta and Seasonal Vegetable Bake Goan Vegetable Curry with
Coconut and Lime 		Roasted Vegetable Calzone
Cous Cous Mashed Potato Crispy Roast Potatoes Rice Chunky Chips
Garlic and Herb Bread Foccacia Crown Loaf Sesame Seed Twist Floured Loaf
Minted Peas
Healthy Salad for Falafel
Or a
Mixed Side Salad 		Broccoli Florets
Baked Courgettes
Or a
Mixed Side Salad 		Savoy Cabbage
Diced Swede
Or a
Mixed Side Salad 		Carrots Rondelles
Cauliflower
Or a
Mixed Side Salad 		Garden or Mushy Peas
Sauté of Leeks
Or a
Mixed Side Salad
Apple and Blackberry Twice Baked Crumble
With Vanilla Custard
Or a piece of
Fresh Fruit 		Roasted Plum Clafoutis
Or a piece of
Fresh Fruit 		Rich Chocolate Sponge
With
Vanilla Custard
Or a piece of
Fresh Fruit 		Toffee Apple Strudel
 with
Bay Custard
Or a piece of
Fresh Fruit 		Seasonal Fruit Salad
with
Mint
Or a piece of
Fresh Fruit

Fillet of white fish – To ensure we maintain both a seasonal and sustainable source of fish we rotate the species of white fish for this recipe.

Should you have any questions on this subject please do not hesitate in speaking to the catering team who will be more than happy to assist.

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Chartwells
Ridgeway High School
Noctorum Avenue, Prenton, Wirral, CH43 9EB•Telephone: 0151 678 3322•Fax: 0151 678 6571•Email: schooloffice@ridgeway.wirral.sch.uk