How school cooks can prepare for the new year
Louise Wagstaffe, Chef at Premier Foods Foodservice, has three decades of experience in the food industry and is a great advocate for healthy eating in schools.
Tempting fakeaways
Get the children talking with takeaway-style dishes. Traditional curries are always favourites but also consider katsu – chicken or butternut squash work well. Spicy cauliflower tacos, hoisin pork noodles and a range of meat and veggie burgers with personalised extras should go down well.
Not just for Sundays
“From our experience of the education sector,” Louise says, “we know that roast dinners are always popular with children.” Roasts are a flexible option as kids can pick and choose which elements they like. Go big on low-cost veggies such as potatoes and carrots and use seasonal greens where possible.
Versatile ingredients
Cut costs and buy smart ingredients that have multiple uses. Louise shares: “As well as using in a curry, you could mix curry sauce with mayonnaise to create a delicious filling for sandwiches or wraps. For a roast, save time and money by making one gravy – try Bisto Gluten-Free Fine Gravy Granules, which is suitable for a vegan diet.”
Wide appeal
Get the balance right with your menus – bring out some new dishes but don’t forget the old favourites. Louise explains: “It’s great to welcome children with some of the traditional flavours you know they will enjoy so you can get your meal uptake off to a great start.”
Sneak in healthier options
Creating appealing dishes that are also healthy can be a challenge but by using ingredients that have extra vitamins, you can tick that box more easily. Louise recommends: “The new Sharwood’s sauces have been fortified with vitamins C and D and are a good source of fibre. The Homepride sauces are also fortified.”
Shop with the seasons
“Using seasonal fruit and vegetables helps to minimise costs when you are buying produce that is more readily available locally,” says Louise. In the colder months, avoid expensive berries and go for apples and pears in crumbles and pastries. Turn tasty squash into Thai soup or roast chunks in Mexican spices and add to a fajita bowl.
Delicious desserts
Banoffee mousse? Chocolate and cherry pots? Fancy puds don’t need to send costs rocketing. Louise suggests trying Angel Delight mixes as they’re versatile and cost-effective. You can even make a frozen ice-cream mousse from them.
Looking for menu inspiration? Try these:
