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CEOP

School Menu

 

Spring/Summer Menu 2018

Week 1

Monday

Tuesday

Wednesday

Thursday

Friday

Meat or Fish

Sausage and mashed potato

Beef Chow Mein

Chicken Pie and boiled potatoes

Lamb curry served with basmati rice and naan bread

Fish finger or salmon terriaki served with chipped potatoes

Vegetarian

Quorn and black bean stirfry with noodles

Vegetable patties served with jacket wedges

Vegetable lasagne served with garlic bread

Leek, lentil and potato bake

Spicy cheese tortilla wraps with mixed vegetables

Vegetables

Choice of seasonal vegetables served daily

Dessert of the Day

Frozen Fruit yoghurt

Pear Sponge and custard

Fresh fruit salad

Pancakes

Chocolate crispie cake

Week 2

Monday

Tuesday

Wednesday

Thursday

Friday

Meat or Fish

Beef lasagne served with garlic bread

Chinese Chicken and Rice

Jerk chicken served with rice and peas

Chicken and butternut squash curry

Fish Fingers with Jacket Wedges

Vegetarian

Vegetarian Cottage Pie

Macaroni cheese

Sweet potato and lentil curry served with rice

Pasta neapolitan

Cauliflower and Broccoli Bake

Vegetables

Dessert of the Day

Peaches and custard

Carrot Cake with frosting

Clementine jelly and ice cream

Apple and Banana Cake and Custard

Fresh fruit salad

Week 3

Monday

Tuesday

Wednesday

Thursday

Friday

Meat or Fish

Wholemeal spaghetti bolognaise

Braised lamb with apricots and cous cous

Roast chicken served with roast potatoes

Lamb Kofta served with pitta and salad or lamb pilaf

Battered fish served with chipped potatoes or tuna and sweetcorn tortilla

Vegetarian

Crispy Topped Vegetarian Pie

Wholemeal cheese and tomato pizza

Quorn Vegetable Paella

Cheese, tomato and red onion quiche served with new potatoes

Spiced quorn with tomato sauce and noodles

Dessert of the Day

Fruit and Ice cream

Banana Cake

Tropical fresh fruit salad

Chocolate sponge and chocolate sauce

Apple flapjack

Daily alternative dessert options are: Selection of seasonal fruits and fruit yoghurts