Menus 
Below are copies of the School Dinner menus until Easter. These are occasionally subject to change, e.g. when we have themed days. The menus are followed on a three-week rotation.
For further information on School Meals visit: www.myschoollunch.co.uk/leeds
Week 1 Week Commencing 2nd January, 23rd January, 20th February, 12th March |
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Monday |
Tuesday | Wednesday | Thursday |
Friday | |
| Main Course | Chicken Korma and Rice (Using ACp accredited UK chicken breast and vegetables cooked in a lightly spiced curry sauce) |
Minced Beef Hot Pot served with mashed potato (Using UK farm assured minced beef and vegetables topped with sliced potato, incorporating garden/ allotment produce. Served with mashed potatoes) |
Cornish Pasty served with Oven Baked Potato Wedges (Genuine Cornish pasty filled with farm assured minced beef and vegetables served with oven baked potato wedges) |
Traditional Turkey Roast with Yorkshire Pudding & Gravy served with Mashed Potatoes (UK farm assured red tractor accredited turkey breast served with an individual Yorkshire pudding served with mashed potato) |
Fish Fingers served with Chips or Baby Potatoes (100% white fish fillet fingers using MSC accredited fish served with chips or baby potatoes) |
| Vegetarian Course | v Margherita Pizza served with Homemade Jacket Wedges (Homemade cheese & tomato pizza using UK cheese and tomatoes & herbs from garden/ allotment produce served with homemade jacket wedges) |
Cheese and Onion Roll served with Baby Baked Potatoes (a tasty cheese, potato & onion filling wrapped in golden puff pastry) |
Jacket Potato filled with Roasted Vegetable & Mediterranean Sauce (A locally grown or garden produce jacket potato filled with a homemade roasted vegetable and Mediterranean sauce) |
Quorn Roast slice with Yorkshire Pudding & Gravy served with Mashed Potato (A Quorn savoury slice served with an individual Yorkshire pudding, gravy and mashed potato) |
Mediterranean Pasta Bake served with Chips* or Baby Potatoes (Vegetarian bake of pasta spirals combined with a mix of Mediterranean vegetables in a fresh tomato and basil sauce) |
| Vegetables | Broccoli & Carrots |
Carrots & Curly Kale |
Cauliflower & Peas |
Peas & Parsnips |
Green Beans & Sweetcorn |
| Salad | Salad Bowl (Fresh, locally sourced salad items with seasonal variations) |
Salad Bowl (Fresh, locally sourced salad items with seasonal variations)
|
Salad Bowl (Fresh, locally sourced salad items with seasonal variations) |
- | Salad Bowl (Fresh, locally sourced salad items with seasonal variations) |
| Desserts | Strawberry Smoothie Dessert (Fruit ice sorbet made with strawberry puree) Fresh Fruit Wedges Yoghurt |
Fruit Crumble & Custard (Homemade crumble topping and fruit filling served with creamy custard incorporating seasonal fruit) Fresh Fruit Wedges Yoghurt |
Tangy Lemon Sponge & Custard (A homemade lemon sponge served with creamy custard) Fresh Fruit Wedges Yoghurt |
Rice Pudding with Jam (A traditional hot rice pudding served with mixed fruit jam sauce) Fresh Fruit Salad Yoghurt |
Vanilla Ice Cream Served with Mandarin Oranges (Vanilla ice cream topped with mandarin orange segments) Fresh Fruit Wedges Yoghurt |
Week 2 Week Commencing9th January, 30th January, 27th February, 19th March |
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|---|---|---|---|---|---|
Monday |
Tuesday | Wednesday | Thursday |
Friday | |
| Main Course | Cowboy Pie served with Oven Baked Seasoned Potato Wedges (Homemade Cowboy Pie using outdoor reared pork sausage and baked beans topped with cheesy mashed potato. Served with oven baked seasoned potato wedges) |
Spaghetti Bolognaise (UK Farm assured lamb or beef mince served in a homemade tomato and basil sauce with spaghetti and sprinkled with cheese) |
Meatballs in gravy served with Roast Potatoes (UK Farm assured beef mince, chopped onion, lightly seasoned and formed into meatballs. Served with roast potatoes. |
Traditional Roast Pork with Yorkshire Pudding & Gravy served with Mashed Potatoes (Using freedom food accredited or outdoor reared pork with an individual Yorkshire pudding served with mashed potato)
|
Crunchy SalmonBites served with Oven Baked Herby Potatoes (1090% salmon fillet from approvedMSC sources served with oven baked herby potatoes) |
| Vegetarian Course | Jacket Potato with Cheese & Coleslaw (A locally grown or garden produce jacket potato topped with grated UK vegetarian cheese & coleslaw) |
Vegetarian Sausage in gravy served with Mashed Potato (A meat free sausage served with mashed potato) |
Traditional Pasty filled with Cheese & Potato served with Roast Potatoes (Cheese, potato and onion encased in pastry served with roast potatoes) |
Vegetarian Cottage Pie with Yorkshire Pudding & Gravy (Savoury meat free mince & seasonal vegetables incorporating garden/allotment produce served with an individual Yorkshire pudding) |
Vegetarian Lasagne served with Oven Baked Herby Potatoes (A homemade vegetarian lasagne made with mixed vegetables, tomato sauce, vegemince and chick peas and topped with cheese) |
| Vegetables | Peas & Sweetcorn |
Broccoli & Calliflower Medley |
Peas & Carrots |
Cabbage & Parsnips |
Peas & Sweetcorn |
| Salad | Salad Bowl (Fresh, locally sourced salad items with seasonal variations) |
Salad Bowl (Fresh, locally sourced salad items with seasonal variations) |
Salad Bowl (Fresh, locally sourced salad items with seasonal variations) |
- |
Salad Bowl (Fresh, locally sourced salad items with seasonal variations) |
| Desserts | Fruit Crumble & Custard (Homemade crumble topping and fruit filling served with creamy custard incorporating seasonal fruit) Fresh Fruit Wedges Yoghurt |
Homemade Flapack with Organic Milk (Homemade soft and tasty flapjack served with Organic Milk) Fresh Fruit Salad Yoghurt |
Pineapple Sponge & Custard (Pineapple pieces topped with a homemade light vanilla sponge served with creamy custard) Fresh Fruit Wedges Yoghurt |
Strawberry Ice Cream Roll (A traditional artic roll but with a strawberry twist, Strawberry ice cream wrapped in vanilla sponge) Fresh Fruit Salad Yoghurt |
Butterfly Buns and Fruit Juice (Homemade chocolate sponge buns filled with cocoa buttercream filling) Fresh Fruit Wedges Yoghurt |
Week 3 Commencing 28th November |
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|---|---|---|---|---|---|
Monday |
Tuesday | Wednesday | Thursday |
Friday | |
| Main Course | Tuna & Sweetcorn Pasta Bake Served with Garlic Bread (A pasta bake using dolphin friendly tuna and sweetcorn combined in a homemade tomato and basil sauce served with garlic bread) |
Sausage Casserole served with Mashed Potato (Using an outdoor reared pork sausage & incorporating garden/ allotment produce served with mashed potato) |
Shepherds Pie served with Gravy and Roast Potatoes (Using UK farm assured minced lamb incorporating garden/allotment produce with homemade oven roasted potatoes and gravy) |
Traditional Chicken Roast with Yorkshire Pudding & Gravy served with Mashed Potatoes (Using ACP accredited UK chicken breast fillet with an individual Yorkshire pudding served with mashed potatoes) |
Fish Fingers served with Chips* or Baby Potatoes (100% white fish fillet fingers using MSC accredited fish served with chips or baby potatoes) |
| Vegetarian Course | Cheese and Onion Roll served with Baby Baked Potatoes (a tasty cheese, potato & onion filling wrapped in golden puff pastry served with baby potatoes) |
Roasted Vegetable Tart served with Baby Potatoes (A combination of peppers, onions, courgettes & tomatoesserved on a flaky layer of golden puff pastry) |
Jacket Potato filled with Cheese and served with Baked Beans (A locally grown or garden produced jacket potato topped with UK vegetarian cheese served with baked beans) |
Vegetarian Grill with Yorkshire Pudding & Gravy served with Mashed Potatoes (Savoury meat free mince blended with spices shaped into a traditional grill served with mashed potatoes) |
Margherita Pizza served with Chips* or Baby Potatoes (Homemade cheese and tomato pizza using UK cheese and tomatoes and herbs. Using garden/allotment produce where available. Served with chips or baby potatoes) |
| Vegetables | Broccoli & Sweetcorn |
Peas & Cauliflower |
Green Beans & Sweetcorn | Carrot & Swede batons |
Peas & Sweetcorn |
| Salad | Salad Bowl (Fresh, locally sourced salad items with seasonal variations) |
Salad Bowl (Fresh, locally sourced salad items with seasonal variations) |
Salad Bowl (Fresh, locally sourced salad items with seasonal variations) |
- | Salad Bowl (Fresh, locally sourced salad items with seasonal variations) |
| Desserts | Ice-creamSundae (Fruit covered ice cream topped with chocolate sprinkles)
Fresh Fruit Wedges Yoghurt |
Eves Sponge & Custard (Delicious Bramley apple filling topped with light vanilla sponge layered with thinly sliced apple served with creamy custard) Fresh Fruit Salad Yoghurt |
Banana Crumble Slice & Fruit Juice (A pastry slice with a moist banana filling and crumble topping served with fruit juice)
Fresh Fruit Wedges Yoghurt |
Fruit Cobbler & Custard Fruit with a crispy cobbler topping served with creamy custard) Fresh Fruit Salad Yoghurt |
Madeleine Sponge & Custard (A homemade vanilla sponge topped with jam and dessicated coconut served with creamy custard) Fresh Fruit Wedges Yoghurt |