My Mans Meal

MAIN MEAL African beef stew with cassava and plantain
MAIN MEAL African beef stew with cassava and plantain 5–11 year olds
The portion sizes shown in the photo meet

the needs of an average 5-11 year old.
African beef stew 160g

Cassava 100g
Plantain 80g
Orange juice 150ml
African beef stew

This recipe makes 4 portions of about 160g.
350g lean beef stewing steak

1 tablespoon vegetable oil
½ medium onion, finely chopped
½ teaspoon fresh root ginger, peeled and grated
1 clove garlic
1 small (200g) can chopped tomatoes
½ medium green pepper, finely chopped
½ teaspoon ground cayenne pepper
100g spinach leaves, chopped
1. Cut the meat into thin strips.

2. Heat the oil over a medium heat and fry the onion without browning.
3. Add the meat, ginger and garlic and fry until the meat browns.
4. Add the tomatoes, green pepper and cayenne pepper and continue
cooking for about 40 minutes until the meat is tender.
5. Add the spinach and cook for a further 5 minutes.
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MAIN MEAL Chilli con carne, jacket potato and green beans
MAIN MEAL Chilli con carne, jacket potato and green beans 5–11 year olds

Chilli con carne 130g

Jacket potato 170g
Green beans 80g
Orange juice 150ml
Chilli con carne

300g lean minced beef

½ medium onion, diced
½ tablespoon tomato purée
100ml water
1½ teaspoons mild chilli powder
25g diced frozen mixed peppers
1 small (200g) can kidney beans, drained
1. Brown the mince and onions in a non-stick pan.

2. Add the tinned tomatoes, tomato purée, water, chilli powder and mixed
peppers.
3. Mix well, cover and simmer gently for about 40 minutes.
4. Add the kidney beans and cook for a further 10 minutes.
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MAIN MEAL Ham and cheese sandwich with cucumber sticks and cherry tomatoes
MAIN MEAL Ham and cheese sandwich with cucumber sticks and 5–11 year olds
cherry tomatoes

Ham and cheese sandwich 140g

Cucumber 40g
Cherry tomatoes 40g
Orange juice 150ml
Ham and cheese sandwiches

140g Cheddar cheese

4 medium slices of ham
4 teaspoons vegetable fat spread
8 small slices brown or wholemeal bread
1. Grate the cheese.

2. Spread a thin layer of vegetable fat spread on each slice of bread.
3. Fill the sandwiches with ham and cheese.
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MAIN MEAL Jamaican lamb curry with brown rice and courgettes
MAIN MEAL Jamaican lamb curry with brown rice and courgettes 5–11 year olds

Jamaican lamb curry 140g

Brown rice 120g
Courgette 80g
Orange juice 150ml
Jamaican lamb curry

1 teaspoon vegetable oil

350g lamb, diced
1 small onion, diced
½ clove garlic
3 teaspoons curry powder
1 heaped teaspoon tomato purée
300ml water
½ medium cooking apple, peeled and finely chopped
1 tablespoon desiccated coconut
4 teaspoons plain flour
1. Heat the oil and seal the meat quickly.

2. Add the diced onions, garlic and curry powder and cook for 2 minutes.
3. Add the tomato purée, water, finely chopped apples and coconut.
4. Cover and simmer for 1 hour.
5. Mix the flour with a little water to form a smooth paste.
6. Add the flour mixture to the meat and simmer for a further 20 minutes.
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MAIN MEAL Lamb kheema with rice and courgettes
MAIN MEAL Lamb kheema with rice and courgettes 5–11 year olds

Lamb kheema 130g

Rice 120g
Courgette 80g
Orange juice 150ml
Lamb kheema
½ medium onion, diced

½ clove garlic, crushed
½ tablespoon vegetable oil
350g lean lamb mince
1 teaspoon grated fresh ginger
½ teaspoon chilli powder
¼ teaspoon cumin powder
¼ teaspoon coriander powder
150ml water
1. Fry the onions and garlic in the vegetable oil until brown.
2. Add the meat and brown.
3. Add the tomatoes, spices and water.
4. Bring to the boil and then simmer for about 45 minutes until the
meat is tender.
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MAIN MEAL Meatballs in tomato sauce with herb mash and broccoli
MAIN MEAL Meatballs in tomato sauce with herb mash and broccoli 5–11 year olds

Meatballs in tomato sauce 180g

Herb mash 150g
Broccoli 80g
Water 150ml
Meatballs in tomato sauce Herb mash

This recipe makes 4 portions of about 180g. This recipe makes 4 portions of about 150g.
300g beef mince 4 medium-sized old potatoes, peeled and cut into large chunks
1 egg, beaten 1 tablespoon semi-skimmed milk
½ teaspoon black pepper powder 1 tablespoon chopped chives
½ tablespoon vegetable oil
1 medium onion, finely chopped 1. Boil the potatoes until tender.
1 large (400g) can chopped tomatoes 2. Mash the potatoes with the milk until smooth.
100ml water
3. Mix in the chopped chives.
1. Put the mince, egg and pepper into a large bowl and, using your hands,
mix together thoroughly.
2. Roll the mixture between your hands to make about 12 small balls.
3. Heat the oil in a frying pan and fry the onions and meatballs until
browned.
4. Add the tomatoes and water and simmer for 30 minutes.
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MAIN MEAL Pork sausages with baked beans and mashed potato
MAIN MEAL Pork sausages with baked beans and mashed potato 5–11 year olds

Sausages (pork) 60g

Baked beans 90g
Mashed potato 130g
Orange juice 150ml
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MAIN MEAL Rainbow ham salad with cucumber and lettuce
MAIN MEAL Rainbow ham salad with cucumber and lettuce 5–11 year olds

Rainbow ham salad 200g

Cucumber sticks 40g
Lettuce 30g
Orange juice 150ml
Rainbow ham salad

150g pasta shapes

½ red pepper
½ green pepper
10 cherry tomatoes
4 tablespoons sweetcorn
160g sliced ham, cut into squares
1. Boil the pasta until ‘al dente’, and then rinse and cool.
2. Chop the peppers, and cut the cherry tomatoes in half.
3. Mix the vegetables into the pasta.
4. Add the ham and mix well.
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MAIN MEAL Roast beef with gravy, roast potatoes and mixed vegetables
MAIN MEAL Roast beef with gravy, roast potatoes and mixed vegetables 5–11 year olds

Roast beef 50g

Gravy 20g
Roast potatoes 120g
Mixed vegetables 80g
Water 150ml
Roast beef with gravy and roast potatoes

This recipe makes 4 portions.
300g topside of beef 1. Heat the oven to 190°C / 375°F / Gas 5.

2 tablespoons vegetable oil 2. Place the meat in a small roasting tin and cook in the middle of the
3 medium-sized old potatoes, peeled and cut into chunks oven for about 45 minutes. Allow to cool slightly.
1 teaspoon plain flour
200ml water 3. Meanwhile, heat the oil in a roasting tin at the top of the oven for 5
1 teaspoon gravy granules minutes. Add the chunks of potato and cook at the top of the oven
for about 45 minutes.
4. Slice the beef and place in a separate dish or tin.
5. Sprinkle the flour into the roasting tin to absorb the beef juices. Cook
for a few minutes, stirring. Pour in the water and bring to the boil.
6. Mix in the gravy granules to give a rich colour and to thicken the
gravy slightly.
7. Pour the gravy over the beef.
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MAIN MEAL Spaghetti Bolognese with cucumber sticks and tomato
MAIN MEAL Spaghetti Bolognese with cucumber sticks and tomato 5–11 year olds

Spaghetti 120g
Bolognese sauce 180g
Cucumber 40g
Tomato 40g
Water 150ml
Bolognese sauce
1 tablespoon olive oil

350g minced beef
1 stick celery, diced
1 clove garlic, crushed
1 teaspoon dried mixed herbs
1 large (400g) can chopped tomatoes
1. Heat the oil in a saucepan, add the minced beef and cook for 5 minutes,
until lightly browned.
2. Add the onions, celery, crushed garlic and mixed herbs. Stir and cook for
2 minutes.
3. Add the chopped tomatoes. Bring to the boil, and then simmer
uncovered for 60 minutes, stirring occasionally.
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MAIN MEAL Sweet and sour pork with noodles
MAIN MEAL Sweet and sour pork with noodles 5–11 year olds

Sweet and sour pork 180g

Noodles 120g
Water 150ml
Sweet and sour pork

300g pork loin 1. Thinly slice the pork. Heat the oil in a frying pan and fry the pork until
1 tablespoon vegetable oil slightly brown and thoroughly cooked and tender.
1 clove garlic, peeled and finely chopped 2. Make the sauce by combining the garlic and vegetables in a separate
1 small onion, thinly sliced pan with the pineapple and its juice, soy sauce, tomato purée,
1 medium carrot, thinly sliced ketchup and vinegar.
1 small green pepper, thinly sliced
½ small (250g) can crushed pineapple in juice, or pineapple chunks in juice, 3. Blend the cornflour with a little of the water and add this, along with
finely chopped the remaining water, to the vegetables. Bring the mixture to the boil.
½ tablespoon soy sauce Simmer for 20 minutes.
½ tablespoon tomato purée 4. Add the pork strips and simmer for a further 10 minutes.
½ tablespoon tomato ketchup
½ tablespoon white wine vinegar
½ tablespoon cornflour
150ml water
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MAIN MEAL Caribbean chicken stew with dumplings and callaloo
MAIN MEAL Caribbean chicken stew with dumplings and callaloo 5–11 year olds

Caribbean chicken stew 160g

Dumplings 60g
Callaloo 80g
Orange juice 150ml
Caribbean chicken stew Dumplings

Each portion is 3 small dumplings.
½ small (220g) can pineapple chunks in juice
1 teaspoon cornflour 75g cornmeal flour
300ml water 75g plain flour
1 teaspoon tomato ketchup 3 teaspoons baking powder
3 tablespoons curry powder 1 teaspoon dried mixed herbs
300g chicken, diced 20g vegetable fat spread
1 small onion, diced 120ml water
½ medium green pepper, diced
1 small banana 1. Mix the flours in a bowl with the baking powder and the herbs.
2. Rub the vegetable fat spread in with the fingertips until the mixture
1. Heat the oven to 180°C / 350°F / Gas 4. resembles fine breadcrumbs.
2. Blend the pineapple juice with the cornflour. 3. Gradually add small amounts of water, mixing until the
3. Pour the water, pineapple juice mixture, ketchup and curry powder flour becomes a soft dough.
into a saucepan. 4. Break off small pieces of dough and roll into
4. Bring to the boil and add the chicken, onions, green pepper and thin sausage shapes about 5 cm long.
pineapple. 5. Drop the dumplings into boiling water
5. Bake in the oven for 1 hour or until the chicken is cooked. and cook for about 15 minutes.
6. Peel and chop the banana into small chunks and stir into the chicken
just before serving.
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MAIN MEAL Chicken and vegetable stir-fry with boiled noodles
MAIN MEAL Chicken and vegetable stir-fry with boiled noodles 5–11 year olds

Chicken and vegetable stir-fry 180g

Noodles 120g
Orange juice 150ml
Chicken and vegetable stir-fry

½ small head of broccoli, florets only 1. Blanch the broccoli and sweetcorn in boiling water for 2 minutes. Drain
8 baby sweetcorn well.
1cm chunk fresh root ginger 2. Peel the ginger and cut into thin matchsticks. Trim and slice the spring
5 spring onions onions. Cut the carrot into matchstick shapes.
1 medium carrot
2 teaspoons vegetable oil 3. Heat the oil in a wok and stir-fry the diced chicken for 7-8 minutes or
350g chicken, diced until golden. Transfer to a plate and keep warm.
2 heaped teaspoons Demerara sugar 4. Stir-fry the ginger, spring onions and carrots for 2 minutes. Stir in the
1½ teaspoons soy sauce broccoli and sweetcorn and cook for 1 minute.
3 teaspoons cornflour 5. Whisk together the sugar, soy sauce and cornflour until smooth and well
250ml water blended. Add to the pan along with the chicken and water. Bring to the
boil and simmer for a further 2 minutes or until heated through.
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MAIN MEAL Chicken pasta salad with carrot and celery sticks and lettuce
MAIN MEAL Chicken pasta salad with carrot and celery sticks and lettuce 5–11 year olds

Chicken pasta salad 200g

Carrot sticks 40g
Celery sticks 40g
Lettuce 30g
Orange juice 150ml
Chicken pasta salad

150g pasta twirls 1. Boil the pasta until ‘al dente’, and then rinse and cool.
6 spring onions 2. Finely chop the onions and red pepper, and cut the cherry tomatoes in
½ red pepper half.
100g cherry tomatoes
200g cooked chicken, diced 3. Mix the vegetables into the pasta.
4. Add the diced chicken and mix well.
For the dressing 5. Make up the dressing by combining the oil, mustard and vinegar
4 tablespoons olive oil together.
1 teaspoon smooth mustard
2 tablespoons white wine vinegar 6. Pour the dressing over the chicken pasta just before serving.
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MAIN MEAL Chicken pie with peas
MAIN MEAL Chicken pie with peas 5–11 year olds

Chicken pie 260g

Peas 80g
Water 150ml
Chicken pie
3 medium-sized potatoes, peeled 6. Slowly add the warm milk to the saucepan, stirring continuously to
30g vegetable fat spread make a smooth sauce. When all the milk has been added, stir in the
1 small onion, finely chopped water and mustard powder. Bring to the boil, stirring continuously until
2 tablespoons plain flour the sauce has thickened.
250ml semi-skimmed milk, warmed 7. Chop the chicken into even-sized pieces and add to the sauce.
250ml water
½ teaspoon mustard powder 8. Add the chopped vegetables and pour into a heatproof pie dish.
200g cooked chicken 9. Spread the mashed potato over the chicken and vegetable mixture.
1 medium carrot, peeled and sliced 10. Bake in the oven for about 25 minutes.
½ small head broccoli, spears only
1. Heat the oven to 180°C / 350°F / Gas 4.

2. Dice the peeled potatoes and boil until tender.
3. Drain the potatoes and mash them, adding a little semi-skimmed milk
if needed.
4. Melt the vegetable fat spread in a saucepan over a medium heat. Add
the chopped onion and cook for 5 minutes, stirring occasionally.
5. Add the flour to the saucepan and stir for 2 minutes to make a thick
paste.
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MAIN MEAL Chicken tikka masala, rice and mixed salad
MAIN MEAL Chicken tikka masala, rice and mixed salad 5–11 year olds

Chicken tikka masala 150g

Rice 120g
Mixed salad 80g
Orange juice 150ml
Chicken tikka masala

350ml semi-skimmed milk

½ teaspoon paprika powder
¼ teaspoon pepper
3 tablespoons cornflour
1 small (150g) pot natural yoghurt
300g cooked chicken, diced
15g tomato purée
1. Heat the milk with the paprika and pepper.

2. Remove from the heat.
3. Mix the cornflour in a little water and add to the milk along with the
yoghurt to thicken.
4. Return to the heat and add the chicken and tomato purée.
5. Simmer very gently until heated through.
.
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MAIN MEAL Tortilla wrap with chicken and sweetcorn salsa, and pepper sticks
MAIN MEAL Tortilla wrap with chicken and sweetcorn salsa, and pepper sticks 5–11 year olds

Tortilla wrap 40g

Cooked chicken 60g
Pepper sticks 80g
Sweetcorn salsa 60g
Orange juice 150ml
Sweetcorn salsa
2 slices red pepper, finely diced

2 slices raw onion, finely diced
½ small (210g) can sweetcorn, drained
½ tablespoon white wine vinegar
¼ teaspoon mustard powder (English)
½ teaspoon sugar
¼ teaspoon ground black pepper
1. Dice the pepper and onion.

2. Mix all the ingredients together and chill.
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MAIN MEAL Turkey skewers with pitta bread and mixed salad
MAIN MEAL Turkey skewers with pitta bread and mixed salad 5–11 year olds

Turkey skewers 130g

Pitta bread 50g
Mixed salad 80g
Water 150ml
Turkey skewers
1 medium red pepper

1 medium yellow pepper
350g fresh diced turkey
1. Cut the peppers into chunks of about 3cm.

2. Randomly thread the diced turkey and peppers onto four kebab skewers.
(If using wooden skewers, soak them in cold water for about 30 minutes
before using them, to prevent them burning.)
3. Brush the kebabs with the olive oil and place under a hot grill.
4. Cook on both sides for 2 minutes under the hot grill, then reduce the
heat and grill for a further 10-12 minutes, turning and basting
occasionally with any excess oil.
Note: Remove the sharp ends of the skewers before serving.
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MAIN MEAL Baked potato with tuna and sweetcorn filling and salad
MAIN MEAL Baked potato with tuna and sweetcorn filling and salad 5–11 year olds

Baked potato 180g

Tuna and sweetcorn filling 125g
Salad 80g
Orange juice 150ml
Tuna and sweetcorn filling

1 can tuna in brine, drained (drained weight 140g)

1 tablespoon low-fat mayonnaise
2 tablespoons low-fat natural yoghurt
½ teaspoon black pepper
1 teaspoon lemon juice
350g frozen or canned sweetcorn, defrosted or drained
1. Flake the tuna and mix with all the other ingredients.
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MAIN MEAL Coconut fish curry, chapatti and baby sweetcorn
MAIN MEAL Coconut fish curry, chapatti and baby sweetcorn 5–11 year olds

Coconut fish curry 150g

Chapatti 55g
Baby sweetcorn 80g
Orange juice 150ml
Coconut fish curry

400g cod fillet (Buy fish from sustainable sources where possible.)
1 clove garlic
4 teaspoons vegetable oil
½ large onion, diced
1 teaspoon mild curry powder
2 teaspoons tomato purée
2 teaspoons lemon juice
2 ⁄ 3 of a large (400ml) can light coconut milk
1. Slice the fish fillets into strips. Make sure there are no bones.
2. Peel and dice the garlic.
3. Heat the oil in a pan and fry the onion and garlic until softened.
4. Add the curry powder, tomato purée and lemon juice and mix well. Cook
for 2-3 minutes, stirring all the time so that the mixture does not burn.
5. Add the coconut milk and stir until it boils. Turn the heat down and add
the fish.
6. Simmer for 10 minutes until the sauce thickens.
Note: When serving fish to children, make sure that all bones are removed.
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MAIN MEAL Fish pie with broccoli and peas
MAIN MEAL Fish pie with broccoli and peas 5–11 year olds

Fish pie 220g

Broccoli 80g
Peas 40g
Orange juice 150ml
Fish pie
350g white fish (Buy fish from sustainable sources where possible.)
3 medium-sized potatoes
1 tablespoon vegetable fat spread
2 tablespoons flour
4 tablespoons frozen sweetcorn
½ teaspoon black pepper powder
1 tablespoon chopped parsley
1. Place the fish in a saucepan with the milk and gently simmer until the 7. Add the flaked fish, sweetcorn, pepper and chopped parsley to the
fish is cooked. white sauce. Place the fish mixture in a heatproof bowl.
2. Remove the fish to a plate with a slotted spoon and keep the milk for 8. Top with the mashed potato and place under the grill to heat
the sauce. through and brown the top.
3. Flake the fish, removing any bones and skin.
Note: When serving fish to children,
4. Peel the potatoes, dice and boil until tender. make sure that all bones are removed.
5. Mash the potato, adding a little semi-skimmed milk if necessary.
6. Melt the vegetable fat spread in a saucepan, stir in the flour and cook
for 1 minute. Carefully add the milk a little at a time, stirring
continuously to make a smooth sauce.
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MAIN MEAL Home-made tuna pizza with potato salad and cucumber and pepper sticks
MAIN MEAL Home-made tuna pizza with potato salad and cucumber
and pepper sticks 5–11 year olds
The portion sizes shown in the photo meet 2. Sift the flour into a large bowl.
the needs of an average 5-11 year old. 3. Rub in the vegetable fat spread using fingertips.
4. Beat the egg and mix it into the flour with enough of the semi-skimmed
milk to form a soft dough.
5. Turn out the dough onto a floured board and knead gently.
6. Roll the dough into a square of about 30cm and place on a lightly oiled
Home-made tuna pizza 120g baking sheet.
Potato salad 80g 7. To make the tomato sauce, heat the oil in a small saucepan and gently
Cucumber 40g cook the onion until softened. Add the garlic and mixed herbs and cook
Red pepper 40g for another minute.
Water 150ml 8. Add the tinned tomatoes and simmer gently for 10 minutes.
9. Add the tomato purée and mix well.
10.Spread the tomato sauce over the pizza base.
Home-made tuna pizza 11. Flake the tuna with a fork and spread evenly over the pizza base, along
This recipe makes 4 portions of about 120g. with the peppers and mushrooms. Sprinkle with grated cheese and
cook the pizza at the top of the oven for 20 minutes.
For the pizza base:
200g self-raising flour
50g vegetable fat spread Potato salad
1 egg This recipe makes 4 portions of about 80g.
2 medium-sized potatoes, peeled
For the tomato sauce:
1 tablespoon reduced-fat mayonnaise
2 tablespoons natural low-fat yoghurt
½ small onion, finely chopped
½ tablespoon chopped fresh chives
½ clove garlic, finely chopped
1. Boil the potatoes, cool and dice.
1 small can (200g) chopped tomatoes
2 teaspoons tomato purée 2. Mix the potatoes with the mayonnaise, yoghurt
and chives, and chill before serving.
For the topping:
½ small (200g) can tuna in brine, drained
(Buy fish from sustainable sources where possible.)
½ small green pepper, sliced
½ small red pepper, sliced
2 medium mushrooms, sliced
50g Cheddar cheese www.cwt-chew.org.uk
MAIN MEAL Kedgeree with grilled tomatoes
MAIN MEAL Kedgeree with grilled tomatoes 5–11 year olds

Kedgeree 200g
Tomatoes (grilled) 80g
Orange juice 150ml
Kedgeree
1 egg
300g smoked haddock fillets (Buy fish from sustainable sources where
possible.)
225g long grain rice
60g frozen peas
1 tablespoon vegetable fat spread
2 teaspoons mild curry powder
1. Hard boil the egg and then peel and dice it.
2. Cook the fish by steaming it, or cooking it in the microwave. Then flake
the fish, removing any bones.
3. Cook the rice in boiling water until just tender, then drain.
4. Cook the frozen peas.
5. Melt the vegetable fat spread in a large saucepan and stir in the curry
powder, cooked rice, flaked fish, peas and chopped egg.
6. Cook, stirring, until thoroughly hot.
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MAIN MEAL Salmon fish fingers with chunky chips, tomato salsa and salad
MAIN MEAL Salmon fish fingers with chunky chips, tomato salsa and salad 5–11 year olds

Salmon fish fingers 90g

Chunky chips 140g
Tomato salsa 50g
Mixed salad 80g
Water 150ml
Salmon fish fingers Tomato salsa

350g salmon fillet (fresh or frozen and thoroughly defrosted) (Buy fish from ½ small (200g) can chopped tomatoes
sustainable sources where possible.) 2 spring onions, finely chopped
2 eggs ½ medium red pepper, cored and finely chopped
3 slices of bread, crumbed 1 tablespoon chopped fresh parsley
½ clove garlic, crushed
1. Heat the oven to 190°C / 375°F / Gas 5. ½ tablespoon white wine vinegar
2. Cut the salmon fillet into 12 even-sized strips. ½ tablespoon lemon juice
¼ teaspoon black pepper powder
3. Beat the eggs in a shallow dish to make an egg wash.
4. Dip the strips in the egg wash and then roll the strips in the 1. Mix all the ingredients together. Chill before serving.
breadcrumbs until fully coated.
5. Place the coated strips on a baking tray and bake in the oven for 15
minutes.
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MAIN MEAL Salmon fishcakes, rice and pepper salad and a green salad
MAIN MEAL Salmon fishcakes, rice and pepper salad and a green salad 5–11 year olds

Salmon fishcakes 100g

Rice and pepper salad 80g
Green salad 80g
Orange juice 150ml
Salmon fishcakes Rice and pepper salad

1 large old potato ½ small red pepper, diced

2 tablespoons semi-skimmed milk ½ small green pepper, diced
200g salmon fillet (Buy fish from sustainable sources where possible.) 2 spring onions, chopped
1 teaspoon fresh parsley, finely chopped ¼ clove of garlic
¼ teaspoon white pepper 2 teaspoons olive oil
1 egg 1 teaspoon white wine vinegar
2 slices white bread, crumbed 200g white long grain rice, cooked
1. Heat the oven to 180°C / 350°F / Gas 4. 1. Combine the chopped vegetables.
2. Peel, dice and boil the potato until tender, then mash with the 2 2. Prepare the dressing by finely chopping the garlic
tablespoons of milk. and blending it with the oil and vinegar.
3. Steam the salmon and break into flakes, removing any bones.
3. Mix the rice and vegetables together.
4. Mix together the potatoes, fish, parsley and pepper.
4. Stir in the dressing.
5. Using your hands, shape the mixture into 12 small fishcakes.
6. Break the egg into a shallow dish and beat with a fork.
7. Coat each fishcake in egg wash and then press gently into breadcrumbs
to coat.
8. Place on a tray and bake for 15-20 minutes.
Note: When serving fish to children, make sure that all bones are removed. www.cwt-chew.org.uk
MAIN MEAL Sardines with toast, and pepper and cucumber sticks
MAIN MEAL Sardines with toast, and pepper and cucumber sticks 5–11 year olds

Sardines in tomato sauce 70g

Toast 60g
Vegetable fat spread 6g
Orange pepper 40g
Cucumber 40g
Orange juice 150ml
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MAIN MEAL Tuna and tomato pasta with cucumber and pepper sticks
MAIN MEAL Tuna and tomato pasta with cucumber and pepper sticks 5–11 year olds

Tuna and tomato pasta 200g

Cucumber 40g
Yellow pepper 40g
Water 150ml
Tuna and tomato pasta


½ clove garlic, finely chopped
1 large (400g) can chopped tomatoes with herbs
½ teaspoon sugar
150g dried pasta shapes, such as penne
1 small (200g) can tuna in spring water, drained (Buy fish from sustainable sources where possible.)
1. Heat the olive oil in a saucepan and cook the onion until softened.
2. Add the chopped garlic and cook for a further minute.
3. Add the chopped tomatoes and sugar and bring to the boil.
4. Reduce the heat and allow to simmer without a lid for about
12 minutes.
5. Meanwhile, cook the pasta in boiling water according to the instructions on the packet.
6. Flake the drained tuna with a fork and stir into the pasta sauce to warm through.
7. Drain the cooked pasta well and return it to the pot. Pour the sauce over the pasta and mix gently.
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MAIN MEAL Tuna couscous with cucumber and pepper sticks
MAIN MEAL Tuna couscous with cucumber and pepper sticks 5–11 year olds

Tuna couscous 160g

Cucumber sticks 40g
Pepper sticks 40g
Orange juice 150ml
Tuna couscous
120g couscous
240ml boiling water
A drizzle of olive oil
1 teaspoon mixed dried herbs
Juice of 1 lemon
Juice of 1 lime
1 can tuna in water or brine (130g drained weight)
1 large avocado, skin and stone removed, diced
1. Add the boiling water to the couscous and leave until all the water is
absorbed (about 5 minutes).
2. Fluff up the couscous with a fork and stir in the oil, mixed herbs, lemon
juice and lime juice.
3. Mix the flaked tuna and avocado with the couscous.
4. Chill in the fridge until serving.
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MAIN MEAL Baguette with houmous, carrot and cucumber sticks and dried apricots
MAIN MEAL Baguette with houmous, carrot and cucumber sticks and dried apricots 5–11 year olds

Baguette 60g
Houmous 40g
Carrot 80g
Cucumber 40g
Apricots (dried) 40g
Orange juice 150ml
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MAIN MEAL Bean burger with potato salad and mixed salad
MAIN MEAL Bean burger with potato salad and mixed salad 5–11 year olds

Bean burger 100g

Burger bun 60g
Potato salad 80g
Mixed salad 80g
Water 150ml
Bean burgers

1 small onion, finely chopped
2 cloves garlic, finely chopped
1 large (400g) can red kidney beans, drained
1 small (200g) can chick peas, drained
1 tablespoon tomato purée
2 slices of bread, crumbed
1½ teaspoons ground cumin
1½ tablespoons chopped fresh coriander
1. Heat the oil in a small saucepan and cook the onion and garlic until
softened and beginning to brown.
2. In a large bowl, mash the kidney beans and chick peas.
3. Add the tomato purée, breadcrumbs, cumin, coriander and the fried
onion mixture to the mashed beans and stir together well.
4. Using your hands, shape the mixture into four round burgers.
5. Grill the burgers for a few minutes on each side until browned.
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MAIN MEAL Broccoli and cauliflower pasta bake, garlic bread and mixed salad
MAIN MEAL Broccoli and cauliflower pasta bake, garlic bread and mixed salad 5–11 year olds

Broccoli and cauliflower pasta bake 240g

Garlic bread 40g
Mixed salad 80g
Orange juice 150ml
Broccoli and cauliflower pasta bake

125g penne pasta 1. Heat the oven to 180°C / 350°F / Gas 4.

170g broccoli, frozen florets 2. Cook the pasta, and drain.
170g cauliflower, frozen florets
25g vegetable fat spread 3. Place in the bottom of a tin and put the broccoli and cauliflower on top.
75g onions, frozen, ready prepared 4. Heat the vegetable fat spread in a pan, and fry the onions, peppers,
75g diced mixed peppers, frozen sweetcorn and garlic.
75g sweetcorn, frozen kernels 5. Add the flour and then the milk to make a creamy sauce. Add the cheese
½ clove garlic and tomato purée.
25g plain flour
375ml semi-skimmed milk 6. Pour the sauce over the vegetables.
85g Cheddar cheese (reduced fat), grated 7. Bake for 30 minutes until golden.
1 teaspoon tomato purée
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MAIN MEAL Broccoli quiche with three bean salad and rice and pepper salad
MAIN MEAL Broccoli quiche with three bean salad and rice and pepper salad 5–11 year olds
Three-bean salad
The portion sizes shown in the photo meet This recipe makes 4 portions of about 50g.
¼ clove of garlic
2 teaspoons olive oil
1 teaspoon white wine vinegar
1 large can (400g) mixed beans, drained
Broccoli quiche 140g 1. Prepare the dressing by finely chopping the garlic and blending it with
Three bean salad 50g the oil and vinegar.
Rice and pepper salad 100g 2. Mix all the ingredients together and chill.
Orange juice 150ml
Rice and pepper salad
Broccoli quiche
This recipe makes 4 portions of about 140g. ½ medium red pepper, diced
½ medium green pepper, diced
50g butter ½ small (200g) can sweetcorn in water, drained
70g plain flour 2 spring onions, chopped
30g wholemeal flour ½ clove garlic, finely chopped
20ml water 2 teaspoons olive oil
½ large head of broccoli, florets only 1 teaspoon white wine vinegar
3 eggs 200g white long grain rice, cooked
25g strong Cheddar cheese, grated 1. Combine the chopped vegetables.
2. Prepare the dressing by finely chopping the garlic and blending it with
1. Heat the oven to 180°C / 350°F / Gas 4. the oil and vinegar.
2. Rub the butter into the flour until it looks like breadcrumbs. 3. Mix the rice and vegetables together.
3. Add water to make pastry. Roll out to line a small flan dish. 4. Stir in the dressing.
4. Bake blind for 15 minutes. Cool.
5. Steam the broccoli florets until tender. Beat the eggs and milk together.
6. Place the broccoli on the pastry base and pour the egg mix over it.
7. Sprinkle grated cheese over the top and bake in the oven for 25-30
minutes.
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MAIN MEAL Chick pea and vegetable curry with rice, and tomato salad
MAIN MEAL Chick pea and vegetable curry with rice, and tomato salad 5–11 year olds

Chick pea and vegetable curry 190g

Rice 120g
Tomato salad 80g
Water 150ml
Chick pea and vegetable curry Tomato salad

1 tablespoon vegetable oil 4 medium-sized tomatoes

1 medium onion, peeled and sliced 2 teaspoons chopped basil
2 teaspoons curry powder ½ teaspoon sugar
1 clove garlic, finely chopped
150ml water 1. Wash and quarter the tomatoes. Remove the cores and dice the flesh.
2 medium carrots, peeled and diced 2. Mix together the tomatoes, basil and sugar and chill until serving.
½ small head of cauliflower, florets only
½ large (400g) can chick peas in water, drained
½ small (150g) carton low-fat natural yoghurt
1. Heat the oil in a small saucepan and cook the onion until softened and
beginning to brown.
2. Add the curry powder and garlic and cook for 1 minute.
3. Add the water.
4. Add the carrot, cauliflower and drained chick peas and bring to the boil.
5. Reduce the heat, cover and simmer for 10 minutes.
6. Remove from the heat and stir in the yoghurt. Return the pan to a low
heat and cook gently for 2 minutes.
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MAIN MEAL Courgette and pasta bake with carrots and garlic bread
MAIN MEAL Courgette and pasta bake with carrots and garlic bread 5–11 year olds

Courgette and pasta bake 235g

Carrots 80g
Garlic bread 40g
Orange juice 150ml
Courgette and pasta bake

175g pasta shapes 1. Heat the oven to 180°C / 350°F / Gas 4.

1 tablespoon vegetable oil 2. Cook the pasta.
½ medium onion
2 medium courgettes 3. Fry the onion, courgettes and sweetcorn in the oil.
200g frozen sweetcorn 4. Add the pasta and tomato purée.
1 teaspoon tomato purée 5. Warm the milk in a small pan, mix the cornflour in a little water and add
330ml semi-skimmed milk to the milk, bring to the boil stirring continuously until thickened, and
3 teaspoons cornflour then add the cheese.
100g Cheddar cheese
2 small slices wholemeal bread, crumbed 6. Combine the sauce with the pasta.
7. Place in a tin and sprinkle with the breadcrumbs.
8. Cook in the oven for 30 minutes.
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MAIN MEAL Creole jambalaya with pitta bread and mixed salad
MAIN MEAL Creole jambalaya with pitta bread and mixed salad 5–11 year olds

Creole jambalaya 175g

Pitta bread 50g
Mixed salad 80g
Water 150ml
Creole jambalaya
Recipe provided by Grub4life.org
½ tablespoon vegetable oil 1. In a large pan, heat the oil, add the onion and garlic and soften for 2
1 small onion, peeled and finely chopped minutes.
1 clove garlic, peeled and crushed 2. Add the mince and sausages and brown.
90g vegetarian mince
2 vegetarian sausages, sliced into bite-sized rounds 3. Add the leek, red pepper, celery, courgette, and mushrooms and stir
½ medium leek, washed and thinly sliced until the vegetables have softened slightly.
½ medium red pepper, deseeded and diced 4. Add the herbs and chilli powder and stir well, then stir in the rice until
½ stick of celery, diced well mixed.
½ courgette, diced 5. Add the passata, cover and simmer for 15 minutes, until the rice is
4 medium-sized mushrooms, washed and diced tender.
½ teaspoon mixed dried herbs
1 teaspoon mild chilli powder
100g long grain rice
300ml carton passata
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MAIN MEAL Jacket potato with cheesy beans, cucumber and pepper sticks
MAIN MEAL Jacket potato with cheesy beans, cucumber and pepper sticks 5–11 year olds

Jacket potato 170g

Cheese 40g
Baked beans 90g
Cucumber 40g
Red and yellow pepper 40g
Water 150ml
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MAIN MEAL Mozzarella and cucumber roll with carrot, cherry tomatoes and plum
MAIN MEAL Mozzarella and cucumber roll with carrot, cherry tomatoes and plum 5–11 year olds

Mozzarella and cucumber roll 130g

Carrot sticks 40g
Cherry tomatoes 40g
Plum 80g
Orange juice 150ml
Mozzarella and cucumber rolls

4 wholemeal rolls
4 teaspoons vegetable fat spread
140g mozzarella cheese
120g cucumber slices
1. Split the roll and spread with the vegetable fat spread.
2. Slice the mozzarella and cucumber and place inside the roll.
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MAIN MEAL Roasted vegetable couscous with bean and celery salad and coleslaw
MAIN MEAL Roasted vegetable couscous with bean and celery salad and coleslaw 5–11 year olds

Roasted vegetable couscous 180g

Bean and celery salad 55g
Coleslaw 65g
Orange juice 150ml
Roasted vegetable couscous Bean and celery salad

1 medium courgette 2 sticks celery

8 medium mushrooms ¼ clove garlic
½ medium onion 2 teaspoons olive oil
1 small red pepper 1 teaspoon white wine vinegar
1 teaspoon dried mixed herbs 1 large can (400g) mixed beans, drained
200g couscous 1. Chop the celery finely.
400ml water 2. Prepare the dressing by finely chopping the garlic and blending it with
¼ teaspoon black pepper powder the oil and vinegar.
3. Mix all the ingredients together and chill.
2. Cut the courgette and mushrooms into thick slices. Cut the onion into Coleslaw
thick wedges. Cut the pepper lengthways into thick slices. This recipe makes 4 portions of about 65g.
3. Place the vegetables on a baking tray, sprinkle on the mixed herbs, and ¼ medium white cabbage, shredded
drizzle with the oil. Roast for 15 minutes until tender. 1 medium carrot, grated
4. To prepare the couscous, pour boiling water over the couscous, mix 2 tablespoons reduced fat mayonnaise
gently, cover and allow to stand for 5 minutes. 4 teaspoons natural low-fat yoghurt
5. When ready, fork over the couscous to separate the grains. Add the 1. Mix all the ingredients together well and chill.
pepper and combine with the cooked vegetables.
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MAIN MEAL Soft cheese with pitta bread fingers, celery and red pepper sticks, and peach
MAIN MEAL Soft cheese with pitta bread fingers, celery

and red pepper sticks and peach 5–11 year olds

Soft cheese 40g

Pitta bread 70g
Celery 40g
Red pepper 40g
Peach 80g
Orange juice 150ml
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MAIN MEAL Sweet and sour vegetables with egg-fried rice
MAIN MEAL Sweet and sour vegetables with egg-fried rice 5–11 year olds
Sweet and sour vegetables
The portion sizes shown in the photo meet This recipe makes 4 portions of about 200g.
1 large old potato, peeled and diced
1 medium carrot
1 small courgette, diced
½ medium cooking apple, peeled, core, and diced
½ medium red pepper, diced
Sweet and sour vegetables 200g
160ml water
Egg-fried rice 190g 7 medium mushrooms
Orange juice 150ml 1 small (200g) can chopped tomatoes
½ large onion
Egg-fried rice 1 clove garlic
3 teaspoons tomato purée
This recipe makes 4 portions of about 190g. 3 teaspoons soy sauce
1 teaspoon ground ginger
200g long grain rice 1 tablespoon brown sugar
1 teaspoon vegetable oil 4 teaspoons vinegar
4 spring onions, sliced 3 teaspoons cornflour
60g diced frozen mixed peppers
6 medium mushrooms, sliced 1. Cook the potato, carrot, courgette, apple and pepper in a little water for
1 small tomato, sliced 15 minutes.
60g frozen peas
60g frozen sweetcorn 2. In a separate pan, heat the mushrooms in a little water for a minute, to
½ clove of garlic soften them, and then add the tomatoes.
80ml water 3. Add all the remaining ingredients except for the cornflour to the tomato
1 teaspoon soy sauce mixture.
1 egg 4. Blend the cornflour with a little water, add this to the tomato mixture
and stir until thickened.
1. Cook the rice in boiling water until tender. Drain.
5. Pour the sauce over the vegetables and simmer for 5 minutes.
2. Heat the oil and fry the spring onions, peppers, mushrooms, tomatoes,
peas, sweetcorn and garlic.
3. Add the water, soy sauce and rice.
4. Make an omelette from the egg and cut into strips.
5. Mix with the other ingredients and heat thoroughly.
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MAIN MEAL Vegetable risotto, with tomato and basil salad and crusty bread
MAIN MEAL Vegetable risotto, with tomato and basil salad and crusty bread 5–11 year olds

Vegetable risotto 140g

Crusty bread 45g
Tomato and basil salad 80g
Orange juice 150ml
Vegetable risotto
40g vegetable fat spread

½ small onion, diced
1 small carrot, diced
30g frozen peas
4 medium mushrooms, sliced
4 baby sweetcorn (or 1 heaped tablespoon frozen sweetcorn kernels)
150g risotto rice
300ml water
20g Parmesan cheese, grated
1. Melt the vegetable fat spread, add the onions, carrot, peas, mushrooms
and sweetcorn, and cook gently for 2-3 minutes.
2. Add the rice, cook without colouring for a further 2-3 minutes, and then
add the water.
3. Cover with a lid and allow to simmer gently until the rice is cooked.
4. Mix in the cheese with a fork and serve.
Note: Do not add the Parmesan cheese if serving this dish to vegetarians.
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MAIN MEAL Vegetable soup with a brown roll, cheese chunks and blueberries
MAIN MEAL Vegetable soup with a brown roll, cheese chunks and blueberries 5–11 year olds

Vegetable soup 250g

Brown roll 65g
Cheddar cheese 30g
Blueberries 80g
Orange juice 150ml
Vegetable soup

1 small carrot, diced
1 small turnip, diced
1 8 cabbage, thinly sliced
1 leek, trimmed and sliced

1 medium potato, diced
800ml water
1 tablespoon chopped parsley
1 bay leaf
1 teaspoon salt
1. Place all the ingredients into a pan and simmer for 30 minutes. Remove
the bay leaf.
2. Remove half of the ingredients and liquidise with a blender.
3. Return the liquidised ingredients back to the pan and simmer for 5-10
minutes.
4. Remove from the heat and serve.
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MAIN MEAL Vegetarian sausages with leek and potato bake
MAIN MEAL Vegetarian sausages with leek and potato bake 5–11 year olds

Vegetarian sausages 60g

Leek and potato bake 280g
Orange juice 150ml
Leek and potato bake

3 large old potatoes, washed and thickly sliced, with skins left on
3 large leeks, washed and sliced
1 large (400g) can chopped tomatoes
4 teaspoons cornflour
½ teaspoon black pepper
100g Cheddar cheese, grated

2. Boil the potatoes until just cooked.
3. Steam the leeks for 5-10 minutes until just tender.
4. Warm the milk in a small pan. Mix the cornflour in a little water and add
it to the milk. Bring to the boil stirring continuously until thickened, and
season with pepper.
5. Layer the ingredients in an ovenproof dish as follows: potatoes, leeks,
tomatoes, potatoes and sauce.
6. Sprinkle the cheese over the top.
7. Bake for 20-25 minutes.
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MAIN MEAL African beef stew with cassava and plantain

The portion sizes shown in the photo meet

African beef stew 160g

African beef stew

350g lean beef stewing steak

1. Cut the meat into thin strips.

The portion sizes shown in the photo meet

Chilli con carne 130g

Chilli con carne

300g lean minced beef

1. Brown the mince and onions in a non-stick pan.

The portion sizes shown in the photo meet

Ham and cheese sandwich 140g

Ham and cheese sandwiches

140g Cheddar cheese

1. Grate the cheese.

The portion sizes shown in the photo meet

Jamaican lamb curry 140g

Jamaican lamb curry

1 teaspoon vegetable oil

1. Heat the oil and seal the meat quickly.

The portion sizes shown in the photo meet

Lamb kheema 130g

½ medium onion, diced

The portion sizes shown in the photo meet

Meatballs in tomato sauce 180g

Meatballs in tomato sauce Herb mash

The portion sizes shown in the photo meet

Sausages (pork) 60g

The portion sizes shown in the photo meet

Rainbow ham salad 200g

Rainbow ham salad

150g pasta shapes

The portion sizes shown in the photo meet

Roast beef 50g

Roast beef with gravy and roast potatoes

300g topside of beef 1. Heat the oven to 190°C / 375°F / Gas 5.

The portion sizes shown in the photo meet

1 tablespoon olive oil

The portion sizes shown in the photo meet

Sweet and sour pork 180g

Sweet and sour pork

The portion sizes shown in the photo meet

Caribbean chicken stew 160g

Caribbean chicken stew Dumplings

The portion sizes shown in the photo meet

Chicken and vegetable stir-fry 180g

Chicken and vegetable stir-fry

The portion sizes shown in the photo meet

Chicken pasta salad 200g

Chicken pasta salad

MAIN MEAL Chicken pie with peas 5–11 year olds

The portion sizes shown in the photo meet

Chicken pie 260g

1. Heat the oven to 180°C / 350°F / Gas 4.

The portion sizes shown in the photo meet

Chicken tikka masala 150g

Chicken tikka masala

350ml semi-skimmed milk