4 Week Menu – June 2026

Everything on our menu is freshly prepared from scratch

Allergies and intolerances are catered for with care, using thoughtful, homemade alternatives so every child enjoys delicious food safely.

Children often help bake our breads, meals, and puddings – learning where food comes from and taking pride in what they’ve made.

Week 1

Monday

Lunch: Indian Spiced Roast Butternut Squash and Chickpea Curry with Rice
Dinner: Creamy Vegan Broccoli and Cheese with homemade Bread and Avocado

Tuesday

Lunch: Sweet Potato and Spinach Cakes with Couscous, Baked Beans and Avocado
Dinner: Sweetcorn and Potato Chowder with Home Made Bread and Seed Butter

Wednesday

Lunch: Red Lentil, Spinach and Rosemary Pasta with a Sprinkle of Nutritional Yeast
Dinner: Pearly Barley and White Bean Stew with Vegan Dumplings

Thursday

Lunch: Pizza Marinara with Courgettes and sliced Black Olives served with Potato Wedges with Hemp Pesto
Dinner: Mushroom Masala with Rice

Friday

Lunch: Three Bean Shepherd’s Pie with seasonal Vegetables
Dinner: Stir-fried Noodles with Seasonal vegetables, Avocado and Tahini dressing

Week 2

Monday

Lunch: Vegetable Curry with Basmati Rice
Dinner: Homemade Spinach, Pea and Basil Pesto Pasta topped with a Sprinkle of Nutritional yeast

Tuesday

Lunch: Vegetable and Chickpea Tagine with Bulgar Wheat and Crème Fraîche
Dinner: Roasted Jacket Potatoes with Homemade Baked Beans, Avocado, Crème Fraîche and topped with a sprinkle of Nutritional yeast

Wednesday

Lunch: Vegetarian Chilli, Vegan Cheese and Yoghurt with Rice
Dinner: Rosemary and thyme Baked polenta with Roasted Vegetables, Homemade Ketchup and Hummus

Thursday

Lunch: Pasta Primavera with a Sprinkle of Nutritional Yeast
Dinner: Sweet Potato and Green Bean Curry with Rice

Friday

Lunch: Chickpea and Spinach Tapas with roasted Potatoes, Couscous and Marinated Carrots
Dinner: Parsnip, Lentil and Coriander Soup with Bread and Avocado

Week 3

Monday

Lunch: Sweet Potato and Green Pea Curry with Rice
Dinner: Red Lentil, Spinach (Kale) and Rosemary Pasta with a Sprinkle of Nutritional Yeast

Tuesday

Lunch: Butternut Squash Mac and Cheese with a Sprinkle of Nutritional yeast
Dinner: Roasted Vegetable Budda Bowl

Wednesday

Lunch: Chickpea Patties with Potato Wedges, Seasonal vegetables and Guacamole
Dinner: Butternut Squash Soup with Orzo, Bread and Seed Butter

Thursday

Lunch: Pasta with Vegetable Ragu
Dinner: Sweet Potato and Green Bean Curry with Rice

Friday

Lunch: Vegan Spanish Omelette with homemade Baked Beans with a Sprinkle of Nutritional Yeast
Dinner: Mixed Vegetable and Rice Salad

Week 4

Monday

Lunch: Sweet Potato and Butterbean Falafel with homemade Baked Beans, Pitta and Avocado
Dinner: Aubergine, Spinach & Lentil Curry with Rice, Homemade Chapati and Yoghurt

Tuesday

Lunch: Vegetable Massaman Curry with Jasmin Rice
Dinner: Homemade Spinach, Pea and Basil Pesto Pasta topped with a Sprinkle of Nutritional Yeast

Wednesday

Lunch: Roasted Butternut Squash and Black Bean Chilli with Rice and Guacamole
Dinner: Chickpea and Mushroom Stew with Vegan Dumplings

Thursday

Lunch: Vegetable Curry with Rice, Home made Flatbread and Yoghurt
Dinner: Rosemary and Thyme Baked Polenta with Roasted Vegetables, Home Made Hummus and Ketchup