Allergy Aware
Schools Catering Manual

 

Recipes

 

 



 

 

 

 

 

 

 

 

  • Government surveys and the Caroline Walker Nutritional Guidelines suggest that young people are often deficient in iron, zinc, calcium, folate, Vitamins A and C. Recipes have been devised to include these nutrients and are highlighted accordingly.
  • Each recipe includes allergy information (dairy-free, gluten-free, nut-free etc) and suggestions for alternative ingredients.
  • All of the recipes could be used for the whole school, not just for allergic children.
  • We have given quantities to make 10 secondary pupil portions (12 primary portions) and have left space to scale the recipe up as required.

 

Sample recipe:

Sardine & Tomato Pasta

Serves 10/12           

400g sardines, with their bones, tinned in oil
(4 tbsp olive or sunflower oil)
350g onion, chopped
3 heaped tsp dried mixed herbs
4 tbsp tomato purée
1 kilo tinned chopped tomatoes
1 scant tsp salt
1/2 tsp black pepper
2 lemons, juice from
500g gluten & wheat-free pasta (see Suppliers List p71)

  1. Heat 4 tablespoons of the oil from the sardine tins, if it is available, or else 4 tablespoons olive or sunflower oil in a heavy, deap pan.
  2. Add the onion and cook fairly gently for 5 minutes or until the onion is getting soft.
  3. Add the mixed herbs and tomato purée and mix well.
  4. Add the tinned tomatoes, salt and pepper and mix well.
  5. Bring to the boil, cover and simmer for 30 minutes.
  6. Mash the sardines and mix well into the tomato sauce.
  7. Season well with the lemon juice and extra salt and pepper if needed.
  8. Cook the pasta according to the instructions on the pack and serve hot with the sauce.

Allergy Notes

Dairy-free
Gluten & wheat-free
Soya-free
Egg-free
Nut-free

Health Notes

Contains:
Vitamin C
Calcium
Iron
Zinc

 

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