Recipes

At our schools we run food taster sessions and trail new plant-based menu options with our students, who vote on their tastiest dish to help create the menu that is rolled out to schools.

These recipe ideas always go down a treat with our customers. They love the fresh ingredients, and the meals give them plenty of energy for the afternoon!

Sri Lankan sweet potato and coconut curry

Ingredients (to serve five)

  • Sunflower oil
  • Onions - 200g
  • Ginger - 15g/ Mild curry powder - 10g/ Ground cinnamon - 2g
  • Water - 350ml
  • Vegetable bouillon - 25g
  • Coconut milk tinned - 300ml
  • Sweet potato - 400g
  • Chickpeas in brine - 250g
  • Whole Green beans - 125g

Recipe

  1. Boil or steam green beans.
  2. Finely chop onions and crush garlic.
  3. Peel and cut sweet potato into 2cm cubes
  4. Drain and rinse chickpeas.
  5. Make up stock with 300ml water.
  6. Heat the oil and cook onions until soft.
  7. Add ginger, garlic, spices and 100ml water and cook for further 2 minutes while stirring.
  8. Add coconut milk and stock and simmer.
  9. Add sweet potatoes and chickpeas.
  10. Cook for about 10 minutes or until sweet potato is just cooked.
  11. Add cooked green beans and heat through.
  12. Using oven cloths transfer to serving dish.

Smokey Jackfruit Jambalaya

Ingredients (to serve five)

  • Long grain rice - 75g / Brown long grain rice - 75g
  • Sunflower oil - 30ml
  • Red pepper - 250g/ yellow pepper - 250g 
  • Onions red - 250g/ Spring onion - 1
  • Garlic clover - 1
  • Cajun seasoning - 20g/smoked paprika - 20g
  • Tomatoes peeled plum - 200g
  • Vegetable bouillon - 20g
  • Water - 200ml
  • Jackfruit in brine - 250g
  • Soft dark brown sugar - 5g

Recipe

  1. Preheat oven to 180c.
  2. Heat a large saucepan on the stove and add oil.
  3. Add chopped onions and garlic, saute until golden.
  4. Dice peppers and celery and add to saucepan. Cook until soft, add cajan spice, smoked paprika and soft brown sugar and combine.
  5. Drain jackfruit and add to mixture, cook for 5 minutes allowing jackfruit to break apart.
  6. Add tomatoes, stock and rice stirring to combine.
  7. Cover saucepan and place in oven for 40 - 50 minutes, until rice soft and fluffy.