1. Mawgan In Pydar School Spring & Summer 2015
gusto primary menu
Mawgan In Pydar School
Spring & Summer 2015

2. gusto primary menu We produce meals children want to eat.
Our menus are written so children can not only identify with, but also be engaged by the food we produce every day.
We produce food that is healthy. We do not hide vegetables, we celebrate them in the dishes to encourage a broadening of taste experiences.
We are not afraid to use real natural flavours; we promote the use of fresh herbs and flavoursome spices.
We use Genuine Cornish produce and suppliers whenever possible; including locally farmed meat and vegetables. For example our Pasties are From Peter Morris, St Columb Major or Rowe’s in Penryn.
Every child gets the same plate of food, as we know children can be persuasive in promoting great eating habits and new food experiences with each other.
ALLERGEN AWARENESS: any concerns about dietary requirements just ask.
We are working closely and constantly with our suppliers to be compliant with the EU Food Information for Consumers Regulation, launched on 13 December 2014.
Fresh Milk is available to all children as part of the meal experience. We always use Cornish milk when available through our suppliers.
Wholemeal Bread is available every day.

3. Week 1 WEEK COMMENCING; 23rd February, 16th March, 13th April, 4th May
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Home Baked Ham & Pineapple Pizza with Stringy Cheese
Locally Made 100% Cornish Beef Burger In A Bun
Cornish Roast Pork
Real apple sauce with Yorkie Pudding & Stuffing
Mozzarella Topped Cornish Beef Chilli Bowl
Battered Fish
&
Chips
Home Baked Baby Tomato & Fresh Basil Pizza with stringy Cheese
Veggie Burger In A Bun
Quorn Roast
Real apple sauce with Yorkie Pudding & Stuffing
Mozzarella Topped Super Veggie Chilli Bowl
Veggie Fingers & Chips
Roast Pepper Pasta Salad
Mini Jackets
Fresh Tomato Relish
Mixed Salad
Fresh Seasonal Vegetables,
Cornish Baby Potatoes
Baked Nachos
Roast Vegetable Brown Rice Salad
Mushy Peas or
Baked Beans
Lemon Drizzle Cake
Fresh Fruit Pieces
Fruit Jelly & Ice cream
Traditional Treacle Apple
Sponge & Custard
Fruit Salad & Lemony Cornish Yogurt
Pear & Chocolate Muffin
Starchy Foods
Dry Roast potatoes: oven baked with seasoning and spray water
Baked nachos are seasoned tortilla wraps
3 starches: bread, potato, rice
2 in fat are chips and yorkie pudding
Wholeleal is brown rice
Fruit and Veg
At Least One veg portion every day
At least one fruit portion every day
A fruit-based dessert with a content of at least 50% fruit must be provided two or more times each week; every day
At least three different vegetables and three different fruits must be provided each week
Protein
Everyday, meat or poultry at least 3 times per week
Oily fish once per 3 weeks
Meat products once per week – homemade pie with lid except as not individual pie – classed as dish just like chilli
Burger is meat product this week
Dairy
A portion of dairy food must be provided every day; Semi skimmed milk available every day
Included are milk based sauces, custard, cheese, yogurt
WEEK COMMENCING; 23rd February, 16th March, 13th April, 4th May

4. Week 2 WEEK COMMENCING; 2nd March, 23rd March, 20th April, 1st May
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Pasta Beef Bolognaise; Super Packed with vegetables
Chicken New Yorker Burger, with melty mozzarella and BBQ Sauce
Cornish Roasted Ham with warm Pineapple Chutney, Yorkie Pudding & Gravy
Cornish Made Traditional Pasty
Fish Fingers Rich in Omega 3
&
Chips
Home Made Super Veggie Pasta Bolognaise
Quorn New Yorker Burger, with melty mozzarella and BBQ Sauce
Home Made Falafels
Warm Pineapple Chutney & Gravy
Cornish Made Cheese Pasty
Veggie Bakes & Chips
Mediterranean Roast Vegetable Salad
Vegetable Sticks
Potato Wedges
Fresh Tomato Relish
Mixed Green Salad
Fresh Seasonal Vegetables,
Cornish Baby Potatoes
Cornish Buttered Mash
Spring Greens & Extra Gravy!
Classic Peas and Sweetcorn
Spotted Fruit Sponge & Custard
Fresh Fruit & Ice cream
Eve’s pudding with pears & Very Vanilla Custard
Chocolate Banana Sponge and Chocolate Sauce
Spiced Cornish Fairings
Fresh Fruit Slices
Starchy Food
Potato wedges seasoned and spray water as per baby roast
3 starches: wholemeal pasta, potatoes, yorkie pudding
2 in fat are chips and yorkie pudding
Wholeleal is pasta
Fruit and Veg
At least one veg portion per day
At least one fruit portion per day
A fruit-based dessert with a content of at least 50% fruit must be provided two or more times each week; every day
At least three different vegetables and three different fruits must be provided each week
Proteins
Meat products once per week – homemade pie with lid except as not individual pie – classed as dish just like chilli
Pasty is meat product this week
Omega 3 fish fingers are oily fish for 3 week cycle
Dairy
A portion of dairy food must be provided every day; Semi skimmed milk available every day
Included are milk based sauces, custard, cheese, yogurt
WEEK COMMENCING; 2nd March, 23rd March, 20th April, 1st May

5. Week 3 WEEK COMMENCING; 9th March, 27th April, 18th May MONDAY TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Golden Baked Mac & Cheese with Cornish Ham Chunks
Chinese Style Cornish Pork with Crisp Stir fried Vegetables
Sliced Roasted Chicken Breast
Yorkie Pudding, Stuffing & Gravy
Cornish Beef & Vegetable Pie. With a light herb crusted Pastry Top
Cornish Pork Sausage
& Chips
Golden Baked Mac & Cheese with Baby Tomatoes & Fresh Basil
Chinese Style Veggie Mince with Crisp Stir fried Vegetables
Tender Quorn Pieces
Veggie Mince & Vegetable Pie. With a light herb crusted Pastry Top
Veggie Sausage
&
Chips
Mediterranean Roast Vegetable Salad and
Mixed Salad
Soy Saucy Noodles
Mixed Crisp Oriental Salad
Fresh Seasonal Vegetables,
Cornish Baby Potatoes
Cornish Buttered Mash
Green Beans & Carrots
Extra Gravy!
Peas
Roast Red Onions
Extra Gravy
Granola Bar
Fresh Fruit Pieces
Bananas with warm Pineapple Syrup & Ice Cream
Palmier Pastry Topped Apple Pie & Custard
Traditional Brownie Slice
Chunky Cookie and Fruit Slices
3 starches are pasta, noodles, potatoes
2 in fat are chips and yorkie pudding
Wholemeal is pasta
Fruit and Veg
At least one veg portion per day
At least one fruit portion per day
A fruit-based dessert with a content of at least 50% fruit must be provided two or more times each week; every day
At least three different vegetables and three different fruits must be provided each week
Proteins
Meat products once per week – homemade pie with lid except as not individual pie – classed as dish just like chilli
Cornish sausage is meat product this week
Dairy
A portion of dairy food must be provided every day; Semi skimmed milk available every day
Included are milk based sauces, custard, cheese, yogurt
WEEK COMMENCING; 9th March, 27th April, 18th May