22 Street Lane Nursery - Dish of the Month

Dish of the Month 2025

2025 Dish of the Month

We are very proud of the food that is prepared by our Head Chef, Oliver Mischenko-Maiden, and his dedicated team here at 22 Street Lane Nursery. We’re keen to showcase the type of delicious and nutritious food that your children enjoy every day at the Nursery, so we have put together this ‘Dish of The Month’ FlippingBook. Each month the children’s favourite dish will be showcased, we will tell you all about the ingredients needed, as well as how to cook the recipe - so you can enjoy at home with your children!

January

February

March

April

Coming Soon

Coming Soon

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Chicken Ramen

Peking Duck

Katsu Curry

Banana Loaf

May

June

July

August

Coming Soon

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Beef Koftas

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September

October

November

December

Coming Soon

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May 2025 Dish of the Month Recipe

Chargrilled Beef Koftas with a Mini Greek Salad

Ingredients: Kofta Mix: • 500g lean steak mince • 1 garlic clove, finely diced • 1 piece of fresh ginger, grated • 1 bunch of coriander, finely diced • 1 red onion, very finely diced • 10g of salt and pepper • 1 teaspoon of turmeric and cumin • 1 chilli deseeded and finely diced

Salad Mix: • 1 handful of jumbo couscous • 1 pack of vegan or regular feta • 1 pack of salad leaves of your choice • Half a cucumber, roughly sliced • 2/3 good quality tomatoes, cut into wedges • Any salad of your choice • The zest and juice of 2 lemons • 8-10 fresh mint leaves • 20ml malt vinegar • Half of a pomegranate • Handful of flat-leaf parsley

Method: 1. In a large mixing bowl, mix the kofta mix ingredients together making sure that all of the spices and herbs are well mixed. Form them into balls. 2. Start by bringing a pan of water to the boil with a little salt for the jumbo couscous. Cook it for around 8-12 minutes following packaging guidelines and then drain, leaving it to cool. 3. Make sure all of the salad ingredients are washed. Then mix the cucumber, salad leaves and tomatoes together with the cooled cooked couscous. Add the lemon juice, feta, mint and any remaining ingredients. 4. Cook the beef koftas on a BBQ or in an oven to over 75C degrees. We choose to serve ours with a homemade vegan tzatziki.

April 2025 Dish of the Month Recipe

Spinach and Banana Loaf (Dairy Free)

Ingredients: • 2 very ripe bananas, mashed • 5 large free range eggs • 225g soft vegan butter • 225g golden caster sugar • 225g self raising flour, sieved • 180-300g bag of washed spinach • 5ml of vanilla extract • 5g of nutmeg

Method: 1. In a food processor or blender, blend the eggs and spinach to a paste and set aside. 2. Using a mixer or hand whisk, lightly whip the butter and sugar together until they form a fluffy texture. Add the pre-mashed bananas, then slowly add the spinach and egg mixture, a little at a time. 3. Add the nutmeg and vanilla essence then slowly add the flour until the mixture comes together. 4. Line a loaf tray with parchment paper and bake it in a pre-heated oven for 30-45 minutes until it is fully cooked through (use a wooden skewer to check the bake).

Let it cool and then slice it up. Best served with a cuppa!

March 2025 Dish of the Month Recipe

Chicken Katsu Curry with Pickled Ginger & Onion (Dairy Free)

Ingredients: • 1 chicken breast, diced • 300g panko breadcrumbs • 20ml malt vinegar

• 1 red onion • 1 ginger root • Basmati rice to serve • 1 white onion • 1 tablespoon each of curry powder, turmeric spice and cumin spice • 5g fennel seeds • 1 garlic bulb • 5g cumin seeds • 1 tin of low fat coconut milk • 100ml oat milk • The juice of 2 lemons • 100g plain flour

Method: 1. Peel and finely dice half a red onion and half of the ginger. Add them to a mixing bowl and add some salt and pepper, 1 bay leaf, the vinegar and the juice of 1 lemon to start the pickling process. Set this aside for later, the longer you can do this for, the better. 2. In a large pan on a low heat, cook the finely diced white onion, garlic and half of the ginger. Sauté until soft. Add all of the spices and cook for a further 5 minutes making sure it doesn’t burn. 3. Add your coconut milk and cook out for a further 15 minutes, making sure it doesn’t boil over. Check the seasoning of the sauce and add salt and pepper and the lemon juice. Leave this to cool then add it to a blender and blend until smooth. 4. Add the diced chicken to the plain flour and coat it, then next add it to the oat milk, then finally the breadcrumbs to coat the chicken. Bake in the oven at 190C until the meat reaches above 75C and is golden and crisp. Serve with basmati rice and any chosen vegetables of your choice. Serve with the drained picked ginger and onion.

February 2025 Dish of the Month Recipe

Crispy Peking Duck

Ingredients: • 1 whole duck

• 50ml of hoisin sauce • 50ml of plum sauce • 1 bunch of spring onions • 1 carrot • 1 cucumber • 20 Chinese pancakes • 15-25g of 5 spice • 15ml of soy sauce • 15ml of good quality honey

Method: 1. Make sure you have your oven pre-heated to 210c. Place the whole duck on a roasting tray and lightly score the skin to ensure we can maximise the flavour with the marinade. 2. On a low heat, add the soy sauce, honey and 5 spice to a pain and reduce to a glaze. Slightly cool the glaze. Meanwhile, completely pat down the duck, making sure it’s bone dry to ensure extra crispiness. Lightly brush the glaze onto the duck making sure you get in all areas. 3. Place the duck on a wire rack then onto a roasting tray, ready for the oven. Roast for 1hr 20 minutes and check the temperature reaches over 75c, if you want it extra crispy cook for a further 10-15 minutes. 4. Rest the whole duck for around 20 minutes to ensure the juices have run out and relaxed. While this is happening, wash all the vegetables and thinly slice the onions, carrots and cucumber into long strips. 5. Once cooled slightly, cut the duck and skin into large pieces and mix the 2 sauces in a bowl together to make the sauce. Arrange on a serving platter.

January 2025 Dish of the Month Recipe

Miso Chicken and Sweetcorn Ramen served with Udon Noodles & Smoked Tofu

Ingredients: • 1 pack of udon noodles • 1 chicken breast cooked and pulled/shredded • 1 smoked tofu (Tofoo company) • 10ml of hoisin sauce • 1 spring onion • 1 bag of pre-prepared stir-fried vegetables • 1 sachet of miso paste (around 25g) • 1 good quality vegetable stock cube • 10g Chinese 5-spice • 1 clove of oak-smoked garlic

• 10g of ginger paste • 10ml of soy sauce • 1 pack of bean sprouts • 1 small tin sweetcorn • 5g of crispy onions • 2g of fresh coriander • Soft-boiled egg (optional)

Method: 1. In a wok, lightly sauté finely diced garlic and the ginger paste in extra virgin olive oil. 2. Add the stir-fried vegetables to the pan and on medium heat, cook until softened. 3. Lightly coat the tofu in hoisin sauce and olive oil then bake at 190c until golden, dark in colour and crispy. Set aside. (You can marinate the tofu the day before for extra flavour). 4. Add your remaining spices to the vegetables. Then the vegetable stock is made following the packaging’s requirements. Add just enough to submerge the vegetables and cook to a simmer. Add your pre-cooked, shredded chicken breast making sure that it stays moist, (chicken breast can also be marinated in miso to maximise flavour). At this point, lower the heat to a gentle simmer. 5. Add the udon noodles and cook until soft. Then arrange the soup in a deep bowl and finish with freshly picked coriander, and the tofu and top it with an egg if you so wish.

Dish of the Month 2024

2024 Dish of the Month

We are very proud of the food that is prepared by our Head Chef, Oliver Mischenko-Maiden, and his dedicated team here at 22 Street Lane Nursery. We’re keen to showcase the type of delicious and nutritious food that your children enjoy every day at the Nursery, so we have put together this ‘Dish of The Month’ FlippingBook. Each month the children’s favourite dish will be showcased, we will tell you all about the ingredients needed, as well as how to cook the recipe - so you can enjoy at home with your children!

January

February

March

April

Coming Soon

Coming Soon

Coming Soon

Coming Soon

Cod Gratin

Chickpea Falafel

Mixed Veg Rice

Banana Muffins

May

June

July

August

Coming Soon

Coming Soon

Coming Soon

Coming Soon

Roasted Plums

Lamb Koftas

Lentil Bolognese

Lamb Curry

September

October

November

December

Coming Soon

Coming Soon

Coming Soon

Coming Soon

Tomato Loaf

Banana Loaf

Coconut Rice Pudding

Butter Chicken

December 2024 Dish of the Month Recipe

Butter Chicken (Non-Dairy)

Ingredients: • 5x chicken breasts, diced • Vegetables of your choice • 1x large onion, finely diced • 50g ginger, finely diced • 2x garlic cloves • 4x tins of chopped tomatoes • 1x tomato purée

• 25g garam masala • 25g turmeric spice • 2x star anise • 1x lemon, juiced • 5g chilli flakes • 500ml of Koko dairy-free coconut yoghurt • 2x Oatly dairy-free cream • A pinch of sea salt flakes and a twist of black pepper • 1x bunch of fresh coriander, finely diced • 1x chicken stock cube

Method: 1. Marinate the chicken overnight for best results using half of the spices and the coconut yoghurt. 2. Using a deep pan, add the finely diced onions, ginger and all of the spices on a low heat. Slowly caramelise until soft, adding your washed and prepared vegetables (We found vegetables such as courgettes and sweet potatoes work great with this dish.) 3. Once the vegetables are starting to soften, add your pre-marinated chicken breast. (This dish also works well with tofu, salmon, and even chickpeas.) 4. Seal all around the chicken, then add your final ingredients: the chopped tomatoes, paste stock and fresh coriander. Cook on low heat until the chicken reaches above 75oc and is nice and tender. 5. Serve with a nice basmati rice and warm naan.

November 2024 Dish of the Month Recipe Coconut Rice Pudding with Chinese 5 Spice Apples (Vegan)

Ingredients: • 4 tins of coconut milk • 150g golden caster sugar • 45g butter • 1 teaspoon vanilla extract • 1 tin good quality solid pack apples (or 5 fresh apples) • Lightly toasted coconut flakes • 150g short grain rice

• 2 single star anise • 10ml maple syrup

Method: 1. Start by washing your rice in warm water. In a large pan, melt the butter until sizzling and toast your rice for 2/3 minutes until it starts to brown a little. 2. Add your vanilla essence, sugar and coconut milk. Bring everything to a simmer on a high heat then turn it down and cover and cook for 40 minutes. 3. Lightly roast the coconut flakes in the oven until brown, on 180c for 5-6 minutes making sure you move them around. 4. Marinate the apples in Chinese 5 spice, maple and star anise. Cook in the oven for around 15 minutes until soft and nicely glazed. 5. Serve hot with the apples glazed on top and toasted coconut.

You could also replace the apples with mango and other fruits.

October 2024 Dish of the Month Recipe

Vegan Banana Loaf

Ingredients: • 75ml vegetable oil • 100g dark brown sugar • 225g plain flour • 3 tsp baking powder • 3 tsp ginger • 3 tsp cinnamon • 3 large ripe bananas • Large spoon of coconut vegan yoghurt

• 50g dried cranberries • 5ml drizzle maple syrup

Method: 1. Heat oven to 200C, next mash the bananas in a mixing bowl with a fork and slowly add your oil. 2. Then mix in the brown sugar, vanilla essence, spices and dried fruit. 3. Add your pre-sieved flour and baking powder and mix until the mixture comes together. Add any additional ingredients you like. (I have found the recipe also works well with toasted coconut flakes!) 4. Bake in an oiled tray loaf tin, for around 20-25 minutes, check the loaf with a wooden skewer until the skewer comes out clean. 5. Finish with vegan coconut yoghurt and maple syrup.

September 2024 Dish of the Month Recipe Sundried Tomato, Black Olive and Oregano Loaf

Ingredients: • 225g soft vegan butter • 225g self-raising flour • 5 large free-range eggs • 75g sliced black olives, drained • 100g sun-dried tomatoes • 5g fresh or dried oregano

Method: 1. Using a kitchen aid or hand mixer, soften the butter in a mixing bowl then add the eggs, one at a time to a nice, consistent batter. 2. Sieve your self-raising flour and then slowly whisk it into your batter. 3. Drain and then finely dice the sun-dried tomatoes. Add them to the mix along with the sliced dry black olives. Add any additional herbs you like, we use a sprinkle of oregano. 4. Preheat the oven to 180C for 10 minutes before adding the batter to a greased or parchment tray loaf tin. Bake for 30-35 minutes until the mix is golden and set. We find this recipe works great with other ingredients such as squash, courgettes and cheese and is great for snacks and a late lunch.

August 2024 Dish of the Month Recipe Slow Cooked Lamb and Butterbean Curry

Ingredients: • 2 tablespoons olive oil • 500 g diced lamb • 2 brown onion chopped • 4 garlic cloves • 2 tsp fresh ginger grated • 2 tsp ground cumin • 1/2 red chilli • 1 tsp garam masala • 2 tsp ground coriander • 1 tsp ground turmeric • 1/2 cup tomato puree • 1 cup beef stock • 3/4 cup water • 1/2 cup coconut cream • 300 g canned butter beans • 100 g baby spinach

Method: 1. Heat oil in a large saucepan and cook lamb until browned, remove from pan. 2. Cook onions, garlic, and ginger until onion is soft. Add spices and cook, stirring, until fragrant. 3. Return lamb to pan with puree, stock, water and coconut cream. Simmer, covered, stirring occasionally for approximately 1½ hours or until lamb is tender. 4. Add beans and spinach, and cook until spinach is just beginning to wilt. 5. Serve with Basmati rice.

July 2024 Dish of the Month Recipe

Red Lentil Bolognese

Ingredients: • 1 celery stick, washed and sliced thinly • 1 lemon, juiced • 1 bay leaf • 1 sprig of fresh thyme • 50g of chestnut mushrooms, sliced • 2g of rock salt and cracked pepper • 1 carrot, chopped into small chunks • 1 garlic clove, finely chopped • 2 tablespoons of tomato puree • 400g tin of good quality chopped tomatoes • 20ml of Henderson’s relish • 1 red onion, finely chopped • 5 cherry tomatoes, on the vine • 1 red pepper, finely diced • 20g of marmite • 150g of red lentils, rinsed • 1 vegetable stock cube

Method: 1. Prepare all of your vegetables by washing them and dicing and slicing them to the correct sizes. 2. Heat some oil in a pan on low heat, then add your vegetables, herbs and garlic to make a nice caramelised flavour. Add some salt and pepper while they sauté. 3. Add your chopped tomatoes, red lentils and vegetable stock following the packeted instructions. Bring them to the boil for about 20-25 minutes, making sure that nothing is catching on the bottom of the pan. 4. Add a splash of lemon juice, the marmite, and some more seasoning to taste. Boil your pasta in salted water following the packeted instructions. 5. Finish the dish with fresh basil leaves and any chosen cheese.

June 2024 Dish of the Month Recipe

Lamb Koftas with Pomegranate Salad

Ingredients: • 500g lamb mince • Sprig of fresh mint • Handful of pomegranate seeds • 2 cloves of garlic • 1 tablespoon turmeric • 1 tablespoon garam masala • 1 tablespoon smoked paprika • 1 large white onion • Half a teaspoon of maple syrup • 1 bunch coriander • 1 lemon zested and juiced • Half a cucumber • 4 tablespoons of coconut (dairy-free) yoghurt • Salad to garnish

Method: 1. Start by grating your white onion in a large mixing bowl with the lamb mince and add a little salt and pepper. Zest the lemon and save the juice for the dip. Add smoked paprika, turmeric and garam masala. 2. Finely dice the fresh coriander and mint (save some mint for the coconut yoghurt dip). Then, finely chop the coriander and add it to the rest of the ingredients. Give it a very good mix to make sure the ingredients are completely combined. 3. Roll your koftas into uniform shapes and bake at 180c for around 15-20 minutes until cooked through. Once baked, leave them to rest on a cooling rack. 4. Roughly cut the cucumber and remaining mint into a clean mixing bowl and combine with the coconut yogurt and maple syrup and set aside. 5. Cook the couscous following the packet instructions, adding some vegetable stock and extra turmeric for flavour. Once cooked and cooled, fluff it up with a fork and add your pomegranate. 6. Assemble your dish with fresh salad leaves and serve.

May 2024 Dish of the Month Recipe Maple and Star Anise Roasted Plums with Mascarpone

Ingredients: • 700g plums (you could also use pears, apples or even blood oranges • 3 or 4 tablespoons of maple syrup • 2 star anise • A good quality thick Greek yogurt or mascarpone • Ground ginger • 2 oranges, zested and juiced

Method: 1. Wash and rinse your plums and pre-heat your oven to 180C.

2. Slice your plums so they are nice and chunky and grate, place them in a baking tray. Grate your orange zest and juice over the top of them. Gently dust them with the ground ginger and any additional spice you like. 3. Drizzle your maple syrup over the plums, making sure that they are evenly coated. 4. Bake until they are nice and tender but not falling apart. 5. Once cooked they can be stored in the fridge, ready for healthy breakfasts or an evening dessert. This dish can be stored for up to 3 days. Serve with a nice vanilla mascarpone or good quality Greek yogurt, add any additional extras such as, chia seeds or coconut flakes.

April 2024 Dish of the Month Recipe

Banana and Oat Muffins

Ingredients: • 2 bananas (the riper, the better) • A handful of banana chips • 225g self-raising flour • 150g oats • 225g caster sugar • 225g butter • 4 eggs • 2ml vanilla essence • Spices, such as cinnamon or dried ginger • Chocolate chips (Optional)

Method: 1. Mash up your bananas in a mixing bowl, then add your spices and set aside. 2. In a separate bowl, whisk your soft butter and caster sugar to a nice consistency. 3. Add your eggs and mix well, then sieve the self-raising flour into the mixture. (For better results, use an electric whisk.) 4. Add your pre-mashed banana mixture to the mix and stir it in. 5. Preheat the oven to 180/200C and line your muffin trays with paper muffin cases. Carefully spoon the mixture in and pop a banana chip on top of each of them. 6. Bake for 15-20 minutes until they are risen and firm to the touch. Check it’s cooked through by inserting a skewer in the middle until it comes out clean. 7. Leave the muffins in the tin to cool for a few minutes, and then transfer them to a wire rack to cool completely.

March 2024 Dish of the Month Recipe

Mixed Vegetable Savoury Rice

Ingredients: • 1 onion • 3 mushrooms • 1/2 red pepper • 1 tomato

• 1 x 10ml spoon oil • 150g long grain rice • 1 x 5ml spoon vegetable stock powder or cube • 550ml boiling water • 50g peas • 1 x 10ml spoon curry powder • 1 x 10ml spoon turmeric

• 2g fennel and cumin seeds • Any other chosen vegetables • 50g fresh coriander

Method: 1. Prepare the vegetables, then peel and chop the onion and mushrooms. 2. Finely dice your pepper and roughly cut your tomato. 3. Fry your onion until it's nicely caramelised. add your other vegetables cook until soft. 4. Add your rice, stock and spices, and feel free to add any other spices you'd like. Then simmer until rice is cooked. 5. Finish the rice with the peas in the last stages and add finely diced chopped coriander. This dish is fantastic with marinated soy chicken, as well as tofu or salmon if you want to get your protein boost. It's also great with turmeric-seasoned scrambled egg.

February 2024 Dish of the Month Recipe

Chickpea and Sweetcorn Falafel

Ingredients: • 1 tin of sweetcorn (around 200g) • 1 tin of chickpeas (around 240g) • Fresh herbs of choice • 1 small piece of garlic • Lemon juice to taste • Half a teaspoon of cornflour

Method: 1. Wash and drain the sweetcorn and chickpeas, making sure they are as dry as possible. 2. Finally dice the garlic and any herbs you want to add, i usually as some mint and coriander from our garden. 3. Add a little lemon juice, but not too much as it will make the mixture wet. add any other ingredients you wish to get creative. (this also works well with peas and beetroot, carrots, not just corn). 4. Roughly blend the mixture this works best with a hand blender. don’t blend it all too much leave some chickpeas whole and rustic. 5. Add the cornflower this should make the mixture thinker, behind creating your falafel balls. Line the parchment paper on straight onto a baking tray, the falafel will benefit from a good freeze before baking to remain firm. 6. Bake around 210 degrees for 15-20 minutes.

January 2024 Dish of the Month Recipe Cod Gratin with Sliced Potatoes and Steamed Vegetables

Ingredients: • 4 pieces of cod • 55g butter • 550ml milk (Any Type) • 2 finely chopped garlic cloves • 5 large potatoes • 1 large white onion • 1 small tin of sweetcorn • 35g plain flour • 45g cheddar or parmesan • 1 broccoli head • 1 handful of peas • 1 sliced leek

Method: 1. Wash your potatoes and slice them thinly. Cover them with oil, salt, and pepper, and add any desired herbs (we used rosemary from the garden). Roast in the oven at 180 degrees for around 15-20 minutes until they become soft. Set aside to cool. 2. Roast your cod fillets until they reach 75C or above. Once cooked, set them aside to rest for flaking. 3. Gently melt your butter in a large saucepan, then add your sliced Spanish onion, allowing it to caramelise with the garlic. Add your plain flour and cook it further, ensuring it’s fully cooked. In a separate saucepan, lightly heat your milk, being careful not to let it boil. 4. Slowly add your milk to the buttery onion mix. The mixture should start to thicken nicely. Reduce the heat, ensuring it doesn’t stick to the bottom, and continue adding your milk a little at a time until you reach the desired consistency. 5. The white sauce should cook for around 15 minutes. Taste to ensure the seasoning is correct. Add the flaked cod and drained sweetcorn to the mix. Transfer it to a baking tray and top it with your sliced potatoes and grated cheese of your choice. 6. Bake until the top is golden and crisp. Serve with steamed vegetables on the side.

Dish of the Month 2023

2023 Dish of the Month

We are very proud of the food that is prepared by our Head Chef, Oliver Mischenko-Maiden, and his dedicated team here at 22 Street Lane Nursery. We’re keen to showcase the type of delicious and nutritious food that your children enjoy every day at the Nursery, so we have put together this ‘Dish of The Month’ FlippingBook. Each month the children’s favourite dish will be showcased, we will tell you all about the ingredients needed, as well as how to cook the recipe - so you can enjoy at home with your children!

January

February

March

April

Coming Soon

Coming Soon

Coming Soon

Coming Soon

Cottage Pie

Lentil Soup

Leek Soup

Classic Scones

May

June

July

August

Coming Soon

Coming Soon

Coming Soon

Coming Soon

Meatball Pasta

Beef Burgers

Lamb Masala

Veggie Chilli

September

November

December

Coming Soon

Coming Soon

Coming Soon

Chicken Risotto

Noodle Broth

Festive Loaf

December 2023 Dish of the Month Recipe

Festive Date, Ginger & Cinnamon Loaf

Ingredients: • 225g butter • 225g self-raising flour • 225g caster sugar • 150g pitted dates • 5 free-range eggs • 2 tsp ground ginger • 2 tsp ground cinnamon • 1 tsp vanilla essence • 2 tbsp black treacle

Method: 1. Cream your softened butter. 2. Finely chop your dates and set them aside. 3. Add the caster sugar to the butter until they combine into a nice paste. 4. Add your eggs and mix it all together, then add your black treacle and place your dates in the mix. 5. Sieve your measured flour, ginger and cinnamon and combine to the mix with the vanilla. 6. Bake at 175 degrees C for around 35-40 minutes in a loaf tin.

Best served with toffee sauce or warm custard.

November 2023 Dish of the Month Recipe

Vegetable Noodle Broth (Vegan)

Ingredients: • 1 pack of rice noodles • 1 small tin of sweetcorn • 1 small handful of peas • 1 white onion • 2 cloves of garlic • 10ml of soy sauce or teriyaki • 5ml of Henderson’s relish • 50g sliced white cabbage • 50g diced celery • 50g thinly sliced leeks • 1 bay leaf • 5g Chinese 5 spice • A few fresh sprigs of rosemary and thyme • 2 vegetable stock cubes • Salt and pepper

Method: 1. Finely dice your white onion and garlic, then sauté them on a low heat and add your garden herbs. 2. Once your onions and garlic have some nice colour, add your other washed vegetables. Start to soften, making sure your soup pan doesn’t catch. Add some salt and pepper and 5 spice. 3. Follow the instructions for your vegetable stock and boil and add your broth to the pan, making sure your vegetables are fully submerged. 4. Simmer until all vegetables are fully cooked, taste to check your seasoning and remember we will finish the dish with soy sauce. Add your rice noodles and sweetcorn and peas to the broth and cook for a further 3-4 minutes. Finish your broth with your teriyaki or soy sauce drizzle and enjoy. 5. This dish also works if you want to add shredded chicken breast or roast shredded duck.

September 2023 Dish of the Month Recipe

Chicken and Mushroom Risotto

Ingredients: • 400g diced chicken breast • 250g mixed wild mushrooms • 250g risotto rice • 1 large white onion • 5g rosemary • 2 garlic cloves • 2 carrots

• 2 vegetable stock cubes mixed with 1 litre of hot water (you may need a little more than this) • 100g mascarpone • 50g grated parmesan • Salt and pepper

Method: 1. Finely dice the white onion and garlic then sauté them on low heat in a large pan, making sure it doesn’t burn. Put your stock on to boil with the correct amount of water in a separate pan. Peel and slice your carrots. 2. Add your carrots to the pan and continue to cook with the onions and garlic. Once the vegetables have started to soften, add your diced chicken breast with rosemary and some salt and pepper. 3. Brown your chicken breast, making sure nothing is burning. Wash your rice under cold water making sure you wash all the starch out. Add your rice to the pan and fry for around 1 minute, then carefully add the vegetable stock ladle by ladle until everything is submerged. It will take around 15-30 minutes on a low heat. 4. Once the rice, chicken and vegetables are all cooked take it off the heat carefully and add the mascarpone and grated parmesan. Taste to check the seasoning and enjoy!

Tip: You could use butternut squash instead of carrots, if you prefer.

August 2023 Dish of the Month Recipe

Turkey Meatball Pasta

Ingredients: • 500g turkey mince • 1 bunch of flat-leaf parsley • 50g of breadcrumbs • 1 clove of garlic, white onion and lemon • Salt and pepper to season • 1 courgette, grated • 3g fennel seeds • Your favourite grated cheese to finish For the sauce: • 3 mixed peppers • 2 carrots • 1 spoon paprika and dried oregano • 1 clove of garlic

• 2 tins of chopped tomatoes • 1 small carton of passata • Half a bunch of basil • 500g of chosen pasta

Method: 1. Finely dice your white onion and parsley, and zest your lemon. Save your lemon juice for later. Grate your courgette and mix it well with the turkey mince. 2. Then add the remaining breadcrumbs and begin forming your meatballs. Bake until they reach 75C degrees or above, with your oven set at around 180C degrees. 3. Finely dice a red or white onion and caramelise this in a pan to get some nice colour. Add your diced mixed peppers, carrots and garlic. Sauté for a further five minutes, making sure you don’t burn your pan. 4. Add your chopped tomatoes and passata. Then add one vegetable stock cube with water and allow it to cook out further until your vegetables are soft. Add remaining spices. 5. Add your turkey meatballs to the tomato sauce and hidden vegetables, then finish with lemon juice and sliced basil. Taste and check for any further seasoning, like salt and pepper. 6. Bring your pasta to the boil and cook for 8-12 minutes. Drain and toss with oil and add everything together. Finish with freshly grated cheese or Parmesan.

July 2023 Dish of the Month Recipe Vegetable and Bean Chilli with Crisps and Guacamole

Ingredients: • 1 pack of tortilla wraps • 5g of smoked paprika • 1 bunch of coriander • 1 lime • 2 large white onions • 10g chilli powder • 3g fennel seeds • 5g garlic paste • 1 tube of tomato purée • 4 tins of chopped tomatoes • 1 tin of kidney beans • 200g of tinned sweetcorn • 400g of tinned butter beans • Hickory Liquid Smoke, one drop • 4 fresh tomatoes finely diced • 1 whole celery • 1kg of carrots

Method: 1. Cut your tortilla wraps into small triangles, add a splash of oil and sprinkle over the smoked paprika. Bake at 180C for around 10 minutes, until golden and crisp, then set aside. 2. Peel and smash one avocado with a fork. Add the juice of one lime and some finely diced chopped coriander with a little salt and pepper. (You can add any other ingredients you like) 3. Start by slowly caramelising the onions in a pan with your spices, making sure they do not burn. Once they are nicely softened and coloured, add the rest of your prepared vegetables and sauté until almost cooked. Add your chopped tomatoes, tomato paste and smoke essence. 4. Cook it until the vegetables are ready, check your seasoning and make any adjustments. Rinse your beans and add them to your chilli. Cook until your beans are soft and add diced coriander. 5. Plate up your vegetable bean chilli and finish with your homemade guacamole and crunchy tortillas, then prepare fresh salsa with tomatoes and anything else you wish.

June 2023 Dish of the Month Recipe

Lamb Masala with Rice

Ingredients: • 500g lamb mince • 1 large cauliflower • 1 large white onion • 2 red peppers • 1 garlic clove • 40g fresh ginger • 2 bay leaves

• 1 cardamom pod • 20g tomato purée • 2 tablespoons each of masala spice, turmeric and curry powder • 2 fresh tomatoes

• 2 tins of chopped tomatoes • 1 bunch of fresh coriander • Salt and pepper to taste • The juice of 1 lemon • 1 vegetable stock cube

Method: 1. Lightly fry off the lamb mince in a deep pan until browned, drain all the fat and set aside. 2. Slice the onions and roughly cut your cauliflower, ginger and garlic and add them to the pan with the mince. (Here, you can add any additional vegetables if you prefer) and until golden. Add all the dry spices and the fresh ginger. (Save the coriander for the end.) 3. Continue to cook the vegetables and lamb with nice caramelisation making sure you don’t burn the pan, then add your chopped tomatoes. Turn it down to low heat and simmer for around 30 minutes. Add a little water and your vegetable stock cube. 4. Taste your curry and ensure it is nicely seasoned with the spices and salt and pepper. Finish the curry with finely diced fresh coriander and lemon juice. Add any additional garnishes you want to. This dish is best served with rice or warm chapatis. 5. This recipe can also be used with 750g of diced lamb, just ensure you cook it for a longer period until the meat becomes soft.

May 2023 Dish of the Month Recipe Homemade Burgers With Corn On The Cob & Rainbow Salad

Ingredients: For the burgers: • 500g beef mince • 1 white onion • 1 clove of garlic • A handful of fresh parsley • 30g breadcrumbs • 1 egg • 4 brioche burger buns • 1 teaspoon turmeric • 1 cucumber, diced • 2 teaspoons chopped parsley • 10 cherry tomatoes, sliced • Half a red onion, diced • 1 lemon • 4 corn on the cobs For the corn cobs and rainbow salad: • 1 handful of rice

Method: 1. Start off by heating your oven to 220C/200C Fan/Gas 7

2. In a bowl, finely dice the onion, garlic and parsley, then add to a bowl with the mince. Add the egg and breadcrumbs and mix well. Take this mixture and form it into four burger patties. 3. Put your burgers on a baking tray and cook for 15-20 minutes, or until cooked through. 4. Cook a handful of any rice in boiling water with the added turmeric for around 15-18 minutes. Then cool the rice under water or serve warm. 5. Add the sliced cherry tomatoes, cucumber and diced red onion and the zest, along with the juice of the lemon. Add finely chopped parsley. Mix well in a bowl and set aside. 6. Toast your brioche buns and add any condiments you prefer and the cheese. Blanche your corn on the cob for around 6-8 minutes in boiling salt water.

April 2023 Dish of the Month Recipe

Scones with Clotted Cream & Jam

Ingredients: • 350g self-raising flour, plus more for dusting • 1 tsp baking powder • 85g butter, cut into cubes • 3 tbsp caster sugar • 175ml milk • 1 tsp vanilla extract • Squeezed lemon juice (see tips below) • Beaten egg, to glaze • Jam and clotted cream, to serve

Method: 1. Heat the oven to 220C/200C Fan/Gas 7. Tip the self-raising flour into a large bowl with ¼ teaspoon of salt and the baking powder, then mix together. 2. Add the butter, rub it in with your fingers until it looks like fine crumbs. Stir in the caster sugar. 3. Put the milk into a jug and heat in the microwave for about 30 seconds until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment. 4. Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first. 5. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round disc that's about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. Press what’s left of the dough back into a mound to cut out more 6. Brush the tops with a beaten egg, then carefully arrange them on the hot baking tray. Bake for 10 minutes until risen and golden on the top. 7. Eat once they've cooled down (but still warm) or cold, generously topped with jam and clotted cream. If freezing, wait until they have cooled before putting them in the freezer. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

March 2023 Dish of the Month Recipe

Leek and Potato Soup

Ingredients: • 1 tbsp vegetable oil • 1 onion, sliced

• 225g potatoes, cubed • 2 medium leeks, sliced • 2 pints vegetable stock • 150ml double cream or crème fraiche • Salt and freshly ground black pepper

Method: 1. Heat the oil in a large pan and add the chopped onions, potatoes and leeks. Cook for 3-4 minutes, or until the vegetables start to soften. 2. Add the vegetable stock and bring to the boil. Season with salt and pepper and simmer for 10 minutes, or until the vegetables are tender. 3. Blend until smooth, then reheat in a clean pan and stir in the cream or crème fraiche. Heat through and serve.

February 2023 Dish of the Month Recipe

Carrot and Lentil Soup

Ingredients: • 2 tsp of cumin seeds • A pinch of chilli flakes • 2 tbsp of olive oil • 600g of carrots, washed and coarsely grated • 140g of split red lentils • 1L of hot vegetable stock • 125ml of milk • Plain yogurt and naan bread, to serve

Method: 1. Heat a large saucepan and dry-fry the two tsp of cumin seeds and a pinch of chilli flakes for 1 minute, or until they start to jump around the pan and release their aromas. 2. Scoop out about half with a spoon and set aside. Add 2 tbsp of olive oil, 600g of coarsely grated carrots, 140g of split red lentils, 1L of hot vegetable stock and 125ml of milk to the pan and bring to a boil. 3. Simmer for 15 minutes, until the lentils have swollen and softened. 4. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). 5. Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan bread.

January 2023 Dish of the Month Recipe

Cottage Pie

Ingredients: • 1 tbsp olive oil • 1 brown onion, chopped

• 1 large carrot, cut into 1cm pieces • 1 celery stick, cut into 1cm pieces • 2 garlic cloves, crushed • 1kg of beef mince • 2 tbsp of tomato paste • 400g can of crushed tomatoes • 1 tbsp of Worcestershire sauce • 185ml of beef stock • 120g of frozen peas • 1.2kg of fresh mashed potato • 60g of grated cheddar

Method: 1. Preheat the oven to 220C. 2. Heat the oil in a large saucepan over medium-high heat. Add the onion, carrot and celery to the pan and cook, stirring occasionally for 5 minutes, or until the onion softens. 3. Add the garlic and cook for 30 seconds, or until fragrant. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 8 minutes, or until browned. 4. Add the tomato paste, tomato, Worcestershire sauce and stock, and then bring to a simmer. 5. Reduce the heat to medium-low and cook for a further 15 minutes, or until the mixture thickens slightly. Stir in the peas and then set aside for 15 minutes to cool. 6. Meanwhile, heat the mashed potato following packet directions. 7. Spoon the beef mixture into a ceramic 6cm-deep, 22cm-square (4L-capacity) baking dish. Top with the mashed potato and grated cheese. Bake for 10-15 minutes or until golden.

Dish of the Month 2022

2022 Dish of the Month

We are very proud of the food that is prepared by our Head Chef, Oliver Mischenko-Maiden, and his dedicated team here at 22 Street Lane Nursery. We’re keen to showcase the type of delicious and nutritious food that your children enjoy every day at the Nursery, so we have put together this ‘Dish of The Month’ FlippingBook. Each month the children’s favourite dish will be showcased, we will tell you all about the ingredients needed, as well as how to cook the recipe - so you can enjoy at home with your children!

January

February

March

April

Coming Soon

Coming Soon

Coming Soon

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Chicken Risotto

Chow Mein

Apple Crumble

Classic Scones

May

June

July

August

Coming Soon

Coming Soon

Coming Soon

Coming Soon

Sweet Potato Curry

Chicken Shawarma

Chicken Pakora

Beef Burritos

September

October

November

December

Coming Soon

Coming Soon

Coming Soon

Coming Soon

Fish Curry

Chicken Noodles

Vegan Bolognese

Oat Flapjacks

December 2022 Dish of the Month Recipe

Cranberry, Apricot and Oat Flapjack

Ingredients: • Oil, for greasing • 100g butter cubed • 100g golden Syrup • 50g mixed seeds, such as pumpkin, sunflower, linseed and sesame • 50g dried cranberries • 50g raisins • 50g dried apricots, cut into sixths • 250g jumbo porridge oats • 1 large free-range egg, beaten

Method: 1. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a shallow 20cm/8in loose-based square cake tin and line the base and sides of the tin with baking parchment. 2. Melt the butter and syrup together in a large saucepan over a low heat, stirring regularly with a wooden spoon. Take off the heat and stir in the seeds, cranberries, raisins and apricots and oats. Stir in the egg. 3. Spoon into the prepared tin and press until well flattened. Bake for 18-20 minutes, or until golden and lightly browned around the edges. 4. Mark the flapjack into 12 pieces without cutting all the way through, this will make it easier to cut the flapjack when it's cool. Leave until cold then cut the flapjack with a sharp knife. 5. Store in an airtight container, interleaved with baking parchment or foil for up to three days.

November 2022 Dish of the Month Recipe

Vegan Red Lentil Bolognese

Ingredients: • 3 tbsp of olive oil

• 2 onions, finely chopped • 3 carrots, finely chopped • 3 celery sticks, finely chopped • 3 garlic cloves, crushed • 500g bag dried red lentils • 2 x 400g cans chopped tomatoes • 2 tbsp tomato purée • 2 tsp each dried oregano and thyme • 3 bay leaves • 1 litre of vegetable stock • 500g spaghetti • Vegan parmesan, grated, to serve

Method: 1. Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 minutes until everything is softened. 2. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. 3. Bring to a simmer, then cook for 40-50 minutes until the lentils are tender and saucy - splash in water if you need and season. 4. If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. 5. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese.

October 2022 Dish of the Month Recipe

Chicken Noodle Soup

Ingredients: • 6 chicken drumsticks and 4 chicken thighs • 4 pints of water • 3 carrots, peeled, chopped • 2 celery stalks, trimmed, chopped • 1 large leek, trimmed, sliced • 2 large onions, peeled, chopped • 2 fresh bay leaves • 1 small bunch fresh thyme • 1 tsp black peppercorns • 1 tsp salt flakes • 150g egg noodles • 1 tbsp chopped fresh parsley • 1-2 tbsp chopped fresh chives, to serve

Method: 1. Place the chicken drumsticks and thighs into a large, deep pan and cover with the water. Add the carrots, celery, leek and onions. 2. Make a bouquet garni with the bay leaves and the thyme by tying the herbs together with kitchen string. Add the bouquet garni to the pan along with the peppercorns and salt. 3. Cover the pan with the lid and bring the mixture to a boil, then reduce the heat until it is simmering. Simmer for about two hours, skimming off any scum that rises to the surface of the liquid from time to time. Set aside to cool slightly, then strain the stock into a smaller pan. Pick the meat from the chicken drumsticks and add it to the strained broth. 4. When ready to serve the broth, bring it to a gentle simmer, then add the noodles. Cook the noodles according to packet instructions until tender, then stir in the chopped parsley. 5. Serve the chicken noodle soup in bowls with the chopped chives sprinkled over.

September 2022 Dish of the Month Recipe

Coconut Fish Curry

Ingredients: • 1 tbsp vegetable oil • 1 onion, finely chopped • Thumb-sized piece of ginger, finely grated • 3 garlic cloves, crushed • 1 small red chilli, shredded • 2 lemongrass stalks • 1 heaped tbsp medium curry powder • 1 heaped tbsp light muscovado sugar • Small bunch of coriander, stems finely chopped • 400g can coconut milk • 450g skinless cod fillets, cut into small pieces • 220g pack frozen raw whole prawns • 1 lime, halved • Cooked rice, to serve

Method: 1. Heat the oil in a wide, lidded frying pan, then soften the onion for 5 minutes. 2. Increase the heat a little, stir in the ginger, garlic, chilli and lemongrass, and cook for 2 minutes. 3. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer. 4. Add the fish to the sauce, place the prawns in here and there, and then squeeze over half the lime. pop on the lid and simmer for 5 more minutes, or until the cod is just cooked and flaking, and the prawns are pink through. 5. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

August 2022 Dish of the Month Recipe

Chicken Shawarma

Ingredients: • 2 lemons, 1 juiced, 1 cut into wedges to serve • 150g pot natural yogurt • 4 garlic cloves • A thumb-sized piece ginger, roughly chopped • 1-2 green chillies • A small pack of fresh coriander • ½ tsp turmeric • 1 tsp ground cumin • 1 tsp garam masala • 16 skinless, boneless chicken thighs • 1 large baking potato, cut in half lengthways • 6 shop-bought naan bread

Method: Tip all the ingredients, except the chicken and lemon wedges, into a blender with 1 tsp of sea salt and whizz to a smooth paste. Pile the chicken into a bowl, pour over the paste and mix until the chicken is completely coated. Cover and marinate for between 4-48 hours - the longer, the better. On the BBQ - Light a lidded barbecue and let the flames die down. Once the coals have turned ashen, pile them up on one side with a few coals scattered around the other. Thread all the chicken onto two long metal skewers so that they are really compact and add half a baking potato at each end. Place this to the side of the BBQ with only a few coals underneath. Pop the lid down and cook for 45-50 minutes, turning every 15 minutes, or until cooked through - prise the chicken pieces apart and check its at least 70C on your thermometer. Leave to rest for 5 minutes. In the oven - Heat the oven to 220C/200C Fan/Gas Mark 8. Sit the kebab across a roasting tin so it is suspended, or on top of a wire rac0. Cook for 45-55 minutes or until cooked through. Warm the naan on the BBQ or in the oven. Bring the kebab to the table to carve, wrap with warm naans, and serve with the other salads and lemon wedges for squeezing over.

July 2022 Dish of the Month Recipe

Sweet Potato and Paneer Curry

Ingredients: • 1 onion, finely chopped • 2 garlic cloves, crushed • 5cm fresh ginger, chopped

• 1 red chilli, deseeded and chopped • Fresh coriander with stalks chopped • 1 tsp ground cumin • 1 tsp ground coriander • 1 tsp turmeric • 1 tsp medium curry powder • 1 tsp garam masala • A pinch of salt and pepper • 400g chickpeas • 200g vegetable stock • 500g sweet potatoes, peeled and chopped into 2cm cubes • 400g chopped tomatoes • 150g spinach • 200g paneer cheese, cut into 2cm cubes • 1 tin of coconut milk

Method: 1. Colour the onion in the oil for five minutes before adding the ginger, garlic, chilli, coriander stalks and dried spices (except the garam masala). 2. Stir for five minutes then add the stock, chickpeas, chopped tomatoes, sweet potato cubes and coconut milk. 3. Season, stir and simmer for 20 minutes whilst you cook the paneer. 4. Colour the paneer in a hot frying pan with a lug of oil for 5 minutes. 5. Stir the seared paneer into the curry then mix in the garam masala, squeeze in the lemon, stir in the spinach and sprinkle over the coriander and serve.

June 2022 Dish of the Month Recipe

Healthy Beef Burritos

Ingredients: • 2 tbsp sunflower oil

• 1 onion, finely chopped • 4 garlic cloves, chopped • 1 tbsp ground cumin • 1 tbsp ground coriander • 1 tsp dried oregano • 500g beef mince • A pinch of golden caster sugar • 1 tbsp wine vinegar or cider vinegar • 400g can chopped tomatoes • 400g can black beans or kidney beans, with the can water • 8 flour or corn tortillas • 500g cooked rice • A selection of sliced avocado or guacamole, chopped

tomatoes, soured cream, shredded lettuce, sliced red onion, grated cheddar, sliced red chilli and lime halves, to serve

Method: 1. Heat the oil in a large pan. (A casserole dish is ideal) 2. Fry the onions for 8 minutes, then add the garlic, spices and oregano and cook for a further minute. 3. Crumble the mince over the onions and sizzle for 5 minutes, continue stirring it until browned. 4. Stir in the sugar and leave for a minute, then splash in the vinegar and pour in the tomatoes. 5. Simmer for another 5 minutes and then tip in the beans and water from the can. 6. Season the mixture, stir and simmer everything for 20 minutes until the beef is in a thick gravy. 7. To make the burritos, heat the tortillas following the pack instructions. 8. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping. Fold over the ends and roll up to seal. 9. Secure by wrapping with foil, if you'd like.

May 2022 Dish of the Month Recipe

Chicken Pakora

Ingredients: • 700g boneless chicken, cut into bite-sized pieces • 2 tbsp cornflour • 50g rice flour • 40g gram flour, sieved • 3 dried chillies, crushed or 3 green chillies, finely chopped

• ½ tsp chilli powder • ½ tsp curry powder • ½ tsp ground coriander • ½ tsp cumin • 2 small onions, chopped • Small bunch of coriander, finely chopped • Vegetable oil, for frying

Method: 1. Put the chicken in a large bowl, then use your hands to coat the pieces in the cornflour. Mix in the rice flour, followed by the gram flour. Add the chillies, spices, onion, coriander, and 1 tsp salt. 2. Gradually add around 150ml water until the ingredients have become moist and ever so slightly wet. 3. Fill a deep pan no more than a third full with vegetable oil and heat to 180C. 4. Squeeze a small amount of the pakora mixture together before carefully lowering it into the hot oil with a spoon. 5. Fry for 8-10 mins, turning regularly, until cooked through and browned all over. 6. Set aside on a plate lined with kitchen paper while you repeat with the remaining mixture, frying in small batches. 7. Serve hot with mango chutney.