22 Street Lane Nursery - Dish of the Month

Dish of the Month 2023

2023 Dish of the Month

We are very proud of the food that is prepared by our Head Chef, Oli Michenko 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

Beef Burgers

Lamb Masala

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September

October

November

December

Coming Soon

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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.

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, Chris Milner, 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

Chicken Risotto

Chow Mein

Apple Crumble

Classic Scones

May

June

July

August

Coming Soon

Coming Soon

Coming Soon

Coming Soon

Chicken Pakora

Beef Burritos

Sweet Potato Curry

Chicken Shawarma

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.

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.

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.

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.

April 2022 Dish of the Month Recipe Classic 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 tsp salt and the baking powder, then mix. 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 roundabout 4cm deep. 6. 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. You may need to press what’s left of the dough back into a round to cut out another four. 7. Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 minutes until risen and golden on the top. 8. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

March 2022 Dish of the Month Recipe

Apple Crumble

Ingredients: • 6 large, sweet dessert apples, approx. 800g/1lb/12oz, peeled and chopped • 200g/7oz frozen mixed berries • 1 tbsp finely grated orange zest • 1 tbsp cornflour • 1 tsp ground ginger • 1 tsp ground cinnamon • 3 tbsp honey • Pinch of grated nutmeg For the crumble topping: • 75g/2¾oz porridge oats • 75g/2¾oz walnuts, chopped • 1 tsp ground cinnamon • 2 tbsp honey • 1 tbsp coconut oil, melted if solid

Method: 1. Preheat the oven to 180C/Gas 4. Lightly spray a baking dish or pie dish with cooking spray. 2. Peel, core and cut the apples into small diced pieces and place in a bowl with the berries, orange zest, cornflour, ginger, cinnamon, nutmeg and honey. 3. Mix well and spoon into the prepared dish. Press down gently with a spatula to create an even layer. 4. To make the crumble topping, mix together the oats, nuts and cinnamon in a small bowl. Make a well in the centre and pour in the honey and coconut oil. 5. Stir until fully combined. Crumble the topping over the fruit mixture to cover in an even layer. 6. Bake for 50-60 minutes, until the topping is lightly golden. Leave to cool for 20-30 minutes before serving.

February 2022 Dish of the Month Recipe

Chow Mein

Ingredients: • 150g/5oz medium egg noodles • 300g/11oz skinless chicken breast fillets, sliced into strips

• 150g/5oz bean sprouts • 2 tbsp light soy sauce • 1 tsp Chinese five-spice • 1 tsp chilli sauce (optional)

• 1 tbsp cornflour • 1 tbsp olive oil • 1 red pepper, seeds removed and thinly sliced • 1 spring onion, sliced lengthways • Freshly ground black pepper

Method: 1. Cook the noodles in a pan of boiling water for 2-3 minutes, until al dente, or according to packet instructions. Drain, then rinse under cold running water and drain again. Drizzle olive oil and toss through to prevent the noodles from sticking to each other. 2. Put the chicken strips in a bowl and season with a dash of light soy sauce, the five-spice powder and chilli sauce (if using). 3. Mix well, then lightly dust the chicken strips with the cornflour. 4. Heat a wok until smoking and add the olive oil, then add the chicken and stir fry for 3-4 minutes, or until the chicken is golden-brown and cooked through. 5. Add the red pepper and stir fry for 1 minute, then add the bean sprouts and spring onion and stir fry for 30 seconds. 6. Stir in the cooked noodles and season with the soy sauce, a dash of sesame oil and freshly ground black pepper. 7. Pile the noodles onto a serving plate and serve immediately.

January 2022 Dish of the Month Recipe

Chicken & Wild Mushroom Risotto

Ingredients: • 50g dried porcini mushrooms • 1 litre of chicken stock

• 250g pack dessert chestnut mushrooms, sliced • 8 rashers smoked streaky bacon, chopped • 50g butter • 1 onion, finely chopped • 300g risotto rice or arborio • 50g parmesan, finely grated • 500g of cooked chicken (breast or thigh), skinned and chopped • Handful of parsley leaves, chopped

Method: 1. Soak the dried mushrooms in 500ml of boiling water for 20 minutes, then drain the liquid into the stock. The mushrooms will have absorbed a lot of the liquid; you should have 1 litre in total. 2. Chop the soaked mushrooms and add them to the chestnut mushrooms. 3. To make the risotto, start by placing half the butter in a frying pan and then cook the bacon in it, then add the chopped onion. When they are soft, add the mushrooms and continue to cook for a few more minutes until soft. 4. Stir through the rice and continue to cook. 5. When you add the final ladle of stock, stir through the chicken to reheat. 6. Add the chopped parsley with the parmesan cheese and remaining butter, then leave everything to rest for a few minutes. After that, stir everything through and serve.

Dish of the Month 2021

2021 Dish of the Month

We are very proud of the food that is prepared by our Head Chef, Chris Milner, 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

Minestrone Soup

Tuna Pasta Bake

Duck Pancakes

Irish Stew

May

June

July

August

Coming Soon

Coming Soon

Coming Soon

Coming Soon

Pad Thai

Turkey Burgers

Syrup Muffins

Piri-Piri Chicken

September

October

November

December

Coming Soon

Coming Soon

Coming Soon

Coming Soon

Chickpea Soup

Veggie Yaki Udon

Chilli Con Carne

Chicken Pie

December 2021 Dish of the Month Recipe

Chicken & Leek Pie

Ingredients: • 1kg sweet potatoes cut into chunks

• 1 tbsp olive oil • 4 leeks sliced • 500g skinless chicken breasts, cut into small cubes • 2 tsp cornflour • 200ml of chicken stock • 1 tsp dried thyme • 2 tbsp Greek yoghurt

• 1 tbsp wholegrain mustard • 2 tbsp parsley finely chopped • Freshly ground black pepper

Method: 1. Preheat the oven to 200C/180C Fan/Gas Mark 6

2. Steam or boil the sweet potatoes for 15-20 minutes or until tender. Steaming will preserve more of the potatoes' antioxidant compounds. Whichever method you use, mash the potatoes once cooked. 3. Meanwhile, heat the oil in a large pan and add the chicken. Cook for 5 minutes. 4. Add the leeks to the pan and cook gently for around 3 minutes. 5. Put the cornflour into a small bowl or cup and add a little of the stock, mixing to a smooth paste. 6. Add the cornflour paste to the chicken, then gradually add the rest of the stock and the thyme to the pan and bring to a boil while stirring. Reduce the heat and simmer gently for 10 minutes until the leeks have reduced and the liquid has thickened slightly. 7. Remove from the heat and stir in the yoghurt, mustard, parsley and pepper to taste. 8. Divide the chicken mix between 4 individual pie dishes. Cover the filling with the sweet potato

mash and use a fork to make sure it covers and seals the filling. 9. Place the dishes on a baking tray and bake for 25 minutes.

November 2021 Dish of the Month Recipe

Healthy Chilli Con Carne

Ingredients: • 450g/1lb extra lean minced beef (5% fat) • 1 large red onion, finely chopped • 3 tsp finely grated garlic • 1 courgette, cut into 1cm pieces • 1 aubergine, cut into 1cm pieces • 1 red pepper, deseeded and cut into 1cm pieces • 2 tsp ground cumin • 1 tsp sweet smoked paprika • ½ tsp ground cinnamon • 1 tsp hot chilli powder • 400g tin red kidney beans in chilli sauce • 400g tin chopped tomatoes • 4 tbsp tomato purée • 200ml/7fl oz beef stock • 200g/7oz brown basmati rice • Salt and freshly ground black pepper • 4 tbsp fat-free natural yoghurt and chopped fresh coriander, to serve

Method: 1. Spray a large frying pan with cooking spray. Add the beef and stir-fry over a high heat for 5-6 minutes, or until lightly browned. 2. Add the onion, garlic, courgette, aubergine and red pepper and stir-fry for a further 3-4 minutes. Add the cumin, smoked paprika, cinnamon and chilli powder and stir-fry for 1-2 minutes. 3. Add the kidney beans, tomatoes, tomato purée and stock and season well. Bring to the boil, then reduce the heat to a simmer, cover and cook for 25-30 minutes, stirring occasionally. 4. Uncover, stir, and cook over a medium heat for 10 minutes. 5. Meanwhile, cook the rice according to the packet instructions. 6. Ladle the chilli over the rice in warmed bowls and serve immediately, with a dollop of fat-free yogurt and some chopped coriander.

October 2021 Dish of the Month Recipe

Veggie Yaki Udon

Ingredients: • 1½ tbsp sesame oil • 1 red onion, cut into thin wedges • 160g mangetout • 70g baby corn, halved • 2 baby pak choi, quartered • 3 spring onions, sliced • 1 large garlic clove, crushed • ½ tbsp mild curry powder • 4 tsp low-salt soy sauce • 300g ready-to-cook udon noodles • 1 tbsp of ginger, chopped

Method: 1. Heat the oil in a non-stick pan or wok over a high heat. 2. Add the onions and fry for 5 minutes. 3. Stir in the mangetout, corn, pak choi and spring onions and cook for 5 more minutes. 4. Add the garlic, curry powder and soy sauce, then cook for another minute. 5. Add the udon noodles along with the ginger and reserved brine and stir in 2-3 tbsp of hot water until the noodles are heated through. 6. Divide between bowls and serve.

September 2021 Dish of the Month Recipe

Chickpea Tagine Soup

Ingredients: • 2 red peppers • 1 tbsp rapeseed oil • 1 red onion, thinly sliced • 2 large garlic cloves, crushed • 2 tsp ground coriander • 1 tsp ground cumin • 2 tbsp rose harissa paste • 2 x 400g cans chickpeas, drained and rinsed • 1 ½ low-salt veg stock • 150g kale, chopped • 1 lemon, zested and juiced • 50g dried apricots, finely chopped • ½ small bunch parsley, finely chopped • Fat-free natural yogurt, to serve

Method: 1. Heat the grill to its highest setting. Halve and de-seed the peppers, then lay cut-side down on a baking paper lined with foil. 2. Grill for 10-15 minutes, or until blistered and softened. Leave until cool enough to handle, then remove and discard the skins. Slice the roasted peppers into thin strips. 3. Heat the oil in a large saucepan over a low heat. Fry the onion for 8-10 minutes until softened. Stir through the garlic, coriander, cumin and harissa paste and cook for 1 minute more. Add the chickpeas and stock, bring to the boil and simmer for 15 minutes, covered. 4. Stir the peppers through the soup with the kale, lemon zest juice and apricots, then cook while covered for another 5 minutes. 5. Ladle the soup into bowls and serve with the chopped parsley sprinkled over and a touch of yogurt, if you like.

August 2021 Dish of the Month Recipe

Piri-Piri Chicken

Ingredients: • 1 chicken, about 2kg • 2 dried hot chillies • 100ml red wine vinegar • 6 red chillies • 6 garlic cloves • 2 tsp smoked paprika • 1 tsp dried oregano • 1 tsp dried thyme • 1 tsp golden caster sugar • 2 lemons, juiced

Method: 1. To make the marinade, tip the dried chillies and the vinegar into a pan and bring them to the boil. Remove them from the heat and leave the chillies to soak until the vinegar is cold. Put the red chillies, garlic, soaked dried chillies and vinegar in to a food processor and blitz the mixture. Add the smoked paprika, oregano, thyme, sugar, a pinch of salt and the lemon juice. Blitz again to a paste and set aside. 2. Sit the chicken in a shallow dish and use a small knife to score all over with cuts around 1cm deep. Make sure you do the legs and the underside. Tip the marinade over the chicken and massage into the cuts. Cover and chill for at least 4 hours, but overnight would be better. 3. When you’re ready to cook, heat oven to 180C/160C Fan/Gas Mark 4. Roast the chicken for one hour, then turn the heat up to 220C/200C Fan/Gas Mark 7 and cook for a further 30-35 minutes, until a crust has formed on the outside of the chicken. 4. Remove the chicken from the oven and leave to rest for 30 mins. Serve with a selection of your favourite sides, such homemade wedges or jacket potatoes, coleslaw, buttered corn cobs or chilli and mint peas.

July 2021 Dish of the Month Recipe

Apple, Carrot and Maple Syrup Muffins Ingredients: • 75g Self-Raising flour • 150g Plain wholemeal flour • 50g Brown sugar

• 1 ½ tsp Baking powder • ½ tsp Ground cinnamon

• ½ tsp Ground ginger • 125ml Vegetable oil • 60ml Organic honey • 60ml Maple syrup • 2 medium eggs, lightly beaten • ½ tsp Vanilla extract • 1 large apple, peeled, cored and grated • 75g Carrots, peeled and grated • 65g Raisins

Method: 1. Pre-heat the oven to 180C.

2. Combine the flour, sugar, baking powder, cinnamon, ginger and salt in a mixing bowl. 3. In a separate bowl, combine the oil, honey, maple syrup, eggs and vanilla extract. 4. Beat lightly with a wire whisk until blended. Add the grated apple, carrots and raisins to the liquid mixture and stir well. 5. Fold in the dry ingredients until it just combines, but don’t over mix or the muffins will become heavy. 6. Line a muffin tray with 12 paper cups and fill until two-thirds full. Bake for 20 to 25 minutes. You can also make mini muffins which are ideal for children, they will take 15 to 20 minutes to bake. 7. Leave the muffins to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

June 2021 Dish of the Month Recipe

Healthy Turkey Burgers

Ingredients: • 2 tbsp of olive oil • 1 large onion finely chopped • 2 garlic cloves, crushed

• 85g of porridge oats • 450g of turkey mince • 100g of dried apricots, finely chopped • 1 large carrot, grated • 1 egg, beaten • Cucumber slices, to serve

Method: 1. Heat 1 tablespoon of oil in a pan and gently fry the chopped onion for 5 minutes until they become soft. Then add the garlic and cook for 1 minute. Finally, add the oats and fry for a further 2 minutes before transferring everything into a bowl and setting it aside to cool. 2. Add the rest of the ingredients to the cooled mixture and mix well with your hands. Season to taste and shape into 8 burger patties. 3. Heat the oven to 200 ° C Fan/180 ° C/Gas Mark 6. Heat the remaining olive oil in a large, non-stick frying pan and sear the burgers on each side until well coloured (should take around 3-4 minutes). Transfer the patties to a baking sheet and cook in the oven for 10-15 minutes. Serve in rolls or brioche buns with a tangy, tomato chutney. 4. For the chutney, heat 1 tablespoon of olive oil in a pan and add 1 finely chopped onion. Cook for 5 minutes until softened, then stir in 1 crushed garlic clove and cook for a further minute. Add 1 tablespoon of sundried tomato paste, a 400g can of good-quality chopped tomatoes and a pinch of sugar. Gently cook for 20-25 minutes until rich and thick. Leave to cool before serving.

May 2021 Dish of the Month Recipe

Pad Thai

Ingredients: • 250g flat rice noodle • 3 garlic cloves, roughly chopped • A good handful of coriander and stalks • 1 red chilli, seeds removed, roughly chopped • 2 lime, zest and juice • 2 tbsp pomace oil • 20 raw tiger prawns, de-shelled, heads and black vein removed • 6 spring onions, trimmed and finely sliced

• 100g of bean sprouts • 3 tbsp Thai fish sauce • 1 tbsp light soft brown sugar • 2 large free-range eggs, beaten • Lime wedges, to garnish

Method: 1. Cook the noodles according to the packet’s instructions, then drain them and set aside. 2. In a pestle and mortar (or blender), make a paste from the garlic, coriander stalks, red chilli and lime zest. 3. Heat the oil in a wok or a large non-stick frying pan over a high heat. When the oil is just at smoking point, add the paste and fry for about 1 minute. 4. Add the prawns, half of the spring onions and half of the beansprouts, then stir-fry for 3 minutes. 5. Add the drained noodles and mix thoroughly. Stir in the lime juice, fish sauce and brown sugar, then cook for a further 2 minutes. 6. Pour in the beaten eggs and mix everything together with the noodles until just cooked. 7. Tumble the noodles out onto warmed serving plates and serve garnished with the coriander leaves, lime wedges, as well as the remaining spring onions and bean sprouts.

April 2021 Dish of the Month Recipe

Irish Lamb Stew

Ingredients: • 50g butter • 900g of diced lamb • 3 onions • 2 carrots • 2 large potatoes • 6 sprigs of fresh thyme • 3 fresh bay leaves • 150g pearl barley • 500ml of water

Method: 1. Preheat the oven to 180ºC/Gas 4. 2. Heat the butter in a large frying pan over medium heat and brown the diced lamb, then remove to a plate. 3. Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl. 4. Peel and slice the potato, then spread half in a layer in a large casserole dish and season well. 5. Add a layer of onion and carrot, the diced lamb, thyme and bay leaves, then season again. 6. Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato and add 500ml of water. 7. Cover and bake for 1 hour and 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.

March 2021 Dish of the Month Recipe

Shredded Crispy Duck and Pancakes

Ingredients: • 4 duck legs • 12 Chinese pancakes • 60g of Hoisin sauce • 4 spring onions, shredded • 1 cucumber, thinly sliced

For the marinade • ½ cup spring onion (75 g), chopped • ½ cup ginger (25 g), finely diced • 2 tablespoons of salt • 2 tablespoons of Chinese five spice • 2 tablespoons of soft brown sugar

Method: 1. Preheat the oven to 160 ° C (320 ° F). 2. Lightly score into the skin of the duck legs. 3. In boiling hot water, add vinegar and sugar, then stir. Submerge the duck legs in the glaze mix for 20 seconds. 4. Pat the duck legs dry with kitchen roll. Mix them well all the marinade ingredients and give the duck legs a good rub in the marinade. 5. On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up. 6. Roast the duck legs for 30 minutes on 160 ° C. Then turn up the oven to 200 ° C and roast the duck for another 20 minutes. 7. Rest the duck legs for 10 minutes, then shred them with two forks. 8. Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber.

February 2021 Dish of the Month Recipe

Tuna and Red Pepper Pasta Bake

Ingredients: • 2 tablespoons of dairy free butter • 2 cloves of garlic, chopped • 3 large red peppers, seeded and roughly chopped • 3 spring onions, chopped • 3 (160g) tins of tuna, drained • 2 tins of chopped tomatoes

• 50 grams of spinach • 300g of penne pasta

Method: 1. Preheat the oven to 180 C / Gas 4. 2. Bake the peppers in the oven until soft 3. Bring a pan of water to the boil and then cook the pasta until soft 4. Melt the butter and add the garlic, pepper and spring onions. Cook and stir this mixture for 5 minutes until softened slightly. 5. Add the remainder of the ingredients, stir well and then transfer to a baking dish, seasoning lightly with a salt and pepper. (You can blend the sauce before adding the tuna if you wish) 6. Add the cooked pasta and gently stir 7. Bake in the preheated oven for 20 minutes until piping hot and golden brown. 8. Remove from the oven and serve.

January 2021 Dish of the Month Recipe

Minestrone Soup

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

• 2 carrots, peeled and chopped • 3 large celery, sticks, chopped • 2 garlic cloves, finely chopped • 2 tbsp tomato purée • 400g tin chopped tomatoes • 1.2 litres/2 pints vegetable or chicken stock, made from stock cubes • 100g dried spaghetti, broken into short lengths • ¼ head green cabbage, finely shredded • Salt and freshly ground black pepper

Method: 1. Heat the olive oil in a large, lidded saucepan over a medium heat. Add the onion, carrots and celery, then season with a little salt and pepper and cook for about 10 minutes, stirring occasionally until the vegetables have softened. 2. Add the garlic and fry for another minute. Stir in the tomato purée and cook for a further 3 minutes. 3. Tip in the tomatoes and stock. Cover with a lid and bring slowly to the boil. Reduce the heat to a simmer and cook for 15 minutes. 4. Add the pasta and cook for a further 10 minutes, or until the pasta is cooked. Add the cabbage and cook for another 2 minutes. If the soup is too thick, add some hot water to reach your preferred consistency. 5. Season to taste with salt and pepper before serving.

Dish of the Month 2020

2020 Dish of the Month

We are very proud of the food that is prepared by our Head Chef, Chris Milner, 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

Chinese Noodles

Lamb Stew

Coconut Soup

Chicken Pie

May

June

July

August

Coming Soon

Coming Soon

Coming Soon

Coming Soon

Blueberry Muffins

Thai Red Curry

Teriyaki Chicken

Chia Seed Cake

September

October

November

December

Coming Soon

Coming Soon

Coming Soon

Coming Soon

Baked Turon

Challah Bread

Huevos Rancheros

Festive Flapjack

December 2020 Dish of the Month Recipe

Festive Flapjacks

Ingredients: • 4 dried figs

• 30g of sour cherries • 30g of cranberries • 30g of pumpkin seeds • 50g of butter • 100g of demerara sugar • 2 tbsp of honey • 100g of porridge oats • 100g of rolled oats • 100g of dark chocolate • 20g of chia seeds

Method: 1. Turn the oven on to 180°C/350°F/Gas 4.

2. Roughly chop the figs and then add these to a food processor along with the sour cherries, cranberries and half the pumpkin seeds. Add a spoonful of chai seeds and blitz everything together - but not for long - so you are left with nice sizeable chunks of the seeds and fruit. 3. Tip this mixture into a large mixing bowl along with the rest of the whole pumpkin seeds and chia seeds 4. Melt the butter with the sugar and honey in a pan, trying not to stir it too much and allowing it to melt together gradually. 5. Once melted, mix in the oats and the fruit. Then spread the mixture out evenly in an oven tray then bake for 25 minutes. 6. Melt the chocolate slowly in a bowl over simmering water. When the flapjacks are baked, cut them into small rectangles and dip them as far as you dare into the melted chocolate. 7. Allow to chill for 20 minutes in the fridge and then serve.

November 2020 Dish of the Month Recipe

Huevos Rancheros (v)

Ingredients: • 2 tbsp olive oil • 1 small onion, diced • 2 garlic cloves, crushed • 1 tsp ground cumin • ¼ tsp chilli powder • ½ tsp of oregano • 4 eggs

• 4 small, floured tortilla • 1 large tomato, diced • 30g of cheddar, grated • A handful mixed chillies roughly chopped • 1 lime, half juiced, half cut into wedges, to serve • Chopped coriander, to serve

Method: 1. Heat a tablespoon of oil in a large pan. Add the onions with a pinch of salt and cook until golden (around 3-4 minutes). Add the garlic and cook for a further minute. 2. Stir in the beans, cumin, chilli powder, oregano and 100ml of water. Cook for 5-7 minutes, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside. 3. Place the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat and place the pan in the oven until the whites of the eggs are firm. 4. To assemble, spread the beans onto the tortillas, add the tomatoes and jalapenos and sprinkle with cheese, squeeze of lime juice and a baked egg, then scatter with coriander. Serve with the lime wedges on the side.

October 2020 Dish of the Month Recipe

Challah Bread

Ingredients: • 500g of strong white bread flour, plus extra for dusting • 70g of caster sugar • A 7g sachet fast-action dried yeast • 2 eggs, beaten • 70ml of sunflower oil, plus extra for the bowl • 1 tbsp of chia or sesame seeds (optional) • 1 tsp of honey (optional glazing)

Method: 1. Combine the yeast, a pinch of the sugar and a couple tablespoons of lukewarm water in a small bowl. Stir to dissolve the yeast, then leave for 10 minutes. 2. Meanwhile, combine the flour, the remaining sugar and 3 tsp of fine salt in a large bowl. Make a well in the centre, then add half the beaten egg, the yeast mixture and the oil. Pour in 200ml lukewarm water and stir with a spoon, then mix using one hand, keeping the other clean while you bring the dough together. Gradually add a little water to just bring it together if the mix is too dry, you don't want it to get too wet and sticky. The dough should be moist, but not soggy. 3. Once the dough has come together, turn it out onto a lightly floured surface. Knead using both hands for 10 minutes until smooth. If it gets very sticky, add a very small amount of flour. Stretch the sides of the dough down and pull together to form a ball. Lightly oil a bowl, then lightly roll the dough ball around the bowl so it's coated in the oil. Cover with a clean tea towel and leave in a warm place for 1 hour. 4. Line a baking sheet with baking parchment. Turn the dough out onto a clean work surface and divide into three equal pieces. Roll each piece into a long shape about 25cm long, tapering them slightly at both ends. Lay the pieces out in front of you, parallel to one another. Bring together at the top end, then plait them down the length, tucking in the ends when you reach the bottom. Leave to rise until puffy and billowy, about 40 minutes. 5. Heat the oven to 200 ° C/180 ° C Fan/Gas 6. Gently brush the rest of the beaten egg all over the challah, getting it into all the crevices, and sprinkle with the chia or sesame seeds, if using. 6. Bake on a middle shelf of the oven for 25-30 minutes, until the loaf is golden brown underneath and sounds hollow when tapped. Cool on a wire rack when taken out of the oven.

September 2020 Dish of the Month Recipe

Method: 1. Preheat your oven to 400ºF/200ºC/Gas Mark 6 (375ºF/190ºC/Gas Mark 5 with convection). Line a baking tray with non-stick foil and put it in the oven to preheat. 2. Prepare the cinnamon sugar by combining the ground cinnamon and granulated sugar. Then whisk the egg and water together in a separate bowl. 3. Peel the bananas and quarter them. Dip each quartered piece in the cinnamon sugar mixture and lay at the centre of one lumpia wrapper. One corner of the wrapper should be facing you; lay the banana piece horizontally and fold the corner closest to you over the banana. Fold the left and right corners in towards the banana and wrap tightly. 4. When you get to the last fold, brush the ends with the egg and fold to seal. Repeat with the remaining ingredients. 5. Once the oven has finished preheating, brush the top half of the banana spring rolls with the egg mixture and arrange them on the baking tray. Don't pack them too closely to allow air to pass through between the rolls so they crisp up. Sprinkle the sugar on top of the spring rolls before baking. (This step is optional but adds more crunch to the rolls.) 6. Bake the Turon for roughly 27 minutes, rotating the pan halfway through the baking time. Pull them out of the oven when they are nice and golden. Cool for a couple of minutes and enjoy. These are great on their own or can be served with ice cream and/or chocolate/caramel sauce as an extra special treat! Baked Turon (Banana Lumpia - Filipino Banana Spring Rolls) Ingredients: • 4 large ripe bananas • 16 Lumpia/egg roll wraps • 1 egg • 1 tablespoon of water • 5 tablespoons of brown sugar • 1½ teaspoons of ground cinnamon

August 2020 Dish of the Month Recipe

Chia Seed Cake

Ingredients: • 100g Demerara Sugar • 1 Tbsp of Honey • 170g Salted Butter • 3 Medium Eggs • 225g Self-Raising Flour • 1 Tsp Baking Powder • 2 Tsp of Lemon Juice • 3 Tbsp of Chia Seeds

Method: 1. Pre-heat the oven to 160°C Fan/Gas 4/180°C. Oil a 20cm round cake tin and cut a piece of baking parchment out for the base. To aid with the mixture when it’s rising, either sprinkle flour or sugar around the oiled sides. 2. Weigh out the sugar, honey and butter into a mixing bowl. Mix them together until it’s as light and fluffy as possible with an electric mixer. 3. Add in the eggs and lemon juice, then mix again. 4. Your mixture should be nice and fluffy now with plenty of air in it, so there’s no need for anymore heavy mixing. Add in the flour, baking powder and chia seeds, then gently blend everything together, making sure everything is well mixed whilst trying to retain as much air as possible. 5. Pour this into the cake tin and level out the mixture. Bake in the oven for about 30 minutes before checking. Poke a knife into the center and check if it comes out clean. If not, keep checking every 5 minutes until it does.

July 2020 Dish of the Month Recipe

Teriyaki Chicken

Ingredients: • 2 tbsp of toasted sesame oil • 6 skinless and boneless chicken thighs, sliced • 2 large garlic cloves, crushed • 1 thumb-sized piece of ginger, grated • 50g of runny honey • 30ml of light soy sauce • 1 tbsp of rice wine vinegar • 1 tbsp of sesame seeds, to serve • 4 spring onions, shredded, to serve • Sticky rice, to serve • Steamed bok choi or spring greens, to serve

Method: 1. Heat the oil in a non-stick pan over a medium heat. Then add the chicken and fry for 7 minutes, or until it turns golden. 2. Add the garlic and ginger, then fry for a further 2 minutes. Stir in the honey, soy sauce, vinegar and 100ml of water. 3. Bring to the boil and cook for around 5 minutes over a medium heat. At this poinw the chicken will be sticky and coated in a thick sauce. 4. Scatter the spring onions and sesame seeds over the top, then serve the chicken with the rice and steamed vegetables of your choice.

June 2020 Dish of the Month Recipe

Mild Thai Red Fish Curry

Ingredients: • 1 tbsp vegetable oil • 1 tbsp ginger & garlic paste • 5-6 tbsp red curry paste • 800ml coconut milk • 500g boneless and skinless Cod fillet • Kaffir lime leaves (ideally fresh) • 2 tbsp fish sauce • 1 tsp brown sugar • ½ small pack Thai basil (Basil or coriander) • 1 red chili, sliced diagonally • Thumb-sized piece ginger, cut into matchsticks • Cooked jasmine rice, to serve

Method: 1. Heat 1 tbsp vegetable oil in a large pan on a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 minutes. Add 5-6 tbsp red curry paste, sizzle for a few seconds, then pour in 800ml coconut milk. 2. Bring to the boil and then reduce to a simmer, stir a little and wait for the oil to rise to the surface. 3. Add 500g of skinless, boneless Cod fillet, cut into chunks, as well as kaffir lime leaves and simmer for 12 minutes (or until the Cod is cooked through). 4. Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste - if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar. 5. Bring to the boil, take off the heat and add ½ small pack basil and coriander 6. Spoon the curry into four bowls and top with 1 red chili, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.