www.snapdragonsnursery.com/healthy-eating

Snapdragons

menuAutumnMenu 2

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Healthy eating is not just about what we put on the plate. It is

about educating the children and giving them the knowledge

and independence to make healthy choices that will leave them

in good stead for the future.

Many of the children at Snapdragons eat up to ten meals

at nursery a week, making this the majority of their weekly

nutritional intake. For us, this is a huge responsibility and we

want to ensure that everything the children eat is of the best

quality, the menus are balanced and the children enjoy their

food.

We felt so passionately about this that we have teamed up

with the Vegetarian Society and the Soil Association, two

highly prestigious and influential partners. By achieving this

recognition we are guaranteeing that the food we serve your

children is locally sourced, high quality, freshly prepared and

nutritionally balanced.

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as many of our ingredients as possible are organic - unless we say otherwise.

www.snapdragonsnursery.com/healthy-eatingfind out more or give us some feedback at

Healthy eating at snapdragons

Taking a look at this week’s menu you can see a whole host of familiar favourites and

traditional recipes. Take toad in the hole for example. It oozes British-ness and we couldn’t

wait for the chance to stick in some of our delicious local sausages with flavours to make

your mouth water. When researching this dish and trying out new variations, we discovered

that the name originated, as you may (or may not) expect from people thinking it looked like

a toad sticking their head out of a hole. Now, we can’t see the resemblance ourselves to be

honest but it’s better than the alternative name used by some of “sausage toad”. As much as

we would love to make this dish look like an actual toad it seems this may be a tad difficult

to achieve on a large scale. Either way, we’re sure you’re going to love tasting it.

Elsewhere look out for some deliciously seasonal cauliflower soup to warm your bellies on

these cold Autumnal nights. Or maybe our butternut squash ravioli, a delicious homemade

pasta that contains a gorgeous filling.

For those of you looking to try one of the dishes at home take a look at our back page where

you can find out just how to make your own stir fry with tofu - an under-used ingredient

that can really spice up your meat-free dishes. Our children love it!

tofu!

our inspiration this week

Snack AM Lunch

Mo

nd

ay

Homemade bread

with Marmite & sliced banana

Baked macaroni & cheese

served with mixed peppers

Autumn pudding with cream

Tues

da

y

Crumpets with

organic butter & clementines

Chickpeas, spicy tomato and spinach

served with mash potato

Apple upside down cake

Wed

nes

da

y

Ryvita with soft cheese

and grated carrot

Roasted fish

Vegetable fingers with cous cous

all served with infused rice

Poach pears with cinnamon

Thu

rsd

ay

Rice cake with

seasonal fruit jams

Butternut squash ravioli with tomato sauce

served with seasonal steamed vegetables

Fruity bread pudding with cream

Frid

ay

Cream crackers

with grated cheese

Stir fry vegetables with Tofu

served with noodles

Banana caramel and coconut with organic cream

Organic milk / water Water

LuncH menu - two

Alternative meals suitable for vegetarians are marked with a

All dishes are freshly prepared onsite and are adapted for individual dietary requirements as necessary.

All our dairy is organic. None of our dishes contain GM ingredients, artificial sweeteners or additives.

All of the dishes on our menus have been accredited by the Soil Association and The Vegetarian Society.

Snack PM Afternoon tea

Mo

nd

ay

Tea cake

with organic butter

Cream of cauliflower soup

served with warm bread

Beetroot spicy cake

Tues

da

y

Homemade bread stick with

hummus dips & celery sticks

Spanish omelette with ham and cheese

Spanish omelette with spinach

Banana caramel with butterscotch

Wed

nes

da

y

Pitta fingers with

spinach dips & cucumber & celery sticks

Toad in the hole with onion gravy

served with steamed carrot and peas

Orange and apple slices

Thu

rsd

ay

Oat cakes with

spread & sliced apple

Seasonal vegetable cannelloni

with black eyed beans

Autumn fruit mix salad

Frid

ay

Bread sticks with

mixed bean dip & carrot sticks

Fish and potato cheese gratin

Vegetable gratin

Dates and sultana biscuits

Organic milk / water Water

afternoon tea menu - two

• Beef

• Blackberries

• Broccoli

• Brussel sprouts

• Cabbage

• Carrots

• Cauliflower

• Celery

• Cod

• Cox & gala apples

• Kale

• Leeks

• Lettuce

• Mackerel

• Marrow

• Parsnips

• Pears

• Potatoes

• Spinach

• Swede

• Sweetcorn

Here are some of the

seasonal ingredients on

the menu this week.

autumnseasonal ingredients

1. Lovejoys (fruit & veg)

2. Newton Farm (beef)

3. Fussels Fine Foods (rapeseed oil)

4. Ivy House Farm (organic milk)

5. Otter Valley Poultry (chicken)

6. Brown Cow (yoghurt)

7. M & J Seafoods (fresh fish)

8. Bartletts (pork)

25

mile

s10 m

iles

50

mile

s

12

3

8

4

5

6

7

Bristol

BathMelksham

Chippenham

some of our suppliers

We have recently started ordering meat in from Newton Farm Foods, a family business based

at Newton Farm, in the picturesque village of Newton St Loe, just on the edge of Bath. Their

farm shop specialises in locally grown and locally sourced high quality meats, some of which

they produce themselves on their farm.

They breed their own calves which stay with their mothers for about nine months, allowing

the calves to have the best start in life, forming strong bonds with their mothers and staying

on their mother’s milk. This means they are strong and healthy when they are weaned and

live together in a heard.

When we tasted the meats from Newton Farm we could see it was some of the best around

and so we didn’t hesitate to find a way to get it onto our menu at Snapdragons! Being able

to meet Hugh & Celia, who run the business was fantastic and allowed us to build up some

great relationships with local providers who we hope to work with long into the future.

find out more at www.newtonfarmfoods.co.uk

meet newton farm

1. In a large shallow bowl, whisk together the soy sauce, lemon juice and ginger. Marinade the tofu in this sauce for at least one hour.

2. In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, pepper and tofu over high heat, stirring frequently for about five minutes.

3. Add the green onions and marinade from the tofu and allow it to cook for just a few more minutes. Your vegetables should be tender but not too soft!

4. Serve it up with cooked soft noodles or rice - a dish for everyone to enjoy!

Makes enough for four

For the stir fry• 3/4 cup soy sauce• 1/2 cup lemon juice• 1 tbsp fresh ginger, grated or

minced• 1 block firm or extra-firm

tofu, well pressed and cut into 1 inch cubes

• 2 tbsp rapeseed oil or olive oil• 1/2 cauliflower, chopped• 1 bunch broccoli, chopped• 2 carrots, sliced• 1 onion, chopped• 1 pepper, any colour, sliced• 3 green onions (scallions),

sliced

www.snapdragonsnursery.com/healthy-eating

recipe of the week

Stir frywith tofu

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