Lunch Menus

On the vegetarian lunch menu for Week 7

Monday Pizza Tuesday Tomato and basil penne pasta Wednesday Salad rolls Thursday Roasted garlic and rosemary potatoes Friday Vegetable muffins …

On the vegetarian menu for Week 6

Monday Macaroni cheese Tuesday Puff pastry slice Wednesday Roast vegetable toasted wraps Thursday Shepherd’s pie Friday Sweetcorn pancakes …

On the vegetarian lunch menu for Week 5

Monday Salad rolls Tuesday Potato and corn muffins Wednesday Closed for Lower 1st Shakespeare filming Thursday Moroccan style curry with rice pilaf Friday Toasted bean burritos …

On the vegetarian lunch menu in Week 4

Monday Potato gnocchi with tomato and basil cream sauce Tuesday Bean tacos with salsa, Guacamole and sour cream Wednesday Sausage rolls Thursday Cheese and broccoli mornay bake Friday Vegetable quiche Glen Galloway Chef …

Corn Muffin recipe

Ingredients 300ml double cream 4eggs 200g flour 600g kifler potatoes (needs to be kifler) 1 tin sweet corn Bunch chives 50ml olive oil 100g grated cheese 100g butter/margarine (ideally butter) Salt and pepper to taste   Method Cook off potatoes skin on then mash till smooth Boil cream, butter and sweetcorn together in a pot.  Leave to cool slightly but don’t let the butter go firm. Add the flour and the oil to the potatoes. Crack the eggs into the cream and butter mix. Add the dry and wet ingredients together and mix well. Add the cheese and finally add the chopped chives Fill the mixture into muffin moulds. Cook at 180 degrees Celsius for 20 Minutes or until …

On the vegetarian lunch menu in Week 9

Monday Vegetarian bolognaise Tuesday Salad rolls Wednesday bean nachos with sour cream, guacamole and salsa Thursday Smokey roast potatoes with sweet chili and sour cream Friday Cheese and spinach puff pastry triangles …