| Mon | CHEESE TOASTIES (With green salad) |
| Tue | PUMPKIN SOUP |
| Wed | FRIED RICE |
| Thu | TOFU & EGG PAD THAI |
| Fri | SALAD WRAPS (PISA children packed lunch!) |
Vegan, egg-free, dairy free and gluten free options provided.
One of the main tricks of the kitchen is balancing a small budget without compromising on taste and nutrition. One of the ways we do this is by adopting an absolute minimal wastage policy. We pride ourselves in the kitchen by reinventing yesterday’s food to the teachers in their next day’s lunch or snap freezing it for future use. For instance
Left over curry turns into soup
” Left over soup becomes a base for quiche
” Leftover eggs from stir-fry or quiche are boiled and served
” Leftover milk becomes Paneer cheese
” Leftover yoghurt becomes Labneh cheese
” Leftover rice becomes rice salad
” Leftover saucy pasta becomes pasta bake
” Leftover sausage rolls &. ridiculous
