Cooked lunches are freshly prepared on site each day.  The menus are rotated on a four-weekly basis. 

Samples of Cooked Lunch Menus:

Week 1
Monday:  Sausages, creamed potatoes and green beans followed by rice pudding
Tuesday: Pasticcio with broccoli followed by fruit salad
Wednesday: Chilli con carne with rice followed by ice cream with sauce
Thursday: Chicken provencale with pasta followed by jam sponge cake
Friday: Pizza, salad and french bread followed by jelly and cream

Week 2
Monday: Fishcakes with creamed potatoes and baked beans followed by butterscotch mousse
Tuesday: Tuna pasta bake with salad followed by fresh bananas and custard
Wednesday: Lasagne and sweetcorn followed by apple, cheese and biscuits
Thursday: Roast chicken with stuffing, roast potatoes, vegetables and gravy followed by Easter nests
Friday: Sausage and bean casserole followed by lemon cake

Week 3
Monday: Cheese pasta bake with peas and sweetcorn followed by rice pudding
Tuesday: Vegetable quiche, new potatoes and home-made coleslaw followed by jelly and cream
Wednesday: Tuna and sweetcorn lasagne with salad followed by semolina pudding
Thursday: Chicken tagliatelle followed by jam tart with cream
Friday: Sausage rolls with cheesy mashed potato and tomatoes followed by chocolate pudding

Week 4
Monday: Fish fingers with creamed potatoes and peas followed by raspberry mousse
Tuesday: Pasta bolognese with seasonal vegetables followed by fruit meringue
Wednesday: Lamb curry with rice followed by apple, cheese and biscuits
Thursday: Tuna and egg salad followed by jelly and cream
Friday: Macaroni cheese with ham and tomatoes followed by chocoate biscuit cake