Jacket potatoes
Fluffy jacket potatoes with a choice of baked beans, tuna and sweetcorn, or cheese, with toppings served separately.
Jumping JacksChildcare Re-imaginedHomemade on site, fresh each day, nutritious and delicious.
Open the dietary information beneath each week for meal options.
2–6 November 2026
Fluffy jacket potatoes with a choice of baked beans, tuna and sweetcorn, or cheese, with toppings served separately.
Beef mince in a rich vegetable gravy with peas and carrots, topped with creamy mashed potato.
Pasta in a sweet pepper, tomato and red lentil sauce with vegetables blended through, broccoli and sweetcorn, baked until golden.
Chicken with peppers and peas in a Spanish-style tomato and vegetable sauce, served with rice.
Chicken dippers served with potato wedges and rainbow vegetable sticks.
GF = gluten-free · DF = dairy-free · EF = egg-free · VEG = vegetarian.
Planning draft: “planned” is a recipe target; “alternative” is an adapted portion. Exact ingredients still need checking. EF checks and vegetarian substitutions are listed below.
9–13 November 2026
Chicken in a mild tomato and vegetable curry sauce with carrots and peas, served with rice.
A warming homemade soup with beef, noodles and plenty of vegetables, served with home-baked baguettes.
Lemon and herb baked fish served with new potatoes and peas.
Sausages baked in Yorkshire pudding batter, served with mashed potato, green beans and gravy.
Flatbreads topped with vegetable-rich tomato sauce, cheese and a choice of toppings, served with rainbow vegetable sticks.
GF = gluten-free · DF = dairy-free · EF = egg-free · VEG = vegetarian.
Planning draft: “planned” is a recipe target; “alternative” is an adapted portion. Exact ingredients still need checking. EF checks and vegetarian substitutions are listed below.
16–20 November 2026
Cod and leeks in a creamy sauce, served with new potatoes and broccoli.
Chicken, peas and carrots in a rich vegetable gravy, topped with mashed potato.
Quorn mince in a mild tomato chilli sauce with peppers, carrots and courgette blended through, served with rice and sweetcorn.
Layers of pasta, beef in a vegetable-rich tomato sauce and creamy sauce, baked until golden, with carrots and green beans.
Sausages in soft rolls, served with potato wedges and corn.
GF = gluten-free · DF = dairy-free · EF = egg-free · VEG = vegetarian.
Planning draft: “planned” is a recipe target; “alternative” is an adapted portion. Exact ingredients still need checking. EF checks and vegetarian substitutions are listed below.
23–27 November 2026
Chicken and peppers in a sweet and sour vegetable sauce, served with rice and broccoli.
Lamb mince in a rich vegetable gravy with peas and carrots, topped with creamy mashed potato.
Mixed vegetables in a mild coconut and Thai green curry sauce, served with rice and green beans.
Meatballs and pasta in a vegetable-rich tomato sauce, baked until golden, with broccoli and green beans.
Beef burgers in soft buns, served with potato wedges and sweetcorn.
GF = gluten-free · DF = dairy-free · EF = egg-free · VEG = vegetarian.
Planning draft: “planned” is a recipe target; “alternative” is an adapted portion. Exact ingredients still need checking. EF checks and vegetarian substitutions are listed below.
30 November–4 December 2026
Pasta with pepperoni in a vegetable-rich tomato and herb sauce, baked with a pizza-style topping and served with rainbow vegetable sticks.
Chicken baked in a mild BBQ sauce, served with potato wedges and rainbow slaw.
Fish, peas and carrots in a creamy sauce, topped with mashed potato.
Spaghetti in a creamy carbonara-style sauce, served with rainbow vegetable sticks.
Sausages in soft wraps, served with oven chips and baked beans.
GF = gluten-free · DF = dairy-free · EF = egg-free · VEG = vegetarian.
Planning draft: “planned” is a recipe target; “alternative” is an adapted portion. Exact ingredients still need checking. EF checks and vegetarian substitutions are listed below.
7–11 December 2026
Chicken and rice baked in a mild fajita-style sauce with peppers and sweetcorn, served with vegetable sticks.
Herby sausages served with creamy mashed potato, carrots, peas and gravy.
Pasta in a mild, smoky tomato sauce with peppers, carrots and courgette blended through.
A hearty homemade chicken and vegetable soup, served with home-baked baguettes.
Baguettes topped with vegetable-rich tomato sauce, cheese and a choice of toppings, served with corn on the cob.
GF = gluten-free · DF = dairy-free · EF = egg-free · VEG = vegetarian.
Planning draft: “planned” is a recipe target; “alternative” is an adapted portion. Exact ingredients still need checking. EF checks and vegetarian substitutions are listed below.
14–18 December 2026
Flaked salmon and rice baked with peas, sweetcorn and broccoli mixed through.
Beef, peas and carrots in a rich vegetable gravy, topped with sliced potatoes.
Pasta in a roasted pepper, courgette, aubergine and tomato sauce, baked until golden, with broccoli and carrots.
Chicken, carrots and peas in a rich vegetable gravy, served with new potatoes.
A festive selection of mini sandwiches, chicken bites and rainbow vegetable sticks.
GF = gluten-free · DF = dairy-free · EF = egg-free · VEG = vegetarian.
Planning draft: “planned” is a recipe target; “alternative” is an adapted portion. Exact ingredients still need checking. EF checks and vegetarian substitutions are listed below.
Please discuss your child’s dietary requirements with us. Ingredient checks have been completed; dietary arrangements are agreed individually.