Header Image

Recipes for you!

Kids love getting messy in the kitchen! We’ve put together these recipes with the help of school caterers from every LACA region to offer you a great start in getting the little ones excited about good food. Whether it’s shaping the lamb kofta balls to go in pittas or measuring out the ingredients for the carrot and orange cupcakes there is sure to be something to keep your family busy!

Each recipe is easy to follow, healthy and very tasty. Why not try creating your own culinary masterpiece in your kitchen!

We even tried three ourselves at home, click on the Pork & Apple Burger, Lean Beef Meatballs or the BBQ Chicken Wrap images to follow along with us in our videos. Alternatively you could download the PDF version for your little helper to read out the instructions!

Our Recipes

All of the recipes have been provided by school caterers from around the country, and include as much fresh produce where possible to encourage children to think about food in a healthy way.

Click on the recipe titles below and open up a world of tasty meals cooked in schools.

Lamb Kofta Pitta Pockets & Cucumber Raita

Lamb Kofta Pitta Pockets & Cucumber Raita


Thanks to Newcastle City Council (Representing the NE LACA Region)

100g Onion

1 Eggs

1/4 Lemon

Sprinkle Dried Thyme

400g Minced Lamb

Salt and Pepper

Wholemeal Mini Pitta Bread


½ tsp finely chopped mint leaves

Natural Yogurt


Pre-heat the oven to 170c.

Finely chop onion, whisk eggs and zest lemon.

Mix together with minced lamb, dried thyme and season.

Shape into 10 balls and transfer to a full size shallow gastronorm tin.

Cover and chill in fridge to allow the mixture to firm up.

Cut cucumber into small dice then fold into yogurt with chopped mint.

Cook koftas in hot oven for approximately 20 minutes until golden brown.

Serve in warm pitta pockets drizzled with cucumber raita.

Tuna Arrabbiata Pasta Gratin

Tuna Arrabbiata Pasta Gratin


Thanks to Leicester City Catering (Representing the East Midlands LACA Region)

  • 1tsp olive oil
  • 1 red and 1 yellow pepper, deseeded and sliced
  • 2 garlic cloves, crushed
  • Pinch crushed dried chillies
  • 2 x 400g cans chopped tomatoes
  • 50g mixed pitted olives, whole or roughly chopped (optional)
  • Pinch caster sugar
  • 250g wholemeal pasta shapes
  • 2 x 200g  cans tuna steak in spring water, drained and flaked
  • 25g fresh wholemeal breadcrumbs
  • 2tbsp grated parmesan


Heat the oil in a large saucepan and fry the peppers for about 5 minutes until starting to caramelise. Add the garlic and chillies, cook for 30 seconds, then tip in the tomatoes and olives (if using). Season, add a pinch of sugar, bring to the boil, then simmer, uncovered, for 10 minutes.

Meanwhile, cook the pasta according to pack instruction. Heat the grill. Drain the pasta and mix into the tomato sauce, along with the tuna. Tip into a large ovenproof dish. Mix the breadcrumbs and parmesan together and scatter over the top. Grill for 3-4 minutes or until the topping is crisp and golden.

Serve with green salad, if you like.

Escovitch Salmon

Escovitch Salmon


Thanks to the London Borough of Enfield, representing the London Region

4 Salmon Fillets (120 – 140g)

3tbl Olive Oil

Thanks to London Borough of Enfield (Representing the London Region)

1tbl Vinegar

1 Onion, finely sliced

1 Red Chilli

2 sprigs Fresh Thyme

1tsp Fresh Ginger

1 bunch Spring Onion, finely sliced

1 Pepper, thinly sliced

1tsp Honey

Seasoning to taste


Fry the onion, ginger and chilli in olive oil, once softened add the vinegar.

Add the rest of the ingredients and cook for about 30 seconds (check and adjust seasoning, may need more honey or vinegar).

Once cooled spoon the mixture over your Salmon and allow to marinate for a minimum of ½ hour. Then place in a pre-heated oven (180°) for approx. 10-12 minutes.

Baked Cauliflower, Carrot & Cheese Pie

Baked Cauliflower, Carrot & Cheese Pie


Thanks to Dudley City Council (Representing the West Midlands LACA Region)


150 grams flour

3 tablespoons water

1 egg

pinch salt

50g tablespoons butter (50 grams)


300g cauliflower florets

4 -5 small carrots (cut lengthwise and sliced again if too large)

2 tablespoons olive oi

pinch or two salt

Sprinkle Oregano

Fresh thyme

200g cheese


In a medium bowl whisk together flour and salt, add water, egg and butter, combine with a fork until dough starts to come together, then move to a lightly floured flat surface and knead until soft and smooth (add a little flour if too sticky), wrap in plastic and refrigerate for 30-60 minutes.

In a medium frying pan add olive oil, broccoli, sprinkle with salt and oregano and sauté on medium to high heat, stirring constantly until a few cauliflower florets just start to brown. Remove cauliflower with a slotted spoon and then add the carrots and a sprinkle of oregano, a pinch of salt and sauté for 2-3 minutes, remove from heat.

In a medium bowl mix together with a fork, shredded Fontal or Gruyere cheese, Parmesan and egg, set aside.

Pre-heat oven to 350° (180° Celsius). Lightly grease a loaf tin

Remove dough from fridge and knead a couple of times to soften, lightly flour the dough and rolling pin and roll out and fit into loaf pan, with a fork lightly prick the bottom of the dough, then cover dough with a piece of parchment paper and cover with dried beans or pie weights, bake for 10 minutes, remove from oven, remove beans and parchment paper.

Pour half the cheese mixture on top of dough, spread half the broccoli and half the carrots, repeat with the other half of ingredients. Top with a sprinkle of oregano and a sprig or 2 of thyme. Bake for approximately 20-25 minutes.

1 egg

Roast Vegetable Cous Cous

Roast Vegetable Cous Cous


3 Mixed Peppers – sliced

1 Courgette – sliced

1 tbsp Vegetable Oil

1 Garlic Clove, chopped finely

250g/9oz Cous Cous

300ml/11floz/1/2 pint boiling water

1 Vegetable Stock Cube

Basil leaves torn

140g/5oz feta/Cheddar Cheese


Pre heat oven to 200C/ Gas mark 6

Coat the vegetables with oil and garlic and place in the oven to roast for 30 minutes until they are crisp at the edges and softened

Add boiling water to stock cube. Pour the cous cous into a bowl and add the stock. Cover and leave couscous to absorb the stock for 5 minutes

Fork the couscous through gently to separate the grains

Add the roasted vegetables and torn basil leaves

Pile the roasted vegetable cous cous in to serving dish and sprinkle feta or cheddar cheese on top

Sweet Potato Wedges

Sweet Potato Wedges


Medium sweet potato per adult, ½ potato per child unpeeled and cut into wedges.

1 tablespoon sunflower oil.


Toss the sweet potatoes in the oil

Spread on a baking tray

Bake for 30 minutes, turning half way through cooking time.

BBQ Sauce

BBQ Sauce


Thanks to Carmarthenshire County Council – Catering Division (Representing the Wales LACA Region)

1.5oz/45g onions

½ tspn garlic powder

1oz/28g granulated sugar

28ml Soy Sauce or Worcester Sauce

140ml Tomato Ketchup

140ml Water or Pineapple Juice

3g Bouillon

6g cornflour to thicken

Pepper to season


Peel and chop the onions

Place all the ingredients except the cornflour into a saucepan

Bring to the boil and simmer

Thicken with cornflour, mixed with a little water to make a thin paste

Bring back to the boil to a temp above 75c

Serve between 63c and 75c

Carrot & Orange Cupcakes

Carrot & Orange Cupcakes


Thanks to CATERed (Representing the SW LACA Region)

125g Margarine

85g Caster sugar

125g Self-raising flour

2 Eggs

1/2 tsp Mixed spice

85g Carrots grated

2 tsp Zest of an orange

2 tbsp Orange juice


Pre heat oven to GM4 / 350ºF / 180ºC

Cream the margarine, caster sugar, orange juice and zest together in the mixing bowl on speed  2 for 4 minutes until blended

Add the eggs. Mix using beater on speed 1 until blended.

Add the flour, mixed spice and grated carrot and mix on speed 1 for 1 minute.

Portion with a potato scoop into muffin trays lined with muffin cases.

Bake in the oven for approximately 20 minutes or until golden and springs back to touch.

Allow to cool.

Before serving, dust with icing sugar.

Yorkshire Parkin

Yorkshire Parkin


Thanks to Doncaster Catering Service (Representing the Yorkshire & Humberside LACA Region)

130g Stork margarine spread

55g Light soft golden sugar

160g Flour – self-raising

65g Oatmeal

3g Ginger – ground

130g Golden syrup

55g Black treacle

1 Egg

60ml Organic milk semi skimmed


Place flour, oatmeal and ginger into a mixing bowl.

Using wooden spoon, mix on slow speed until combined.

Gently melt syrup, treacle and stork in pan until sugar has dissolved.

Break egg into jug and whisk. Mix in the milk.

Gradually pour the melted mixture into the bowl, and mix well to incorporate all ingredients.

Scrape down mixture and then pour in egg and milk mixture mix slowly until all incorporated.

Pour mixture into shallow tin.

Bake in oven 325f/160C Gas 3 for approximately 30/40 minutes until cake feels firm and a little crusty on top.

Serve hot with custard or as a cold cake.

When cool store in tin with lids as cake will become softer and stickier when kept for a few days.

Summer Fruit Charlotte

Summer Fruit Charlotte


500g summer fruit (we used raspberries blackberries and blueberries)

4tbsp demerara sugar

7 slices from a small cinnamon and raisin loaf

25g butter, softened

Crème fraiche or fromage frais, to serve


Heat oven to 220C/200C fan/gas 7.

Tumble ¾ of the berries into a medium baking dish. Whizz the remainder of the berries in a food processor to make a puree, and then stir this into the dish along with 2 tbsp sugar.

Spread the loaf slices with butter then cut into triangles. Cover the top of the fruit with the bread slices, then scatter with the rest of the sugar.

Cover with foil, bake for 10mins, uncover the dish, then bake for 5 mins more until the fruit is starting to bubble and the bread is toasty.

Serve with dollops of crème fraiche or fromage frais.


For 2018 we are encouraging families to get together in the kitchen and cook healthy and tasty meals to share. We really want to hear from you! Get involved and send photos of your school meal suggestions to us at admin@laca.co.uk or tweet @NSMW marked #cookeditmyselfie so that we can see what you’re making. You can download a #cookeditmyselfie TentCard to use in your photos which includes instructions. Visit the resources pages to get everything you need by clicking here.

We also know that time is precious and finding something that ticks all the boxes – healthy, tasty, fun – can be hard to do so we’ve done some of the work for you! Above you will find our library of recipes to get started with. The videos demonstrate how quick and easy it is to make good food. There are recipes for delicious hand held snacks, main meals and sides plus some great desserts.

Chance To Win £500 Worth Of Marketing Material For Your School

We are also giving one lucky family the chance to win £500 worth of marketing materials for their child’s school. Signs, menus and wall art can help to brighten a school dining room and encourage children to eat there with their friends. If you follow the instructions for #cookeditmyselfie above and enter a picture with our tent card in front of a tasty, healthy and nutritious meal you will be entered into a virtual hat for your chance to win!