Hot Tea Menus
Little Tums operates a summer and winter menu which is updated once every 6 months.
These menus are adapted to each season allowing us to make use of all the different seasonal crops.
Monday
Spring Vegetable Stew:
Spring vegetables, cabbage and pearl barley cooked in herby stock, served with broccoli.
Followed by PIP organic ice lolly.
Tuesday
Thai Fish Curry:
A blend of Thai herbs in a coconut-based curry sauce, topped with responsibly farmed white fish, served with chilled couscous.
Followed by fruit yoghurt.
Wednesday
Bacon and Broad Bean Carbonara:
Diced bacon, broad beans and edamame beans in a creamy sauce mixed through penne pasta and served with a side of carrots.
Followed by pineapple upside down sponge.
Thursday
Hot Dogs:
Pork sausage and a hot dog roll, served with baked beans and sweetcorn.
Followed by melon slices.
Friday
Lemon and Garlic Roasted Chicken:
Chicken marinated in garlic, lemon zest and lemon juice served in a light creamy stock, accompanied with sides of broccoli and boiled potatoes.
Followed by oat biscuit.
Monday
Pork Sausage in Onion Gravy:
Pork Cumberland sausage served with onion gravy, boiled potatoes and sweetcorn.
Followed by fruit yoghurt.
Tuesday
Spring Chicken Casserole:
Chicken breast with onions, carrots, broccoli, celery and pearl barley in a light gravy, served as a one pot dish.
Followed by banana muffin.
Wednesday
Jacket Potato:
Jacket potato, served with a chicken Caesar filling and crudités.
Followed by melon slices.
Thursday
Beef Lasagne:
Beef mince in a herby tomato sauce, layered between lasagne sheets, topped with bechamel sauce, sprinkled with grated cheese and baked. Served with garlic bread.
Followed by fruit whirl.
Friday
Vegetable Biryani:
Broccoli, onion, peppers, peas and spinach cooked with Indian spiced rice and finished with fresh coriander, served with cauliflower.
Followed by whole fresh fruit.
Monday
Caribbean Turkey Ragu:
Minced turkey, kidney beans and vegetables in a ragu sauce, served with a jacket potato half.
Followed by fruit yoghurt.
Tuesday
Chicken Fajita Pasta:
Marinated chicken breast cooked with fresh peppers, mixed through a Mexican spiced tomato sauce and pasta, finished with crème fraiche, served with a side of grated cheese.
Followed by apple crumble sponge.
Wednesday
Beef Jambalaya:
Minced beef cooked in a fragrant tomato sauce with peas, mixed peppers, onions and celery, combined with rice, served with sweetcorn ribs.
Followed by fresh satsuma segments.
Thursday
Fishcake:
Fishcake, served with broccoli and boiled potatoes.
Followed by chocolate and orange muffin.
Friday
Tomato and Vegetable Pasta Bake:
Roasted mixed vegetables and penne pasta mixed through a herby tomato sauce, served with mixed broccoli and cauliflower.
Followed by natural yoghurt and fruit coulis.