Pescatarian 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
White Fish Cassoulet:
Responsibly sourced white fish and vegetables with mixed beans and lentils in a herby tomato sauce, served as a one pot dish.
Followed by fruit yoghurt.
Tuesday
Quorn Bolognese:
Quorn mince cooked in a traditional bolognese sauce, mixed through farfalle pasta, served with grated cheese.
Followed by courgette and orange sponge.
Wednesday
Lentil Curry:
Diced Quorn, mixed vegetables and red lentils in a homemade curry sauce, served with naan bread.
Followed by fresh fruit salad.
Thursday
Vegetable Shepherd’s Pie:
Mixed vegetables, beans and lentils in herby gravy, served with mashed potato.
Followed by chocolate shortbread.
Friday
Cauliflower Korma:
Diced onion, spinach, cauliflower and red lentils in a homemade korma sauce, finished with fresh coriander served with mixed rice.
Followed by natural yoghurt and fruit coulis.
Monday
Macaroni Cheese:
Good-old fashioned macaroni cheese, served with peas.
Followed by apple flapjack.
Tuesday
Vegan Quorn and Vegetable Casserole:
Vegan Quorn and spring vegetables in a rosemary gravy, served with julienne carrots and boiled potatoes.
Followed by fresh melon slices and pineapple.
Wednesday
Green Bean Pilaf:
Minced Quorn, mixed peppers, green beans and rice mixed through a fragrant tomato sauce, served as a one pot dish.
Followed by chocolate and pear sponge.
Thursday
White Fish Stroganoff:
Responsibly sourced white fish and vegetables in a creamy garlic and mushroom sauce, served with chilled bulgur wheat.
Followed by fruit yoghurt.
Friday
Quorn and Pepper Alfredo:
Quorn pieces, fresh red peppers and red onion mixed through penne pasta in a creamy parmesan sauce, served with green beans.
Followed by oat biscuit.
Monday
Quorn Keema:
Quoron mince, onions, peas, spinach and peppers in fragrant sauce, served with mixed rice.
Followed by flapjack.
Tuesday
Spring Vegetable Velouté:
Spring vegetables and greens, cooked in a light herby stock, served with a bread roll.
Followed by melon medley.
Wednesday
Tuna & Orzo Ratatouille:
Flaked tuna and mixed roasted vegetables including courgette, onion and aubergine in a herby tomato sauce mixed through orzo pasta served as a one pot dish.
Followed by fruit yoghurt.
Thursday
Spinach and Vegetable Pesto Pasta:
Conchiglie pasta and vegetables in a creamy pesto and spinach sauce, served with a side of peas.
Followed by fresh fruit salad.
Friday
Roasted Squash Tagine:
Diced Quorn, roasted butternut squash, chickpeas and chopped dates brought together in a fragrant tomato based sauce, served with green beans.
Followed by lemon and blueberry sponge.