Lunch 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
Tuna Pasta:
Responsibly farmed tuna in a tomato and mixed herb sauce added to penne pasta and served with peas.
Followed by vegan jelly.
Tuesday
Sausage and Pearl Barley Stew:
Butcher’s sausages, mixed roasted root vegetables and pearl barley, served as a one pot stew.
Followed by fruit yoghurt.
Wednesday
Vegan Chilli:
A mix of lentils, beans and pulses in a lightly spiced, fragrant tomato sauce served with mixed rice.
Followed by carrot cake slice.
Thursday
Turkey Bolognese:
Minced turkey in a traditional Bolognese sauce and spaghetti, served with grated cheese.
Followed by fresh fruit salad.
Friday
Chicken Roast:
Chicken breast served in gravy accompanied with sides of roast potatoes and seasonal vegetables.
Followed by fruit flapjack.
Monday
Chicken Korma:
Chicken in a coconut and cream curry sauce served with mixed rice.
Followed by fruit yoghurt.
Tuesday
Vegetable Soup:
Winter vegetables, lentils and macaroni pasta in a hearty winter soup served with a bread roll.
Followed by flapjack.
Wednesday
Lamb Tagine:
Minced lamb, cooked with onions, diced carrots, and sweet potatoes all brought together to form a one pot tagine.
Followed by fresh fruit salad.
Thursday
Tuna Teriyaki:
Responsibly farmed tuna on a bed of noodles, steamed broccoli, and baton carrots topped with teriyaki sauce.
Followed by orange shortbread.
Friday
Macaroni Cheese:
Good old-fashioned macaroni and cheese, served with peas.
Followed by vegan jelly.
Monday
Vegetable Ragu:
Courgettes, celery, mixed peppers and onions in a tomato and basil sauce, served with chilled couscous.
Followed by flapjack.
Tuesday
Fish Jambalaya:
Responsibly farmed smoked white fish in fragrant tomato sauce, combined with lightly spiced rice.
Followed by vegan jelly.
Wednesday
Cottage Pie:
Minced beef, onions, and mixed vegetables in a rich gravy served with mashed potato.
Followed by plain shortbread.
Thursday
Chicken Chasseur:
A hearty tomato and chicken stock-based dish with onions, mushrooms and sweet potato, topped with fresh parsley. Served as a one pot dish.
Followed by natural yoghurt and fruit coulis.
Friday
Moroccan lamb:
Minced lamb, in a lightly spiced sauce with onions, carrot and courgette, topped with fresh herbs served with mixed rice.
Followed fresh fruit salad.
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