City Catering now use free range eggs in all their recipes, another step made to improve the quality of the food we provide.
Our commitment to only using free range eggs has been recognised at an annual awards ceremony. City Catering have been presented with a 'Good Egg Award' - a scheme run by Compassion in World Farming to encourage public and private sector organisations to switch to free range eggs.
Rowan West-Henzell, head of food business at Compassion in World Farming, said: 'We congratulate Leicester City Council for going cage-free and hope that other councils will follow their example.
All the recipes that City Catering use have been tried and tested, some have been in use for many years. Some of our most popular dishes were served to the parents and even grandparents of today’s primary school children. Cheese flan and chicken fricassee are two such recipes that come to mind.
Chicken fricassee has returned to our current menu, (week one) having been absent for a while.
Now we are changing our primary menu more frequently we have a greater opportunity of introducing more variety and interest at lunchtime. Weeks three and four were changed in November 2011, we are looking to change week one and two in May this year. New dishes are being tested at the moment and a trial menu will be cooked next month for pupils to see and taste.
A selection of recipes, both savoury and sweet, have been adapted for domestic use, the recipes that our unit catering managers use have been reduced to 10 or 12 primary portions. Some are available for you to download, prepare, cook and enjoy at home.
Pictured is winter vegetable casserole, a vegetarian menu choice on Friday of week 4
school dinners
