Allergen Free Ginger & Pear Cheesecakes

We’ve used Bran Flakes in these muffins to increase the fibre content, while reducing refined sugar and saturated fat. Perfect for school desserts or breakfast time!

To increase the fibre content of a classic Chicken pasta bake, we’ve included 50% Quorn pieces in this recipe which have 7g of fibre per 100g compared to chicken which contains no fibre. We’ve also used wholewheat pasta and added peppers and courgettes.

This pasta bake uses wholewheat pasta and a mix of beef and Quorn mince to increase the fibre content. We pre-prep our own tomato base sauce using seasonal vegetables to pack in more nutrients.

A chilli is a great dish for adding extra veg and pulses to mealtimes. This recipe uses a mix of beef and Quorn mince, alongside red lentils, to increase the fibre content. The variety of beans and added sweetcorn further increase nutrients, while also keeping costs down compared to just using beef mince.

This school lunch dish is easy to deliver and can be made allergen free! Sweet potatoes and mixed beans are a great way to offer students more variety.

A fresh soup for the warmer months, using British in-season courgettes and mint. Soup doesn’t just have to be for the winter!