Welcome to sthelens.gov.uk

This guide has been put together to help families spend the £15 school meal voucher; it will provide you with ideas and a meal plan.

It is designed for one child and one voucher; of course you can increase the shopping to reflect the number of vouchers you have.

Many items are spread over two weeks; for example, buying beans on week one to also be used on week two. These items are highlighted by the following symbol *

There is blank meal plan and shopping list in the full downloadable guide under 'Related Documents' below. 

Week one

Breakfast – toast/cereal with milk

Monday	Tuesday	Wednesday	Thursday	Friday
Eggs and soldiers. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Cheese sandwich. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Beans on toast. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Cheese omelette. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Potato waffles and eggs. Carton of juice. Piece of fruit. Vegetables. Fromage frais.

Shopping list

• 500g cheese*
• rice snaps*
• carrots
• cucumber
• milk
• apples
• bread
• 3 cartons of orange juice
• 3 cartons of apple juice
• 6 fromage frais
• reduced salt beans 4 pack*
• 12 eggs*
• 12 pack of potato waffles

Week two

Breakfast – toast/cereal with milk

Cereal* from week one.

Monday	Tuesday	Wednesday	Thursday	Friday
Bake potato and beans*. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Cheese* on toast. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Tuna mayo baked potato. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Wedges and beans*. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Fish finger sandwiches. Carton of juice. Piece of fruit. Vegetables. Fromage frais.

Shopping list

• carrots
• milk
• pears
• bread
• 3 cartons of orange juice and 3 cartons of apple juice
• 6 fromage frais
• tuna
• 12 fish fingers
• mayo
• ham
• 4 pack baking potatoes
• mince beef
• pasta sauce
• pasta

Week Three

Breakfast – toast/cereal with milk

Monday	Tuesday	Wednesday	Thursday	Friday
Cheese wraps. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Fish finger* sandwich. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Beans* on toast. Carton of juice. Piece of fruit. Vegetables. Fromage frais	Cheesy bean* wraps Carton of juice Piece of fruit. Vegetables. Fromage frais.	Baked potato with tuna mayo. Carton of juice. Piece of fruit. Vegetables. Fromage frais.

Shopping list

• 500g cheese*
• multigrain hoops*
• butter
• carrots & cucumber
• 4 pack baking potatoes
• milk
• bananas
• bread & wraps
• 3 cartons of orange juice & 3 cartons of apple juice
• 6 fromage frais

Week four

Breakfast – toast/cereal with milk

Cereal* from week three

Monday	Tuesday	Wednesday	Thursday	Friday
Hotdog noodles. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Hotdogs on buns. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Cheese* rolls (hotdog buns). Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Fish finger* sandwiches. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Beans* on toast. Carton of juice. Piece of fruit. Vegetables. Fromage frais.

Shopping list

• carrots and cucumber
• milk
• apples
• bread
• 3 cartons of orange juice and 3 cartons of apple juice
• 6 fromage frais
• noodles
• hotdogs
• hotdog buns
• mince beef
• pasta sauce
• pasta

Week five

Breakfast – toast/cereal with milk

Monday	Tuesday	Wednesday	Thursday	Friday
Fish finger sandwiches. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Baked potato with beans. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Cheese toasty. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Baked potato with tuna mayo. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Wedges◊ and beans. Carton of juice. Piece of fruit. Vegetables. Fromage frais.

Shopping list

• 500g cheese*
• wheat bisks*
• butter
• carrots and cucumber
• milk
• pears
• bread
• 3 cartons of orange juice
• 3 cartons of apple juice
• 6 fromage frais
• reduced salt beans 4 pack*
• 12 fish fingers*
• 4 pack baking potatoes
• tuna

Week six

Breakfast – toast/cereal with milk        

Cereal from week five

Monday	Tuesday	Wednesday	Thursday	Friday
Potato waffles and eggs. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Ham and cheese* omelette. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Potato waffles with cheese* and beans. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Poached egg on toast. Carton of juice. Piece of fruit. Vegetables. Fromage frais.	Fish finger* sandwiches. Carton of juice. Piece of fruit. Vegetables. Fromage frais.

Shopping list

• carrots and cucumber
• milk
• bananas
• bread
• 3 cartons of orange juice
• 3 cartons of apple juice
• 6 fromage frais
• 12 pack of potato waffles
• eggs*
• 400g ham
• mince beef
• pasta sauce
• pasta

The following recipes only contain ingredients from food bank parcels.

Pasta, pork and beans

Need:

• Pasta
• Pork
• Beans

Method:

• Cook pasta according to instructions.
• Drain cooked pasta.
• Cook half the pork (either grill or fry).
• Heat the beans.
• Mix pasta, pork and beans together.

Super noodles and hotdogs

Need:

• Super Noodles
• Hotdogs

Method:

• Cook super noodles according to instructions.
• Cut hotdogs into chunks.
• Heat hotdogs.
• Mix hotdogs and Super Noodles together.

Pasta, corned beef and sauce

Need:

• Pasta
• Corned beef
• Pasta sauce

Method:

• Cook pasta according to instructions.
• Cube beef.
• Heat sauce.
• Mix beef into sauce.
• Drain pasta and mix with sauce.

Pork (or corned beef), mash, peas and carrots

Need:

• Pork / corned beef
• Packet mash
• Peas
• Carrots

Method:

• Slice pork and fry or grill.
• Heat the carrots and peas.
• Make packet mash according to instructions.

Pasta and chicken soup

Need:

• Pasta
• Chicken soup

Method:

• Cook pasta according to instructions.
• Heat up chicken soup.
• Drain pasta.
• Mix with chicken soup.

Tuna, sweetcorn, mayonnaise pasta

Need:

• Pasta
• Tuna
• Mayonnaise
• Sweetcorn

Method:

• Mix tuna, sweetcorn and mayonnaise together.
• Cook pasta according to instructions.
• Drain pasta.
• Mix pasta and tuna, sweetcorn and mayonnaise together.

Alternatively, tuna, sweetcorn and mayo mix can be used on sandwiches or in baked potatoes.

Example meal plan for one

	Breakfast	Snack	Lunch	Snack	Dinner
Day 1	Cereal with milk / tea or coffee	Biscuits / tea or coffee	Soup	Juice / beans	Pork, carrots and peas
Day 2	Cereal with milk / tea or coffee	Fruit salad / tea or coffee	Rice pudding	Juice / hoops	Pasta, (half jar) pasta sauce and beef
Day 3	Cereal with milk / tea or coffee	Biscuits / tea or coffee	Soup	Juice / fruit salad	Pasta, (half jar) sauce and fish

Meal ideas

• Corned beef sandwich
• Tuna, sweetcorn, mayo sandwich
• Pork, mash, peas, carrots
• Mash and beans
• Mash and spaghetti
• Tuna, sweetcorn, mayo pasta
• Pork sandwich
• Ham sandwich
• Tuna sandwich
• Pasta, sauce, tuna
• Pasta, fish, tinned tomatoes
• Pasta in sauce
• Soup and bread
• Pasta, pork, beans
• Corned beef, mash, peas and carrots
• Beans on toast
• Spaghetti on toast
• Pasta in sauce with corned beef
• Pasta with chicken soup
• Pasta, pork, pasta sauce
• Chicken soup with rice
• Pasta, pasta sauce, hotdogs
• Mash and meatballs
• Tinned chicken, curry sauce and rice
• Tinned potatoes and meatballs
• Pork peas and carrots
• Sardines on toast
• Jam on toast
• Rice pudding
• Pasta, beef, mushrooms and pasta sauce
• Pasta, carbonara sauce, tinned ham
• Super noodles and hotdogs
• Chicken in white sauce and rice
• Chicken in white sauce and potatoes
• Chicken curry and rice
• Chilli and baked potato
• Meatballs in tomato sauce in pasta
• Tinned potatoes, meatballs, carrots and peas
• Packet soups make 4 servings
• Chilli and rice
• Corned beef, tinned potatoes, peas and carrots
• Pork peas and carrots with tinned potatoes
• Chilli with wraps
• Super Noodles
• Super Rice

Turkey and ham pie

Ingredients

• Leeks
• Leftover shredded turkey
• Leftover ham – packet ham is fine
• 1 tablespoon of flour
• 400ml chicken stock made from 1 stock cube
• 3 large spoons of cream cheese (the herb version adds flavour)
• Leftover roast potatoes

Method

• Heat oven to gas mark 6 / 200ºc / 180ºf
• Chop leeks
• Place a little oil in a pan and soften leeks (about 5 mins)
• Add flour and stir for 1 min
• Add stock and bring to the boil, stir continuously until thick sauce is made
• Add turkey and ham bring to the boil and then simmer for 5 mins
• Remove from heat then add the cream cheese and mix together
• Pour leek, turkey and ham sauce mix into oven dish
• Roughly chop the roast potatoes and spread over the top of the mixture
• Place in middle of oven
• Cook for 25 mins until piping hot

Bubble & squeak

Ingredients

• Leftover mash or roast potato
• Leftover cooked parsnip
• Leftover Brussels sprouts
• 1 egg
• Cooked turkey
• Gravy
• Cranberry sauce to serve

Method

• Mash leftover veg together and mix with egg
• Season with salt and pepper
• Make into 4 patties of equal thickness
• Put turkey and gravy in pan bring to the boil then simmer for 5 mins, stirring occasionally
• Fry the patties for 3 mins on each side until brown and warm inside
• Put the patties on a plate, place the turkey and gravy on top
• Add cranberry sauce and serve

Hot Christmas leftover sandwich

Ingredients

• Leftover turkey, shredded
• Mayonnaise
• 4 white soft rolls
• Leftover stuffing
• Leftover gravy
• Cranberry sauce
  

Method

• Heat oven to gas mark 6 / 200ºc / 180ºf
• Cut soft rolls in half
• Spread mayonnaise over half the rolls
• Place turkey and gravy in pan bring to the boil and then simmer for 5 mins, stirring occasionally
• Layer stuffing, cranberry, turkey and gravy onto rolls
• Top the rolls with the other half of the roll
• Wrap each roll in tin foil and put on baking tray
• Place in oven until heated through and serve
• Tip: Slice and add any left over pigs in blankets
  

Christmas shepherd’s pie

Ingredients

• 225g minced lamb
• Leftover turkey cut into chunks
• Leftover carrots
• 225ml leftover gravy
• Frozen / leftover peas
• Grated cheese
• Leftover mashed potato or roast potatoes
  

Method

• Heat oven to gas mark 6 / 200ºc / 180ºf
• Cook onions in pan with a little oil until soft, add minced lamb and cook until the minced lamb is brown
• Drain off excess fat
• Add gravy, turkey, carrots, peas to pan and bring to the boil
• Place in oven dish
• Spoon the mash or crushed roast potatoes over the top
• Sprinkle with cheese
• Bake in the oven for 30 mins until piping hot
  

Turkey curry

Ingredients

• Onion
• Leftover turkey
• Jar of curry sauce
• Packet rice
• Oil
  

Method

• Chop the onion into small pieces
• Heat oil in a pan and cook the onions until soft
• Shred the turkey, add to pan and fry gently
• Add the curry sauce to the pan and bring to boil, simmer for 5 mins
• Microwave rice according to instructions
• Serve with rice
  

Christmas pizza

Ingredients

• Cooked stuffing
• Pizza base / muffins sliced
• Leftover turkey, cubed
• Leftover pigs in blankets, sliced
• Cubed leftover roast potatoes
• Sliced leftover Brussels sprouts
• Gravy tomato puree / passata
• Cheese
  

Method

• Heat oven to gas mark 6 / 200ºc / 180ºf
• Spread thick gravy like you would tomato sauce over pizza base. Alternatively, use tomato puree / passata
• Sprinkle turkey, pigs in blankets, roast potatoes and sprouts over the pizza base
• Crumble stuffing over the top
• Add the cheese
• Place on baking tray and cook for 10-12 mins until cheese is bubbling
• Add cranberry sauce to serve
  

Carrot soup

Ingredients

• 1 large onion
• 1 teaspoon (5ml) oil
• 1 large potato, chopped
• 6 large carrots, chopped
• 1.2 litres vegetable stock
• 2 tablespoons milk (optional)
  

Method

• Clean and chop the vegetables
• Peel and chop up the onion and fry it in the oil at the bottom of the saucepan until it is golden
• Add the vegetables and the stock to the onion
• Bring to the boil and simmer for 30-45 minutes until the vegetables are soft
• Allow to cool a little, and mash the soup or put it through a blender
• Add the milk and bring back to serving temperature (do not boil as milk may curdle)
• Serve with plenty of crusty bread
• Tip: Mashing the soup with a potato masher will help to thicken it. Once you have got the hang of making soup you can make it with any ingredients you have to hand or leftovers
  

Broccoli & cheese soup

Ingredients

• 1 onion, chopped
• 300g broccoli florets and stems
• 450ml vegetable stock
• 450ml semi-skimmed milk
• 60g mature cheddar cheese, grated
• Freshly ground black pepper
  

Method

• Clean and chop the vegetables
• Place the onion, broccoli and vegetable stock in a saucepan
• Bring to boil and simmer for about 15 minutes or until the vegetables are soft
• Liquidise the soup using a hand blender or food processor or use potato masher
• Return to the saucepan and heat back to serving temperature (do not boil as milk may curdle)
• Add the grated cheddar cheese, stirring until it melts
• Serve with plenty of fresh crusty bread
• Tip: Mashing the soup with a potato masher will help to thicken it. Once you have got the hang of making soup you can make it with any ingredients you have to hand or leftovers
  

Leftover pasta bake

Ingredients

• Pasta
• Leftover turkey, cubed
• Leftover stuffing
• Cream cheese
• Grated cheese
• Leftover gravy or chicken soup
  

Method

• Cook pasta according to instructions
• Heat oven to gas mark 6 / 200ºc / 180ºf
• Drain pasta
• In a pan add gravy or chicken soup, turkey and cream cheese and mix until combined. If using gravy it needs to be brought to the boil; we suggest doing this and then adding the other ingredients
• Add pasta to sauce mix
• Place in oven dish
• Crumble over the stuffing
• Add cheese and bake for 20 mins or until cheese is bubbling
  

Breakfast omelette

Ingredients (serves 1)

• 1 sausage or leftover pigs in blankets
• 1 slice of back bacon
• 2 mushrooms
• Cherry tomatoes, halved
• 2 eggs
• Black pepper
• Vegetable oil
  

Method

• Cook the sausage/pigs in blankets under a hot grill for 8-10 minutes, turning them occasionally until browned
• Cook the bacon under the grill for 5-6 minutes turning once until crisp and golden
• Cool slightly, then slice the sausages and cut the bacon into bite-sized pieces. This could be done the night before; simply chill until required
• Heat the oil in frying pan and add the mushrooms and cook for 3-4 minutes or until golden
• Add the tomatoes and cook for a further 1 minute
• Remove the pan from the heat, add the sausages and bacon and mix well
• Beat the eggs with a little black pepper
• Pour into the pan and stir for 1 minute until eggs begin to cook
• Cover the pan and cook for 5 minutes or until the surface has almost set
• Cook the omelette under a hot grill for 2-3 minutes until firmly set
  

Tinned apple or pear crumble

Ingredients

• 225g (8oz) plain flour
• 115g (4oz) sunflower spread
• 55g (4oz) porridge oats
• 55g (2oz) sugar or 3tsp granulated sweetener
• 2 tins of apples or pears, or a mix of both
  

Method

• Heat oven to gas mark 6 / 200ºc / 180ºf
• Open the tins of apples or pears and place in ovenproof dish
• In a separate bowl: for the crumble topping, rub together the flour and sunflower spread in a mixing bowl until the mixture resembles fine breadcrumbs. Stir in the porridge oats and sugar
• Sprinkle the crumble topping over the apples or pears in an ovenproof dish and level the surface
• Bake in the oven for 35-40 minutes, or until the topping is golden
• Serve hot or warm with natural yoghurt, or custard
• Tips: Use wholemeal flour to make pastry or biscuits with extra fibre. For extra flavour and texture sprinkle 1 teaspoon (5ml) of ground cinnamon and 50g (2oz) seedless raisins over the apples before covering with the crumble topping. Freeze the crumble on the day of making and use within one month
  

Bread & butter pudding 

Ingredients (serves 4-6)

• 6 large slices of bread
• 40g butter / margarine
• 115g sultanas
• 40g sugar
• 3 eggs
• 500ml milk
• Ground nutmeg or cinnamon (optional)
  

Method

• Pre-heat the oven to gas mark 4 /180ºc /350ºf
• Spread the bread with butter/margarine and cut into quarters diagonally
• Arrange one third of the bread triangles in a lightly oiled baking dish, with the crusts to the bottom and the point of the triangle upwards
• Sprinkle the sultanas and nutmeg among the layers as you go
• Continue layering the triangles until the bread has been used up
• Combine the sugar, eggs, and milk and then pour the mixture over the bread. If you have time, allow to stand for 20-30 minutes for the custard to soak the bread
• Bake for 30-40 minutes until the custard is set but wobbly and the top is beginning to brown and crisp. Reduce the heat if the top browns too quickly