School dinners

As life heads indoors, we’re cooking more than ever before! Our guilty pleasure? Reliving our favourite childhood meals, from curried sausages and beef stroganoff to chicken kievs and beyond. #retrorecipes #classicrecipes #oldschoolrecipes #dinner #dinnerideas #australia #australian #australianrecipes

Need a nostalgic recipe? Try out this School dinner caramel tart! Your welcome!

This chocolate sponge with chocolate custard recipe brings back memories of that rare school dinner treat. Here, the classic dessert is back and better than ever.

My School Dinner recipes have been very popular lately, and here's the recipe for School Dinner Cheese Flan, which I promised to share. Also called Cheese & Egg Flan, or Cheese Pie, it has JUST four ingredients in it. Namely cheese, eggs, milk and pastry. I remember it well from my school days, when it was always served warm with chips and baked beans. It wasn't always popular with everyone, but as a pie and flan addict, I loved it! It's quite a rich recipe, but high in protein, so very…

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Ready in minutes, this velvety soup from chef Günter Seeger comes with a dollop of bright relish made with cilantro, jalapeño and yet more sweet summer corn.

We serve wonderful school meals daily here at Crudgington Children eat their hot dinners alongside these who bring pack lunches. School dinners need to be paid for online via Telford & Wrekin school meals payments. You will need to ask the school office for your childs pupil reference number (only those children in years 3,4,5 & 6 pay for school meals) All children have access to water throughout lunchtime. We also offer a sandwich choice option which needs to be pre booked, but is an…

This is one of my favourite stew and my to go-to every winter. The key is patience and care for every step of the dish, from browning the beef coated in flour, to slow cooking it in the oven for 2+ hours. Trust me, all of it is worthwhile as it will be one of the best, if not the best boeuf bourguignon you have ever tasted in this world. For this recipe, I used beef cheeks instead of the conventional cut for bourguignon as I love the soft gelatinous texture of the cheeks from slow cooking…

It’s a cheesy pasta dish with Kielbasa sausage and garnished with chopped scallions. Enjoy!

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