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School Meals (including how to book)

If your child requires have school meals, rather than a packed lunch, please complete the ‘School Meal Booking Form’ each month and return to the school office. These can be found at the bottom of this page. Your child will only be able to take school meals if this form has been returned. Alternatively, if your child will be taking meals on the same day each week for the year please complete a 'Yearly School Meal Booking form' available from the school office.

School Meals In KS2 (years 3-6)
Children within KS2 (Years 3-6) will need to pay for their school meals via our online payment website called ParentPay. We do not take cash or cheques for school meals in the office. All payments must be made through ParentPay. Bookings cannot be taken unless your account is in credit to cover the cost of your bookings.
Parents are allocated a temporary username and password to enable you to set up your ParentPay account. During the activation process you will be guided through changing your username and password to something more memorable; you can merge your accounts if you have more than one child at the school or at another school that uses ParentPay. Payments can be made, via ParentPay, using a credit or debit card.
We can set up a Paypoint account to enable you to make cash payments at your local Paypoint store, this will be linked to your ParentPay account. Please let us know if you would prefer to pay by Paypoint.

During National School Meals Week the Following Recipes

are featured for you to recreate at Home.


Wholemeal Roasted Vegetable Tart

 (4 portions)


40g Plain Flour

40g Wholemeal Flour

40g Baking Margarine

32g Fresh Courgette

32g Fresh Tomatoes

32g Onions

32g of Fresh Red and Green Peppers

84ml Skimmed Milk

Pinch Mixed Herbs

120g Fresh Egg (or 1 large egg)

8g Vegetable oil


For the pastry, rub the margarine into the two Flours until it resembles breadcrumbs, add water and mix to a dough.  Roll out into a half shallow small flan tin, prick and bake blind.

For the filling, prepare the vegetables, cutting in to good sized shapes; mix together in a large bowl with the oil and mixed herbs.

Roast in a preheated oven until tender

Beat the egg and milk together

When the Vegetables are cooked put into the flan case and then pour over the beaten egg mixture.

Bake in a moderate oven until set and golden in colour.


Chocolate Carrot Cake

(4 portions)

125ml Vegetable Oil

100g Light Brown Soft Sugar

2 Free Range Eggs

100g Plain Flour

7.5g Baking Powder

½ tsp ground Cinnamon

175g Fresh Carrots

37g Fairtrade Cocoa Powder

10ml Water


Place all the dry ingredients into a mixing bowl.

Grate the Carrots (finely) and add to the dry mix with the oil and give a mix to ensure an even mixture.

Spoon into a parchment lined baking tin

Cook 165°C for 20-25minutes.


Apple Sponge

(6 portions)


112g Baking Margarine

2 Free Range Eggs

112 g Granulated Sugar

112g self-raising Flour

520g Apples (tinned suits this recipe better than fresh)

125g Caster Sugar



Cream the flour and caster sugar together until white and Fluffy

Beat the eggs into a bowl and mix thoroughly

Gradually incorporate the beaten egg into the creamed fat and sugar

Fold in the flour carefully

Mix the apple with half the granulated sugar and decant into a baking dish and then top with the sponge mix.

Sprinkle on top the remaining sugar and bake in an oven 175°C for 25-30 minutes or until cooked through.