Food and Nutrition
We cater for all children under 5, including babies that are weaning, and all special dietary requirements are catered for within our menus. At Fennies, we know how important it is for children to eat balanced and nutritional food and whilst in our care, our mission is to ensure that mealtimes are a memorable and much loved part of the day.
We recognise the importance of introducing a diverse range of delicious flavours to encourage good, healthy eating habits for the future. Our recipes are loved by the children and we serve food that even the fussiest eaters enjoy.
In this section you will find:
Fennies Top Tips
Monthly Menus currently being enjoyed by Fennies children
Recipes to try at home
We are often asked by parents for recipes of the children’s favourite meals so that you can recreate them at home.
We have put together a selection of the most requested and favourites for you here.
Please ask your Nursery Manager if there is a particular recipe from our menus that you would like us to share.
Children’s Favourite – Macaroni and Cauliflower Cheese
What’s not to love about Macaroni cheese? And this lovely recipe has lots of vegetable goodness. A children’s favourite, this yummy meal is easy for little hands and appears regularly on our menus.
Ingredients (Serves 4)
- 200g cauliflower florets
- 1 TBSP cornflour
- 250ml milk
- 55g grated cheddar cheese
- 2 TBSP Italian hard cheese
- 1/2 TSP dijon mustard
- 185g macaroni
Cook the cauliflower for 10-15mins or until soft
Meanwhile put the corn flour in a pan and whisk in the milk. Heat the milk gently , whisking constantly,
Until it comes to the boil and thickens into a sauce.
Simmer for 1min then remove from the heat and stir in the cheese and mustard.
Blend the sauce with the cooked cauliflower.
Cook the macaroni according to the packet instructions and drain well.
Return to the pan and add the sauce and stir well over a low heat for 2mins or until hot.
ALLERGENS – DAIRY, WHEAT/GLUTEN (Mustard)
Chicken and Potato Pie
A heart-warming yummy pie, enjoyed by Fennies children. It is soft and easy to scoop so a great pie for little hands learning to use a spoon and fork or for preschoolers who have mastered the art.
- 500 g potatoes, peeled & cut into chunks
- 25 g butter
- 100 ml milk
- 50 g cheddar cheese, grated
- 15 g Parmesan cheese, grated
- 1 leek, thinly sliced
- 1 large or 2 small shallots, finely chopped
- 300 ml chicken stock
- 100 ml double cream
- 300 g shredded cooked chicken
- 75 g frozen peas
- 1 tbsp chopped parsley
- 1 tbsp lemon juice
- salt & pepper to season
Pre-heat the oven to 200C/180C Fan/400F / Gas 6.
Put the potatoes in cold salted water, bring to the boil then reduce the heat and simmer for 10 to 15 minutes until tender. Drain and mash with butter, milk and the grated cheeses.
Melt the butter in a saucepan and cook the leek and shallot gently for 8 to 10 minutes until soft but not coloured. Stir in the flour and cook for one minute, then stir in the stock a little at a time, to make a smooth sauce (you may find it easier to do this off the heat).
Stir in the cream, then cook, stirring until the sauce just comes to the boil. Stir in the chicken, peas and parsley, then remove from the heat and stir in the lemon juice and season to taste. Spoon into a one and a half litre dish and top with mash. Bake in the oven for about 20 minutes and then finish off for a few minutes under the grill until golden brown. It’s a good idea to place the dish on a baking sheet to catch any drips.
ALLERGENS – DAIRY
A classic recipe and the current favourite as eaten by Fennies children. This recipe is really easy to make and little hands love helping to mix the ingredients and sprinkling the grated cheese on top.
*A top tip for from one of our wonderful chefs is to replace the lasagna sheets with Penne pasta for under two’s. It is much easier for them to eat independently when they are learning to use forks and spoons.
- 1 ONION CHOPPED
- MIXED PEPPERS
- 450G MINCED BEEF
- 1 TSP MIXED HERBS
- 1 TIN CHOPPED TOMATOES
- 50G BUTTER
- 40G FLOUR
- 460ML MILK
- 50G GRATED CHEESE
9 PRE-COOKED LASAGNE SHEETS *or Penne for under two’s.
Sauté onion, garlic, and peppers until softened. Add the beef and the herbs and sauté until the beef is browned. Add the remaining ingredients and cook over a medium heat for 30mins.
Meanwhile, to prepare the cheese sauce, melt the butter stir in the flour and cook out for 2mins, gradually whisk in the milk, bring to the boil and whisk until thicken and smooth. Add the pepper, remove from the heat and add the cheese stir until melted.
To assemble the lasagne spoon the meat sauce on the base of an oven dish, cover with lasagne sheets. Divide the remaining meat sauce in half and cover the lasagne with half of the sauce, spoon over a little cheese sauce. Cover with three more sheets of lasagne and cover with the remaining meat sauce. Again spoon over a little cheese sauce, but make sure that enough remains to completely cover the top of the lasagne. Sprinkle over a little grated cheese and cook in the oven for 25-30mins on gas mark 5.
ALLERGENS – DAIRY, WHEAT/GLUTEN
So much fun for little hands. Try making faces, letters or even volcanoes with the toppings.
- 4 WHEAT TORTILLA WRAPS OR PIZZA BASES
- TOMATO PUREE
- MIXED HERBS
- 200G CHERRY TOMATOES SLICED THINLY
- 170G GRATED CHEESE
- JEWELED TOPPINGS – SLICED HAM, SLICED CHICKEN, SWEETCORN AND PEPPERS
Preheat oven gas mark 6
Sit the wraps/pizza base on a baking sheet
Spread a thin layer of tomato sauce, add cherry tomatoes and cheese
Add lots of lovely jewel toppings, from sweetcorn to peppers, to mushrooms and peas. This recipe is a fun and very easy way to cook with your child. They will love making patterns with the jewels.
Bake in oven for 5-8mins or until golden brown.
ALLERGENS – DAIRY, WHEAT/GLUTEN
Makes 18 (this is a big recipe that we use at nursery, you will probably only need half, a quarter or less.)
Apricots, cookies, what more do we need to say! This is not a tricky recipe and little hands enjoy mixing the ingredients and putting sticky dough onto the baking tray.
- 100G UNSALTED BUTTER
- 100G CREAM CHEESE
- 75G PLAIN FLOUR
- 50G CHOPPED APRICOTS
- 65G WHITE CHOCOLATE CHIPS
Preheat oven gas mark 5
Line baking sheets
In a large bowl cream together butter and cream cheese
Add the sugar and beat until fluffy
Gradually add the flour
Then fold in the apricots and chocolate chips (the dough will be quite soft, don’t worry)
Drop heaped teaspoons of the mixture onto baking tray and bake for about 15 mins until lightly golden brown.
ALLERGENS – DAIRY, WHEAT/GLUTEN, SULPHITES