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Special Diet Recipe Book

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Special Diet Recipe Book Secondary & Academy Sector Special Diet Recipe Book Contents Chapter Slide Number Users Manual 5 Frequently Asked Questions 8 Contact Us 12 Gluten Free Recipes 13 Main Meals 14 Fish Recipes 24 Vegetarian Main Meal 25 Carbohydrates & Vegetables 35 Accompaniments & Basic Recipes 45 Desserts 48 Mid Morning Break 54 Milk Free Recipes 59 Main Meals 60 Fish Recipes 87 Vegetarian Main Meals 95 Carbohydrates & Vegetables 101 Accompaniments & Basic Recipes 105 Desserts 107 Home bakes 112 Mid Morning Break 116 Contents Chapter Slide Number Egg Free Recipes 123 Main Meals 124 Fish Recipes 161 Vegetarian Main Meal 172 Carbohydrates & Vegetables 190 Accompaniments & Basic Recipes 200 Desserts 206 Home bakes 225 Mid Morning Break 236 Nut Free Recipes 254 Main Meals 255 Fish Recipes 299 Vegetarian Main Meals 311 Carbohydrates & Vegetables 344 Accompaniments & Basic Recipes 356 Desserts 364 Home bakes 419 Mid Morning Break 460 Contents Chapter Slide Number Suitable for All Allergens 495 Main Meals 496 Fish Recipes 518 Vegetarian Main Meal 520 Carbohydrates & Vegetables 528 Accompaniments & Basic Recipes 553 Desserts 556 Mid Morning Break 560 Vegan 565 Vegetarian Main Meal 566 Carbohydrates & Vegetables 577 Accompaniments & Basic Recipes 605 Desserts 608 Mid Morning Break 613 Users Manual Welcome to the Chartwells Special Diet Recipe Book Why? The special diet recipe book has been designed to help Chartwells unit teams cater for special diet requests from our customers. The recipe book has been developed in addition to the core special diet menus released with every new menu cycle to allow for further flexibility on the special diet menus. The creation of this recipe book will allow catering managers to work with the pupil, parent, school and the catering team to ensure that suitable meal is available each day to those with special dietary needs. How it works? Chapters Using the entire bank of Chartwells secondary recipes, all recipes have been categorised into six different chapters: • Gluten Free • Milk Free • Egg Free • Nut Free • Suitable for All Allergens • Vegan Sub Categories Within each chapter recipes are organised into further sub categories – Main Meals – Vegetarian Main Meals – Carbohydrates & Vegetables – Accompaniments & Basic Recipes – Desserts – Home bakes – Mid Morning Break All recipes should be listed in their different sub categories in alphabetical order to make it easier and quicker for you to find suitable recipes. Users Manual Special Diet Recipe Book How it works? Coding We have used a coding system to label every recipe informing you what special diet that recipe is suitable for. The codes can be found in the top right hand corner of each recipe. GF- Gluten Free EF - Egg Free MF- Milk Free NF - Nut Free or VEGAN If the recipe is coded as GF / EF / MF / NF it means this recipe is suitable for a person requiring a gluten or egg or milk or nut free diet. If a recipe is suitable for more than one allergen it will show the various codes on the recipe, this means you may see some repetition of recipes throughout the different chapters. i.e. if a recipe is coded for ‘GF, NF ‘you will find this recipe in the gluten free chapter and the nut free chapter of the recipe book. If a recipe is suitable for all of the allergens we are coding for (gluten, milk, egg and nut- as shown in the example above) this recipe will not be found in all four of the individual chapters but instead in the ‘Suitable for All Allergens Chapter’. Recipe Compliance Please note that some recipes in the special diet recipe book have been amended from their original version so please make sure you follow the recipe shown in this book exactly as ingredients may have been removed or changed to make the recipe suitable for the allergens it is coded for. Users Manual Special Diet Recipe Book Gluten Free Due to labelling legalisation it is against the law for a recipe or ingredient to be called gluten free unless it has been tested and can be evidenced to contain less than 20 parts per million of gluten. Throughout this recipe book we have referred to recipes as being gluten free, however this is purely to keep the language and coding used simple. When we refer to gluten free it means that the recipe contains no gluten contain ingredients. Please do not label these recipes to customers as gluten free. Vegetable Bouillon The vegetable bouillon powder currently being used in the business contains traces of gluten, egg & milk. If a recipe contains vegetable bouillon powder it will be identified in red and by an asterix (*) this indicates that if you wish to use this recipe you should replace the powder with the bouillon paste as this does not contain gluten, egg or milk. The product code is also shown in brackets. It is recommended that you only order in the bouillon paste if you have a high amount of special diets in your school, otherwise please search for another recipe which doesn’t not contain the bouillon. Queries If you have any queries or feedback on any of the recipes in this recipe book please do not hesitate to contact a member of the nutrition team. Contact details can be found in the ‘Contact Us’ section of this manual. Special Diet Recipe Book Frequently Asked Questions FAQs 1 1. Is almond flavouring suitable for consumption by a nut allergy sufferer? Depending on the brand of almond flavouring it may or may not be suitable for nut allergy suffers. The only way to tell is by looking at the suppliers product specification to check if the product contains traces of nuts. The Chartwells nutrition team have checked the product specification for the almond flavouring used within our business (86876) and it does not contain traces of nuts therefore it is suitable for any of our customers with a nut allergy. 2. Is coconut suitable for consumption by a nut allergy sufferer? People who suffer from a nut allergy are allergic to either tree nuts or peanuts. A coconut does fit into either of these groups as it not a member of the nut family but the palm family and is actually classified as a seed, therefore it is suitable the majority of nut allergy sufferers. As a precaution always check the allergen information on the product label when using coconut containing products as if the label declares it ‘may contain’ nuts then the product should be avoided by nut allergy sufferers. 3. Whats the difference between a milk allergy and lactose intolerance? A lactose intolerance is a reaction by the body’s digestive system to the sugars (lactose) found in milk and milk products. The reaction occurs due to lack of the enzyme lactase, which is needed to digest lactose. A milk allergy is a reaction by the body’s immune system to the proteins (casein and whey) found in milk and milk products. 4. Can vegans eat honey? No. Honey is considered an animal product and therefore should be avoided in the vegan diet FAQs 2 5. Can Chartwells cater for diabetic students? Yes. Chartwells nutritionists can provide you will the full carbohydrate counts for our recipes and menus. Please contact a member of the nutrition team for further information. 6. How do I cater for other special diets that aren't shown in this recipe book? Chartwells can cater for a range of special dietary requests, the ones shown in this recipe book are simply the most common requests we come across. If you have a pupil who suffers from a unique special diet e.g. PKU or an allergy to an individual ingredient such as tomatoes or celery please get in contact with a member of the nutrition team who will be able to support you in providing a bespoke special diet menu for these requests. 7. How do I cater for religious diets? Please follow the special diet procedure before catering for any special dietary requests. If you do not have a copy of the special diet procedure please visit ‘Connect’, look for the Nutrition section and from here the special diet procedure can be downloaded. In areas of high ethnic diversity halal products are commonly required , please refer to your most up to date order form for a list of halal products that are available to you. If you require halal certificates to prove authenticity of products please contact your regional manager. FAQs 3 8. How can I avoid cross contamination of allergens? - Ensure separate cooking utensils are used when preparing or serving ‘free from’ recipes (including cutlery, serving spoons, pots, pans, cutting boards). - Do not use the same boiling water or oil to cook when cooking for an allergen free diet as you just used for the normal dish. E.g. Gluten free items should not be cooked in the same deep fryers as gluten containing ingredients as cross contamination could occur in the oil. - Store all ingredients separately in different containers. Ensure they are clearly labelled. - Keep food preparation and storage clean i.e. no crumbs! - If possible allocate one catering assistant to prepare all special diet meals. - Ensure good hygiene principles are adhered to i.e. hand washing to minimise risk of cross contamination by touch, clean aprons etc. 9. Can I get further training on how to cater for special diets? Yes. If you think your catering team could benefit from further special diet training please get in contact with a member of the nutrition team to arrange a visit to your school. Alternatively, a portfolio of training webinars are being developed and will be uploaded onto Connections these are designed to be completed within 20 minutes.
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