What we are eating

This menu was designed by chefs to both be delicious and nutritious and then it didn’t meat budget so this is what we are left with!

Supporters Catering Budget and Shopping List

Option	Cost per Meal	Suggested Selling Cost
Lasagne and Salad	49.57	75.00
Oats, Fruit and Boiled Eggs	14.00	25.00
2 Cheese Burgers	46.52	70.00
1 Cheese Burger		40.00
Spaghetti Bolognaise	41.18	60.00
Eggs and Beans on Toast	14.67	25.00
2 x Chicken and Cheese Mayo Roll	36.70	60.00
1 Chicken Mayo Roll		35.00

2 tbsp olive oil
400g/14oz beef mince
1 onion, diced
2 garlic cloves, chopped
100g/3½oz carrot, grated
2 x 400g tins chopped tomatoes
400ml/14fl oz stock (made from stock cube. Ideally beef, but any will do)
400g/14oz dried spaghetti
Salt and pepper

Method

Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be careful not to burn the mince. It just needs to be a dark brown colour). Once browned, transfer the mince to a bowl and set aside.
Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium. Add the onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent. Add the garlic and cook for another 2 minutes. Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.
Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.
When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce. Mix well and serve.
Add Parmesan Cheese to taste

½ small red onion, thinly sliced
2 large ripe tomatoes, roughly chopped
½ cucumber, deseeded and roughly chopped
100g/3½oz reduced fat feta cheese, drained and cut into cubes
50g/1¾oz black olives, pitted and drained (in brine not oil and preferably Kalamata olives)
small handful fresh mint leaves
½ tsp dried oregano
2 tsp extra virgin olive oil
2 tsp fresh lemon juice
sea salt and freshly ground black pepper
2 wholemeal pitta breads, warmed

Put the onion, tomatoes and cucumber in a bowl and season to taste.
Scatter the feta, olives and mint leaves on top. Sprinkle over the oregano and toss lightly. Drizzle over the oil and lemon juice and serve with warmed pitta bread.