Price increase to £1.95 from 1st Septmeber 2012
10 reasons to choose Lennie’s school lunches
- Healthy balanced meal daily
- Using quality products - many locally sourced
- Value for money
- Convenience – time saved in the morning plus there’s no worry about keeping food fresh and hygienic until lunch
- Eating together – makes lunchtime fun and enjoyable and improves social skills
- Prepared and created by fully trained staff
- Children are encouraged to try a variety of different foods
- Traditionally cooked and freshly prepared
- Our purchasing policy ensures our suppliers are quality checked
- Be part of the whole school approach to health and wellbeing
Free School Meals
Are you entitled to £1.95 for a free meal for your child every school day?
To qualify for free school meals, the parent or legal guardian or student themselves must be in receipt of either
- Income Support
- Jobseekers Allowance, Income-based only (JASIB) (Please note Contribution Based Jobseekers Allowance does not qualify - JSACB)
- Guarantee Element of State Pension Credit
- Child Tax Credits, with an Annual Household Income of under £15, 575 p.a. (Please note Working Tax Credits does not qualify even if received in addition to these benefits.)*
As a guide, your annual household income is usually stated on a TC602 Tax Credits Summary/Award Notice.
*You do not qualify if you receive Working Tax Credits and Child Tax Credits – even if your annual household income is still under £15, 575.
How to Apply
Application forms are available from your child’s school, or you can request one from Revenue Services, Pembrokeshire County Council, County Hall, Haverfordwest, Pembrokeshire, SA61 1TP.
Telephone 01437 764551.
Any fruit, ideal fruits are:
Use seasonal fruits such as peaches, apricots and nectarines for variation
Chopping board, knife, bamboo skewers or cocktail sticks
This could be an activity with the fruits all placed in bowls on the table for the children to make their own.
Prep time: 5 minutes
Ingredients: 1 Mango (ripe), 150g Greek yoghurt
Equipment needed: Potato masher, bowl, spoon, knife, chopping board.
Cut up the mango by slicing it in half, removing the stone and cutting the flesh into cubes. Gently turn the skin inside out and cut off the cubes.
Mash the mango in a bowl. Use a fork or potato masher to make the mango into a smooth pulp.
Mix the mango with the Greek yoghurt and serve.
Tip: Alternatively, puree the mango in a blender if you have one.
Prep time: 10 minutes, Cook time: 2-3 minutes
125g/4oz Plain flour
Pinch of salt
200ml/7 fl oz Full fat milk and 100ml/3 fl oz Water (or 300ml/10 fl oz of semi or skimmed milk)
Bowl, sieve, whisk, and a small frying pan.
Sift the flour and salt into a mixing bowl. Then make a well in the centre of the flour.
Break the eggs into the well. Whisk the eggs and flour together. Next mix together the water and milk in a separate bowl or jug if using full fat milk.
Whisk in the liquid to the flour, a little at a time, to make a smooth batter. Melt 2 tbsp butter or margarine and stir it into the batter.
Melt a small knob of butter or margarine in a small frying pan, just use enough to coat the bottom of the pan.
Add the batter – you’ll need about 2 tbsp for each pancake. Tilt the pan so the batter covers the base.
Cook the pancake for about 1 minute. Use a spatula to loosen it, then flip it over! Cook the second side for 30 seconds. Repeat until batter is all used up.
Fill the pancake with fresh fruit and serve with Greek yoghurt or similar.
Tip: You can alter the fruit you add depending on what seasonal fruit is available to keep the cost down on this dish. Frozen fruit or tinned fruit in its own juice can also be used.