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SCOTY winner shows how to use FSM parcels

24 Feb 2021
Holly Charnock, the 2020 School Chef of the year explains how to get the most out of a Free School Meals Parcel for primary aged children

Holly prepared 5 dishes that could be made out of a standard FSM parcel and talks about her SCOTY experiences.

Holly's FSM parcel content:

Holly's FSM parcel

Holly's food parcel recipes and suggested week day lunch menu:

Monday - Potato Skins 

  1. Bake 2 potatoes in the oven until the inside is soft and the outside is crispy, set one aside for tomorrow.
  2. Open the time of runs and sweet corn and put 3 tablespoons of tuna and 2 tablespoons of sweet corn into a bowl.
  3. Alice the potatoe in half lengthways and scoop out the middle into the bowl, mix together
  4. Scoop the potato mix back into the potato and top with grated cheese.
  5. Grill until the cheese is browned and bubbling. 

Serve with a bowl of cucumber sticks halved tomatoes and sweet corn, yoghurt and a banana.

Tuesday - Spanish Omelette

  1. Whisk 2 eggs with a little milk, slice 1/4 of an onion, 2 slices of ham and peel then slice the potato.
  2. In a small oven proof dish, layer the ham, onions and potato and the pour over the egg mixture.
  3. Cook on the oven until firm and golden brown.

Serve slice into a triangle with a bowl of beans, a kiwi and yoghurt pot

Wednesday - Toasted Wrap 

  1. Slice a wrap once from the centre point to the edge, with the slice in the 6 o’clock position 
  2. Slice a piece of ham and 1 tomato 
  3. On the left side, bottom quarter,  add sliced ham , top quarter add the slices of tomato and then sprinkle grated cheese on the right side.
  4. Starting at the bottom fold the ham over the tomato then fold over the cheese then fold again to make a triangle shape. 
  5. Place in the toaster until the cheese melt and the  wrap is toasted. 

Serve with cucumber and carrot sticks, an apple, yoghurt and a slice of malt loaf. 

Thursday - Cheese and Bean Pasty

  1. Finely dice 1/4 onion, 1/4 red pepper.
  2. In a pan lightly dry fry the onion and pepper, once softened add beans and when they are bubbling add grated cheese.
  3. Whisk 1 egg. 
  4. Pour the bean mixture into the middle of a wrap.
  5. Brush the egg all around the edge of the wrap, fold it over and crimp the edge with a fork to seal, then brush the top of the wrap with the egg.
  6. Bake in the oven until golden brown. 

Serve with grated carrot, pepper sticks and a bowl of halved grapes. 

Friday - Egg Muffins

  1. Whisk 3 eggs with a little milk. 
  2. Finely dice spring onions, 1/4 red pepper and a slice of ham.
  3. In a silicon muffin pan add the ham mixture to 2 cases, pour over the egg mixture then top with grated cheese.
  4. Bake until cooked through.

Serve with halved cherry tomatoes, ribbons of cucumber, sliced pear, blueberry and oat bar and a yoghurt.