Nutrition
Together with an Early Years Nutritionist, we have developed healthy, nutritious and tasty menus.
Nutrition
At Happy Days Nurseries, we regularly consult with a specialist early years nutritionist to ensure that our menus are both delicious and healthy while providing the appropriate balance of energy and nutrients for each child.
Our trained Nursery cooks and chefs use fresh ingredients daily to prepare nutritionally balanced meals and snacks. These meals operate on four-weekly, seasonal schedules to help introduce children to a wide range of tastes, textures, and healthy eating habits.
During all snack and meal times, fresh drinking water and milk are available to children.
At Happy Days Nursery, we make sure to obtain any information regarding special dietary requirements, preferences, and food allergies before your child starts with us. We ensure that every child’s individual dietary needs are met with the implementation of our dietary policy and procedures.
We also offer a separate weaning menu for when you begin to introduce your baby to solid foods, working in close consultation with you during this process. We make sure to only offer baby food that you have previously tried at home.
We encourage independence during snack times. Older children are supported in serving their own meals using appropriate serving utensils and pouring their drinks. Children are encouraged to wash up their plates after meal times using our specially designed low-level sinks. During this daily routine, staff who are sitting with the children help to support their development, encouraging the use of communication and language skills.
All our Nursery kitchens are regularly inspected by their local Environmental Health Department to ensure that they remain compliant with food safety laws and produce food that is safe to eat.
All staff who serve and prepare food within our nurseries have achieved a Level 2 Food Hygiene Certificate.
Sample Menus
Happy Days Menu : Spring/Summer
Breakfast
Choice of Weetabix, rice crispies, cornflakes, and wholemeal toast with butter /dairy free alternative Milk or water to drink
Morning Snack
Fruit bowl (three seasonal options) Milk or water to drink
Lunch
Cauliflower and broccoli macaroni cheese (V), Seasonal fruit salad
Tea
Soft cheese wraps (V) or ham wraps with vegetable sticks with broad bean hummus Fruit bowl (three seasonal options) Milk or water to drink
Download MenuComplementary Feeding Menu : Spring/Summer
Breakfast (6 months)
Choice of suitably prepared porridge, cereal or baby rice
Lunch (6 months)
Courgette, carrot and lentil puree
Tea (6 months)
Yoghurt and peach puree
Breakfast (7-12 months)
Choice of Weetabix, Rice Krispies, Cornflakes and wholemeal toast with butter/dairy free alternative Milk or water to drink
Lunch (7-12 months)
Pasta primavera (V), Peach ripple
Tea (7-12 months)
Jacket Potato with tuna mayo or cheese (V) accompanied with cucumber sticks Fruit bowl (three seasonal options) Milk or water to drink
Download Menu
Recipes
Bread Roll Making
Ingredients
500g white/wholemeal bread flour
1 sachet of dried yeast
1 tablespoon vegetable oil
275-300 ml water
Extra flour and oil for duringand brushing
Pinch of salt
Equipment
Mixing bowl suitable for your child
Sieve
Tablespoon
Teaspoon
Mixing spoon
Cling film
Measuring jug
Scales
Pastry brush
Scissors
Baking tray and wire rack
Directions
1. Weigh the flour and sieve into mixing bowl
2. Add the salt and dried yeast, spoon in the oil, add the water
3. Mix the oil and water into the flour with the wooden spoon until the dough issoft but not sticky. If it is too wet, add some more flour, if it is too dry add a bitmore water.
4. Turn the dough onto a board or a clean work surface
5. Knead by pulling and rolling the dough backwards and forwards
6. Keep kneading for 8-10 minutes until the dough is smooth and springy
7. Put back into the mixing bowl and cover with an oiled piece of cling film
8. Leave the dough in a warm place for at least an hour until it has doubled insize and feels spongy (The cling film allows you and your child to watch whatis happening!)
9. Tip the dough out onto the board or clean surface and knead for a minute or two.
10. Bake for 12 to 15 minutes at 200C
Download RecipesVegetable Soup
Ingredients:
2 Carrots
2 Parsnips
1 Onion
1 pint of water
2 low salt vegetable stock cubes
Equipment:
Bowls of water
Scrubbing brush
Safety knife
Chopping board
Cooking pot Blender
Directions
1. Cut off the tops and bottoms of the carrots, parsnips and onions
2. Scrub the root vegetables
3. Peel the onion
4. Cut the vegetables into cubes
5. Put the vegetables into a saucepan with the water and stock cubes
6. Bring the soup to the boil and simmer until the vegetables are tender
7. Blend the soup, serve and enjoy!
Download RecipesPitta Pizzas
Ingredients:
Pizza Base
2 teaspoons fast-action dried yeast
300ml warm water
500grams strong white bread flour
2 teaspoons salt
1 tablespoon olive oil
Topping
Passata Mixed Herbs
Grated Cheese
Variety of other topping such as vegetables, ham, pineapple, chicken, sweetcorn etc.
Equipment
Bowl
Mixing spoon
Jug
Chopping board
Tolling pin
Baking tray
Cheese grater
Directions
1. Mix the yeast and warm water into a bowl
2. Leave it to sit for 5 minutes until the yeast is super bubbly
3. Add the flour, salt and olive oil
4. Mix together into a soft dough
5. Knead the dough for 5 minutes until you have a soft, smooth and elastic dough
6. Add extra flour if needed but only enough so the dough doesn’t stick
7. Place in a lightly oiled bowl, cover with a tea towel and leave the dough until it has doubles in size
8. Pre heat the oven to 250 C or gas mark 9
9. Flatten the risen dough and using a rolling pin, roll out the dough
10. Add passata and any other chosen toppings
11. Sprinkle the cheese on top
12. Bake on a baking tin for 15 minutes
13. Enjoy!
Download Recipes