Spring/Summer Menu Update
As the seasons change, so does our menu! While we’re keeping many of the children’s much-loved favourites, we’re excited to be introducing some fresh new dishes that are perfect for the warmer months. As a fully plant-based nursery, we’re passionate about providing meals that are not only delicious but also packed with nutrition, and Sam has been working hard to create a vibrant, seasonal menu full of goodness.
Fresh vegetables take centre stage, therefore our little gardeners have been busy planting and caring for tomatoes, giant leeks, lettuce, kohlrabi, runner beans, courgettes, kale, gem sweetcorn, and cavolo nero in our indoor greenhouse in Frog Room. Down at our nursery allotment, we’re also growing strawberries, potatoes, sweet potatoes, and more!
It’s a real joy to see the children involved in growing the food they eat, helping them understand where food comes from and encouraging healthy eating habits in a fun, hands-on way.
A Sneak Peek at What’s on the Menu
Over the next 6–8 weeks, we’re excited to take you on a closer look at our new Spring/Summer menu. Each week, we’ll be highlighting different dishes and sharing the ingredients that go into them – so you’ll not only know that your children are enjoying their meals, but also exactly what’s fueling them throughout the day. This blog offers just a little taste of what’s to come, but there’s plenty more to reveal! From colourful veggie-packed mains to lighter, summery options, we can’t wait to show you what’s cooking at Eden Early Years.
Spring Pepper and Tomato Sourdough with Pea Guac and Poached Eggs
Crafted with fire-roasted red peppers and slow-cooked beef tomatoes, and bursting with fresh herbs like basil, parsley, dill, and chives, our pea guac adds a bright, refreshing lift to the dish. We're also excited to be baking our sourdough in-house for the first time, using traditional hand-stretching techniques and a 48-hour rest period to fully activate the fermentation process. Not only does this deepen the flavour, but it also makes the bread easier to digest; the extended fermentation helps break down gluten, which can be gentler on the gut.
Spring Ragu with Garlic Gnocchi
Another delicious addition to our Spring/Summer menu is our hearty yet fresh Spring Ragu with Garlic Gnocchi – a comforting dish with a seasonal twist. This warming meal features a slow-cooked plant-based ragu, cooked for 3-4 hours on a low heat. The carrot, onion and celery base becomes rich with slowly developing caramelised flavours. With wild garlic in season, making a garlic butter and tossing the gnocchi in it made it complete!
Not only is it packed with fibre and essential nutrients, but it’s also full of familiar flavours that children love, making it both nourishing and comforting.
Plant Mac & Cheese with Crispy Tofu Bacon
Our plant-based twist on a timeless comfort classic. The magic lies in the creamy, protein-rich sauce, crafted from enriched vegetable stocks and hearty lentils for depth and nutrition. Topped with crispy tofu bacon, it adds that crunch and a smoky umami hit that balances beautifully with the richness of the mac. A new favourite in the making, no doubt!
Vegan Chocolate Mousse with Berry Coulis
We're also introducing some exciting new desserts on our Spring/Summer menu, and first up is our stunning Vegan Chocolate Mousse with Berry Coulis. It’s made with tofu, maple syrup, and rich dark chocolate for a silky, indulgent texture. The sharp, tangy burst of seasonal berries cuts through the richness perfectly, creating a beautifully balanced finish. It’s a treat that also sneaks in a boost of plant-based protein!
Make sure to stay up to date with our dishes over the next weeks on our nutrition blog and feel free to ask us any questions!
