School pupils may be enjoying their half term but it's back to the classroom this week for hundreds of catering staff.
Chef Paul Rankin demonstrates smokey three bean chilli
The government body set up to help implement new guidelines on healthy school meals has been running a series of conferences complete with recipe ideas and menu plans.
School kitchen staff are being shown some of the new recipes by celebrity chefs including Paul Rankin and Lesley Waters.
Today on Breakfast, we featured some of the new recipes that are being suggested for use in school kitchens.
Breakfast's Sarah Campbell was at the cook's conference in Newcastle
Watch Sarah's reports, and demonstrations of the recipes from the links to the right, scroll down and print this page if you want a copy to keep.
Recipes featured on Wednesday
Fishy bolognaise with sweet garlic egg noodles
Absolutely delicious, it makes a refreshing change from the traditional spag bol - and it's much tastier and healthy.
Processed tomatoes such as canned and passata contain a good source of lycopene which give the tomatoes their red colour also a lot of seasonal veggies can be disguised in this tasty tomato sauce.
Spring - addition of chopped young leeks or petit pois
Summer -finely diced courgettes or frozen peas
Autumn - Sliced green beans or runner beans
Winter - finely chopped carrots
4 Tbsp sunflower oil
1 large onion, finely chopped
2 sticks celery, fine chopped
2 rashers, rindless, smoked back bacon, chopped
1 tbsp mild curry paste
85g split red lentils, washed
1 x 400g (14oz) tin chopped tomatoes
500g, carton tomato passata
400g skinless, boneless salmon fillet, cut into 1cm pieces
675g medium egg noodles
1 roasted garlic head (alternatively use garlic, flavoured oil)
Heat 2 tbsp oil in a large saucepan. Add the onion and celery and cook for 8 minutes or until softened and lightly golden. Add the bacon and cook for 5 minutes.
Healthier than traditional spaghetti bolognaise
Stir in the curry paste and cook for 1 - 2 minutes. Add the lentils, tomatoes, passata and 300ml water and bring to the boil then simmer gently for 15 minutes.
Meanwhile cook the noodles according to packet instructions. Stir the salmon into the tomato sauce and cook for a further 2 - 3 minutes until cooked through and season to taste. Drain the noodles and toss with the remaining oil and garlic. Divide between bowls or plates, top with the sauce and serve.
Serves 10 to 12
Smokey three bean chilli
2 Tbsp light olive oil
1 large onion, finely diced
2 sticks celery, finely diced
4 cloves garlic, finely chopped
1 tsp dried oregano
1 Tbsp mild chilli powder
1 Tbsp tomato paste
1 tin of red kidney beans, drained
1 tin of white haricot beans, drained
1 tin of borlotti beans, drained
2 tins of chopped tomatoes
1 vegetable stock cube
In a large fry pan, sweat off the vegetables with the olive oil until soft.
Smokey three bean salad: ideal for feeding large numbers
Add the oregano, chilli powder and tomato paste and cook out for another 3 minutes.
Add the remaining ingredients and bring to a simmer. Simmer for approx 15 minutes, stirring occasionally. Serve on freshly baked potatoes with freshly grated cheddar cheese or rice.
Serves 6 to 8