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These are a few ideas for main meals for care settings to use.  Please note, each recipe makes 12 child size portions.

Tropical fruit salad (12 child-size portions)


1 large pineapple
2 small mangoes, peeled
2 bananas, peeled
225ml apple juice
2 tablespoons fresh lime juice

  • Dice the pineapple, mango, apple and bananas. Mix all the ingredients in a bowl and chill.

Suggested child size portion:

Fruit salad- 100g

Crunchy apricot and pear layer (12 child-size portions)

1 heaped teaspoon honey
2 small 150g pots natural yoghurt
180g dried apricots, diced
2 large pears, cored and diced
90g cornflakes

  • Stir the honey in the yoghurtMixed together the diced pear and apricots.Layer the fruit and yoghurt and top with cornflakes.

Suggested child size portion:

Crunchy apricot and pear layer- 70g

Crunchy apple bake (12 child-size portions)

5 large cooking apples, sliced
145g cornflakes, crushed
45g sugar
1 ½ teaspoons cinnamon
40g vegetable fat spread, melted

  • Place the sliced apples in a serving dishMix the crushed cornflakes with the sugar, cinnamon and melted fat spreadSprinkle the mixture over the apples and bake in a moderate oven for 30 minutes

Suggested child size portion:

Crunchy apple bake 70g

Banana custard (12 child-size portions)

900ml semi-skimmed milk
90g custard powder
45g sugar
4 medium sized bananas peeled

  • Bring the milk to the boil in a saucepan.
  • Blend the custard powder and sugar with a little of the hot milk in a small dish and pour the blended mixture back into the milk and simmer until thickened.
  • Slice some banana into small bowls and pour the custard over them.

Suggested child size portion:

Banana custard 100g

Apricot fool with chopped apricot (12 child-size portions)

400ml full-fat milk
5 teaspoons custard powder
3 teaspoons sugar
1 ½ large (400g) cans apricot in juice

  • Heat most of the milk to almost boiling.Mix the remaining milk with the custard powder and sugar in a bowl.
  • Combine the heated milk with the custard mix. Return this to the pan, simmer gently until thickened and then turn into a bowl to cool.
  • Set aside one or two canned apricots for decoration. Place the remaining apricots in juice in a food processor bowl, and add the cold custard. Blitz together until smooth.
  • Chop the remaining apricots and use for decoration.

Suggested child size portion:

Apricot fool- 80g, Apricot (dried) - 20g

Bread and butter pudding with custard (12 child-size portions)

8 small slices of white bread
50g vegetable fat spread
50g currants
40g sugar
2 eggs
500ml full fat milk

  • Heat the oven to 170.C/325.F/Gas 3 and prepare a greased ovenproof dish.
  • Spread the sliced bread with the fat spread and cut into fingers or small shapes.
  • Put half the bread into the ovenproof dish.
  • Sprinkle on all the currants and half the sugar.
  • Top with the remaining bread, spread side up.
  • Sprinkle the rest of the sugar on the bread.
  • Beat the eggs and the milk together and pour over the bread.
  • Leave to stand for 30 minutes to allow the bread to absorb some of the liquid.
  • Bake for 45-60 minutes until the pudding is set and the top is crisp.

Suggested child size portion:

Bread and butter pudding-75g, Custard- 50g

Baked apple (12 child-size portions)

12 small apples or 6 large cooking apples
80g sultanas
40g raisins

  • Core the apple and score around their middle.
  • Fill the centres with the sultanas and raisins.
  • Cook for 30 minutes at 190.C/375.F/Gas 5.

Suggested child size portion:

Baked apple-80g

Fresh fruit salad (12 child-size portions)

Small bunch green grapes
3 satsumas, peeled
2 eating apples, cored
2 pears, cored
1 small (200g) can pineapple in juice
250ml orange fruit juice

  • Remove the seeds from the grapes and add the grape halves to the fruit mixture.
  • Cut the satsumas, apples and pears into small pieces and put in a bowl.
  • Chop the pineapple into pieces and add with its juice, and the orange juice. Mix well and chill.

Suggested child size portion:

Fruit salad-100g

Fruit sorbet

Fruit sorbet-35g