Jamie Oliver Had 37 Pence a Day to Fix School Dinners: 13 Fresh Dishes Kids Learned to Love
More than twenty years ago, a young TV chef walked into a London school kitchen and tried to change what kids ate for lunch on a budget smaller than the price of a candy bar. Jamie Oliver did not win every fight, and plenty of people pushed back, but his campaign changed school food in Britain and later sparked a debate in America too. Here is the real story, told dish by dish, with simple recipes you can make for your own kids tonight..
Jamie Oliver and the 37 pence lunch: homemade baked chicken nuggets
In 2005, Channel 4 aired Jamie’s School Dinners, four episodes filmed at Kidbrooke School in Greenwich, London. The budget was just 37 pence per child per day. Processed favorites ruled the menu, and Jamie Oliver wanted to swap them for fresh food cooked from scratch. Homemade nuggets were the easiest place to start, because kids already loved them. Make them with real chicken breast, a simple crumb and the oven instead of a deep fryer. Which do your kids pick first: nuggets, pasta or pizza?
You will need: 2 chicken breasts cut into strips, 1 egg, 1/2 cup flour, 1 cup panko or homemade breadcrumbs, 2 tablespoons grated Parmesan, 1/2 teaspoon paprika, salt, pepper, olive oil spray.
How to make it: Heat the oven to 425F. Set up three plates: flour, beaten egg, and crumbs mixed with Parmesan and paprika. Dip each strip in flour, egg, then crumbs. Lay on a lined sheet pan and spray lightly with oil. Bake 15 to 18 minutes, turning once, until golden and cooked through (165F inside).
Hidden veggie tomato pasta sauce
The heart of the school dinner fight was simple: get more vegetables into kids without a battle. A smooth tomato sauce is the oldest trick in the book. Carrots, peppers and zucchini cook down until they disappear, and the sauce tastes sweet and rich. Make a big pot, freeze half, and you have a fast dinner ready for busy school nights all month.
You will need: 1 onion, 2 carrots, 1 red bell pepper, 1 small zucchini, 2 garlic cloves, 2 cans (14 oz) chopped tomatoes, 2 tablespoons olive oil, 1 teaspoon dried basil, salt, 1 lb spaghetti or penne.
How to make it: Finely chop all the vegetables. Cook them in olive oil over medium heat for 10 minutes until soft. Add garlic for 1 minute, then tomatoes and basil. Simmer 20 minutes. Blend until smooth and season. Toss with cooked pasta and a little pasta water.
Jamie Oliver style mild chicken curry with rice
A mild, creamy chicken curry with fluffy rice is exactly the kind of cooked-from-scratch plate Jamie Oliver wanted on school trays instead of processed food, and gentle spices are a great way to grow adventurous eaters. This version uses yogurt and a little coconut milk, so it is mellow enough for small kids and still full of flavor.
You will need: 1 lb chicken thighs diced, 1 onion, 2 garlic cloves, 1 teaspoon grated ginger, 2 tablespoons mild curry powder, 1 can (14 oz) chopped tomatoes, 1/2 cup coconut milk, 1/4 cup plain yogurt, 1 tablespoon oil, cooked rice.
How to make it: Soften the onion in oil for 8 minutes. Add garlic, ginger and curry powder and stir 1 minute. Add chicken and cook until it turns white. Pour in tomatoes and simmer 15 minutes. Stir in coconut milk and yogurt off high heat. Serve over rice.
Crispy oven baked fish fingers with peas
Fish fingers are a British school lunch classic, and a homemade version swaps mystery fillings for real white fish. A light coating of crumbs and a hot oven make them crunchy without frying. Serve with buttery peas and a squeeze of lemon. Poll time: what do your kids dip fish fingers in? A) ketchup B) tartar sauce C) mayo D) nothing at all.
You will need: 1 lb cod or pollock fillets, 1 egg, 1/3 cup flour, 1 cup breadcrumbs, zest of 1 lemon, salt, pepper, oil spray, 2 cups frozen peas, 1 tablespoon butter.
How to make it: Heat the oven to 425F. Cut fish into thick fingers. Coat in flour, then egg, then crumbs mixed with lemon zest and salt. Bake on a lined tray, sprayed with oil, for 12 to 15 minutes. Cook peas 3 minutes, drain and toss with butter.
Shepherd’s pie loaded with hidden vegetables
Behind every school kitchen is a dinner lady, and at Kidbrooke the head dinner lady was Nora Sands. She started out as one of Jamie Oliver’s biggest critics and ended up as his most loyal supporter. Comfort food like shepherd’s pie is the kind of dish that wins over cooks and kids alike: rich gravy, soft vegetables and a golden mashed potato lid.
You will need: 1 lb ground lamb or beef, 1 onion, 2 carrots, 1 celery stalk, 1 tablespoon tomato paste, 1 cup beef stock, 1 tablespoon Worcestershire sauce, 1 cup frozen peas, 2 lb potatoes, 3 tablespoons butter, 1/3 cup milk.
How to make it: Boil potatoes until tender and mash with butter and milk. Brown the meat, then add chopped onion, carrot and celery for 8 minutes. Stir in tomato paste, stock and Worcestershire and simmer 15 minutes. Add peas. Spoon into a dish, top with mash and bake at 400F for 25 minutes.
Jamie Oliver style homemade veggie pizza
Pizza is where healthy food stops feeling like a punishment. Let kids build their own on a simple homemade base with a thin layer of tomato sauce, cheese and whatever colorful vegetables they will eat. When children make it themselves they are much more likely to taste the peppers. It is the same idea behind teaching kids to cook: involvement beats lectures every time.
You will need: 1 lb pizza dough, 1/2 cup tomato sauce, 1 1/2 cups shredded mozzarella, 1 bell pepper sliced, 1 cup cherry tomatoes halved, a handful of spinach, 1/2 small red onion, olive oil, dried oregano.
How to make it: Heat the oven to 475F with a sheet pan inside. Stretch the dough on parchment. Spread sauce thinly, add cheese and vegetables. Drizzle with oil and sprinkle oregano. Slide onto the hot pan and bake 10 to 12 minutes until bubbly and browned.
Chicken and vegetable noodle stir fry
The campaign reached far beyond one school. In March 2005, Jamie Oliver delivered his Feed Me Better petition, signed by 271,677 people, to 10 Downing Street. The government promised to improve school dinners and later set aside an extra 280 million pounds over three years. A fast stir fry is the kind of fresh, cheap dinner the campaign stood for. Looking for more ideas for the school week? Try these lunch box ideas kids will actually eat.
You will need: 8 oz egg noodles, 2 chicken breasts sliced thin, 1 red pepper, 1 carrot cut in matchsticks, 1 cup broccoli florets, 2 green onions, 2 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon sesame oil, 1 garlic clove, 1 tablespoon oil.
How to make it: Cook noodles and drain. Stir fry chicken in hot oil for 5 minutes. Add vegetables and garlic and cook 3 minutes so they stay crisp. Mix soy sauce, honey and sesame oil, pour in with the noodles and toss for 1 minute. Top with green onions.
Bean and vegetable chili, the Huntington chapter
In 2010 the fight crossed the Atlantic. Jamie Oliver’s Food Revolution premiered on ABC on March 21, 2010, filmed in Huntington, West Virginia, a town the show described as statistically one of the unhealthiest in the country. The first season won the Emmy for Outstanding Reality Program. A big pot of bean chili is cheap, filling and American to its core.
You will need: 1 lb ground beef or turkey (optional), 1 onion, 1 bell pepper, 2 garlic cloves, 2 tablespoons chili powder, 1 teaspoon cumin, 1 can (28 oz) crushed tomatoes, 1 can kidney beans, 1 can black beans, 1 cup corn, salt.
How to make it: Brown the meat if using, then add onion and pepper for 7 minutes. Stir in garlic, chili powder and cumin for 1 minute. Add tomatoes, drained beans and corn. Simmer 30 minutes, stirring now and then. Season and serve with cheese or yogurt.
Jacket potatoes with easy fillings
A baked potato with a filling is one of the cheapest hot lunches there is, and it was a familiar sight in British school canteens. The secret is a long bake so the skin turns crisp and the inside goes fluffy. Kids can choose their own toppings. Which filling wins in your house? A) cheese and beans B) chili C) tuna and corn D) just butter.
You will need: 4 large russet potatoes, olive oil, coarse salt, butter, fillings: shredded cheddar, baked beans, leftover chili, or tuna mixed with corn and a spoon of mayo.
How to make it: Heat the oven to 400F. Prick potatoes with a fork, rub with oil and salt. Bake directly on the rack for 60 to 75 minutes until the skin is crisp and a knife slides in easily. Split, fluff with a fork, add butter and pile on the filling.
Jamie Oliver style roast chicken with simple veg
Cooking real food at home was at the heart of every Jamie Oliver campaign, and a whole roast chicken with vegetables in one pan is the kind of basic meal every family can learn. It feeds a family, the leftovers make sandwiches, and the bones become broth. Lemon and garlic inside the bird keep the meat juicy without any fuss.
You will need: 1 whole chicken (about 4 lb), 1 lemon, 4 garlic cloves, a few sprigs of thyme or rosemary, 1 1/2 lb small potatoes, 4 carrots, 2 red onions, 3 tablespoons olive oil, salt, pepper.
How to make it: Heat the oven to 425F. Cut vegetables into chunks and toss with oil and salt in a roasting pan. Stuff the chicken with lemon halves, garlic and herbs. Rub with oil and season. Sit it on the vegetables and roast about 75 to 90 minutes until the thigh reaches 165F. Rest 10 minutes.
Minestrone soup for cold school days
In the series Jamie Oliver also visited a primary school in Peterlee, County Durham, an area with some of the highest rates of health problems among school children in England. Soup is one of the easiest ways to feed many kids well for very little money. This minestrone is packed with vegetables, beans and small pasta, and it tastes even better the next day.
You will need: 1 onion, 2 carrots, 2 celery stalks, 1 zucchini, 2 garlic cloves, 1 can (14 oz) chopped tomatoes, 6 cups vegetable or chicken stock, 1 can cannellini beans, 1/2 cup small pasta, 1 cup spinach, Parmesan to serve.
How to make it: Chop all vegetables small. Cook onion, carrot and celery in oil for 8 minutes, then garlic and zucchini for 3 minutes. Add tomatoes and stock and simmer 15 minutes. Add beans and pasta and cook 10 minutes more. Stir in spinach and top with Parmesan.
Fresh fruit crumble, the dessert that made the cut
Pudding never left the menu. It just got better. A fruit crumble uses whatever fruit is cheap and in season, with a buttery oat topping that kids love. Researchers at the University of Essex later studied Greenwich pupils and found that the share of 11-year-olds scoring level 4 or 5 rose by 8 percent in science and 6 percent in English after the menu changed.
You will need: 4 cups mixed fruit (apples, pears, blackberries), 2 tablespoons sugar, 1 teaspoon cinnamon, 3/4 cup flour, 1/2 cup rolled oats, 1/3 cup brown sugar, 6 tablespoons cold butter, pinch of salt.
How to make it: Heat the oven to 375F. Toss fruit with sugar and cinnamon in a baking dish. Rub flour, oats, brown sugar, salt and butter together with your fingers until it looks like crumbs. Scatter over the fruit. Bake 35 to 40 minutes until golden and bubbling at the edges.
Rainbow fruit salad cups to finish
The simplest change of all was more fresh fruit. A rainbow fruit cup is colorful enough to compete with any packaged snack, and kids can help chop the soft fruit. So, what do you think: did Jamie Oliver make school lunches better, or did he push too hard? Tell us which of these dishes you would put on the menu at your kids’ school.
You will need: 1 cup strawberries, 1 cup pineapple chunks, 2 kiwis, 1 cup blueberries, 1 cup grapes, 1 orange, 1 tablespoon honey (optional), juice of 1/2 lime, a few mint leaves.
How to make it: Wash and chop the fruit into bite size pieces, keeping colors separate. Layer them in small clear cups from red to purple. Mix lime juice and honey and drizzle a little over each cup. Top with mint. Chill up to 4 hours before serving.
