Pubs and dining venues could be opening soon - it’s time to innovate your kids menus!

Here at Birdseye Foodservice we have partnered with the very talented Neha Gandesha (known as @squashedpickle on Instagram) to show you just how your kids menus could be looking this summer!

The latest generation of kids are predicted, and are proving to be, much more adventurous and unfussy when it comes to what they eat. Delighting their taste buds and moving away from the classic kids menus of nuggets, chips and beans with veggie and vegan options included is the way forward, something which many establishments have already begun to champion.

With excitement starting to grow surrounding Boris’ newly released roadmap and easing of the UK lockdown, kids menu innovation (as well as just general menu innovation) could have your dining space stand out from the crowd.

Let’s take a look at just some of Neha’s (@squashedpickle) creations and recipes using our Birdseye Foodservice products, which could revitalise your menus:

Fish Finger and Potato Waffle Sandwich

Simple, yet effective. Here’s how it’s done:

You will need:

1. Birdseye Omega 3 Fish Fingers

2. Birdseye Potato Waffles

3. Cheddar cheese (grated)

4. Your bread roll of choice

5. A side of Birdseye frozen peas

Now this isn’t necessarily the hardest recipe in the world, but you can’t say it’s not innovative. Start off by grating your cheese and setting this aside. Pop your fish fingers and potato waffles in the oven, and get your peas on the boil. Cut your bread roll (if it isn’t already pre-sliced) and butter to taste. Plate up by putting your peas into a ramekin, and layer three fish fingers onto the bottom slice of the bread roll, next layer the potato waffle and sprinkle the grated cheese. Ensure the waffle is hot enough for the cheese to melt or pop it under the grill quickly for the desired melted effect. Give your customers a choice of sauce to top with (we recommend tartar sauce).

Green Cuisine Chicken Dipper Nachos

If you didn’t already know, these Birdseye Green Cuisine Chicken-Free Dippers have won consumer Product of the Year 2021. Let’s look at how Neha has used them to make the most delicious nachos which could be the star of the show on any kids menu:

You will need:

1. Green Cuisine Chicken-Free Dippers

2. Salted tortilla chips

3. Salsa (homemade or pre-packed)

4. Guacamole (homemade or pre-packed)

5. Mixed peppers

6. Grated cheese of choice

7. Baking tray

This dish can either be veggie or vegan depending on how you choose to serve it and the ingredients you choose to use. Start by oven cooking your Green Cuisine dippers, then once cooked set aside. Fry off your mixed peppers until soft and seared at edges. Now in a baking tray place a layer of the tortilla chips, a layer of the dippers, a layer of the mixed peppers, a layer of salsa and a layer of cheese. Do this three times and then serve in your dish of choice, garnish with a final layer of salsa and guac.

Green Cuisine ‘Scotched’ Meatballs

Another Green Cuisine favourite: the Meatless Meatball. These don’t only have to be used in pasta dishes, or to recreate a well known swedish brand’s dish. Take a look a Neha’s creation:

You will need :

1. Oil

2. Birdseye Green Cuisine Meatballs

3. Potato (boiled and mashed)

4. Spinach (chopped)

5. Cheese (can use vegan)

6. Panko bread crumbs

7. 1 large egg (can use egg substitute)

8. Salt and pepper

Make some mashed potato with your favourite cheese (make sure you season it!) and mash in some chopped spinach. Get one Birdseye Green Cuisine meatball and cover it with the mash and create a ball around the meatball. Roll into beaten egg and then into panko breadcrumbs. Fry in hot oil until piping hot through with a golden crispy crust. Perfect dipped in hot gravy!

Fish Finger Pie

Not veggie or vegan this time, but this dish is definitely something we think most kids would pester their parents for at any pub or restaurant:

You will need:

1. Birdseye Omega 3 Fish Fingers (cooked)

2. Birdseye frozen peas

3. Cheddar cheese (grated)

For mash :

1. Broccoli (florets)

2. Potato

3. Milk

4. Cheddar cheese (grated)

5. Salt/pepper

Start off by boiling the potatoes and broccoli. Mash them together with milk, butter and season. Set aside. Cook fish fingers as per packet and set aside. Steam or boil the frozen peas. Place fish fingers at the bottom of a pie dish covering all corners. Top with peas and then the broccoli mash. Finally layer the top with grated cheddar. Place in the oven for 10 mins until golden and delicious.

Roll on summer 2021

So, if you’re bored of the classic kids menus and you’ve been wracking your brain when it comes to how to update it when the world reopens, Birdseye Foodservice is always here to help! Let’s make this summer the best it can be for all the family, as well as our UK establishments. We want to assist as much as possible when it comes to helping the out of home sector get back to business following COVID-19 and the effect it has had on our industry! Roll on summer 2021.