b'RECIPEADAPTATIONSAll our recipes are easily adaptable to meet a wide range of different dietary needs. Your teacher will already have a list of students with known allergies or intolerances.ADAPTING RECIPES AND INGREDIENTS DIETARY REQUIREMENTS If you do have any special dietary requirements or food allergies, it is very important that you remind your food teacher and avoid cooking with these or tasting any foods that could be dangerous to your health in school.Our recipes do show some dietary icons for the most common requirements, but please ask your teacher if you are not sure.Healthier alternatives Increase dietary fibre and eat your five-a-day Use fresh, whole foods that are not processed such as whole fresh fruitand vegetables.Use wholemeal ingredients e.g. wholemeal flour, pasta, bread, rice and oats.Add your favourite fruits and vegetables to all recipes to increase all yourA, C and E vitamins.Reduce the fatUse naturally low fat foods such as fruit and vegetables, cereals, white fish and fat reduced versions of foods such as beef, milk, cream and cheese. Reduce the saturated fat content by adapting the animal protein in the recipe e.g. beef, pork or lamb to a vegetarian based alternative such as Quorn, soya or tofu. There are a wide range of vegetable alternatives to meat now available in supermarkets to choose from.Reduce the sugar Use ingredients which contain natural sugars such as fruits, vegetables and milk. Avoid too many free sugars e.g. confectionary, cakes and desserts.If appropriate, consider using reduced sugar or low sugar substitutes.'