Angels Nursery

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Healthy Options

Children attending Angel’s nursery will experience a variety of healthy balanced and nutritious foods. We believe it will give them all of the energy they need for a busy day of play, learning and development. 

Menus are carefully planned and freshly prepared on site by our chef,  Menus are displayed in our nursery and on our website, we work closely with parents if there is a specific dietary requirement for their child. 

A typical day at Angel’s starts off with breakfast followed by a mid-morning snack of fruit.

A healthy two course lunch follows around mid-day, some days we have a starter and main meal and other days we have a main meal and dessert. 

Tea time is around 4pm where the children can help themselves to the delights on offer.   Meal times at Angel’s is fun and an opportunity to learn. Meals are served family style, so that children can experience the social aspects of meal times, setting the table, talking about the foods they are about to eat and then clearing away after themselves.

Water is readily available to drink throughout the day 



Why not try some of our recipes below

Please reduce ingredients to quantities you would like to make




Please click on the menu above to have a look.


Tea – Roasted Butternut Squash Soup served with Bread



  • 2 tbsp. butter
  • 1 butternut squash
  • 2 tbsp. olive oil
  • 2 onions
  • 2 cups diced celery
  • 6-8 carrots
  • 1 ½ pints vegetable stock
  • 1 tsp cinnamon


  1. Heat oven to 375 degrees
  2. Melt butter in a and oven proof pan add squash
  3. When squash begins to turn brown place pan in oven and roast for 15 minutes
  4. Remove from oven and let it cool slightly
  5. Mash and set to one side
  6. In a pan cook onions, celery, carrot, and cinnamon until soft but not brown
  7. Add stock and bring to boil, simmer for several minutes
  8. Add butternut squash and stir until smooth
  9. Simmer gently for 10 minutes
  10. Puree soup with hand blender


Main – Spaghetti Carbonara



  • Spaghetti
  • Tbsp. olive oil
  • 8 Bacon rashes
  • 1 Onion
  • 1 clove Garlic
  • 4 Eggs
  • ½ cup parmesan cheese
  • 2 tablespoons chopped fresh parsley


  1. Cook spaghetti in boiling water
  2. Fry bacon until crispy, remove and drain on paper towel
  3. Fry chopped onion until soft add garlic and cook for 1 minute
  4. Add bacon and spaghetti to onion and garlic and toss to coat and heat through add more olive oil if needed
  5. Add beaten eggs and cook, tossing constantly with fork until eggs are barely set
  6. Quickly add parmesan and toss again
  7. Sprinkle with parsley and serve immediately

Starter – Carrot & Lentil Soup with Crusty Bread



  1. In a large saucepan set over high heat, bring lentils and stock/water to a boil.
  2. Skim off froth.
  3. Stir in chopped onion, garlic, seasonings, and bay leaf. Reduce heat to medium-low. Simmer, covered.
  4. Dice carrots and red pepper. Stir into soup.
  5. Continue simmering, covered, until carrots are very tender, about 15 minutes. Lentils in soup will need a total of about 20 minutes to cook.
  6. Stir in red onion, coriander, lemon juice and pepper.
  7. Remove bay leaf. Liquidise if required.



Main – Lamb & Apricot Curry served with Brown Rice



  • 2 large onions
  • 750g lamb
  • 6 medium sweet potatoes
  • 3 garlic cloves
  • 1.5 cm piece fresh ginger
  • 2 tbsp. mild curry powder
  • 1 x 400g can coconut milk
  • 1 tub natural yoghurt
  • 3 cans butterbeans
  • 3 cans chickpeas
  • 2 tbsp. soy sauce
  • Large handful fresh coriander leaves
  • 300g apricots
  1. Blitz garlic, ginger and pepper to rough paste
  2. Heat oil in a pan, add paste and fry for a few minutes
  3. Stir in curry powder and potatoes
  4. Add coconut milk and chickpeas
  5. Simmer for 10 minutes
  6. In a large sauce pan gently cook onions for 3-4 minutes
  7. Add lamb and fry for further 2-3 minutes, stirring, until just beginning to colour
  8. Add to curry mix along with butterbeans, soy sauce, and apricots and simmer for further 30 minute
  9. Remove from heat and stir in yoghurt and coriander


Dessert – Chocolate Zucchini Cake



  • 3 cups SR flour
  • 1 ½ cups caster sugar
  • 1 ¼ cups unsweetened cocoa powder
  • 2 ½ teaspoons bicarbonate of soda
  • 1 ¼ teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • 6 egg
  • 2 cups veg oil
  • 4 cups grated zucchini
  1. Preheat oven to 350 degrees
  2. Grease and flour cake tins
  3. Stir together flour, sugar, cocoa, bicarbonate of soda, baking powder, and cinnamon
  4. Add eggs and oil and mix well
  5. Fold in zucchini
  6. Pour into cake tins
  7. Bake for 50-60 minutes

Dessert – Yoghurt Crunch



  • 200g rolled oats
  • 2 tbsp. olive oil
  • 3 tbsp. maple syrup
  • 100g pumpkin seeds
  • 100g chopped dried apples
  • 100g chopped dried apricots
  1. Preheat oven to 180 degrees
  2. Place rolled oats in a bowl and drizzle with olive oil and syrup and stir to combine
  3. Spread over a baking tray and bake for 5 minutes
  4. Sprinkle pumpkin seeds over oat mix and bake for a further 5 -7 minutes stirring once during cooking
  5. Transfer to bowl to cool and stir in dried apple and apricot
  6. Serve with yoghurt