Dish of the Month: October 2025

Each month you’ll find a tasty new addition to our Dish of the Month page. We will tell you all about the ingredients needed, as well as how to cook the recipe, so you can enjoy at home with your children.

This month the children will be enjoying lots of delicious and nutritious food, prepared by our Head Chef, Oli and his dedicated team. The children loved trying this hearty dish and experiencing this new blend of flavours! If you’d like to make it at home, we have provided the full recipe below!

"We believe that a healthy nutritious diet is vitally important for growing minds and bodies." ~ Oli Michenko Maiden, Head Chef

Paneer and Spinach Biryani

Ingredients:

  • 1 block of Paneer cheese
  • 500g of washed basmati rice
  • 10g turmeric spice
  • 50g finely diced ginger
  • 50ml of good-quality soy sauce
  • 30ml of sweet chilli sauce
  • 1 finely diced garlic clove
  • Mixed vegetables, pepper, cabbage and carrots, finely sliced and washed
  • 1 finely diced red onion
  • 1 cinnamon stick
  • 1 star anise
  • 500g of washed spinach
  • 2 vegetable stock cubes
  • 5g of Chinese 5 spice

Method:

  1. Start by marinating the chicken. This is best done the day before, using whichever spices you’d like, depending on how hot and spicy you like it.
  2. Wash the rice and set it aside. Finely dice the onion and garlic and sauté on a soft heat. Add the washed rice and caramelise. Add the cinnamon stick, bay leaves, star anise and thyme. If you would like to add some extra spice to the rice, then add it at this point.
  3. Make the vegetable stock by following the instructions on the packaging, and add the coconut milk. Slowly add the liquid mixture to the rice and cook for 7/8 minutes on a medium heat. Add your washed kidney beans to the rice. Take the rice off the heat and cover with tin foil. Allow the rice to continue to cook with steam.
  4. Pre-heat the oven to 190-200°C , or you can alternatively use a BBQ to grill the jerk chicken. Make sure you cook the chicken to over 75°C until it is nice and crisp and tender.
  5. Rest the chicken on top of the rice so the juices flavour the rice. Garnish with roughly sliced spring onions and chilli.

We have also created a FlippingBook to showcase our current and past Dishes of the Month, which can be viewed below:

22 Street Lane Nursery - Dish of the Month

Make sure you come back next month for our next dish!