Ready-made Vegetarian Week

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By Brenda Whittleeducational writer and former deputy headteacher (

With National Vegetarian Week and British Sandwich Week both in May, this month really is all about food…

pitta bread

Here is an opportunity too good to miss! British Sandwich Week (10-16 May) and National Vegetarian Week (18-24 May) provide the ideal chance for children to make and taste a variety of sandwiches and fillings. It also acts as an excellent starting point for talking about healthy eating choices and foods from other countries. For more information on National Vegetarian Week visit

For this special week we are going to tempt children to try different breads and fillings. If you divide your class into five groups, each group can have a turn at making a different type of sandwich on each day of the week. The quantities given in the recipes will make enough for each child in a class of 30 to have a taste each day. Children can complete Activity sheet 1, ‘Sandwiches record sheet’ (available below), giving each sandwich they try marks out of ten.

Find out

Where do scones, bagels, tortillas, pittas bread and French sticks originally come from?


Look out for cheeses that are marked as being suitable for vegetarians. These are made using rennet from non-animal sources.

Health and safety

  • Before tasting foods, check that children do not have any specific dietary requirements.
  • Ensure that children stay well away from hot appliances and hot food.

Monday: Cheese scones with egg mayonnaise

You will need: 8 cheese scones; 6 large eggs; 3 tablespoons of mayonnaise; cress.

What to do

  • Boil the eggs for eight minutes.
  • Pour away the boiling water and fill the pan with cold water.
  • When the eggs are cold, remove the shells.
  • Chop the eggs and put into a bowl.
  • Add the mayonnaise and mix together.
  • Cut the scones in half and spread with the egg mixture.
  • Cut the cress with scissors, wash in a sieve and drain.
  • Sprinkle the cress on top of the egg mixture.
  • Cut each piece of scone in half. Yum!
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