FORGET fish fingers and turkey twizzlers – kids at a Stroud school are tucking into roast chicken, oriental pork and red bean and potato curry.

This gastronomic selection is on a typical lunch menu for children at Brimscombe CE Primary School.

Dinner lady Sonia Reynolds – recently crowned School Chef of the Year 2008 – knows exactly how to make her food attractive to youngsters.

The most robust nutritional standards for school lunches in the world came into force this week in primary schools, after two years of preparation by caterers and support by the School Food Trust.

Menus being introduced across England include healthy versions of old favourites – from traditional roasts to chilli con carne – with fresh fruit, vegetables and salads on offer.

Junk food has already been banned from school canteens and vending machines, but the new standards will specify the maximum and minimum nutrient value of an average school lunch.

Schools minister Ed Balls said schools needed to introduce a "proper lunch culture" and treat pupils like "proper paying customers".

He suggested scrapping "prison-style" food trays and replacing them with china, involving young people in creating menus and marketing healthy lunches to families.

Mr Balls pointed to experience of the best schools, which implemented simple, steps.

More than six in 10 children have school meals every day at Brimscombe Primary.

Sonia Reynolds said: "The way I make my food attractive to the kids is to make it colourful and well-presented.

"It's about using all the colours of the rainbow. If you make it look bright and colourful they are more likely to try it. It's only a small school, I cook for 50 children and I know what they like and what they don't like.

"We also talk to the children about food and to the parents as well. I tell them that they ate really well – I praise them. You've also got to really enjoy what your doing. I love my job. I know today that every plate will be empty and some will even want seconds."