Popular British school meals from the 1960s, ’70s and ’80s that don’t exist anymore as deep-fried food is banned… but there’ll be no end of lentils

It’s been more than two decades since Jamie Oliver’s campaigning saw Turkey Twizzlers and chocolate concrete cake scrapped from school dinner menus.

Now, in the biggest shake-up in years, classics such as fish and chips will be changed as part of a Government war on childhood obesity.

From next September, schools in England will no longer be allowed to serve deep-fried foods. 

More fibrous wholegrains and pulses such as lentils and chickpeas will be required on menus alongside main meal options at least once a week – while a portion of vegetables or salad should accompany, or be incorporated into, every main meal.

They will also have to cut down on serving pupils sweetened baked desserts under the first school food standards for more than a decade. 

The treats must contain or be served with fruit as part of the Department for Education’s overhaul aimed at tackling childhood obesity and tooth decay.

Deep-fried foods will be cut entirely, while sugary drinks and ice cream will be restricted. Foods high in fat and salt such as pizzas will also be limited.

The move means that canteen favourites from the 1960s, 1970s and 1980s, such as potato smiley faces, spam fritters, jam roly-poly and cowboy pie, will no doubt be unrecognisable to the pupils of today.

But how many do you remember from your school days? Read below to take a trip down memory lane… 

CHOCOLATE CONCRETE AND PINK CUSTARD 

Why have normal custard when you could make it pink? A popular addition to a school dessert, pink custard was also known as tubby or tellytubby custard.

Made by heating milk, sugar and strawberry blancmange powder, it was often served over so-called chocolate concrete – a crisp, chocolate-layered traybake.

Made from just flour, sugar, butter and cocoa powder, it can be served warm or cold and was often accompanied by pink or mint custard.

TURKEY TWIZZLERS 

Adored by school children across the nation, Turkey Twizzlers were a key feature on most lunchtime menus.

They were axed from schools in 2005 after Jamie Oliver’s healthy-eating ‘Feed Me Better’ campaign to ban them in schools shamed them for containing just 34 per cent meat.

The move sparked outrage among schoolchildren across the country, who, even 20 years later, still declare that Jamie will ‘never be forgiven’ for it.

In 2020, a healthier version of the beloved Turkey Twizzler was relaunched. However, it was to be short-lived – with the rebrand discontinued in 2025. 

FAIRY CAKE 

A sprinkle-topped sponge cake will almost instantly take you down memory lane to school bake sales and afternoon picnics with your friends.

It’s incredibly easy to make, featuring a light vanilla sponge topped with white icing and rainbow sprinkles.

TikTok account Jane’s Patisserie shared her top tips for recreating the childhood classic, which she described as a ‘nostalgic and classic bake’ that is ‘delicious, easy to make and looks great’. 

‘Nostalgia in a bake,’ commented one viewer, while another praised: ‘My favourite too! That looks incredible’. 

LIVER AND ONIONS

A popular school dinner staple between the 1960s and 1980s, liver and onions have a divisive legacy – while it was a gory meal for some, others remember it fondly.

Usually served with mashed potatoes, the tart liver (usually beef or lamb) was slightly seasoned and served with slow-cooked onions. 

TURKEY DINOSAURS

Breadcrumbed turkey dinosaurs were a key staple for children in the early 1970s and 1980s.

The possibility that the turkey dinosaur could soon be going extinct is bound to disappoint many: According to research from food experts, a quarter of UK households have removed them from their supermarket shopping list. 

COWBOY PIE

Another nostalgic school dinner option, cowboy pie is a reimagining of a cottage pie – but with pork sausages, baked beans, BBQ sauce and onions.

Topped with mashed potatoes and cheese, this meal certainly kept you full for the day.

CORNFLAKE TART

A charming sweet treat bound to delight your taste buds, the cornflake tart combined shortcrust pastry, strawberry jam and cornflakes with golden syrup. It was typically enjoyed with a generous helping of custard.

Simple and easy to bake, several social media users have attempted to recreate the classic snack – with one avid baker describing the school staple as the perfect thing to ‘brighten up your Friday night’.

CHEESE FLAN

Cheese flan, also known as cheese pie, was often served up as a lunchtime classic in the 1970s and 1980s and consisted of savoury custard in a shortcrust pastry bake.

With just four ingredients and not to be confused with quiche, it was served up in squares and often came with a side of chips and a scoop of potato.

PASTA KING

While Pasta King pots are still served across schools, they no longer have the glossy cult status they held in the 2000s, when first being introduced into canteens. 

Many complained of the watery nature of the dishes – with everything from Arrabbiata to carbonara on offer – but it was still a satisfying bite after a long morning of lessons.

SPAM FRITTERS

Dubbed a ‘British classic’, spam fritters were not only a staple in school canteens but also chippies and supermarkets.

Thought to have come about in the UK during the Second World War – when there was a shortage of fish – it consists of spam deep fried in a batter.

FISH FINGERS AND SMILEY FACES

An easy British classic, fish fingers on a Friday with potato smiley faces never got old.

Occasionally combined with baked beans or peas (that were placed in the eyes of the faces for good measure), there is no doubt that this meal holds a special place in Britons’ hearts.

JAM ROLY-POLY 

A jam roly-poly was bound to cause excitement when it hit the school menu – comprising of steamed suet pastry swirled with sticky raspberry jam.

It was washed down, of course, with a bowlful of warm custard.

ARCTIC ROLL

Another retro dessert, the Arctic Roll is the warm, steamed jam roly-poly’s frosty cousin, consisting of a vanilla ice cream wrapped in a sponge layer.

Much like other sweet treats from the era – including Viennetta – they are enjoying a comeback in supermarkets.

BLANCMANGE

A 1970s favourite, blancmange is usually made with milk, cream and sugar that is thickened into a moulded jelly, which is sometimes flavoured with almonds.

Known for being a dinner party staple – usually served in the shape of a rabbit – it made its way into school dinners too.

SPAGHETTI HOOPS ON TOAST

Perfectly warming for a rainy autumn day or a frosty winter lunchtime, spaghetti hoops on toast offered the perfect switch up from beans on toast. 

Often – to add extra flavour – pupils added grated cheese on top.