TRAINEE chefs from Halton were challenged by the army to create three course meals using only basic ration ingredients.

Catering students from Riverside College were given a taste of what it is like to produce tasty, nutritional dishes under difficult, demanding conditions.

The 167 Catering Support Regiment Royal Logistics Corps spent a day in the kitchen sharing their skills.

It is often said that an army marches on its stomach and this experienced team constantly prepares hot food anywhere in any environment.

Under a strict time limit, students had to turn tinned vegetables, meats and pasta into an appetising menu.

With an eye on the clock they came up with meals including chilli con carne, chicken curry, meatball pizza and sweetcorn fritters.

Lance Corporal John Edwards and course tutor John Deasy then judged the dishes on taste, presentation and creativity to determine the best starter, main and dessert.

Riverside College Catering tutor John Deasy said “Our students really enjoyed the visit.

“They showed their creativity using the ration pack ingredients to make some great meals that were both delicious and nutritional.

“The students demonstrated many of the skills they have learned during their course so far and the talent was clear to see.

“They have also come away with knowledge about many new and exciting catering career options within the army.”

Students were able to speak to army staff about the various jobs that are available, different travel possibilities and a variety of training opportunities for recruits.