New recipe book offers better nosh for troops on operations

The new book has the support of top chef Gordon Ramsay and has been created to make meal times for troops on operations more exciting. It contains more than 50 recipe ideas using ingredients in the ten man ration packs, catering for a range of tastes and dietary requirements. The recipes include culinary delights such as spicy bean burgers, corned beef balti and Italian tuna pie.

Ramsay's protégé, Michelin-starred Angela Hartnett, officially launched the book today at the annual Combined Services Culinary Challenge which are taking place at Sandown Park, Esher.

Royal Navy Captain Paul Cunningham, head of the Defence Food Services team at Defence Equipment and Support and organiser of the Combined Services Culinary Challenge said:

"The recipes have been contributed by chefs from all three Services and the book has been created with the young, inexperienced chef in mind. It is designed to highlight how versatile the ration pack is and show what can be done either with just the ingredients in the box or with a few supplements and a little imagination.

"Over the last two years, the operational ration pack has been overhauled to make the contents more versatile, enabling chefs to produce a much wider range of recipes within each of the five menus. This book is just one of many innovations that my team has introduced over the last two years to ensure that UK troops get as wide a range of meals as is possible."

Minister of State for Defence Equipment and Support, Quentin Davies said:

"Food is vitally important to the morale of our Armed Forces. The food served to our soldiers, sailors and airmen is well-balanced, nutritious and plentiful. The majority of our troops eat freshly prepared hot and cold meals, cooked by professionally-skilled chefs, using a wide range of ingredients including fresh fruit and vegetables.

"Our military chefs go to great lengths in very challenging conditions to vary menus and create appetising new dishes. The recognition and appreciation of the work they do by Gordon Ramsay and his team is well deserved."

The three day annual Combined Services Culinary Challenge is a showcase for the professionalism, skills and expertise of catering staff across the Armed Forces and features all the types of catering needed by the Services.

The challenge also sees some 400 chefs from all three Services put their culinary skills to the ultimate test by going head-to-head in competitions to serve up a feast fit for frontline troops. The judging panels which include Michelin-starred chefs, test the standards of the competing teams.

Flight Lieutenant Clare Jennings, from the Catering Training Squadron at RAF Halton is the RAF Team Manager at this year's challenge. She said:

"This is the second year that I have been involved with the Combined Services Culinary Challenge. It's a great way to showcase what we do well. We have very young and inexperienced Airmen who have just come out of basic training alongside our more experienced personnel who have provided support to our troops on operations in Iraq and Afghanistan. Although a hectic three days of competition, I know that everyone will go away having achieved so much both personally and for the RAF team as a whole."

Competitions include the outside field catering competition, where teams of chefs use field kitchens and operational rations to produce a two-course meal for 20 people and the Parade de Chefs team competition where one Service team per day prepares, cooks and serves a VIP meal for 64 diners. Other categories include the team buffet, international military team and junior chef of the year.

See the new recipe book at Related links >>>