Ramsay helps Army serve up a treat

5:22pm Thursday 30th October 2008

Mess hall mutinies are off the menu following the publication of an Army rations recipe book backed by top chef Gordon Ramsay.

The gastronomic guide includes an array of culinary delights such as corned beef bolognese served with beef noodles, Italian tuna pie and pleasant porridge delight.

In a foreword, Ramsay praised chefs in the forces for their ability to create a variety of dishes in a "f****** dangerous environment".

Some 50 recipe ideas are included in the book, using ingredients from 10-man ration packs.

It has been created to give chefs on operations a helping hand in keeping their diners content.

Ramsay's protege, Michelin-starred Angela Hartnett, launched the recipes at the annual Combined Services Culinary Challenge at Sandown Park, Esher, Surrey.

Commenting on the book, Quentin Davies, minister for defence equipment and support, 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."

Royal Navy Captain Paul Cunningham, head of the defence food services team, added: "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 with just the ingredients in the box or with a few supplements and a little imagination."