Armed Forces recipe book launched

Supported by Gordon Ramsay, the book has been created to help chefs on operations produce a greater variety of dishes using ingredients from their ten-man ration packs. It contains more than 50 recipe ideas to cater for a range of tastes and dietary requirements and includes culinary delights such as spicy bean burgers, corned beef balti and Italian tuna pie. Ramsay's protege, Michelin-starred Angela Hartnett, officially launched the book at the annual Combined Services Culinary Challenge at Sandown Park, Esher. Minister of State for Defence Equipment and Support, Quentin Davies said: "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." Royal Navy Captain Paul Cunningham, head of the Defence Food Services team at Defence Equipment and Support and organiser of the Combined Service Culinary Challenge 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 either with just the ingredients in the box or with a few supplements and a little imagination." The annual Combined Service Culinary Challenge is a showcase for the professionalism, skills and expertise of catering staff across the Armed Forces and featured all the types of catering needed by the Services.