A HOTEL on the tropical paradise island of Mauritius has a new treat in store for holidaymakers -- Lancashire hot pot!

Residents who peruse the menu at the Maritim Hotel before they sit down to dinner in one of the 180-roomed hotels many restaurants will be hard pushed for choice.

Curried goat, red snapper fished cooked to age-old Creole methods.

Or Lancashire hot pot followed by good old fashioned bread and butter pudding.

The traditional dishes -- which are seen as exotic over there -- are a legacy from top chef Nigel Smith who spent two weeks in the kitchens of the hotel.

Nigel, executive chef at the Feilden Arms restaurant, in Whalley Road, Mellor, swapped East Lancashire for the Indian Ocean island on a fact finding mission. As part of a 89-strong team Nigel, who is used to working with seven other chefs at the Feilden Arms, was preparing dishes traditional to the island.

And he also introduced them to Lancashire's finest cuisine.

The 31-year-old, who has his own Monday afternoon slot on a satellite cooking programme, said: "We were making some brilliant dishes , they are very much into their salads and seafood.

"I did Lancashire hot pot for them but I had to do it with lamb, and I also did bread and butter pudding.

"They thought it was unbelievable, they loved it."

Christian Braeu, head chef at the hotel, told the Lancashire Evening Telegraph, Nigel's cooking really opened their eyes. Speaking from the hotel he said: "It was very, very nice and everybody liked it.

"We will keep them on the menu as special dishes on certain nights.

"Nigel was a fun guy and he was very nice to work with."

Back in East Lancashire Nigel said his experiences would benefit his usual clientele.

"He is planning a night of traditional Mauritian cooking -- but said he will have make minor adjustments

He said: "Their food is very spicy so I will have to tone it down.

"Also they are very fond of goat, which I don't think my customers would be keen on. I might have to use lamb instead."