RECIPES to tantalise the tastebuds were on the menu at Bury College, where catering students took part in a cordon bleu battle of culinary skills.
Students rustled up some gourmet meals for celebrity TV chef Andrew Nutter and other judges, who were asked to pick the best original dish of the day.
Six young chefs from Bury College and Bolton Community College were chosen to take part, after submitting written meal ideas to Paul Greenhalgh, head chef at the Village Leisure Hotel, Heap Bridge.
Although the top two spots went to students from Bolton, 18-year-old Bury College student Daniel Lee Kirkpatrick (18), of Stopes Road, Radcliffe, came third with a traditional Lancashire offering.
He served up Rossendale lamb shank on a mashed potato and black pudding base, with turned vegetables and a Boddington's bitter sauce.
Fellow Bury student Michael Robinson, of Affleck Avenue, Radcliffe, claimed fourth place, with Martin Fletcher (20), of Dumers Lane, Radcliffe coming fifth.
The winning entry, provided by Bolton Community College student Philip Bridge, was roast loin of lamb with goat cheese stuffing.
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