Food News, with Christine Rutter

SIZZLING garlic sauce trickled out of chicken breasts, raspberries cascaded over meringue baskets and wickedly fresh fish nestled on a bed of spinach.

Such superb food, and imaginatively presented, I could be forgiven for thinking for a moment that I was dining in the exclusive Cafe Royal in London.

Imagine my surprise when I discovered such culinary charms on a hospital ward!

The stereotype of elastic meat, soggy potatoes and bullet peas, in hospital ward smelling of antiseptic, is a view which is as far past its sell by date as revolting school dinners.

Scrutinise the mouth-watering samples on show at Queen's Park Hospital in Blackburn and you would be hard pushed to find a better fare elsewhere!

Hospital site manager Mike Hall said: "We prepare 2,500 meals a day for patients and more for the restaurant."

Traditional components such as roast pork and Lancashire hot pot are the main stay of the menu yet generously sprinkled with that cosmopolitan flavour in the shape of chicken biryani and pasta Italienne had the hospital chefs spiralling in my estimation.

And with a practical and modern-looking restaurant open to the public with such treats as sticky apple pudding and black eye bean curry is proof that visiting a recovering relative is not the only reason to head for the hospital.

And the rush of trade could be blamed on a combination of the quality and cost. Chicken kiev, crispy crinkle-cut chips, a tongue-tingling raspberry-filled meringue basket and bottle of Vimto totalled £3.60 - lower than most pub main courses.

A la carte is served up in the wards with patients choosing from an optional starter and one of four main courses and desserts. A typical combination being cream of asparagus soup, battered fillet of cod and lemon and eves pudding and custard. But what do the patients think?

"They maka spaghetti as good as my mamma," gushed Italian patient Bruno Avanzi, 55, of Suddell Road, Darwen, proving that hospital food can rival home-cooking.

Stroke victim Edna Wild, 78, from Whalley Street, Clayton le Moors, is hooked on the health grub.

She said: "It's nicely presented and it tastes good."

Every dietary need is catered for from diabetic to gluten-free food. Asian recipes form part of the daily menu with such exotic selections as green mung daal.

Hospital catering manager Craig Henderson said: "A day can be long in hospital and meals help to break it up. Patients look forward to it."

And such food can surely help make a hospital visit bearable in the knowledge that your stay is riddled with such wonderful meal-times.

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