HOSPITAL chef Jill Crewe has the perfect prescription for life's aches and pains - black pudding and apples, a choice cut of lamb and a superstar dessert.
That's the recipe for success which culinary queen Jill used to tickle the tastebuds of judges when she won a cookery head-to-head on Wednesday.
Never mind Ainsley Harriott and Anthony Worrall-Thompson,
the mother of one from Statham, near Lymm, has enough cordon bleu creations to tantalise medics and patients.
Assistant head chef Jill, who works at the BUPA North Cheshire Hospital in Stretton, said: "I am really into the creative things you can do these days."
Her dish of the day was diced black pudding, garnished with tomato chutney as a starter. Next on the menu was loin of lamb - glazed with lemon garlic - on a bed of onion and spinach sauce.
But the clincher might have been the star-shaped shortbread and blackcurrant bazarois dessert, which she lovingly prepared for judges at Ashton-under-Lyne's School of Catering.
Before putting her mouthwatering menu to the test Jill served up the 21st century treat to hospital general manager Rob Anderson and matron Anna Alexandra.
She was asked to dream up dishes for the Millennium and chose titbits to represent the past, present and future. Now Gill is heading to the national finals in Birmingham in April.
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