THE cabbage was braised rather than over-boiled and bramble coulis took the place of lumpy custard at the regional finals of the school cook of the year.

Putting paid to many people's painful memories of school dinners, the competition featured dishes fit to grace the menu of any exclusive restaurant.

But the six school chefs given the task of creating a two-course meal had to do so with just 80p worth of ingredients.

The competition, organised by the Local Authority Caterers' Association, was open to all of its members involved in the daily preparation of school meals, and the finals for the North-East and Scotland took place at New College, Durham yesterday.

Lynn Pearson, from Wolsingham Primary School, stole the show with her Weardale lamb with couscous and plum chutney, followed by sticky apple sponge with fruit coulis.

She will now travel to London to take part in the School Chef of the Year national finals, where she came a close second last year.