Two MPs took part in a Ready, Steady Cook-style competition to highlight how tasty meals can be cooked from a typical emergency food parcel.

The event was hosted by Sutton-based ATTFE College through its community interest company, Let’s All Eat,

The college has delivered more than 12,000 emergency food parcels since the start of the pandemic through professional referrals.

Liz Barrett, volunteer director of Let’s All Eat, said the emergency need for food parcels wasn’t going away, instead in Sutton the need is increasing.

“During the past 18 months we have, however, developed a very strong approach to supporting this need, which now allows up to focus on teaching cooking skills to food parcel recipients to help them eat well on a budget,” she explained.

The competition saw Mansfield MP and the leader of Nottinghamshire County Council, Ben Bradley, cook a chicken and chorizo pasta dish followed by mixed fruit puff pastry tarts, assisted by Sutton Community Academy assistant principal Michelle Harwood.

Both shared tips with the audience as to what foods their children eat and how they tempt them to make healthy choices.

Ashfield MP Lee Anderson was assisted by Linda Smith, ATTFE College tutor. Together they cooked grilled chicken breasts with ratatouille and steamed rice, along with blueberry, apple and orange parcels.

Award-winning chef Dave Marshall, of Porterhouse restaurant, Annesley,  helped both teams with cooking skills and shared budgeting ideas, suggestions and tips. Simon Martin, vice-principal at ATTFE College, compered the event.

The judging team was made up of ATTFE College and Sutton Community Academy learners. They declared the event a draw.

 Anyone wishing to join an ATTFE College cookery course should call 077242 57141. All cookery food resources are provided free upon enrolment.

Lee said: “This was a great experience. Chef Dave showed us how to batch cook on a budget. The food was great quality and easy to make”.

Ben added: “I had a great time and was surprised how much can be made on a budget. All dishes were really easy to make and healthy. It was a  great initiative.”