FRESH ingredients, strong flavours... and not a Turkey Twizzler in sight.

The future of school dinners was laid bare yesterday as cooks from across the South East went head-to-head to see who could whip up the best meal.

Cuisine ranged from Moroccan to Italian at the School Chef of the Year regional finals, at Oxford Brookes University’s restaurant on the Gipsy Lane campus.

And on hand to taste the creations were two judges from Rose Hill Primary School, pupils Isis Parrott and Cindy Kama.

Ten cooks had to create a main course and dessert suitable for an 11-year-old, costing no more than £1.35 per child, in 90 minutes.

Representing Oxfordshire was Marina Faulkner, who works at Holy Trinity RC School in Chipping Norton.

She said: “Everything has changed. You could call it the ‘Jamie Oliver effect’ because ever since his show about the state of school dinners, there has been a revolution in the kitchen.

“Now we are cooking with fresh ingredients and introducing children to cuisines they may never have tried before.”

Mrs Faulkner’s main course was Thai mince, noodles and stir fried summer vegetables, followed by duo of melon with strawberry yoghurt and ginger fortune cookie.

She said: “I was very proud to represent Oxfordshire, although very nervous.

“It’s so important that children get a healthy and varied diet.

“When I think back to my school dinners I can’t believe how much it has changed. Lumpy custard and boiled cabbage are certainly things of the past.”

Sadly, for Mrs Faulkner, she wasn’t among the winners.

The crown went to West Sussex’s Kay Gill, who wowed judges with a Thai spiced burger with noodle and vegetable salad, followed by papaya and banana oatcake and fruit smoothie.

Isis, 11, and Cindy, 10, joined a professional chef, a local authority catering expert and a dietician on the judging panel.

Cindy said: “I think it’s really important that food looks nice as well as tastes good.”

Isis added: “Our school dinners are really nice and it was good to taste so many nice dishes.”

The competition was organised by the Local Authority Caterers Association. Spokesman Hazel Fancy said: “The School Chef of the Year judging criteria are tough but the skills and standards send out a clear message.

“Our talented frontline staff in schools not only prepare tasty, highly creative dishes to tempt children and young people, but also nutritious meals that make a major contribution towards altering eating habits, improving diets and decreasing obesity levels.”