Hospital in edible food shock!

Regular readers will be used by now to seeing cook-chill factory food murdered by hospital cooks using regeneration trolleys. We’ve seen quiche with a crust that's thicker than roofing felt. I've sampled cold potatoes with all the flavour and allure of an old pair of trainers; while the vegetables have routinely been wetter than an otter's pocket. But tonight I sense someone is at last listening. The food may not be the tastiest 'fayre' in the world but the reheating process has been significantly improved. Please excuse the slightly moody art-house feel to the pictures, it must be the artist in me... or the shock.

Okay, so it’s a fairly tasteless leek and potato soup made from a packet mix. It won’t win any gastronomic awards but it's hot and adequate.

That cheese and onion quiche looks better cooked tonight. It's light and fluffy and the crust for once isn't as tough as a rhino's arse. The hash browns are hot and tasty and only the soggy veg let the side down. This is a big improvement on previous attempts and I'm eating the same as everyone else so it's not just a plate of hand-cooked hospital food especially prepared for me.

More of that roly poly and custard delight but this one is soft enough to eat without cracking your molars in two. How so? It's simply been reheated for the correct time and to the correct temperature before being served as soon as possible. It's not particularly tasty but there's nothing wrong with the cooking.

Remember that this is food that everyone in the hospital is eating. Somewhere in the hospital kitchen someone is making a concerted effort to raise the standards by not cremating the food. Let's hope this continues.