..now this is very interesting when you think about the quality of hospital food which has been discussed here previously.

No seasoning, let alone presence of a single herb.
This surely should be a basic food knowledge , it would not cost much to make hospital food slightly healthier in ways like this and is hardly not doable.

I would like to see a voucher system where you can choose to eat what you like from a menu of accredited suppliers.Then add extra cash if needed.
The meals could be delivered en mass from the various establishments,and create employment for both take away owners and drivers etc.
Where any monopoly exists standards are reduced,and this is a prime case.

Ooh! By the way, I have bought a new fresh garlic product from the farm.
A bunch of Garlic Scapes.
These are the flowers and stalks about to go to seed and look like daffs just before they flower.
Beautiful and subtle trimmed over anything savoury like you would a spring onion or chive. Very subtle garlic flavour and a great trim of colour.

Re; hospital food, I don`t know about anyone else`s local one, but we don`t even get toast, we get bread butter and jam.
Not sure about the voucher system, I would just like to see a general improvement in ideas. The food has not changed in standard or style in thirty odd years.

My one recent experience of NHS food (my Mum was in a private hospital which was OK) was a few years ago and I can promise you - prison food is far, far better than NHS food.

If you do a crime (or, in my case, don't) you'll eat better than if you fall ill.

Still boils down to choice,I have a choice on how to spend my food dollar at home,but it is denied me at the hospital...even though it's still my tax dollar being spent,but on my behalf.
If prison food is better than hospital food,with so little variety,after all this time then is it time to say goodbye to the whole system?

Garlic Scapes indeed,you really do have a nose for the inventive Mart:P ...look forward to a garlic curry recipe at some stage...we have a french student from dijon here,I'm teaching him....and he's a lover of garlic;)

Stay tuned on the garlic recipe etc, as I have my mega, mega bash to do in very few days indeed, in which I will publish the menu here on my breaks, which will be few I anticipate!
The garlic scapes are very popular, even the tall and spotty resident upstairs likes them!(we must stink here currently of a very garlicky place indeed, but my word do we have healthy blood!)