The Scouts were asked to design a three-course meal based on a list of specific ingredients during the Salisbury and South Wilts District Scout Section Cooking Competition

The Scouts had two weeks before the Saturday, March 2 competition to produce a menu, which needed to consist of two hot and one cold course.

The meal was cooked using only a two-ring gas stove, a frying pan, set of billie cans, a dixie and utensils and was to be within a budget of £20.

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The Scouts also had to produce a menu and costings for the meal.

The meals were marked on the following criteria; teamwork, food preparation, cleanliness, difficulty of menu, table layout, food and timings, chef’s palate and clearing up.

The maximum possible points was a total of 285. The top two teams were Amesbury with 169 points and Winterslow with 167 points.

The Salisbury Sea Scouts and the Bourne Valley Figsbury Troop tied for third place with 163 points each.

The dishes produced included homemade sausages, meatball wrap & salad, vegetable chicken fajitas, stuffed pepper with salad, creamy pepper chicken rice, fruity custard surprise, crepes with chantilly cream & a salted caramel sauce, chilli con carne with rice, Mexican burritos and chicken caesar salad.