PATIENTS at the Royal Bolton Hospital are in for a gourmet treat served up by TV food guru Loyd Grossman.

The NHS menu has been revamped to the tune of £40 million to include navarin of lamb with couscous and posh pear and chocolate crumble.

The move has come just weeks after patients moaned to the BEN about the state of food in hospital.

Some said the potatoes were like skittles and the hospital failed to spice up their food with any salt or flavourings.

Despite a strong defence from the Royal Bolton Hospital, the menu is being changed and will soon include spices and flavours -- by order of the law.

This includes garlic potato puree, olive oil mash and very cheesy sauce with cauliflower.

The new menu, put together by the TV restaurant critic, has been sent to Bolton in cookery book form.

Chefs are expected to include at least one of the meals by August, with a complete list of all dishes by the end of the year.

Nigel Crisp, chief executive of the NHS, said: "We know improving hospital food is a priority for patients.

"We want to see a transformation in the quality and style of food served in hospitals.

"With the help of some of the UK's leading chefs, we have created a range of exciting and tasty dishes that should be a benefit for patients.

"However, the Better Hospital Food programme is not just about the food on the plate but about ensuring catering services are designed around and meet the needs of patients.

"This means making sure that food looks good, gets to the patients before it is cold and unappetising, and that patients can get food around the clock."

TYPICAL MENU

BREAKFAST

Fruit juice

Choice of cereals or porridge

Toast and preserves

Tea or coffee

LUNCH

Orange juice

Butter bean and bacon soup

Salad of spinach, tuna, egg and mung beans

DINNER

Roast cod,garlic potato puree, leek and mushroom sauce

or

Braised chicken thighs, lentils

or

Cauliflower and very cheesy sauce

or

Steak and kidney pie with olive oil mash

or

Navarin of lamb with cous cous and grilled vegetables

DESSERT

Posh pear and chocolate crumble

or

Sticky toffee pudding and butterscotch sauce

or

Vanilla mousse with preserved fruits