by Lorraine Gibson.

Dorset care home chef Lorna Parsons had a taste of triumph when she was crowned Chef of the Year at the National Care Awards 2022.
Lorna, 39, who started working for Colten Care in 1998 as a part-time waitress at just 14, works at their Bourne View home in Poole and in 2002 became the company’s first apprentice chef.
“My heart was beating so hard in my chest as the presenter read out the nominees,” she says.
“Then when they announced I had won it was just an absolutely fantastic feeling!
“I was with Colten Care’s hotel services manager Fergus Davitt, who gave me my job here 25 years ago and I was just thrilled to do it for him and everyone at Colten who have been a huge support to me and my career.”
Fergus said that the award was: ‘richly-deserved’ and added, ‘Lorna shows immense dedication in all she does every day, I am so proud of her.
“I know she’ll be anxious to show the trophy off to the residents and is planning to put it on display in our reception at Bourne View so everyone can enjoy it. That’s the kind of person she is.”
The National Care Awards, founded almost 25 years ago, are organised by social care publication Caring Times Magazine and celebrate the best people in the long-term care sector, highlighting excellence and rewarding those who work tirelessly to provide outstanding care.

Lorna Parsons receives her Chef of the Year award from ITV presenter Matt Johnson and Jo Wildman, director of compliance, governance and quality for Caring Homes.

Elaine Farrer, Colten Care’s chief operating officer, said: “The whole company is immensely proud of Lorna, and I felt privileged to be there, to see her win and share her joy.
“I know her residents, who adore her as a person, as well as their chef, are also thrilled with her success.”
Here’s one of award-winning Lorna’s tasty recipes you can try

Spicy Chicken Burger with Slaw

Ingredients
4 chicken breasts
2 garlic cloves, crushed
1 tbsp Cajun seasoning
¾ tsp crushed chillies
1½ tbsp olive oil
4 brioche buns (or other white buns), halved
1 Little Gem lettuce, leaves separated
2 medium tomatoes, sliced
For the slaw
1 large (around 100g) carrot, grated
1 tbsp chopped fresh coriander
½ red onion, finely sliced
50g low-fat Greek-style yogurt
1 tsp Dijon mustard
Method
Put the chicken breasts between two pieces of clingfilm or non-stick baking paper.
Bash with a rolling pin until 1.5cm thick.
Put the flattened chicken breasts in a large bowl and add the garlic, Cajun seasoning, crushed chillies and olive oil.
Stir to coat the chicken, cover and leave to marinate for 10 mins.
Meanwhile, make the slaw. Combine the carrot, coriander and red onion with the yogurt and Dijon mustard in a bowl.
Season well and mix until fully combined. Set aside until ready to serve.
Put a griddle or a large frying pan over a high heat.
Add the chicken breasts, in batches, and griddle on each side for 4-5 mins, until the chicken is cooked through.
Once the chicken is cooked, reduce the heat to medium.
Toast the brioche buns, cut-side down, on the griddle pan for 1-2 mins.
To assemble the burger, place a few lettuce leaves on the bottom half of each bun, top with a few tomato slices, a spicy chicken breast and a spoonful of carrot slaw. Sandwich with the top half of the bun.