From Ballymena and Cookstown, to Newtownabbey and beyond, culinary creators have come together to develop their healthy cooking skills, improve their nutritional knowledge and embrace the values and benefits of traditional Chinese cuisine.

Through the Northern Investing for Health Partnership, three training events were co-ordinated by Northern Group Systems and supported by the Chinese National Healthy Living Centre, Belfast Institute of Further & Higher Education and the Chinese Chamber of Commerce.

Day-long training seminars built upon healthy Chinese Takeaway Menu training developed by the Food Standards Agency in London, Birmingham and Manchester.

Drawing from the traditional Chinese diet of vegetables, grains - such as rice and noodles - and moderate amounts of meat and high fat foods, the seminars were inspired by the healthier culinary roots of Chinese cuisine.

The training focused on limiting the use of fat, salt and monosodium glutamate (MSG).

It also centred on the reduction of food colourings and other ingredients - that may increase the risk of cardiovascular problems - and encouraged participants to use more fruit and vegetables.

Patricia Allen, of Northern Group Systems, said the training was an ideal opportunity for local chefs, following research which suggested that Chinese food was the preferred takeaway of many people in Northern Ireland.

"These training events have emerged from an opportunity identified by local environmental health officers to offer tailored nutritional training for local Chinese caterers," she said. "The focus of the training sessions was to encourage local chefs to cook popular takeaway menu dishes in a healthier way."