YOU can?t beat traditional cooking ? and Margaret Pridham is hoping her feast of homely flavours with be the apple of the judges? eyes.

Margaret, 53, from Mill Lane, North Tawton is one of six finalists chosen for the South West Cook of the Year which takes place at Exeter College on February 24.

Entries were received from the six counties covered by Taste of the West.

Margaret, a self-employed relief cook, is the Devon finalist in the adult section.

She will be pitting her culinary skills against fellow finalists with a sumptuous meal of pork and apple cobbler in a cider sauce followed by Devonshire junket with clotted cream.

?I?m a Devon-born person and I like to support local products. I have dedicated my life to cooking traditional and locally sourced food,? said Margaret who has not one hint of anxiety over her nerve-racking cook-off.

?I?m not nervous. I?m doing it every day. I?m coming towards retirement and I have cooked most of my life.?

In a world of fast food, take-aways and TV dinners one could be forgiven for thinking the art and appreciation of traditional cooking was in decline.

Not so, said Margaret.

?I think traditional cooking is coming back. People want it more.

?When they have a slightly more modern type of food they wonder what?s in it.

?But if they go to the local butcher or fruitier they know what they are buying.?

Margaret began her career with Devon County Council as a kitchen manager but left because she was ?rather fed up? with the cutbacks.

Now she is in demand from everything from hotels and restaurants across the county for her mouthwatering menus.

?I enjoy cooking for people because I like to see them enjoy it,? she said, adding that she has never lost her enthusiasm for conjuring delightful cuisine from traditional recipes and locally sourced produce.

Celebrity chef Phil Vickery and head chef of the Holne Chase Hotel, Michael Davies will judge the final.

The overall winner in each category wins an engraved Dartington Crystal Bowl.

The adult category winner will also receive a day at Rick Stein?s Seafood School and two nights at the Holne Chase Hotel where they will be invited to work alongside Michael Davies.