'Away from the animosity'

Quillot praises the well-equipped kitchen, but rehabilitation efforts at Brixton are hampered by the prison's age, with inspectors reporting cramped and often grim conditions.

"It's horrible," says Lancelot, as he expertly rolls risotto balls to make arancini. "That's why I love it in here. I get away from all the animosity out there."

Before he was sent to prison, the 59-year-old ran his own takeaway business serving traditional West Indian food.

Goat curry was his speciality, and he grins at the memory of it. "This is really out of my comfort zone!" he laughs, holding out a ball of rice. "But I'm gettin' perfect."

He looks over to watch Quillot plate up a starter of panfried scallops over a bed of broad beans and chorizo.

The trainee cooks jostle each other to try the dish, but Lancelot makes a face. "Not my kinda thing," he says.