Over the years I have spent many hours cooking; more so when I was told that I have a intolerance to gluten. Most of my recipes do not contain gluten and very few have added salt. Some are suitable for vegans and vegetarians.

One of the things you may notice is that when I cook I will not use low fat, low sugar etc as I feel that if you want to cook with a product you should use the 'real' ingredients.

The other rule that I normally use is that I if I cook vegan or vegetarian I will not use 'meat substitutes' as part of the fun of cooking is discovering new ingredients.

I have recently started baking, see my cooking page for recipes. Finally I want to start cooking my own gluten free breads as the ones on the market are dreadful; ditto flatbreads.

Pre-heat oven to 150C fan or 170C.

To bake you can either use a loaf or circular baking tin. If loaf cook for approximately 90 minutes; if round bake for around an hour. Remember to grease tin!

Mix all ingredient together except fruit and chocolate chips

Add the fruit and chocolate chips - mix by hand

Add mixture to tin and bake. You can if you want add extra sugar to top before baking for an extra crunch!

Place the turkey / chicken pieces in a pan with olive oil and seal.

Add a handful of cranberries, whole grain mustard and honey to taste. Add some water and corn flour, cook until sauce thickens and everything is cooked through.

Make the stuffing mix and add some raisins and nuts, make this slightly loose

Add the turkey/chicken mixture to a baking dish along with stuffing mixture and add pastry topping.

Finally, grate some cheese on top and bake in an oven until cheese and pastry golden brown.

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