I’ve worked with food ingredients for over thirty years and I’m bringing the secrets of what I learnt in that time to this website. The library of recipes will build progressively: they’re tried and tested and will work whether you’re cooking for one or producing them by the factory load.

 

Some of the ingredients may seem obscure, but all are certified safe in food and in later pages I’ll tell you where you can source them

 

Finally, feel free to contact me for advice or specialist recipe development.