WHEAT THE DEVIL?

A Happy Post-Easter to you all.

Apologies for the long delay. I have spent the holiday in France gorging on creamy, stomach-swelling tartiflette, french bread, and greedy amounts of chocolat chaud with cream (or rather cream with a dash of hot chocolate). I know. Yawn. It's alright for some.

But while I was out there, munching on the finer things in life, it came into me how blooming lucky I am and how much I take for granted being allergy and intolerance free to all food. Having to ask what is in every dish before eating it, putting a brave face on when you want to be polite, or going on endless wild-goose chases for substitutions to the no-can-eats in a delicious looking recipe sounds like hard work to me.

FRIENDS OR FOES?

But where there is a will there is a way, and those who need to find a way often do it with the ultimate style. Over the next few weeks, I call out to you all, whether averse or sensitive to certain foods, to laden me with your YUM recipes, restaurants that cater for all, and intolerance-friendly ingredients that are highly underrated. I am far too (and gratefully so) naive on the matter, and want to find out what I'm missing - it could, after all, be an entirely better option to cooking with things that I mindlessly gobble up.

So on that note, while you all think of ideas, I'm off to find my friend Mr. F. Haines, - a wheat and gluten free man - to peer over his shoulder as he experiments in the kitchen...