I blog information, news and recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking. Right now I've been working on an exciting project where I avoid refined sugar and create recipes using a range of healthier alternatives.

Happy cooking!

ps. ask all guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in the chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy page first.

Crispy dipping wedges

These crispy wedges are the perfect accompaniment to my dips as they're thinner and crunchier than a normal potato wedge.
Serves 4

Four large baking potatoes
Olive oil
Sea salt

Switch the oven to 180C. Wash the potatoes and pat dry. Slice into thin wedges and place in a roasting tin. Drizzle with oil, then use a spoon to move them about until they’re completely coated. Place in the oven for 35–40 minutes until golden brown and crispy. Sprinkle with sea salt.