Delicious chocolate cake

This is a tasty chocolate cake which isn’t too rich. Tastes delicious and is light and fluffy.

Cake Ingredients

  • 225g dairy free spread (I use vitalite)
  • 225g Caster Sugar
  • 175g free from self Raising Flour
  • 50g cocoa powder
  • 4 eggs
  • 1/2 teaspoon vanilla extract

Icing ingredients

  • 50g dairy free spread (I use vitalite
  • 175g icing sugar
  • 45g cocoa powder
  • 60ml dairy free single cream (I use asda free from)
  • Vermicelli


  1. Preheat the oven to 180 degrees. Grease and line two 8” sandwich tins.
  2. Cream together the butter and sugar before gradually beating in the eggs and vanilla extract.
  3. Fold in the flour and cocoa powder.
  4. Divide the mixture between the two tins and bake for 25 mins until firm to the touch.
  5. Remove from the oven and leave to cool before turning out onto a cooling rack.
  6. To make the icing, place the spread and cream into a bowl. Sieve and stir in the icing sugar and cocoa.
  7. Use the icing mix to sandwich the two sponges together and the remainder can be spread over the top of the cake. Decorate with vermicelli.

Favoloso Amarone, Edinburgh

Eating delicious food in stunning surroundings, what could be better? This beautiful restaurant served us up a delicious meal and catered for our dietary requirements brilliantly. Vegetarian, vegan, gluten free. They have it all! We had free from minestrone soup, lovely pizzas and tasty dairy and gluten free pasta (fusilli al ragu). Well worth checking out if you’re looking for a tasty meal.

Visit Amarone at 13 St Andrew’s Square, Edinburgh, EH2 2AF.

Pizza deliziosa at Mamma’s Pizza, Edinburgh!

Mamma’s pizza was recommended to us by a vegetarian friend. We had a peek at the menu online and saw that they offered gluten free and vegan options so decided we had to give it a try. We were not disappointed! A delicious dairy and gluten free pizza, tasty vegan meatballs with pasta, milk alternatives for a lovely cuppa. Lots of yummy options and all that we ordered was delicious! We even got the name of the vegan cheese they use as it was that tasty! Definitely worth a visit!

Visit Mamma’s at 28 Grassmarket, Edinburgh, EH1 2JU.

Meze Meze, Edinburgh was a-meze-ing!

On a pedestrian walkway in the new town not far from Princes Park we stumbled across this little gem of a restaurant. We ordered the meze platter for 4 people and explained the dietary requirements of our group (one dairy and wheat free, one vegetarian). Shortly after our food arrived, the sheer volume of it was incredible (two table extensions were needed). Each time a dish arrived the waiting staff informed us whether it was free from, vegetarian or contained the allergens/meat. I cannot fault the service. The free from dished included falafel, hummus, chicken drumsticks (made dairy free especially for us), patatas bravas, stuffed vine leaves and gluten free bread. We all enjoyed our fill and there was still lots left over which the restaurant offered to box up for us to take home. A lovely little place, well worth a visit!

Find Meze Meze at 71 Rose Street, Edinburgh, EH2 2NH.

Tomato and basil pasta salad

We’ve found it virtually impossible to find a nice dairy and wheat free pasta salad that is ready made – shops just don’t seem to make or sell them. This recipe makes a delicious pasta salad which can be made and kept in the fridge for a couple of days. Perfect for a sunny day!


  • 500g wheat free pasta (I use Sainsbury’s free from fusilli)
  • 6 fresh tomatoes
  • 4 cloves of garlic
  • Fresh basil (approx 10-15 leaves)
  • 1 tbsp tomato puree
  • Salt and pepper
  • 1 tbsp olive oil


  1. Dice the tomatoes, and finely chop the garlic.
  2. Heat the oil in a saucepan and add the tomatoes, garlic and tomato purée.
  3. Fry whilst stirring for 5 minutes to soften the tomatoes.
  4. Remove from the heat and add the salt, pepper and chopped basil.
  5. Cook the pasta according to package directions, and rinse under cold water before draining.
  6. Mix pasta with tomato mixture until well-combined and then refrigerate.

Jersey crushed potatoes

This delicious side dish adds a bit of extra flavour to your potatoes and is a favourite in our household. Super easy to make and can be varied. My youngest loves it with crispy fried bacon stirred through and my eldest likes a sprinkle of grated cheese on top. To speed up the cooking time I often boil the potatoes the night before so when I get home from work I have a therapeutic smashing session before roasting!


  • 800g jersey royal potatoes
  • 1 bunch spring onions
  • 1/2 teaspoon paprika
  • 3 tbsp olive oil
  • Salt and pepper


  1. Boil the potatoes in a large pan of salted water for 12-15 mins until tender.
  2. Drain , return to the pan and use a masher to smash them up, but don’t fully mash them.
  3. Stir in the pepper and paprika.
  4. Heat the oil in a roasting tin in the oven. Once hot, add the potatoes and toss them in the oil to coat.
  5. Return the tin to the oven and roast for 20 mins.
  6. Remove from the oven and stir in the spring onions.
  7. Return to the oven for 5 mins before serving.

Rosemary and garlic roast

This meal is like a mini roast dinner. Packed with flavour and easy to prepare. I make a chicken breast one for Steve and the girls and a vegan Quorn fillet version for me.


  • 4 chicken breasts (or Quorn fillets)
  • 4 medium potatoes (it’s also delicious with some sweet potatoes added in)
  • 2 tablespoons olive oil
  • 3/4 sprigs of fresh rosemary
  • 4 garlic cloves
  • Salt and pepper


  • Dice the potatoes into large chunks and place in a roasting tin.
  • Lay chicken breasts/Quorn fillets in the tin and drizzle with olive oil.
  • Thinly slice the garlic and sprinkle into the roasting tin along with the leaves from the sprigs if rosemary.
  • Add salt and pepper to taste.
  • Mix/toss to make sure all of the ingredients are coated in the oil and herbs.
  • Roast at 200 degrees for 30 minutes or until potatoes are cooked through and starting to brown.

Marinated roast veggies

The marinade on these vegetables makes them super tasty. They can be prepped the night before so make this a yummy and convenient side dish. Our whole family love them!


  • 1 garlic head
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary leaves
  • 4 fresh bay leaves
  • Salt and freshly ground pepper
  • 1/4 pint olive oil
  • 1 kg of assorted vegetables (I use asparagus, courgettes, sweet potatoes, red onions, corn on the cob, carrots and peppers)


  1. Peel and crush the garlic cloves.
  2. Add the thyme, rosemary, bay leaves, salt, pepper and grind using a pestle and mortar before blending in the oil.
  3. Prepare the vegetables by peeling those that need peeling and chopping into bite size chunks.
  4. Mix the vegetables and marinade together and marinate for a couple of hours or overnight.
  5. Transfer the marinated vegetables into a roasting tin and roast in the oven at 200 degrees for approx. 30-40 minutes until the vegetables are cooked.

Marinated Steak

This steak is super tasty and can be prepped the night before so is great after a long day at work.


  • 4 steaks (I use steak medallions)
  • 3 tbsp lime juice
  • 4 garlic cloves
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp ground black pepper
  • small bunch fresh coriander


  1. Crush the garlic cloves and add the cumin, oregano, black pepper and finely chopped coriander. Mix well.
  2. Stir in the lime juice and olive oil.
  3. Place steaks into a shallow dish and pour the marinade over. Turn the steaks to make sure both sides are coated.
  4. Cover and refrigerate for a few hours or overnight.
  5. Heat a frying pan to a high heat. Place the steaks into the pan and fry on each side for 1 minute.
  6. Reduce the temperature to a medium heat and fry steaks for a further 3 minutes on each side for medium or 5 minutes on each side for well done.

Potato rosti

This is a tasty vegan and gluten free potato alternative which has a lovely flavour and a hint of spice. Delicious and crispy!


  • 3 Potatoes
  • 1 small Onion
  • Salt and pepper
  • 1/4 Tsp Cayenne Pepper
  • 1/2 Tsp Paprika
  • 1 Crushed garlic clove
  • Olive oil


  1. Grate the potato and onion and combine with salt, pepper, paprika, cayenne pepper and garlic.
  2. Fry on one side in olive oil for 5 minutes.
  3. Flip and fry the other side for a further 5 minutes.

Top tip: Use an egg ring or large circular cookie cutter to shape the mixture into individual servings before frying.