Recently overtaken by a sudden rush of enthusiasm for new recipes.

Parsnip fritters - grated parsnip, cumin, coriander, chili, grated ginger root, chick pea flour and there you have it. Very nice indeed. A vegetarian meal accompanied by a spicy yoghourt dipping sauce and salad or - as seen above - breakfast with a rasher of dry-cured unsmoked bacon.

Cake - I wasn't so keen on this but it was No.1 daughter's birthday and she asked for a coconut flour cake (very low carbs). It's made with coconut butter, coconut milk, lots of pecan nuts, raisins, maple syrup, sugar, and a dozen eggs (so hardly a diet item). I made a topping, which I left to be eaten along with rather than atop, of Quark and maple syrup.

The experimental muffins made with coconut flour, butter and milk with raisins were more successful - lighter - but I didn't take a picture. Neither cake nor muffins tasted of coconut in the slightest.

There are lots of ways for gluten/lactose intolerant people to be decadent these days but I confss to still prefering making and eating the traditional cakes.