I love baking. I find it really therapeutic. I was part of the Clandestine Cake Club when it was a thing. We baked cakes around a theme, met up at secret locations, ate cake and drank tea and chatted about recipes. The club was sadly disbanded, but we carry on flying the flag at Love Cake Norwich. Such a lovely group of bakers!

Quite a few years ago now, I had some food intolerance tests done. I’m intolerant to gluten in all forms (but am OK with oats), to cow’s milk and cream, but not butter or cheese (strange but true, something to do with their physical properties I think), to coconut (which is a real nuisance – think any Thai Curry and Booja-Booja ice cream & chocolates, which I adore) and to bananas (no surprise there, I think they’re disgusting).

So as a general rule, none of my recipes feature any of the above ingredients. I’ve had to learn to adapt all my cake recipes to be gluten free and to avoid milk or cream. But because I’m OK with oats, I do use Oatly. So if you’re not OK with oats, make sure you read the recipe properly before you crack on.