Originally trained as a sports injury masseur, I worked with the Olympic and Paralympic athletes where nutrition is always a hot topic of conversation. I would often bake healthier treats for them, by baking cakes with vegetables in. However, the most important element was to keep the vegetables as the largest ingredient in the cakes, which meant I could reduce fats and sugars. My products started to grow in popularity and soon I was being asked if I would give talks, go into schools and talk about healthy eating, I was being asked if I had a book and if I ran courses. Roll on a few years I now give talks, run cookery courses, where I show people how to use vegetables in cakes using alternative flours and no added refined sugars or fats. Regularly attend food festivals and county shows demoing in their cookery theatres and I have written my first cookery book, cakes with secret ingredients from aubergine to zucchini, I hope this book encourages and inspires people to try something different, to try different vegetables. In the New Year I am starting a book for a chocolate company where I will be researching, testing, writing all the recipes for them. I have just written my first article for a newspaper, and been asked to help on a TV programme. My second book is also in the making too.

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