Low fodmap creamy smoked salmon pate

When I was little and my grandad (or Taid as I call him) came to visit he would always bring my sister a pineapple and me some smoked salmon. I’m not sure how or why that started but ever since smoked salmon has been my absolute favourite food! Especially with a good spoonful of cream cheese!

I wizzed up this smoked salmon pate today as a little weekend treat, all low fodmap of course, and thought I’d share it you! Enjoy!


  • 200g smoked salmon
  • 200g lactose free cream cheese
  • 100ml lactose free cream
  • The zest and juice of half a lemon
  • 1 tbsp finely chopped chives
  • 1 tbsp dill
  • Black pepper to taste


  1. Mix together all of the ingredients except for the salmon, until well combined.
  2. Slice the salmon into small pieces then using a hand blender, blend the salmon into the creamy mixture.
  3. Serve on crusty gluten free bread (Warburtons do a crusty loaf that I’ve been really impressed with)

Low fodmap carrot cake

When I was little, I would always go and be my dad’s side kick when he did the weekly shop.

Morrison’s was our shop of choice (other supermarkets are available). My dad had discovered Morrison’s when he worked in Bolton and would sneak over the road from his hotel to their cafe for a cooked breakfast.

So after every shop we’d end up in the cafe, a slab of carrot cake in front of me and it was just such a treat. A lovely, fond, special, little memory of mine, where the rest of the world stood still and I just had some time with my lovely dad.

Here’s my low fodmap version of a carrot cake. It’s super moist and you probably can’t even tell it’s any different from your usual carrotty offering! Enjoy!


  • 175g light muscovado sugar
  • 175ml sunflower oil
  • 3 large eggs, lightly beaten
  • 140g grated carrots (about 3 medium sized carrots)
  • 100g raisins (Not required, leave out if they cause you problems)
  • Grated zest of 1 large orange
  • 175g gluten-free self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp grated nutmeg


  • 200g lactose free cream cheese
  • 400g icing sugar
  • 70g butter (margarine or vegetable spread is fine), softened
  • Grated zest of 1 large orange
  • Walnuts to decorate (not required, leave out if they cause you problems)


1. Heat oven to 180C/160C fan/gas 4. Grease and line a 18cm cake tin with baking parchment.

2. Tip the sugar into a large mixing bowl then add the oil and add the eggs. Lightly mix the ingredients with a wooden spoon. Now stir in the grated carrots, raisins and orange zest.

3. Mix the flour, bicarbonate of soda and spices in another bowl, then sift into the bowl with sieve to ensure all lumps are removed. Continue mixing all the ingredients with a wooden spoon and stop when everything is evenly mixed. The mixture should be soft and fairly runny.

4. Tip the mix into the tin, then bake for 40-45 mins or until a skewer poked in the middle comes out clean. Allow to cool in the tin for 15 mins, then remove from the tin and cool completely on a wire rack.

5. Meanwhile, make the icing. Beat the butter in a large bowl until it is really soft, add the icing sugar and cinnamon, then beat until thick and creamy.

6. When the cake is cool, spread the icing on top, then sprinkle with a little more cinnamon and the remaining chopped nuts.

Low fodmap, creamy prawn linguine

Delicious, garlicy, creamy pasta. Filled with all the low fodmap alarm bells right? Not anymore!

With some quick and simple substitutions you can live out all of your delicious pasta shaped dreams without any of the belly ache. And, might I add, this dish has SO MUCH flavour!! You may never want to eat anything else ever again… just saying… you have been warned.

I served this up to my husband and friends last Friday evening and they loved it so I thought I’d share it with you too!


Serves 4

  • 250g gluten free spaghetti/linguine
  • 30 g butter (use olive oil if you can’t tolerate butter)
  • 300 g peeled, cooked prawns
  • 1 tbsp garlic infused oil
  • 65 ml dry white wine
  • 250 ml lactose free cream
  • 125 ml low fodmap stock,  the massel ones are great, cheap and available amazon
  • 50 g grated parmesan cheese
  • 2 tbsp finely chopped fresh parsley
  • Black pepper


  1. Tip the pasta into a boiling pot of salted water. I add some olive oil at this stage because gluten free pasta sometimes needs a bit of help to not get stuck together. Cook for around 15 minutes or until soft but al dente.
  2. Drain the pasta and leave to one side.
  3. Meanwhile, melt the butter and mix with the garlic infused oil in a large non stick pan over a medium heat. Add the prawns and cook for 1 1/2 minutes on each side until they are warmed through. Remove the prawns and leave to one side. This will add flavour to the butter.
  4. Add the wine and stir. Simmer for 2 minutes until wine mostly reduces.
  5. Add the cream, stock and parmesan and stir until the parmesan is melted, then leave to simmer for 1 1/2 minutes until it thickens slightly. If it doesn’t thicken enough then I use a bit of cornflour to help it along.
  6. Add the prawns, stir, then add the pasta .
  7. Toss the pasta in the sauce, it will thicken in about 30 – 45 seconds and start clinging to the pasta.
  8. Turn off the heat and sprinkle in the parsley and black pepper, check to see if you want to add a bit of salt. Toss again until the sauce consistency is to your taste. Add a splash of water if it gets too gluggy.

Serve and enjoy!