Roast head chef helps kidney disease sufferers

The 43-year-old chef, who underwent a kidney transplant himself eight years ago, was asked to create the book in time for World Kidney Day​ on March 12.

People with kidney disease are often restricted in what they can eat because of the content levels of phosphates, sodium and potassium in certain foods.

Keogh, who developed recipes with renal dietician Diane Green, said: “The cookbook is based on foods that people affected with kidney disease can eat, I’ve worked closely with Diana to design exciting yet achievable recipes that meet dietary guidelines.

“I’ve hopefully dispelled the myths that low phosphate diets are dull and unimaginative. As someone who has suffered from a kidney disorder I am delighted to be working on this project and hope it will, in a very small way help to improve the quality of life for many people.”

Recipes in the book, entitled Rediscovering Food & Flavours, include Beef and Two Samosas with Mango Chutney, Pea and Ham Frittata and Quick Stem Ginger Ice Cream.

Last year, chefs were urged to tailor their menus to diners with food intolerances and allergies to cash in on a market that will soon make up a fifth of the population. 

Lawrence Kay, founder of consultancy Foodworks, said the number of people living with a food allergy or intolerance was predicted to reach 12m by 2010. 

Rediscovering Food & Flavours, developed with biopharmaceutical company Shire, is available free from renal dieticians and GPs.

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