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Ruth - I don't have CD - THANK GOD, it's just we seem to have been caught up with the whole CD thing.We are just trying to make preserves for everyday people from CD to Diabetics and to "NORMAL" people - Is there such a thing???I just hate the whole idea of putting absolute rubbish in our food - Why can't food producers just charge us a bit more for good old fashioned food.I know not everyone will pay the price, because it isn't always possible, but why don't we have more choice.We keep getting called a Health food company, but we are NOT - we just make preserves without lots of sugar, no additives, or anything like that.If I can be of any help ie making jams,chutneys, sauces etc that anyone finds difficult to eat normally because of weird ingredients, then please feel free to contact me and I will see what I can do.CheersNick

thanks everyone- some helpful ideas. I especially like the idea of a goats cheese fondue. I do choose to be veggie, but my mother in law is also veggie (and she'll be there too) and she can't stand meat! I really empathise with Nick's CD issues- actually it is quite bad if you're lactose intolerant- lots of foods use skimmed milk powder as a filler 'cos it's cheap, I guess. I especially hate it if you're a guest, because it seems like you're being fussy and difficult, and it is hard for people to get their heads round what you can and can't eat. I've basically learnt what I can tolerate without too severe symptoms through trial and (lots of ) errors!

How about a Cheese fondue? With goats cheese? people can then have bread if they want it. Just a small one would do.

Goodness, how difficult Ruth. I only have to make everything wheat free and that's hard enough. A veggie terrine sounds a good idea and I wonder if a soup might work? Protein and carbohydrate separate? That means no bread or croutons with the soup though .... Hmmmmm ... thinks

Don't be sorry, be contructive Nick, come one I kept reading thro your post trying to find your suggestion for Ruth, cos I know you must have some good ideas..........................

Sorry!!

:(

Ok Nick, but it doesn't really help Ruth does it, but I think that Debbie has come up with a billiant idea, that is if I am thinking the same thing.

Similar to the fruit terine that James Martin made on Delicious but with veg.

Layers of different coloured slices of veg, and then set in savoury veggie gelatine or agar agar.

Could some white wine be added to the agar agar to make it a bit special?

Apologises to Vegetarians - It ain't a dig at you

I have been posting on a web site for People with Coeliacs Disease (forgive me if that is the wrong title). But it is an absolute nightmare for them - I am sure it must be as well for lactose intolerants/diabetics etc.It has made me realise that Vegetarians can get away with Murder basically - Now I am not trying to be controversial, but most veggies don't have to be veggies ( I know alot do though). As far as I know most people with CD, have to eat a lot of stuff, which quite frankly is rubbish. My mate eats some Gluten free breads that taste like they were mixed with cement, or glue and there appears to be Gluten in everything - Even stuff that there should not be. I mean WHY do some companies put flour/thickeners/starches etc into JAM. What the heck is the point in that??????Don't they realise it makes people sick !!! We would all pay a few extra pence just to have NORMAL foods - WOULDN'T WE!!!What the hell is this world coming to?? I did not know much about Coeliacs until I fell across it - My mate said to me one day when he was looking at my preserves that I did not use thickeners etc so why don't I publicise that to Coeliac UK. So I did and there is such a huge market, with people wanting NORMAL food.Go onto the website [link] you will see what I mean.Now I do understand there are MILLIONS of other problems, it is just that I came across this first.What we all need to do is to find more information. I as a Manufacturer would like to know what else I can do. I don't want to make my preserves a HEALTH food for want of a better word - I just want it made like Mum used to make it years ago - Remember the days with NO artificial additives, let alone the ones we cannot even spell.Sodium 5 Ribonucleotide - What is it and why is it in Walkers Crisps???? OK I know the Sodium part, but it sounds more like Chemical warfare to me.Sorry I rant, but I want an uprising (like we all do) VIVE LA FOOD REVOLUTION !!!!BRING BACK TASTE !!!!

How's about doing a veggie terrine or pate?

.......thats 1 heck of a problem u would need 2 ask ross burden about that! sorry!!!!