The KPA have now published, with the co-operation of the RPH & Kendal dieticians, a dedicated recipe book for renal patients. It contains many tasty ideas for all sorts of treats. The magazine has been compiled with assistance from a top chef and is available from the association.


For patients who require a "What Can I Eat on DIALYSIS?" diet sheet - This can be obtained by sending a Feedback report to the Association.


Lancashire and South Cumbria Renal Dietitians

Barbeques are great fun and food always seems to taste better when cooked and eaten outdoors. With the warmer weather you may be tempted to dig out your barbeque so here are a few ideas to whet your appetite.
All the recipes given are low potassium, low salt and low phosphate. Oh, and most importantly very tasty!


(serves 4)

450g / 1lb pork fillet, cubed
2 onions cut into large chunks
1 red pepper cut into large pieces
1 green pepper cut into large pieces


3 garlic cloves, crushed
1 tspoon lemon rind
4 tspoons lemon juice
2 tablespoons brown sugar
2 tspoons mustard pepper to taste 
1. Mix together all the marinade ingredients in a bowl.
2. Add the pork cubes and coat well.
3. Cover and leave in the fridge for 2 hours.
4. Thread the pork onto skewers alternating with chunks of onion and peppers.
5. Brush with some of the reserved marinade.
6. Barbeque or grill for 10 minutes on each side.
7. Baste with leftover marinade during cooking.


( makes 4 large or 8 small burgers)

450g / 1lb minced beef
50g / 2oz rolled oats
½ onion finely chopped
2 tspoons Worcestershire sauce
1 tspoon dried mixed herbs
1 egg, beaten 

Place all the ingredients except the egg in a bowl or food processor and mix well.
If the mixture is too dry add a little egg to bind.
With floured hands divide into 4 or 8 flat burger shapes.

Barbeque or Grill for 5 – 10 minutes on each side, depending on the thickness of the burgers



Recipe by John Crouch Cumbrian chef

Taken from The Cumberland News

Cranberries are one of the few dried fruits which are low in potassium.

Makes 12


50g / 2oz caster sugar

1 egg

125g / 5oz butter or margarine

200g / 8oz plain flour

(You could buy a packet of ready made shortcrust pastry if you prefer)


3 cooking apples, peeled, cored and thinly sliced

4 tablespoons brown sugar

1 tablespoon butter

12 teaspoons of Cranberry sauce or dried cranberries

1 egg beaten

Pre heat the oven to 220c, gas mark 7

  • Sieve the flour and rub in the butter
  • Make a well in the centre the mixture
  • Mix in the caster sugar and the beaten egg
  • Warm the butter and add in the apple and sugar. Cook until the apples softens. Turn off the heat and leave to cool.
  • Roll out half the pastry and cut 12 rounds approx. 8cm / 3in in diameter
  • Place neatly in greased bun trays.
  • Place approx. 2 teaspoons apple and 1 teaspoon of cranberry sauce or a few dried cranberries into each pastry case
  • Roll out the remaining pastry and cut into 12 slightly smaller rounds. Place a lid on each pie.
  • Seal the edges and brush with beaten egg. Bake for approx. 20mins until golden.


(serves 4)

450g / 1lb skinless, boneless chicken
50g / 2oz butter or margarine melted
3 tablespoons lemon juice
1 tspoon brown sugar
2 cloves garlic, crushed

Mix together all the ingredients in a bowl except the chicken.
Cut the chicken into small cubes – use breast or thighs.
Thread the chicken cubes onto barbeque skewers.
Brush the lemon butter mixture over the chicken.
Cook the kebabs on the barbeque or under a grill for 7 – 8 minutes on each side. Remember to soak wooden skewers in water beforehand to prevent burning.


When I was asked to provide a recipe for you to try over Easter, I was immediately transported back to my childhood when I used to make ‘Easter Bonnets’. I expect some of you will have made these in the past, too. They are simple and quick to make, pretty to look at, and delicious to eat!!!


Half coated chocolate digestive biscuits

A pack of chocolate - coated marshmallows/teacakes

Icing sugar/water (mixed to a paste consistency)

Thin strips of ribbon

Cake decorations ie edible glitter, icing flowers, silver balls etc


Place a blob of icing on the bottom of a teacake and stick it onto a digestive biscuit. Tie a strip of ribbon around the teacake and cross over at the back. Stick down with icing.

Decorate and style however you fancy! (using the icing to ‘stick’ things on).

Hope you have fun making and eating them…maybe we can have an ‘Easter Bonnet’ competition next year!

Cindy Mitchell (Renal Dietitian)



Try this recipe, it's really easy, keeps well and tastes lovely.

Ingredients 150g / 6oz dried fruit – if you are on a low potassium diet only choose glace cherries, mixed peel or dried cranberries. If you are not on a low potassium diet a mixture of any dried fruit eg. currants, raisins, dried apricots etc can be used

200g / 8oz sugar

2 wheat biscuits eg. “Weetabix” or supermarkets own brand, crumbled

225ml milk – can be any type eg. semi skimmed, skimmed or full fat

125g self-raising flour

1 egg, beaten

Method Mix together the wheat biscuits, sugar, dried fruit and milk in a large bowl and leave overnight in the fridge.

Add the flour and egg and mix well

Place into a greased and lined 2lb loaf tin

Cook at 180c for 1 hour

Cool on a wire rack

Serve cold cut into slices on its own or spread with butter or margarine

The loaf freezes well so why not make two and freeze one

It also works just as well if you reduce the sugar content. I used 150g rather than 200g and found it was still sweet enough as the fruit gives a sweet taste

If you are not sure whether you need a low potassium diet, check with your dietitian first.


10oz/250g glace cherries, halved
10oz/250g mixed peel
8oz/200g tinned prunes, drained and chopped
2 tablespoons of honey
1 tablespoon of almond essence
4 eggs, beaten
1 dessertspoon brandy
10oz/250g plain flour
1-oz/250g white sugar
10oz.250g unsalted butter
1 teaspoon nutmeg
1 teaspoon mixed spice
1 fl oz/25ml water
Few drops of caramel colouring or gravy browning


Cream the butter and the sugar until soft and fluffy

Sieve the flour and spices together

Add the eggs to the mixture and cream together

When well mixed, add the cherries, prunes and mixed peel

Add the brandy, water and honey. Beat well until a dropping consistency is achieved

Add a little caramel colouring to give a rich brown colour

Place in a well greased baking tin lined with greaseproof paper (7 inch) and bake at 150C/300F/gas mark 4 for 3 ½ to 4 hours. Use a skewer to test it is cooked through; the skewer will come out clean if it is done.

Allow to cool, then decorate with “mock marzipan” and “royal icing” if desired or glace fruits.



2 egg whites
1 ¼ lb/750g icing sugar, sieved
1 tablespoon lemon juice
2 teaspoons glycerine


Whisk the egg whites in a large bowl until frothy
Stir in the sieved icing sugar a little at a time, beating thoroughly. When half the sugar has been added, beat in the lemon juice.
Continue adding the sugar, beating well until the icing forms soft peaks when pulled up with a wooden spoon
Stir in the glycerine which keeps the icing soft
Leave the icing to rest for 24 hrs, covered with polythene before using to decorate the cake.



1lb/450g sifted icing sugar
8oz/200g semolina
2 egg whites
Yellow food colouring
Almond essence



Beat the egg whites into the icing sugar and gradually add the semolina
Add a few drops of almond essence to taste
Add a few drops of yellow food colouring. Knead the dough lightly.
Roll out to cover the low potassium Christmas cake 9or alternatively a Battenburg cake. Spread the top with jam before layering the marzipan on top.