“If white caster sugar is your main go-to when baking try swapping it with less refined options. Mashed banana, chopped dates, homemade fruit purees and raw honey in moderation all make great substitutes.

If you’re looking to cut down on sugar use stevia. In its pure form it has zero calories and zero impact on blood sugar – however it tastes significantly sweeter than sugar. I often use stevia alongside sugar which allows me to reduce the sugar content of the recipe but achieve the same flavor with half the calories!”

“If plain white flour sits alone in your pantry it’s time to give it some friends. By keeping flour alternatives on hand such as almond meal, quinoa, flour, spelt and ground hazelnuts you’ll be getting a fibre boost and broader nutrient diversity without even noticing.

And being gluten-free shouldn’t mean missing out on the yummiest desserts! I use a recipe combining millet, potato and brown rice flour in my mixer to create a lovely gluten free pastry I use in place of regular shortcrust pastry.”

“If you’re buying a regular supermarket brand peanut butter it’s time for an upgrade. Go for one made from 100 per cent nuts and you’ll avoid the added sugar and refined oils.

Better still, I love making a mixed nut or hazelnut chocolate spread – not only is it fresher and jam packed full of nutrients, it also is significantly better for you.

Next time you’re at the supermarket take a moment to have a look the ingredients of your favourite nut spreads, you’ll probably see their two main ingredients are sugar and vegetable oil with nuts sitting much further down the pecking order.”

“There is a great deal of debate about dietary fats circulating in nutrition circles with a number of large studies into the effects of fat on cardiovascular disease, heart disease and mortality having seemingly conflicting results.

It may be decades before the debate is resolved once and for all so I believe the safest approach is to use a variety of fats, from the most natural possible sources in moderation.

Vegetable oils are typically produced with harsh chemical solvents so switch to cold pressed extra virgin oils or fresh avocado.”

Your kids might love them but highly processed cupcake decorations definitely don’t love your kids back.

Dust cakes with matcha powder, cacao, desiccated coconut or even use edible flowers to decorate your cakes for a look that’s just as pretty without all the artificial additives.

Supermarket brands of milk chocolate can have four times the sugar of good dark chocolate.

Go for quality, pay more and eat less.