Hello, on this page you will be able to find suggested and recommended recipes to try out. This could be from me or other people with Anosmia and related disorders.

The best way to find things that work for you is to try a lot of different varieties, textures and colours of food. Anything that may make it more appealing.

Of course the best people who’d know are those in the same situation. So please be open minded and give things a go. Experiment with your own versions. A lot of these recipes are  courtesy of my wonderful Facebook group Living Well With Anosmia so they are tried and tested. I hope you will find things here that will help you regain some satisfaction from eating.


Greek Salad (my version)!



I cant stand onions so my recipe for Greek Salad doesn’t include them. Which is a bit odd I know as this is a main ingredient to it. So this is my take on it



  • Sweet baby tomatoes
  • Cucumber, peeled as the skin tastes bad.
  • Sweet Bell pepper, instead of onion
  • Feta cheese, nice umami taste
  • Black Olives, green are too bitter.

I also make a salad dressing consisting of balsamic vinegar, extra virgin olive oil with brown demerara sugar dissolved in it.

I crumble the feta cheese all over the top of the salad so it spreads around and then add the olives. For me the slight sweetness eliminates any bitter tastes and there is texture from the feta cheese and olives. Also an appealing colour.

Roast Root Vegetables

These vegetables have nice texture, colour and sweetness to them,


  • Potatoes
  • Carrots
  • Parsnips
  • Squash
  • Olive oil
  • Salt & Pepper
  • Agave Nectar (natural organic sweetener, a bit like honey).


  • Heat the oven to 200 degrees c
  • Chop all of the vegetable into large chunks.
  • Put in a large baking tray, and mix in the olive oil, and salt & pepper.
  • Drizzle the agave nectar over the top (this is very sweet so don’t over do it).
  • Put in the oven for 30 minutes on a high heat, turning occasionally.
  • Note the squash is a lot softer and cooks more quickly so put it in 10 minutes after the rest of the vegetables, unless you like it very soft.

The vegetables should come out crispy on the outside and soft and chewy on the inside.

Serve with whatever you wish. Or they are nice to eat on their own too.

Paprika Chicken

Unfortunately I don’t yet have a picture of this but it will follow.

  • Chicken breast – diced
  • Butter 2oz
  • 1 large pepper ( I tend to use red or yellow as they are sweeter than green)
  • One and a half tablespoons of paprika
  • 35oml chicken stock
  • 1 teaspoon caraway seeds
  • 1 can tomatoes
  • Dissolved cornflour in 1 tablespoon of water
  • Sour cream


  • Melt butter in frying pan and add diced chicken
  • Fry until brown then put on a plate
  • Add the pepper and fry for 5 minutes, quick note here you can add onions and garlic to this too, but I don’t as I cant eat them.
  • Stir in paprika, stock, caraway seeds and tomatoes, add salt and pepper to taste.
  • Bring to the boil
  • Add the chicken and simmer for 40 minutes
  • Stir in the cornflour mixture until it thickens into a sauce
  • Then add the sour cream and stir in well.
(Adapted from the ‘1000 recipe cookbook’.)

I tend to cook this with pasta but use whatever works for you.

Crusty bread, rice, salad etc, or on its own!


Grilled citrus side dish.


  • Grill citrus fruits of your choice on a very high heat.
  • Leave on some pith and bits of peel.
  • Add other veg to your personal preference.
Courtesy of Jana Thompson.


Roast Sweet Potatoes.

So these are the roasted sweet potatoes I re-discovered I like recently – We are just having them with salad, and quiche, pickles, mayo, etc…. I love the smooth texture, and the skin…


  • Cut in half –
  • wet, scrub then dry
  • Smother in oil, sea salt and pepper
  • Cook in oven on a tray (flat side down) for about 40-50 minuets, on slow heat – around 150C – depending on size.
Roasted Sweet Potatoes.
Courtesy of Jacqueline Francesca Wall.