Charlie was diagnosed with a genetic kidney condition, nephronophthisis (NPHP) when he was just eight years old. He always enjoyed cooking, and was devastated when he learned that he would have to follow a kidney diet. After finding the Kidney Kitchen, Charlie was invited to Cornwall – complete with his dialysis machine – to cook with the team. Charlie is now 16 and studying for his A Levels.

What’s your experience of cooking?

Cooking has always been a form of therapy for me. Whenever my physical health is poor, it can also impact my mental wellbeing, so I started cooking as a way of processing my emotions. Over time, it has become something I genuinely enjoy and have a passion for. I find really therapeutic.

What is your favourite Kidney Kitchen recipe?

Definitely the butternut squash and chickpea curry: it's nutritious, flavoursome and easy to make. It's a great example of how kidney-friendly food can still be exciting.

What is your go-to ‘10-minute meal’?

Pasta due to how filling it is for how little preparation it requires. There are so many variations of pasta that I don't get bored of it, either. A simple pasta sauce can be made from scratch in the time it takes to boil and cook the pasta.

What is your favourite ingredient?

Chilli, because of how much flavour it can add to a dish with minimal effort.

What is your favourite way to add flavour without salt?

Using paprika, because its smoky flavour can add depth to a dish. It's been so many years since I had salt that I don't actually like the taste of it now.

What is your best kitchen hack?

Prepare and organise all of your ingredients before you start cooking. It makes the whole process much easier and more enjoyable.

(*A note from Charlie's mum: 'If ever you saw my kitchen and the state of it after he cooks, you'd know this is a hack he seldom makes use of himself!')

What cooking advice you would share with kidney patients?

Try not to see a kidney-friendly diet as restrictive. There are so many ways to adapt your favourite meals – cooking should be enjoyable and not feel like a chore. Pick your favourite meal and adapt it!

What is your favourite ‘kidney-friendly’ snack?

Peppers with homemade hummus. Easy to prepare, healthy but still tastes really good.

What is your favourite memory of cooking in the Kidney Kitchen?

Meeting all of the people who work so hard to make the recipes come to life. It was fascinating to see and I learnt so much. I didn't realise that when I left Cornwall I would be leaving with new friends, too. They were all extremely nice people!