Lewis is a chef who has run his own food business for the last 14 years. He now works for Four Boys Cafe and Fee's Deli in Rock, Cornwall.

What is your favourite Kidney Kitchen recipe?

The Puttanesca spaghetti with tuna and olives. I love the contrast between the sweet tomatoes, spicy chilli and salty olives. 

Do you have a go-to ‘10-minute meal’?

Stir fry salmon rice with egg, peas and spring onions. 

What is your favourite ingredient?

Garlic – I use it in almost all savoury dishes and it's a great natural way to add a flavoursome punch! 

What is your favourite way to add flavour without salt?

Taking the time to sweat the vegetables low and slow for as long as you can before adding any liquids. This brings out the natural sweetness from your fresh ingredients.

What is your best kitchen hack?

When baking a cake, using soft butter greatly improves the lightness of your sponge. You can soften cold, hard butter from the fridge by cutting it into cubes and sitting it in lukewarm water for 5 minutes. Pour the water down the sink, using your hand to stop the butter falling out, and it'll be super soft and ready to bake with.

What cooking advice you would share with kidney patients?

Try boosting the flavour of a dish using herbs, spices and citrus juice instead of salt or stock cubes. Onion or garlic granules from the supermarket are also great additions to any savoury dish.

What is your favourite ‘kidney-friendly’ snack?

A fresh Braeburn apple, or carrot and cucumber sticks with low-sodium hummus.

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

At the Kidney Care UK Young Adult Weekend at Mount Cook, working with Kidney Kitchen Chef Paul Ripley and cooking with all the amazing young adults, we made fresh dough, stretched bases, topped all the pizzas and baked them in a traditional wood-fired oven. We had so much fun and it was a special few days that I’ll always remember.