Don’t Miss the Thirsty Gardeners at the RHS Harvest Festival 6-7th October

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Enjoy Autumnal Celebrations in the City at the RHS London Harvest Festival on 6-7th October (Lindley Hall, Greycoat Street, Westminster SW1P 2PE), where Richard Hood and Nick Moyle (the Two Thirsty Gardeners) will be demonstrating how to make some of the recipes from their book, Brew It Yourself.

Just as the leaves begin to turn, the annual celebration of seasonal bounty that is the RHS London Harvest Festival Show returns to the heart of the city from 6–7 October, celebrating the abundance of produce that the autumn harvest brings.

Visitors have the chance to see, taste and buy fresh autumnal produce from some of the UK’s leading nurseries, growers and independent food producers. Among the range of colourful fruit and vegetables on show will be the astonishing entrants in the RHS Heaviest Pumpkin Competition, with professional and amateur growers competing for the top prize of £1,000.

This year the show has a special focus on one of Britain’s favourite fruits, the apple. The Two Thirsty Gardeners (Richard and Nick) will be on hand to demonstrate how to make homebrewed cider with recipes from their new book Brew it Yourself, which will also be available to buy at the show. As well as sampling the cider, visitors will be able to taste and purchase a range of delicious apple cultivars from RHS Garden Wisley and gain expert advice from the RHS Gardening Advice team.

On 6 October, the show stays open until 9pm when there will be additional pumpkin carving, apple bobbing, seasonal fruit cocktails from the Midnight Apothecary, food and live music – giving Londoners unable to attend the show during the day the opportunity to celebrate the harvest season in style.

Make sure you pop on down to taste some cider, and learn how to Brew it Yourself!




Nick Moyle and Richard Hood
Brew It Yourself



Chia Seeds: Nutritious and Healthy Superfood

by Christine Bailey

Chia seeds are an amazingly nutritious dieter’s superfood, rich in essential omega-3 fatty acids and antioxidants, which protect these healthy fats from being oxidised. Chia seeds also provide plenty of fibre as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin and zinc. When chia seeds are added to water, they form a gel that helps to slow down the digestion of sugars, helping to stabilise blood sugar and keeping you feeling fuller for longer.chia seeds

Chia Coconut Breakfast Bars

These are perfect for when you need something quick to grab and go.
A delicious tropical combination of dried mango and coconut, these no-cook bars are simple and easy to prepare. Using chia seeds is a great way to boost your intake of omega 3 fats.

Soaking time: 10 minutes
Preparation time: 30 minutes, plus 2 hours chilling time
Storage: will keep in the fridge for up to 1 week. Can be frozen for up to 1 month
Makes: 18 bars

200g/7oz/1½ cups almonds
2 heaped tbsp chia seeds
125g/4½oz/2 cups dried
mango, chopped (soaked for 10 minutes)
juice of 1 orange
2 tbsp xylitol
4 tbsp melted coconut butter
pinch of sea salt
3 tbsp lucuma powder
40g/1½oz/½ cup
ground flaxseeds
120g/4½oz/1½ cups desiccated coconut


  • Grind the almonds to a fine flour. Grind the chia seeds to a powder.
  • Drain the mango. Place half in a blender with the chia powder, orange juice, xylitol, melted coconut butter and salt. Blend to create a thick purée. Finely chop the remaining mango.
  • In a large bowl, place the ground almonds, lucuma powder, ground flaxseeds, mango pieces and three-quarters of the coconut. Pour in the purée and stir until blended.
  • Sprinkle a little of the reserved coconut over the base of a greaseproof-lined traybake tin, about 30 x 20cm/12 x 8in. Press the mixture into the tin and flatten the surface. Sprinkle the remaining coconut on top, pressing down firmly. Refrigerate for 2 hours to harden. Cut into bars.


Christine Bailey
The Raw Food Diet

Back to School Health Tips


by Christine Bailey

This article has been cross-posted from

Start the new school term with healthy, happy kids. Here are some top foods to pile on their plates.
It’s that time of year again. After the summer break it’s time to get your child ready for the new school term. But as well as the practicalities of school uniform, books and pens are you making sure your child gets the essential nutrients to help them function better and feel healthier?

Brainy Nutrients
Good nutrition is vital for a healthy brain. Without the essential nutrients it is unable to produce neurotransmitters, the chemical messengers that are necessary for brain function. Give your child’s brain a boost by including key foods to help improve their concentration, learning and mental energy.

Your first step should be to ditch the sugary, processed foods, additives and stimulants. These will cause fluctuations in blood sugar that can lead to irritability and lack of focus. Instead include slower releasing starchy foods that will provide a more even supply of energy. This can include sweet potato, fruit, vegetables and easy to digest grains such as quinoa, oats or rice. Combine these with high quality proteins to provide the building blocks for neurotransmitters (meat, fish, eggs, poultry). Make sure they also get plenty of vegetables, nuts and seeds and some fruit which will help supply valuable vitamins and minerals such as B vitamins, magnesium, antioxidants and zinc – all necessary for brain function. If your child is fussy then you may wish to consider a vitamin and mineral supplement.

There are also a range of ‘smart’ nutrients which can help. Choline for example is needed to produce the neurotransmitter acetylcholine important for boosting memory. It also forms a vital part of nerve cells, cell walls and the sites on cells that receive brain chemicals. Found in egg yolks, nuts, and fish such as sardines and available in lecithin granules, a useful brain supplement, which can be sprinkled dishes or added to homemade bars. Why not start the day with boiled eggs or scrambled eggs for a protein and choline boost.

If your child is prone to anxiety or finds it difficult to unwind try a combination of calcium and magnesium – well known calming minerals. Make their evening meal rich in foods containing tryptophan, which the body converts into serotonin. This has a mood enhancing; calming effect and can induce sleepiness. Good food sources include turkey, chicken, seeds, nuts, potato, fish, oats, banana and eggs. To help tryptophan cross the blood brain barrier combine these foods with some carbohydrate. For example banana and granola or baked potato with canned fish. For older children consider supplementing with theanine and / or GABA. I love the supplement Zen – just a couple of squirts in the mouth is great to reducing levels of anxiety. L Theanine is a non essential amino acid known to promote a relaxed and restful state without diminishing alertness and in fact can aid concentration as well balancing mood and emotion.

Fishy Business
60% of the brain is made up of fat and in particular the essential fatty acids. Recent research has found taking essential fats omega 3 and omega 6 and their active components EPA (eicosapentaenoic acid), DHA (docosahexaenoic acid) and gamma linolenic acid (GLA) can promote mental health, boost IQ and treat specific behavioural and learning disorders. As these essential fats cannot be made by the body they must be obtained from the diet. Oily fish (e.g. salmon, mackerel, sardines, herrings etc) are one of the best sources while walnuts, hemp, chia and flaxseed are useful vegetarian sources. However bear in mind that only a small proportion of vegetarian omega 3 is converted to the active components DHA and EPA, which are so important to health. In addition as many children don’t eat a lot of fish you may wish to consider a fish oil supplement.

Snack Attack
Children have high energy requirements relative to their size so it’s important to provide them with energy-dense, nutritious foods in small, regular amounts. Regular meals and healthy snacks will help keep blood sugar levels steady provide a constant source of glucose to the brain to aid concentration and prevent mood swings and energy dips.

Rather than resorting to conventional sugary processed snacks try some delicious homemade options. This could be simply a trail mix of nuts and seeds, homemade bars or muffins, kale crisps, apple slices with nut butter, UGG breads and muffins, slices of chicken or ham, dehydrated vegetable crisps, coconut yogurt and berries or a range of dips and vegetables sticks. Nut butters like almond are a popular choice – a good source of vitamin E, magnesium and iron to energise and protect the body.

Berry Protection
Strawberries, cherries, blueberries, blackberries, raspberries – they are all packed with antioxidants and vitamin C to support the immune system and nourish the skin. Add to a homemade smoothie, snack on a packet or stir into yogurt for a healthy sweet option.

Fluid Alert
Most children don’t drink enough water – whether it’s because they simply forget during the day or dislike the taste. Crucial for maintaining energy levels, dehydration can lead to headaches, constipation, lethargy and poor concentration. Ditch the cans of carbonated drinks and switch to healthier alternatives: try flavouring water with slices of lemon or cucumber. Coconut water is ideal after sporting activities to quickly hydrate the body.

Tummy Troubles
Children can suffer from tummy troubles from time to time but poor digestive health has also been linked to food allergies and skin conditions such as eczema and acne. Supplementing with friendly bacteria (probiotics) can be helpful for promoting bowel health especially following a course of antibiotics. If you can get them to eat fermented foods then try and include these daily – sauerkraut, yogurt, kefir, kombucha are great options. If choosing a formula choose one with a combination of Lactobacillus and Bifidus species such as ProBerry Amla powder.

Immune Support
If your child always ends up with coughs and colds during the autumn term it’s time to build up their immune health. Check their vitamin D levels. Include plenty of zinc rich foods – pumpkin seeds, seafood, meat as well as vitamin C rich berries, red pepper, citrus fruits and leafy greens. If they do come down with a cough or cold try an Echinacea formula or elderberry extract (Sambucol) and check their iron levels too. Iron is often overlooked yet plays an important role in supporting immune health – a deficiency has also been associated with poor concentration and delayed development.

Iron is also an essential mineral that helps children stay energized and able to concentrate at school. If your child is not keen on meat then make sure they eat plenty of eggs, spirulina crunchies, beans and pulses, leafy greens and combine with vitamin C rich foods to aid absorption.

Supercharged Juices Smoothies low resolution _UK_PB_CMYK

Christine Bailey
The Supercharged Green Juice & Smoothie Diet
Available in January 2016.
Preorder from Amazon now.


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New App – Jo Pratt’s Healthy Food

We’re happy to announce that we have recently released a new app on the Apple App Store – Jo Pratt’s Healthy Food: Recipes for Every Day!

“Jo has done it again… lovely, light, delicious food”

– Jamie Oliver.


An app packed with mouth-watering yet simple dishes from acclaimed cookery writer Jo Pratt, this stunning collection of nutritious recipes is for anyone looking to eat well. With the recipes available to access on your iPad or iPhone you can easily check that you’ve picked up all the ingredients while you shop!

Start the day with Ginger Berry Muffins or Raspberry Yogurt Pots, enjoy a light meal of Poached Chicken Broth with Spring Greens or a more substantial Beetroot Gnocchi with Walnut & Watercress Pesto then treat yourself to a guilt-free Dairy-free Vanilla & Blueberry Cheesecake of Chocolate Pumpkin Brownies. This is the perfect  companion app for the                                                 everyday cook who wants to eat and live deliciously                                                   well.


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Download Jo Pratt’s Healthy Food today!



Recipe of the Week – Okonomiyaki

HH Part time Veg Day 5 Osomiyaki5866

Extract from The Part-Time Vegetarian by Nicola Graimes

Sometimes referred to as ‘Japanese pizza’, the name okonomiyaki actually means ‘grilled/broiled as you like it’, which goes to explain the many regional styles as well as personal variations there are of this dish. Just to confuse matters, okonomiyaki  is probably more accurately described as a cross between a thick omelette and a pancake. This interpretation is based on the Osaka-style,  where all the ingredients are mixed together before cooking. Try the veggie version, or add meat or fish for non-veggie guests or family.

Serves:  2–4

Preparation time: 15 minutes

Cooking time: 12 minutes

150g/5½oz white cabbage, finely shredded
6 spring onions/scallions, thinly sliced
50g/1¾oz kohlrabi or turnip, peeled and coarsely grated
110g/3¾oz/scant 1 cup plain/
all-purpose flour
½ tsp sea salt
2 large eggs, lightly beaten
1½ tbsp sunflower oil

mayonnaise in a squeezy bottle, for drizzling
1 handful of radishes, sliced
1 handful of wild garlic leaves (and flowers) or chives, chopped
1 tbsp pink pickled ginger
1 tsp nori flakes


  • Put the cabbage, spring onions/scallions and kohlrabi
    in a large mixing bowl. Add the flour and salt and stir well until thoroughly combined.
  • Mix the eggs with 100ml/3½fl oz/scant ½ cup water. Pour it into the bowl containing the dry ingredients and stir gently but thoroughly until combined. Try to keep the stirring brief as you don’t want to activate the gluten in the flour as this will produce a heavy pancake.
  • Heat half the oil in a medium non-stick frying pan over a medium heat and tilt the pan so it coats the base. Tip the contents of the bowl into the pan and flatten with a spatula into a thick, round pancake shape, as even as you can get it. Turn the heat down slightly as you don’t want the base to burn and cook for 5–6 minutes until light golden.
  • Turn the pancake over (the easiest way to do this is to place a large plate on top of the pan and carefully turn it over to release the pancake). At this point, add the remaining oil to the pan before sliding the okonomiyaki back into the pan. Press down with a spatula and cook for another 5–6 minutes until light golden.
  • Slide the okonomiyaki onto a chopping board. Drizzle the mayonnaise in lines over the top and pile the radishes, wild garlic, pickled ginger and nori in the middle. Serve cut into wedges.

Part-Time Variations:

There are so many variations on toppings and fillings, so feel free to pick your own or try these suggestions:

Bonito okonomiyaki
Bonito flakes (paper-thin slices of dried fish similar to tuna) are typical. Sprinkle 2 tbsp bonito flakes over the top instead of the radishes.

Bacon okonomiyaki
Put 200/7oz diced bacon in the dry frying pan and place over a medium-low heat. When the fat starts to run, turn the heat to medium and fry the lardons for 5 minutes until golden and crisp. Stir half into the batter mixture and scatter the remainder over the top. There is no need to clean the pan before adding the okonomiyaki mixture, although you may like to reduce the amount of oil to 1 tablespoon.

Smoked salmon okonomiyaki
Stir 100g/3½oz smoked salmon pieces into the batter mixture and top with Japanese pickles.


Nicola Graimes
The Part-Time Vegetarian
Available from September 2015
Pre-order the book on Amazon


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Meet Nicola Graimes

Nicola Graimes is an award-winning cookery writer and former editor of Vegetarian Living magazine. She has writtenNicola G. more than 20 books, including The Top 100 Recipes for a Healthy Lunchbox, The Big Book of Wok, The Big Book of Low-Carb Recipes, The New Vegetarian Kitchen (that was chosen as one of OFM‘s Top 50 Cookbooks of the Year) and Veggienomics for Nourish.

Can you describe your book? What should the reader expect from it?
The idea behind my latest book was born out of the growing number of people who like to eat a flexitarian diet, so one that is predominantly vegetarian but occasionally features meat and fish – so it’s the perfect book for those who are looking for simple and nourishing vegetarian meals and who also want recipes that can be adapted, on occasion, to include fish and meat.
In the book, there are lots of recipes for different eating occasions from breakfasts and brunches; light meals; quick and easy weekday meals; to weekend cooking and food for sharing, covering dishes for entertaining, celebrations and special occasions.
Yet, what sets this book apart is that many of the vegetarian recipes feature a variation that shows the reader how to adapt the original into one that contains meat or fish. So, in effect, you get two recipes for the price of one!

What inspired you to start writing The Part-Time Vegetarian?
I’ve noticed a real shift in interest in vegetarian food in recent years and not only from those who are committed to a fully meat-free diet. The standard of creativity in vegetarian cooking and the choice of ingredients now available is really inspiring.
The book is also a bit of a coming out for me… having been vegetarian for nearly thirty years and written many vegetarian cookbooks, more recently I’ve started to include some meat and fish in my diet. Although my diet is still mainly veggie, I’ve really got into developing dishes that can be adapted to suit different diets and preferences.
Coincidentally, I’ve discovered that I’m not alone and a flexi diet is, in fact, one of the fastest growing food trends. And, as the name suggests, the beauty of this way of eating is its flexibility – so it can easily be adapted to suit your lifestyle and what’s happening on a weekly basis

What was the first flexi dish that you mastered?
I suppose it’s a way of cooking I’ve been doing for years without fully recognizing or acknowledging it. For many years, there was a real divide in our house: my daughter and I were vegetarian and my son and husband meat-eaters. This could have made mealtimes tricky so I got used to adapting dishes to suit different tastes and keep everyone happy!
Everyday favourites such as pasta, pizza, soups, stews and pies are the most obvious dishes that can be readily adapted. In the book, the non-veggie twist may be as simple as adding a sprinkling of bacon or topping a lentil dish with a grilled fillet of fish, but I also wanted the non-veggie dishes to stand out on their own and not be second-rate to the meat-free ones, so there may be a slight change in spicing or other ingredients to ensure they work as best they can and taste great.

‪‪What are the biggest challenges in your job?
Well it’s such a great job, so I have no complaints… I’m not sure that this is the biggest challenge but keeping recipes simple and accessible is always a priority – as a food writer it’s easy to get carried away when developing new recipes by making dishes over-complicated or using too many different ingredients. I often have to remind myself to keep things real and don’t go overboard on the number of ingredients. I hope I’ve achieved this with The Part-time Vegetarian, especially with the special features that give pocket-sized ideas to spice things up in the kitchen – with the occasional more complex recipe, like the celebratory hand-raised mushroom pie for when time is not quite as pressing.

‪‪Can you tell us 3 kitchen hacks for a flexi diet?

  • For those occasions when you’re cooking for both veggies and non-veggies I like to make what I call ‘assembly’ meals. These are when you have a core part, say a noodle and vegetable Asian broth, but then on the table have different bowls of accompaniments that everyone can help themselves to depending on preference, so perhaps you could have some chilli-garlic prawns, cubes of marinated and fried tofu, stir-fried strips of beef or salted black beans.
  • Now we’re moving towards the cooler months, vegetable-based soups, stews and curries are perfect for making in bulk in advance and storing in portions in the freezer. Simply defrost and reheat for a quick warming weekday meal or in true flexi style, add your choice of meat or fish.
  • I always find it easier at the start of the week to mentally plan out what we’ll be eating as a family throughout the week to come, so there’s a balance and variety of ingredients and meals. If you want to include more vegetarian meals in your diet it makes it so much easier to be prepared and plan in advance. Incidentally, there is a section on ‘Planning Ahead’ with menu ideas in the book.


Nicola Graimes
The Part-Time Vegetarian
Available from September 2015
Pre-order the book on Amazon


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How to Make A Supercharged Green Smoothie

by Christine Bailey

1-Blue Guava & Tropics Blend
Blue Guava & Tropics Blend

We are all too well aware of the importance of vegetables in our diet. Packed with an array of nutrients, phytochemicals, vitamins and minerals these are nature’s life enhancing foods. Virtually every health authority recommends that we increase our intake of vegetables yet most of us fail to achieve even frequently quoted ‘five a day’. If you’re striving to lose weight or looking to bring true nourishment to enhance your beauty, brain, body and spirit then its time to embraced supercharged green smoothies.

Wherever you are along your path to good health one of the easiest ways to transform your health is to kick start the day with a green smoothie. But what exactly is a green smoothie?

Typically a green smoothie are composed of around 70-80% green vegetables with 20-30% fruits blended with a liquid such as water, nut milks, herbal teas or fermented drinks like kefir and kombucha. You can then supercharge it with the addition of a superfood or a protein powder to further support your health goals.

I absolutely love drinking green smoothies. They are incredibly nutrient dense and like a glass of liquid nectar to rejuvenate and sustain the body. Green Smoothies are also one of the best ways to give yourself a natural energy boost without resorting to stimulants like coffee. Within minutes it will start to revitalize your energy levels and nourish your body at the cellular level.

Here are some more reasons why I love green smoothies:

  • They are a great way to naturally boost your energy making them perfect in the morning or at that afternoon slump.
  • They are packed with antioxidants and nutrients to support health, aid detoxification and protect the body from disease.
  • They are the ultimate fast food – taking minutes to make which means they are perfect when you’re in a rush.
  • Easy to digest, they provide soluble and insoluble fibre to support bowel health and provide a slower release of energy.
2-Ginger Green Combo Splash
Ginger Green Combo

If you cannot face eating platefuls of vegetables then blending them in a delicious drink may be your answer. The blending process breaks the fibre apart which makes the fruit and vegetables easier to digest. Being full of fibre you will also find them very filling and satisfying and by helping to support blood sugar levels they can help you avoid reaching for pick me up snacks later in the day.

If you start incorporating green smoothies in your diet daily you will soon feel the benefits from the inside out. Your skin will become more radiant, energy levels will soar and you will begin to think clearer. Your body will experience deep nourishment and enable you to feel vibrant and alert. If you need to shape up they are an effective tool for healthy weight loss.

Making a green smoothie is simple – select your liquid, add 2 cups of green vegetables and then add in ½ 1- cup fruit. Frozen fruit gives the smoothie a wonderful creamy texture and is also very quick and convenient. Then add in 2-3 of your favourite superfoods – this may be nuts, seeds, protein powder, spices, herbs, oils, superfood powders or blended powders.

For liquid options choose from a selection like water, coconut water, milk or nut milks, kefir, kombucha, herbal teas and green tea.

Greens can be anything you have to hand. Darker leafy greens are particularly nourishing. Examples include kale, spinach, cabbage, spring greens, parsley, watercress, rocket, chard, coriander, mixed lettuce leaves, romaine, collards, celery, cucumber, broccoli, pak choy etc.

For fruit the aim is to keep the amount as low as possible to avoid upsetting blood sugar levels. So as you get used to smoothies try and decrease your intake. Use fresh or frozen fruits such as banana, pear, apple, berries, and cherries citrus, avocado, mango, pineapple, kiwi fruit.

There are loads of superfood options: protein powders, green superfoods (spirulina, chlorella, moringa, wheatgrass, barley grass), chia seed, flaxseed, hemp, nuts, nut butter, coconut oil, omega blended oils, cacao, maca, lucuma, vanilla, cinnamon, acai and goji berry powder, goji berries, baobab powder, matcha green tea, mushroom powders, herbal powders.

Storing Smoothies. Ideally consume your smoothies immediately after making. This is because they are perishable. However you can store them for up to 24 hours without too much loss of nutrients. This is particularly helpful if you are taking your drinks with you to work or want to make up a batch in the morning for the rest of the day. The best way to store your drinks is to put them in a glass jar (BPA-free plastic works too) with an airtight lid and fill it to the very top. This reduces the oxidation and loss of nutrients. Immediately store it in the fridge and consume it when you are ready.

Simply adding one green smoothie a day can transform your health, helping you feel vibrant and radiant with a new fresh healthy outlook to life.

Supercharged Juices Smoothies low resolution _UK_PB_CMYK


Christine Bailey
The Supercharged Green Juice & Smoothie Diet
Available in January 2016.
Preorder from Amazon now.



Recipe of the Week – Potato Pakora Burgers

Part time veg day 4 Potato pakora burger053

Extract from The Part-Time Vegetarian by Nicola Graimes

An Indian twist on the regular veggie burger, these spiced potato patties are coated in a gram flour batter and cooked until the outside is crisp and golden. You could make the pre-battered potato patties a few hours ahead of serving, if convenient.

Serves: 4

Preparation time: 20 minutes

Cooking time: 25 minutes

480g/1lb 1oz white potatoes, peeledand quartered
1 tsp turmeric
6 spring onions/scallions, finely chopped
1 long red chilli, deseeded and finely chopped
2 tsp nigella seeds
1 tsp sea salt
2.5cm/1in piece of fresh root ginger, peeled and grated
1 tbsp butter sunflower oil, for frying freshly ground black pepper

For chickpea batter:
80g/2.oz/. cup gram/chickpea/
besan flour
1 tsp sea salt
2 tbsp milk

To serve:
4 small naan breads
4 tbsp tamarind and date chutney
4 tomatoes, sliced
1 small red onion, sliced
1 recipe quantity Mint Raita, adding 2.5cm/1in piece of cucumber, diced


  • Put the potatoes in a large pan, pour in enough water to cover and bring to the boil. Add salt and stir in 1 teaspoon of the turmeric and cook for 12–15 minutes until tender.
  • While the potatoes are cooking, mix together the ingredients for the batter with the remaining turmeric. Whisk in 5–6 tablespoons water to make a smooth, pancake-batter consistency. Leave to rest until needed.
  • Drain and return the potatoes to the still-hot pan to dry, then when cool enough to handle, coarsely grate them into a mixing bowl. Stir in the spring onions/scallions, chilli, nigella seeds, salt, ginger and butter, allowing the latter to melt in the heat of the potatoes. Season with pepper and stir until combined, then, using your hands, form the mixture into 4 large patties.
  • Heat enough oil in a pan to deep-fry the pakora burgers. The oil is hot enough when a cube of bread turns golden in 30 seconds. Dip each patty into the batter mixture until thickly coated, then fry two at a time for 1.–2 minutes, or until golden all over. Drain on paper towels and keep warm in a low oven while you cook the remaining pakora burgers. Wrap the naan in foil and warm them in the oven at the same time.
  • To serve, top each naan with a spoonful of the chutney. Place a few slices of tomato on top before adding the pakora burger, red onion and a spoonful of the mint raita.


Nicola Graimes
The Part-Time Vegetarian
Available from September 2015
Pre-order the book on Amazon


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Podcast/ Conversation with Nick Moyle and Richard Hood, authors of Brew It Yourself

Steve Nobel interviews Nick Moyle and Richard Hood, authors of Brew It Yourself.
Follow Watkins Media on SoundCloud and listen to the latest interviews and talks.

Listen to this free podcast with authors Nick Moyle and Richard Hood on their book Brew It Yourself. Interview by Steve Nobel for Watkins Media.

Taking their two great loves – alcohol and gardening – they provide recipe inspiration for people to turn a surplus harvest, a visit to a fruit farm or a delivery from the supermarket into a fantastic variety of drinks. Covering wines, beers and ciders, as well as more fancy infused liquors, sparkling drinks and some true curios.

Brew It Yourself outlines the basic approaches to each drink’s method of production, debunking myths, celebrating experimentation and taking the fear out of fermentation. There really is no reason not to brew it yourself.

In this podcast you will hear them speak on:
•Why should you bother brewing it yourself
•How to get started and the costs involved
•Buying ingredients and foraging
•The vast range of beverages you can make