Happy publishing day to Bethany Kehdy’s The Jewelled Kitchen! Take a look at our Instagram account, Bethany will be our guest Instagrammer for the day.

Bethany Kehdy is an unrivalled chef of today’s new Middle Eastern generation. Bethany works as a recipe developer, freelance food and travel writer and food photographer. She also leads culinary tours across Lebanon and organizes Food Blogger Connect, a conference for food bloggers. Bethany is a Lebanese-American born in Houston, Texas and brought up in Lebanon, she spent countless hours learning to cook with her perfectionist teta (grandmother), her vivacious dad and her spirited aunts. Her recipes are a harmonious balance of classic and contemporary, as she draws upon her childhood roots while adding her own personal twist to these iconic recipes.Bethany-Khedy


Nourish: Where does your passion for cooking come from?
Bethany: I grew up in a family that enjoys food and feasts. My father loved to cook and had and still has a big appetite. We also grew up on the ancestral farm in the mountains for a period of time during the civil war and at the end of summer my grandmother would begin preserving the harvests of the land as part of the Lebanese mouneh or pantry. These experiences are a big part of my memory.

N: How did the idea of writing Jewelled Kitchen come about? How did you enjoy the process of writing?
B: I was approached with an idea to write an introductory book on the cuisines of the Middle East and I had been at the time toying with a similar idea for a book. It was both enjoyable and agonising. I really didn’t know what to expect and it was a huge learning curve. I do love the process of writing cookbooks and the creative journey as agonising as it still feels.

N: Can you describe your book? What should the reader expect from it?
B: The Jewelled Kitchen focuses on the cuisine of the region; it’s an introductory book on the cuisine of the Middle East, covering the more famous and lesser known classics. The dishes are introduced in a way that makes them modern and accessible yet still authentic and maintaining the integrity of the dish.

N: What are your cooking inspirations?
B: I am inspired by beautiful produce in its season- when you look at an ingredient which is at its prime, it instigates this childlike excitement of wanting to take it home and all the excitement of exploring the ways in which you can present it as a meal. I also love reading old, scholarly cookbooks and delving into ancient culinary repertoires which often spur ideas in my mind. And of course, I get a lot of inspiration from visiting our Taste Lebanon producers and driving around Lebanon to see what’s cooking. My dad and I often vibe of each other too.

N: What was the first dish you mastered?
B; I guess it was that pasta dish I would make almost everyday when I was 14 for anyone that would consider trying it. I would make this sauce that was heavy on the garlic and olives. I seemed to think it was the best thing in the world- I don’t think I would if I was to try it now.

N: What is your favourite Middle Eastern dish?
B: Gosh too many! I’m into tabeekh or the stews and one-pots- so it’s mjadara, fassolia, mloukhieh, bamieh, loubieh b zeit.

N: What are the ingredients you must have to prepare a perfect Middle Eastern dish?
B: Garlic, onions, olive oil and spices- a well stocked pantry really.

The Jewelled Kitchen

Bethany Kehdy
The Jewelled Kitchen
£14.99, available from Nourish Books



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Jackie Lynch is the author of The Right Bite, a practical guide perfect for urban life, to help people make healthy choices on the go, when Jackie Lynchnutritious food is not easily available. Last week Jackie visited Nourish offices in Angel, and we took this opportunity to have a chat with her about her work, and to know the behind the scenes of writing The Right Bite. You can listen to Jackie Lynch podcast, or download it from iTunes.

Jackie is a Registered Nutritional Therapist and runs the WellWellWell clinics in West London. Passionate about the importance of good nutrition for optimum health, she creates practical nutrition programmes suitable for a busy 21st century lifestyle. Jackie also provides advice and support for a range of blue chip companies, in the form of individual consultations for staff, nutrition workshops and menu analysis and has acted as a food consultant for brands such as Tetley. She is a regular contributor to the Mail on Sunday and the Net Doctor website and her advice features in a wide range of other national media. Visit her website at www.well-well-well.co.uk.


The book is practical and friendly. Each chapter has a Right Bite box, so if you are in real hurry, what you have to do is flick through the book and find the right option for you. – Jackie Lynch


JAckie 2



Jackie Lynch
The Right Bite
£6.99, available from Nourish Books.

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Meet Saimaa Miller, author of Aussie Body Diet, recently published in paperback. To honour the UK release of Aussie Body Diet, she is taking over our Instagram account for the next two weeks. Take a look at her photos visiting Nourish Books Instagram, and keep updated with her latest posts from Australia.

What is Aussie Body Diet?
The Aussie Body Diet is quite simply a fad-free approach to your health. It is about changing your relationship with food, thoughts and movement, with the understanding that it’s all about balance. The Aussie Body Diet is an entirely different approach. It’s designed to help you achieve optimal wellbeing, reach a happy weight and have you feeling the best you’ve ever felt. Readers will discover the seven secrets to optimum health, learn which type of detoxer they are, and be able to devise the program that is right for them. The book has an array of amazing tips that will help guide readers along the way. With case studies from celebrity clients that reveal their experiences and advice that are very encouraging.

Saimaa Miller

How does Aussie Body Diet differ from other diets?
The Aussie Body Diet is based on traditional naturopathic principles. I am an accredited naturopath, nutritionist, herbalist, health coach and detox specialist. I have been working in the health industry for twenty years, long before it became the delightful trend it is now. So this diet is different as it combines several areas of technique along with many years of hands on experience. It is a holistic program, which means treating not just the body, but also the mind.

What is the first step to start an Aussie Body Diet?
The art to a successful detox and first step to an Aussie Body Diet is planning. Preparing your mind by setting goals and clearing your calendars and much as possible. Preparing your body by clearing out the fridge and pantry and doing the shopping before you start and asking for support from your loved ones.

Aussie Body Diet

What is The Last Resort and can you tell about your experience as an health coach?
The last resort is an organic detox spa located in North Bondi. The Last Resort was created with the understanding that only when mind, body and spirit are in harmony, can true beauty and total wellbeing be achieved. We have a seamless team of health experts whose sincerest desire is to attend to individual needs, we offer you a range of healing therapies to balance the body, restore optimum health and allow clients to realise their true potential.

When I opened The Last Resort in January 2005, folks would question my spa business of organics, health and cleansing. Ten years on, and I am truly honoured to say I have worked with thousands of people from all walks of life, with nutritional and cleansing programs. When you are ready to take responsibility for your health, the results are simply life-changing, and always for the better.

Do you have a favorite recipe?
Moroccan fish skewers with millet salad found on page 86 of Aussie Body Diet & Detox Plan. Because it’s beautifully light and hearty.

What are 3 kitchens hacks for a Aussie Body diet?
Cold-pressed juicer. Great knives and a beautiful wooden chopping board. Vita-mix blender.

If you want to know more about Aussie Body Diet, you can visit Saimaa Website or our website.

Phickle is Amanda’s blog and it fully dedicated to fermentation. This friendly blog includes tips and recipes to get started with fermentation, with Amanda’s personal touch. It is full of techniques to experiment the many different types of food fermentation, from bread to yogurt and kombucha, commenting and questioning popular rumours on certain benefits of fermenting. You can visit Amanda’s website or you can find Phickle on Facebook, Instagram and Twitter.


Photography @ Pickle

What is phickle and how did you get started?
Phickle is my fermentation blog. I share recipes, techniques, musings and sometimes giveaways of my favorite fermented products.
I started Phickle after a pretty serious (but unexplained by medical science) health crisis lead me to search for my own answers. I had a habit of making tasty ferments and then forgetting how I’d made them, so I started blogging to keep track of what I had worked on and how I made it.

How did your passion for fermentation start?
I was making my own yogurt and sourdough (and the occasional vinegar) for many years before I officially became a full-time fermentation aficionado. I became fully obsessed when I finally took Sandor Katz’ Wild Fermentation off the shelf and full-heartedly dug into it. Since then, fermentation has been a daily habit for me.

What are the main benefit of fermentation?
There are so many different types of food fermentation (wine, beer, cheese, bread, sauerkraut, kimchi, pickles, kvass, sodas, yogurt, kombucha, vinegar, and the list goes on), that claiming one benefit for all wouldn’t make a ton of sense.

There’s also the question of why a person would choose to make or eat fermented foods. Some people ferment for health, in which case the proven nutritional value and probiotics of fermented vegetables would be the best bet.

Some people ferment to control what goes into their foods, and to move away from a processed diet.
Some people ferment because they love the unparalleled flavors that fermentation creates.
I might consider any of those things when I decide what to make or eat next from the fermented repertoire of foods.

Why fermentation is becoming so popular nowadays?
I believe the health benefits of fermented vegetables and heirloom yogurts are attractive for people looking to improve their health. I also think a lot of the popular buzz is totally wrong (I’m looking at you, people who claim kombucha is probiotic).

While many fermented foods do have proven health benefits (broad range of probiotics, higher vitamin content, increased digestibility, etc), it’s not uncommon to see a blog post or article ascribe miracle qualities to all ferments in a blanketed way.

I get emails from people who say, ‘I HATE fermented foods but I need to eat them. How do I do that?’ I cringe. First, the likelihood that someone hates all fermented foods is very low. It’s hard to get through the day without bread, cheese, coffee, chocolate, wine, beer, pickles, yogurt, etc. (or maybe that’s just me).

Second, I think we’d all be much better off if we paid attention to how the foods we eat make us feel, rather than what the nutritional guru of the moment tells us we need to eat. If someone tells you you have to eat the Japanese soybean ferment natto for health, but eating it doesn’t make you feel great, and you dread eating it, how good can that really be for your overall health?

I think people should be skeptical about any claims that a particular food will miraculously cure any ailment. Eating a broad variety of fermented foods makes me feel wonderful, but that is something that I’ve paid attention to over a long period of time.

Is phickle your profession or a hobby?
Fermentation is both my profession and my hobby. I make part of my living from teaching fermentation classes and writing about fermentation. I also thoroughly enjoy fermenting, and I do plenty of fermenting that never makes it onto the blog.

What is the best achievement since you started?

Writing my book, Ferment Your Vegetables (Fair Winds Press) feels like a pretty huge accomplishment. It was an enormous, taxing labor of love, and the wonderful feeling of seeing it show up in bookstores this fall, and seeing the recipes show up in strangers’ social media feeds is overwhelming!

What are the kitchen tools you must have if you want to start fermenting?
It depends on the type of fermentation. If you want to make vegetable ferments, it’s good to have a jar and something food-safe to weight the vegetables down. There really aren’t required tools for many fermentation processes. These are frequently very ancient foods, and it’s safe to assume that people didn’t have sterile conditions or the latest airlock device when they made pickled vegetables 4,000 years ago.




PeaSoupEats is a blog started by Aine Carlin in 2010. Aine recently moved back to Cornwall after living in London via Chicago for the past 14 years. PeaSoupEats is a lifestyle blog, where Aine documents what she eats, wears and generally love. Follow her blog , youtube channel, twitter and instagram @AineCarlin. Aine Carlin is the author of  Keep it Vegan and The New Vegan (release date 31st Dec. 2015), published by Kyle Books and available to buy on Amazon and all good bookstores.


Photography @ Ali Allen

How did PeaSoupEats start and what inspired you to write a blog?
I started PeaSoupEats back in 2010 when food blogging was kind of in its infancy. In all honesty, I wasn’t aware of blogs at the time (in fact, I rarely used the internet) and it was actually my husband’s suggestion to start one, as a way of collating my favourite recipes. It went from there really and eventually became an online diary of sorts (I have the habit of oversharing), where I chronicled my journey into veganism through eating. The blog seems to have grown quite organically and I’ve chosen to keep it ad-free, so I don’t have to make any compromises on content – in that respect, it’s still incredibly personal and a real labour of love.

How would you describe your blog to our readers?
It’s a very honest space where I share simple recipes with a plant-based twist. I focus entirely on the food and never really talk about the ins and outs of veganism, as I’ve always wanted it to be a positive, inclusive place that people can come to and discover vegan food without having to wade through heavy duty posts. Most of the people who read my blog or have bought my book (Keep it Vegan) aren’t even vegan themselves, and I love that – it means they feel comfortable hanging out in my world for a while without feeling judged, which is a huge compliment. I get so many messages from parents who’ve previously struggled to feed their newly vegan teenagers and even grown men trying to alter their lifestyle, all of whom have responded to my straightforward approach to plant-based cooking. I’m not all about ‘healthy’ eating either and like to think I’ve managed to strike a balance between food that feeds the soul and is also a joy to eat – expect kale alongside sugar … although never in the same dish, I hasten to add.


Photography @ Ali Allen

Can you tell us about your lifestyle?
My lifestyle is pretty ‘normal’ albeit very food centric … I’m always thinking about recipes, flavour combinations and what I’m going to eat next. I live in deepest Cornwall so the pull of the outdoors is always there – we like nothing more than taking long, coastal walks or even casual strolls around our beautiful little village of Mousehole. I fall in and out of love with yoga but mostly my exercise routine involves a pair of wellies and a delightful trudge in the country. Other than that, I write and create recipes, work on my blog, (limited) photography skills, youtube channel and, in wonderfully fifties fashion, ‘keep a nice house’ … I adore interiors and have tried to cultivate a bit of quiet sanctuary for us both. Thanks to my books, every week brings new challenges and I’m always happy to travel for work so my schedule can be a bit helter skelter at times, which is a nice contrast to our simple Cornish lifestyle.

What is your take on organic food?
I try to buy organic as often as possible and tend to apply the ‘clean 15/dirty dozen’ rule when shopping … so spinach, apples and tomatoes are always organic but I might be a more lax on other things, such as pineapple, avocado and onions. With that said, I think the information surrounding organic produce can be exhausting and confusing, and it needs to be made clearer that it’s not simply about taste. I’m equally concerned about the health of our soil (and planet) than I am about our collective personal health. Obviously regularly ingesting food that’s been doused in pesticides can never be good but thankfully things do seem to be improving. Accessibility is key, as is price, so it’s about trying to make those things successfully work in tandem. It’s also a case of supply and demand, therefore the more we support the organic market, the more likely suppliers will be to make the necessary changes.

What is a successful recipe you mastered?
Hmmm, that’s a hard one but it’s probably my ‘Buttermilk’ pancakes … I used to think pancakes minus the egg, and indeed buttermilk, inclusion would be a catastrophe but my plant-based ‘Buttermilk Pancake’ recipe from Keep it Vegan is one of my most popular dishes – even non-vegans use it as their go-to recipe. They are light, fluffy and foolproof – weekends just aren’t the same without a batch of these on the go, I highly recommend them!

Can you tell us your top 3 food websites that inspired you the most?
Joy the Baker was one of the first food blogs I ever read and it’s still one of the best – for me, a successful blog doesn’t just lie in the recipes or images (although they are important) but also in the voice of its creator and Joy is still one of the wittiest, most ‘down-to-earth’ bloggers out there.

Oh Dear Drea is an authentic little blog with a subtle vegan angle. Being a bit of a voyeur I’ve really enjoyed watching this blogger blossom and can’t wait for her new cookbook ‘The Plantiful Table’ … not only does Andrea have great style but her recipes are always really easy and appealing.

Nigella taught me to cook (well, not literally), so I couldn’t not mention her fantastic website, which is like a fabulous mashup of all her all-time greats, as well as a bit of her always welcome ‘witter’. Some people think it’s strange that I worship at the altar of Ms Lawson (what with me being vegan and all) but I honestly have no qualms about admitting to my ongoing obsession.




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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Happy Hemp is a hemp seed company founded by Tara Miko.
Tara’s life brought her from fashion in LA to hemp in Austin. A fantastic journey towards a radical change, that started when she got sick, economy hit and she lost her job and healthy insurance. Listening to her body and starting to make her research on healthy food, she discovered the benefits of hemp seeds, which proved to be a surprising superfood and also Tara’s life-changing habit. Visit her website Happy Hemp and see more on her Facebook page.
We had a chat with Tara and we selected Happy Hemp as our blog of the month.

Can you tell our readers about yourself and Happy Hemp?
I went from fashion in LA to hemp in Austin. After a decade in fashion, the travel and long hours were starting to catch up. I began having issues with my digestions. Knowing that food is medicine, I started looking into what I was putting into my body and educating myself about what foods could help with digestion. Hemp is great for digestion… who knew? I was intrigued and started researching this fascinating super seed. Happy Hemp was born out of a complete life change. Job, diet, city… I was in need of change and hemp was the catalyst to get me there.

What inspired you to start Happy Hemp?
I was shocked that one of the most nutritious food sources on earth, was also one of the most unknown sources of food. It started small. Sharing and telling friends and family at first and eventually I realized I was on to something!

What are the main benefits of adding hemp seeds to your daily diet?
Hemp has more protein than meat, fish, tofu or chicken, the perfect ration of omegas, essential fatty acids and minerals and vitamins. It IS the perfect food! Plus it is vegan, raw, a complete protein source, gluten free, dairy free and soy free… Win Win!!

Happy Hemp has a distinctive style. Does this come from your past experience in the fashion industry?
Yes. I wanted to give hemp a much needed green lift. My goal is to be the gourmet hemp seed company. I show how you can make pesto or bake a beautiful nutty crust on a piece of salmon. I have been fortunate enough to work with amazing chefs all over.

Is Happy Hemp your profession or an hobby?
It is my profession and my hobby. I love what I do and it is also my job. I am one of the lucky ones… I get to do what I love.

What is for you the most challenging aspect of this project?
Education. I spend a lot of time telling people I am not a drug dealer. There is a misconception of what hemp is and what it does!! I spend a ton of time telling people what I am not vs what I am.

What was the best achievement since you started?
The best achievement was being able to keep the doors open. Running your own business is hardcore. I have come close to shutting down many many times. I am grateful each day that I get to keep going!

What are the next steps?
I just became a new mum… and I thought running my own company was hard! I have already started experimenting in the kitchen with baby food. Who knows?!

For more information regarding Happy Hemp, visit hTara’s website Happy Hemp.


Jo Pratt is an acclaimed food stylist, writer and presenter. She has written for Elle, Weekend, Sainsbury’s Magazine, TV_cook_and_food_w_2861142bOlive, BBC  Good Food and Glamour, for which she was Food Editor, as well as the BBC Food, Good Food Channel and Good To Know websites. She regularly appears on UK TV, including Saturday Kitchen and Daily Cooks Challenge, and works with many food brands.

Can you describe your book? What should the reader expect from it?
This book is for anyone and everyone who enjoys eating good food and wants to feel great once they’ve eaten it. There’s no eliminating, calorie counting or detoxing. They don’t have to be a fantastic cook or have lots of time on their hands, in fact it’s ideal for those with busy lifestyles (most of us then!) that need ideas and inspiration handed to them on a plate (so to speak). My aim is to inspire and increase the readers repertoire of healthy good-for-you recipes they can turn to, not only when they are in the mood for healthy food but anytime of the week.

If the mood to eat healthily takes over, no matter what the reason or occasion, then you can find well-balanced recipes to cook that are packed with fresh, nutritious ingredients, from breakfasts and brunch dishes, light lunches and sumptuous salads, main meals, desserts and baking goodies. All recipes use easily obtainable, everyday ingredients that won’t break the bank or take you hours to locate, simple cooking methods and great looking results. Where possible I have substituted less healthy ingredients for more healthy ones such as butter for oils, increasing veggies in a dish or bulking a dish out with wholegrains, and healthier cooking methods such as baking, steaming or poaching.

What inspired you to start writing?
To me writing goes hand in hand with developing recipes. I wanted to share my thoughts and ideas with people so started to put pen to paper every time I was cooking.
I also sort of fell into it from all of the work I was doing with some big named chefs. They would often need restaurant recipes scaling down to work for people to cook at home. Then I was asked to do some ghost writing so I was getting experience along the way. My first break into writing my own recipes being published was when ELLE magazine approached me to regularly write recipes for different occasions and scenarios (i.e girls night in, pre partying food etc). I jumped at the chance and this then led on to an idea for my first cookbook …In the Mood for Food.

When did your passion for cooking begin?
As a child I always loved cooking, possibly due to the fact that both grandma’s and my Mum were very keen and adventurous cooks. I would enjoy helping in the kitchen and they would always encourage me to get involved. I saw my primary school cook not so long ago who reminded me that I used to ask her for recipes after lunchtime. I also used to pretend to be Delia Smith on tv as a child, so I clearly had a passion from a young age. I decided to do a degree in Home Economics to turn my passion into a career. I knew there were many avenues when it came to working in the food industry.

Can you tell a bit about your experience with The Gorgeous Kitchen?
The Gorgeous Kitchen is a really exciting project for me. It’s a contemporary restaurant specialising in beautiful global cuisine at Heathrow’s Terminal 2: The Queens Terminal. I have spend plenty of time in the past working for restaurant chefs and of course eating in many restaurants but this time round I’ve collaborated with three other female chefs, Sophie Michell, Gee Charman and Caroline Mili Artiss, to launch The Gorgeous Kitchen. We create the menu’s and train our team of fantastic chefs to recreate them on a daily basis. We opened just over a year ago and it’s a wonderful place to go for delicious food and drink, to relax and enjoy the beautiful surroundings before you fly.

What was the biggest challenge in writing In the mood for healthy food?
Not eating everything whist I was testing and creating the recipes. I couldn’t write a healthy cookbook and go up a couple of dress sizes in the process really could I?! I’d obviously try everything but my friends and neighbours are always happy when I am writing a book as they get to sample plenty as well.

What was the first dish that you mastered?
I remember when I was doing Food and Nutrition as a GCSE I made hot water crust pastry, which can be quite difficult to get perfect. I used it to make a classic Pork Pie. I’m from Melton Mowbray originally, which is famous for Pork Pies so it had to be the first dish to master really!

Can you tell us 3 kitchen hacks for the hot summer days?
Chilled flavoured water. It’s simple but very tasty and refreshing. Rather than just a glass of plain cold water, infuse a jug of water with pieces of ginger (handy to use up those tiny knobbly bits), slices of lemon, lime, lemon, orange, sliced apple or mint. Use a single ingredient or combine a few. The longer it infuses throughout the day better it tastes. Just keep topped up and chilling in the fridge.


Chilled Soups. I’m a massive fan of gazpacho soup but many soups can be served chilled such as pea, red pepper or tomato. Serve with a couple of ice cubes floating on top to keep it nice and cold while you eat it.


Avoid using your oven and hob too much as it will heat up your kitchen even more. If you have to do any baking try and do it first thing before your kitchen heats up throughout the day. Make the most of salads for lunch and dinner. I’ve plenty of great salad ideas in my book, which wont get you hot and bothered on hot summer days.



Jo Pratt
In the Mood for Healthy Food
Available from Nourish Books in July 2015


Nick Moyle and Richard Hood both grew up during the UK home-brew boom of the 1970s and 80s, with parents whofeat image regularly made their own drinks from home-grown produce, enlisting their help. This fired up a life-long obsession for the art of brewing and in 2008 they built their own cider press and have been producing cider for local pubs, beer festivals and deserving friends ever since. They started their Two Thirsty Gardeners website in 2012, which inspires thousands of loyal followers.

Can you describe your book in few words? What should the reader expect from it?
A huge range of easy to make booze recipes.
The reader should expect inspiration and advice on how to turn every day ingredients into tasty alcoholic drinks – from quality beers, ciders and wines to curious international concoctions and crafty cocktails.

When did your passion for brewing begin?
We both grew up in the 1970s when the last home brew boom was taking place and became mesmerised by the steady trickle of gas bubbling through an airlock, knowing that one day demijohns full of murky liquid would eventually be transformed into bright, clear drinks. We both moved to Bath, surrounded by Somerset apples, so it wasn’t long before we were dusting down our parents demijohns and filling them with pressed apple juice to turn into cider.

How did you meet and how Two Thirsty Gardeners came about?
We met at university in Coventry and, coincidentally, both ended up working in Bath. After making those first batches of cider Rich acquired an allotment so we thought it would be fun to plant our own apple trees and see if we could grow anything else to turn into booze. We then decided to chronicle our digging and swigging adventures on a website.

What was the biggest challenge in writing Brew it Yourself?
Some wines take quite a while to be ready, and are based on seasonal ingredients, so we had to try out lots of recipes each season and weren’t able to select the best ones until the following year… so it was quite a while before we knew exactly which recipes would make it into the book. We’re graphic designers by trade so we also designed the book and took all the photographs – deadline was a blur of writing, tasting, designing and taking pictures

What inspires you in what you do?
Rich is quite a perfectionist with his recipes, so has made lots of ciders, trying to get the recipe and combination of apples and other ingredients as perfect as possible. Nick is much more inspired by discovering new drinks and experimentation. I guess that combination works well.

What are some of the perks in your job?
We wish brewing and gardening were full time jobs! At the moment, it’s all done in our spare time – although we’re both self employed so we’re lucky that we can find a bit more spare time than most people. It’s always great when we get to meet experts in one particular craft, from gin makers to brewers and specialist gardeners. Their dedication to their craft inspires us.

What was the first recipe that you mastered?
Cider, although Rich would probably say you never really master cider. One of the first recipes we put on the website, and our most popular, is rhubarb wine. We’re currently growing seven different varieties of rhubarb to see if they produce different results.

What is the best recipe to get started?
Making liqueurs couldn’t be easier – it simply involved dropping some ingredients into a spirit, with sugar, and allowing them to infuse. We’ve also got a really cheap and easy beer recipe for anyone wanting to get started brewing, and the rhubarb wine recipe is a great one for first time wine makers. For something a little different there’s a really refreshing sparkling drink from Mexico called ‘tepache’ that involves quickly fermenting pineapple rind.

What is your typical day like?
Working on the day job, squeezing in recipes and writing whenever we can.

Can you tell us 3 hacks for a successful drinks making?
In Autumn, make a really easy rosehip syrup and plunge it into cocktails or cider; Drop an edible flower – borage being our favourite – into your ice cube tray before freezing; Chuck a liquorice stick into stout while brewing – it’ll give you a even richer, tastier beer.

1002_original1-300x388 Nick Moyle and Richard Hood
Brew It Yourself
ISBN: 9781848992276
Available in July 2015

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Grace Cheetham is the author of the internationally acclaimed The Best Gluten‐Free, Wheat‐Free &  Dairy‐Free Recipes and Untitled-1Simply Gluten‐Free & Dairy‐Free. Passionate about great food and allergy‐free living, she runs a website and a blog ‐ www.glutendairyfree.co.uk that has been voted one of the best gluten‐free and allergy‐friendly blogs by Channel4.com’s 4Food and one of the 100 best food blogs by womanandhome.com. Grace judges at the Great Taste Awards and Free‐From Food Awards and runs cookery demonstrations and classes.

Can you describe your book? What should the reader expect from it?
I’m so excited about this book. It’s the culmination of so many years of baking (my basic bread recipe, alone, took about 60 goes to get it absolutely perfect). And it’s jam-packed with treats and indulgences. From an amazing Sourdough Bread to Cinnamon Brioche Buns, from moreish Fennel Crackers to Millionaire’s Shortbread, from delicate Fondant Fancies to Chocolate & Beetroot Cake, from a show-stopper Crab & Dill Tart to Beef Wellington, or from delicious Lemon Tart to Passion Fruit & Coconut Cheesecake, there’s everything and, hopefully, more…

When did your passion for gluten-free cooking begin?
I grew up on free-from food. When I was young, the ingredients that were available were generally very restricted but now there’s such a wonderful array of different ingredients to choose from, and to experiment with. I started with fairly simple recipes but then, as more ingredients came onto the shelves, I tried more and more things. My favourite culinary moment from this book, I think, was when I made the Chocolate Profiteroles. They worked first time – and are heavenly. And you simply can’t tell that they’re gluten-free. It was the first time I’d had profiteroles for many, many years. Bliss!

What was the biggest challenge in writing The Best Gluten-Free and Dairy-Free Baking Recipes?
My biggest challenge, I think, was not eating all the cake! All over the summer months that I wrote the book, I invited friends and neighbours around to taste the bakes. I have a lovely memory of one sunny summer afternoon when we had five families – with all the adults sitting eating cake, cookies and cheesecake and drinking wine – and all the kids running around the garden.

What was the first gluten-free dish that you mastered?
Flourless Chocolate Cake, I think. And it taught me one hugely important lesson – the importance of beating or whisking cake ingredients really, really well, to get as much air as possible into the mixture. It makes all the difference to the end result.

What is the best gluten-free recipe to get started?
Try something that you really love. Maybe pizza or maybe chocolate brownies. Follow the recipe exactly, regardless of things like whether the mixture seems too runny compared to traditional baking. Put it in the oven, sit back and enjoy the anticipation!

What is the kitchen tool that is absolutely necessary for a gluten-free baking?
Probably kitchen scales or proper measuring cups. The balance of flours, in particular, is really important in gluten-free baking.

Can you tell us 3 kitchen hacks for a gluten free diet?
– Make up large batches of flour mixes. In this book, there are different flour mixes for Cakes, Biscuits, Breads and different types of Pastry. Different balances of types of flour plus grain/starch balances make a massive difference to the end result. And instead of making up the mixes every time you bake, it’s good to make up large batches and store them, ready for when you feel like baking.
– Keep your store cupboard and freezer stocked, especially with things like gluten-free breadcrumbs that you can keep in the freezer and use to coat chicken or fish from frozen.
– Share the dishes with your friends and family, rather than cooking/eating separate meals. It’s much more fun!

Grace Cheetham
The Best Gluten-Free and Dairy-Free Baking Recipes
ISBN: 9781848991996
Available from Nourish Books


Renee McGregor Bsc(hons)RD PGCERT(sportsnutr) is a registered dietitian and sports nutritionist. Accreditedimage by the Health professions Council and a member of SDUK – Sports Dietitians UK, Renee has over 10 years expertise and knowledge in nutrition, including experience working with elite athletes and their coaches; she is a regular contributor to BBC Food, Cycling Plus, Trail Running Magazine, Runner’s world Magazines. Renee has now just finished her first book – Training Food, which every athlete needs to fuel their training!

Can you describe your book? What should the reader expect from it?
The book is a journey really – a complete guide to sports nutrition. The first section takes you through the science and importance of sports nutrition; how your body works and how you feed it appropriately, looking at individual components of the diet as well as de bunking myths around fad diets and tackling the subject of sports supplements.
The middle section of the book looks at individual sports but also the types of training you might do within these sports and how you tailor your nutrition accordingly. There are meal plan, practical tips and case studies.
The next section highlights the importance of getting the balance right between nutrition and training and how to spot potential problems and risks of injury.
The final section includes the recipes ranging from breakfasts to desserts. All the recipes are quick and easy to follow with no special ingredients and suitable for the whole family.

What sport do you practice?
My main sports is running, generally trail running from half marathon distance all the way up to ultra-marathon distance. The longest distance I have covered to date is 50 miles around the Gower Peninsula along the coastal path. I also do a lot of yoga.

What are your goals and intentions as a writer?
My main goals and intentions are to write informatively, making science simple and accessible to all. I am passionate about ensuring everything is evidence based, even if that sometimes means its not what individuals want to hear!

You work as a nutritionist. What are the biggest challenges in your job?
My job is very diverse which I love; within the same day I could be working with junior athletes all the way to athletes on the elite pathway. The main aim of my role is to ensure that each athlete regardless of their background meets there performance goals. For some this will be about getting stronger; for others it will be getting faster or returning from illness and injury.
My main challenge are the constant messages in the media which often don’t have any real evidence behind them and are usually being presented by individuals who are not qualified to give out nutritional information.

What is the ingredient that is absolutely necessary in training food?
Probably Greek yoghurt!

Do you have a favourite recipe?
I have 2 – the Blueberry birchers muesli and the 3 lentil dhal with coriander and chilli. But it seems that the most popular recipe by far are The Sweet potato Brownies!

What is your next project?
I’m not sure t the moment – there are a few options; I have been considering going back to study more but I’m also still really enjoying working with athletes especially in the lead up to Rio. I wouldn’t be opposed to writing more books either!

training-foodRenee McGregor
Training Food
ISBN: 9781848992665


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