Tag Archive for: jo pratt

We hope you have enjoyed the past 14 days! We loved sharing our wellbeing tips and tricks with you. If you would like to find out more, and to be informed about the next time we do the #14days of wellbeing, please sign up to  our newsletter!

The books that we have included, and you might like to delve into a little deeper, are:



Christine Bailey
The Supercharged Green Juice & Smoothie Diet
£10.99 | Available from Nourish Books








Saimaa Miller
Aussie Body Diet
£14.99 | Available from Nourish Books








Jo Pratt
In the Mood for Healthy Food
£ 20.00 | Available from Nourish Books





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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!



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


chia seeds


– by Jo Pratt

If you’re not yet familiar with Chia seeds, then it’s well and truly time for you to get to know about these tiny little balls of goodness as they are among the healthiest foods on the planet. They’re the size of poppyseeds and come in either black/grey or white. They can be easily be found in health food shops (numerous supermarkets sell them, too), and their popularity is increasing all the time.

Chia seeds originate from a flowering plant in the mint family called Salvia hispanica that is native to Mexico and Guatamela, and they are said to have been the food of choice of the Aztecs and Mayans back in the day due to their ability to provide sustainable energy. In fact chia is the ancient Mayan word for ‘strength’, and a single tablespoon would keep them going for 24 hours!

Don’t be fooled by their size – these tiny seeds pack a powerful, nutritional punch. As well as providing energy, they are ridiculously high in fibre, omega-3 fats, protein and antioxidants. They are low in calories, classed as a ‘whole-grain’ and are naturally gluten free. One recommended daily serving is only 1 tbsp (15g/.oz), which is incredibly easy to include into your daily diet.

Uses of chia
The seeds taste pretty bland alone, so you should add them to other things, such as cereals, yogurt, salads, and veggie or rice dishes. Stir them into soups, porridge and stews, blend them into smoothies or add to your baking, such as bread, cakes and muffins. The thing about Chia seeds that amazes me the most is that they absorb so much liquid (12 times their weight) and can therefore be used to thicken sauces, make puddings and used as a substitute for eggs in pretty much most recipes.

When mixed with liquid the seeds plump up, forming a gel layer around each seed, which then acts as a binder in the same way eggs do. To create an egg substitute, simply mix 1 tablespoon chia seeds with 3 tablespoons water or other liquid such as milk or juice. Leave to soak for about 5-10 minutes until you have a gloopy gel equivalent to one whole beaten egg. Each 1 tablespoon of chia seed is equivalent to one egg, so increase quantities of chia seed and liquid according to your recipe. It’s worth pointing out that once made, chia seeds still retain a slightly crunchy texture when in gel form. For many recipes this is just fine, such as in baking, but you can grind the seeds in a blender or coffee grinder before mixing with liquid for a smoother end result. This is particularly useful when making puddings or sauces.

Recipe inspiration
My latest cookbook In the mood for Healthy Food is out mid July and contains many recipes using Chia seeds such as Chia Seed Flapjacks, Beef and Quinoa meatballs, Raspberry Chia Jam. However here is a sneak peek of a versatile salad dressing which uses Chia seeds to create a creamy texture.

Lemon Chia Caesar Salad Dressing
This is great to use as a salad dressing with crunchy Cos lettuce, crunchy baked bread croutons and some shavings of Parmesan cheese. It also works really well as a dip for crudit.s or to toss into cooked new potatoes for a very tasty potato salad. Place 3 tablespoons lemon juice, 2 tablespoons chia seeds, 3 tablespoons avocado or extra virgin olive oil, 1 anchovy fillet, 1 small peeled garlic clove, 1 teaspoon Dijon mustard and 1 teaspoon honey in a blender and blitz until smooth.
Check for seasoning and add salt and pepper to taste. Serves 4.



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




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– by Jo Pratt

I do love a coffee morning, whether it’s with a bunch of my favourite friends when we’ve a day off work at the same time, or a more formally arranged one through my kids’ school. It is a perfect chance for everyone to relax over a cuppa, catch up on the news and of course the latest gossip! More often than not breakfast will have been skipped by most, in anticipation for some delicious goodies to tuck into. Recently I’ve noticed that we’re much more conscious of what we eat and prefer to go for a healthier option when available. A bowl of granola and fresh berries or a fruity muffin will be chosen, rather than the slightly more indulgent offerings such as croissant, pastries and chocolate muffins.


Apple, Cranberry and Walnut Gluten-Free Loaf

Only the other day I had a text from a friend who was hosting a coffee morning at the end of the week and she couldn’t work out what food to offer. Many of her friends had specifically requested that she doesn’t tempt them with any ‘naughty’ treats. My friends usual flying visit to the bakery on her way back from the Friday morning school run was out of the picture and she needed some help.

So it became a case of ‘Jo to the rescue’ and I responded with some simple healthier alternatives to keep her and her friends satisfied. I thought I’d share with you some suggestions I gave her. You may or may not plan on hosting a coffee morning anytime soon, but these recipe ideas are good to know for any occasion when you are in the mood for some healthy food.

  • Blend up a big jug of smoothie and sit the jug in a bowl of ice to keep chilled then everyone can help themselves when they arrive. My current favourite is Blackberry and Gogi Berry Smoothie. To make this, put 50g/1¾oz gogi berries in a bowl and add just enough water to cover. Leave to soak overnight then all you have to do the next morning is thoroughly blitz in a blender along with 450g/1lb blackberries (fresh or defrosted frozen ones), 4 ripe bananas and 450ml/16floz/2 cups almond milk. If you prefer cows milk can be used though the almond milk does give this smoothie a delicious mild creamy nutty flavour, and ticks the ‘dairy-free’ box for those who need it. Makes 6 medium sized glasses.
  • Whip up some sugar-free Pear, Pecan and Spelt Cookies. These really are one of the quickest and healthiest biscuits I’ve made and the results are amazing. Simply grate 1 ripe pear (or apple if you wish) directly into a bowl and discard the core. Mix in 100g/3½oz spelt flour, 50g/1¾oz oats, ½ tsp each of baking powder and ground ginger, 50g/1¾oz roughly chopped pecan nuts (walnuts are nice too), 60ml/2floz/ ¼ cup each of maple syrup and rapeseed or melted coconut oil. Spoon 12 dollops onto baking trays, flatten slightly and bake at 180C/350F/gas 4 for 18-20 minutes until golden.
  • Apple, Cranberry and Walnut Gluten-Free Loaf. Preheat the oven to 180ºC/350ºF/gas 4 and lightly oil a 1kg/2lb 4oz loaf pan. Combine the flour, bicarbonate of soda/baking soda, cinnamon and salt in a large mixing bowl. Stir in the grated apples and chopped cranberries and walnuts, reserving a small amount of the walnuts to scatter over the top of the loaf.
    In a separate bowl or jug, mix together the apple juice, egg, melted butter and honey, then pour into the bowl with the flour. Gently mix together, making sure you don’t overmix so that you have a lighter loaf when cooked. Spoon the mixture into the prepared loaf pan. Scatter the reserved walnuts and the oats over the top. Bake for 40–45 minutes, or until the top is lightly golden and a skewer inserted into the middle of the loaf comes out clean. Leave to cool in the pan for 10 minutes before serving warm or turning out onto a wire/cooling rack to cool completely.

All of these recipes are adapted or taken from In the mood for Healthy Food, my exciting new cookbook, which is bursting with achievable, simple, and deliciously nutritious dishes that are good for you inside and out. Released on 16th July 2015, so not too long to wait!



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



quick vegetarian gnocchi recipe

by Jo Pratt

Having a packet of gnocchi in the fridge is a really good idea. It’s a nice alternative to pasta and pretty much goes with anything. I’m always trying out different combos with stuff that I find in my fridge. The recipe below has become a household favourite. Once you get the hang of this recipe, experiment with your own ideas – why not try swapping the broccoli for that leftover bag of spinach you always buy but rarely use.


Vegetarian Broccoli, Mushroom & Parmesan Gnocchi

Makes: 2 adult or 4 kid-sized portions
Preparation: 10 minutes
Cooking time: 12 minutes

350–500g/12oz–1lb 2oz shop-bought gnocchi (depending on how hungry you are)
2 tbsp olive oil
150g/5½oz mushrooms, quartered or thickly sliced
150g/5½oz broccoli, broken into small florets
2 garlic cloves, crushed
2 tbsp water or white wine (optional)
4 tbsp double or single cream
¼ tsp freshly grated nutmeg
a good squeeze of lemon juice
25g/1oz/¼ cup freshly grated Parmesan cheese
sea salt and freshly ground black pepper


 1. Bring a pan of lightly salted water to the boil, add the gnocchi and return to the boil. Cook for 2 minutes, then drain well.

 2. Heat the oil in a large saucepan over a medium heat, add the mushrooms, broccoli and garlic and cook for 5–6 minutes until they are tender. If they start to stick to the pan or to go brown, add a splash of water or white wine, if you have some open, to create a little steam. Add the cooked gnocchi and fry for 2 minutes, then add the cream and bring to a bubble.

 3. Add the nutmeg, lemon juice and Parmesan, and season lightly with salt and pepper. Stir the ingredients together for a couple of minutes until well mixed. Serve hot.


Find more inspiring quick and easy recipes in Madhouse Cookbook by Jo Pratt. A life-transforming collection of recipes for busy parents – for surviving the stressful week, coping with weekends and enabling you to cling onto your social life. Follow Jo on her website jopratt.co.uk

Family recipes for busy parents “Home-cooked food that’s tasty and stress-free – this is Jo’s guide for busy parents” – Jamie Oliver

Madhouse Cookbook by Jo Pratt

224 pages • Illustrated • £20.00

AUS $35.00 NZ $42.00

Buy the book now!



recipe for honey miso salmon

Marinate the salmon while you’re getting the kids’ school bags ready for the next day, polishing school shoes, washing sports kit (and hoping it will dry in time) and making sure your kids have cleaned their teeth before they go to bed. Once that’s all done, this is a delicious recipe for two that takes no time at all to whip up.

Honey Miso Salmon with Warm Green Salad Recipe

Makes: Makes 2 adult or 4 kid-sized portions

Preparation Time: 10 minutes, plus at least 30 minutes marinating (optional)

Cooking Time5 minutes
Honey Miso Salmon

2 salmon fillets, skinned
½ recipe quantity Honey Miso Marinade (see below)
sunflower or olive oil, for brushing
1 tsp toasted sesame seeds

Warm Green Salad

200g/7oz broccoli or tenderstem broccoli
100g/3½oz sugar snap peas
85g/3oz/scant ½ cup frozen soya beans or broad beans, defrosted
85g/3oz/scant cup frozen peas, defrosted
2 spring onions, finely sliced on an angle
juice of ½ lime
1 tsp toasted sesame oil
1 tbsp olive oil
1 small handful of coriander leaves, chopped
sea salt and freshly ground black pepper
1. Put the salmon in a shallow, non-metallic bowl, pour over the marinade and rub it into the fillets. Cover and leave to marinate in the fridge for about 30 minutes, or longer if you can, but it can be cooked straight away if necessary.
2. Brush a frying pan or griddle with a little oil over a medium-high heat, add the salmon and cook for a couple of minutes on each side until just cooked through.
3. Meanwhile, bring a pan of water to the boil, put the broccoli and sugar snap peas in a steamer basket and steam for up to 5 minutes until tender.
4. Transfer to a bowl and toss with the remaining salad ingredients, seasoning lightly with salt and pepper.
5. Scatter the sesame seeds over the hot salmon and serve with the warm salad.
Lifesaver marinade aka Honey Miso Marinade

Make up a batch of this marinade and store in a jar in the fridge for up to 2 weeks. Use it to flavour fish, chicken, pork or beef before frying or grilling. These measurements will give you 4 adult portions, but you can prepare as much as you like.

Mix together: 2 tbsp clear honey, 2 tbsp miso paste, 2 tsp rice vinegar or lime juice, 2 tbsp light soy sauce and 4cm/1½in piece of root ginger, peeled and finely grated.


Find more inspiring quick and easy recipes in bestselling author Jo Pratt’s latest book, Madhouse Cookbook. A life-transforming collection of recipes for busy parents – for surviving the stressful week, coping with weekends and enabling you to cling onto your social life. Follow Jo on her inspiring website jopratt.co.uk


Family recipes for busy parents “Home-cooked food that’s tasty and stress-free – this is Jo’s guide for busy parents” – Jamie Oliver

Madhouse Cookbook by Jo Pratt

224 pages • Illustrated • £20.00

AUS $35.00 NZ $42.00

Buy the book now!