Nourish Books Catalogue Fall 2017

FALL 2017 NEW TITLES

ABOUT WATKINS MEDIA With a history dating back to 1893, Watkins Media is a family-run company that provides a home for a collective of niche businesses that speak with authority to their specific and very passionate audiences. Whether it’s through excellence in traditional publishing or cutting-edge apps and digital communities, Watkins Media is dedicated to building platforms that engage with each fan base on a truly global scale. Just as our founder, John Watkins, aimed to inspire while nurturing vibrant communities, Watkins Media continues to carry on his legacy with our growing portfolio.

WATKINS MEDIA NEW TITLES CATALOGUE JULY–DECEMBER 2017 Watkins – 4 Nourish – 34 Angry Robot – 52 Repeater – 68 Contact List – 82

Here at Nourish we’re all about wellbeing through food and drink – irresistible dishes with a serious good-for-you factor. If you want to eat and drink delicious things that set you up for the day, suit any special diets, keep you healthy and make the most of what you can afford, we’ve got some great ideas to share with you.

nourishbooks.com

THE PALEO PRIMER: A SECOND HELPING 36 THE NATURAL MENOPAUSE PLAN 38 MEET YOUR MATCHA 40 I LOVE MY WOK 42 I LOVE MY BREAD MACHINE 44 HERBS 46 THE VEGAN COOKBOOK 48 ORTHOREXIA 50

9781848993419 304pp PB 246 x 171mm Illustrated £14.99 July 2017 Fitness & diet Available in eBook: 9781848993440

THE PALEO PRIMER: A SECOND HELPING Fitter, Happier, Healthier

Keris Marsden and Matt Whitmore You might also like:

9781848997332 The Gut Health Diet Plan

Following the phenomenal success of The Paleo Primer, fitness and nutrition experts Keris Marsden and Matt Whitmore are back to show how simple it can be to transform your body and mind – in a way that lasts. For anyone who is feeling overweight, tired, bloated, depressed, looking for weight-loss solutions, or simply for those who want to complement the healthy choices they are already making, this book is a bible for health, vitality and happiness. It establishes all the tools and information you will need to break that cycle of diet and disappointment. With over 130 quick, nutritious recipes, including protein cookies, smoothies, power snacks and a return of Keris and Matt’s popular Burger Shack, this book contains all the clear guidance, easy-going attitude and fabulous recipes to make a healthy paleo lifestyle that works for you.

Keris Marsden and Matt Whitmore are experts in nutrition, fitness and healthy living, with over 20 years’ experience between them.

Together they founded Fitter Food (www.fitterfood.com), an innovative new approach to primal nutrition, helping thousands of people regain control of their bodies through nutrition, exercise and lifestyle habits.

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9781848993303 160pp PB 216 x 182mm Illustrated £12.99/$19.95 July 2017 Women’s health Available in eBook: 9781848993372

THE NATURAL MENOPAUSE PLAN

How to overcome the symptoms with diet, supplements, exercise and more than 90 recipes Maryon Stewart You might also like:

9781848992283 Natural Superfoods

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Be symptom-free, naturally, with this highly effective diet and lifestyle plan from internationally renowned women’s health expert Maryon Stewart. Including over 90 delicious recipes, this life-changing programme – of diet, supplements, herbal remedies and exercises – is a proven alternative to HRT, to help you regain your zest for living, improve your memory, restore your libido and protect heart, bones and memory for the long term. With an astonishing 90% success rate, Maryon Stewart’s The Natural Menopause Plan is the ultimate guide to combating the effects of the menopause the natural way.

Maryon Stewart is the bestselling author of 26 books and a pioneer of the Women’s Nutritional Advisory Service and the Natural Health Advisory Service. She appears extensively on TV and radio as a women’s health expert, as well as lecturing to both the public and the medical profession.

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9781848993402 112pp HB 190 x 170mm Illustrated ÂŁ9.99/$14.95 August 2017 Food & drink Available in eBook: 9781848993457

MEET YOUR MATCHA

Over 50 irresistable recipes packed with power of green tea Joanna Farrow You might also like:

9781848997301 The Right Bite

Matcha teas and lattes have suddenly become the new staple of every coffee shop and health food store, and are beloved by gurus like Deliciously Ella and Amelia Freer. The powdered green tea is rich in nutrients and antioxidants and gives a slow-release caffeine boost through the day. But there is so much more you can do with this miracle ingredient. Packed with over 50 recipes for smoothies, soups, main meals and more, Meet Your Matcha will allow you to unlock the true potential of this brilliant green ingredient. From a Green Sushi Salad and Chicken Noodles and Matcha Dumplings to Breakfast Smoothie Bowls or a Sticky Dark Chocolate and Matcha Layer Cake, these delicious dishes will let you make the most of your matcha.

Joanna Farrow is a food writer and stylist with a flair for food that does you good. She has worked as a freelance writer for several food magazines including BBC Good Food. Her previous books include Great British Bake Off: Bake It Better, 30-minute Vegetarian, Good Fast Family Food and Ready Steady Cook for Kids.

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POMEGRANATE, MATCHA AND MOZZARELLA SALAD matcha gives a nut oil dressing added depth of flavour in this stunningly pretty salad. it’ll serve four as an accompaniment to roast or grilled chicken or lamb or works as a salad for two on its own.

ServeS 4 PreP: 10 minuteS cook: 5 minuteS 1 tsp egg white 75g/3oz/¾ cup pecan nuts 1 tsp caster/granulated sugar 5 tbsp walnut or hazelnut oil 1 tsp matcha 2 tsp lemon juice 2 tsp rose harissa paste sea salt 2 tbsp chopped fresh mint 1 large pomegranate or 250g/9oz pomegranate seeds 1 little gem lettuce, cut into thin wedges 125g/4oz buffalo mozzarella fresh mint leaves, to sprinkle

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1 Preheat the oven to 200°C/400°F/gas 6. Line a baking sheet with baking parchment. Beat the egg white in a bowl and stir in the pecans until coated in a thin film of egg white. Add the sugar and mix well.

Tip out onto the paper and spread in a thin layer.

Bake for 5 minutes then leave to cool.

2 Whisk 1 tablespoon of the oil in a bowl with the matcha until smooth. Stir in the remaining oil, the lemon juice, rose harissa and a little salt. Add the mint and pomegranate seeds.

3 To serve, scatter the lettuce on a large serving plate and pile the pomegranate mixture on top.

Tear the mozzarella into pieces and scatter over the salad along with the nuts. Serve scattered with mint leaves.

MEET YOUR MATCHA

MATCHAROONS crisp on the outside and soft in the middles, these delicious little treats take a little effort to get right but look stunning, and so professional! they keep well in an airtight container for several days so you can make them ahead of time.

Makes about 15 Macaroons prep: 30 Minutes, plus standing cook: 10 Minutes 1½ tsp matcha 100g/3½oz/¾ cup icing/ confectioners’ sugar 100g/3½oz/1 cup ground almonds 100g/3½oz egg whites (about 3 medium eggs), at room temperature 100g/3½oz/½ cup caster/ granulated sugar for tHe filling 125g/4oz white chocolate, chopped 1 tbsp unsalted butter

1 Draw 16 x 5cm/2 inch rounds onto two sheets of baking parchment using a pastry cutter as a guide.

Leave a space between each round then invert the sheets of paper onto two baking sheets.

2 Put the matcha in a small bowl with 2 tablespoons of the icing sugar and mash together with the back of a teaspoon until the sugar is evenly coloured. Put in a food processor with the ground almonds and remaining icing sugar and blend to a fine powder.

Beat the egg whites with a fork to break them up.

Weigh 50g/2oz and add to the processor. Blend to a paste.

3 Put the remaining egg whites in a separate, heatproof bowl and whisk lightly until just foamy.

Add the caster sugar. Rest the bowl over a saucepan of gently simmering water, making sure the base of the bowl is not in contact with the water. Whisk over the heat until softly peaking. Remove from the heat and continue to whisk until the meringue is thick and glossy. Stir a quarter of the meringue into the matcha mixture. Scrape this out into the bowl of continued overleaf

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Meet YOUr MatCHa

sweet treats

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9781848993297 176pp PB 243 x 189mm Illustrated £12.99/$19.95 August 2017 Food & drink Available in eBook: 9781848993358

I LOVE MY WOK You might also like:

More Than 100 Fresh, Fast and Healthy Recipes Nicola Graimes

9781848993198 I Love My Barbecue

9781848990371 I Love My Slow Cooker

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The wok is a tremendous tool in the kitchen, but all too often it is under-used and under-appreciated. With I Love My Wok, rediscover how you can use just one pan to make mouthwatering, fresh and healthy dishes. Learn all the techniques you need – be it steaming, stir-frying, deep-frying, braising, or even smoking – to recreate exciting dishes from all over the world. Spicy curries, speedy stir-fries, healthy steamed vegetable and fish dishes, delicious dim sum, and amazing Asian soups and broths can all be on the table in no time at all. Featuring over 100 inspiring recipes for snacks, lunches and dinners, all of which are easy to follow and simple to make, you’ll learn how to make the most of your wok.

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

CHINESE MUSHROOM RISOTTO

46qo PREPARATIO N TIM E: 15 minu te s , plu s 20 minu te s s o ak ing CO O KING TIM E: 35 minu te s

S ERVES 4

12 dried shiitake mushrooms

Put the dried shiitake mushrooms in a bowl, pour

2 tbsp sunflower oil

over enough hot water to just cover and leave to

1 large onion, finely chopped 2 cloves garlic, chopped 5cm/2in piece fresh ginger, finely chopped 100g/3½oz chestnut/cremini mushrooms, sliced

soak for 20 minutes until softened. Drain, reserving the soaking liquor. Remove the mushroom stalks and discard them. Slice the caps and set on one side.

140g/5oz oyster mushrooms, sliced 450g/1lb/2¹⁄³ cups risotto rice 185ml/6fl oz/¾ cup Chinese rice wine or dry sherry 1.2 litres/40fl oz/5 cups hot vegetable stock 2 handfuls of basil leaves, torn

Heat a wok until hot. Add the oil, then toss in the onion and stir-fry it for 4 minutes. Add the garlic, ginger and all the mushrooms and stir-fry for 3 minutes. Mix in the rice and cook for a further minute until the grains are translucent.

2 handfuls of fresh coriander/cilantro, roughly chopped

Pour in the wine and bring to the boil, then

2 handfuls of Chinese chives, snipped

reduce the heat and cook, stirring, until the wine

salt and freshly ground black pepper

is absorbed. Strain the mushroom soaking liquor

soy sauce, for drizzling

and combine with the stock. Add the stock a little at a time and simmer, stirring, for 20–25 minutes until all the liquid has been absorbed and the rice is tender. Season to taste with salt and pepper and stir in the basil, fresh coriander/cilantro and chives. Drizzle a little soy sauce over the top and serve.

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NOODLES & RICE

LIME & CHILLI SWORDFISH WITH HERB OIL

463 P R E PAR AT IO N T IM E : 20 m i n ut e s , plus 30 m inutes m ar inating C O O K IN G T IM E : 10 minutes

4 swordfish steaks, about 175g/6oz each large handful of fresh mint, roughly chopped large handful of fresh Thai basil, roughly chopped

SE RVE S 4

Mix together the ingredients for the marinade in a shallow dish and add the swordfish steaks, turning until well coated. Leave to marinate for 30 minutes.

large handful of fresh coriander/cilantro, roughly chopped 3 tbsp olive oil salt and freshly ground black pepper

Make the herb oil by putting the fresh mint, basil and coriander/cilantro with the olive oil in a blender and process until puréed. Season to taste with salt and pepper.

MARINADE 1 tbsp olive oil juice and finely grated zest of 2 limes 1 long red chilli, deseeded and thinly sliced 2.5cm/1in piece fresh ginger, peeled and grated

Take the swordfish out of the marinade and put each steak onto a piece of baking parchment large enough to make a parcel. Spoon the marinade over the fish. Fold up the paper around each piece of fish to make a loose parcel.

Place the fish parcels in a large bamboo steamer.

Cover and steam over a wok of simmering water for 8–10 minutes or until the fish is cooked.

Remove the fish from the parcels and transfer to warm serving plates. Pour over any juices in the baking paper, then spoon over the prepared herb oil and serve.

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FISH & SHELLFISH

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9781848993174 176pp PB 243 x 189mm Illustrated £12.99/$19.95 September 2017 Food & drink Available in eBook: 9781848993181

I LOVE MY BREAD MACHINE

More Than 100 Recipes For Delicious Home Baking Anne Sheasby You might also like:

9781848997646 I Love Soup

Bread is a staple of many diets, yet all too often we rely on processed, packaged loaves that are low in nutrients and generic in taste. It doesn’t have to be that way. With a comprehensive introduction to how the bread machine works, key ingredients, shaping techniques and finishing touches, this book presents a collection of over 100 superb recipes for breads of all kinds. From everyday loaves, rolls, knots and twists, quick flatbreads to herb-filled focaccias and festive breads for special occasions and a dedicated gluten-free chapter, all recipes are clear and easy-to-follow, with preparation and baking times highlighted for each. Whether you’re a complete novice or an experienced baker, I Love My Bread Machine will give you the skills and inspiration to master your bread machine.

Anne Sheasby is a professional home economist working across the food and drink industry. The author of more than 20 published cookbooks, she has been a consultant cookery editor on many more.

Anne is a member of the prestigious Guild of Food Writers in the UK.

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GRANARY HERB LOAF

MALTED WHEAT BREAD

PRE PAR AT IO N T IM E 10 minutes

P RE PA RAT I ON T I ME 10 minutes

CO O K IN G T IM E varies according to

COOK I NG T I ME varies according to

bread machine

bread machine M AK E S 1 loaf (serves 10)

MA K E S 1 loaf (serves 10)

300ml/101⁄2 fl oz/11⁄4 cups water

300ml/101⁄2 fl oz/11⁄4 cups water

450g/1lb/31⁄4 cups strong malted granary/mixed grain flour

2 tbsp malt extract 450g/1lb/31⁄4 cups strong granary/mixed grain flour

1 tbsp skimmed milk powder 1 tbsp chopped fresh mixed herbs, such as chives, sage and marjoram

1 tbsp skimmed milk powder

1 tbsp chopped fresh parsley

2 tsp granulated sugar

11⁄2 tsp freshly ground black pepper

25g/1oz/2 tbsp butter, diced

2 tsp salt

1 tsp fast-action dried yeast/instant dry yeast

11⁄2 tsp salt

2 tsp caster/superfine sugar 25g/1oz/2 tbsp butter, diced

Pour the water into the bread pan, then add the

11⁄2 tsp fast-action dried yeast/instant dry yeast

malt extract. Sprinkle over the flour, covering the liquid completely. Sprinkle the milk powder

Pour the water into the bread pan. Sprinkle over

over the flour. Place the salt, sugar and butter in

the flour, covering the water completely. Sprinkle

separate corners of the pan. Make a small indent

the milk powder over the flour. Combine the herbs

in the centre of the flour and add the yeast.

and black pepper, then sprinkle these over the

Close the lid, set the machine to “Wholewheat”

milk powder. Place the salt, sugar and butter in separate corners of the pan. Make a small indent in the centre of the flour and add the yeast.

or “Multigrain” (or equivalent), then select the loaf size and crust type. Press Start.

After baking, remove the bread pan from the

Close the lid, set the machine to “Wholewheat”

machine and turn the loaf out onto a wire rack

(or equivalent), then select the loaf size and crust

to cool. Serve in slices.

type. Press Start.

After baking, remove the bread pan from the machine and turn the loaf out onto a wire rack to cool. Serve in slices.

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B A S I C & E V E R Y D AY B R E A D S

PANETTONE P RE PA RAT I ON TIM E 25 minutes, plus mixing & kneading time in bread machine, plus rising CO O KING TIM E 45–50 minutes M AKES 1 loaf (serves 8–10)

3 large eggs, lightly beaten

Grease and line a deep 18cm/7in round cake tin.

3 tbsp milk

Tie a double layer of greaseproof paper around

375g/13oz/2 2 ⁄3 cups strong white flour

the outside of the tin, with string, making the collar

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about 7.5cm/3in above the rim. Set aside.

55g/2oz/1⁄4 cup caster/superfine sugar

When the dough is ready, remove it from the

115g/4oz/1⁄2 cup butter, softened

machine, knock it back on a lightly floured surface,

2 tsp fast-action dried yeast/instant dry yeast

then shape the dough into a round. Place in the tin

115g/4oz/2 ⁄3 cup sultanas/golden raisins

and cut a cross in the top. Cover and leave to rise

⁄ tsp salt

55g/2oz/1⁄3 cup chopped mixed candied peel

in a warm place until doubled in size.

finely grated zest of 1 small lemon

Preheat the oven to 200°C/400°F/gas 6. Brush

15g/1⁄2oz/1 tbsp butter, melted, for glazing

the top of the dough with the melted butter. Bake for 15 minutes, then reduce the oven temperature

Whisk the eggs and milk in a bowl. Pour the

to 180°C/350°F/gas 4 and bake for a further

mixture into the bread pan. Sprinkle over the flour,

30–35 minutes, or until the top is golden brown

covering the liquid completely. Place the salt and

and crisp. Turn out and cool on a wire rack. Cut

sugar in separate corners of the pan. Dot the

into wedges to serve.

butter over the surface, then make a small indent in the centre of the flour and add the yeast. Close the lid, set the machine to “Basic Raisin Dough” (or equivalent), or “Dough”, and press Start.

Add the sultanas/golden raisins, mixed peel and lemon zest when the machine makes a sound (beeps) to add extra ingredients during the kneading cycle (or add 5 minutes before the end of the kneading cycle).

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SPECIALITY & FESTIVE BREADS

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9781848992825 240pp HB 243 x 189mm Illustrated £20.00/$25.95 September 2017 Food & drink Available in eBook: 9781848993433

HERBS

Delicious Recipes and Growing Tips to Transform Your Food Judith Hann You might also like:

9781848993280 The Really Quite Good British Cookbook

Written by a true herb aficionado, this beautiful book is an ode to enjoying herbs all year round. In each seasonal chapter, Judith Hann skillfully weaves together guidance for growing – whether you have a full herb garden or simple pots on the windowsill – with over 120 delicious, imaginative recipes. Find inspiration for common herbs and discover how to use those that aren’t so readily available in the supermarket – from simple herb sauces and salads to more ornate dishes, such as Guinea Fowl with Lovage and Lime, or Spare Ribs with Plum, Chilli and Sage Sauce. This is a wonderfully personal account of a love affair with herbs, as well as an indispensable guide on how to make the most of them every day.

Judith Hann is a journalist and editor of Herbs magazine. She was the well-loved presenter on the BBC’s Tomorrow’s World for 20 years, and wrote the bestselling How Science Works. Judith lives in the Cotswolds, in a farmhouse surrounded by a wonderful herb garden (featured on Gardener’s World and Rick Stein’s Food Heroes), where she runs her herb cooking school.

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s or r el a nd s a l m on f i shcak e s Most of the people I cook for regularly like fishcakes and I experiment with several fish and herb combinations. This recipe is a family favourite and I think the richness of salmon is improved by adding the sharp, lemon taste of sorrel.

900g/2lb floury potatoes 750g/1lb 10oz salmon steaks 600ml/21fl oz/2½ cups fish stock 250g/9oz sorrel, leaves picked and finely chopped 1 tbsp butter 140g/5oz/2⅓ cups brown breadcrumbs a little plain/all-purpose flour, for dusting 2 eggs, beaten 3 tbsp olive oil, for frying sea salt and freshly ground black pepper crisp mixed salad herbs including raw sorrel, to serve

Cook the potatoes in boiling water until tender, which will take about 20 minutes. Drain and mash.

Meanwhile, put the salmon steaks in a saucepan, add the stock and simmer for 12 minutes until the fish flakes easily when tested with a fork. Leave to cool, then break into small flakes. Warm the prepared sorrel in a large pan over a medium heat for 1 minute to soften.

Mix the salmon, potatoes and sorrel together and season with salt and pepper. Shape into fish cakes of the size you like. Cover with cling film/ plastic wrap and chill for 20 minutes. Dip each fishcake into a little flour, then into the beaten eggs and then press the breadcrumbs on well.

Heat the oil in a frying pan and fry the fish cakes over a medium heat for 5 minutes each side until piping hot throughout and crisp on outside. Serve with a crisp mixed made of salad herbs including raw sorrel.

Serves 4

Prep: 30mins Cooking : 30mins

au t umn

he rbs

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9781848993389 176pp PB 220 x 170mm Illustrated £9.99/$14.95 September 2017 Vegetarian cookery Available in eBook: 9781848992177

THE VEGAN COOKBOOK

100 Sensational Recipes to Inspire and Invigorate Adele McConnell You might also like:

9781848992658 The Part-Time Vegetarian

This brilliant book brings a fresh, inspired look to plant-based food, showing just how satisfying, dynamic and undeniably delicious contemporary vegan cooking can be. Renowned blogger Adele McConnell proves there’s no need to sacrifice flavour to eat animalfree. She creates her stylish, mouth-watering dishes with innovative techniques and nutrient-packed ingredients, including whole grains and protein sources such as pulses, nuts, tempeh and tofu. From Mushroom & Roasted Beetroot Polenta Nests to Chinese Spring Onion Pancakes with Ginger Dipping Sauce, you’ll find dishes that will tempt both part-time and fully committed vegans. With 100 inspiring, easy-to-follow recipes, this book is packed with sensational dishes that everyone will want to make time and time again.

Adele McConnell is the founder of the highly successful vegan food blog, vegiehead.com, and was the winner of the prestigious “Vegan Food Blogger Award” given by The Vegan Woman 2012. Adele loves sharing her passion for vegan food. She runs cooking classes, as well as the YouTube Vegie Head channel, where fellow foodies can watch her cookery demonstrations online.

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QUINOA PORRIDGE WITH RHUBARB & APPLE COMPOTE 100g/3½oz/½ cup quinoa, rinsed and drained 500ml/17fl oz/2 cups Almond Milk (page 20), plus extra to serve 1 tbsp coconut sugar or brown sugar 1 tbsp vanilla extract 1 tsp ground cinnamon

To make the compote, put all the ingredients into a medium saucepan and add 125ml/4fl oz/½ cup water.

Combine well and bring to the boil over a medium heat, then reduce the heat to low. Make sure that the rhubarb and apples are completely submerged. Stir to dissolve the sugar. Simmer for 10–15 minutes until the rhubarb is soft.

Leave the compote to cool completely, then pour into a sterilized glass jar. Store in the refrigerator for

RHUBARB AND APPLE

up to 1 week, or divide into portions in freezer bags and

COMPOTE

freeze for up to 1 month.

450g/1lb rhubarb, chopped 2 apples, peeled, cored and cut into dice 60g/2¼oz/⅓ cup coconut sugar or brown sugar

To make the porridge, put the quinoa in a heavybased saucepan and add the milk, sugar, vanilla and cinnamon. Stir well to combine, then bring to a gentle simmer over a medium heat. Cook for 20 minutes, stirring occasionally, or until the quinoa is tender and translucent and the porridge has thickened. Serve with a dash of milk, and some of the compote. (The fruit

SERVES: 2 (with compote left over)

compote can also be served with ice cream, in smoothies

PREPARATION: 15 minutes, plus

or spread on pancakes.)

cooling and making the milk COOKING: 40 minutes

38 T H E V E G A N C O O K B O O K

PAN-FRIED SAGE & BASIL GNOCCHI 500g/1lb 2oz floury potatoes, such as Desiree, King Edward or Idaho, cut into dice 180g/6¼oz/1½ cups plain/allpurpose flour, plus extra if needed and for dusting 1 tbsp finely chopped sage leaves 1 tbsp finely chopped basil leaves 1 tbsp safflower oil or sunflower oil 150g/5½oz/1 cup pitted mixed green and black olives, chopped 1 red chilli, deseeded and thinly sliced lengthways 100g/3½oz baby spinach leaves 80g/2¾oz/½ cup drained sun-dried tomatoes in oil, chopped 200g/7oz/1 cup bottled or canned artichoke hearts 1 handful of basil leaves, torn 200g/7oz Herbed Almond Cheese (page 22), crumbled sea salt and freshly ground black pepper

Put the potatoes in a steamer set over a pan of boiling water and steam over a medium heat for 15–20 minutes until soft. Preheat the oven to 100°C/200°F/Gas ½ and put a baking sheet inside to warm.

Put the potatoes in a bowl, mash them and sift in 150g/5½oz/ 1¼ cups flour, the herbs and add a good pinch of salt. Mix by hand until just combined, adding the remaining flour. Turn the dough on to a floured surface and knead for 1 minute. If the dough is sticky, add more flour, 1 teaspoon at a time, until the dough is soft and workable. Leave to rest for 10 minutes.

Bring a large saucepan of salted water to the boil over a high heat, then reduce to medium-high. Divide the dough into four pieces and roll them into long sausage shapes. Slice each piece into 2cm/¾in pieces to make gnocchi. Lower the gnocchi in batches into the boiling water using a slotted spoon, and cook for 5 minutes, or until they float to the surface. Remove from the pan as they cook, lay them on the baking sheet and keep them warm while you cook the remaining gnocchi.

Heat the oil in a large, non-stick frying pan over a medium-high heat and fry the gnocchi in batches, keeping the cooked gnocchi warm on the tray. Add the olives and chilli to the pan and cook for 5 minutes. Add the spinach, tomatoes, artichokes and basil. Return the gnocchi to the pan and gently toss with the vegetables.

Season with pepper and serve with the cheese.

SERVES: 4 PREPARATION: 15 minutes, plus 10 minutes resting and making cheese COOKING: 45 minutes

124 T H E V E G A N C O O K B O O K

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9781848993341 224pp PB 198 x 129mm Mono £8.99/$12.95 November 2017 Diets & nutrition Available in eBook: 9781848993426

ORTHOREXIA By the same author:

When Healthy Eating Goes Bad Renee McGregor RD SENr

9781848993099 Fast Fuel: Food for Running Success

9781848993037 Fast Fuel: Food for Triathlon Success

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We are constantly bombarded with messages about what to eat – to be thinner, to be fitter, to be better. From Instagram stars to Hollywood gurus, there have never been more voices telling us how to be perfect. But how much do you really know about the impact that these diets, plans and detoxes are having on your body, or your mental health? Orthorexia is an unhealthy obsession with eating only healthy food. But how do you know if you or a friend or loved one has crossed that line? Orthorexia: When Healthy Eating Goes Bad will compassionately and expertly help you to recognise potential issues, break free from the condition and guide you to finding a way back to a balanced, truly healthy way of eating and enjoying life.

Renee McGregor RD SENr is a registered dietitian and sports nutritionist accredited by the Health Professions Council and a member of Sports Dietitians UK. She has over 10 years’ expertise and knowledge in nutrition, including working with elite Olympic and Paralympic athletes and their coaches. She is the author of Training Food and the Fast Fuel series and is a regular contributor to BBC Food, Cycling Plus and Runner’s World magazines.

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