The Kitchen Prescription: THE SUNDAY TIMES BESTSELLER: 101 delicious everyday recipes to revolutionise your gut health

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While she thinks it would be misleading to say she never eats a red velvet cake or a burger and chips, they would only ever be an occasional treat. Not the everyday foods they’ve become for so many. The people. I have always been drawn to hospital environments because you work alongside the best kind of people who become more than colleagues. When you are part of a strong, well-connected team, something magical happens as these special relationships translate into everyone wanting to provide the best possible care to patients. The Trust has recently launched a menu of budget buster meals in response to the cost-of-living crisis and to encourage people to eat more healthily. Why do you think initiatives like this are important? Sign up for our newsletter to receive the latest Yellow Kite Books news, author exclusives, offers and competition details I'm Saliha's biggest fan. I love cooking her recipes, learning as I go about the intricate power of our glorious guts. Saliha always keeps it simple. Cook with joy, variety, abundance and cook for you and for others. Her work in the kitchen, in the hospital, in NHS canteens and in the wider community is to be hugely admired! I’m excited to try the recipes in this book having read through the theory part first. It looks as though this is going to be a whole new approach to cooking. The recipes look good and the photos are lush.

The Kitchen Prescription: THE SUNDAY TIMES BESTSELLER Book The Kitchen Prescription: THE SUNDAY TIMES BESTSELLER Book

The study, says van Tulleken, highlights the role of acrylamide, a molecule produced by deep frying, which is linked to brain inflammation. “But acrylamide is just one of the ways our modern diet makes us feel sad,” he explains. “The emulsifiers affect our microbiome in ways that make our guts leak and change the release of molecules from our friendly bugs that affect our brains.” She’s seen people whose autoimmune health conditions have reversed because of what they perceive as changes in their food levels. I’m not a vegetarian,” she says. “I eat a small amount of meat, but the majority of food I eat is fruit and veg, nuts and seeds, legumes and pulses and spices, all from scratch. The more we can do that, and the less we have sweet, sugary beverages and ultra-processed foods, the better it is for our long-term health.”Our bodies were created for periods of hunger and starvation. They’re made for processing plants and natural foods,” she says of the mismatch between our biology and SAD foods. But perhaps the biggest effect is that many of us aren’t really in control of our consumption. “These foods are engineered to get around our bodies’ systems that tell us to stop.”

Doctor’s Kitchen 3-2-1: 3 fruit and veg, 2 servings, 1 pan Doctor’s Kitchen 3-2-1: 3 fruit and veg, 2 servings, 1 pan

These foods have led to the disease of civilisation we see today: heart disease, strokes, high blood pressure, obesity, cholesterol problems and, it’s thought, certain cancers. Although the burger and chips give an immediate sense of comfort, Mahmood-Ahmed tries to tell her patients that they actually do very little for long-term sustenance. He adds: “The beauty of this system from the perspective of a food producer is that most of us respond to stress and unhappiness by eating more of the food that causes the problem.” What a great book! I have read many health cookbooks and many of them are off putting or preachy or require you to accept a dietary principle that you don’t believe in. This book avoids those tropes and traps. A diet of highly refined, high-sugar, high-fat and highly processed foods has proven toxic for humans; highly addictive but one that our bodies have not evolved to process.First off, it stands as just a darn good cookbook, with a Middle East flavor profile. That alone is enough. There are many fabulous recipes here. If you’re attempting to make a change in your own eating patterns, Mahmood-Ahmed cautions taking up a restrictive diet, in favour of eating a lot of whole foods. I'm Saliha's biggest fan. I love cooking her recipes, learning as I go about the intricate power of our glorious guts. Saliha always keeps it simple. Cook with joy, variety, abundance and cook for you and for others. Her work in the kitchen, in the hospital, in NHS canteens and in the wider community is to be hugely admired! -- Melissa Hemsley Second, there have been few books that focus gut health and how to steer your food to help your biome. Dr Ahmed writes as a doctor but also as an experienced and talented chef. This is the kind of food I want to eat, if it helps my health that’s an added bonus.