HOW TO BE A HAPPY HEALTHY EATER

Tom Kerridge lost 11 stone in a bid to turn his life around. These recipes from his latest book are a snapshot of how he achieved his remarkable goal. The secret? A focus on gutsy, generous satisfaction, not deprivation

PHOTOGRAPHS CRISTIAN BARNETT FOOD STYLING TOM KERRIDGE, NICOLE HERFT AND CHRIS MACKETT STYLING LYDIA MCPHERSON AND SARAH BIRKS

A BIT ABOUT TOM He’s the chef and owner of the two Michelinstarred Hand and Flowers in Marlow, Buckinghamshire, he’s been on The Great British Menu, often appears on Saturday Kitchen and now presents BBC Two’s Food & Drink programme. Tom, who famously lost 11 stone in three years, has written four cookery books; this is his most recent.

TOM KERRIDGE

Gammon steaks with fried duck eggs

Rich mussel broth

SERVES 4. HANDS-ON TIME 55 MIN,

SIMMERING TIME 25 MIN

This is a soupy moules marinières, full of flavour and perfect for an evening meal. Preparing the mussels takes a little time, but I promise you it’s worth it.

FOOD TEAM’S TIP

Because mussels are quite salty we used a reducedsalt stock cube. For a step-by-step guide to preparing mussels, see delicious. Kitchen.

• 2kg fresh mussels

• 1 chicken stock cube (see tip)

• 75g butter, roughly chopped

• 1 large onion, finely chopped

• 150g turnips, peeled and cut into 1cm cubes

• 150g kohlrabi, peeled and cut into 1cm cubes

• 4 tbsp crème fraîche

• 2 tbsp fresh parsley leaves, finely chopped

• 2 tbsp fresh chives, finely chopped

• Extra-virgin olive oil to serve

1 First clean the mussels. Discard any with broken shells and any open ones that don’t close when you tap them firmly. Pull away the threadlike beards, then rinse the mussels thoroughly under cold water.