Wellness Chef Lucy Lord shares fresh, flavourful dishes to nourish heart and soul

From celebrities raving about the benefits of using crystals to Joe Wicks’ exercise classes dominating lockdown back in 2020, recent years have seen a shift where wellness has entered the mainstream.

With health and wellbeing dominating conversations like never before, more and more people are looking for ways to help improve their mental health along with their physical fitness.

And now Sunday Times bestselling author, Lucy Lord’s second delicious cookbook, Cook for the Soul is bursting with fresh recipes that are guaranteed to lift your mood and encourage you to connect with family and friends via food.

Whether you have 20 minutes or two hours, here she shares a selection of her favourite recipes that will put the joy back into cooking…

Nectarine and burrata salad with garlic croutons and a balsamic dressing

SERVES 4

Ingredients

  • 2 slices of white bread
  • 2 garlic cloves, halved
  • 250g bag of rocket
  • Handful of basil leaves
  • 3 just-ripe nectarines, stoned and cut into wedges
  • 2 tbsp olive oil
  • 1 ball of burrata (or use 200g mozzarella pearls)
  • Pinch of chilli flakes (optional)

For the dressing

  • 3 tbsp extra-virgin olive oil
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar
  • Juice of 1/2 lemon
  • Salt and freshly ground black pepper

Method

Peach, honey and thyme tarts

MAKES 6

Ingredients

  • 375g ready-rolled puff pastry sheet
  • 180g cream cheese
  • 4 tbsp icing sugar
  • 1 tsp vanilla bean paste (or use vanilla extract)
  • 3 peaches, halved, stoned and sliced into thin wedges
  • 3 tbsp brown sugar
  • 1 egg, beaten
  • Honey, for drizzling
  • Fresh thyme leaves
  • Icing sugar, to serve

Method

Mac and 3 cheese

SERVES 6-8

Ingredients

  • 600g elbow macaroni pasta
  • 120g butter, plus 2 tbsp
  • 2 garlic cloves, very finely chopped
  • 90g plain flour
  • 1 litre whole milk
  • 2 tbsp Dijon mustard
  • 400g strong Cheddar cheese, grated
  • 200g Gruyère cheese, grated
  • 120g Parmesan cheese, grated
  • 120g panko breadcrumbs
  • Salt and freshly ground black pepper
  • Chopped parsley, to garnish

Method

Extracted from Cook For The Soul by Lucy Lord (HarperCollins, £16.99)

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