Eat well, live well: delicious recipes from Nourish


Last week we featured an extract from Nourish, a wonderful new book written by Sadie Frost, Amber Rose and Holly Davidson (pictured above) focusing on wellbeing for the mind, body and soul. It’s all too easy to forget to look after yourself when you’re caught up in the busy whirl of life, so we’re all for stopping for a second, reading some good advice and taking a little better care of ourselves. Amber, whose cookbook Love, Bake, Nourish we featured last year (her Anzac biscuits are ridiculously good) has created a host of delicious and nutritious recipes for Nourish, three of which we are lucky enough to feature here. In a week when the weather is promising to be foul and the nights are drawing in, a little bit of nourishment is just what we need…

Lemon and Sumac Chicken


This is easy to throw together but it’s still full of flavour and colour. My favourite kind of meal… It would be good with Fennel and Blood Orange Salad for a light summery lunch or dinner or with Roast Pumpkin, Golden Beets and Squash Salad, for a more nourishing winter meal. Kids and adults both love this and it’s a firm favourite in my household.

Serves 4–6

4 free-range whole chicken legs

Handful of good quality black olives

Olive oil

2 teaspoons sumac

Large handful of sweet ripe cherry tomatoes

1 preserved lemon, sliced into thin rounds

Sea salt and freshly cracked or ground black pepper

Preheat the oven to 180°C/gas mark 4.

Wash and dry the chicken pieces and place in a roasting dish. Scatter the black olives on top, and drizzle with olive oil. Sprinkle with the sumac and some salt and black pepper.

Transfer the dish to the middle rack of the oven and cook for 30 minutes. Top with the cherry tomatoes and lemon slices then cook for a further 20–30 minutes – you want the tomatoes bursting, the lemons a little charred and the meat falling off the bone.

Serve while hot and fresh from the oven. I love to eat this chicken dish with a beautiful bitter raddichio salad.

Nourish Chicken Soup

Chicken Soup For the Soul (two ways)

This soup is pretty much foolproof and in terms of health benefits it’s liquid gold. Whenever my son or I feel poorly I make a big batch and drink a cup of this broth morning, noon and night. They don’t call it Jewish penicillin for nothing! It really is the most restorative, healing, soothing and nourishing thing you can drink. I have shown the two ways I make it most; both are tasty.

Makes 1 large pot serving 4–6

1 whole free-range organic chicken, washed

1 teaspoon black peppercorns

3 bay leaves

3 celery sticks, washed and cut into chunks

2 onions, peeled and quartered

2 garlic cloves, peeled

4 carrots, peeled and cut into chunks

3 tablespoons unfiltered apple cider vinegar

Handful of parsley

A few sprigs of thyme

Hearty pinch or two of sea salt

To serve


Bunch of purple or green curly kale, leaves stripped from stalks and chopped

Bunch of carrots, peeled, sliced thinly on the diagonal

700–750g (roughly) cooked quinoa

juice of 1 lemon

3 tablespoons raw coconut oil

A few sprigs of thyme


Knob of ginger, peeled and finely grated

Small bunch of mint

Small bunch of coriander

1 medium chilli, deseeded and finely sliced

juice of 1 lemon

3 tablespoons raw coconut oil

To make the bone broth, put everything for the soup into a really big stockpot and just cover it all with filtered water if possible, otherwise use tap water – the better the water the bigger the benefits.

Bring to the boil over a high heat, reduce the heat to a very light simmer, only just bubbling, then place the lid on and simmer for 3 hours. Let the stock cool a bit and then strain. Discard all but the chicken.

Remove all the meat from the bones in lovely big flakes, don’t shred it. Transfer the cooled stock back into the pot along with the chicken meat.

At this point you will have chosen which flavours you want to add from the serving options. If using kale and carrots, add them to the pot, simmer for 10 minutes or until the carrots are tender, and taste for seasoning. Add the cooked quinoa to the pot, and let it sit for a minute.

Ladle the soup into bowls, squeeze a little lemon juice over each one together with about 1/2 tablespoon of coconut oil and top with a sprig of thyme. Or, if using ginger, mint, coriander and chilli, simply add the grated ginger to the soup in the pot, reheat, taste for seasoning then ladle into bowls. Add a few leaves of each herb into the bowls and top with a few slices of chilli, a squeeze of lemon juice and 1/2 tablespoon of coconut oil. Serve hot.

Roast Pumpkin

Roast Pumpkin, Golden Beets & Squash with Rose Garlic

This warm salad is seriously nourishing, and the silky squash, earthy beets and the potent garlic combined make a flavoursome dish that you will love. It’s super easy and looks colourful. It’s great with some hummus and greens for lunch or as a side to something more substantial for dinner.

Serves 8

1/2 butternut squash, washed, halved lengthways, seeds removed

4 golden beets, washed, peeled and cut into 6 wedges

1 medium orange pumpkin (acorn squash or

Japanese red kuri), washed, halved, seeds removed

1 whole bulb rose garlic, cloves separated but unpeeled

A few good glugs of olive oil

Sea salt and freshly ground pepper

Preheat the oven to 180°C/gas mark 4. Slice the butternut squash into 4 long slices and place on a big baking tray with the golden beet wedges. Cut the pumpkin halves into lovely crescent moon wedges – roughly 4 wedges per half pumpkin – and scatter those on the tray too with the garlic cloves.

Drizzle olive oil generously over everything, sprinkle with sea salt and pepper and roast in the oven for about 30–35 minutes. Keep an eye on them; you want the edges to start browning and the veg to be tender all the way through – check by inserting a small sharp knife into a thick piece.

Remove the veg from the oven and allow to cool a little. Transfer everything to a shallow platter and serve.

Amber Cooking

Nourish by Amber Rose, Sadie Frost and Holly Davidson is published by Kyle Books, priced £19.99. Photography by David Loftus.

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