Our current food system is driving soaring levels of diet-related disease as well as catastrophic levels of nature loss and climate change. We're pushing our planet past the point of no return. So great are the challenges our current food system is facing, as well as directly impacting on, that it is sometimes hard to remain positive about the future.

This is a brilliant long-form interview with Professor Stuart McGill — a world-leading spine expert whose work underpins so much of how I now assess and support clients with back pain. It’s an honest, unfiltered conversation between McGill and powerlifter Chris Duffin, who used the McGill Method to come back from a serious spinal injury and go on to break the all-time squat world record.

Adam and Stuart M. McGill delve into the complexities of back pain, emphasising the importance of individual assessment and understanding the unique stories behind each person's pain.

Have you ever wondered why you can lose weight on a diet, only for it to come back with a vengeance? If you’ve blamed yourself for a lack of willpower, our guest today argues you’ve been misled. The old mantra of “eat less, move more” is failing us, and the key to understanding why lies deep within our biology.

Rich, smoky and beautifully tender, these aubergines are coated in harissa and roasted until golden and soft. The spicy kick of the harissa is mellowed by the roasting, giving the aubergines a deep, warming flavour that pairs perfectly with the fresh bite of rocket…

Sweet, sticky and full of depth, these roasted peppers are one of those simple dishes that always feels a bit special. The pomegranate molasses adds a rich tangy-sweetness that balances perfectly with the soft, caramelised peppers…

This is my go-to dip when I want something fresh, satisfying and packed with plant-based goodness. Warming the chickpeas first helps create that beautifully smooth, creamy texture – and a splash of ice-cold water at the end brings everything together…

A fresh, flavour-packed dish that’s perfect for an easy lunch or light supper. This recipe brings together tender fish, roasted fennel and onion, and the warm, herby notes of za’atar – one of my favourite spice blends for instantly lifting a dish…

According to Dr Frederick Amati, author of Sunday Times Best-Seller Everybody Should Know This, diet causes around 75,000 premature deaths each year in the U.K.

You might be thinking, “7 minutes? That can’t really make a difference to my strength.”
I get it — but I see the impact every day.
A client said to me last week “those 7 minutes have been transformative for me”
“Why?” I asked
“Because I now have that torso baseline strength that’s allowing me to run stronger, swim better and not have any back pain episodes.

A vibrant, creamy dip bursting with zesty lime, fresh coriander, and a kick of green chilli heat – perfect for adding bold flavour to any dish.

I was searching for a new texture for my veg. These fritters hit the spot for me, without taking an age to make. I have taken inspiration from the fritters in the Food for Life cookery book and Ottolenghi’s book ‘Simple’. The mix can be made the day before and kept in the fridge. Or you can fry them the day before and keep in the fridge, then warm them up to serve….

If you are someone who values breathing and meditation, or is interested to explore this area,  I highly recommend listening to this track by Sarah McGill. This track guides you through a progression from full body relaxation, deep breathing, core activation and then breathing while activating your core to different levels.

Spring is the perfect time to shake up your routine. In this episode, Prof. Tim Spector and Dr. Federica Amati reveal seven delicious, science-backed foods that help cool the flame of chronic inflammation.