Recipes to Reconnect

We have lost touch with the planet that feeds us and its relationship to our health, happiness and climate. Through thought-provoking conversations with inspiring thinkers and writers, and seasonal recipes created by leading chefs, Recipes to Reconnect provides a blueprint for a better way of eating and living. Organised seasonally, each conversation is paired with a selection of recipes, carefully created by chefs in response to the ideas discussed. Themes explored include gut health, rewilding, mushrooms, farming, microbes, soil, fasting, sleep and mental health. Among the recipe and conversation pairings, Harry Boglione''s discussion of regenerative farming is followed by Jeremy Lee''s foraged dishes, Isabella Tree and Hugh Fearnley-Whittingstall are paired on the theme of rewilding, Rachel de Thample''s fermented recipes respond to Dr Alanna Collen''s discussion of microbes, Simon Rogan''s mushroom recipes are inspired by Merlin Sheldrake''s passion for fungi and following Charlie Morley''s interview on lucid dreaming are Skye Gyngell''s recipes, all designed to enable good sleep.

Auteur

Anna Boglione spent her childhood exploring the Italian alps and within London’s Petersham Nurseries, her family’s restaurant, farm and garden centre. Having grown up in such organic surroundings, Anna struggled once exposed to the food she ate outside of home. She developed digestion issues, which affected her weight, cognitive function and later her spine. Anna found relief and comfort in plants and nature and launched The Gut.

Petersham Nurseries, Richmond, is situated along the Thames, adjacent to a cow field. Awarded a Green Michelin star, the seasons are reflected in the food, flowers find their way into the dishes and the colours of each season are intertwined within the ambiance. www.petershamnurseries.com Instagram: @petershamnurseries