Related to: 'Cook Slow'

Caroline Pessin

Caroline Pessin is a writer and food stylist who has worked in advertising, journalism and publishing. Caroline's approach is to offer recipes that are easy to assemble, healthy and above all delicious. A working mother, she knows the struggle of organizing fresh, healthy dinners for the family after a long day at work.

Catherine Gray

Catherine Gray is an award-winning writer and editor who has been feautured in the Guardian, Stylist, the Telegraph, Grazia, The Lancet Psychiatrist, Mr & Mrs Smith, BBC Earth, Women's Health, Stella, T2, Private Eye, Woman's Hour and BBC Breakfast. Catherine's hit debut, The Unexpected Joy of Being Sober, was a Sunday Times top 10 bestseller. Since then she has published The Unexpected Joy of Being Sober Journal and the critically accalmed Unexpected Joy of Being Single.When she's not writing, Catherine can generally be found taking twenty (identical) pictures of the sunset, wondering why she's always the sweatiest person in yoga, fighting her 'spend it all!' financial urges, or scanning the body language of strangers to see if it's OK to pet their dog.Find out more about Catherine Gray on Twitter @cathgraywrites and Instagram @unexpectedjoyof

Dale Pinnock

Award-winning and highly qualified Medicinal Chef Dale Pinnock is the pre-eminent voice in eating for good health. A vocal, passionate and down-to-earth expert on the beneficial effects food can have on our health, Dale's enthusiasm and delicious recipes have proved irresistible during his many TV and radio appearances.Dale is the bestselling author of The Medicinal Chef: Eat your Way to Better Health and the Guild of Food Writers award-winning Eat Your Way to Better Health, The Medicinal Chef: Healthy Every Day and The Power of Three; a ground-breaking series of books to target specific ailments - diabetes, depression, heart disease and digestion. Dale also the resident chef and nutritionist on ITV's Eat, Shop, Save, series 2 of which is coming out this Summer.Find out more about Dale on Twitter @dale_pinnock, Instagram @themedicinalchef and at www.dalepinnock.com.

Darina Allen

Darina Allen is Ireland's best-known food ambassador and the bestselling author of Ballymaloe Cookery Course and Forgotten Skills of Cooking, which won the prestigious André Simon award in 2009. She campaigns for local produce, is a member of Slow Food Ireland and set up Ireland's first farmers' market. She has won many awards including the Guild of Food Writers' Lifetime Achievement award in 2013. www.cookingisfun.ie

Diana Henry

Diana Henry is one of the UK's best-loved food writers. She has a weekly column in the Sunday Telegraph and also writes for BBC Good Food, House & Garden and Waitrose Weekend, as well as being a regular broadcaster on BBC Radio 4. Diana has won numerous awards for her journalism and books, including Cookery Journalist of the Year from the Guild of Food Writers (three times, most recently in 2015), Cookery Writer of the Year at the Fortnum & Mason Food and Drink Awards in 2013 and 2015 and Cookery Book of the Year for Simple at Fortnum & Mason Food and Drink Awards 2017. A Change of Appetite was voted Cookbook of the Year by the Guild of Food Writers in 2015 and A Bird in the Hand won a James Beard award in 2016. Diana has written ten other books including Crazy Water Pickled Lemons, A Bird in the Hand, Cook Simple, Salt Sugar Smoke, Roast Figs Sugar Snow, A Change of Appetite, Simple and How to Eat a Peach. A Bird in the Hand, Simple and How to Eat a Peach were Top 10 Bestsellers and Diana's books have sold over 700,000 copies worldwide.Diana studied English Literature at the University of Oxford and journalism at City, University of London. She was a TV producer for the BBC for over ten years before starting to write. She lives in London with her children.www.dianahenry.co.ukInstagram: @dianahenryfoodTwitter: @dianahenryfood

Eric Zandona

Eric Zandona is Director of Spirits Information at the American Distilling Institute, and a writer for Distiller Magazine. He also runs the website EZdrinking.com and is an author/editor for the ADI's publishing arm, White Mule Press. He lives in Mexico.Twitter: @EZdrinking

Gabrielle Hales

Gabrielle has been teaching yoga for seven years and her offering has slowly evolved with her practise. She teaches a slow, mindful flow, prefaced with pranayama to draw people to the innerworld and soften more deeply into themselves.As many yogis discovered thousands of years ago, she too observed how her body hoarded habits and memories and that movement and breath work was the most effective way to release these tensions, to celebrate the body and awaken the mind. Gabrielle started Secret Yoga Club to gather a community of people who are interested in discovering themselves through creative, embodied experiences. SYC supports its ever-growing family of practitioners and seeks to evolve endlessly and introduce different healing practices to its expanding community of beautiful, inquisitive people.

Madonna Gauding

Madonna Gauding has been a student of Buddhism for over 12 years and is a practitioner of martial arts. She is the author of The Meditation Bible, World Mandalas, Six Keys to Buddhist Living and Working with Meditation. Location: St Louis, Missouri, USA.

Mark Dredge

Mark Dredge is a writer and beer expert. He has written five books and numerous articles on the topic, and has appeared on Channel 4's Sunday Brunch to share his knowledge. He has won many awards for his work, including the British Guild of Beer Writers' Beer and Food Writer of the Year Award in 2016, 2014, 2013 and 2011. Instagram and Twitter: @markdredge

Matthew Keightley

Matt Keightley is an award-winning garden designer with more than 12 years' experience in the landscaping industry and a reputation as one of the UK's most exciting young garden designers.He made waves within the landscaping industry in 2014 when, as a debutant at the RHS Chelsea Flower Show, he was awarded the RHS Silver-Gilt Medal and the highly acclaimed BBC People's Choice Award for his 'Help for Heroes' show garden, dedicated to the wounded men and women of the armed forces. One year later he was back at Chelsea, this time working with Prince Harry for his charity Sentebale.Matt's 'Hope in Vulnerability' show garden earned him another Silver-Gilt Medal and the BBC People's Choice Award for the second year running. In 2017, he was appointed to design an RHS/BBC Radio 2 garden for Chelsea with presenter Jeremy Vine. A contemporary space designed around the sense of touch, this immersive, tactile garden featured bold geometric forms juxtaposed with a soft, elegant planting palette.Matt is now working on projects in the UK and Germany. His personable character and extensive horticultural knowledge ensure that he is a regular guest presenter and speaker at various garden design events and seminars.www.rosebanklandscaping.co.uk

Michael Freeman

Michael Freeman, professional photographer and best-selling author, was born in England in 1945, took a Masters in Geography at Brasenose College, Oxford University, and then worked in advertising in London for six years. In 1971 he made the life-changing decision to travel up the Amazon with two secondhand cameras, and when Time-Life used many of the pictures he came back with, he embarked on a full-time photographic career.Since then, working for clients that include all the world's major magazines, most notably the Smithsonian Magazine (for which he has shot more than 40 stories over 30 years), Freeman's reputation as one of the world's leading reportage photographers has been consolidated. Of his many books, which have sold over 4 million copies worldwide, more than 60 titles are on the practice of photography. For this photographic educational work he was awarded the Prix Louis Philippe Clerc by the French Ministry of Culture.Freeman's books on photography have been translated into 27 languages.

Paul Henderson

Paul Henderson has been GQ's Food and Drink editor since 2003. He has interviewed many of the biggest names in gastronomy, from Gordon Ramsay to Jamie Oliver. His work has also appeared in the Guardian, the Telegraph and the Spectator.

Phil Vickery

Phil Vickery is a resident chef on ITV's This Morning and has also appeared on Saturday Cookbook and Ready Steady Cook. He has won numerous accolades, including a Michelin star at the Castle Hotel in Somerset, and is the author of the bestselling Phil Vickery's Ultimate Diabetes Cookbook and Phil Vickery's Essential Gluten-Free, as well as the Seriously Good! Gluten-free series.

Richard Bertinet

Richard Bertinet set up his Bertinet Kitchen in 2005 and Bertinet Bakery in 2011 and his bread is now widely available at farmshops, delis and Waitrose across the south of the UK. He trained as a baker in his native Brittany and has over 20 years' experience as a chef and baker who teaches principally in his own school in Bath. His first two books won numerous awards both in the UK and the US including IACP Cookery Book of the Year and James Beard Award. www.thebertinetkitchen.com

Robert Arp

Robert Arp is Adjunct Professor of Philosophy at Maple Woods College and Johnson County Community College, in the Kansas City area. He has attained a PhD in Philosophy from Saint Louis University, and specializes in the philosophy of biology, the philosophy of mind, and modern philosophy. A member of The American Philosophical Association and The Philosophy of Science Association, Robert Arp has written numerous articles, book chapters, and books, and is the editor of South Park and Philosophy (Blackwell Publishing, 2006), the co-editor of Contemporary Debates in Philosophy of Biology (Wiley-Blackwell, 2009), and the author of An Integrated Approach to the Philosophy of Mind (Cambridge University Press, 2010). In 2013 he was general editor of 1001 Ideas That Changed The Way We Think. See his website at robertarp.com

Robert Dimery

Robert Dimery is a freelance writer and editor who has worked on Tony Wilson's 24 Hour Party People, Pump Up the Volume: A History of House, and 1001 Albums You Must Hear Before You Die, plus countless other popular music publications. He has also contributed to books on classic albums and classic singles, and has worked for a variety of magazines, including Time Out London and Vogue. He lives in London.

Robin Hutson

The Pig opened in 2011 in the New Forest and became an instant hit. A more relaxed take on the country house hotel, The Pig's unique selling point was its kitchen garden which was - and has remained - at the heart of the hotel, and the menu.Founded by Robin Hutson (who created Hotel du Vin and launched Lime Wood), his wife Judy Hutson (who is responsible for the interiors) and David Elton, The Pig's litter has grown to five, with more to follow soon. The hotels have won a fervently loyal following and a string of industry accolades.

Sara Lewis

Sara Lewis is an experienced home economist and food writer. She was the cookery editor of 'Practical Parenting' magazine for over 12 years and is the author of many Hamlyn cookery books including 'Bread Machine Easy', 'Hamlyn All Colour Cookbook: 200 Cakes and Bakes' and 'Hamlyn All Colour Cookbook: 200 Make Ahead Recipes'.

Sipsmith

Sipsmith is a much-loved distiller of hand-crafted, small-batch gin. They are at the forefront of the recent renaissance in the spirit, having campaigned for a change in distillery laws and subsequently setting up London's first traditional copper distiller since 1820.

Sunil Vijayakar

This versatile collection of 360 recipes is perfect for the busy cook. In this innovative book, you can dial the basic recipe up or down to suit the amount of time you have. Just choose the version that suits you.If you are pressed for time, then the 10-minute option gives you clever short cuts.A few more minutes to spare? Using the 20-minute version, your meal will be on the table in 20 minutes or fewer.Have the time to spend a little longer to add something special? The 30-minute variation is the one you need.Whether you are cooking for hungry kids or feeding a crowd for dinner, the Hamlyn QuickCook series puts you in the driving seat with a fantastically flexible approach that allows you to cook just what you want, in exactly the time you have available.