Young minds

Liz Nicholls

Kevin Leivers of The Naked Pharmacy explains how parents can help boost children’s mental health

September summons our youngsters back to school, college and university. This may mean the start of somewhere new which is stressful for both students and parents alike.

Increased screen time, pressure to succeed and the inability to switch off can tip the nervous system into permanent “sympathetic nervous system” mode. This is the “fight or flight” mode the body originally evolved as a mechanism to protect us from imminent danger. The anxiety response in the brain causes a cascade of hormones with wide-ranging effects such as shortness of breath, a racing heart, paling or flushing of the face, sweaty hands… The list goes on and, if left unchecked, may lead to more regular and extreme symptoms.

Youngsters who suffer from anxiety may feel abnormal and isolated. Depression is a deeply personal issue and masks itself in many varied symptoms. Research by the World Health Organisation (WHO) has shown that perhaps the most effective treatment is personal empowerment of the sufferer’s own treatment. This means that they can learn to recognise and manage their symptoms, assisted by their parents.

Finding the tools that work for the individual is key to success. A regular exercise routine is both physically and mentally beneficial for health, especially within a group or team which will help reduce isolation. Regular sleep and a bedtime routine is very important, so turn off all blue light-emitting devices, avoid late food or drink (give at least two hours to digest) and avoid caffeine and sugary drinks after 1pm. Encourage children to express themselves by drawing or writing; it’s such a beautiful tool as an outlet to release thoughts.

Correct breathing is also vital – learn how to retrain the breath. The hormonal cascade during an anxiety response causes us to shallow breathe and suck in more air than we breath out, making the panic worse. A great technique is “The Big Breath”. Tony Ulatowski has used this with more than 400 students in west London, from pre-schoolers to secondary students, for the last year and has received overwhelmingly positive feedback from parents, teachers and pupils. Tony says: “One of the preschool teachers shared her story of a four-year-old girl with anger issues who has now learnt to take herself away, regulate her emotions, and just two or three of the big breaths help her feel better about taking control of her emotions.”

A healthy balanced diet including “live” foods, vegetables and fruits can be hugely helpful. Amazingly 90% of serotonin is produced in the gut. A study from Victoria, New Zealand in 2017 found patients with moderate to severe depression had a statistically significant improvement in symptoms on a modified Mediterranean diet. Dr Chatterjee, star of the BBC’s Doctor in the House, shows diet can make a difference. However, when was the last time your doctor asked you about food when you were worried about feeling depressed?

There are also some natural supplements which are safe, effective, non-addictive and adaptogenic, and that provide an evidence-based approach for mood imbalance and anxiety in children and teenagers. One of the most widely tested is the ancient spice saffron. Saffron targets the gut as well as the brain.

Dr Paul Clayton, Fellow at The Institute of Food, Brain and Behaviour, believes saffron should be considered in place of current therapies, which he believes are outdated and on off-target. He says: “By targeting core aspects of mood and anxiety, saffron works far more rapidly than the pharmaceuticals, which are shooting at the wrong target. In short, saffron restores normal nerve function in key areas of the brain. If you have chronic inflammation, the “brakes” are put on a few key processes. Saffron takes the brakes off. Moreover, it acts very fast (hours, not weeks or months), has no withdrawal symptoms, no side effects, and is safe to use with children.”

Visit www.thenakedpharmacy.com or email [email protected] or call 01483 685630.

Did you know?

1 In the UK 16 million people experience mental illness.
2 Three out of four mental illnesses start before the age of 18.
3 10% of school children have a diagnosable mental illness.
4 Three out of four young people with mental illness are not receiving treatment.
5 The average wait for effective treatment is 10 years.
6 Suicide is still the biggest killer of young people in the UK.
7 People with severe mental illness die 10-20 years earlier than the general population.

Young minds

Liz Nicholls

Kevin Leivers of The Naked Pharmacy explains how parents can help boost children’s mental health to cope with their learning journey at school

September summons our youngsters back to school, college and university. Increased screen time, pressure to succeed and the inability to switch off can tip the nervous system into permanent “sympathetic nervous system” mode. This is the “fight or flight” mode the body originally evolved as a mechanism to protect us from imminent danger. The anxiety response in the brain causes a cascade of hormones with wide-ranging effects such as shortness of breath, a racing heart, paling or flushing of the face, sweaty hands… The list goes on and, if left unchecked, may lead to more regular and extreme symptoms.

Youngsters who suffer from anxiety may feel abnormal and isolated. Depression is deeply personal and masks itself in varied symptoms. Research by the World Health Organisation (WHO) shows that perhaps the most effective treatment is personal empowerment of the sufferer’s own treatment. This means that they can learn to recognise and manage their symptoms, assisted by their parents.

Finding the tools that work for the individual is key to success. A regular exercise routine is both physically and mentally beneficial for health, especially within a group or team which will help reduce isolation. Regular sleep and a bedtime routine is very important, so turn off all blue light-emitting devices, avoid late food or drink (give at least two hours to digest) and avoid caffeine and sugary drinks after 1pm. Encourage children to express themselves by drawing or writing; it’s such a beautiful tool as an outlet to release thoughts.

Correct breathing is also vital. The hormonal cascade during an anxiety response causes us to shallow breathe and suck in more air than we breathe out, making panic worse.

Tony Ulatowski has used “The Big Breath” with more than 400 students in London, from pre-schoolers to secondary students, for the last year and received overwhelmingly positive feedback from parents, teachers and pupils. He says: “One of the teachers told of a four-year-old girl with anger issues who’s learnt to take herself away, regulate her emotions and just two or three of the big breaths help her feel better.”

A healthy diet including “live” foods, vegetables and fruits is hugely helpful; 90% of serotonin is produced in the gut. A study from New Zealand in 2017 found depressed patients significantly improved on a modified Mediterranean diet. There are also some natural supplements which are safe, effective, non-addictive and adaptogenic that provide an evidence-based approach for mood imbalance and anxiety in children and teenagers. One of the most widely tested is the ancient spice saffron. Saffron targets the gut as well as the brain.

Dr Paul Clayton, Fellow at The Institute of Food, Brain and Behaviour, believes saffron should be considered in place of current therapies. He says: “By targeting core aspects of mood and anxiety, saffron works far more rapidly than the pharmaceuticals, which shoot at the wrong target. Saffron restores normal nerve function; if you have chronic inflammation, the “brakes” are put on a few key processes. Moreover, it acts very fast (hours, not weeks or months), has no withdrawal symptoms, no side effects, and is safe to use with children.”

Visit www.thenakedpharmacy.com or email [email protected] or call 01483 685630.

Did you know?

1 In the UK 16 million people experience mental illness.
2 Three out of four mental illnesses start before the age of 18.
3 10% of school children have a diagnosable mental illness.
4 Three out of four young people with mental illness are not receiving treatment.
5 The average wait for effective treatment is 10 years.
6 Suicide is still the biggest killer of young people in the UK.
7 People with severe mental illness die 10-20 years earlier than the general population.

Acting up

The Boost! School of Acting team believe taking part in drama-based group activities can help develop social skills and reduce anxiety. They offer Saturday morning lessons in Oxfordshire for 4-6-year-olds and 7-10-year olds in Clifton Hampden and Monday morning sessions for pre-schoolers in Didcot. They also want to start a new group for teenagers – parents and teens themselves who might be interested, please get in touch! Visit www.boost-drama.co.uk

London calling

Liz Nicholls

We asked Merlin Labron Johnson, star chef at London’s Portland and The Conduit, his kitchen titbits ahead of his appearance, with many more talents, at The Big Feastival

Q: What is your favourite kitchen gadget – one that you couldn’t live without?
“My microplane – because I love covering dishes with a fine grating of something!”

Q. What’s your favourite summer/al fresco dish?
“Tomatoes, raspberries, basil and good olive oil.”

Q. Do you have a favourite pub/restaurant for a summer visit and why?
“My favourite place to eat is 40 Maltby St in Bermondsey, London. I love their wine list and deceptively simple dishes, all executed to absolute perfection on mismatched crockery.”

Q. Do you have a favourite supplier/producer/farm shop and why?
“I’m a big fan of OrganicLea, a workers’ co-operative growing food on London’s edge in the Lea Valley. Their produce is incredible and their vision is noble – working to create just production and trading systems that provide fair incomes to food producers and guarantee the rights of communities to access healthy and nutritious food produced using ecologically sound and sustainable methods.”

Q. What’s your favourite British summer fruit/veg? And drink? “Strawberries and the green asparagus from OrganicLea farm was incredible this year. Elderflower soda is definitely my favourite summer drink.”

Out of the blue

Liz Nicholls

Interiors fans can look forward to their next dose of luxe inspo thanks to Decorex International 2018, 16th to 19th September

Pops of peacock, azure, indigo and sapphire are sure to dazzle over the next seasons in the world of interiors if Decorex is anything to go by…

And it most certainly is: for more than four decades, Decorex International has been the show of choice for the luxury interior design market, and the go-to destination for new styles and trends. This year, the event returns to Syon Park from Sunday, 16th to Wednesday, 19th September, and will see rugs designed from across the world bringing an international flavour.

Decorex is firmly recognised among the international design community as the trusted resource for high-end interior designers, architects, speciers, retailers and property developers. Boasting more than 400 exhibitors from leading names to emerging talents, this annual four-day show attracts nearly 14,000 visitors from across the globe. This year Blank Canvas is the show theme with lots to delight!

Much celebrated contemporary craft furniture, lighting and home accessories retailer Another Country will be present for the first time. Other SW London stars exhibiting this year include Pooky whose gorgeous marble-effect lampshades are making us swoon; Charlotte Jade with luxe-patterned wallpaper, textiles and ceramic tiles and bespoke patterns and the superb Christopher Jenner who has a studio based in Chiswick Drummonds. Also look out for Blackbird London and Bert Frank. If the interiors inspo has you in the mood for some shopping, also check out the stunning lighting and mirrors, sofas and seating from Isleworth-based Sweetpea & Willow.

Visit www.decorex.com to find out about tickets and updates.

Summer favourites from Atul Kochhar

Liz Nicholls

We asked Atul Kochhar the twice Michelin-starred chef, and owner of Benares in London, Sindhu in Marlow and many other restaurants, about his summer favourites

Atul Kolchhar
Atul Kolchhar

Q: What’s your favourite kitchen gadget?
“I wouldn’t be without a wok or a karahi. A slightly heavier wok is best as you can stew, braise and fry. It’s a good idea to season a new wok before using it for the first time; Put plenty of salt in and heat then take a kitchen cloth and rub the salt all over the sides and base, wash with weak soapy water and dry.”

Q. What’s your fave al fresco dish?
“Anything I can do on the barbecue, meat, vegetables or fruit. You don’t need to add lots of spice; keeping it simple with salt, pepper and lemon juice is ideal. Try to retain the juices as much as you can by grilling on a high heat so the food seals quickly and retains flavour.”

Q. Do you have a favourite pub or restaurant?
“I love The Footman in Mayfair where, once in a while, I go for a pint with my team. A great place.”

Q. What about a fave farm shop or supplier?
Laverstoke Park Farm [in Basingstoke] does the best cheese, especially buffalo mozzarella.”

Q. Which British summer produce do you love?
“Early this year I made a pact with the family to spend less time travelling and more time at home so I’m mostly in the UK. Strawberries are my favourite. Chard and rhubarb I love, too, especially at this time of year. Chard is best blanched quickly, used in the same way as spinach. If I’m cooking a chicken curry I’d add the whole leaf to the pot – which makes it slightly salty but amazing, since it absorbs all the juices. The eating is fantastic! If you’re a vegetarian chard is a great option.”

Visit www.atulkochar.com

Booze & Bites in Surrey

Liz Nicholls

We live in a rich and fertile part of the country with many hard-working food & drink producers to appetise you! Here are some nibbles…

The Hampton Estate produces mouth-watering grass-fed beef from their pedigree cows which graze the southern slopes of the Hog’s Back. The meat is hung for three weeks to mature and is sold directly from the farm at the famous monthly Hampton beef days. Also check out the Hampton Herby sausages, beef bangers and wild estate venison. To order email [email protected] or call 01483 810465.

Cordon Bleu-trained chef/proprietor Suzanne Rose has been delighting fellow foodies with her Lavender Hen Catering Company catering services in the Virginia Water area for 30 years. Suzanne has worked at prestigious establishments in the UK and honed her craft around the world, too. Her Supper Club is well worth checking out for five-course feasts in a beautiful summer house setting and BYOB booze (no corkage). Visit www.thelavenderhen.co.uk

Planning a summer bash? Wrights of Farnham has been operating since the 1950s and is now the area’s longest-standing family-owned off-licence and wholesale outlet, catering for all your liquid needs! The business has a fresh look but the same vintage charm and ample parking. Lion Brewery, GU9 7AB; 01252 715749 www.wrightsoffarnham.co.uk

Some saucy news for health-conscious foodies! Henry Kay and Nick Briggs, local founders of In The Buff, launched their Sweet Paprika Ketchup in May and it’s not only delicious (we’re addicted) but made with all-natural ingredients, high in fibre, amino acids, vitamins A, E and B6 and iron, suitable for vegans and coeliacs and has anti-inflammatory properties. www.in-the-buff.uk

Alex James: feast of fun

Liz Nicholls

Liz Nicholls chats to musician, cheese maker and dad Alex James, 49, ahead of The Big Feastival which takes place 24th-26th August, in the Cotswolds

Q: How do you start planning each new Big Feastival?
“The first thing we do is invite The Cuban Brothers and Justin Fletcher; then we’ve got a party. Justin turns up and marches on stage with his little red nose on to sing One Man Went To Mow and brings the house down, without fail, every year. As time goes on it gets easier to attract the big stars. I’m delighted Marco [Pierre White] is involved this year; the whole British food revival started with him. Raymond Blanc and Pierre Koffmann complete the trio of culinary granddaddies.”

Q. Do you love the local food scene?
“Totally. We’re lucky with such a brilliant culture of food, starting with Daylesford just up the road and that’s drawn loads of brilliant chefs to the area. I love all the great pop-ups, farmers, producers…”

Q. Do you get to enjoy the festival once all the hard prep work is done?
“Yes; it takes all my charms and the odd cheese parcel, as well as loads of hard work. But when the sun’s shining and everyone’s jumping up and down, having a good time, it’s worth it. I don’t think I’ve ever had as much fun as this – it’s an absolute scream. I get the whole family involved; everyone’s got a role.”

Q. You make parenting look easy, with your big brood!
“Haha! Yeah but I do get stressed too, man. Having a big family teaches you to roll with the punches, focus on the horizon, keep pushing.”

Q. You seem very productive?
“I’ve made five children, six cheeses and seven records. That’s the only reason I can do a food, music and family festival. You’ve got to care to make it happen.”

Q. How do you stay so svelte, making so much cheese!?
“Thanks for saying; I don’t feel it! I’ve got two new cheeses out this year so each one is quite a bit of time in the gym. It’s difficult not to invent cheese without eating loads of f***ing cheese!”

Q. Where do you want to travel next?
“Marco and I were talking about this the other day – he wants to go round Europe. South America, for me, is mind-blowing. The last time I was in Chile with the band I had a great meal and there wasn’t one ingredient I recognised. There’s interest in doing a festival down there, actually. I love travelling as a family; it’s so easy to travel in the 21st century.”

Q. Do you still love astronomy?
“Yeah; I watch lots of videos on YouTube; science, physics. It’s a good way to zone out at the end of a long day. Since the kids arrived I’ve got more down-to-earth concerns but my love of astronomy has gone into a more abstract realm of higher maths.”

Q. Who’s your favourite author?
“I like to re-read those books I’ve always loved, especially Conan Doyle and Robert Louis Stevenson.”

Visit www.thebigfeastival.com

Hurry! Enter for our The Big Feastival Competition – ends Friday, 27th July

Plots for Pollinators

Liz Nicholls

Alan Titchmarsh is calling on all gardeners to unite to create a refuge for struggling butterflies, moths and other pollinators this summer. Join us in your garden – and online.

The future of our butterflies, moths and other pollinating insects is under threat,” warns Mr Titchmarsh, vice-president of Butterfly Conservation.

The cold start to spring may affect how some butterflies fare this year, as they could have less time to feed and breed. But you can help by creating some ‘plots for pollinators’.
“So many flowers are great nectar sources,” adds the local star, “such as catmint, cosmos or calendula. You could attract butterflies such as my favourite, the Red Admiral,” adds Mr Titchmarsh. “[Your square metre] doesn’t have to be on the lawn – you could create a vertical garden on an unused wall or fence.”

The project encourages you to set aside one square metre to plant a nectar-rich flowerbed or a colourful container garden over the summer.

Pollinating insects fertilise many crops, as well as other plants, trees and wild flowers. Gardens can act as vital refuges for pollinators, which are increasingly under threat from habitat loss, agricultural intensification and climate change. Previously widespread species, such as the Small Tortoiseshell and Garden Tiger Moth, have seen numbers plummet in recent years.

Titchmarsh’s Top Tips

Measure one square metre of outdoor space as a plot of pollinators and fill it with open-flowered, nectar-rich plants. Choose a sunny, sheltered position and group pots on a patio, grow up a fence or wall, or pick a flowerbed patch.

Water your plot regularly – ideally from a water butt which is more eco-friendly. Water soil not the plant; larger leaves can act as an umbrella shielding roots! Remove your watering can’s rose to get nearer the plant base if necessary.

Put a layer of mulch on the surface of the soil around the plants to help prevent water evaporation and suppress weed growth.

Always choose peat-free compost and cut down on plastic. Use recyclable and recycled containers or be creative and turn tins and tubs into pots, drilling drainage holes in the bottom.

Dead-head after flowering for more blooms.

Inspire your neighbours to plant a plot to create a flowery super highway.

Avoid harmful pesticides by removing slugs and snails by hand instead. Night is the best time.

www.butterfly-conservation.org

Spoilt for choice

Liz Nicholls

We’re spoilt for choice with fantastic British seasonal produce and cooking light, speedy food is key to feeling good, inside and out! Recipes created by Katie Kingsley.

French toast with cherry compote & vanilla mascarpone

I love making French toast with slightly stale challah bread. The sweet, gutsy slices offset the sharpness of the compote making it a nicely balanced dish that we often eat as a late summer brunch. Almost any fruit works nicely cooked in this fashion, just by adding a little citrus juice, sugar and cooking down until it reaches a jammy consistency.

First pit 600g of cherries then add to a pan with 100g of caster sugar and the juice from an orange. Bring to a boil then reduce heat to medium-low and simmer until thick and syrupy. Transfer to a bowl and leave to cool. Using a spatula, mix together 250g of mascarpone with 150g of crème fraiche, 40g of sieved icing sugar, ¼ tsp of vanilla extract and the seeds from one vanilla pod then leave in the fridge until serving. Heat 500ml of full-fat milk in a pan with 2 tbsp of caster sugar and the seeds from another vanilla pod, stirring occasionally with a whisk. As soon as it comes to a boil, remove from heat and transfer to a shallow dish. When cooled, add three whisked eggs, whisking to combine. Thickly slice a challah or brioche loaf and saturate in your milk mix while you heat a knob of unsalted butter in a frying pan.

Use tongs to remove slices from the milk mix and fry gently on each side until golden brown and crisp. Serve with a dollop of vanilla mascarpone, cherry compote and dusting of icing sugar.

Breakfast pots

A perfect way of using up leftover compote, simply layer in glasses or jam jars with plain yoghurt and fresh fruit if you wish then top with granola and a drizzle of honey or maple syrup.

Crab sandwich

What makes this special is the homemade mayonnaise. I highly recommend making your own with fresh herbs; well worth the minimal effort!

To make the mayonnaise, add two egg yolks, 1 tsp of Dijon mustard, the juice from half a lemon and pinch of salt to the small bowl of a food processor. With the motor running, very slowly and steadily pour in 100ml of rapeseed oil in a thin stream until the mayonnaise emulsifies. Add a small handful of fresh tarragon and chives then blitz again until the herbs are finely chopped and mixed into the mayo. Ideally, use about 300g of fresh white crab meat, but a mix of white and brown will do almost as well with as much mayonnaise as you like. Check seasoning and adjust salt then add white pepper to taste. Serve on toasted brown buttered bread with lemon wedges.

Griddled courgettes with fregola and ricotta

This feels fresh but substantial and goes well with barbecued meat or fish. If you can’t get fregola, use orzo or Israeli couscous.

Slice about 10 baby courgettes into 1cm rounds, season with salt and fry in a hot pan with a little rapeseed oil until nicely charred on both sides then leave to cool. Cook 1 cup of fregola in salted water according to the packet then drain and mix through 1-2 tbsp of extra virgin olive oil and the juice from a lemon. Take a chunk of pecorino and use a vegetable peeler to shave the cheese until you have a large handful of shavings. Add the cooled fregola to a large serving bowl and mix through the pecorino, 150g of fresh ricotta in chunks, a handful of fresh torn basil leaves, a few handfuls of black olives and the courgettes. Adjust the seasoning and lemon juice and olive oil, too. When happy with the flavour serve with more pecorino shavings and basil leaves.

Live & Direct

Liz Nicholls

Historian, broadcaster and TV presenter Dan Snow tells us more about his upcoming History Guy tour…

Q:What will you be talking about in your show? “A large chunk will be about local history, with direct relevance to the place we’re in…”

Q: Do people want to recount their personal histories, too? “Yes, they often want to tell me all about their family or the part their family played in history, such as a soldier in the First World War. A huge number of people tell me stories about their ancestors. They’ll say something like ‘My father was the first black RAF pilot’. Listening to them, you realise how many firsts there are.”

Q: Is your hope that you can captivate audiences with your infectious enthusiasm? “Yes! History is not all about dead kings, old libraries and dust: it’s everything! It’s your parents’ eyes meeting across a crowded room and why we are who we are and why we are speaking English and why it’s acceptable for women and men to mingle together. I hope people walk out of the theatre saying that they had a really good time. I also hope they leave having thought deeply about the past of their town, their country and their world. I just love this country – there is so much character and history here. Wherever you go in Britain, there are so many stories.”

Q: What do you think are the benefits of studying history? “It’s very good for your mental health to go to these places. When I went to Odiham Castle recently it was a beautiful sunlit morning – not a bad way to spend 20 minutes. Being a historian is a lovely job, but we can all do it at any time.”

Q: Tell us about your channel, History Hit TV. “Life is very exciting at the moment. Our podcasts have a million listeners. I love doing the podcast because of its simplicity and speed.”

Q: What you do in your spare time? “We go on holiday and visit historic sites! The kids are more manageable when you’re doing stuff with them. Having them around the house in winter is brutal. Looking around Winchester or Basingstoke is great fun. Walking around the Roman walls of Chester is a really good day out. You’re a better parent if you take your children to these historic places; it makes better citizens. We’re also on the water all the time. I often row with the kids near our house.”

Q: Did you inherit your love of history from your family? “Yes. My dad is fantastic on the heritage side. I inherited that from him. He has relentless energy. Also, my Welsh grandma, Nain, was a huge storyteller. She taught me to give history a human element and to bring it alive. I hope my history is real and vivid because of her.”

Enjoy Dan Snow: An Evening with “The History Guy” at The Swan in High Wycombe on Thursday, 7th July. For tickets, visit www.wycombeswan.co.uk or call 01494 512 000.