I write regularly for Olive magazine, and my latest article in the March 2017 issue sees me exploring a collection new ‘healthy ingredients’ from a taste point of view. Olive came to me to see if I would investigate a raft of ingredients such as kefir water, koji spores, amaranth seeds, khorasan, teff and coconut flours. These were new ingredients to me, and as a true skeptic of so called ‘wellness’ foods I was determined I would only write recipes including them if I could make them taste good. And some of them did taste extraordinarily good. It was really refreshing to be launched out of my cooking comfort zone - even food writers can get stuck in a cooking rut from time to time! I truly believe that the key to healthy eating is getting as much variety into your diet as possible, so eating as many colours, flavours, textures as you can and exploring ingredients you’ve never used before is a great way to do this.