TV regular Dale Pinnock’s new book features tasty recipes that will keep you going whether you’re training for a marathon or just have a busy day ahead.

While a believer in conventional medicine, he is also keen to stress the importance of eating the right foods to help the body.

“One of the things that doesn’t serve anyone very well is the polarised ‘them and us’ attitude between conventional and alternative medicine,” he says. “If you’ve just been diagnosed with something serious, you need medicine. But it doesn’t stop there.

“The food you eat will affect every single cell and every single tissue in your body and, as such, it will make your body function better and will be conducive to getting better.”

For marathon runners and gentle strollers alike, or for days when just getting off the starting block is a bit of a struggle, these energy-stabilising recipes from Pinnock’s book will help fast-track you to good health.

For runners...


3tbsp ground flaxseeds (available in some supermarkets and health food shops)
1tbsp wholemeal breadcrumbs
1tsp dried basil
1tsp dried oregano
1tsp dried rosemary 
1 garlic clove, crushed
2 lemons – zest one and cut the other into wedges
1tbsp olive oil
2 large salmon fillets
Sea salt and black pepper

Preheat the oven to 190°C/375°F/gas mark 5 and line a baking tray with aluminium foil. Combine the ground flaxseeds, breadcrumbs, herbs, garlic, lemon zest and olive oil in a bowl to make the topping, then season with salt and pepper. Spread the flaxseed mixture over the salmon fillet, flesh side up, and place the fillet on the prepared baking tray. Roast in the oven for about 8-10 minutes (or slightly longer if preferred), or until the crust is golden brown. Serve with lemon wedges and a salad of mixed leaves.

For stressful days...


Olive oil, for cooking and drizzling
1 white onion, finely chopped
1 garlic clove, finely chopped
350g fresh or frozen peas
1 large courgette, coarsely chopped
1 large potato, roughly diced, skin left on
500ml vegetable stock (made from stock cubes or bouillon powder)
1 x 180g bag of baby spinach
Small bunch of fresh mint leaves
Sea salt and black pepper

Heat a little olive oil in a large pan, add the onion and garlic and cook for 4-5 minutes, or until softened. Add the peas, courgette and potato, and enough vegetable stock to just cover all the ingredients. Simmer until the potato has softened – about 10-15 minutes. Add the baby spinach a handful at a time, until it has all wilted into the hot soup. Add the mint leaves, setting aside a few small ones. Season with salt and pepper. Transfer in batches to a jug blender and process to a smooth soup. Scatter with the reserved mint leaves and drizzle with a little olive oil to serve.

For a pleasant sleep...


750g fresh or frozen cherries, thawed if frozen
1tbsp honey
100g oats
100g wholemeal flour
1tsp ground cinnamon
1tbsp high-quality cane sugar
1tbsp light olive oil
Live probiotic yogurt to serve

Preheat the oven to 180°C/350°F/gas mark 4. Remove the stalks and stones from the cherries. You can split them in half and just pull the stones out. Place the stoned cherries in a small pan with about one tablespoon of water and the honey. Simmer over a high heat for 4-5 minutes, or until the cherries begin to soften and turn into a jammy mush. Combine the oats, flour, cinnamon and sugar with the olive oil in a bowl. Mix well to create a breadcrumb-like texture.

Place the cherry mixture in a small baking dish. Top with the crumble mixture and bake in the oven for about 30 minutes, or until golden brown. Allow to cool for a few minutes before serving with yogurt.