Rebecca Seal

'This book is an absolute joy. Easy to read, it takes you on a journey covering all the important angles. I will be recommending it to my patients who want to better understand their allergies.' Adam Fox OBE, professor of paediatric allergy and Chair of the National Allergy Strategy Do you live with a constantly runny nose, an itchy throat and sore eyes? Maybe you have eczema or get rashes from contact with allergens? Perhaps you or your children carry emergency adrenaline because an allergic reaction could be life-threatening? If so, you're definitely not alone: between a third and half of all UK adults will experience allergies at some point during their lifetime and the numbers are rising. We are more allergic now than we have been at any other time in history. * Peanut or tree nut allergy now runs at 1 in 70 children, versus 1 in 250 in 1997* Hospital admissions for anaphylaxis went up 174 per cent in the UK between 1998 and 2018* Around 21 million people have allergies in this country, but we have fewer than 80 adult and paediatric allergy specialist doctors * Children who grow up in deprived households are more likely to have allergies, asthma and eczema and for their symptoms to be severe* More than 80 per cent of people living with allergies say that it adversely affects their mental healthIrritated looks at why allergies have become so prevalent in recent years and asks whether there is anything we can do to stop more people developing them and help those who already have allergies to cope. Journalist Rebecca Seal writes about the difference between allergies and intolerances, the role of gut health and microbes in the development of allergies, how deprivation increases the risk of allergies and can make the experience of having them much worse, and offers practical strategies for managing both allergy symptoms and the anxiety which can come with them. Allergy is a complex and under-funded area of medicine, and there are few books out there to support families and adults living with allergies. This book provides the answers and information that people with allergies need, while making the science accessible and easy to understand.

More than 140 deliciously simple one-pot recipes from the award-winning neighbourhood butcher, Ginger Pig. "There's a kind of alchemy to one-pot cooking. A dish may look inauspicious in the beginning, but then you lift off the lid at the end and it's like opening a present: everything is just as it should be. It's the right consistency, the colour's spot on and the flavour is beautiful. The trick is combining ingredients in a way that is joyful." Tim Wilson, Founder of Ginger Pig Following the success of the Ginger Pig Meat Book and the Ginger Pig Christmas Cook Book, the award-winning Ginger Pig butchers have curated this collection of tasty recipes, each of which can made in just one pot. Perfect for meat lovers, the book covers chicken, pork, beef, lamb, game, fish, as well as vegetarian dishes, sides and even ideas for how to use up leftovers. Recipes include: - Shawarma style chicken and roasted vegetables - Spicy Italian sausage with gnocchi, cream and kale - Steak, ale and mushroom pot pie - Lamb and potato stew with whipped feta - Green risotto with lemon and goats' cheese - Prawn saganaki

If you love lunches which pack a punch and suppers with attitude, then this collection of more than 100 flavourful dishes from LEON is the one for you. From fiery coconut noodles to miso-spiked aubergine, caramel pork to blueberry blondies, this book is all about turning flavours up to their max - be they deliciously salty, sour, spicy or sweet. Recipes include: - Sweetcorn and jalapeňo breakfast fritters with avocado and salsa - LEON makhani squash curry - Pasta al limone - Chicken and coconut curried noodles - Blackened trout tacos with aji verde - Potato bread with garlic and anchovy herbed butter - Miso apple tarte tatin with vanilla mascarpone

Whether by choice or circumstance, as a freelancer or a company employee working from home, more of us are becoming solo workers than ever before. But once you've made the leap, how to do you actually work well in isolation? And how can you thrive while working alone? Picking up where the freelancer bibles stop, Solo addresses what we gain but also miss when we shift from the structure of an office environment to the solitary confines of our homes or studios. Blending the latest research in psychology, economics and social science with guided self-examination and more than ten years of freelance experience, Rebecca Seal shows you how to stay resilient, productive and focused in a company of one. Practical and inspiring, she also explores the idea of meaningful work and helps you define your own success.

Miért ?más az otthoni, mint az irodai munkavégzés?  Hogyan tanuljunk meg szüneteket tartani és szabadságra menni?  Miként válhatunk hatékonyabbá a megfelelő napirend segítségével? Egyre többen dolgozunk otthonról – különösen a pandémia kezdete óta – munkavállalóként, szabadúszóként vagy kisvállalkozóként, ez a helyzet pedig sokunknak mindennapos kihívást jelent. Számtalan buktatóval kell megküzdenünk, mint az időbeosztás és a megfelelő munkakörnyezet kialakítása, az összpontosítás, a kapcsolattartás vagy önmagunk motiválásának nehézségei, valamint a magányosság, esetleg az állandó szorongás érzése. Rebecca Seal humoros és olvasmányos könyvében tudományos kutatások és rutinos egyedül dolgozó beszámolói alapján körbejárja, hogyan hat agyunkra, munkavégzésünkre és jóllétünkre, hogy nem irodai keretek között és nem mások társaságában dolgozunk. Praktikus tanácsai segítségével fejleszthetjük lelki rugalmasságunkat, hatékonyabbak lehetünk, és megtalálhatjuk munka és magánélet egyensúlyát. Rebecca Seal újságíró, televíziós személyiség, szerkesztő és számos gasztronómiai és életmódkönyv szerzője. Írásai többek között a Financial Timesban, az Observerben, a Guardianben, a Timesban és a Sunday Timesban jelennek meg. Korábban a Channel 4 Sunday Brunch című műsorát vezette. Az írás mellett gasztrofotós stúdiót üzemeltet Londonban.

Rebecca Seal and Steven Joyce have been travelling to the Greek Islands on holiday for years. What draws them back time and time again is the glorious weather, transparent sea, atmospheric villages and delicious cuisine. In The Islands of Greece, Rebecca shares her favourite recipes from their travels, ruly celebrating Greece's regional specialties. Simple yet delicious, she captures the very essence of the islands, using fresh produce and classic Greek flavours in remarkable combinations. Feast on classics like stuffed calamari or chargrilled aubergine salad, or experiment with a more modern pork souvlaki with apples and pancetta. For a sweet treat, Rebecca's polenta cake with figs and pine nuts is too hard to resist. Beautiful photographs compliment the delicious recipes in the book, capturing the magic and glitz of these stunning islands, from Crete to Mykonos, Santorini to Rhodes.