The Roller Derby Athlete

My new book The Roller Derby Athlete is out today!

Featuring useful advice about fitness, training and nutrition especially for playing roller derby. Includes a Foreword by Suzy Hotrod, strategy articles by Bonnie D. Stroir and Pitchit Davis, on-skates training with Kamikaze Kitten and profiles of many of your favourite skaters including Raw Heidi, Red N Roll and many more!

Get your copy here!




Eat Your Greens: Spinach

Spinach has a high nutritional content and is rich in antioxidants. It is a rich source of vitamins A, C, E, K, B2 and B6 as well as magnesium, folate, betaine, manganese, potassium, folic acid, copper, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. It also has a high iron, calcium and protein content.  No wonder it was Popeye’s food of choice!
Try this hearty and warming spinach and lentil soup to keep you going through the dark depths of winter.
  • 2 tablespoons olive oil
  • 1 red chilli, finely sliced
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • 1 butternut squash
  • 15 g fresh coriander
  • 1 litres vegetable or chicken stock
  • 4 tbsp dry sherry
  • 4 tbsp Puy lentils
  • 30-40g spinach leaves
  • salt and freshly ground black pepper

Heat the olive oil in a large saucepan. Add the chilli, onion and garlic and cook, stirring frequently, over a medium heat for 10 minutes.

Meanwhile, peel the squash. Cut it in half lengthways and scrape out the seeds  with a metal spoon. Cut the flesh into bite-sized chunks.

When the onion has been frying for 10 minutes, add the squash and stir well. Raise the heat under the pan to medium-high and cook, stirring occasionally, for 10 minutes, or until the squash pieces are starting to turn golden brown.

Pour the stock and sherry into the saucepan, then add the coriander stalks and lentils and bring to a boil. Simmer, stirring occasionally, for 15 minutes or until the squash is very tender. While the soup is simmering, cut the spinach into strips.

Remove the soup from the heat and allow it to cool briefly. Then purée the mixture using a hand-held blender. Return the soup to the saucepan and heat through.

Stir in the spinach and two-thirds of the coriander leaves and stir through the hot soup just until they are wilted. Taste and add salt and pepper as necessary, and adjust the consistency if desired with a little water.

Pour the soup into serving bowls and serve.