A new celebrity cookbook has been launched in aid of Great Ormond Street Hospital Children’s Charity and featuring recipes from Simon Cowell, Gary Lineker and Elizabeth Hurley, we share five of the recipes here 



National estate agent Strutt & Parker has launched Food with Heart, a cookbook featuring 52 celebrity recipes in aid of Great Ormond Street Hospital Children’s Charity, a charity the company supports regularly.

Highlights include David Cameron’s Italian pasta dish, Simon Cowell’s cottage pie, Gary Lineker’s lasagne and Russell Brand’s detox ‘green breakfast’ smoothie. Those with a sweeter tooth can choose from Elizabeth Hurley’s decadent chocolate mousse, Amanda Holden’s shortbread and Jack Whitehall’s bread and butter pudding.

The book’s cover illustration was donated by David Hockney, while the recipes have been brought to life with drawings by Louise Morgan, well known for her work for Waitrose. 

Strutt & Parker will be donating all the money raised from sales of Food with Heart to Great Ormond Street Hospital Children’s Charity. The money will help to fund an ambitious redevelopment programme, which will improve two-thirds of the hospital, providing state-of-the-art facilities to match the hospital’s world-class standards of care.

Food with Heart is available to buy at all Strutt & Parker’s 50 offices across the country. Alternatively, visit for more details. The minimum donation per book is £10.

Print Joanna Lumley’s Green Soup Serves 4


Green things, 1 apple, 1 pear (both cored but not peeled), 2 courgettes, 1 leek, lettuce leaves, 3 Brussels sprouts, 1 deseeded green pepper, a few spring onions, french beans, green beans, half a packet of frozen petit pois, etc.
Generous quantities of herbs – parsley, coriander, basil, tarragon, dill, chives, etc.
1 litre or 1³¾pt of apple juice
1 tbsp mushroom ketchup
1 dsp cider vinegar
1 dsp pesto sauce
1 dsp Swiss bouillon powder, or 2 vegetable stock cubes
Put all the vegetables, herbs and fruits into a blender (except for the frozen peas) and blitz them until they are almost smooth.
Put them in a saucepan with the apple juice, mushroom ketchup, cider vinegar, pesto, bouillon powder or stock cubes and cook over a low heat for about 10 minutes.
Taste the soup and season, then add the petit pois.
Cook some more. Look at it; taste it. If it seems good, that’s it. If it needs something more, add it. You can add garlic, but the oniony taste of the leeks and onions may be overpowered.
This soup can be served hot or cold, with grated Parmesan or croutons, with or without a blob of sour yoghurt.
It is very suitable for vegans but nobody, even the most rabid meat-eater, will turn up their nose


Print David Cameron’s sausage meat pasta


2 red onions, chopped
6 spicy Italian sausages,meat squeezed out
Handful of rosemary, chopped
1 red chilli, deseeded and diced
Splash of red wine
2 tins of chopped plum tomatoes
Pasta (preferably penne)
300ml (½pt) of double cream
Fry 2 chopped red onions in a large,deep frying pan.Add the meat squeezed from 6 spicy Italian sausages. Throw in the chopped rosemary and red chilli.
Turn up the heat and break up the sausage.Once the meat has been broken up and browned, add a splash of red wine and reduce. Then add 2 tins of chopped plum tomatoes.
Reduce the sauce, as with Bolognese. Grate loads of Parmesan in a bowl. Once the pasta, preferably penne, is ready, add together with the Parmesan, ½pt double cream and the sauce.

Print Simon Cowell’s cottage pie Serves 4



500g (1lb) organic, best quality, very lean mince beef
2 medium onions, chopped
1 carrot, chopped very small
Salt and pepper
½ tsp mixed herbs
1 tbsp fresh parsley
300ml (10 fl oz) beef stock
1kg (2lb) potatoes, peeled and chopped
Preheat the oven to 190°C/350°F/Gas mark 5.
Fry the beef in a frying pan – no need to add oil as the mince has natural fat.
Once the meat has started to brown slightly, add the onions and carrot. Stir the meat so the onions and carrots can go to the bottom of the pan, frying in the meat juices for about 10 minutes.
When the onions and carrots are slightly browned, add the salt and pepper to season, mixed herbs and fresh parsley.
Give the mixture another stir in the pan, adding the beef stock. Simmer on a low heat until the meat is fully cooked.
In a large pan, boil the potatoes in salted water until cooked.
Drain the potatoes and mash them with butter, salt and pepper to season.
Put the meat into a casserole dish and top with mashed potatoes. Pop in the preheated oven until golden brown

Print Amanda Holden’s shortbread Serves 6



150g (5oz) self-raising four
25g (1oz) ground rice
50g (2oz) unrefined light muscovado sugar
Zest of 1 lemon, finely grated
150g (5oz) butter (cut into pieces)
125g (4oz) mascarpone cheese
1tbsp unrefined golden caster sugar
1 drop of natural almond extract
200g (7oz) raspberries
Golden icing sugar, for sprinkling
Preheat the oven to 200°C/390°F/Gas mark 6.
Put the self-raising our into a food processor with the ground rice, muscovado sugar and lemon zest. Add the butter and blast for a few seconds until the mixture turns into crumbs. Continue blending until the dough forms into a ball.
Roll out on a lightly floured surface and stamp out 12 heart shapes. Put on to a greased and lined baking tray.
Bake for 15 minutes in the preheated oven until the shortcake is pale brown and cooked through. Remove and cool on a wire rack.
For the filling, mix together the mascarpone cheese, the golden caster sugar and the almond extract.
Sandwich together two shortcakes with a generous dollop of the mascarpone mixture.
Top with some raspberries and a sprinkling of golden icing sugar. Then tuck in
Print Russell Brand’s Green Breakfast Serves 3


2 Gala apples
1 pineapple
Ginger, healthy chunk,about 3-4cm
2 limes
1 lemon
½ cucumber
1 celery stick
2 handfuls of spinach
5 stems chard
Liquidise and drink

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