The power of fermented foods

Gut-health guru Tim Spector encourages us all to try making them at home

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When it comes to food, usually we're told to cut the crisps, hold off on the biscuits, reduce the cake and watch our portion sizes. It feels much rarer to be told to load our plates up with more of something. But that's exactly what epidemiologist and gut health expert Tim Spector is trying to get us to do, specifically with fermented foods.

"It's about eating more and putting more stuff on your plate," says the 67-year-old, whose new book, Ferment, is a deep-dive on the super-good-for-you foods. "You like bangers and mash? Well, just add some sauerkraut to that and have a glass of kombucha with it. That will make it healthier."