As well as a doctor, broadcaster, and commentator, Dr Poole is an author, having just released his latest book. Entitled The Real Mediterranean Diet, Dr Poole described the book as “a practical guide to understanding and achieving the healthiest diet in the world”.
Speaking about the book, Dr Poole said: “My interest in the Mediterranean diet began over 20 years ago, as scientific research began to reveal just how powerful this diet can be.
“I began to tell patients and colleagues, with a particular focus on how best to extraordinary support others to discover and share the benefits of this way of life.”
According to Dr Poole, “it became apparent that the majority of chronic eating illnesses might be prevented through lifestyle changes”, and so he began to advise his patients “to adopt a more Mediterranean way of”.
He continued: “For some there have been moments of epiphany, when an understanding of the way the diet works has sparked profound changes in their life which can be measured in their improved health and wellbeing.
READ MORE: Houseplants: Most common sign cacti’s & succulents need watering
“Many were astonished at improvements in their blood pressure, cholesterol levels, weight and even their sense of happiness and wellbeing.
“They reported feeling fitter and more energetic.
“Others simply adopt the Mediterranean diet because it is such a pleasurable way to enjoy truly wholesome foods and to celebrate the art of preparing and sharing simple, yet exquisite meals.
“In my experience it is the understanding and enjoyment of the Mediterranean diet which results in an enduring love affair with the lifestyle.”
In his book, Dr Poole outlines a seven-day Mediterranean programme, recommending a different menu for dieters to follow each day.
These menus include colourful ingredients such as fruits, vegetables, wholegrains, fatty fish, olive oil, and more.
He also speaks to leading global chefs and includes their recipes in the book.
Below, Express.co.uk has chosen our favorite recipes from the book to share with readers.
Squid from the pan
800g of baby squid
320g of chopped tomatoes
Two cloves of garlic
Four tablespoons of Extra Virgin Olive Oil
Parsley to taste
Salt to taste
Pepper to taste
Add two tablespoons of Extra Virgin Olive Oil to the pan with the sliced garlic.
Add the tomato, salt and pepper and cook for 10 minutes. Remove from the pan.
Wash and drain the squid and brown them for five minutes in the pan.
Pour the tomato sauce over the squid and cook for another 10 to 12 minutes.
Sprinkle with chopped parsley. Serve hot.
120g mixed olives pitted (black olives and green olives)
One bunch of rocket or chard
Four slices of anchovies in oil
Four tablespoons of Extra Virgin Olive Oil
Pinch of salt and pepper to taste
Beat the eggs with the salt and pepper.
Chop the olives and then mix well.
Cut the mozzarella into 12 sticks.
Wash and dry the rocket (or chard).
Cut the anchovy threads in half.
Put a non-stick pan on the heat and pour in a quarter of the mixture.
When the omelette is still soft, fill it with mozzarella, a few missile leaves and halved anchovy fillets and add the remaining mixture.
Fold the sides and turn it to cook on the other side until all the ingredients are cooked.
Pasta with Cavolo Nero Pesto
320g of pasta (spaghetti or linguine)
320g of cavolo nero
50g of almonds
50g of walnuts
80ml of Extra Virgin Olive Oil
40g of pecorino or parmesan cheese
One clove of garlic
Pinch of salt and pepper
Wash and dry the black cavolo nero leaves and remove the central and hard rib.
Blanch them in hot water for five minutes.
Dry them very well.
In a chopper mixer, first grind the almonds and walnuts, minced garlic, cheese.
Then add the cooked black cavolo nero leaves and Extra Virgin Olive Oil. Blend very well until a soft and creamy texture is achieved.
Throw the spaghetti into boiling, salted water, then drain them al dente and pour them into the pan together with the black cavolo nero pesto. Mix well.
Serve with a sprinkle of cheese and a drizzle of raw Extra Virgin Olive Oil.
Mango Gazpacho with Lime and Ginger
500g Mango puree
350ml Extra Virgin Olive Oil
One liter water
50g green pepper
Add to blender the bread, Extra Virgin Olive Oil, limes, salt and 100g of purée.
Allow the bread to hydrate and grind to create a smooth paste.
Add ginger, pepper and the rest of the purée and pouring water, season and adjust the texture. Strain and serve cold.