Rich aubergine parmigiana, 273 calories

V/GF

A classic, for good reason! I’ve cut down a little on oil and used lower-fat mozzarella, but otherwise, this is the real deal and a generous portion, too. Layers of tender aubergine, hot cheese and full-flavoured tomatoes. ‘Proper’ parmesan isn’t veggie, but Grana Padano is, and it also tastes very similar and is usually cheaper! If this is the Mediterranean diet, bring it on…

Serves 4

Preparation time: 20 minutes

Cooking time: 35–40 minutes

2 teaspoons olive, rapeseed or groundnut oil, 82

2 medium aubergines, around 200g each, thinly sliced lengthwise, 80

1 onion, chopped, 38

3 garlic cloves, chopped, 12

3 400g tins chopped tomatoes, 240

1 teaspoon dried oregano or 1 tablespoon fresh, 5

2 teaspoons sugar, 30, or 1 teaspoon agave nectar, 17

3 tablespoons red wine vinegar, 11

2 x 125g reduced-fat/light packets of mozzarella, 420

Handful of basil leaves, 5

25g breadcrumbs, 92

20g Grana Padano, finely grated, 78

Freshly ground salt and pepper

1.     Preheat the oven to 200°C/400°F/Gas mark 6.

2.     Heat a griddle, measure out 1 teaspoon of oil and apply a little to the pan with a pastry brush.  Grill the aubergine slices in batches on both sides until softened and lightly marked, but not charred: use more of the measured oil as needed. Set the slices aside on kitchen roll to drain away excess oil.

3.     While the aubergines are grilling, fry the onion and garlic in a large non-stick pan for 2–3 minutes in the other 1 teaspoon of the oil. Add the tinned tomatoes, oregano, sugar and red wine vinegar and cook for 5–8 minutes, covered, until the sauce thickens.

4.     Tear the mozzarella into small pieces with your fingers. Take a lasagne or roasting dish and spoon tomato sauce onto the bottom, then cover with slices of aubergine. Season, then add more tomato sauce, followed by basil leaves and pieces of mozzarella. Continue to layer in this way: aubergine and seasoning; tomato sauce and mozzarella, ending with a thick layer of tomato sauce on the top.

5.     Mix together the breadcrumbs and cheese and scatter over the top of the parmigiana. Bake for 40 minutes, until the cheese topping is crisp. Serve with a green salad.

P. S.  You can prepare in advance to the end of stage 4 and then refrigerate before adding the topping and then baking. For a gluten-free version, leave out the breadcrumbs but double the Grana Padano! Leftovers will keep in the fridge for a couple of days, just reheat in the microwave, but the dish doesn’t freeze well.

Two-colour Courgetti with Truffled Mushroom Cream Sauce

Two-colour Courgetti with Truffled Mushroom Cream Sauce

Vegetarian/gluten free/low carb

There are so many good things about courgetti (‘pasta’ made with julienned or thinly sliced courgettes: see page xx for tips). It’s faster to cook than wheat pasta, is gluten free, less stodgy, more colourful and provides at least one serving of vegetables. And, on a Fast Day, the calorie saving means you can serve it with an indulgent sauce. If you can find them, buy one yellow and one green courgette for an appetising colour contrast. Truffle oil isn’t expensive and it gives an intense flavour: you can increase the oil to make it even richer if you have some extra calories to play with.

Serves 2

Calories per serving: 132–171

Preparation time: 10 minutes

Cooking time: 16–18 minutes

10g dried wild mushrooms 26 cals

2 medium courgettes 68 cals

5g pine nuts 35 cals

200g mixed mushrooms such as chestnut, oyster, enoki or shiitake 26–50 cals depending on type

1-2 tsp truffle oil 45-90 cals

1 clove garlic, crushed 4 cals

2 tbsp 0% fat crème fraîche 18 cals or single cream 58 cals

10g finely grated Parmesan or equivalent 42

few sprigs flat-leaf parsley or chives, chopped  cals 0

10g truffles preserved in a jar or tin (optional) 3–5 cals

salt and pepper

1.     Soak the dried mushrooms in 100ml hot water. Prepare the courgetti using a julienne peeler, a spiraliser or a sharp knife (see below for tips). Gently press out any moisture using kitchen paper then allow them to dry out a little while you make the sauce.

2.     Dry-fry the pine nuts in a large non-stick frying pan till lightly browned. Set aside.

3.     Cut the mushrooms into equal-sized chunks. Heat half of the truffle in a frying pan over medium heat, and sauté the mushrooms for 5 minutes, stirring only occasionally, until they’re browned.

4.     Chop or tear the softened dried mushrooms. Add to the pan with the crushed garlic and half the soaking water. Simmer for 5 minutes, or until there’s very little sauce left: add a little more soaking water if the mushrooms really dry out.  Meanwhile warm some pasta dishes and a small bowl. Pour the sauce into the warmed bowl.

5.     Add the remaining truffle oil to the pan then pan-fry the courgetti or courgette ribbons for 2–3 minutes, or until just browning (ribbons take a little longer). Tip the mushroom sauce back in to the pan and warm through.

6.     Pour pasta into the warm serving dishes, stir through the crème fraiche/cream, and top with the cheese, pine nuts, chopped herbs and shaved truffle, if using. Season and serve.

More ideas from the 5:2 Kitchen See page xx for tips for the best ‘courgetti’ or courgette ribbons. Alternatively, use a ‘julienne’ peeler or ‘spiraliser’ gadget that cuts spaghetti-like strands (you can use it for carrot salad on page xx, too). Mine was just £5. Watch your fingers when you are using one, as they’re very sharp.

Fastiversary 13 – Lucky for Some

Bon appetit - so happy to be celebrating and to have my love of food back

Today is an amazing triple celebration:

• Thirteen years since my first fast – On August 9, 2012, I decided to cut back on calories just twice a week to see if it would help me take control of my weight and health after decades of being unhappy with my diet and size. It led to my amazing Facebook group and my bestselling books about fasting.

• Nine months since my breast cancer diagnosis – In November 2024, I was told I had triple negative breast cancer (one of the most aggressive types) and would need chemotherapy, immunotherapy, surgery, and radiotherapy. I’m celebrating this because I found the lump in time because I examined myself every month.

• Just over a fortnight since life-changing news – My latest results show that treatment has worked to kill the tumour in my right lymph nodes (and, hopefully, any rogue cells elsewhere).

To say this has been the most challenging year since I began fasting doesn’t come close.

You can read my free real-time diary and helpful cancer treatment tips here and subscribe for updates on what my life is going to look like now I’ve had this second chance. Always free, of course.

the hardest nine months

Chemotherapy and immunotherapy worked very well on the cancer, but they took a huge toll on my body. The side effects—especially from immunotherapy—were severe, triggering my immune system to attack my digestive system and lungs. My love of food disappeared for more than six months.

I had a haircut just before and tried cold-capping. I did lose much of my hair despite cold capping, and, near the end of treatment, a different chemo led to me shedding the rest—along with my eyebrows and eyelashes. They’re now growing back, slowly. I also have lingering numbness in my feet, which may or may not improve.

I’m still on high-dose steroids to stop my body attacking itself, now tapering them very slowly. They come with their own side effects—insomnia, muscle loss, and (vanity alert) chipmunk cheeks.

The best possible result

First coffee after surgery!

But I made it. I am beyond thrilled to be well, and my surgery three weeks ago confirmed a pathological complete response—the cancer cells had been killed off.

I’m still sore and can’t yet return to running, and fasting has been tricky while on steroids, but I look forward to resuming my weekly fasts next month. Weight-wise I am tipping the scales at just over 9 stone after the chemo and muscle loss but am building up my protein and will be doing more training very soon indeed.

I did use fasting three times to try to avoid side effects from some of the more nausea-causing old-school chemo drugs and it seemed to work well. And I look forward to returning to my weekly one or two fasts for health next month.

how the weight loss world has changed & what I think of the new drugs

A visual flashback through my weight loss journey…

So much has changed in the weight loss world since I started fasting too, including injectable medications like Wegovy that have benefited so many. I am delighted to see how many people are able to feel freedom from the worry and health issues that have plagued them, as I was when I discovered fasting. To me, the benefits of being a healthy weight for your body are enormous. It’s early days, especially about long-term use, but I love how these developments could transform how we live.

I’ve always seen fasting as a tool, and the new medications are the same.

why I don’t feel angry about getting cancer

Lots of people have said how unfair it seemed to them that someone like me ended up with this diagnosis – I’ve been a vegetarian since my teens, a faster for over a decade (with a healty BMI), I run and exercise and take my health seriously. That’s partly because I’ve seen the effect poor diet and lack of exercise had on my parents’ quality of life before they died.

But life isn’t ‘fair’ and I feel that the habits I adopted and love to live by now might have helped me fight the cancer before I saw it, and have certainly helped me recover from treatment now. Maybe I had worse side effects because my body doesn’t like to be knocked off course. I kept exercising for as long as I could and long to get back to my weekly park runs.

TNBC has a higher risk of returning in the first few years, so I know I still have work to do to process what’s happened—and how the future looks. On diagnosis, I wasn’t sure I had much of a future at all.

My books - so proud of how they’ve helped people.

living life to the full

I’ll still send the occasional newsletter, but if you’d like more regular, chatty posts on food and health—about once a fortnight—subscribe for free on my Substack. I can’t wait to share recipes and more. Or you can always read my ebooks or listen to my podcast.

So today’s Fastiversary is a huge cause for celebration—and a toast to the life we all still have to live. Let’s embrace every minute of it.

Home-made Pizza with Cauliflower Base and Blue Cheese topping

Home-made Pizza with Cauliflower Base and Blue Cheese topping

Vegetarian/gluten free/low carb

I keep wishing I had shares in a cauliflower farm: it’s such a versatile vegetable, and is one 5:2 folks swear by. First it was cauliflower rice and cauliflower ‘couscous’. Now we have cauliflower pizza. The Internet is alive with different versions, and this is mine. It is deeply savoury, gloriously cheesy – yet lighter than wheat, and fabulous if you’re avoiding gluten. It looks fiddly, but it’s not, and the blue cheese is wonderful with the cauli. Each pizza is a really good size, and very filling for 1 person. Along with the pea soup, this might just be my favourite dish in the book.

Makes 2 x 20cm pizzas

Calories per serving: 296–326

Preparation time: 15 minutes

Cooking time: 20–22 minutes

Base

400–450g cauliflower florets 100-113 cals

½ tsp dried chilli flakes or dried mixed herbs 3 cals

1 clove garlic 4 cals

20g finely grated hard cheese, such as Cheddar or Parmesan 80–84 cals

1 medium egg, beaten 78 cals

50g reduced-fat ‘rubbery’ cheese, such as mozzarella 87 cals or Emmental 137 cals

or 50g soft goat’s cheese with herbs or other flavourings 135 cals

1-cal cooking spray

Topping

50g gorgonzola or dolcelatte cheese 155 cals

2 tbsp tomato purée 10 cals or 2 tbsp sun-dried tomato paste 28 cals

1 red onion, thinly sliced 38 cals

90g plum or cherry tomatoes, halved 18 cals

120g sprouting broccoli, (about 6 stems) steamed until tender 23 cals

2 tbsp tomato purée 10 cals or 2 tbsp sun-dried tomato paste 28 cals

handful fresh basil or rocket leaves 5 cals

black pepper

1.               Process the cauliflower florets in batches in a food processor to a flour-like texture. You can grate it by hand but it’ll be hard work! (Optional: microwave the ‘flour’ for two minutes. This seems to help the mix adhere but is not essential.)

2.               Press as much moisture as possible out of the mixture using kitchen paper. Do this twice or three times before making the dough. Set the flour aside.

3.               Preheat oven to 220°C/425°F/Gas mark 7. Line two baking sheets with silicone coated baking parchment and pre-heat. Place the flour in a bowl, add the chilli or herbs, garlic and grated hard cheese and combine, adding freshly ground black pepper. Make a well in the centre of the mixture, add half the egg and use your fingers to begin to mix into ‘dough’. Add the 50g of mozzarella/Emmental or goat’s cheese from the base ingredients and combine with your hands and add more egg if needed.

4.               Divide the mixture into 2 balls and place them on the lined baking sheet. Press down on the balls with your hands to form a thin pizza base of around 20cm, pushing the mixture carefully out to the edge, keeping it as even as possible. The mixture may break up, so just re-patch it with your fingers. If you like, spray a little 1-cal cooking spray on the top to increase the crispiness.

5.               Place in the oven and bake for 15–17 minutes, or until crisp. Check it after 10 minutes and if the edges are burning too much then turn the heat down to around 200°C/400°F/Gas mark 6.

6.               Remove the pizzas from the oven and add the topping ingredients. Start by carefully spreading the sun-dried tomato paste or tomato purée over the base then scatter over all other ingredients, except the basil or rocket, and bake for 5 minutes or until the cheese melts.

7.               To serve, trim any blackened edges (or leave them – I like those best) and add the rocket or basil leaves.

More ideas from the 5:2 Kitchen The base is a blank canvas: add a cheese, two veg and some flavourings/herbs for your favourite pizza.

My big life plot twist & how it has inspired a new project

Five weeks ago, I was diagnosed with breast cancer. One in seven women will receive this bombshell news in their lifetime so I am very far from alone.

It’s meant I’ve had to shift my diet priorities, though I’m still passionate about 5:2. But it’s also inspired a brand new writing project, which I hope might take some of the fear out of cancer treatment.

Me sporting my new, pre-chemo crop - on doctor’s orders

three big changes

Two days before Christmas I started weekly chemo, after a quick haircut to make scalp cooling easier (this can help you keep your hair). Already I’m bowled over by the expertise and kindness of my medical team.

Chemo is the biggest change. But two others have affected my daily life. 

First, I had to choose whether to carry on with 5:2, which I’ve been loving for 12 years now.

And second, I’ve started a real-time diary of my experiences. Only a few weeks ago, I was in a state of insomniac terror, but the more I learn, less scary it seems. And I want to share why treatment is not nearly as frightening as the movies would suggest.

My diary is called… My Big Fat Cancer Plot Twist – as a novelist, I’m fascinated by stories and unexpected tests of character… and so my story is going to be honest, funny, informative and hopeful. I’m still the same Kate. And, of course, the diary is totally free to read.

 Check out my diary here  

Here are some of the topics I’ve talked about so far…

Becoming an ice queen during chemo to see if I can keep some of my hair

The sliding doors moment of getting a diagnosis (sadly, I didn’t turn into Gwyneth Paltrow)

Why my tumour reminds me of a very windy festive vegetable…

Fasting and me: big decisions to make after diagnosis

My chemo will last for six months and involve five different drugs. After that, I’ll have surgery, radiotherapy, and perhaps oral chemo for some years.

It’s going to be a long old haul.

But, way before my diagnosis, I read research about fasting being useful for chemo patients - potentially reducing side-effects, and maybe increasing effectiveness, too.

Big question 1: should I fast during chemo?

I asked my oncologist this question very early on - was the evidence for fasting good, and could I try it? He said there is some promising but early research - that the theory was good but most testing wasn’t in real, live patients. If I wanted to try it, he had no objection.

Please note that this was advice to me as an otherwise fit and regular faster – nothing in this post is intended as medical advice for anyone else!

Those close to me were more concerned. After I found the lump under my arm, I lost my appetite due to the worry. That has never happened to me before!  I am very much a comfort eater.

I was a healthy weight starting treatment but a little lower than normal. Could fasting - and potentially a reduced appetite during chemo - put me in danger?

So I decided not to fast on the first chemo, and to see if I wanted to use it as a tool later. Now I’m three treatments in, and I haven’t yet done a 5:2 day because I’ve realised that eating little and often helps me feel less icky - the opposite of my usual intermittent fasting routine of one or two meals.

But intermittent fasting is more than just 5:2 – why 16:8 is working for me right now

I am sticking with 16:8 (eating during an 8-hour ‘window’ - sometimes it’s 10 hours if I feel nauseous). This offers flexibility with the potential benefits of fasting. I might do some low-calorie fasting during chemo days once I get more used to it.

Big question 2: if 5:2 didn’t stop me getting cancer, do I have any regrets?

One of my original hopes with fasting was that it might reduce my chances of developing cancer, and specifically breast cancer, because a lot of women in my family have had it.

Many friends have been shocked by my diagnosis because I have taken diet and exercise so seriously for so long. I mean, I’m shocked too. But my consultant said breast cancer generally is very random. Plain bad luck.

Meanwhile, I don’t regret a single fast day. I know that fasting has had multiple benefits for me – helping me stay a healthy weight, reducing my diabetes risk, allowing me to feel comfortable in my body without any deprivation.

And who knows whether I might have developed cancer sooner had I not fasted and started running?

I’m grateful that fasting has kept me in very good physical health, aside from the cancer, which puts me in the best position for treatment and recovery. The doctor confirmed this – and told me to keep on doing what I’d been doing.

My food priorities right now

I’m being very conscious of eating well as I enter treatment. And I have just two rules:

1: Protein and pleasure are my foodie priorities: Appetite will come and go, so I have given myself more leeway when I’m feeling poorly to eat less healthy foods if that’s all I fancy. I don’t eat much ultra-processed anyway.

But one thing I am paying more attention to is eating enough protein – this is really important during treatment and recovery, because it maintains muscle mass.

As a vegetarian, I might not always have made it top priority but I am now incorporating tofu, nuts, eggs, seeds, Greek yogurt or cheese into every meal. I’m also taking an omega-3 supplement, with the pharmacist’s approval, as it can help prevent some chemo side-effects.

2: I’m not going to worry about my weight: When I started reading about treatment, a lot of patients reported weight GAIN on my kind of chemo. And I felt a bit fed up, briefly. But treatment won’t last forever. I need food to fuel my response and recovery.

So if I gain a few pounds, 5:2 will help me lose them again once I’ve ended treatment. For now, what will be, will be.

In writing news

My head’s too full for writing fiction right now. But I have been working on two brilliant podcasts – the history show, A Short History of… (here’s my episode about Marilyn Monroe). And if you love true crime, try Murder They Wrote (here’s one I researched for brilliant presenters Laura Whitmore and Iain Stirling about The Scream Thieves).

You can read my diary here, for free.

My 11th fastiversary - and how I got my confidence back!

Today is my official 5:2 Fastiversary – eleven years to the day since I first tried intermittent fasting. And I wanted to share some really raw, personal stuff about my last 12 months - and some hard-won lessons that I hope might help you too!

I went to the Royal Pavilion in my home city of Brighton this morning as the weather was sunny for the first time in ages! But only a few months ago, I wouldn’t have posed like this or worn this dress as it was too tight and made me feel so self-conscious… read on to hear why!

My rubbish 2 years - and how I got back on track!

Right now, I’m feeling good. But this time last year, I wasn’t exactly a beacon of body positivity. OK, I was still well within the ‘healthy BMI’ range. I was fitting in my 5k runs, and squeezing into my jeans (just about). But the inner confidence fasting had given me for so long was AWOL.

Where had my confidence gone?

If you are a regular newsletter reader, you’ll know I was grieving my parents and other losses. Plus dealing with ill health issues close to home, not to mention massive work disappointments. Fasting was still part of my routine, once a week, and it saved my vegetarian bacon by helping me stay in reasonable shape.

The fast days were fine but the other days – not so much. Back in 2012, when I’d been at my heaviest (11 stone 7 or 161lbs or 73kg) and least healthy, fasting had been revolutionary. I quickly achieved my goal of breaking through the 10-stone barrier – and I found it easy to eat well and in moderation on non-fasting days. Soon I was down to 9 stone 7 (that’s 60kg or 133 lbs), even less in the summer months. I wrote the book about it - well, six in total. It was my new normal, the best thing I’d ever tried.

And I stayed that way for nearly a decade…

Moderation? What’s that again?

But in the last two years, the stress of caring and grieving made me crave sweet things again. Plus, I think I was so overwhelmed by upset that my ‘off switch’ stopped working on non-fasting days.

My weight crept up. Friends insisted it was barely noticeable, but the lovely clothes I’d made for myself were tight and I felt ashamed.

Then, in January 2023, I was ill for over a month – an ‘old school’ virus that made me eat for comfort. When I recovered, I was approaching 10 stone/63.5kg and that didn’t feel good to me. So I decided to keep fasting but add in a lower-carb veggie approach – something that had worked well for me years ago when I was in my 30s.

When you have to recalibrate…

Nothing happened. Didn’t lose a single pound. Maybe it’s being past the menopause, or due to my stress levels but low-carbing no longer works for me. I lost no weight and felt very light-headed when I tried to run.

Next, I wondered if I could reduce the emotional pressure on myself by accepting that around 10 stone (140lbs or 63.5kg) should be my new ‘comfortable’ weight. It’s in the healthy BMI zone.

But that really didn’t help either. While for many people, it’d be fine, I know what I’m comfortable with. I am pretty short and I don’t carry extra pounds very well.

I also tried the Zoe plan – I loved the science part. But though I’d always guessed that my blood sugar control was RUBBISH, having it confirmed was disheartening. My parents suffered so much with type 2 diabetes, and I feared I was destined to be the same way, despite my decade of careful fasting. The food choices the plan recommended weren’t that tempting (I will share my full review one day soon) though it reinforced what I already knew about increasing diversity in my diet.

The Embarrassment Factor

Some days I felt I’d gone back in time to my days BF: Before Fasting. Out of control, embarrassed by my rounded tummy. Even worse, I was an accidental ‘diet guru’ now, yet I wasn’t where I wanted to be. From the outside, I still looked OK, yet inside I was low.

But the darkest hour comes before dawn. Spring sprung. My grief became less acute and some of my other worries faded a little. I cut down from having a glass of wine four nights a week to two. I started to feel I was taking better care of myself. And I didn’t weigh myself for ages.

June was a month of travel – and temptations. France first, then Greece. All the delicious cheese, patisserie, baklava, and yes, I was also drinking wine most evenings at sunset. I did eat loads of salads and the food was most unprocessed and very fresh. I also walked and swam a lot every day. But even so, I dreaded getting on the scales again when we got home.

Scale Victory…

But to my surprise – I’d actually lost weight. Encouraged by that, for the last 6 weeks I’ve been experimenting with longer fasts, to boost my immunity as well as fat loss: the scientific research on fasting safely has come on so much. On fasting days I’ve extended the time without eating up to 24 hours, and it’s really added to that reset effect (it’s REALLY important to check with a doctor if it’s suitable for you before doing the same, especially if you have acute or chronic health issues).

Within 3 weeks I was back at 9 stone 7 pounds (that’s 60kg or 133 lbs) and I’ve stayed there. But it’s not the numbers on the scale I’m celebrating as much as the way I feel in my favourite clothes, the energy I have, and the confidence it gives me to be the healthiest version of myself again.

I’ve turned a corner, just as I did 11 years ago this month. Sure, 7lbs doesn’t make a huge difference to my health – even before this, I’d maintained 75% of the weight I lost 11 years ago. But I am back to feeling great - happy to have my photo taken by another person again (as opposed to doing a very carefully controlled selfie). Plus the ability to eat well without cravings is wonderful.

So are my lessons from the last year?

Lesson one: Keep flexing your fasting muscles

Make changes and recalibrate if your old plan isn’t working as well. Your body changes over time, and so does the science. Challenge yourself but don’t throw out an approach, like fasting, if it’s worked for you before.

Lesson two: life happens, be kind to yourself…

I’m always honest in my emails and so you may have guessed that I’m not great at cutting myself some slack, even now. But telling yourself you’re rubbish or a failure never helps… try to turn your inner voice into a supportive best mate, rather than a harsh head teacher. It’s no coincidence that I started losing the weight when I went on holiday and relaxed…

Lesson three: allow yourself the pleasure of good food

Diets are a balance – yes, my blood sugar control might predispose me to diabetes. No, it doesn’t mean the odd cake will kill me. Sometimes cake is exactly what I feel like – but the nicer I am to myself, the more I feel like eating the tasty and healthy stuff! When I was in Greece and France, I probably ate more but avoiding processed and focusing on fresh made a big difference.

So, that’s my end of year report. After 11 years, my fasting regime is off to big school – and I reckon I’m back in the top stream… If you’ve found this useful, remember you can always get inspiration from my books and podcasts!

Book birthdays in UK & US January 2023

It’s my actual birthday this month - plus two book birthdays for Owner of a Lonely Heart! My gorgeous second chance story of fate, friendship and creating your own version of family is out in paperback in the UK today – hooray - and published for the first time in the US on January 17!

Owner of a Lonely Heart is a novel that also features 3 of my favourite things: Bristol, English beaches and a border terrier dog… the story centres on bravery, good and bad dads, good and bad dogs, and the power of connection.

So far, readers are loving it. And now it’s in paperback (as well as ebook and audio, of course), it’s even better value. So if you’re in the mood for a book to lift your spirits and give you a taste of sunshine, Owner of a Lonely Heart is the book for you!

Which cover do you like best?

 Buy the book on Amazon UK  

 Buy the book on Amazon US  

 Buy at Waterstones.com in the UK  

 Buy for international delivery from the Book Depository