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  • OMAD Day 6. Personal bests

    Personal Bests & Reflections

    Training Milestones

    • The Potato Heist (Weighted Vest Run): Who knew you could carry what felt like 4 bags of 2.5 kg potatoes (actually a 10 lb weighted vest) from the supermarket, run 8.5 miles with it, and follow it up the very next day with another 7.5 miles?
    • The Consistency Streak: I have now completed 56 consecutive days of workouts. Having started running with the 10 lb weighted vest back on July 26 (8.5 weeks ago), I am now approaching 82 days of total consistent training.
    • Cross-Training: Sunday involved a spin session, and today pushed through 1 hour on the stairmaster.

    The OMAD Journey

    • The Fasting Milestone: Transitioning from a background of 4 meals a day to migrating through 4 meals in 4 days and a 24-hour fast, I’ve fully embraced the OMAD (One Meal A Day) diet. On Thursday, I was so hesitant I didn’t even write it down—and tomorrow I approach my 6th day, marking another major personal best.
    • Sacred Meals: Meal times are now genuinely looked forward to and treated as sacred.
    • The “Mental High”: On two occasions, breaking my fast with cranberry cheese, full-cream milk, nuts, and raisins has provided nothing short of a mental high. The downside? It induces sleep almost as quickly as an anesthetic injection in an operating theatre.

    What I Learned From OMAD

    • Mental Clarity: Brain fog has completely vanished. I’ve been stringent and adapted to it, though the first couple of days were definitely the hardest. Now, I simply look forward to my single morning drink of mushroom coffee, ghee, and coconut oil.
    • Body Cues: Out of the 5 days so far, today was the first time I experienced mild stomach rumbles, purely due to waking up early at 5:00 AM.
    • Normalization: I’ve looked into the reasons behind the physiological responses, and should you be on OMAD yourself, these experiences are entirely normal.

    What Tipped the Scale

    Without a doubt, a video I watched played a massive part in my decision. It featured a creator we follow who underwent surgery for excess skin removal after successfully losing weight.

    As someone who endured repeated surgeries on a leg injury when I was younger, my immediate reaction wasn’t just a collective sense of achievement—it was an empathetic remembrance of the physical pain. But I could also see that after falling from over 30 stone, many people face a long road of ongoing challenges. Years down the line, others may face frustration over rapid weight loss, the inability to afford corrective surgery, or continued physical discomfort.

    From that video, two realizations hit me:

    1. The Food Industry: The food industry has a lot to answer for. I recently downloaded the Yuka app (it’s free—give it a try), and it highlights foods that are carcinogenic. Seeing the low scores on everyday foods I’ve been buying under the assumption that they were “all right” is frankly surreal. (If you’re on your own journey, comment “Change” for a list of 5 things that I consider great.)
    2. Caloric Reality: I realized that training is fundamentally illogical without aligning caloric intake with energy expenditure. If I wanted to look healthier, it didn’t require inventing some brand-new effort I hadn’t used in 35 years; it simply required a far more stringent, disciplined approach to consumption.

    Self-discipline is entirely possible.

  • The Ultimate Cozy Dinner: Salmon “Scale” Pie

    The Ultimate Cozy Dinner: Salmon “Scale” Pie

    There is something inherently comforting about a classic fish pie—the creamy, herb-infused sauce, the tender chunks of fish, and the satisfaction of a warm, bubbling meal on a chilly evening. But let’s be honest: we eat with our eyes first.

    If you’re looking to elevate your midweek dinner game, look no further than this Salmon “Scale” Pie. It brings all the rustic comfort of a traditional British fish pie but trades the standard mash for a stunning, crispy potato topping that mimics fish scales. Not only is it visually arresting, but the texture combination of the creamy, saucy interior and the wafer-thin, golden-brown potato crust is absolutely unmatched.

    Ingredients

    • 500g mixed fish (Salmon, Smoked Haddock, and white fish like Cod), cut into bite-sized chunks
    • 50g butter
    • 50g plain flour
    • 500ml semi-skimmed milk
    • 1 tbsp Dijon mustard
    • Handful of frozen peas
    • Handful of fresh parsley, finely chopped
    • 3-4 large Maris Piper or King Edward potatoes, thinly sliced
    • Extra melted butter (for brushing)
    • Fresh thyme & sea salt flakes

    Method

    1. Prepare the Sauce: Melt the butter in a pan over medium heat, then whisk in the flour and cook for about a minute. Gradually pour in the milk, whisking constantly until the sauce is thick, glossy, and smooth. Remove from the heat and stir in the mustard and fresh parsley.
    2. Assemble: Place your fish chunks and peas into a medium-sized baking dish. Pour the creamy white sauce over the top, making sure the fish is well-coated.
    3. Create the “Scales”: Starting at the outside edge of the dish, carefully layer your thin potato slices in a circular, overlapping pattern, working your way into the center until the entire top is covered.
    4. Bake: Brush the potatoes generously with melted butter and sprinkle with fresh thyme leaves and sea salt flakes. Bake at 200°C (180°C fan/Gas Mark 6) for 25–30 minutes until the potatoes are golden, crispy, and cooked through.

  • The Only Quiche Lorraine Recipe You’ll Ever Need!

    The Only Quiche Lorraine Recipe You’ll Ever Need!

    Let’s be honest: there is something truly special about a homemade Quiche Lorraine. It’s the kind of dish that feels fancy enough for a Sunday brunch with friends but is actually incredibly comforting and simple to put together. Plus, that buttery, flaky pastry combined with a rich, savory custard? It’s hard to beat!

    I’ve spent a while tweaking my method to get the pastry just right—no soggy bottoms here!—and I’m so excited to finally share it with you all. It’s my go-to when I want something that looks impressive but doesn’t require hours of fussing in the kitchen.

    Whether you are hosting a weekend gathering or just looking to elevate your lunch game, this recipe is a total winner. There is something so satisfying about the process—from rubbing the butter into the flour to seeing that golden, perfectly set custard emerge from the oven.

    The Recipe

    Ingredients

     For the Pastry:

     200g plain flour

     100g cold butter, cubed

     3–4 tbsp ice-cold water

     For the Filling:

     150g smoked bacon lardons

     100g Gruyère or mature cheddar cheese, grated

     3 large eggs

     200ml double cream

     Freshly ground black pepper

    Method

    1. Prepare the Pastry: In a large bowl, rub the cold butter into the flour until the mixture resembles fine breadcrumbs. Gradually add the ice-cold water, mixing until the dough just comes together. Wrap it in cling film and chill in the fridge for 30 minutes.

    2. Blind Bake: Preheat your oven to 200°C (180°C fan). Roll out your chilled pastry and use it to line a 23cm loose-bottomed quiche tin. Prick the base with a fork, line with baking parchment and baking beans, and bake for 15 minutes. Remove the beans and paper, then bake for a further 5 minutes to ensure the base is crisp.

    3. Sizzle the Bacon: While the pastry is baking, fry the bacon lardons in a pan until they are golden and crispy. Drain off any excess fat.

    4. Create the Custard: In a jug, whisk together the eggs and double cream. Season generously with freshly ground black pepper.

    5. Assemble and Final Bake: Scatter the crispy bacon and grated cheese evenly across the base of your pastry shell. Pour the egg and cream mixture over the top. Turn the oven down to 180°C (160°C fan) and bake for 30–35 minutes, or until the filling is set with just a slight, gentle wobble in the middle.

    6. Rest and Serve: This is the most important step! Let the quiche rest for at least 15 minutes after taking it out of the oven. This allows the custard to firm up, ensuring you get that perfect, clean slice every time.

    Why the Magic is in the Method

    The real secret is in the blind baking. Taking that extra few minutes to prep the crust makes all the difference in the world. It creates a sturdy foundation that holds the rich, creamy custard without losing its crunch.

    Once you’ve got that down, the rest is just a simple matter of whisking, sprinkling, and baking until it has that gorgeous, golden, slightly wobbly finish. Give this a try this weekend, and let me know how it goes! I’d love to see your creations—don’t forget to tag me!

  • The Exercise-As-A-Chore Paradigm

    The Exercise-As-A-Chore Paradigm: For the vast majority of the population, movement is not viewed as a joyful, autonomous habit or a lifestyle baseline. It is perceived as an intimidating, exhausting chore reserved for a tiny sub-culture of gym enthusiasts.

    The Excess Weight Baseline: Public health tracking—such as data from the Health Survey for England—shows that roughly 66% of adults are living with excess weight, with around 30% clinically classified as obese. What looks striking or concentrated on a sunbed-lined pool deck is actually the standard baseline of the modern adult demographic. 

    Video: Crouched down alone under a beautiful thatched outbuilding in Mexico I saw the sky turn from dark to light and two lads with an obvious interest in weights walked by one remarked “Well done mate!” this is what I replied.

    “I can walk by the side of a pool and spot one person after the other on the sunbeds who are obiously struggling with weight issues, ranging from being mildly obese to totally stuggiling to move comfortably.

    And in that hotel complex I can go to a well orchestrated fully equipped gym and see two to three people. This is in a hotel with 955 rooms.

    Zooming out from the microcosm of a resort pool deck to the macrocosm of the sedentary general population reveals a deeply entrenched societal blueprint. That hotel scene is effectively a magnified mirror of everyday modern life

    The Gym Attendance: Observing 2 to 3 people working out in a fully equipped facility out of nearly 2,000 guests represents a gym utilization rate of roughly 0.15% to 0.2% at any given moment.

    Gym Intimidation: Hotel gyms are notoriously underutilized by the average traveler. Many guests feel self-conscious working out in unfamiliar hotel fitness spaces, especially if they are already feeling insecure about their physical fitness or weight.

    You know what to do, you know exactly what to do, go and do it.

    Do it with a run, a band, a mat. Do it alone if need be.

    A well man (or woman) wants for a thousand things whilst a I’ll man ) or woman wants for only one.

    Pic: Nothing tastes as good as feeling good does.

  • Better Than Takeout: Easy Turkish Manti at Home

    Better Than Takeout: Easy Turkish Manti at Home

    If you haven’t tried this garlic yogurt pasta yet, you are seriously missing out! It’s the perfect blend of savory, tangy, and dangerously addictive. While traditional Manti can be a labor of love, this version delivers those iconic Turkish flavors in a much more approachable way.

    The secret to this dish is the contrast between the cool, garlicky yogurt and the sizzling, spiced chili butter that you drizzle over the top right before serving. It’s comforting, vibrant, and guaranteed to become a new staple in your dinner rotation.

    Ingredients

     455g Lumache pasta shells

     565g Minced beef

     235ml Sweet onion, grated

     4 cloves Garlic, minced (divided)

     1 tsp Ground cumin

     2 tsp Sweet paprika

     1 tsp Aleppo pepper flakes

     1.5 tsp Salt (divided)

     0.5 tsp Black pepper

     60ml Tomato paste

     235ml Reserved pasta water

     475ml Full-fat plain yogurt

     55g Butter

     Garnish: 475ml fresh cherry tomatoes (halved or quartered) and fresh parsley (chopped)

    Method

    1. Cook Pasta: Boil a large pot of salted water. Cook pasta according to package directions. Reserve 235ml of pasta water, then drain.

    2. Brown Beef: In a large, cold skillet over medium-high heat, add the minced beef and cook, breaking it apart, until browned and fat has rendered.

    3. Sauté Aromatics: Reduce heat to medium, add grated onion, and cook for 4-5 minutes until very soft. Add 2 cloves of minced garlic and cook for 1 minute until fragrant.

    4. Spice It Up: Add cumin, sweet paprika, Aleppo pepper, salt, and black pepper. Stir constantly for 30 seconds.

    5. Simmer Sauce: Stir in tomato paste, cook for 1-2 minutes, then pour in the reserved pasta water. Bring to a simmer, reduce heat to low, cover, and cook for 10-15 minutes.

    6. Yogurt Sauce: While the meat simmers, combine the yogurt, remaining 2 cloves of minced garlic, and 0.5 teaspoon of salt in a bowl.

    7. Chili Butter: In a small saucepan, melt the butter. Stir in the paprika and Aleppo pepper; sizzle for 30 seconds until fragrant, being careful not to burn it.

    8. Assemble: Divide pasta into bowls. Top with a dollop of garlic yogurt, a scoop of meat sauce, cherry tomatoes, and fresh parsley. Drizzle with the sizzling spiced butter and serve immediately.

  • The Best Cheesy Chicken Fajita Bake You’ll Ever Make! 🧀🔥

    The Best Cheesy Chicken Fajita Bake You’ll Ever Make! 🧀🔥

    Looking for a dinner that feels like a treat but takes minimal effort? If you’re anything like me, you’re always on the hunt for those “set it and forget it” meals that don’t skimp on flavor. Well, grab your oven mitts, because I’ve found your new go-to.

    This 50g Protein Cheesy Chicken Fajita Bake is seriously a game-changer. It’s got that classic fajita kick, all the melty, gooey cheese you could ever want, and it’s all made in one single baking dish. Less washing up? Yes, please!

    Why You’ll Love This Recipe

     Protein-Packed: With roughly 50g–55g of protein per serving, it’s a perfect post-gym meal or just a solid way to hit your macros while enjoying dinner.

     Minimal Effort: Seriously, it’s just seasoning, tossing, and baking.

     Crowd Pleaser: Even the pickiest eaters seem to love the combo of peppers, onions, and plenty of melted cheddar.

    What You’ll Need

    This recipe serves two, so it’s perfect for a quick dinner for two or easy meal prep for the next day.

    Ingredients

     Chicken: 2 boneless, skinless chicken breasts (approx. 450g–500g).

     Seasoning: 2 tbsp fajita seasoning.

     Veggies: 1 green bell pepper (or capsicum), 1 yellow bell pepper, 1 red bell pepper, and 1 medium yellow onion. Slice them all into nice, even strips.

     Cheese: 2 cups (approx. 200g–225g) shredded mature cheddar cheese.

     Garnish: 1 tbsp fresh chopped coriander (cilantro) to brighten it all up at the end.

    How to Make It

    1. Prep the Oven: Get your oven preheated to 190°C (375°F).

    2. Season the Chicken: Arrange your chicken breasts in a baking dish. Make sure they’re in a single layer. Sprinkle that fajita seasoning evenly over both sides—don’t be shy with it!

    3. Toss the Veg: In a separate bowl, toss your sliced peppers and onions together. Spread them out over the chicken in the baking dish.

    4. The Good Part: Sprinkle the shredded cheddar evenly over the top of the peppers and onions.

    5. Bake: Pop it in the center of the oven and bake for 30–40 minutes. You’re looking for the chicken to be fully cooked through and the cheese to be bubbly and golden.

    6. Serve: Once it’s out, sprinkle over the fresh coriander and serve it hot. I love eating this as-is, but it’s also great with a side of rice or wrapped in a warm tortilla!

    Protein Breakdown

    Each serving of this cheesy goodness packs a massive 50g–55g of protein. It’s the perfect way to feel full, satisfied, and ready for whatever your day brings.

    Give this a try and let me know in the comments how it turns out! Do you add extra spice or serve yours with sour cream? I want to hear your favorite ways to customize this dish!

    Happy cooking!

  • High Society at The Lowry Review: A Glamorous, Feel-Good Night at the Theatre

    High Society at The Lowry Review: A Glamorous, Feel-Good Night at the Theatre


    Rating: 4 out of 5 stars

    After returning from holiday with jet lag, High Society at The Lowry was exactly the kind of show I needed: light, frothy, glamorous and wonderfully easy to lose yourself in for an evening.


    This is pure Golden Age musical escapism, with a simple but charming plot, fabulous costumes, beautiful scenery and a brilliant cast. It has the feel of an old Hollywood film brought to life on stage, complete with romance, humour, misunderstandings and plenty of sparkle.


    What is High Society about?


    Set in the wealthy world of Oyster Bay, High Society follows Tracy Lord as she prepares to marry the dependable, if slightly dull, George Kittredge. However, her wedding plans are soon thrown into chaos when her charismatic ex-husband Dexter Haven returns to the family home.


    Things become even more complicated when journalist Mike Connor and photographer Liz Imbrie arrive to cover the society wedding for a magazine. They are hoping to uncover a family secret, but Mike soon finds himself drawn into the glamorous, chaotic world of the Lords — and perhaps a little too interested in the bride-to-be.
    It is not an overly complicated story, but that is part of the appeal. There is romance, family drama, sharp humour, jealousy and plenty of confusion as Tracy begins to question whether she is marrying the right man — or whether she should be getting married at all.


    The cast


    Helen George is wonderful as Tracy Lord. She is elegant, poised and perfectly suited to the glamour of the role, but she also brings warmth and vulnerability to Tracy as the wedding weekend begins to unravel.
    Julian Ovenden is effortlessly charming as Dexter Haven, Tracy’s ex-husband. He has a real old-school leading-man quality and a fantastic voice, making it easy to see why Dexter remains such an important figure in Tracy’s life.
    Freddie Fox brings lots of energy and humour as journalist Mike Connor. His character is initially unimpressed by the privileged world of the Lords, but his growing connection with Tracy adds another layer to the story. Carly Mercedes Dyer is also great as Liz, Mike’s quick-witted photographer colleague, while Nigel Lindsay gets plenty of laughs as the larger-than-life Uncle Willie.
    The supporting cast all help create a lively, polished production that feels full of personality from beginning to end.
    Beautiful scenery and fabulous costumes
    Visually, the production is gorgeous. The scenery creates the perfect setting for the Lord family’s glamorous waterside home, while the costumes are absolutely fabulous. There are elegant gowns, smart tailoring and all the glamour you would expect from a story set among high society.
    Everything feels polished and stylish without being overdone. It is exactly the kind of show where you can sit back and enjoy the spectacle as much as the story itself.


    Familiar songs and old Hollywood charm

    One of the nicest surprises was how many of the songs I recognised. I loved classic Hollywood films as a child, including The Philadelphia Story, the film on which High Society is based, so there was something particularly nostalgic about seeing this story on stage.
    The Cole Porter score is full of familiar, sophisticated songs and gives the whole production that unmistakable old-Hollywood charm. It is romantic, witty and glamorous, with plenty of toe-tapping moments along the way.
    Final thoughts
    High Society is not trying to be a deep or complicated musical, and that is exactly why it works so well. It is light, funny, romantic and easy to enjoy — the perfect choice if you want a feel-good evening at the theatre.
    With a strong cast, beautiful scenery, fabulous costumes and a soundtrack full of classic songs, this production at The Lowry is a lovely bit of escapism. It was the ideal antidote to post-holiday jet lag and a reminder of just how enjoyable a simple, stylish old Hollywood story can be.
    Overall rating: 4 out of 5 stars.

    Production shots courtesy of the Lowry website

  • You Need To Make This: My Absolute Favourite 20-Minute Burrata Pasta

    You Need To Make This: My Absolute Favourite 20-Minute Burrata Pasta

    Okay, let’s be real for a second. We’ve all had those evenings where you’re staring into the fridge, exhausted, and the idea of cooking feels like a marathon you definitely didn’t sign up for. You want something delicious, maybe a little fancy, but you also want to be on the sofa in half an hour.

    Well, friends, I have found the holy grail of weeknight dinners.

    Meet the Burrata and Chicken Spaghetti. It’s creamy, it’s vibrant, it has that luxurious “I totally spent all day in the kitchen” vibe, but it honestly takes about 20 minutes to pull together. It’s my go-to for date nights, dinner parties, or just when I need a little bit of comfort on a Tuesday.

    Why You’ll Fall in Love With It

    The magic here is in the contrast. You’ve got the smoky, spiced chicken, the jammy, concentrated flavour of roasted tomatoes, and then—the star of the show—that cold, creamy burrata that melts into the hot pasta as you toss it. It’s a total game-changer. Plus, the pine nuts add just the right amount of crunch.

    What You’ll Need

     The Tomatoes: 300g of cherry or grape tomatoes, halved.

     The Chicken: 650g of skinless, boneless chicken breast (tip: slice these thin so they cook fast and stay tender!).

     The Spices: 2 tsp of smoked paprika and 1 tsp of Italian seasoning.

     The Aromatics: A solid amount of garlic (4 cloves for the pasta, 3 for the tomatoes—measure with your heart, honestly).

     The Base: 225g of spaghetti.

     The Indulgence: 2 balls of fresh burrata cheese (don’t skip this!).

     The Finishing Touches: 50g of butter, a handful of fresh basil, and about 40g of pine nuts (toasted!).

    Let’s Get Cooking!

    1 Roast those beauties: Get your oven to 200°C. Toss your tomatoes with a splash of olive oil, the minced garlic, and a good pinch of salt and pepper. Spread them out on a tray and roast for 20 minutes. They’ll get all sweet and blistered—it’s amazing.

    2 Sizzle the chicken: While the tomatoes are doing their thing, season your chicken with that smoky paprika and Italian seasoning. Get a skillet nice and hot with some olive oil and fry them for about 5 minutes a side. Once they’re cooked through and have a nice golden crust, take them out and slice them up.

    3 The buttery finish: You know that pan you just cooked the chicken in? Do not wash it! Toss in your butter and the rest of the garlic. Let it melt and get fragrant—this is where all that flavour lives.

    4 Toss it all together: Boil your pasta until it’s perfectly al dente. Drain it, then throw it into the pan with the buttery garlic goodness.

    5 The Grand Finale: Plate up the pasta, tuck in your chicken and those gorgeous roasted tomatoes, and plonk a whole ball of burrata right on top. Sprinkle over your fresh basil and toasted pine nuts. Break into that burrata, give it a good mix, and prepare to be obsessed

    Seriously, you have to try this. If you make it, tag me in your photos—I want to see your creations!

  • Dolly Parton’s Peanut Butter Pie: A Sweet Slice of Southern Comfort

    Dolly Parton’s Peanut Butter Pie: A Sweet Slice of Southern Comfort

    If you’ve ever wondered what Dolly Parton eats when she’s craving something sweet, you are in for a serious treat today. I am talking about her famous Peanut Butter Pie! It is legendary for a reason—it’s ridiculously creamy, perfectly balanced, and honestly, it’s one of those desserts that disappears the second you put it on the table.

    Now, there is a tiny catch for those of us living in the UK: the original recipe calls for “Cool Whip,” which, as we all know, is nearly impossible to find on our supermarket shelves. But don’t worry! I’ve cracked the code. You can get that exact same, dreamy, cloud-like texture by using high-quality double cream whipped to stiff peaks. It’s rich, it’s decadent, and it feels just like the real deal.

    This is a total no-bake wonder, making it the perfect “make-ahead” dessert for when you’re hosting friends or just really, really craving peanut butter.

    Here is what you’ll need:

     225g (approx. 8 oz) cream cheese, softened

     190g (approx. 1 ½ cups) icing sugar

     250g (approx. 1 cup) creamy peanut butter (stick to a standard “no-stir” brand to keep the texture smooth)

     480ml (approx. 16 oz) double cream

     2 digestive biscuit crumb crusts (or graham cracker crusts)

    Let’s get baking (or, well, assembling!):

    1. Start by getting that cream cheese into a large bowl. Beat it until it’s lovely and smooth.

    2. Gradually sift in your icing sugar, mixing until it’s fully combined.

    3. Add in your peanut butter. Keep that mixer going on medium-high until the whole mixture looks light and fluffy.

    4. In a separate, chilled bowl, whip your double cream until it forms stiff peaks. Take your time here—you want it nice and firm!

    5. Now for the gentle part: fold the whipped cream into your peanut butter mixture. Be patient and use a spatula to keep all that beautiful air in.

    6. Pour the mixture into your crusts and smooth out the tops.

    7. The hardest part? The wait. Pop them in the fridge for at least 8 hours (or overnight is even better) so they can set perfectly.

    8. Before you serve, feel free to get creative with a drizzle of chocolate syrup or a sprinkle of crushed peanuts on top.

    Trust me, once you take that first bite, you’ll see exactly why this is a country music icon’s favorite. Let me know in the comments if you give it a try!

    Happy baking!

  • The Marriage Act by John Marrs — ⭐⭐⭐ 3/5

    The Marriage Act by John Marrs — ⭐⭐⭐ 3/5

    The Marriage Act by John Marrs — ⭐⭐⭐ 3/5
    I always get excited to pick up a new John Marrs book because I love how original his ideas are, and The Marriage Act definitely had a really interesting premise.

    It is set in a near-future world where married couples can sign up to a government-backed scheme designed to make marriages happier, stronger and more successful. In return, they receive lots of benefits — but the rules are strict, the monitoring is intense, and leaving the programme is not as simple as it sounds.
    As with all of John Marrs’ books, the concept is clever and slightly unsettling. I loved the idea behind it and could really imagine parts of it becoming possible in the future, which made it feel quite thought-provoking. The book follows several different characters and relationships, showing how the scheme affects people in very different ways. The problem being I didn’t find any of the characters engaging enough to want to be rooting for- and this is where it fell down for

    me
    However, although I enjoyed it overall, this one did not quite hit the mark for me in the same way that The One did. There were definitely plenty of twists, drama and moments that kept me reading, but I found some parts a little harder to connect with and it did not have me as completely hooked as I was hoping.
    John Marrs is still one of my favourite authors for a clever, fast-paced and slightly dark thriller, and I will absolutely keep reading everything he brings out. I loved the Passengers and also The One and this is in opinion not as good as either The Marriage Act is a good read with a brilliant concept, but for me it was a solid 3-star book rather than one of his stand-out favourites.