The Dopamine Diet by Tom Kerridge

The Dopamine Diet by Tom Kerridge sets out a low-carb approach designed to keep flavour at the centre of every meal. It is positioned as a plan for people who find long-term dieting difficult, with recipes built around ingredients described as triggering the release of dopamine, the so-called “happy hormone”.

Kerridge links the method to his own weight loss of 11 stone over three years. The book highlights “hero ingredients” including yoghurt, meat and chocolate, and focuses on cutting out alcohol and starchy carbohydrates in favour of plenty of protein, fresh fruit and vegetables. Alongside the dietary framework, it presents dishes intended to feel like everyday food that can be shared with friends and family.

Key details

• Author: Tom Kerridge
• Low-carb diet approach with an emphasis on flavour
• Recipes described as supporting dopamine release
• Includes “hero ingredients” such as yoghurt, meat and chocolate
• Encourages avoiding alcohol and starchy carbs in favour of protein, fruit and vegetables

Synopsis

The book introduces a low-carb way of eating that aims to be easier to stick to over time by prioritising meals that taste good. It outlines a shift away from alcohol and starchy carbohydrates, and towards protein, fresh fruit and vegetables, with recipes built around ingredients associated with dopamine release.

Example dishes include spinach, bacon and mint soup, roasted onion salad with fried halloumi, shepherd’s pie with a creamy cauliflower topping, soy glazed cod with chilli, garlic and ginger, braised beef with horseradish, Chinese pork hot pot, and chocolate mousse with sesame almond biscuits.