Articles
What to Eat
Slipping spelt into the British bowl
We attended the launch of the Great British Spelt Recipe Collection, aiming to popularise the health benefits of this ancient grain
The rise of the fava bean
Over half a million tonnes of fava beans grown in the UK are exported elsewhere. We learn about one groups mission to revive this humble ...
Frugal food
Nick Rapps, head butcher of Sheepdrove, shows you how you can eat well, even on a budget, simply by eating better quality meat, less often
The meat course
We sent our vegetarian intern, Julianne, on Trealy Farm's Meat Course. Will a sustainable approach to raising and killing livestock chang...
A walk on the wild side
Beneath the cheeky chappy exteriors of the Three Hungry Boys, Francesca Price discovers three men who care passionately about their food ...
No fishy business
As the sales of sustainably sourced fish rise sharply in supermarkets across the UK, Elisabeth Winkler takes a look at a fish company tha...
Sustainable foraging
Ulla Kaja Radeloff shares practical guidelines to ensure that plants popular on the foraging list continue to flourish. Long may we enjoy...
Old fashioned cheese
Patrick's farm re-introduces the traditional method of cheddar cheese making, after a visit from Randolph Hodgson, founder of Neal's Yard...
Cleo the friendship bread
Cleo is a friendship bread sourdough starter that gets passed from friend to friend around the country. Eco-chef Tom Hunt, shows you how ...