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Making more of your meal: Christmas pudding
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Making more of your meal: Fish pie
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Making more of your meal: Roast chicken
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From scraps to soil: How retired hens are reshaping farming in Cyprus
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Making more of your meal: Porridge
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Making more of your meal: Beans on toast
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Learning through the land: Can farm visits help to bridge the ‘nature gap’ for young people?
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The power of food for rehabilitation in prisons
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An interview with Bronwen Percival from Neal’s Yard Dairy
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Redesigning food products for nature to thrive
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The Puglia paradox: Why pest invasions and historically high prices could actually be good for olive oil
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For the love of Cawl
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Beans are good for people and the planet, so why aren’t we eating more of them?
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What we can learn from olives, chemistry, conflict and Cyprus
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The abundance of autumn: Apples, blackberries, beans and more
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Four UK crops you might be eating in 2035
