Nature boosts mental health, finds report

New research has found being close to nature improved mental health during the pandemic while inequalities persist around who has access to restorative green space.

Eating for gut health

As research increases what we know about the link between diversity in diet and gut health, Emily Muddeman gave it a go herself, eating 30 plants a week and sharing her tips.

The north face of farming

Scottish farming is associated with rugged conditions and poor land, but there is a growing progressive movement that wants to change this perception, finds Jack Thompson.

How to eat rhubarb

Rhubarb's sharp, fruity flavour makes for some intriguing savoury pairings. If you want to expand your rhubarb repertoire here are a few ideas to get you started.

Small but mighty: Wicked Leeks issue 6 is out now

Cover star, Jyoti Fernandes, tells of the small producers standing up for their rights, while elsewhere we explore climate-friendly eating and how to eat seasonal in spring.

Treasures of the deep

The murky world of deep sea mining threatens both rare biodiversity and longstanding carbon stores in the race to find minerals for electric vehicles. Anna Turns investigates.

How we eat can change the world

Until now I have been gentle in my approach to asking people to shift how they eat, to put plants at the centre of their plates, writes food writer Anna Jones.

Brexit brings chaos to small business

Brexit has left small businesses reeling as new trade rules mean exports to Europe have ceased in some sectors, while others face thousands in new weekly paperwork costs.

Make your own spring drinks

Wow friends at garden gatherings or treat yourself to a homemade brunch cocktail with these three spring drinks from mixologist Gem Stadden.

How to reduce your carbon footprint

Switching energy, choosing an ethical bank, shifting your diet and choosing green transport can all help reduce your carbon footprint.

Net zero and natural habitats

Could the huge surge in interest in net zero help restore our depleted natural habitats while storing carbon? Nina Pullman investigates.

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Top five plant-based recipes for May

Liven up your May menus with these delicious springtime recipes for spinach, asparagus, carrots and sweet potato.

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Seasonal eating: Asparagus and broad beans

As spring emerges, we celebrate the start of the Spanish season with these new recipes for asparagus and broad beans, ideal for the first post-lockdown get-togethers.