'Trade deals risk sustainable food'

Henry Dimbleby has warned that new trade deals jeopardise future of sustainable food in the UK.

Scare yourself into eating pumpkin

This Halloween Louise Gray is making sure her pumpkin is for eating, not just carving

Brits are eating 17 per cent less meat

New data suggests Brits are eating less red but more white meat, despite campaigns seeking to inform around soy in poultry feed linked to deforestation.

A hemp revival

Wrongly associated with the effects of marijuana, hemp is a highly sustainable crop that can be used for food, textiles or building materials. We find out more in a new investigative film.

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Top recipes to celebrate kale

As the days cool and autumn colours emerge, fresh British-grown kale comes into season offering a delicious splash of green in these top five kale recipes.

Time to throw away our rubbish mindset

Down the sink, in the bin or in the recycling – following the end destination of what we throw away could help shift our mindset away from disposable to reusable, writes Anna Turns.

Raymond Blanc's Tarte Boulangère

Celebrity chef Raymond Blanc shares his favourite traditional apple recipe to celebrate the official start to the British season.

Opening the door to nature

Meet the organisations challenging a history of exclusion in the countryside to provide equal access to nature, green spaces and outdoor activities.

Using your veg box: Ottolenghi-style

‘Smooshed, grated, grilled, roasted’ – the team at Ottolenghi’s Test Kitchen have come up with the ultimate guide in how to use your veg box.

How to really tackle climate change

Five experts share how to make a meaningful climate action in food, fashion, flying, fuel and finance.

What has COP26 got to do with your breakfast?

Wicked Leeks’ reporter at the climate talks looks at what leaders will discuss and what it's got to do with your food choices.

'Humanure': Flushing for fertiliser

Treated sewage waste is often applied on farmland as a fertiliser. While contamination issues have brought controversy to the practice, is a small-scale, localised approach the answer?

What is quince and how to cook it

Try homegrown quince poached in white wine for a delectable dessert, baked into a tagine or infused into vodka for a perfect gift or seasonal tipple.

Know your autumn squash varieties

Marvellously bright and beautifully varied veg that herald the start of autumn - get to know the different squash varieties and how to use them.

Best of the bitter flavours

Bitter flavours like radicchio and pain de sucre are delicious and a great boost to the system in colder months.

Wicked Leeks summer edition: Out now

With a focus on regenerative farming, a cover interview with ethical restaurateur Asma Khan and we answer your questions on price, plastic and organic farming.