Wicked Leeks issue 5 out now

Featuring a cover interview with Hugh Fearnley-Whittingstall, this issue explores the power of positive thinking, how to scale up sustainable farming and renewing the joy of food in 2021.

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Citizens called for views on gene editing

Government consults public on views to deregulate gene editing as campaigners warn of unknown impact and locking in intensive farming.

Roots to fruits: The demise of the greengrocer

In a new regular column, author of The Ethical Carnivore Louise Gray explores her roots in the greengrocer trade and the stories behind some of the most popular fruit and veg.

Best recipes for juicing

Juicing is the quickest, easiest, and tastiest way to increase fruit and veg intake. Here is our guide on how to make the best juices.

The power of 'what if?'

All too often we default to dystopian images, rather than allowing ourselves to believe that it could actually be amazing: more connected, happier, healthier, with cleaner air, better food.

A force for change

Campaigner, TV presenter and food writer Hugh Fearnley-Whittingstall meets Nina Pullman to talk influence, how to inspire change and what healthy eating really means.

‘Regenuary’ opens debate on ethical diets

New campaign seeks to highlight importance of where food comes from and take aim at environmental claims of Veganuary.

Through a new lens

Chef Gizzi Erskine tells Jack Thompson why her new book links recipes to regenerative farming, and why her life as TV personality is behind her.

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Don't forget the veg in Veganuary

Vegan food needn't be complicated or reliant on expensive meat and dairy alternatives; there are so many incredible recipes that can be made with just plants in their purest form.

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Local food 'could save the world'

Local food systems can increase biodiversity, cultivate social cohesion, create jobs, and even make us happier, conference hears.

Make your own marmalade

A calming January marmalade-making session is a good antidote to the mayhem of Christmas and New Year. Put the radio on, get peeling, slicing and simmering, and fill your house with the distinctive bittersweet aroma.

‘A melting pot of change-makers’

Wicked Leeks' reporters round up the highlights from the Oxford Real Farming Conference with speakers discussing indigenous and workers’ rights and routes to sustainable food.

How to cook through a third lockdown

Send homemade treats to distant friends, test out a new cuisine, or simply revert to comfort food – here are our cooking tips for lockdown three.

Neonics back on the menu

Emergency approval of previously-banned neonicotinoid pesticides to help sugar beet farmers has been described as a ‘backward step’.

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Plant-based recipes for gut health

Start the day with banana and blueberry pancakes, snack on healthy carrot cake bites and slow cook a delicious plant-powered stew with these new vegan recipes.