Home of the Padron pepper, Galicia is famed for its abundant produce, food culture and exceptional seafood. While we may have to wait for holidays abroad, now is the time to bring a taste of Spain…
By James Evans - 4th August 2021
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Presenter of Riverford’s Veg Hack videos and chef James Evans rounds up his best and most simple kitchen tips: from chopping to heat.
By James Evans - 29th July 2021
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After months of eating hardy winter veg propped up by colourful additions from the continent, it’s an absolute joy to be eating fresh and local again.
By James Evans - 17th June 2021
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Often discarded, eating lesser-known cuts of meat or offal helps cut waste in meat supply chains, save money and get extra nutrition and flavour into your diet.
By James Evans - 3rd February 2021
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From veg hacks, to timings, to DIY nibbles, and the perfect turkey: read our top tips for a chef’s Christmas and enjoy a stress-free dinner full of delicious food.
By James Evans - 8th December 2020
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From the flamboyancy of the red cabbage, to conical trumpets of joy, or crinkle-leaved beauties – there’s a lot more to cabbage than meets the eye, writes chef James Evans.
By James Evans - 17th November 2020
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This year, for the first time, I am not soothed by Keats’ words. His complacency feels out of reach in a world rocked by Covid, Brexit, and climate catastrophe, and a farming year that refuses to…
By Guy Singh-Watson - 23rd September 2021
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A traditional farmer on the outskirts of Bristol is fighting to keep her land out of the hands of housing developers.
By Nina Pullman - 23rd September 2021
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Fertiliser is in the news this week, but it’s a broad area that includes anything from sewage sludge to green manure. We find out more for Your Questions Answered.
By Wicked Leeks - 22nd September 2021
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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?
By Hugh Thomas - 22nd September 2021
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With historical links to so-called 'witchcraft', foraging for food is one of the few ways we can sever reliance on the established food and medical system, writes Louise Gray.
By Louise Gray - 21st September 2021
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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.
By Becky Blench - 21st September 2021
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