3rd July 2020
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Radishes are great pickled, which is what chef James does with them in this week's Veg Hack. The leaves are great to eat too - don't waste them! James cooks these up with garlic, soy sauce and toasted peanuts, to serve with the sweet pickled radish for a really simple dish that uses the whole vegetable.
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.
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New report outlines how diets can support an ecological farming system in the UK to cut carbon, restore nature and preserve farming livelihoods.
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Set up by Guy Singh-Watson, Riverford now delivers across the country with a full range of fresh produce, meat, dairy and more.
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The twin crises of climate change and biodiversity losses will be the defining stories of our future, but it is not too late to change direction.
Here at Wicked Leeks, our mission is to help inform and inspire positive change. Our journalism is free to all because of this, but we want to reach as many people as possible who share our desire for a better world. We know our readers are some of the biggest advocates of sustainable living, and you can help us grow this movement by sharing this article widely, with your friends and on social media. Now is the time to act.
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
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
From hasselback Butternuts, to a Delicata tarte tatin, or maybe a griddled Crown Prince - test your squash variety knowledge and get creative with these brand new seasonal Veg Hacks for squash.
By James Evans - 20th October 2020
