Packed full of exclusive news, features and opinions on sustainable food and ethical business, as well as seasonal recipe inspiration and ethical living tips, Wicked Leeks issue 4 is available to all. As coronavirus continues to shape our lives, this issue looks further ahead to ask how the pandemic might spark our transition to a greener society, and whether our new-found lockdown food and cooking habits will last. Read about the trend for ‘regenerative agriculture’, the UK’s first British-grown oat milk, and whether plant-based crops like lentils hold the key to sustainable farming. Plus seasonal recipes to embrace the best of Autumn harvests, forage like a chef and prep your own garden for next year.
Ever wondered what rewilding actually means? Or what’s the difference between grass-fed and organic? Put your questions to our experts and have them answer in full.Learn more