- Eating & drinking
- Meat
- Plant-based
How to host a sustainable BBQ
From charcoal, fire lighters, meat and of course veg – here’s how to hold the perfect sustainable BBQ as summer finally gets into gear.
By Becky Blench - 27th May 2021
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BBQ
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- Eating & drinking
- Flexitarianism
How to cook veg on open fire
BBQs aren’t only the home of steaks and popping bangers; fresh seasonal veg can be just as happy above a pile of glowing embers. Here's how to cook veg over an open fire.
By Bob Andrew - 26th April 2021
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- Eating & drinking
- Recipes
Best Easter recipes to celebrate spring veg
Easter might be slightly less sociable this year, but make the most of a sunny forecast and try BBQ-ing your favourite spring veg with our top Easter Day recipes.
By Becky Blench - 1st April 2021
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- Eating & drinking
- Flexitarianism
How to BBQ spring veg
Spring is the time of year when the first new-season crops are ready to harvest, while the first warm sunshine days are just around the corner. Combine the two with these top tips for barbecuing all…
By Bob Andrew - 31st March 2021
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- Recipes
- Eating & drinking
How to host the best veggie BBQ
From flavour-packed French summer classics, seasonal stars and fire-blistered favourites - try these top five vegetarian BBQ recipes and make veg the star of the show.
By Emily Muddeman - 11th August 2020
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- Eating & drinking
- Recipes
How to BBQ summer fruit and veg
From blistered and charred aubergines to grilled watermelons with whipped feta – read on to find out how to BBQ all your favourite summer fruit and vegetables.
By Becky Blench - 25th July 2019
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Latest articles
- The big interview
- Eating & drinking
- Local sourcing
For the love of food
Honey & Co’s Sarit Packer and Itamar Srulovich are the ultimate foodie travellers, telling Nina Pullman about the joy of hyper seasonal eating and how to find where the locals eat.
By Nina Pullman - 17th June 2021
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- Eating & drinking
- Recipes
How to celebrate the Veg New Year
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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- News from the farm
A samphire start to summer
Every year we worry that the annual samphire will be out-competed by salt-tolerant perennials like sea purslane, but there seems to be just enough movement of the mud to keep the habitat open.
By Guy Singh-Watson - 16th June 2021
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- Plastic
- Packaging
- Ethical business
Why we need to become a refill nation
Alongside the opportunity to shop via refills, we also need to work on our own mindset. Surely the minor inconvenience of taking containers with us is a worthy price to pay to help cut plastic?
By Becky Blench - 16th June 2021
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- Environment & ethics
- Ethical business
- Organics
Your questions answered
Ever wondered what rewilding actually means? Or what’s the difference between grass-fed and organic? Or perhaps you’ve heard it’s good to cut down meat but don’t know why or how?
By Wicked Leeks - 16th June 2021
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- Environment & ethics
- Grow your own
- Net zero
B&Q leads on peat-free compost
Garden retailer becomes the first to commit to 100 per cent peat-free compost after attention grows on the urgent need to protect peatlands and store carbon.
By Rebecca Smithers - 15th June 2021
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