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Enjoy sprouts at peak season as a delicious side or turn leeks into a moreish dip with these two plant-based recipes from Bettina’s Kitchen.
How to make vegan smoked ‘salmon’ out of carrots, banana peel ‘bacon’ and pickle all your leftover veg.
Turn banana skins into vegan ‘bacon’, simmer peelings into stock and other tips to make your food go further and save money.
Misleading claims around processed meat alternatives are blocking a shift to sustainable food systems, warns a new report.
Eating, ethics and ecology: Rob Percival’s new book explores the psychology and emotions behind our meat choices and the wider implications for politics and culture.
Issue 12: Fairness and five years.
Find out more about Wicked Leeks and our publisher, organic veg box company Riverford.