After Veganuary, what comes next?
The movement has grown exponentially in the past five years – but, asks Lizzie Rivera, is the way all vegan food is produced as ethical as the eater might think?
How to make Romy Gill's spicy chickpeas
Thanks to the convenience of the tinned version, making this dish has become a whole lot quicker, says Romy Gill
‘Fakeaway’ cookbook recipes: Jalfrezi meatballs to flatbread pizza
Forget giving up your beloved takeaway – all you need to do is turn it into a DIY operation with Chris Bavin’s healthy ingredients and savvy shopping ideas. You’ll never notice the difference
Sustainable beef: Can Gaucho survive in the age of ethical eating?
The go-to steakhouse of the Noughties is reinventing itself with smaller, better quality cuts, offsetting its carbon and replanting trees in the Amazon. But, asks Ed Cumming, can carbon-free beef ever be achieved?
How to make southern Indian-style vegetable curry
It’s a milder form of cooking from the continent, with less heat, and easily identifiable by its curry leaves, says Beverley Hicks. Just make sure they’re fresh and not dried
Emile restaurant review: Catch it while you can
From the team behind the Drapers Arms pub is this pop-up, with simple, but competent cooking full of unfussy piggy joy and the capital’s new pasta standard, says Ed Cumming