New Cardiff ‘Planet Card’ aims to make organic fruit & veg accessible to all

A new pilot programme has launched in Cardiff which aims to make healthy, planet-friendly food accessible and affordable for everyone – especially those facing low incomes and health inequalities.

‘The Planet Card’ will have a value of up to £11 per week – enabling holders to switch their normal weekly shop for fruit and vegetables to organically produced versions, without being left out of pocket. Shoppers will be able to use the card at a choice of stalls at any of the Cardiff Farmers Markets across the city.

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Seasonal August: What to Eat Now

August is an abundant month here in Wales, with fields, allotments and farmer’s markets overflowing with fresh produce. Which means it’s also the perfect opportunity to double down on eating locally, seasonally and ultimately – more sustainably. Eating locally produced food, when it’s in season, keeps more money in British farming and creates a more resilient, climate adaptive food system.

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Recipe: Fresh Tagliatelle with Onion, Peas & Welsh Asparagus

‘Frittedda’ is a light vegetable stew which originates from Sicily, but it also works brilliantly when used as a sauce for pasta. It’s the perfect dish for showcasing all sorts of vibrant spring vegetables – and though asparagus is not a traditional ingredient, the fresh green spears grown by Paul’s Organic Veg in Monmouthshire work brilliantly here.

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Recipe: Chocolate Stout Loaf Cake with Salted Caramel Frosting

I had a can of Toast Ale’s new 6.2% chocolate stout in the fridge – a new brew they’ve made from surplus bread & chocolate in collaboration with Divine Chocolate, as part of their ‘Rise Up for the Planet’ campaign. It’s a freaking delicious stout, so I figured it would also taste amazing baked into a chocolate cake.

This is my adaptation of an Edd Kimber recipe which I found on the Sainsbury’s Magazine website; where I have also used some of Halen Mon’s epic Salted Caramel Spread to make a delicious, sweet cream cheese frosting.

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