It feels like hardly anyone kicks off the new year by giving up the booze these days; instead, countless social media posts and column inches are dedicated to the clash of two climate-focussed food campaigns, Regenuary versus Veganuary.
As the month draws to a close, I wanted to write a few words on a debate which seems to be splitting its audiences right down the middle.
But in the rush to ‘pick a side’ – are we risking missing the point?
This is my favourite way to use up any kind of squash (butternut, crown prince and kobocha are my usual go-to) and you can freeze it in batches for another day.
The croutons are just chickpeas, roasted in spices until they are crispy. This recipe makes a whole batch of them – but you can pop them in the fridge and use them to top soups, salads and stews. It’s all completely vegan, and honestly so easy.
Eating meat free is sometimes associated with ‘going without’ – but whether you’re a fully fledged vegan or just trying to eat less and better meat, you can be sure to find something meat-free yet tasty on the menu at any of these spots.
As part of a recent #paidpartnership with british-leeks.co.uk I worked with local chef Laura Graham of The Tidy Kitchen Company and asked her to come up with a range of delicious dishes to showcase the British leek at its best. Bookmark this for your next vegan Sunday roast!