Food and drink

Raw foodism is becoming increasingly popular. Advocates report high energy levels and less need for sleep. But is it a healthy way for everyone to eat, asks Hazel Sillver

If you want to serve an Easter cake that brings a forgaging panache to the party, try this Primrose Cloud sponge cake...it's heavenly says Susan Clark

There's nothing more satisfying than watching a curd slowly start to thicken says Susan Clark...except, perhaps, knowing that your key ingredient was growing in the hedgerow just a few hours earlier.

Having mastered the art of cooking with Primroses, Susan Clark is hoping Jane Austen or the local Vicar might just pop round for afternoon tea ...

An Inuit hunting trip inspired Clare Kendall to seek out sources of meat that were good for her health, the environment - and her pet cat............

Hazel Sillver serves up three simple dishes for a chilly autumn day. All recipes are vegetarian and serve 3-4 people.

With Jubilee fever hotting up, Grace Philip argues that it’s time to pay attention to another part of our heritage: our tasty native produce

Professional forager Fergus Drennan tells Tahsin Pak how to make the most of the free food in season this month

When it comes to oils we are spoilt for choice, with more than 130 million tonnes of oil consumed every year, according to the WWF. But with demand set to increase, what sort of impact is our appetite for oil having on the planet? And which is the green choice?

Forget Pimms: eco-friendly cocktails not only taste great, they don’t cause a headache for the planet either. Amy Hall shows you how to give your tipple an eco-friendly spin

A decade ago, soya was being hailed as a superfood but in recent years, numerous issues surrounding deforestation and its impact on health have come to light

Slow Food UK CEO, Cat Gazzoli, dips into the UK's forgotten flavours to bring us her gastronomic pick for May

Want to give up sugar while still indulging your sweet tooth? Mark Briggs rounds up 10 natural alternatives

Fresh, locally sourced produce, real ale and cosy fireplaces: the Great British country pub is one foodie tradition that’s not going anywhere. Rachael Stubbins rounds up five of the best

A marine biologist by trade and a conservationist by nature, Monty Halls is an unlikely champion for the fishing industry. A classic case of gamekeeper turned poacher? Not so says Halls. As he explains to Ruth Styles, nothing is simple when it comes to sustainable fish

Oysters need a thriving natural eco-system and ultra clean water to survive. And as Matilda Lee discovered on a visit to Loch Fyne Oysters, they even find their own food. So are oysters the green choice?

Less waste and fewer food miles make homemade Easter eggs the greener alternative to supermarket chocolate. Time to get creative

Celebrate Easter by tucking into a plate of seasonal Jersey Royals. Albert Bartlett’s Tim Ward explains why they’re wonderful and rounds up his April favourites

With 15 billion farm animals killed each year for food in the UK, eating the whole animal is the ethical choice. The Ecologist follows Fergus Henderson's lead and tries a week of eating offal

Forget low carb; it’s all about low carbon this March. And with everyone from Sir Paul McCartney to Hugh Fearnley Whittingstall getting stuck in for Climate Week, there’s no excuse not to try it

Whether it’s because of GM or gluten; if you’re giving wheat the chop, there’s an eco-friendly alternative to suit you

Spring has (whisper it) sprung, so make the most of the fresh greens and foraged treats popping up in winter’s wake. Gardening expert James Taylor suggests five to get stuck into

The idea of eating meat sourced from the roadside - whether deer, pheasant, fox or even otter - might sound revolting to you but for some, it's a gastronomic opportunity and a way of avoiding factory farmed meat

If you haven't sorted the valentines present out yet, we've rounded up some sugary (and eco friendly) suggestions