If you’re dipping your toe into the world of veganism this Veganuary, or perhaps have been on that path for years, you’ll find some helpful nutrition tips here from We Cook Plants, by the Made in Hackney collective.

LEISURE

For a while we collectively shunned carbs, then we rediscovered them via sourdough topped with smashed avocado. We’ve been on journeys through low-fat, keto and fasting over the years, immersed in a c

By Megan Hallett Serves 4 | Prep 15 mins | Cook 10 mins 1 tbsp olive oil2 red chillies, sliced2 lemongrass stalks, finely sliced2 kaffir lime leaves1 large garlic clove, crushed1 tbsp chopped fresh ro

5-a-day is often the goal, but variety is key – and these recipes help you to eat an array of fruit, vegetables and other plants

VFL regular Katy is an author, food writer, cookery tutor and recipe developer. She has a passion for seasonal ingredients, vibrant food and fuss-free home cooking. Pickled vegetables such as red onio