This high-protein salad combines baked tofu, crunchy chickpeas and a creamy tahini dressing to create a fresh, nourishing dish. It’s a feast for the eyes, is simple to make and loaded with great nutri

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.

Are you abstaining from eating meat this Veganuary? Try these new plant-based products to add flavour, texture and nutrients to your diet

Diet is king, but when it comes to going the extra mile, the support of a good supplement goes a long way. However, not all supps are created equal. From gels and electrolytes, to creatine and protein powder, we’ve sifted through the lot to give you only the very best

Set your wellbeing on track for a healthier 2026. Here’s what you need to be doing now

Ingredients (Serves 4 or 6 as a side dish) 1 red pepper, cut into 4 cm pieces500 g pumpkin, peeled and cut into4 cm pieces375 g parsnips, peeled and quarteredlengthwise, then cut in half175 g shallots