03 ‘beef 2.0’

When it comes to wholesome protein fixes, burgers are rarely front of mind. But with a little graft in the kitchen, you can tick off your macros while satisfying your cravings. For a true masterclass, we consulted the pros in America, the home of the burger

LEISURE

Americans are increasing their protein intake, but at what cost to the sustainable food movement?

By Phil Khoury Makes 1x23cm quiche or 5x10cm quiches | Prep 20 mins | Cook 30-50 mins 800g mixed mushrooms, such as button, chestnut and shiitake 2 garlic cloves 40g olive oil 1 tsp chopped thyme leav

Using côtes de boeuf from eight different native breeds, Will Hosie asks the country’s top culinary minds which animal produces the best beef

Over the past decade, awareness of the health, environmental and animal impact of eating meat has come to the fore. Meat-free sausages, burgers, steaks, hot dogs, schnitzels, goujons and nuggets are i