Foolproof fermenting recipes

IF YOU’RE NOT ALREADY A FAN OF FERMENTED FOODS, NICK VADASZ’S DELICIOUS RECIPES WILL CONVERT YOU. AND YOUR GUT, MICROBIOME AND HEALTH WILL THANK YOU

By Francesca Bonadonna (plantifullybasedblog.com) Serves 2 | Prep 15 mins plus marinating | Cook 30 mins FOR THE MARINATED TOFU 454g super-firm tofu3 tbsp vegan yoghurt2-3 sprigs of chopped fresh dill

Low-maintenance plates packed with punchy flavours? We’ve sorted your midweek eating schedule with these five easy-to-pull-together summer suppers

■ Serves 4 ■ Prep 15 mins ■ Cook 15 mins 140g soba noodles300g fresh or frozen podded edamame beans4 spring onions, shredded300g beansprouts1 cucumber, peeled, halved lengthways, deseeded and sliced1

Looking for ways to reduce ultra-processed foods in your diet? Try these tasty recipes for wholesome alternatives from top nutritionist Rhiannon Lambert, and you’ll never look back!

Originally a Persian word, which eventually became escabeche in Spain, sikbaj literally means cooking in an acidic mixture, namely vinegar. Mackerel is extensively preserved on the west coast of India