The conscious kitchen

We help you make savvy choices, so your hard-earned goes that bit further

Living well for a healthy planet

By The Happy Pear (thehappypear.ie) Serves 2-4 | Prep 10 mins | Cook 20 mins 1 red onion1 carrot (grated or diced)400g tin of lentils300g pasta of choice400ml vegetable stock250ml plant-based milk400g

If you want to reduce your UPF intake, eating seasonally and locally helps, says nutritionist Rhiannon Lambert in her new book The Unprocessed Plate . Luckily, August offers lots of vegetables and salad leaves to munch on!

When it comes to food shopping, we all want to try to make a positive difference and do our bit for sustainability–but how exactly should we go about it, asks Jane Wheatley

Serves 3Prep time 10 minCook time 20 min MAKE AHEAD Make to the end of step 4; keep in the fridge for up to 3 days. Add the sesame seeds to serve. EASY SWAPS To make this gluten-free, use gluten-free