Thelife good

Pearl barley creates robust, nutty texture and, while it takes longer to cook than rice, it’s worth the effort. Dairy adds richness – we’ve gone for a triple hit with brown butter, mascarpone and goat

REAL FOOD CHAMPION ELLA MILLS HAS NOW MADE NUTRITIOUS COOKING SO SIMPLE THAT YOU CAN’T FAIL TO EAT WELL, ALL YEAR LONG

Philip Khoury’s BAKES ARE SO DECEPTIVELY BUTTER-SOFT THAT YOU’D BE FORGIVEN FOR FORGETTING THEY’RE PLANT-BASED

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

Fermented foods needn’t get you in a pickle, thanks to James Cooper & Natalie Preston’s tasty recipes

TO PREP 10 mins TO COOK 40 mins SERVES 4 YOU WILL NEED ✔ 500g orzo ✔ 2 echalion shallots, sliced ✔ 2 cloves garlic, peeled and finely chopped ✔ 1 bunch of dill ✔ ¼ lemon, juice ✔ 1 tbsp dried mint ✔ 5