With the prospect of warmer weather on the horizon, we’ve turned our attention to Mediterranean cooking this issue in a bid to bring sunshine to our plates! From pizza bases made from courgette (p12) to aubergine ‘meatballs’ (p13), you’ll find loads of inspiration for vegan versions of your favourite Italian dishes.
Spring is traditionally a time of reflection and change, making it the perfect season to review your lifestyle and its impact on your environment With climate change heavy on all our agendas, eating local, seasonal, organic food can help not only save on food miles but also insect decline and plastic packaging Turn to p17 now to get started If you’re in the mood for refreshing your home and workspaces, we also bring you the ultimate guide to doing just that — eco style! Turn to p61 now to start your zerowaste clear out…