I don’t know about you, but I think food tastes so much better when enjoyed in the open air. There’s something so lovely about taking a delicious spread of different dishes out with you to pick at in the warming evening air over a glass of something cold. We’ve got a delicious selection of fresh and seasonal recipes (p12) that are made for al fresco eating to inspire you in this issue, from Scotch-egg-style picnic balls (p12) to quiches (p21) and potato salad (p25). There are also some fantastic meat-free BBQ recipes (p32) that are perfect for entertaining.
Climate change is a real threat, and whilst veganism is an effective way to reduce our impact on the environment as we help to save water, forests from deforestation and reduce CO2 emissions, we need to make sure the produce we eat is sustainable. Few fruits are so universally loved as the mighty avocado, but concern around the impact of these buttery beauties is growing thanks to the rise in deforestation and unsustainable growing practises used to produce a high enough volume to meet demand. We explore whether it’s time to ditch them from the menu on page 82.