Garlic & Herb Focaccia Traybake

This is perfect for those elusive summer days, to take to barbecues, have with fresh salads or to dip into good olive oil and hummus. Part Focaccia, part garlic bread, this really is quite a healthy tray bake and is also particularly great for making sandwiches! If you don't eat it all, wrap it in greaseproof paper and cling film and it will keep in the freezer for about a month

Raw Vegan Cheesecake Wonder!

Dairy free desserts may not immediately conjure up images of decadence, even less so when you bring the word 'raw' into the equation. However, over the last few years raw dairy-free vegan desserts have come into their own, spawning a huge following of people who care about what they eat and where it comes from but also want to indulge in a little dessert action now and again

Organic farming in Wales

Chefs from some of the UK's top restaurants swapped their whites for wellies this week as they toured one of the largest organic farms in Wales. Over 30 cooks including those from Raymond Blanc's Le Manoir aux Quat'Saisons in Oxford and London's River Café were given a tour of Rhug Organic Farm, which has land in Shropshire and Denbighshire

Raw Food Heaven

If you think raw food is merely tasteless uncooked dishes, daily deprivation, endless salads and a smattering of unpalatable wheatgrass shots then think again. We've come a long way since the phrase 'raw foodist' entered our psyche and we're here to tell you that contemporary raw food tastes, well, fantastic. Put your fears, reservations and in some cases abject horror to the one side and join us in a celebration of all things natural, nutritious and delicious

Four Fish: A journey from the Ocean to Your Plate

Four Fish begins with the thirteen-year-old Greenberg doing what he loves most off Long Island Sound near New York: fishing. Selling his surplus catch in the car park of his school to badly paid teachers, Greenberg adhered to sustainability standards long before they became necessary buzzwords