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In this month's issue
I lack the discipline to stick to New Year’s resolutions, so I never bother, but I do have an ambition for 2025: to eat less meat. I eat beef, pork, chicken and lamb, but in moderation, and when I do, it’s highwelfare and mainly organic and certainly free-range. As good butchers say: more quality, less often. But I’m determined to cut down even more this year, for the simple reason that I know it’s better for the planet – and that means making veg the star. To inspire me – and you, I hope – our team have come up with some sensational recipes.
The recipes use ‘seasonal’ veg, but that got us talking in the office: given the freak weather events of recent times, what does ‘seasonality’ actually mean? Is climate change altering the calendar for harvesting fruit and veg? On page you’ll find our managing editor Lulu Grimes’ deep dive into how to shop and cook for the ever-changing conditions. And throughout your mag, look out for tips and guidance for how to make our recipes as sustainable as possible.
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5 reasons to buy our January issue
1. Make veg the star
From a zero-waste roast cauliflower filo pie to a creamy and spicy noodle soup with corn, you won’t miss the meat this January with our veg-forward recipes.
2. Healthy Diet Plan
Meet your health goals this year with Dr Chintal Patel’s recipes for success from our seven day Healthy Diet Plan.
3. Make the most of seasonal produce
Enjoy in-season carrots, cauliflower and kale in our food director Cassie Best’s planet-friendlier recipes – from a baked coconut dhal to a lasagne soup and a decadent layer cake.
4. Luna new year
Begin the Year of the Snake on 29th January with our lunar new year spread. Try sweet and sour prawns, steamed seabass and seasonal ‘wealth greens’.
5. Air fryer dinner winners
Got an air fryer and 15 minutes prep time? Then you can make all of these easy air fryer meals – from a harissa sausage and veg traybake to an air fryer curry.
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