A recipe with predominantly local, organic, seasonal, zero-waste ingredients: cauliflower risotto, pumpkin cream, beetroot and kale chips.

Experiment with this cauliflower, 4 ways recipe and you'll see how a simple ingredient can be transformed into a refined, vegan dish with minimal waste.

Homemade cashew butter, with cultured yoghurt. It has a sour taste and a creamy texture. It can be spread directly on bread or it can be used in other recipes that require butter.

a simple recipe to avoid buying plastic-packaged products, but really sustainable only if made with bulk Fairtrade cashews.