Put your passion on a plate this Valentine’s Day with these delicious recipes containing aphrodisiac ingredients guaranteed to spice up your love life
Forget a night out at a packed, noisy restaurant. The way to your loved one’s heart is with an intimate candle-lit meal created just for them. Add in plenty of delicious, healthy and fresh aphrodisiac ingredients that are renowned for being the food of love and this will be a Valentine’s date to remember.
Food is about more than just about eating, it’s about love, friendship and creativity. As part of a partnership with Ariston, Jamie Oliver is sharing some of his most personal food stories, to show how cooking is really all about caring for the people we love.
‘Veganuary – a month-long challenge to avoid animal products – is 2018’s latest trend for those looking to bring in the New Year with a detox says Nick Ames
Supermarkets in the UK – the country with one of the world’s highest number of vegan citizens – are reporting an upsurge in purchases of meat and dairy-free foods as customers look to start a detox diet this ‘Veganuary’, a campaign, which is being promoted by an international charity of the same name
You may think you eat healthily and are happy being vegan or vegetarian knowing you are doing your bit to help animals and planet earth. But you could still be harming them by eating or drinking innocuous-looking that destroy habitats or entire species. Caroline Kent investigates the cruel ingredients lurking in our everyday food and drink
What you eat can change the world. You may order a healthy-sounding salad because you’re on a diet, or are happily vegan or vegetarian as you want to do your best for the future of our planet.
Tis the season for entertaining, so why not crank up the tunes and serve these delicious veggie treats? These sweet and savoury canapés are perfect for over the festivities and also for New Year’s Eve. The only problem is with party food this good your guests might not want to go home…
Nick Harding went looking for free food in the bins, but found a global eco-movement hungry to stop large-scale food waste instead
It’s 9pm on a damp winter evening in the suburbs of London and I am standing in the drizzle in a loading bay behind a supermarket. It’s a large 24-hour outlet, so there is plenty of activity. My target lies inside a locked wooden enclosure. It is a dumpster. I approach nervously. A worker emerges from a side door and looks at me quizzically.
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