Produce

With some arguing that intensively-produced vegan ‘meat’ is as damaging to the environment as the real thing, chefs are being encouraged to adopt Regenuary, to ensure they minimise the impact of their cooking. Lottie Gross looks at what it means

Faced with little choice but to let their fields lie almost fallow during the lockdown, chef-gardeners are getting creative with pickles and preserves to see them through until they can open their doors once more.