Jamie’s head nutritionist explains why we should eat less meat and have some meat-free days every week by embracing the joy of vegetarian meals
This easy pumpkin soup recipe is perfect for using up leftover pumpkin and makes a great wintery starter
All over the world, people are “pledging” to go vegan for World Vegan Month. Whatever your diet, we reckon it’s well worth considering.
For me, comfort food doesn’t only taste delicious, it uplifts, nourishes and gives your insides a big hug, which is exactly what this miso soup recipe does.
Salads are great for filling up, but now that it’s getting colder, summer’s lovely leaves have given way to hearty grains like in this tomato farro salad.
Jamie’s seasonal pick this week is that beautiful member of the brassica family, kale. Here are our editor’s favourite ideas for these mighty leaves.
The diet is suddenly popular, but if you are thinking of going gluten free, it’s important to understand that the rules for staying healthy remain the same.
Chia seed puddings are one of our favourite go-to breakfasts these days – although, I’d eat this anytime of the day. Vegans – you’re on to something here.
Exercise junkies have gone mad for these drinks in recent years, and this homemade protein shake recipe is the perfect addition to a sporty lifestyle.
As we focus our attention on special diets, Sweden’s Way Out West festival is the perfect fit: it’s a major public event that has ditched meat entirely.