Jump to Recipe Print Recipe This vegetarian antipasto platter brings together grilled aubergine, courgette, pepper and red onion with creamy dips, caprese skewers and rosemary focaccia on one big sharing board. It’s an easy, mostly make-ahead centrepiece that’s ready in around 20 minutes of active prep and serves six. How to Make an Antipasto Platter…

Have you ever considered what a regular day at a sustainable office looks like? As someone who works in one, I can tell you firsthand, it’s remarkably different from the typical corporate setup. From energy-efficient practices to waste management, sustainability is at the forefront of everything we do. Join me as I recount a day…

The idea that people have an innate connection to nature is a core biophilic principle. Natural environments can have a powerful influence on well-being. In outdoor spaces, a biophilic design includes incorporating elements that encourage interaction with nature, such as plants, wildlife, water and natural materials. Even the design of a small backyard, patio or…

There’s something about a good market that no guidebook quite captures. The noise, the smell of fresh herbs, the boxes of tomatoes stacked precariously high, it gives you a real sense of how people actually live and eat. For anyone travelling with a flexitarian mindset, markets are genuinely useful too. You can graze, pick up…

This isn’t your old Aunt Sally’s broccoli salad recipe! Crisp steamed broccoli gets tossed in a creamy, savory tahini dressing with cucumber, fresh herbs, and crunchy toasted almonds. It’s plant-based, endlessly craveable, and perfect for summer cookouts, picnics, or meal prep. Try more simple and fresh vegan salad recipes: Mango Avocado Salad, Avocado and Cucumber…

Get ready to dive into summer with this Vegan Watermelon Feta Salad! This isn’t just a dish, it’s a party of fresh, simple ingredients that come together to create something truly refreshing and delicious. Source link