Ava Szajna-Hopgood

Celebrating Christmas shouldn't require you to kill a turkey or a goose, even if they do taste damn good.

“It’s not a philosophical treatise,” she says. “People can take their own judgment from it.”

Louise Gray is author of 'The Ethical Carnivore,' a book documenting the year she spent eating meat she saw raised and slaughtered herself. “It’s not a philosophical treatise,” she says. “People can take their own judgment from it.”

This traditional British pudding—updated with coconut milk dulce de leche—might be vegan, but it doesn't skimp on the good stuff.

Wasabi is one of the most expensive vegetables in the world and takes months to mature, but a Hampshire farm is growing the root commercially for the first time in the UK—and it’s a world away from that green supermarket paste.

Food writers Sophie Missing and Caroline Craig's new cookbook creates dishes with supplies sourced entirely from their local shop, including Spam ramen, star anise chicken, and "bastardised koshari."

With a heaving kitchen garden and foraging expeditions in place of weekday lunch service, Tommy Banks structures his Michelin-starred Yorkshire restaurant around growing (and picking) the best produce himself.

Concocted using a secret 19th century recipe and almost impossible to buy outside of Yorkshire, Henderson’s Relish is a condiment that inspires cult-like devotion in the north of England.

Use the best olive oil you can afford when making these crispy golden potatoes: With so few ingredients, you'll really notice a difference.