Hi there,

Welcome to The Life Larder! This weekly newsletter serves up a bite-sized menu of stories and ideas about making food that’s not only delicious but also healthy and sustainable.

Each issue is packed with inspiring articles, flavourful ideas, and voices from across the vibrant food world. Think of me as your friendly guide, helping you create meals that nourish your body, delight your taste buds, and care for our planet. Treat this newsletter like a personal larder—always stocked with something you’ll love.

I always like to start a new year with some small, daily habits that I can easily build into my routine and don’t feel overwhelming. by changing things 1% at a time it’s easier for me to actually stick to things! So whether it’s buying 1 new veggie a week and adding it to a familiar meal, or using a different spice that’s been hanging around in the cupboard but you’re not sure what to do with, I hope this new year you build in some food changes that help to keep you healthy.

This week I’m talking all things meat; often a tricky subject and one that becomes more poignant during Veganuary. I hope you find it helpful if you do eat meat or live with others that do and want to explore a better way forwards.

Bites

The most enjoyable food stories and insights that I’ve read this week

• What do you think about these 2025 nutrition trends?

• A simple pear recipe for cold days

• Could Ozempic be used to ward off Alzheimers diagnosis?

Main Menu

Stories and insights from experts and yours truly

Eat Better, Not More: A Year of Sustainable Meat Choices

Is there really a more sustainable way?

There’s so much noise surrounding meat. What should we eat? When should we eat it? How much should we eat? Should we eat meat from other countries? Quite frankly, it’s exhausting. That’s why I’ve pulled together my thoughts on how to eat meat sustainably - on your terms.

Hummus Stuffed Chicken with Roasted Cabbage Wedges

A warming winter dish that keeps giving.

I love this dish. The hummus stuffing can be baked alone for Veggies & Vegans joining for dinner, and by roasting up a whole chicken there’s extra meat for other meals, as well as bones for stock.