Sarah Duncan, Author of The Ethical Business Book: using tools like WWF's Carbon Footprint calculator or the Earth Overshoot Day calculator to get individual conversations going
pension is invested in. Most of us are investing in companies that do not fit with our values. If we all put our pensions into a proper ESG fund we would change the world. It is the most powerful
Saasha Celestial-One, Co-founder, OLIO: 'Eat Me' box in your fridge and put it at eye level front and centre - anything nearing the end of its
Zero Waste Hierarchy - at the top is 'Refuse' - refusing what you don't need (whether it's free snacks on an airplane, or bottles of shampoo at a hotel) can help to stop waste at the
Your freezer is your friend! Bread, milk, berries - anything you're not going to eat in time, freeze. Also, I batch cook on the weekends, and freeze single portion servings of veggie chili, minestrone etc. so that during the
Danny Pecorelli, Managing Director, Exclusive Collection: wellness walk to re-energise body and mind. And while you are there
Serves 8 or 4 for now and 4 for later! Takes 10 minutes to prepare and 20 minutes to cook
Ingredients A basket of stinging nettle tops, or fresh-looking larger leaves 100g butter 2 large onions, peeled and finely chopped 2 litres vegetable stock 2 large potatoes, peeled and cut into cubes 2 large carrots, peeled and chopped Sea salt and freshly ground black pepper
To serve 4 tablespoons crème fraîche A few drops of extra virgin olive oil
Method 1.
Forage for the nettles - rubber gloves recommended! Avoid thick stalks or damaged leaves. Wash and drain.
2. Melt the butter in a large saucepan, add the chopped onion and cook gently for 5-7 minutes until softened. 3. Add potatoes, carrots, nettles and stock, bring to a simmer and cook gently until the potato is soft, about 15 minutes. 4. Remove from the heat and let it cool a bit. Blend the soup to a purée and season with salt and pepper to taste. Warm up again. 5. Pour into bowls and for a touch of luxury float a teaspoonful of crème fraîche on top. As this melts, swirl in a few drops of extra virgin olive oil.
Top Tips: Replace some of the nettle leaves with wild garlic. Split the soup in two, serve and enjoy half, cool and freeze the rest for next time!