Fantastic Beets and Where to Find Them: A Month of Veganism in Bath
According to The Telegraph, the number of vegans in the UK has increased by 360% over the last 10 years. This may seem like a lot, but this is still only…
According to The Telegraph, the number of vegans in the UK has increased by 360% over the last 10 years. This may seem like a lot, but this is still only…
milk’s Food Correspondent Gary Clarke shares some creative, spring-inspired recipes that use ingredients that are in their prime as we enter the warmer months of the year.
After talking with Kimberley Onasile, a salesperson at The Spicery, Jonathon Stephenson shares an insight into the artisan spice subscription service.
As we make our way through the year, Gary Clarke continues to share his seasonal recipes and shows us how we can use some delicious ingredients that are at their prime within March.
Stay creative and maintain organisation with the up-and-coming bullet journaling system. milk contributor Becky Taylor tells us how she uses it daily, monthly and even to plan years in advance.
Popcorn fanatic Sam Nunn explores our favourite cinema snack. Find out why Sam believes making our own popcorn is worth the time and discover his Go-To recipes.
milk’s Food Correspondent Gary Clarke shares some delicious seasonal recipes using ingredients that are at their best in the month of February.
If you’re interested in volunteering abroad but are having some doubts, Jenna Rainey has just the advice for you as she shares her top tips from her own experiences travelling overseas.
If you feel somewhat uninspired this new year take a look at milk’s Megan Vincent top tips on how to make your student house more homely on a student budget.
Contributor Evelyn Winter shares the truth behind being vegan and proves that a lot of things we believe about having a plant-based diet are not true at all.
In Part Two of Writing China in Country, Alex Wilbraham describes her experiences studying in Beijing and shares her poem ‘Campus’, a response to living in China.
Ready for the Chinese New Year Joshua Lambert describes his experiences studying in Beijing, and shares his Creative Writing piece ‘Passing’ in response to living in China.
Milk’s Food Correspondent Gary Clarke starts off the new year by sharing a few delicious recipes using the best ingredients available during the month of January.
milk’s food writer Gary Clarke shares his delicious alternative festive meals that make a mouth-watering change from the traditional roast dinner.