When last did you eat a meal where you knew the origin of every single ingredient? This disconnect between us and our food affects us far more than we realise. Luckily, with the increase of local foodie and farmers markets, sourcing local and artisinal products is becoming far easier.

Many people think that just because I have written a best selling book on growing vegetables - I must be a vegetarian. I am not. However, I am what I call a conscious carnivore. Although I do eat meat, it is seldom centre stage on the plate. That space is reserved for vegetables, with the meat providing the chorus.  

I try to source all my meat from ethical, organic growers.  I frequent my local markets and I order my chicken and pork from small farmers in the Midlands - whom I know personally. There is no middle man. It comes directly from the farm to my kitchen. I also know that they treat their animals well and that the chickens and pigs live the way happy animals are meant to live. I only eat grass fed beef which I buy from Braeside Butchery.