Hannah Twiggs

It may sound like the stuff of science fiction, but lab grown meat could be on supermarket shelves within two years – with the UK’s Food Standards Agency

Hannah Twiggs · 14-min read There's a common misconception that a diabetes -friendly diet is all limp lettuce leaves and

Celebrity gardener Alan Titchmarsh has warned that avocados are an environmental disaster, but they’re just the tip of the iceberg. From Greek yoghurt and almond milk to bananas and coffee, many of our so-called healthy breakfast staples are racking up an environmental bill few of us stop to consider. Hannah Twiggs investigates the true cost of your morning routine – and what to eat instead

Overshadowed by protein, dismissed as dull and ignored by most of us, only 9 per cent of Brits getting enough in their diet. From good gut health to mood, Hannah Twiggs speaks to a nutritionist to find out why we should all be eating more – and how to do it without feeling like a medieval peasant

Ask someone about protein and they’ll evangelise about chicken breasts, spirulina and the dubious virtues of whey powder. Ask about fibre and you’ll likel

Eating well doesn’t have to cost a fortune. In the latest Budget Bites, we’ve teamed up with Sorted Food to bring you three easy, affordable and downright delicious recipes – plus a handy shopping list to make life even simpler

Hannah Twiggs · 8-min read Spring might be in the air – but the cost of living crisis isn't going anywhere.

Collagen supplements promise youthful skin, strong joints and glossy hair – but is a daily scoop of powder the best way to top up your levels? Hannah Twiggs speaks to the experts to find out whether eating collagen-rich foods could be just as effective

For too long, South African wine has been dismissed as a supermarket bargain rather than a fine wine contender. But as Hannah Twiggs discovers, with world-class terroir, a deep winemaking history and producers crafting bottles that can rival Burgundy, Bordeaux and Champagne, it’s time for UK drinkers to take it seriously

Panzer’s deli has survived wars, recessions and London’s ever-changing food scene to remain one of the capital’s last great institutions. As it celebrates 80 years, David Josephs tells Hannah Twiggs why quality, choice and service are the secrets to longevity – and why, in hospitality, there’s no room for mistakes