Born in Tel Aviv in the sixties, Erez Komarovsky is considered one of the true pioneers of artisan bread-making in Israel. The celebrated chef and baker takes inspiration from his time spent in France and California, but above all draws on the rich melting pot of flavours and ingredients in his native land, and on the nature around him.

The Spanish region of Valencia is one of the best known areas for citrus in the entire world. They are exported by the tonne from this fertile corner of the Mediterranean. But this is the exact problem: beyond this handful of intensively farmed monocultures, the land is being drained of life. We talk with Vicente Todolí about rare citrus varieties which are at risk and his botanical orchard.

French chef Alain Passard may not resemble a radical vegetable lover on a mission to change the way the culinary high-brow consider produce, yet he has, completely. A green superpower? As he confides, “I’m a different man when I’m in the vegetable patch”.