Adam Bush and our recipe for Venison steaks with stir-fried sprouts

olive magazine podcast series Green Kitchen: How to shop more sustainably with deputy food ed Adam Bush

In olive's latest podcast series, each week we’ll be exploring greener kitchen practice with a special guest

In this episode we catch up with olive’s deputy food editor to talk about how clever shopping can help you be more sustainable in the kitchen, including planning ahead, choosing less impactful meat, fish and veg to cook with and solutions for using less plastic and packaging. Adam also shares our recipe for venison steaks with stir-fried sprouts.

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