Newspaper article Evening Gazette (Middlesbrough, England)

Five Minutes with Hugh; GEORGIA HUMPHREYS Catches Up with the Celebrity Chef about His Foodie Habits

Newspaper article Evening Gazette (Middlesbrough, England)

Five Minutes with Hugh; GEORGIA HUMPHREYS Catches Up with the Celebrity Chef about His Foodie Habits

Article excerpt

Byline: GEORGIA HUMPHREYS

VEGETARIANISM is on the rise, but Hugh Fearnley-Whittingstall of River Cottage has always championed food that comes straight from the ground - which his latest cookbook, River Cottage Much More Veg, more than proves.

But what does the foodie favourite and TV chef's diet look like on a day-to-day basis? What can't he bear to eat? And what does Angel Delight really mean to him? We found out...

Your ultimate deathrow, last-night-on-earth meal, would be...

WHATEVER is in the garden, I mean, I get I might not have access to the garden, but if we could move it away from the whole death row thing, just whatever's ripe.

We had some incredible strawberries last weekend, my mother gave me a kind of quirky variety a few weeks ago and they're growing away from the rest, and I got to them and they were almost overripe, almost alcoholic with ripeness. But this time of year, courgettes and peas and green beans - they're all coming and it's fantastic.

So whatever's in the garden and maybe something from the sea, a nice mackerel on the barbecue.

The thing you still can't make is... FUNNY enough, if I get my act together, I can cook rice, but I find if I'm lazy about cooking rice. Of course, different types of rice need slightly different approaches. But I am a believer in rinse the rice well, then stir-fry it very gently with a bit of olive oil and get the amount of water right and then cook it.

Don't cook it too fast, don't let it boil, or let it come to the boil and then steam it really gently with the lid on. So I'm getting to grips with rice, but wouldn't say I've nailed it.

Your favourite store cupboard essential has to be...

WHOLE almonds at the moment. I've got some on the go - there's a few recipes in the book that pick up on this - but I soak them in water overnight and they plump and when you eat them, they taste like fresh almonds.

They double or triple in size and that's a little extra snack for breakfast, sprinkled on the muesli, or I sometimes just put a handful with an apple and eat those for my breakfast if I'm on the move.

The kitchen utensil you can't live without is. …

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