Seasonality and sustainability are the top pi picks for HUGH-FEARNLEY-WHITTINGSTALL
Best known for his hugely successful River Cottage series, Hugh FearnleyWhittingstall chats seasonal veg and shines a light on the spaghetti bolognese omelette!
Who inspired your love of cooking?
My mum got me started at the age of eight making peppermint creams and fudge. Her mum, my “big granny” was a big influence, too. It was all sweets, puds and cakes for a while, and I used to make the puds for my mum’s ’70s dinner parties – profiteroles, chocolate rum gateaux, pavlova…
How would you describe your kitchen at home?
It’s functional and relatively pared back. I’m not one for endless pots and pans, gadgets and knives.
What items would we always find in your fridge?
Wine, beer and cider! Also, organic yoghurt and cheeses, organic salami for my daughter Louisa’s lunch box, live fermented cabbage/sauerkraut or kimchi, and from September to January, apples from our orchard. They go soft in a warm kitchen, but last for months in the fridge.
What are your pantry essentials?
Nothing too obscure – spices and pulses mainly, plus dried mushrooms, dried fruits, homemade jams and chutneys and “live” cider vinegar, which I sip every morning.
What kitchen gadget couldn’t you live without?
I love my potato ricer. It makes the best, creamiest mash ever!
What do you whip up at home if time is tight?
Omelettes! Sometimes with fresh herbs from the garden, or with some cheese and leftovers from the fridge. The spaghetti bolognese omelette has become a family favourite!
Exclusive edited extract from Much More Veg by Hugh Fearnley-whittingstall (Bloomsbury Publishing, $45). Out now.