VEG OUT

Sea­son­al­ity and sus­tain­abil­ity are the top pi picks for HUGH-FEARN­LEY-WHIT­TINGSTALL

Woman’s Day (Australia) - - Food To Love -

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.

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