Hugh Fearnley-Whittingstall
speaker
364 appearances
1 recordings
1 series
first heard Jul 2026
last heard 30 Jul
Hugh Fearnley-Whittingstall’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 1 in all, peaking in Jul 2026 with 1.
Appearances
I think the most common myth about fiber is that it's somehow boring or difficult or both, and it's absolutely neither.
And we'll knock that myth on the head in the next hour or so.
Well, from a chef's point of view, fiber is basically a really exciting and useful thing that's in almost all plants in one form or another.
Just to pick up on the boring question, if we think about fiber in a reductive way, the fiber inside the plant, maybe we extract it all as bran or some...
sort of chicory reduction or something, and then we start using it as an ingredient additive or we sell it in capsules.
That's pretty boring.
When we talk about fiber in our kitchen and in our recipes, we should never forget the wrappers.
The wrappers are plants.
They're all the best ingredients you can have in your kitchen.
They're full of flavor.
They're full of goodness.
You can eat a lot of them raw.
They blend together to make incredible flavors.
They stand out on their own.
So it's the vegetables and plants, nuts and seeds and whole grains that are the fiber packages that stop fiber being boring.
If all you wanted was to get the fiber out of them and eat that, that would be pretty dull.
We don't need to, and we definitely shouldn't.
We should be embracing the wonderful myriad diverse packages of fiber, which are plants.
And Sarah, why is fiber important for our health?
Yeah, when you chew celery or a cabbage leaf, you actually end up with a sort of wad of fiber, which may be your problem with kale.
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