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
And one answer to that is, go back to what I said, some of the treatment we lavish on our meat and fish, let's give it to the vegetables.
Let's just roast some carrots.
Let's toss them in a little bit of oil, a little bit of garlic, seasoning, maybe some spice if we like, and let's roast them in a hot oven till they're just starting to go a little bit burnt on the edges.
They've shrunk quite a lot.
We've done the opposite of lose the flavor into the water.
We've lost the water to concentrate the flavor.
That's incredibly rewarding.
That's why there are so many recipes in my book where vegetables get roasted or grilled or charred in a way that the water's driven out or some of the water's driven out.
You get this caramelization on the surface.
You concentrate the flavors.
You create a new flavor by burning the sugars a little bit.
Suddenly, you've got these things popping in your mouth like they're really delicious.
But of course, you're not just going to put a carrot in that roasting tray.
You can put some brassicas in there.
You can put some Brussels sprouts.
You can put some spring onions or some wedges of regular onions.
They'll concentrate the flavors too.
They'll also get a little bit burned.
Then you'll start, and the brassica in there, even kale,
which for the last five or eight minutes of your roast, you can put some kale leaves scattered over the top.
Showing 241–260 of 364 · page 13 of 19
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