Hugh Fearnley-Whittingstall

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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 over the last 12 months — 1 in all, peaking in Jul 2026 with 1.

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ZOE Science & Nutrition · How to reduce your heart disease, dementia and cancer risk with 12 everyday high-fibre foods | Hugh Fearnley-Whittingstall & Prof Sarah Berry · 30 Jul 2026 podcast

Are you going to cut it into quarter?

More decisions to be made.

So kale, I think, first looked like a potential winner as a commercial thing because it's like easy prep cabbage, pre-prepped cabbage.

I think back to what we were saying about, you know, difference between a purple carrot and an orange carrot, the nutrient profile of different leafy brassicas, the difference is subtle.

But nevertheless, rewarding.

So therefore, ring the changes between spring greens or a white-hearted cabbage or a Brussels sprout, which is obviously a baby cabbage, and different types of kale, of which I'm growing three in my garden at the moment.

So they're all very close relatives of the same family, but they grow in slightly different shapes, different leaf colors.

But that's why I've grouped them all in the same thing.

I get that not everybody likes kale on the side of the plate.

But again, I think that one of the easiest, nicest ways to eat leafy greens, all the brassicas, also things like spinach and chard, is in a sauce, in a saucy thing or a soup.

So I'm often adding at the end of my curries or pasta sauces or tomato soups, a handful of shredded fresh cabbage or kale, or even a couple of sort of bricks from the freezer of that frozen spinach.

We often cook a tomato sauce and just put spinach and chickpeas and a bit of spice in it.

Suddenly that lovely homemade tomato sauce from a couple of tins of tomatoes, a tin of chickpeas, two, three bricks of frozen spinach, little bit of curry powder, or if you prefer slightly North African spices like cumin and coriander without the other curry flavors go really, really well.

And that's a lovely, you can use that as a pasta sauce or have it with a baked potato, or you can just dip good bread into it.

It's a really hearty thing.

As soon as you've got the pulses in there, you've got, well, you've got protein and you've got more fiber, but you've got a kind of creamy richness in the middle that, okay, on their own, a little bit bland, but with a sauce wrapped around them, they're so nice to eat.

types of colors these cabbages many cabbages you've got that in the one plant you've got the out of dark green leaves which have different flavor more intense flavor some might say a little bit austere and then you've got the sweeter inner leaves and as sarah's been saying all along different colors that means different nutrients from often from the very same plant

100%.

And it's probably not what you think it's going to be at all.

I would suggest roasting it, not whole, but in wedges.

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