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 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

If you cut a big hearted cabbage in half, so that all the leaves are still joined together by the stalk, and then in half again, if you've got quarters, and then probably take it down to eighths or even slightly smaller wedges, all joined by that stalky bit in the middle.

Brush that with a little bit of oil, salt and pepper.

roast those till they're golden and caramelized.

If you want to start getting funky, there's all sorts of ways you can spice that up.

And you can add a brilliant dressing at the end made with miso.

And miso is lovely, wonderful addition of flavor, got live microbes in it if it's a true miso.

The only thing is if you're going to heat that up, you will knock those live microbes on.

It's why I love using miso in a dressing.

adds a wonderful flavor.

You can put a spoonful of miso, shake it up with a little bit of lemon juice, oil, and spices if you like.

And then you trickle that over when it comes out and it's not piping hot, but just when it's cooled, trickle a miso dressing over.

some toasted seeds on your beautifully roasted golden cabbage.

Again, you've concentrated the flavors, you've caramelized the sugars, you've mellowed out that slightly intense bitter brassica, and the cabbage that you feared so much has become utterly delicious and easy to eat and a total treat.

It does.

It would be crazy not to talk about beans, even if only for a minute.

But I would say something that says, whatever you're cooking, anything saucy, a soup, a stew, a pasta sauce, a curry, you've just got to ask yourself, why not put a tin of beans in that?

It's such a great food, such a balance of protein.

And it just builds a dish up from suddenly something is a main course if it's got beans or pulses in.

Everyone's got a tin of beans at the back of the cupboard.

You've just got to get them to the front of the cupboard and into the saucepan.

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