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

But I've always been a huge fan of veg.

And

What I've learned about meat and fish is they are great ingredients.

If you source them well, they're very healthy and they can be sustainable.

But what I've learned from a chef's point of view is they're quite tyrannical ingredients and they hog a lot of attention.

For chefs and enthusiastic home cooks, if you've got a nice piece of meat, that's what you make your fuss about.

You're

your marinade, or you put it on a barbecue to get the nice chargrilled stripes on it, or you concentrate on getting the skin of the fish perfectly crispy.

And when you're obsessing with your main animal protein-based ingredient, you start to forget everything to do with the veg starts to be the bit on the side.

And that's the emphasis that's really changed in the way I cook.

I've sort of recalibrated.

And in order to do it, I did become vegetarian for six months, not with a view to it necessarily being a permanent change, but a way to just shifting the way I cook so that I wanted to have a repertoire of

absolutely slam dunk veg only delicious dishes, which I could go to whenever I wanted as a break.

And the best way to enjoy really good plant-based food is not to have a bit of meat and fish next to it to compare it with.

And the best way to make a lot of plant ingredients delicious is to give them a little bit of that attention, like maybe a little bit of oily marinade with some spices in it,

Put it in the oven, make it crispy, concentrate the flavors, caramelize it, put it on the barbecue.

There are very few vegetables that can't be barbecued.

Get some of those charcoal stripes on the veg, not just on the meat.

Build up those flavors and the complexity.

Combine different ingredients for contrast.

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