Hugh Fearnley-Whittingstall

Mexican chorizo, standing by in the fridge

March 18, 2012
Mexican style chorizo, but Hugh Fearnley-Whittingstall

I’ve come close to attempting to make dry-cured sausages a couple of times, but never been able to get the right equipment together to make it happen.  The sticking point is controlling temperature and humidity properly, so that the sausage cures without developing any nasty surprises, like botulism. To get good results safely, I’d need [...]

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Herbs, by Nikki Duffy – River Cottage Handbook, number ten

March 1, 2012
Herbs by Nikki Duffy River Cottage Handbook

Years ago, I used to live in a little flat on the side of a big house.  It had a long set of stone stairs leading up to the front door, and the top of the stairs caught the sun for a good few hours a day, even in winter.  One of the first things [...]

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Hugh’s Fish Fight friendly mackerel bap

January 19, 2011
Hugh Fearnley Whittingstall's mackerel mission ... the MakBap

As part of his Fish Fight, Hugh Fearnley-Whittingstall is encouraging us to eat a more diverse range of fish, and there’s one cheap, sustainable, nutritious and extremely tasty species right at the front of the pack. Mackerel. Criminally under-valued, mackerel is nothing short of a show-stopper. Packed with all the right types of fish oil [...]

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Why are perfectly good fish thrown back into the sea, dead?

January 14, 2011
Hugh Fearnley-Whittingstall's Fish Fight

There’s something wrong with fishing in Europe. The thing is, over half of the fish caught in the North Sea end up being thrown back overboard, dead, the victim of a set of insane regulations intended to protect European fishery stocks, but which instead serve to decimate them. The basic thrust is that fishermen are [...]

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Curry goat

September 22, 2010
Thumbnail image for Curry goat

It stands to reason that curry goat is best made with goat, but goat meat can prove difficult to find. I scoured nearly every butcher I knew in the hope of finding it, from my normal, trusted shop right through to the tiny halal places in the back streets of Bradford. Nobody had goat.  Nobody [...]

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Very slow roasted shoulder of lamb with merguez spices

November 21, 2009
Very slow roasted shoulder of lamb with merguez spices

A shoulder of lamb is a hefty cut, but it’s cheap and it goes a long way. This method leaves the lamb falling apart, tender from the best part of a day in the oven. It’s very satisfying and relaxing to know that something great is happening in your oven at home whilst you’re out [...]

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Lamb breast, stuffed and rolled

October 22, 2009
Lamb breast stuffed with apricots and thyme, rolled

Part of the challenge of cooking is to make something unpromising into something worth eating.  There are few cuts of meat that present as little to the cook as a breast of lamb. Let’s be frank here.  This is not an appetising cut.  It looks fatty, skinny, full of gristle and just plain unappealing.  On [...]

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Slow roasted pork belly with fennel and coriander crackling

October 12, 2009
Hugh Fearnley Whittingstall's slow roasted pork belly with fennel and coriander

A pork belly gives a lot of bang for buck. It’s a cheap cut that benefits from simple, hands-off cooking.  A few herbs, some salt and pepper and a few hours in a low oven are all you need. First, the joint. A cut from the thick end of the belly weighing between 1 and [...]

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