Hugh Fearnley-Whittingstall

Mexican chorizo, standing by in the fridge

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 [...]

Food & drink

Hugh’s Fish Fight friendly mackerel bap

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 [...]

Food & drink, Food politics

Curry goat

Jamacian 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 [...]

Food & drink