There are many ways to roast a chicken. Everybody has a tweak, an opinion, a little trick or two. This is how I do it. I prefer a roast chicken to be simple. I’ve tried all sorts of ways, including a heart-stopping version involving nearly a pound of butter, garlic, thyme and a lot of [...]
Abel and Cole,
bay,
Chicken,
free range,
Herbs,
Hugh Fearnley-Whittingstall,
Olive oil,
organic,
Poultry,
rosemary,
tarragon,
thyme These skewers of lamb are perfect for the barbecue and make a good alternative to the normal barbecue standards of burnt sausages and undercooked chicken. They’re easy to make, and cook in just a few minutes. It’s better if the lamb is cooked slightly pink. The flavourings here are most definitely Indian, a heady mix [...]
Around this time of year, rhubarb tends to get tired and worn out. The stalks, those that haven’t been plundered already, are green and thick, with big umbrella-like leaves. Everything starts to look a bit Jurassic, overgrown and gnarled. The slender pink and red elegance of the early stalks has long faded, and the taste [...]
chutney,
Cook,
fruit,
Garden,
Home,
Hugh Fearnley-Whittingstall,
preserving,
relish,
rhubarb,
Sugar,
Syrup,
Vinegar Every year I look forward to the Glastonbury Festival.This year we marvelled at the shortness of Lady Gaga’s dress (really, how did she not expose herself), wondered why people listen to Kasabian and decided to do something tenuously food related in honour of Bruce Springsteen*. Something quintessentially American. Something straightforward and honest, no nonsense, down [...]
I feel like I’ve mastered a mysterious, secret art. I made a pork pie, and it was easy. More than that, it tasted astounding. Here’s how. Start with the pastry. The pastry is unusual as it’s made with hot water. It seems to go against everything you know about making pastry, but it does work. [...]