Hugh Fearnley-Whittingstall

Chocolate/ dessert/ foundation recipe/ Gluten free/ holidays/ Hugh Fearnley-Whittingstall/ Nut

Chestnut and Chocolate Cake | Hugh Fearnley-Whittingstall

The chestnut and chocolate cake evokes the essence of a celebration cake. This is already a lovely and rich cake, although you won’t think of it…

November 16, 2021

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Blanch/ Hugh Fearnley-Whittingstall/ Seafood

Prosciutto-wrapped Scallops with Pea Purée | IHCC Goodbye Hugh

Between the scallops and the pea, you’d think the scallops will win out to be the people’s choice. In this prosciutto-wrapped scallops with pea purée dish,…

October 1, 2017

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Fish/ Hugh Fearnley-Whittingstall/ Seafood/ Soup

Smoked Fish and Corn Chowder | #acmesmokedfish

  This is Hugh Fearnley-Whittingstall’s recipe from the River Cottage Fish Book. The book is 600 pages long that reads like an encyclopedia on the sourcing…

September 17, 2017

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autumn/ Fruit/ Hugh Fearnley-Whittingstall/ Nut/ summer

Peach Apple Crumble for Summer/Autumn Crossover

Now in early September, we’re in the midst of a seasonal crossfire – the waning of summer and the stirring of autumn. This is a delicious…

September 6, 2017

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easy everyday/ Hugh Fearnley-Whittingstall/ Meat/ Poultry

Baked Chicken Curry – Total Eclipse?

As far as curry goes, this baked chicken curry may be a total eclipse (which we saw in regions in North America last Monday) to a…

August 25, 2017

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easy everyday/ Hugh Fearnley-Whittingstall/ Salad/ Side/ summer/ Toss

Riced Cauliflower with Peanuts and Cilantro | In the Raw #IHCC

There are many ways to transform and disguise veggies. You can spiralize zucchini and make veggie noodles. Have you heard about “ricing” cauliflower? What looks like…

July 31, 2017

3

easy everyday/ Fish/ Hugh Fearnley-Whittingstall

Roasted Fish Fillets and Potatoes | Roughing up the Potatoes

  This is a one-pot fish dish that I’ve cooked repeatedly whenever I can get fresh supply of white fish. This Hugh Fearnley-WhittingstalI’s recipe from River…

July 24, 2017

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Grill/ Hugh Fearnley-Whittingstall/ modernist/ Salad/ Seafood

Grilled Octopus Salad in a Lemongrass Ginger Dressing | The Joy of Sous Vide Cooking

I often wonder why octopuses served in sushi restaurants are tender to the bite without being chewy. So I asked a sushi chef how the texture…

July 17, 2017

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easy everyday/ Hugh Fearnley-Whittingstall/ Salad/ Sauté/ Side/ Steam/ summer

Leeks with Garden Greens | Outside the Meal Kit Box

From time to time, it helps to take a different spin on the ubiquitous vegetable salad bowls. The usual suspects are good, but may need some…

July 5, 2017

3

Gluten free/ Hugh Fearnley-Whittingstall/ Salad/ Steam/ summer/ Toss

Herby Peanutty Noodle Salad – Healthy Summer Salad

There are loads of flavor packed in this simple noodle salad. A bright zingy Asian dressing, handfuls of herbs, green beans and crunchy peanuts may seem…

June 23, 2017

2

Blanch/ easy everyday/ Hugh Fearnley-Whittingstall/ Salad/ spring/ Toss

Salad of Baby Peas, Goat Cheese and Green Onions

A simple spring salad of lush green peas, green onions and the white soft cheese looks springlike, or is it not? This week at IHCC, we…

May 26, 2017

6

Appetizer/ classics/ Crack/ Hugh Fearnley-Whittingstall/ Side

Scotch Egg – A British Classic with a Twist

Scotch eggs are easy to make and to adapt to your taste in the home kitchen. No need to cross the Atlantic Ocean or go to…

May 16, 2017

7

Berry/ Cream/ Dairy free/ Hugh Fearnley-Whittingstall/ modernist/ Pantry essentials

Vegan Eton Mess with Berries, Aquafaba Meringue & Cream

This is a classic dessert recipe that can be found in the repertoire of every British celebrity chef. Combining raspberries, strawberries, meringue cookies and cream makes…

May 2, 2017

2

Hugh Fearnley-Whittingstall/ Savory/ Soup/ whole grain

Barley, Onion and Tomato Soup

If the challenge is to use whatever we have in the pantry and make a meal with it, this Hugh Fearnley-Whittingstall’s recipe fits the bill. My…

April 17, 2017

5

Hugh Fearnley-Whittingstall/ Roast

Roasted Red Onions with Port and Bay – IHCC new featured chef April to October

I believe in cooking from scratch and making delicious food prepared from fresh ingredients, ideally seasonal and locally sourced. That’s also the approach embraced by Huge…

April 11, 2017

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