What Hugh Fearnley-Whittingstall can (unwittingly) teach you about quick cooking

I’ve recently become addicted to The River Cottage TV series and cookbook – a birthday gift from my Irishman.

It’s hard not to get swept up in Hugh Fearnley-Whittingstall’s self-sufficiency world.

The man has inspired my Irishman to think about become a home bee-keeper and he’s got me hooked on the idea of one day raising some rare breed pigs..

And while I really admire Hugh’s doing-everything-from-scratch ethos, I feel like sometime he misses the point…

I believe that good food doesn’t necessarily have to be completely home grown and hand made.

For me it’s more than OK, if not downright essential, to take a few shortcuts when you can.

In a River Cottage episode I saw recently, Hugh ‘unwittingly’ made this point himself when he put his mother’s traditional shepherdspie recipe up against Delia Smith’s ‘cheaty’ shepherds pie made with frozen mash and canned meat.

Of about 20 people who tasted both pies, there was only a slight preference for Hugh’s hard work pie…

I think he was very disappointed with the verdict.

But he shouldn’t have been…

For me it’s super encouraging that sometimes the ‘cheaty’ version can taste almost as good.

The trick is knowing which shortcuts to take and which to avoid.

And in my new eCookbook, ‘The Tired & Hungry Cooks Companion’, I’ll be personally guiding you though all the shortcuts to save you precious time without sacrificing flavour and quality.

It launches next Wednesday! More details soon.

Cheers
Jules x

ps. Already signed up for classes at the Stonesoup Virtual Cookery
School?

Logon and access all the class material over here:
www.stonesoupvirtualcookeryschool.com/students

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