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Learn with Hugh Fearnley-Whittingstall

Try for FREE: Oven Roasting Vegetables

Join the River Cottage founder, to learn how to take oven roasted vegetables to another level with endless flavour possibilities and dazzling results.

Course overview

The lesson will feature 3 different “tray-roasts”, each of which combine perfectly to build up flavours and textures. Hugh will cook: Tamari-roasted roots with apples & kale (serves 4) Ingredients: 3 parsnips, 4 turnips, 500g new potatoes, 2 onions, 3tbsp rapeseed oil, 4 garlic cloves, 4 bay leaves, a few sprigs of thyme, 100g kale, 1 tbsp tamari soy sauce, 2 tbsp pumpkin seeds, 2 eating apples, salt, pepper Lemony roast fennel with peas & butter beans (serves 2-4) Ingredients: 3-4 fennel bulbs, 5 spring onions, 1 lemon, 2 tbsp rapeseed oil, 200g garden peas, 400g butter beans, 100g flat-leaf parsley, a few fennel fronds (optional), lemon juice, salt, pepper. Two tray spicy roast veg (serves 4) Ingredients: 1kg tomatoes, a thumb of ginger, 3 garlic cloves, 3tbsp rapeseed oil, 2 medium aubergines, 500g squash, 2 courgettes, 2 red onions, 4-5 cardamon pods, 2 tsp fennel seeds, 2 tsp cumin seeds, 1 medium-hot chilli, 200g chard, 400g chickpeas, salt, pepper. As in all his sessions, Hugh will emphasise how these dishes are ripe for swaps, tweaks and personal touches, so you can make your dish personal to you and your own palette.

Meet Hugh Fearnley-Whittingstall

Hugh Fearnley-Whittingstall is a multi-award-winning writer and broadcaster known for his uncompromising commitment to seasonal, ethically produced food and his concern for the environment. He has earned a huge following through his River Cottage TV series and books, as well as campaigning documentary series such as Hugh’s Fish Fight, Hugh’s War on Waste, Britain’s Fat Fight and, his latest, War on Plastic with Hugh and Anita. Hugh established River Cottage HQ in Dorset in 2004, and the operation is now based at Park Farm near Axminster in Devon. An organic smallholding, HQ is also the hub for a broad range of courses and events, and home to the River Cottage Cookery School. Hugh continues to teach and host events there on a regular basis. He also oversees the menu and sourcing in the River Cottage Kitchen in Axminster. Hugh’s broadcasting has earned him a BAFTA as well as awards from Radio 4, The Observer and the Guild of Food Writers. His award-winning books include The River Cottage Cookbook (2001), which won the Glenfiddich Trophy, the River Cottage Meat Book, which won the Andre Simon Award in the UK as well as the James Beard Award in the USH, and River Cottage Much More Veg. His latest book Eat Better Forever is published in December 2020. Hugh continues to work as a journalist, writing occasionally for the Guardian, Times and other national newspapers. He is a vice president of Fauna & Flora International and a patron of Switchback, a charity that helps young offenders find opportunities in the catering industry. Hugh, his wife Marie and their four children live in East Devon.

Course description

Sign up by midnight on Wednesday 10th February and start any time.

Get a taste of Hugh Fearnley-Whittingstall’s ‘Much More Veg’ course – learn how to take oven roasted vegetables to another level with endless flavour possibilities and dazzling results.

In light of the Covid-19 pandemic, it’s vital that everybody knows how much making good food choices can help us stay well. Enriching our understanding of what good foods are makes it far easier to choose, eat and enjoy much more of them.

Hugh will explore in depth how you make vegetables and other plant-based foods unfailingly delicious and satisfying. Featuring step-by-step instructions for the creation of 3 different “tray-roasts”, you will learn how to combine flavours and textures for maximum intensity, featuring recipes inspired by Hugh’s TV series and his best-selling cookbooks ‘River Cottage Veg Every Day!’ and ‘Much More Veg’.

Equipment needed

Large roasting tray, pestle and mortar, oven