Hugh Fearnley-Whittingstall: The pandemic plastic crisis? It’s horrendous
Hugh Fearnley-Whittingstall’s business was hit hard by the lockdown, but it’s the damage being done to the environment that worries him most. By Harry Wallop
There is probably no other cookbook as ingredient-spattered as page 403 of our copy of The River Cottage Family Cookbook. Co-authored by Hugh Fearnley-Whittingstall, its chapters include “sugar and honey” and “chocolate”, and it has been the go-to guide for all of my four children learning to cook — specifically the recipe for double chocolate brownies, which contain 250g of dark chocolate, 200g of butter and 200g of sugar.
Yet that was written when Fearnley-Whittingstall was a shaggy-haired, slightly paunchy advocate of foraging, cooking human placenta (served with focaccia) and the joy of sugary treats. Now he’s a changed man. And I’m not just talking about his smart haircut.
He has become passionate about making changes to help the health of us and the
