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11 Jun 2024, 14:13
TV chef Hugh Fearnley-Whittingstall is back with a new mission to get Brits munching on 30 different plants a week – will you join the veg-olution?
Hugh Fearnley-Whittingstall, the maestro behind the beloved River Cottage series, has embarked on a new culinary crusade: getting everyone to eat 30 different plants a week!
Speaking on Virgin Radio's The Ryan Tubridy Show, Hugh shared his passion for plant diversity and its benefits, leaving fans excited about the leafy challenge.
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Hugh, the face of sustainable living and the hero of homegrown produce, has long been a champion of knowing exactly where your food comes from.
He's known for his no-nonsense, back-to-basics approach, which has won him a legion of fans since his River Cottage debut in 1999.
With his new book, Hugh aims to make plant-based eating both accessible and enjoyable, without forcing anyone to go full vegan.
Born in London but with roots firmly planted in the countryside, Hugh's journey from Eton to the fields of Gloucestershire is the stuff of foodie folklore.
His stint at the River Café, where he once shared a kitchen with Jamie Oliver, set him on his culinary path. Although his tenure there was cut short due to his 'messy' cooking style, it was the start of something special.
Hugh's passion took him to Provence, France, and eventually back to the UK, where he turned a quaint West Dorset cottage into the River Cottage we know today.
But it's not just about the food – it's about the story behind it. Hugh believes: "People have a genuine appetite for food with a good story. And the story is, well, where did the food come from?"
Whether it's home-grown, freshly caught, or sourced from a local farmer, Hugh emphasises the importance of connection and sustainability in our food choices.
So, what's the deal with the 30 plants challenge? Nutritionists agree that diversity is key for a healthy gut microbiome, and munching on 30 different plants a week can reduce the risk of common diseases.
Each type of plant counts towards your weekly tally – even a few carrot sticks or a single strawberry! Herbs, spices, and even dark chocolate (yes, you read that right) contribute to your plant points.
Hugh's book makes hitting the 30-plant target a breeze with simple tips: munch on more nuts and seeds, double up on alliums like onions and garlic, and keep a variety of herbs handy.
"Snack the difference," Hugh advises, suggesting raw veggies, seasonal fruits, and a bit of dark chocolate as easy ways to boost your plant count.
"I’m still an omnivore," Hugh insists, "but I do eat considerably less meat than I used to. Sometimes it’s great to put the meat and fish aside and concentrate on making the plants delicious because meat and fish are quite tyrannical ingredients. They grab a lot of attention."
Hugh's approach is all about making plants the star of the show. He encourages people to think beyond traditional fruits and veggies: "For that 30 plants, all the spices count. Nuts and seeds count. It isn’t just about what we think of as fruit and veg.
"The first thing to remember about the plant kingdom is it is actually where most of the exciting flavours we can think about come from. You know, meat, of course, is exciting."
From walnuts to leeks, pears to coriander seeds, the variety of flavours and textures in the plant kingdom is endless.
According to the book: "some other surprising things count towards you 30…such as oats, brown rice, gherkins, garlic, olive oil, black pepper, dark chocolate, coffee,".
For those wondering how to start, Hugh suggests looking at the plants you already enjoy. "Just remind yourself of the plants that you already like, because chances are there's a bunch of them that you probably haven't actually had in your kitchen for a while."
Our even those most familiar of vegetables in the British diet, as Hugh said: "Nothing wrong with a few frozen peas or a tin of beans. I mean, these, these are good ingredients."
Hugh's mission goes beyond just personal health; it’s also about reducing food waste.
"Throw in that half a pepper, sprinkle the last of a packet of seeds," he advises, showing how easy it is to use up what you have while diversifying your diet.
Hugh Fearnley-Whittingstall isn’t just talking the talk – he’s walking the walk, or rather, gardening the garden.
His enthusiasm for connecting people through food shines through as he shares his vision for a healthier, more sustainable way of eating.
"Food is one of the lovely things in a community, and it’s one of the things that brings people together," he says.
How to Eat 30 Plants a Week: 100 recipes to boost your health and energy by Hugh Fearnley-Whittingstall is out now.
Listen to The Ryan Tubridy Show on Virgin Radio UK, weekdays from 10am-1pm.
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