Copy link Copied Copy link Copied Subscribe to gift this article Gift 5 articles to anyone you choose each month when you subscribe. Already a subscriber? Login I add a squeeze of lemon to the “beef and squash tagine” and spoon it into four bowls of brown rice alongside the “creamy, lemony, minty courgettes”. When I plonk them down on the table, my children stare at them in appalled disbelief.
My seven-year-old, Joe, promptly bursts into tears, while his six-year-old brother, Marc, bellows in outrage. “Re-vol-ting!” he yells. “No way I’m eating that!” TV chef and food writer Hugh Fearnley-Whittingstall at River Cottage on the Devon/Dorset border.
Matt Austin Copy link Copied Copy link Copied Subscribe to gift this article Gift 5 articles to anyone you choose each month when you subscribe. Already a subscriber? Login Follow the topics, people and companies that matter to you. Fetching latest articles.
