Hugh Fearnley-Whittingstall is one of our favourite chefs here at Wickedfood. His vision that all food should be free of pesticides, growth hormones and all the other rubbish that gets pumped into our food is one that we should all live by. Food should be eaten when in season and local. Hugh shows you how easy it is to make fresh healthy meals daily.

You don’t need to slave away in the kitchen for hours just to get a simple meal.

Get the whole family involved, make the pancake mix the night before so that come Saturday morning the hardest thing is deciding who gets to flip the pancakes. This book is definitely a must have. It goes into each detail – why cold pressed oils are better, why making your own lunch (box) will benefit whether it’s to take to work or something being packed for the kids, food should be an experience not just another daily task. It’s exciting gathering a few ingredients, creating a work of art – or just something that has guest/family members licking their lips and asking for more of that wonderful “roast breast of lamb with lemon and apricots” or how did you make that “foolproof creme brulee.”

With simple pictures and ideas and information on every recipe this book really is a great find and will keep anyone entertained for quite some time.

Interested in buying this book? visit – Red Pepper Books – The friendliest online bookshop under the South African sun, they will be able to offer you great prices on any book you are looking for.

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood cooking school runs cooking classes throughout the year at its purpose-built Johannesburg cooking studios. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.