Breakfast bars recipe hugh fearnley-whittingstall biography
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Delicious!
Ingredients:
1/2 cup unsalted butter
2/3 cup packed brown sugar
1/3 cup no-sugar added crunchy peanut butter
1/4 cup honey, (plus a little more to drizzle in the end)
1 orange (zest)
1 lemon (zest)
1 1/4 cups old fashioned rolled oats
3/4 cup dried fruit such as raisins, chopped apricots, prunes, cranberries or dates (I used raisins)
1 cup mixed nuts, divided (meaning 3/4 cup then 1/4 cup) such as pumpkin, sunflower, poppy, flax seed and sesame
( I used all but pumpkin)
To prepare:
Preheat the oven to 325°F.
Grease and line an 8-inch square baking pan with parchment paper.
Put the butter, sugar, peanut butter, honey, and grated citrus zests in a deep saucepan over very low heat.
Stir occasionally until melted.
Stir the oats, dried fruit, and three-quarters of the seeds into the melted butter mixture until thoroughly combined. 97,869 people signed Fearnley-letter Whittingstall’s to the government, and in response, the government on June 25th unveiled a new strategy to combat childhood obesity.
Hugh Fearnley-Whittingstall River Cottage
On the grounds of Slape Manor in Netherbury, Dorset, River Cottage, a former gamekeeper’s lodge, was where Richard Fearnley-Whittingstallist settled in 1997.
Makes 16 bars.
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In River Cottage Great Pies, Gelf Alderson equips home cooks with the tools to master the art of pastry, offering 80 achievable and delicious recipes for every occasion.
The book begins with a foundational chapter, building your confidence with core recipes for the most popular pastries, including shortcrust, puff, rough puff, hot water, filo, suet, choux, and sweet pastries.
Basically I melted the first 6 ingredients slowly in a pan, stirred in the dried ingredients then placed in the oven and baked 30 minutes. Fearnley-Whittingstall launched a campaign against food waste by farmers, retailers, and consumers with Hugh’s War on Waste, which aired on BBC One in November 2015.
In 2018, he collaborated with Hugh Fearnley-Whittingstall to film Britain’s Fat Fight, a BBC One documentary that examined the obesity crisis in Britain and pressed food manufacturers, eateries, and the government to address it.
Hugh Fearlessly Eats It All: Dispatches from the Gastronomic Frontline is the title of a collection of his short pieces that was released in October 2006. Visitors had to help out on the farm and eat by the River Cottages philosophy. Discover recipes for crowd-pleasing classics like the ultimate quiche, a traditional beef and ale pie, the much-loved River Cottage pork pie, and indulgent custard tarts.
Whether you’re preparing small bites for a buffet or a show-stopping centrepiece, Great Pies has you covered.
Bake approximately 30 minutes until golden in the center and along the edges.
Let cool completely in pan.
Bars will keep for 5 to 7 days in a airtight container. Join us for our Great Pies course or one of our dining events for a truly memorable and delicious experience!…
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The color is golden and the bars are chewy and laced with raisins and assorted seeds.Truly the longest part is waiting for the bars to cool as they must cool completely to cut easily.
This recipe is adapted from the cookbook "River Cottage Every Day", by Hugh Fearnley - Whittingstall.
Hugh Fearnley-Whittingstall Biography and Wiki
Hugh Fearnley-Whittingstall is a Celebrity chef, television host, journalist, multi-award-winning food writer, and environmental activist from England.
Hugh Fearnley-Whittingstall’s Age and Birthday
How old is Hugh Fearnley-Whittingstall? Fearnley-Whittingstall is 60 years old as of 2025.
He is of mixed race. He filmed magazine-style food programs in 2008 and 2009 that were produced at his headquarters and had seasonal themes.
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River Cottage is a TV show that Hugh Fearnley-Whittingstall hosts and executive produces. Enjoy recipes for savoury treats like spanakopita and chicken balti pie, alongside sweet delights such as plum, raspberry, and hazelnut meringue pie.
Whether you choose to make your pastry from scratch or opt for shop-bought varieties, these recipes guarantee delicious, foolproof results every time.
From there, the chapters take you on a journey through every kind of pie imaginable, from Veggie Pies and Open Pies and Tarts to Saucy Pies, Raised Pies, Pasties, and Sweet Stuff.
It debuted on Channel 4 in September 2009. He started a new season of episodes called River Cottage Every Day in September 2010.