Remembering Charlie Hicks: A Tribute Through Food

Charlie Hicks, a name that resonates with many food enthusiasts, particularly those who enjoyed his insights on Veg Talk, a beloved Radio 4 show that aired from 1998 to 2005. Charlie was not just a voice on the radio; he was a treasure trove of knowledge about fresh produce, a passion ignited after a chance conversation with Sheila Dillon on The Food Programme. This serendipitous encounter led to the creation of Veg Talk, where Charlie shared his expertise on what was fresh and in season, often accompanied by the delightful banter of notable guests from the culinary world.

The Impact of Veg Talk

While the show had its detractors—such as broadcaster Andy Kershaw, who infamously remarked that it “should have been strangled at birth”—it undeniably gained a loyal following. Here’s why I believe Veg Talk was a gem:

• Expertise: Charlie’s deep-rooted knowledge came from years of experience as a fourth-generation fruit and vegetable supplier.
• Engagement: The format encouraged listener interaction, allowing fans to engage directly with the world of produce.
• Humor and Warmth: Charlie’s personality shone through, making even the most mundane topics about vegetables engaging and enjoyable.

His influence extended beyond the airwaves; Carla Tomasi, a renowned cooking teacher, relied on Charlie’s produce for her restaurant in Soho, which showcased the best of Roman cuisine. Charlie’s ability to source unique ingredients, like puntarelle, set him apart in the culinary community.

A Personal Connection

My own interaction with Charlie began through Carla, revolving around the intriguing puntarelle. When he reached out to discuss this unique vegetable, it was clear that he was not just knowledgeable but also passionate about sharing that knowledge. Our conversation about preparing puntarelle in a traditional Roman style was enlightening, highlighting Charlie’s commitment to elevating the conversation around vegetables.

A Salad to Honor Charlie

This week, as a homage to Charlie Hicks and his love for fresh produce, I present a recipe that celebrates the vibrant flavors he championed. This salad combines the bitterness of puntarelle with the sweetness of apples and the richness of cheese, creating a dish that’s both refreshing and satisfying.

Puntarelle, Radicchio, Celery, Apple, and Cheese Salad

Serves 4

• 1 head puntarelle or frisée
• 1 small head radicchio
• 2 celery stalks
• 1 crisp red apple
• ½ lemon
• 100g cheese (pecorino, grana padano, asiago, manchego)
• 6 tbsp olive oil
• 1 tbsp red-wine vinegar
• 2 tsp runny honey
• Salt
• 100g walnut halves

Instructions

1. Trim the puntarelle, discarding tough outer leaves and cutting the inner tubes into short lengths.
2. Break the radicchio into leaves, wash, and dry everything before ripping larger leaves into manageable pieces.
3. Remove the strings from the celery, slice thinly, and prepare the apple by quartering and rubbing with lemon to prevent discoloration.
4. In a large bowl, whisk together olive oil, vinegar, honey, and a pinch of salt. Toss in the leaves, then add celery, apple, and walnuts. Toss again, adding half the cheese before serving on a platter topped with the remaining cheese.

This salad not only reflects the essence of Charlie’s teachings but also serves as a reminder of the joy that fresh, seasonal ingredients can bring to our lives. In celebrating his legacy, we embrace the flavors of the earth and the connections they foster.

For more on this tribute and the delightful recipe, I encourage you to read the original news article here.