THE HEALTH SNOB’S GUIDE TO CAJUN
1 HEAD SOUTH
That the word “Cajun” conjures images of reformed chicken nuggets is unfair. Deep South cuisine is far from beige, and its calling card is its fresh, colourful dishes seasoned with its signature spices. Here, Gareth Rees of award-winning American restaurant The Fat Bear shows you how to create low’n’slow fare that proves indulgence and spot-on nutrition needn’t be mutually exclusive. Let the good times roll.
A CHICKEN
The complexity of Cajun spices means you get to keep things simple elsewhere. Not only is chicken a vehicle for
