Cookery experts across the country are using hay — yes, bog-standard dried grass — to flavour cuts of meat, fish, vegetables and even desserts. First up, the hay itself (dried grass); not to be confused with straw (dried stalks of wheat). ‘When I first started using hay, I bought it from a forager, which cost a lot of money. ‘It’s got a smoky, barbecue-like flavour,’ Chris says. But Chris insists cooking with hay is a trend that’s here to stay — and not just for top chefs.

Source: Daily Mail February 02, 2020 21:56 UTC