Hugh's 3 Good Things
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Hugh's 3 Good Things
Hugh creates an irresistibly rich and delicious chocolate pudding with prunes and brandy, along with some DIY chocolate, fruit…
Rice is the key store cupboard ingredient this time. Hugh Fearnley-Whittingstall goes Japanese, teaming his rice sushi-style with…
The star ingredient is pulses. River Cottage's Tim Maddams makes a Mexican-inspired black bean soup; award-winning chef and…
It's day two of store cupboard week and Hugh Fearnley-Whittingstall, River Cottage star chef Tim Maddams and Leon founder Allegra…
Hugh cooks up a couple of classics - pasta, tomato and blue cheese and a simple spaghetti with garlic and olive oil.
Hugh makes posh apple crumble. Gill Meller makes an apple flan with almond paste, and Sophie makes a ricotta cheese doughnut with…
Hugh serves a simple lemon sole with lemon-flavoured mash. Also on the menu is griddled oranges with roasted pumpkin and Halloumi…
On the menu this time is partridge, dried pear and spelt, dates with lemon and lamb's breast, and a salad of chickpeas, apricots…
Hugh creates a warm pear, black pudding and chicory salad, as well as a ginger pear and custard pudding.
Hugh and Gill Meller are joined by Sophie Wright, who's cooked for the likes of Leonardo DiCaprio and Roman Abramovich.
The star ingredient this time is tomatoes. The recipes are clams with tomatoes and garlic; slow roasted shoulder of lamb with…
There's kale, onion and chestnut pizza on the menu this time. Also kale with squid and chick peas, kale with lobster, and a…
It's all about the courgette this time. There's courgettes and mozzarella, and pasta and creamy courgette soup from Hugh. Gill…
May 2014
Hugh faces River Cottage chef Gill Meller and guest chef Florence Knight, from London's Polpetto. The star ingredient is beetroot.
On the menu is curried mushrooms in a baked spud, a simple mushroom, blue cheese and spinach salad, a pastry parcel full of…
September 2013
Hugh serves squid grilled with almonds and homemade hummus. He also serves barbecued squid with a salad including parsley and…
Hugh combines his crabmeat with chorizo and peas, representing the best of the sea, land and veg garden - all served on a piece…
Hugh is never happier than when combining mussels with leeks and cider. He likes it so much, he's doing two dishes that way, one…
Hugh makes a simple ceviche, served with a hot lime and mint-flavoured broth, while Caribbean fusion chef Euten Lindsay fries his…