Put three good things together on a plate and, somehow, the whole is always greater and more delicious than the sum of its parts. Looking back over nearly two decades of professional cookery, Hugh Fearnley-Whittingstall has worked out the combinations that make magic. Salty, sweet, crunchy. Sharp, rich, crumbly. Hot, bland, crisp.
Hugh has used the formula of three to create two hundred recipes, both well-loved classics and brand new ideas, including rhubarb, yoghurt and granola; Brandade, tomatoes and toast;; lemon sole, lemons and mash; mussels, leeks and bacon; chicken, French beans and olives; sausages, beans and tomatoes; scrambled eggs, smoked salmon and fried bread;broccoli, chilli & cashews, avocado, lime and chillies; spinach, cheese and toast; peaches, cream and praline; and rice pudding, apples and caramel, and many many more - the possibilities are endless of course.The book is divided into sections - salads, starters and soups, snacks and sides, vegetable trios, fish and two friends, meat and two veg, pasta rice and company,fruity threesomes and tripe treats.
With sumptuous photography from Simon Wheeler, I can see that this book will unlock a whole new world of fantastic, easy to make food for me.
Hugh's Three Good Things really is that simple. After looking at it for 10 minutes at the bookshop I knew I had to take it home to add to my collection! It is a $50 hardback from Allen & Unwin, a snip I reckon when I think of the fun and inspiration it is going to give me.
Hugh lives in Devon with his family. I'd love to visit him someday, it is on my bucket list.