A magic formula to simplify cooking and amplify taste - Hugh Fearnley-Whittingstall puts three good things together on a plate.
How often have you wished there was a magic formula to simplify cooking? Well, there is. 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. Think scones with jam and cream, fish and chips with mushy peas, or porridge with golden syrup and cream.
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; potatoes, baked beans and Cheddar; mackerel, celery and orange; 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; fennel, orange and watercress; avocado, lime and chillies; spinach, cheese and toast; peaches, cream and praline; and rice pudding, apples and caramel. Because the possibilities are endless, Hugh has also suggested two hundred three-word recipe ideas, which can be used as a springboard for improvised cooking.
With sumptuous photography from Simon Wheeler, this book will unlock a whole new world of fantastic food. Hugh's Three Good Things. It really is that simple.
