November 10, 2012

hugh’s 3 good things s01 e1-5

Episodes 1-5

Hugh reveals his theory that three-ingredient dishes are ideal for simple but delicious cooking... and tests it by competing against other chefs.

Hugh faces River Cottage chef Gill Meller and guest chef Florence Knight, from London's Polpetto. The star ingredient is beetroot.

The star ingredient this time is tomatoes. The recipes are clams with tomatoes and garlic; slow roasted shoulder of lamb with tomato and chard; and sweet raw tomatoes with lightly cured grey mullet, and finely chopped raw shallots.

It's all about the courgette this time. There's courgettes and mozzarella, and pasta and creamy courgette soup from Hugh. Gill Meller cooks a salad of courgette, mange tout and lemon, and Florence serves chargrilled courgette with salty goats cheese and honey.

On the menu is curried mushrooms in a baked spud, a simple mushroom, blue cheese and spinach salad, a pastry parcel full of mushrooms and pancetta, and pigeon, polenta and button mushrooms.

There's kale, onion and chestnut pizza on the menu this time. Also kale with squid and chick peas, kale with lobster, and a perfect pasta and kale soup recipe from Hugh too.

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