Hugh's Three Good Things Book

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. Three Good Things. It really is that simple.