The Italian Kitchen
2 Series, 12 Episodes
Hugh makes an egg, beetroot and anchovy salad.
Hugh and two other chefs show three brilliant ways to make the most of beetroot.
Hugh Fearnley-Whittingstall's makes a simple supper of clams, tomatoes and garlic.
Hugh is joined by two top chefs to demonstrate three simple recipes, all of them starring tomatoes.
Hugh puts together pasta, courgette and cheese to create the perfect comfort food.
Hugh Fearnley-Whittingstall serves up three dishes featuring courgettes, including two very different courgette salads and a surprising soup.
Hugh serves up a TV supper of baked potato stuffed with curried mushrooms.
The star ingredient this time is mushroom, with a mushroom and pancetta pastry, a mushroom, spinach and blue cheese salad, and roast pigeon with fried mushrooms and polenta.
Hugh makes a surprising, crisp and sweet pizza featuring onion, chestnut and kale for a topping.
The humble kale gets fancy as part of a dish of lobster with crispy kale and chili soy, a sustaining soup of spaghetti, chicken stock and kale, and a warm kale, squid, chickpea salad.
Hugh serves up a mouth-watering family dinner of lamb with potatoes and mushrooms.
Hugh Fearnley-Whittingstall and co give lamb chops and lamb kebabs the 'three good things' treatment.
A quick-to-make salad of Parma ham, creamy cheese and squash proves once again that the secret to great cooking is 3 good things.
The time it's three great recipes that make the most of ham and bacon.
Hugh combines the three ingredients, chicken, tomato and tarragon, to make a joyful dinner.
On the menu is a chicken salad, a chicken, mushroom and blue cheese supper, and a salt baked roast.
Highlights from Hugh Fearnley-Whittingstall's show based on his simple formula for great cooking - three main ingredients
Hugh Fearnley-Whittingstall's philosophy is that using three good ingredients can make a great dinner. This time he shows how with three different dishes starring venison.
A tummy-filling recipe from Hugh Fearnley-Whittingstall starring beef, tomato and shallots, to make the perfect stew.
The star ingredient this time is beef, including a posh steak tartare and a classic steak sandwich.
Hugh puts together a surprising soup of apple, squash and chilli to show off his three-ingredients cooking philosophy at its tastiest
Two top chefs join Hugh to cook up three-ingredient recipes that turn apples into the star of savoury suppers.
Hugh Fearnley-Whittingstall combines pears with black pudding and chicory for a plateful of flavour.
Pears are the star of three wickedly wonderful dishes, a starter, a main and a pear-fect pud!
Hugh Fearnley-Whittingstall puts together a British farmhouse supper of partridge, spelt and dried pears.
In this episode, dried fruit forms the centrepiece for a trio of tempting dishes.
Hugh Fearnley-Whittingstall offers up a surprising twist on lemon, fish and spuds.
Three wonderful citrus dishes that show how three great ingredients are enough to make the mouth water.
Hugh cooks poshed-up apple crumble with custard.
The featured recipes are an apple breakfast, an apple and almond tart and apple doughnuts.
The three main ingredients this time are bream, lime and mint.
Hugh and two guest chefs show off their black bream recipes.
The three ingredients this time are mussels, leeks and cider.
In this episode one of the three key ingredients is mussels.
Hugh's latest trio of good things are crab, peas and chorizo.
Crab's on the menu this time, with crab cakes, crab soup and crab on toast.
This time the key ingredients are mackerel, rhubarb and oatmeal.
This time the three things are mackerel, rhubarb and oatmeal.
Hugh Fearnley-Whittingstall brings together the unlikely trio of almonds, chickpeas and squid in a mouth-watering dish.
The star ingredient this time is squid.
At the heart of most good dishes are three main ingredients. One of the recipes this time is pasta, fresh tomatoes and blue cheese.
Hugh is joined by two top chefs, to show some simple three-ingredient recipes, all of them featuring nuts.
Among the recipes this time is an easy but brilliant baklava.
Hugh Fearnley-Whittingstall and his guest chefs go nuts with some tempting trios: hazelnuts, honeycomb and ricotta; chestnuts, prunes and yogurt; and hazelnut and chocolate macaroons
This time, Hugh's three good things are lentils, celeriac and sultanas.
One of the key ingredients this time is pulses
Included on the menu this time is a deconstructed sushi of rice, avocado and seaweed.
Hugh is joined by two chefs to create some simple rice dishes based around three good things.
The perfect combination of three great ingredients this time is chocolate, brandy and prunes.
This time the three good things recipes all feature chocolate as the star ingredient.
Hugh Fearnley-Whittingstall uses beetroot, horseradish and mackerel to create a unique pizza.
Michelin-starred guest chef Lisa Allen cooks mackerel, fennel and orange in newspaper to showcase Hugh's belief that good food is really little more than three good ingredients well combined