Hugh's 3 Good Things: Best Bites

  • Episode 1 - Beetroot, Egg and Anchovy

    Hugh makes an egg, beetroot and anchovy salad.

  • Episode 2 - Beetroot

    Hugh and two other chefs show three brilliant ways to make the most of beetroot.

  • Episode 3 - Clams, Garlic and Tomatoes

    Hugh Fearnley-Whittingstall's makes a simple supper of clams, tomatoes and garlic.

  • Episode 4 - Tomatoes

    Hugh is joined by two top chefs to demonstrate three simple recipes, all of them starring tomatoes.

  • Episode 5 - Courgettes

    Hugh puts together pasta, courgette and cheese to create the perfect comfort food.

  • Episode 6 - Courgettes

    Hugh Fearnley-Whittingstall serves up three dishes featuring courgettes, including two very different courgette salads and a surprising soup.

  • Episode 7 - Stuffed Baked Potato

    Hugh serves up a TV supper of baked potato stuffed with curried mushrooms.

  • Episode 8 - 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.

  • Episode 9 - Chestnut, Kale and Onion Pizza

    Hugh makes a surprising, crisp and sweet pizza featuring onion, chestnut and kale for a topping.

  • Episode 10 - Kale

    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.

  • Episode 11 - Lamb, Potatoes and Mushrooms

    Hugh serves up a mouth-watering family dinner of lamb with potatoes and mushrooms.

  • Episode 12 - Lamb

    Hugh Fearnley-Whittingstall and co give lamb chops and lamb kebabs the 'three good things' treatment.

  • Episode 13 - Parma Ham Salad

    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.

  • Episode 14 - Ham and Bacon

    The time it's three great recipes that make the most of ham and bacon.

  • Episode 15 - Chicken, Tomato and Tarragon

    Hugh combines the three ingredients, chicken, tomato and tarragon, to make a joyful dinner.

  • Episode 16 - Chicken

    On the menu is a chicken salad, a chicken, mushroom and blue cheese supper, and a salt baked roast.

  • Episode 17 - Hugh's 3 Good Things

    Highlights from Hugh Fearnley-Whittingstall's show based on his simple formula for great cooking - three main ingredients

  • Episode 18 - Venison

    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.

  • Episode 19 - Beef Stew

    A tummy-filling recipe from Hugh Fearnley-Whittingstall starring beef, tomato and shallots, to make the perfect stew.

  • Episode 20 - Beef

    The star ingredient this time is beef, including a posh steak tartare and a classic steak sandwich.

  • Episode 21 - Hugh's Apple, Squash and Chilli Soup

    Hugh puts together a surprising soup of apple, squash and chilli to show off his three-ingredients cooking philosophy at its tastiest

  • Episode 22 - Savoury Apples

    Two top chefs join Hugh to cook up three-ingredient recipes that turn apples into the star of savoury suppers.

  • Episode 23 - Black Pudding and Pears

    Hugh Fearnley-Whittingstall combines pears with black pudding and chicory for a plateful of flavour.

  • Episode 24 - Pear

    Pears are the star of three wickedly wonderful dishes, a starter, a main and a pear-fect pud!

  • Episode 25 - Partridge and Pears

    Hugh Fearnley-Whittingstall puts together a British farmhouse supper of partridge, spelt and dried pears.

  • Episode 26 - Dried Fruit

    In this episode, dried fruit forms the centrepiece for a trio of tempting dishes.

  • Episode 27 - Fish and Spuds

    Hugh Fearnley-Whittingstall offers up a surprising twist on lemon, fish and spuds.

  • Episode 28 - Citrus

    Three wonderful citrus dishes that show how three great ingredients are enough to make the mouth water.

  • Episode 29 - Apple, Custard and Crumble

    Hugh cooks poshed-up apple crumble with custard.

  • Episode 30 - Sweet Apple

    The featured recipes are an apple breakfast, an apple and almond tart and apple doughnuts.

  • Episode 31 - Bream, Lime and Mint

    The three main ingredients this time are bream, lime and mint.

  • Episode 32 - Black Bream

    Hugh and two guest chefs show off their black bream recipes.

  • Episode 33 - Mussels, Leeks and Cider

    The three ingredients this time are mussels, leeks and cider.

  • Episode 34 - Mussels

    In this episode one of the three key ingredients is mussels.

  • Episode 35 - Crab, Peas and Chorizo

    Hugh's latest trio of good things are crab, peas and chorizo.

  • Episode 36 - Crab

    Crab's on the menu this time, with crab cakes, crab soup and crab on toast.

  • Episode 37 - Mackerel, Rhubarb and Oatmeal

    This time the key ingredients are mackerel, rhubarb and oatmeal.

  • Episode 38 - Mackerel, Rhubarb and Oatmeal

    This time the three things are mackerel, rhubarb and oatmeal.

  • Episode 39 - Almonds, Chickpeas and Squid

    Hugh Fearnley-Whittingstall brings together the unlikely trio of almonds, chickpeas and squid in a mouth-watering dish.

  • Episode 40 - Squid

    The star ingredient this time is squid.

  • Episode 41 - Penne, Tomatoes and Blue Cheese

    At the heart of most good dishes are three main ingredients. One of the recipes this time is pasta, fresh tomatoes and blue cheese.

  • Episode 42 - Nuts

    Hugh is joined by two top chefs, to show some simple three-ingredient recipes, all of them featuring nuts.

  • Episode 43 - Walnuts, Filo and Honey

    Among the recipes this time is an easy but brilliant baklava.

  • Episode 44 - Hazelnuts, Chestnuts and... Hazelnuts

    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

  • Episode 45 - Lentils

    This time, Hugh's three good things are lentils, celeriac and sultanas.

  • Episode 46 - Pulses

    One of the key ingredients this time is pulses

  • Episode 47 - Avocado

    Included on the menu this time is a deconstructed sushi of rice, avocado and seaweed.

  • Episode 48 - Rice

    Hugh is joined by two chefs to create some simple rice dishes based around three good things.

  • Episode 49 - Chocolate, Brandy and Prunes

    The perfect combination of three great ingredients this time is chocolate, brandy and prunes.

  • Episode 50 - Chocolate

    This time the three good things recipes all feature chocolate as the star ingredient.

  • Episode 51 - Beetroot and Mackerel

    Hugh Fearnley-Whittingstall uses beetroot, horseradish and mackerel to create a unique pizza.

  • Episode 52 - Mackerel, Fenel and Orange

    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

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