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Bitesized highlights from Hugh's series based on his simple formula that three main ingredients make for brilliant, tasty food

About the Show

Bitesized highlights from Hugh's series based on his simple formula that three main ingredients make for brilliant, tasty food

Series 1 Summary

Highlights from Hugh Fearnley-Whittingstall's show which explored his simple method for great cooking - three tasty ingredients.

  • Episode 1 - Beetroot, Egg and Anchovy

    Episode 1 - Beetroot, Egg and Anchovy

    Hugh makes an egg, beetroot and anchovy salad.

  • Episode 2 - Beetroot

    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

    Episode 4 - Tomatoes

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

  • Episode 5 - Courgettes

    Episode 5 - Courgettes

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

  • Episode 6 - Courgettes

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    Episode 23 - Black Pudding and Pears

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

  • Episode 24 - Pear

    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

    Episode 25 - Partridge and Pears

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

  • Episode 26 - Dried Fruit

    Episode 26 - Dried Fruit

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

  • Episode 27 - Fish and Spuds

    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

    Episode 29 - Apple, Custard and Crumble

    Hugh cooks poshed-up apple crumble with custard.

  • Episode 30 - Sweet Apple

    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

    Episode 32 - Black Bream

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

  • Episode 33 - Mussels, Leeks and Cider

    Episode 33 - Mussels, Leeks and Cider

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

  • Episode 34 - Mussels

    Episode 34 - Mussels

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

  • Episode 35 - Crab, Peas and Chorizo

    Episode 35 - Crab, Peas and Chorizo

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

  • Episode 36 - Crab

    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

    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

    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

    Episode 40 - Squid

    The star ingredient this time is squid.

  • Episode 41 - Penne, Tomatoes and Blue Cheese

    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

    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

    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

    Episode 46 - Pulses

    One of the key ingredients this time is pulses

  • Episode 47 - Avocado

    Episode 47 - Avocado

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

  • Episode 48 - Rice

    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

    Episode 49 - Chocolate, Brandy and Prunes

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

  • Episode 50 - Chocolate

    Episode 50 - Chocolate

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

  • Episode 51 - Beetroot and Mackerel

    Episode 51 - Beetroot and Mackerel

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

  • Episode 52 - Mackerel, Fenel and Orange

    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