Hugh's 3 Good Things (2012)
Seasons & Episode
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. Once again, Hugh faces River Cottage chef Gill Meller and guest chef Florence Knight, from London's Polpetto.
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.
Hugh creates a warm pear, black pudding and chicory salad, as well as a ginger pear and custard pudding. Gill serves up a classic pear, walnut and blue cheese salad and Sophie a pear, pork and celeriac gratin.
On the menu this time is partridge, dried pear and spelt, dates with lemon and lamb's breast, and a salad of chickpeas, apricots and carrot.
Hugh serves a simple lemon sole with lemon-flavoured mash. Also on the menu is griddled oranges with roasted pumpkin and Halloumi cheese, and grapefruit, squid and avocado.
Hugh makes posh apple crumble. Gill Meller makes an apple flan with almond paste, and Sophie makes a ricotta cheese doughnut with apple pureé.
Hugh makes a simple ceviche, served with a hot lime and mint-flavoured broth, while Caribbean fusion chef Euten Lindsay fries his black bream with Jamaican allspice with pickled carrots. River Cottage's Danish chef Kasper Gaard hopes to win the day with a plate of bream poached in butter and served with a celeriac purée.
Hugh is never happier than when combining mussels with leeks and cider. He likes it so much, he's doing two dishes that way, one hot and one cold. Kasper Gaard serves smoked mussels, tart sea buckthorn berries and vanilla sauce. And guest chef Euten Lindsay tries to muscle his way into contention with his steamed mussels with chilli and ginger.
Hugh fries his mackerel coated in oatmeal and serves it with rhubarb compote, as well as baking another mackerel in foil with bay and lemon. Kasper Gaard goes back to his Danish roots by pickling the mackerel with red onion and fennel, while Euten Lindsay creates a Jamaican classic, mackerel run down, with coconut milk and peppers.
Hugh serves squid grilled with almonds and homemade hummus. He also serves barbecued squid with a salad including parsley and edible flowers Euten Lindsay grills his squid with courgettes and a lemon dressing. Kasper makes a salad of boiled and fried squid with horseradish and baby leeks.
Hugh cooks up a couple of classics - pasta, tomato and blue cheese and a simple spaghetti with garlic and olive oil. Hugh's joined in this pasta cook-off by Allegra McEvedy, founder of the award-winning Leon chain, and River Cottage regular Tim Maddams.
Hugh creates an irresistibly rich and delicious chocolate pudding with prunes and brandy, along with some DIY chocolate, fruit and nut bars. River Cottage chef Tim Maddams makes indulgent chocolate truffles. Guest chef Allegra McEvedy plans to outdo the boys with the ultimate South American-inspired chilli-spiked, creamy hot chocolate.