River Cottage, Hugh's Three Good Things, Season 1HD
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Celebrated chef Hugh Fearnley-Whittingstall wants to introduce you to a brilliant way of cooking that gives you maximum taste and creativity with minimum fuss, to make your time in the kitchen more fun, more relaxed and more creative! It all boils down to a blissfully simple formula... When it comes to great cooking, three turns out to be a magic number. Hugh’s tried and tested philosophy is that good things come in threes, whether it’s sausages, mash and beans, or rhubarb, crumble and custard. The message is uncomplicated – don’t get put off by fussy recipes when all you need is a trio of complimentary ingredients to knock out the perfect plate of food. This first volume of Three Good Things has Hugh joined by guest chefs from Britain’s top restaurants, along with one of his trusty River Cottage team, as they take up the challenge to come up with a quick and easy dinner, be it meat vegetables or fruit, so at the end of the series, we will have enjoyed master classes in all the major food groups, and a swag of new recipes. As ever, Hugh and his chefs will be raiding the best of River Cottage’s kitchen garden, poly tunnels, fruit trees and larders to provide the finest seasonal, local ingredients.
|1||HDVideoEpisode 1: Beetroot||The River Cottage chef is Gill Meller, the guest chef is bright young thing of the London restaurant world Florence Knight, Head Chef of Polpetto, and the Judge, Charlie Hicks, is a man with 30 years of experience as a green grocer under his belt. The star ingredient is beetroot. So, watch out for the following recipes: a beetroot, hard boiled egg and anchovy salad, marinated beetroot, blue cheese and poppy seeds, and a thick beetroot, walnut and yoghurt soup. But which one will win?||23:18||$3.49||View in iTunes|
|2||HDVideoEpisode 2: Tomatoes||The same cast of characters return. They all cook across five days, to find a winner of the week. The River Cottage chef is Gill Meller, the guest chef is bright young thing of the London restaurant world Florence Knight, Head Chef of Polpetto, and the Judge, Charlie Hicks, is a man with 30 years of experience as a green grocer under his belt. But today the star ingredient they all cook with is tomatoes. The great recipes you can enjoy are clams with tomatoes and garlic (with a simple tomato salad on the side), slow roasted shoulder of lamb with tomato and chard, and sweet raw tomatoes together with lightly cured grey mullet and finely chopped raw shallots. But which one will win?||23:12||$3.49||View in iTunes|
|3||HDVideoEpisode 3: Courgette||It's all about the lovely courgette as we hit the half way mark in veg week. As ever Hugh has a compelling case for winning with his competition dish of courgettes, mozzarella and pasta, as well as his usual quick second recipe, in this case a surprisingly tasty and creamy courgette soup. But he has stiff competition from River Cottage right hand man, Gill Meller, who is cooking a daintily pretty salad of courgette, mange tout and lemon, where the lemon really sings. And going against the boys, as ever this week, guest chef Florence Knight, Head Chef at Polpetto, who is whipping up a wonderful dish of char grilled courgette with salty goats cheese and honey. But which delicious dish will be voted the winner?||23:31||$3.49||View in iTunes|
|4||HDVideoEpisode 4: Mushrooms||It's competition time at River Cottage and the culinary battle as well as the stoves are heating up. As we reach day four of Veg week, we're celebrating that delicious staple of so many plates, the mushroom. And the food is knockout. Hugh's two offerings couldn't be more different, a warming, TV dinner of curried mushrooms in a baked spud and a simple mushroom, blue cheese and fresh spinach salad. Meanwhile Gill Meller, Hugh's River Cottage sidekick, is trying to pip him to the winner's post with a tasty pastry parcel full of mushrooms and pancetta. And, as ever, they are joined by guest chef Florence Knight , Head Chef at Polpetto, who is out to win over the judge with a punchy plate of pigeon, polenta and button mushroom.||23:21||$3.49||View in iTunes|
|5||HDVideoEpisode 5: Kale||It's the final day of competition time at River Cottage, so who will win Veg Week, as today everyone has to cook with the star ingredient of kale? Will it be Hugh's intriguing kale, onion and chestnut pizza? Or the efforts of our guest chef Florence Knight, Head Chef at Polpetto, who teams her kale with squid and chickpeas, for an Italian inspired dinner? Standing between them and success is River Cottage's Gil Meller and an indulgent dish that marries kale with lobster for a taste of the orient. All that and a perfect pasta and kale soup recipe from Hugh too!||23:10||$3.49||View in iTunes|
|6||HDVideoEpisode 6: Lamb||It's day one of week two in the food competition that puts chefs on their (gas) mark! This week it's all about the joys of meat - but who can come up with the winning dish, featuring three key flavours. The three chefs all have one common ingredient to cook with every day and to kick off the week - lamb. Hugh has two recipes to show us, a quick lamb chop with feta and tomatoes and his competition-cooking dish, of slow roast shoulder of lamb with potatoes and mushrooms! But he better be cooking well, because up against him is guest chef, Lisa Allen, Michelin-Starred head chef at Northcote Manor, and her lamb, courgette and mint kebabs on the barbie. Completing the chef line up is Sam Rom, Head Chef at the River Cottage Canteen restaurant and his lamb chops with a crust almond and squash purée. Every recipe is delicious but which will be the winner?||23:45||$3.49||View in iTunes|
|7||HDVideoEpisode 7: Ham and Bacon||It's day two of meat week in the show that pits Hugh against two top chefs to see who can cook the best dish from three key flavours and today it's all about ham and bacon. As ever, Hugh is cooking two dishes (one for fun and one for the competition). Hugh's simple recipe is a cold take on the classic ham, potatoes and parsley, this time in a salad, and his competition effort, roasted squash with ricotta and Palma ham. But will it be enough to beat his rivals? Sam Rom, Head Chef at The River Cottage canteen restaurant, is making a bacon chop with apple and fennel. And Michelin starred chef Lisa Allen, of Northcote Manor, has a posh take on breakfast, with streaky bacon, celeriac and a soft-boiled duck egg.||23:11||$3.49||View in iTunes|
|8||HDVideoEpisode 8: Chicken||Hugh's out to prove that you really can make a winning dish from three key ingredients and he's putting his cooking where his heart is. Mid way through Meat Week and it's that classic favourite, chicken. Hugh has two classic recipes, a simple salad of cold chicken with green beans and black olives and warming dinner of roast chicken pieces with tarragon and tomatoes. Is it enough to beat the Michelin starred inventiveness of guest chef Lisa Allen of Northcote Manor though? She's making salt baked chicken with spuds and leeks. Joining them in battle, Sam Rom, Head Chef at The River Cottage canteen restaurant, is making chicken on a blue cheese mushroom base.||23:11||$3.49||View in iTunes|
|9||HDVideoEpisode 9: Venison||It's the penultimate day of Meat Week and the chefs are taking on a wonderful but less popular butcher's option - venison, a meat that's "deer" to Hugh's heart! And he's determined to win today's competition as a result, with his elegant offering of seared venison with lemons and capers. And to off set this posh nosh, he also showcases a BBQ winner, venison hotdogs with fried pears. What about his culinary rivals though? Sam Rom, Head Chef at The River Cottage canteen restaurant, has been showing off his red-hot cooking already and continues to sizzle with a Chinese inspired venison blueberry sauce and cucumber dish. Or will the judge be wowed by the wild card entry as guest chef Lisa Allen of Northcote Manor shows off her skills with a wild idea of venison, damsons and liquorice?||23:04||$3.49||View in iTunes|
|10||HDVideoEpisode 10: Beef||It's the final day of Meat Week and some might argue we've saved the best till last - beef! Guest chef Lisa Allen of Northcote Manor is showing her Michelin starred skills by not even cooking her beef! Serving it rare as tartare, while Sam Rom, Head Chef at The River Cottage canteen restaurant, is looking to walk away the week's winner with a classic take on beef and horseradish by throwing in some sweet roasted beetroots into the mix! But for either of them to win, they'll have to get past Hugh first, he has two recipes up his sleeve. For fun, there's the perfect lunch of easy-peasy steak sarnie with cheddar and gherkins and to woo the judge a rich dinner time stew of beef, tomato and shallot. But who will be crowned meat champion?||23:58||$3.49||View in iTunes|
|11||HDVideoEpisode 11: Apple (Savoury)||The River Cottage Head Chef Gill Meller is back to take on Hugh again in the food fight with flair, as three chefs come together to cook meals based around three key ingredients. This week it is all about fruit, as they are joined by Sophie Wright, a chef who has cooked for the likes of Leonardo DiCaprio, Roman Abramovich and Avril Lavigne. Today everyone is cooking meals using apples in a savoury way. Hugh has a choice of dishes; a hot and warming apple, chilli and squash soup and a simple but colourful apple, walnut and beetroot salad. Gill is cooking up a plateful of pork chops with apple and potatoes and Sophie, a summery salad of apple, fennel and mackerel. But which will win? Our judge is Alys Fowler, renowned gardener, writer, TV presenter and fruit lover!||23:46||$3.49||View in iTunes|
|12||HDVideoEpisode 12: Pear||It's pear time in Hugh's Three Good Things. All week, The River Cottage Head Chef Gill Meller and Sophie Wright, a chef who has cooked for the likes of Leonardo DiCaprio, Roman Abramovich and Avril Lavigne, join Hugh for some cooking pear-fection! Hugh shows you how to create a wonderfully warm and interesting pear, black pudding and chicory salad as well as a ginger, pear and custard pudding that's not to be trifled with! But will Hugh beat Gill's classic pear, walnut and blue cheese salad or Sophie's pear, pork and celeriac gratin? The job of picking a winning dish falls to our judge - Alys Fowler, renowned gardener, writer, TV presenter and fruit lover!||23:29||$3.49||View in iTunes|
|13||HDVideoEpisode 13: Dried Fruit||Hugh's gunning to win this flavourful cooking competition, with a fantastically filling partridge, dried pear and spelt dinner, as well as a simple, classy pud of tea soaked dried apricots, and mascarpone! But his cooking rivals on dried fruit week have equally cunning culinary creations up their cheffy sleeves. River Cottage Head Chef Gill Meller is teaming dates with lemon and lamb's breast in another winter winner while guest chef and caterer to the stars, Sophie Wright, has gone for an inspirational salad of chickpeas, apricots and carrot. Alys Fowler, renowned gardener, writer, TV presenter and fruit lover is the judge to impress.||23:34||$3.49||View in iTunes|
|14||HDVideoEpisode 14: Citrus Fruit||It's time to add zest to your cooking life, with Hugh's captivating cooking competition. He goes head to head with two other chefs to see who can make the best dish using three main ingredients. Today, one of those main ingredients is citrus fruit. Hugh cooks first and he's making a super simple lemon sole with lemon-flavoured mash; sounds intriguing and tastes delicious! He also puts slices of tangerine to surprising use in a grilled fennel and pumpkin seeds salad. Meanwhile, Sophie Wright, guest chef and caterer to stars like Leonardo DiCarprio, has a plan to woo the judge by mixing griddled oranges with roasted pumpkin and haloumi cheese, while River Cottage Head Chef Gill Meller is making the most of grapefruit by mixing it with squid and avocado in another punchy plate of food. But whose is best? The judge's decision is final.||23:31||$3.49||View in iTunes|
|15||HDVideoEpisode 15: Apple (Sweet)||It's the final day of Fruit Week competition and it's all to play for as the three chefs return to Monday's key ingredient - apples, but this time all served up in greedy puddings. Hugh wants to be the apple of the judge's eye with a posh take on apple crumble, as well as showing us how an apple a day won't just keep the doctor away, but will also improve your morning breakfast. River Cottage Head Chef Gill Meller is putting his apples into a flan with a wonderfully rich almond paste but Culinary Olympic Silver medallist Sophie Wright, is hoping to collect this week's winners medal with a wonderfully light and yet truly indulgent ricotta cheese doughnut with apple purée.||23:24||$3.49||View in iTunes|
|16||HDVideoEpisode 16: Black Bream||Hugh wants to introduce you to a brilliant way of cooking. The secret to so many great dishes, argues Hugh, is having three key ingredients working well together. To prove it he's competing with two other chefs to cook the best dish based around three main ingredients. This week it is all about fish and in this episode each chef's recipe must feature black bream. Hugh is making simple ceviche, served with a hot lime and mint flavoured stock broth, Caribbean Fusion chef Euten Lindsay is going back to his roots, frying his black bream with Jamaican allspice and serving it with pickled carrots, while River Cottage's dishy Danish chef, Kasper Gaard, hopes to win the day with a plate of bream poached in butter and served with a celeriac puree. But which will earn top marks with our fishing expert, the aptly named Nick Fisher?||23:02||$3.49||View in iTunes|
|17||HDVideoEpisode 17: Mussels||It's mussels in Hugh's Three Good Things today and Hugh is never happier than when combining these molluscs with leeks and cider. In fact he likes it so much, he is doing two dishes this way, one hot and one cold. But River Cottage's Danish signing, Kasper Gaard, is pushing the (Viking) boat out with his recipe of smoked mussels, with tart sea buckthorn berries and vanilla sauce. Meanwhile, guest chef Euten is hoping to "muscle" his way into contention with his steamed mussels with chilli and ginger. It's all up to the judge, Nick Fisher.||23:03||$3.49||View in iTunes|
|18||HDVideoEpisode 18: Crab||It's competition time at River Cottage and the culinary battle is hotting up as our three chefs take on the crab challenge. Hugh combines his crabmeat with chorizo and peas, simply the best of the sea, the land, and the veg garden all served on a piece of toast! While River Cottage's experimental Danish chef, Kasper Gaard, makes a really punchy crab soup that uses every part of the animal, including the ground up shell! Will it be enough to beat guest Euten Lindsay, who learnt his craft at world famous restaurant The Ivy? Euten's going down the classic route with crab cakes that could prove hard to resist for the judge.||23:17||$3.49||View in iTunes|
|19||HDVideoEpisode 19: Mackerel||It's day four of this week's cooking competition and the stakes are high, with everyone cooking Hugh's favourite fish, mackerel. So settle in for some simple but sumptuous cooking, as the competition gets personal! Hugh fries his mackerel coated in oatmeal and serves it with rhubarb compote, as well as oven baking another mackerel in foil with bay and lemon for his supper! River Cottage's Danish chef, Kasper Gaard, goes back to his roots by pickling the mackerel with red onion and fennel, and the culinary swim around the world continues as Caribbean Fusion chef Euten Lindsay creates a Jamaican classic, mackerel run down, with coconut milk and peppers. But which will tickle the taste buds of our expert fish judge?||22:58||$3.49||View in iTunes|
|20||HDVideoEpisode 20: Squid||It's the final day of fish week and can Hugh triumph in the fishy food fight? It's the competition week he most wants to win, so he is pulling out all the stops as everyone does battle with today's star ingredient, squid. Hugh is serving his in an ingenious but simple mix, grilled with almonds and homemade hummus, as well as BBQ-ing it and serving it as a salad with parsley and edible flowers! Will his efforts be enough to win? Not if guest chef Euten Lindsay can use all his kitchen skills learnt at world famous restaurant The Ivy. He's cooking grilled squid and courgettes, with a lemon dressing. To be crowned King of Fish Week, they'll have to beat the original cooking creations of River Cottage's dishy Danish chef, Kasper Gaard, who today is making a salad of boiled and fried squid with horseradish and baby leeks!||23:11||$3.49||View in iTunes|
|21||HDVideoEpisode 21: Pasta||On Hugh's Three Good Things it's time to raid the store cupboard, as Hugh is joined by two top chefs; their aim to make great dishes, each using three key ingredients. Every day one of those ingredients is fixed and this episode, it's all about pasta. Hugh cooks up a couple of classics - pasta, tomato and blue cheese and a super simple spaghetti, garlic and olive oil. Hugh is joined in this pasta cook off by Allegra McEvedy, founder of Leon, a chain of award winning London lunch stops - and River Cottage regular, Tim Maddams. But can Allegra's pasta, mushrooms and mascarpone dish or Tim's hearty plate of pasta, cabbage and sausage win over this week's judge, none other than Hugh's mum!||23:11||$3.49||View in iTunes|
|22||HDVideoEpisode 22: Nuts||It's episode two of store cupboard week on Hugh's Three Good Things and Hugh is joined by River Cottage star chef, Tim Maddams, and Allegra McEvedy, a chef whose cooking and championing of good seasonal ingredients has won her an MBE. Today they are all cooking with nuts. Hugh's plumped for walnuts to make baklava, as well as some hazelnuts to stir in with ricotta and honeycomb for a simple and simply delicious pud. He's not the only one with his hands in the hazlenut jar though, Tim's using them to make melt in the mouth macaroons, while Allegra is knocking up a Chestnut brittle mixed with cider soaked prunes and yummy yoghurt. But who will be left with a smile on their face after the judging? It's all down to our expert judge, Hugh's mum!||23:15||$3.49||View in iTunes|
|23||HDVideoEpisode 23: Pulses||We are half way through store cupboard week on Hugh's Three Good Things and it's the week that Hugh is most desperate to win; not surprising, as his mum is the judge! This episode pulses are the star in everyone's three ingredient recipes but all our chefs are taking a different approach to their pulses. For River Cottager Tim Maddams, there's a Mexican inspired black bean soup, for award winning chef and cook book author Allegra McEvedy, a Spanish influenced chickpea, chorizo and red pepper tapas dish, while Hugh laps up the lentils, combining puy lentils with celeriac and sultanas in a perfect summery salad and red lentils with bacon and onions in a wintery soup.||23:22||$3.49||View in iTunes|
|24||HDVideoEpisode 24: Rice||Hugh's Three Good Things goes rummaging around in the store cupboard and for this episode pulls out rice. Billions of people eat it every day and there are thousands of great recipes for the team to choose from, but remember on this show they can only use three key ingredients. Hugh's going Japanese, teaming his rice sushi style with seaweed and avocado, as well as Caribbean style in a simple red beans and rice dish with coconut milk. Meanwhile, award winning guest chef Allegra McEvedy is showing you how to make your own version of that Chinese restaurant classic, egg fried rice. From River Cottage chef Tim Maddams, there is a west country twist on pilaf, mixed with chicken stock and sorrel. But whose dish will prove the winner in the blind tasting with our judge, Hugh's mum!||23:32||$3.49||View in iTunes|
|25||HDVideoEpisode 25: Chocolate||It's the final day of our cook-a-thon on Hugh's Three Good Things and will Hugh be crowned Store Cupboard King? It's all down to our judge, his mum! But in the blind tasting, will she pick his dish as the winner? It'll be a hard call, as today's star ingredient is chocolate! Hugh's creating an irresistibly rich and delicious chocolate pudding with prunes and brandy, along with some DIY chocolate, fruit and nut bars, but River Cottage chef Tim Maddams is out to outdo him with indulgent chocolate truffles. Meanwhile, award winning guest chef Allegra McEvedy plans to put one over the boys with the ultimate, South American inspired, chilli spiked hot creamy hot chocolate.||23:14||$3.49||View in iTunes|
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I love the whole River Cottage and frequently make Hugh’s recipes. But paying $72 for a season of one show is downright outrageous. I’m sick of getting overcharged by iTunes Australia. You guys really need to up your game!
$87.25 for a tv series, are you mental
Love River Cottage and Hugh
This is a great series - thanks for offering it iTunes! Now can we get River Cottage Every Day, Every Day Veg and the River Cottage ‘to the Core’ series? I don’t want to have to but the DVD’s but I’m getting tired of waiting!