Description

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.

    • $27.99

Description

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.

© 2012 Keo Films

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