Monday, October 22, 2012

Hugh's Three Good Things - on a plate


A magic formula to simplify cooking and amplify taste - Hugh Fearnley-Whittingstall puts three good things together on a plate.

How often have you wished there was a magic formula to simplify cooking? Well Hugh reckons there is and I am inclined to agree with him after a good browse through his latest book which I purchased at the Village Bookshop in Matakana over the weekend. And the one dish I have made so far was a great lunchtime hit - Olives, capers and tomatoes. (Actually I made it four ingredients by adding toasted ciabatta).

Put three good things together on a plate and, somehow, the whole is always greater and more delicious than the sum of its parts. Looking back over nearly two decades of professional cookery, Hugh Fearnley-Whittingstall has worked out the combinations that make magic. Salty, sweet, crunchy. Sharp, rich, crumbly. Hot, bland, crisp.


Hugh has used the formula of three to create two hundred recipes, both well-loved classics and brand new ideas, including rhubarb, yoghurt and granola; Brandade, tomatoes and toast;;  lemon sole, lemons and mash; mussels, leeks and bacon; chicken, French beans and olives; sausages, beans and tomatoes; scrambled eggs, smoked salmon and fried bread;broccoli, chilli & cashews, avocado, lime and chillies; spinach, cheese and toast; peaches, cream and praline; and rice pudding, apples and caramel, and many many more - the possibilities are endless of course. 

The book is divided into sections - salads, starters and soups, snacks and sides, vegetable trios, fish and two friends, meat and two veg, pasta rice and company,fruity threesomes and tripe treats.
With sumptuous photography from Simon Wheeler, I can see that this book will unlock a whole new world of fantastic, easy to make food for me. 
Hugh's Three Good Things really is that simple. After looking at it for 10 minutes at the bookshop I knew I had to take it home to add to my collection! It is a $50 hardback from Allen & Unwin, a snip I reckon when I think of the fun and inspiration it is going to give me.


About the author:
Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His TV series which have a huge following in NZ and around the globe have earned him a huge popular following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy (twice), the Andre Simon Food Book of the Year (three times), the Michael Smith Award (twice) and, in the US, the James Beard Cookbook of the Year. 
Hugh lives in Devon with his family. I'd love to visit him someday, it is on my bucket list.

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