In Hugh's 3 Good Things, Hugh wants to introduce you to a brilliant way of cooking that gives you maximum taste and creativity with minimum fuss. It all boils down to a blissfully simple Read More ›
Hugh's 3 Good Things
About Me: Hugh's recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate. Now, in a brand new series, he’s going to pursue that idea, experimenting with different flavours and textures. Weekdays at 7.30pm on More4.
Based on an idea from my friend and former River Cottage head gardener Mark Diacono, this is a very simple tart to make. You don’t have to worry about lining a tin or blind-baking the pastry, and I like the fact that there’s no pastry wastage.
This makes a great starter or canapé. Griddling asparagus gives it a lovely sweet, caramelised flavour but, if you are short on time, just increase the spell in hot water to cook the spears through (3–6 minutes depending on thickness), then drain and serve. Dukka is a Middle Eastern mix of spices, seeds and nuts, traditionally served as a sort of dry dip.
Pale, smooth, delicately sweet but deeply flavoured, this soup is a perfect winter’s lunch. It was dreamt up by my collaborator Nikki Duffy and she recommends using a creamy, softish blue cheese such as Cornish Blue. Dolcelatte works well too, but avoid Stilton, which usually introduces an unwanted bitter note.
A warming, rooty supper dish like this is just the thing to sustain you on a cold evening. It is also an exceptionally nice way to eat swede – even if it’s not usually one of your favourite veg. You can use leftover mash, but it’s well worth making the dish from scratch.
|Challenge Hugh: pasta recipe||4||6106||Hugh's 3 Good Things
3rd December 2012
Hugh's chocolate, prunes and brandy taken from his Three Good Things on More4. Hugh's recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate and in this series, he pursues that idea, experimenting with different flavours and textures.