Hugh’s Three Good Things

Hugh has used the formula of three to create more than 175 recipes, both well-loved classics and brand new ideas, based on trios like squash, ricotta and ham; aubergine, tomatoes and chickpeas; clams, tomatoes and garlic; chicken, tomatoes and tarragon; pork, potatoes and apples; pasta, courgettes and mozzarella; strawberries, cream and shortbread; and chocolate, ginger and digestives … The list goes on.

With sumptuous photography from Simon Wheeler, this book will unlock a whole new world of fantastic food. Three Good Things. It really is that simple.

“Does exactly what it says on the tin and its beauty is in its simplicity” –  Top Forty Books of the Year, The Times

“The recipes in Three Good Things make me look like a much more accompllished chef than I really am. At a recent barbeque I made three of these simple but exquisite flavour combinations to serve as accompaniments. The compliments rained down” –  Books of the Year, Guardian

“One for your bookshelf … these food matches are meant to be” –  BBC Good Food Magazine

“Deliciously simple” –  The Lady

“I WANT…” –  Sun

“Stand-alone ingredients that look as good as they taste” –  Elisabeth Luard, Scotsman

“Never over-complicate a meal again with Hugh’s brilliant lesson in what makes a decent dish” –  Independent

“Tonnes of creative ideas” –  Food & Wine Magazine