Hugh's 3 Good Things

Hugh faces River Cottage chef Gill Meller and guest chef Florence Knight, from London's Polpetto. The star ingredient is beetroot. The recipes are beetroot, hardboiled egg and anch...

The star ingredient this time is tomatoes. The recipes are clams with tomatoes and garlic; slow roasted shoulder of lamb with tomato and chard; and sweet raw tomatoes with lightly...

It's all about the courgette this time. There's courgettes and mozzarella, and pasta and creamy courgette soup from Hugh. Gill Meller cooks a salad of courgette, mange tout and lem...

On the menu is curried mushrooms in a baked spud, a simple mushroom, blue cheese and spinach salad, a pastry parcel full of mushrooms and pancetta, and pigeon, polenta and button m...

There's kale, onion and chestnut pizza on the menu this time. Also kale with squid and chick peas, kale with lobster, and a perfect pasta and kale soup recipe from Hugh too.

For the second week of the food competition, the chefs turn their attention to meat. But who can come up with the winning dish featuring three key flavours? Hugh makes a quick lamb...

The star ingredient this time is ham and bacon. As ever, Hugh cooks two dishes - one for fun and one for the competition. Hugh's simple recipe is a cold take on the classic ham, po...

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. This time, chicken is the star ingredient....

It's the penultimate day of meat week, and the chefs take on venison, a meat 'deer' to Hugh's heart. Hugh cooks seared venison with lemons and capers, and to offset this posh nosh,...

It's the final day of meat week, and it's time for beef to take centre stage. Guest chef Lisa Allen, of Northcote Manor, is showing her Michelin-starred skills by not even cooking...

Hugh and Gill Meller are joined by Sophie Wright, who's cooked for the likes of Leonardo DiCaprio and Roman Abramovich. The star this time is apple, in a savoury way. Hugh has a ch...

Hugh creates a warm pear, black pudding and chicory salad, as well as a ginger pear and custard pudding. Gill serves up a classic pear, walnut and blue cheese salad and Sophie a pe...

On the menu this time is partridge, dried pear and spelt, dates with lemon and lamb's breast, and a salad of chickpeas, apricots and carrot.

Hugh serves a simple lemon sole with lemon-flavoured mash. Also on the menu is griddled oranges with roasted pumpkin and Halloumi cheese, and grapefruit, squid and avocado.

Hugh makes posh apple crumble. Gill Meller makes an apple flan with almond paste, and Sophie makes a ricotta cheese doughnut with apple pureé.

Hugh makes a simple ceviche, served with a hot lime and mint-flavoured broth, while Caribbean fusion chef Euten Lindsay fries his black bream with Jamaican allspice with pickled ca...

Hugh is never happier than when combining mussels with leeks and cider. He likes it so much, he's doing two dishes that way, one hot and one cold. Kasper Gaard serves smoked mussel...

Hugh combines his crabmeat with chorizo and peas, representing the best of the sea, land and veg garden - all served on a piece of toast. Kasper Gaard makes a punchy crab soup that...

Hugh fries his mackerel coated in oatmeal and serves it with rhubarb compote, as well as baking another mackerel in foil with bay and lemon. Kasper Gaard goes back to his Danish ro...

Hugh serves squid grilled with almonds and homemade hummus. He also serves barbecued squid with a salad including parsley and edible flowers Euten Lindsay grills his squid with cou...

Hugh cooks up a couple of classics - pasta, tomato and blue cheese and a simple spaghetti with garlic and olive oil. Hugh's joined in this pasta cook-off by Allegra McEvedy, founde...

It's day two of store cupboard week and Hugh Fearnley-Whittingstall, River Cottage star chef Tim Maddams and Leon founder Allegra McEvedy are all cooking with nuts. Hugh's plumped...

The star ingredient is pulses. River Cottage's Tim Maddams makes a Mexican-inspired black bean soup; award-winning chef and author Allegra McEvedy opts for a Spanish-influenced chi...

Rice is the key store cupboard ingredient this time. Hugh Fearnley-Whittingstall goes Japanese, teaming his rice sushi-style with seaweed and avocado and also using it Caribbean-fa...

Hugh creates an irresistibly rich and delicious chocolate pudding with prunes and brandy, along with some DIY chocolate, fruit and nut bars. River Cottage chef Tim Maddams makes in...