Hugh Fearnley-Whittingstall wants to show that maximum flavour can be produced with minimum ingredients. In order to prove this, he goes head to head with other chefs in a competition to produce the best dishes using three main ingredients. Over a period of five weeks he concentrates on a main type of ingredient each week. Week one – vegetables; week two – meats; week three – fruit; week four – fish; and week five is ingredients from the store cupboard.
Hugh’s 3 Good Things 2012