Hugh's 3 Good Things

Hugh's 3 Good Things

Series 1 - Episode 23

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Summary

In an edition focusing on pulses as the key ingredient, chef Hugh Fearnley-Whittingstall serves up a salad of lentils with celeriac and sultanas, and a red lentil, bacon and onion soup, while River Cottage's Tim Maddams prepares a Mexican-inspired black bean soup. Food writer Allegra McEvedy opts for a Spanish-influenced chickpea, chorizo and red pepper tapas dish.
Food