Hugh's 3 Good Things

1. E1. Beetroot

   Nov 5, 2012

   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 anchovy salad; a marinated beetroot, with blue cheese and poppy seeds; and thick beetroot, walnut and yogurt soup And the judge is Charlie Hicks, a man with 30 years of experience as a green grocer under his belt.

2. E2. Tomatoes

   Nov 6, 2012

   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 cured grey mullet, and finely chopped raw shallots. Once again, Hugh faces River Cottage chef Gill Meller and guest chef Florence Knight, from London's Polpetto.

3. E3. Courgettes

   Nov 7, 2012

   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 lemon, and Florence serves chargrilled courgette with salty goats cheese and honey.

4. E4. Mushrooms

   Nov 8, 2012

   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 mushrooms.

5. E5. Kale

   Nov 9, 2012

   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.

6. E6. Lamb

   Nov 12, 2012

   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 chop with feta and tomatoes and a slow roast shoulder of lamb with potatoes and mushrooms. Guest chef Lisa Allen, Michelin-starred head chef at Northcote Manor, serves lamb, courgette and mint kebabs on the barbie. And Sam Rom, head chef at the River Cottage Canteen, serves lamb chops with almond crust and squash purée.

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