• Eat Your Books

  Previously published as Hugh's Three Good Things…on a Plate (2012).

Notes about Recipes in this book

• Fennel, orange, watercress

  • MmeFleiss on February 15, 2015

    Ridiculously easy and delicious. I found myself taking two extra helpings of this, which never happens with salads.

• Fennel, apple, goat's cheese

  • tui on May 13, 2013

    A delicious salad which I served with roast chicken. I added celery because I had some and substituted shaved parmesan for goat's cheese. Definitely one to make again.

• Celeriac, lentils, raisins

  • rmcgowan on June 25, 2013

    I was very unsure while I was putting this together but it was delicious. I served it with a pan fried fillet of cod

• Asparagus, yoghurt, dukka

  • eeeve on May 31, 2015

    What a great combo, and good fun to eat with people who don't mind sharing food from the same bowls. We also tried this with radish, turnips and beetroot, but had to concede that the asparagus really brings out the flavours of the dukka (or is it the other way round).

• Beetroot, feta, walnuts

  • dyanarose on November 20, 2022

    There was no way I was throwing out the roasted garlic so ignored that bit and used it instead of the raw garlic in the rest of the recipe

• Smoked fish, leek, potato

  • ruth115 on March 04, 2014

    Delicious and easy- did with undyed haddock and full cream milk rather than the cream.

• Leeks, cheese, bread

  • eliza on December 01, 2015

    Good and easy. Basically this is cheese on toast with some cooked leeks in between. I added some mushrooms to the filling. It's important to use a strong cheddar to stand up to the leeks and the toasting.

  • Hannaha100 on June 17, 2017

    This was a nice quick meal. I think my leeks could have cooked for a touch longer and @eliza is right about needing a strong cheese. Next time I might try the suggestion of a smear of mustard as well.

• Aubergine, tomatoes, chickpeas

  • Zoeplankton on April 08, 2014

    http://zoedougdinner.wordpress.com/2012/12/13/doug-does-hugh-fws-baked-aubergine-tomatoes-chickpeas/

• Asparagus, new potatoes, halloumi

  • sharifah on June 30, 2014

    Very simple, and delicious!

• Cabbage, onion, bread

  • eliza on March 28, 2022

    Delicious! Made this using kale instead of cabbage as noted in the recipe. Also added optional cheese and some cassoulet beans I had cooked, used my own chicken stock, and toasted the bread first. This is so simple but is so so good. I would serve this to company for brunch or lunch and it could easily be made vegetarian with veg stock. A very thrifty recipe as it uses bits and pieces such as stale sourdough, greens, and odds and ends of cheese. Will definitely repeat.

• Parsnips, shallots, puff pastry

  • Hannaha100 on November 13, 2016

    This is a savoury tarte tatin. Had high hopes for this recipe - thought it might be a contender for Christmas. The parsnips and shallots were lovely (I could have eaten the cider vinegar/brown sugar mixture on its own!) but the actual tart didn't work that well for me. Now this could have been because I used GF puff pastry for the first time but I'm inclined to reinvent the dish as a different type of tart instead.

• Smoked fish, spinach, Béchamel

  • sharifah on May 25, 2017

    Very nice and tasty dish; simple with just a few ingredients. I used smoked basa fillets, and I added the poached egg. Proportions were exactly right for two - served with Paul Hollywood's Soda Bread.

• Pork, celeriac, garlic

  • Rinshin on September 06, 2021

    Very simple pork roast with celeriac and pork flavor dominating. Used pork belly and added onion slices with celery root slices to balance the assertiveness of celery root. Nice char using very hot oven for 30 min, followed by low temperature for 3 hours in minimal braising liquid which produced tender pork. Not quite fork cut tender, but very moist meat texture. Served with last year’s green tomato pickle to counter the richness of pork. This was a good use of celery root as I hardly ever use this much in my cooking.

• Pasta, courgettes, mozzarella

  • mowat27 on July 20, 2015

    I used cream cheese instead of double cream (who ever has a couple of tablespoons of cream just lying around I'll never know!) and added a bit of chorizo.

• Blueberries, yoghurt, lemon curd

  • Varundel on April 14, 2015

    Lemon curd recipe is excellent. I feel this combo of flavours is a little tart for me though with just Greek yoghurt. Needed a little sweetener - perhaps some crushed meringues or use half whipped cream and half yoghurt?

• Plums, crumble, ice cream

  • tui on January 20, 2014

    The 'independent crumble' is a great idea. I actually served it with roasted peaches rather than plums and it was delicious. I added some cinnamon because it seemed a good idea. The recipe does make a lot of crumble - I think I will make only half as much next time, even though the it can be kept for another meal.