River Cottage's Hugh Fearnley-Whittingstall continues his tasty and functional meal creations using just three key ingredients

Celebrated chef Hugh Fearnley-Whittingstall wants to introduce you to a brilliant way of cooking that gives you maximum taste and creativity with minimum fuss, to make your time in the kitchen more fun, more relaxed and more creative! It all boils down to a blissfully simple formula ...when it comes to great cooking, three turns out to be a magic number. Hughs tried and tested philosophy is that good things come in threes, whether its sausages, mash and beans, or rhubarb, crumble and custard. The message is uncomplicated dont get put off by fussy recipes when all you need is a trio of complimentary ingredients to knock out the perfect plate of food. This second volume of Three Good Things has Hugh joined by more guest chefs from Britains top restaurants, along with one of his trusty River Cottage team, as they take up the challenge to come up with quick and easy dinners of fish, pasta and rice, plus treats using chocolate and nuts. As ever, Hugh and his chefs will be raiding the best of River Cottages kitchen garden, poly tunnels, fruit trees and larders to provide the finest seasonal, local ingredients.