Win a copy of Hugh Fearnley-Whittingstall’s ‘Three Good Things’


“I want to… [show] you a pattern that underpins many well-loved dishes,” Hugh Fearnley-Whittingstall says at the start of his latest book ‘Three Good Things on a Plate’.

“Tomato, avocado and mozzarella; scallops, bacon and pea puree; rhubarb, crumble and custard… they all work, don’t they?

“Three is a magic number, and all these dishes, are quite simply, three …

Foaming for flavour

‘…with a wild mushroom foam’.

These words, or similar ones, have become increasingly prevalent on menus around the world. But what is a ‘foam’, and what can a few bubbles possibly bring to a dish?

Foam, in a scientific sense, has been a part of cooking for centuries. Every time cream is whipped, egg whites are thickened, meringue is formed or mousse …