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 …

Molecular Gastronomy- the new essential ingredients

The term ‘molecular gastronomy’ shot into recognition in the mid 1990’s and was, for a while, representative of a brave new culinary world that combined science with cooking in a greater way than it had before.

While the term, to many, is already passé, the research and experimentation continues and the influence of this innovative way of approaching food is being …

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 …