We have fibre internet in the new house, and a Youview box which means free access to catch-up services on the main TV set. So much food porn available on 4OD, but lately we've been catching up with Hugh Fearnley-Whittingstall's Three Good Things.
The premise of the show is simple, three celebrity chefs competing to see who can make the best dish using just three ingredients (plus store-cupboard stuff like herbs and spices). It's actually a really good way to cook: most of the recipes on the show have looked really tasty, and most of them have stuck to techniques that any home cook should be able to use with no really cheffy stuff.
This offering from Allegra McEvedy is ace. Cheap, easy and really delicious.
On the show she made the point of frying the chestnut mushrooms for some browning and flavour then adding the oyster mushrooms later for just a gentle heat-through as that suits their natures.
She also emphasised on the show that it's important to fry in a mix of butter and olive oil: it always tastes better with butter, but oil will raise its burning temperature so that you can get some nice browning without burning and smoke.
I've also made a couple of minor alterations, the addition of a couple of rashers of smoky bacon (pancetta would also work well) and the substitution of mascarpone for Philadelphia Light in order to lose a couple of WeightWatchers points. In my version (plus bacon, minus mascarpone), using our usual 40g pasta person, this is 9 points.
The multi-coloured pasta is tricolore spelt fusili, incidentally, from our local farm shop. I'd never had spelt pasta before but it's nice, very similar to normal pasta but it cooks quickly and had a nice bite to it.
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