The number three works wonders in a recipe, Hugh Fearnley-Whittingstall tells Diana Pilkington

“There are many obvious classics, like ham, egg and chips, or rhubarb, crumble and custard,” he says. “But I wanted to look at it as a way of unlocking people’s creativity and demystifying the alchemy of creative cooking.”

In his latest cookbook and accompanying TV series, Hugh’s Three Good Things, he presents a host of dishes, from salads to mains to puds, each named after the trio of key components.

Here is one of recipes from Fearnley-Whittingstall’s latest book for you to try at home.

INGREDIENTS (Serves Four)

1tbsp rapeseed, sunflower or olive oil
4 rashers of smoked bacon, chopped
1 onion, chopped
200g split red lentils, well rinsed
1 bay leaf and/or a sprig of thyme (optional)
Sea salt and freshly ground black pepper

METHOD

Heat the oil in a large saucepan over a medium heat. Add the bacon and fry for a few minutes so the fat starts to run. Add the onion and sweat gently over a low heat, stirring from time to time, for a good ten minutes until soft and silky.

Stir in the lentils, then add about 800ml water.

Add the bay and/or thyme if you have them. Bring to a simmer and cook, stirring from time to time, for about 15 minutes or until the lentils are soft and breaking down.

Remove the bay and/or thyme if used. Blitz the soup in a blender or with a handheld stick blender until smooth. Add extra water to get a thick soup consistency. Taste and season as needed, then serve.

TIP: A few more snippets of bacon, fried until crisp, make a lovely sprinkle, as do some simple fried bread croutons.

  • Hugh’s Three Good Things by Hugh Fearnley-Whittingstall (Bloomsbury, £25)