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First published by HarperCollinsPublishers 2017

FIRST EDITION

© Barry Lewis 2017

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Source ISBN: 9780007544790

Ebook Edition © August 2017 ISBN: 9780007544806

Version 2017-07-25

DEDICATION

THIS BOOK IS DEDICATED TO EVERYONE THAT HAS SUPPORTED ME

IN THIS JOURNEY – THANK YOU SO MUCH FOR MAKING IT POSSIBLE

CONTENTS

COVER

TITLE PAGE

COPYRIGHT

DEDICATION

INTRODUCTION

GETTING KIDS AROUND THE TABLE

MY TOP 4 KITCHEN TIPS

SOME OF MY FAVOURITE KITCHEN UTENSILS

TOP 5 KITCHEN FAIL SOLUTIONS

10 TERMS USED IN THIS BOOK

20 FOOD HACKS

BASIC RECIPES

FEEL-GOOD RECIPES

CHICKEN, PORCINI & BARLEY SOUP

COCONUT CRUMBED CHICKEN WITH WARM MIXED BEAN SALAD

CAPRESE CHICKEN SALAD

TERIYAKI PORKLOIN & EGG-FRIED RICE

CHORIZO & SPINACH SCRAMBLED EGG BAGELS

LAMB KEBABS WITH SESAME FLATBREAD

LAMB & GINGER POTSTICKER DUMPLINGS

BEEF SATAY WITH NASI GORENG

STEAK & ROAST NEW POTATO SALAD

COD NUGGETS WITH KATSU DIP

SRIRACHA PRAWNS WITH GIANT COUSCOUS

SALMON RÖSTI ISLANDS WITH LEMON HORSERADISH

SWEET POTATO & KALE HASH

SESAME HALLOUMI BITES WITH SWEET PEPPER SAUCE

COURGETTI WITH RED PEPPER & SUNFLOWER SEED PESTO

SPICED LENTIL & CHICKPEAS WITH POACHED EGGS

SQUIDGY BEETROOT BROWNIES

STEAMED FRUIT WITH VANILLA CREAM

KIDS’ CORNER

HONEY MUSTARD CHICKEN WITH SPINACH MASH

PULLED PORK RAGU

LAMB & RED PEPPER HUMMUS WRAPS

GREEK LAMB SLIDERS

BOLOGNESE STUFFED BAKED TOMATOES

SIMPLE CHILLI WITH SPINACH RICE MOUNTAIN

TUNA & SWEETCORN FISHCAKES WITH MINTY PEAS

SALMON FISH FINGERS WITH PEA HUMMUS

CRAB RAVIOLI IN CHEESE SAUCE

KIDS’ PIZZA PARLOUR

HIDDEN VEGETABLE PASTA BAKE

BAKED BEAN BURGERS

OATY BLUEBERRY & BLACKBERRY CRUMBLE

HOMER-STYLE BAKED DOH!NUTS

RHUBARB & CUSTARD CREAM DODGERS

RICE KRISPIE POPCORN & HONEYCOMB TREATS

GIANT NUTELLA CROISSANTS

SMOOTHIE FRUIT SHOTS

STRAWBERRY FLAPJACKS

BABY BAKED ALASKAS

CHOCOLATE MOUSSE BALLOON CUPS

TASTE OF THE WORLD

GRILLED JERK CHICKEN

BANH MI CHICKEN SANDWICH

STICKY BBQ RIBS WITH FRESH RADISH SALAD

PINEAPPLE-GLAZED GAMMON, EGG & CHIPS

SWEDISH-STYLE MEATBALLS

GIANT BURRITO

MOUSSAKA

LAMB BIBIMBAP

RIB-EYE STEAKS WITH CHIMICHURRI SAUCE

SIMPLE COD TAGINE

GIANT SUSHI

MACKEREL ARANCINI

CHICKPEA CURRY

SPANISH TORTILLA

BURNING LOVE

PIZZA PARLOUR

EASY ARCTIC ROLL

GIANT LAMINGTON

GERMAN-INSPIRED SOFT PRETZELS

NOSTALGIC RECIPES

CHICKEN THIGH PARMIGIANA

FINGER LICKIN’ SOUTHERN FRIED CHICKEN

ULTIMATE BREAKFAST SANDWICH

LAMB SHANKS IN GRAVY

GOOD OLD BEEF & NOODLES

PULL-APART STEAK & CHEESE SHARER ROLLS

HOMEMADE KEBABS

EASY FISH CHOWDER

TUNA NIÇOISE

LOADED VEGGIE TACOS

EPIC LEMON MERINGUE PIE

JAMMY ICED BUNS

PINEAPPLE UPSIDE-DOWN MUFFINS

TWISTS ON CLASSICS

HASSELBACK CORDON BLEU CHICKEN

CURRIED CORNISH PASTIES

TEMPURA CAJUN BACON FRITTERS – A MODERN SPAM FRITTER!

CHORIZO SPAGHETTI BOLOGNESE

LAMB WELLINGTON

PIRI PIRI SHEPHERD’S PIE

MEXICAN LASAGNE

VEGGIE SAUSAGE ROLLS WITH CARAMELISED ONION CHUTNEY

MAC ’N’ CHEESE

POSH PIGS IN BLANKETS

SEA BASS WITH LIME BROWNED BUTTER AND PEACH SALSA

PEACH AND PEAR MELBA

BANANA AND BLUEBERRY BAKEWELL

BAKES & CAKES

PISTACHIO, LAVENDER & HONEY FRIANDS

S’MORE CHEESECAKE

HAZELNUT & MAPLE BACON COOKIES

GIANT DIGESTIVE

MOCHA BISCUITS

TOFFEE APPLE PIE

STRAWBERRY & MASCARPONE TARTS

APPLE, RAISIN & OAT COOKIES

JAFFA WHOOPIE PIES

VODKA JAFFA CAKES

GINGER LOAF WITH LIME ICING

MINTED MILLIONAIRE SHORTBREADS

PEACHES & CREAM ‘TRES LECHES’ BUNDT CAKE

NO-BAKE BOUNTY TART

OREO & ROLO BLONDIES

SALTED CARAMEL FONDANT PUDDINGS

PASSION FRUIT MERINGUE CAKE

CARROT CAKE CUPCAKES

PINEAPPLE AND LIME POTS

MALTED PEANUT BUTTER DRIP CAKE

MOCHA CUSTARD ÉCLAIRS

MANGO CRÈME BRÛLÉE

CONVERSION CHARTS

ALPHABETICAL LIST OF RECIPES

THANK YOUS

ABOUT THE PUBLISHER

Welcome to My Virgin Kitchen

Growing up I always had a fascination for food. I was never really afraid to try new things, but when it came to cooking I had very little exposure to it; sure, I licked the bowl when making cakes with my mother and, despite being awful at home economics at school, I did really enjoy trying to cook. I also enjoyed TV cookery shows and found them quite soothing to watch – my hero when I was younger was Keith Floyd. I loved his casual approach to cooking and the way he told the cameraman what to do. Those were also the days of classic TV chefs such as Delia, Gary Rhodes (loved his spiky hair) and good ol’ Ainsley Harriott and co in Ready Steady Cook. Then giants like Gordon Ramsay and Jamie Oliver burst on to the scene and took TV cooking up a notch. As I’ve said before, it was really Jamie Oliver who inspired me to pick up a camera. After watching him poach an egg as part of a more complex dish where he just pretty much threw the egg into the water, I was inspired to give food vlogging a go and MyVirginKitchen was born.

You see, when it came to the kitchen I was a virgin, a self-taught chap just having a go. I had no idea what I was really doing and not just when it came to the cooking – I’m talking about the filming, editing, presenting and all that goes with it. But that first poached egg I filmed worked; I had a couple of nice comments and things just rolled on from there. I found that rather than just inspiring myself, I was beginning to inspire others, too. I realised it was becoming a passion: the fear had gone and I’d fallen in love with the world of food. I started to make sacrifices, like giving up football or tennis, and focused more on putting out content. It brought my daughter Phoebe and me together – laughing and having fun in the kitchen – but learning, too. Instead of running around a football pitch I was making flapjacks with her and I loved it. My second daughter Chloe has grown up with a daddy who ‘does cooking videos on the internet’. Things evolved fast and now my wife, Becky (aka Mrs Barry), is part of this crazy world of vlogging, appearing whenever she can as well! It’s been an insanely crazy journey to date; if I’m honest it still just feels like one big day stitched together. But I’m going with the flow and would still do videos even if I had my old job. Cooking is simply what I do now and I love it.

People sometimes refer to me as a chef: I need to state categorically that I am not a chef of any sort. I’m just a self-taught cook who wants to inspire people to get into the kitchen, have some fun, make some great food, laugh and learn. That’s all there is to it. To me, cooking is about embracing the fun moments, the adventure, the unknown and the gastronomic playground that is your kitchen! My technique for inspiring you is to make you smile. So what if you make a cake and get a little flour over you, or a little eggshell in the mix? No one is perfect, so embrace the fun, the laughter and the chaos in the kitchen.

Day by day I’ve learned new techniques, cooking styles, hints and tips, and tried hundreds of recipes – a lot of the ideas have come from you guys. I’m immensely proud of bringing some of my best ideas to life in this book and cannot wait to see you all getting stuck in and sharing your attempts.

Each chapter has its own introduction, but I feel it’s pretty important to say why each chapter is there and what you can get from it:

FEEL-GOOD RECIPES

In this section you will find a real variety of lighter bites and recipes that make you feel good. As with so many of the recipes in this book, many of them are vegetarian or can be adjusted accordingly. Sometimes a slightly lighter meal or one that makes you feel good is just what the doctor ordered. This chapter is a really great way to kick off the book.

KIDS’ CORNER

As the title suggests, this chapter is about showcasing lots of recipes to cook with and for kids. There’s a good balance of inspiration here between recipes that the kids can pretty much do by themselves (maybe with a little help or guidance) and dishes to get them eating food in a fun way, often presenting it differently or exposing them to different flavours.

TASTE OF THE WORLD

These recipes are inspired by dishes from all round the world. Many of these are my spin on ideas that have been shared with me online, some of which I had never heard of before. Of course, nothing can quite beat eating foods from round the world in their original countries, but this is my way of showcasing some different styles and concepts without having to hop on a plane! The Pizza Parlour is the place to start your own pizzeria at home with some hints, tips, recipes and suggestions based around five unique pizzas, including a gorgeous sweet potato base version. Mix and match your toppings here and be sure to let me know how you get on.

NOSTALGIC RECIPES

On a personal level, this is about winding back the clock for me. There are several moments in my life from which the food memories are so vivid; eating those dishes always triggers my taste buds and my memories. The Chicken Thigh Parmigiana is a great starting point – it’s absolutely delicious. Food really does create memories and hopefully some of the recipes in the book will become memorable for you, too.

TWISTS ON CLASSICS

For me, putting a spin on traditional dishes is like thinking outside the box. I really enjoy experimenting with different concepts and breaking the norm; I could have easily written a whole book on this topic alone! There’s something for everyone in this section and don’t forget: you can always put your own twists on these twists too and take them to another level!

BAKES & CAKES

A huge serving of delicious desserts for you right here, with lots of lovely flavour combinations going on. There are some gorgeous cakes along with some pretty simple (but impressive) puds, too; try the No-bake Bounty Tart. I’m confident this chapter will get a fair bit of usage!

So, what do I want you to get from this book? I just want to make the point that it is really a guide. I want you in that kitchen getting stuck into the recipes and learning for yourself – what works for me may not work for someone else. If you’re not keen on an ingredient (or don’t have it to hand), tweak the recipe. I love personalising recipes and want you to do the same, then share, share, share! I’m on most social media platforms and the most awesome thing is seeing you guys getting into the kitchen. I’m regularly sent pictures of fellow kitchen virgins giving something a go, kids cooking with their parents or even established cooks and chefs shaking it up with some new ideas. We’ve got a little community going on and now you have bought this book you are part of it too!

Right then, what are you waiting for? Get exploring the pages, mark out some favourites, grab the ingredients and get in that kitchen! Good luck!

GETTING KIDS AROUND THE TABLE

One thing I am asked quite often by fellow parents online is: do I have any fun ideas or ways to get kids excited about mealtimes? My children have grown up seeing me getting excited about food and obviously had quite a big involvement in the kitchen so I think it’s natural that they’ve just begun to love it too.

I firmly believe that by just getting the family around the table you are halfway there. It’s too easy these days for them to be distracted by other things, from cartoons to phones and tablets. Have a look at the ideas listed below (some of which form part of the kids’ cooking chapter) and work out which ones you could use to get your kids excited about food. And if you have any of your own you’d like to share, do reach out to me on social media – I’m always keen to learn more.

GET THEM TO MAKE IT THEMSELVES

This is a pretty obvious one and an idea that is pushed hard throughout this book. Start with foods you know they’ll like (fajitas and pizzas are a fantastic way of easing them into the world of food) and embrace the kitchen chaos. Let them laugh and learn and they’ll be showing off their meal creations in no time.

HIDE THE VEG

Hiding vegetables in other ingredients is having a bit of a comeback. My Nan used to do it all the time, particularly with parsnips! A couple of recipes in the book explore this idea, such as the Hidden Vegetable Pasta Bake or Honey Mustard Chicken with Spinach Mash). Root vegetables such as swede or parsnip can easily be hidden in mashed potato. Just be sure to let your kids finish the dish before revealing what is actually in it!

MINI FOOD

Making miniature portions of foods can be a really fun thing to do – it makes things much more visually exciting for the kids. I’ve lost count of the number of times I’ve made tiny plates of spaghetti bolognese (including a tiny one for Barbie) for the kids to try. It is actually pretty good fun for adults too, so if you want a little kids’ tea party with a difference, give it a try. There’s plenty of inspiration on my website for mini foods, but it can just be a case of making a standard portion and serving it on teeny plates!

COLOURFUL MEALS

I must be a big kid too because I fall for this one often. There’s something about colour that really draws you into a dish. Our kids are fascinated if we make something brightly coloured – if you call it a ‘rainbow’ you are almost guaranteed to hook their attention. Try making a rainbow pizza, for example, with red onion, peppers, courgettes, cheese and tomato to create a cool topping effect.

DIFFERENT PASTA SHAPES

Shapes as well as colours are a very appealing to children – remember those smiley potato faces or alphabet oven chips? Well, they are popular for a reason, but you can create the same fun effect with some homemade pasta and cookie cutters in cool shapes. Ever seen train-shaped ravioli? Get the cutters out and try the Crab Ravioli.

MEALS ON A STICK

Put something on a stick and no longer is it just a dinner, it’s the most ‘exciting thing to ever happen to dinner time’ (to quote Phoebe). Yep, sometimes all you need is a good old bamboo skewer to get the kids gobbling up their food. You’d be surprised what you can put on a stick – the Caprese Chicken Salad works a charm. And if you’re still struggling, just call them lollipops – that always seems to seal the deal.

HEALTHIER TWISTS

This one is a bit of a mind game. Of course, children are often drawn to less healthy snacks, be that through the media, convenience or just cravings. Use this to your advantage by making these naughtier snacks a little healthier. I once made a homemade ‘Happy Meal’ with my children and nephews using smoothie, cornflake-baked chicken nuggets (as seen in my first book) and baked sweet potato fries. It went down a storm – because I told them it was a homemade ‘Happy Meal’, they went bonkers for it. Making healthy versions of crisps, such as baked apple crisps or banana chips is also a smart move.

CHARACTER CAKES AND FUNNY FACES

You don’t have to wait for the next birthday party to make a Minion cake! And I’ve found that recreating funny faces or characters on the dinner plate can work fantastically. For example, make a chilli but use the rice to make funny hair, and soured cream blobs, cheese and herbs for facial expressions. I’m sure that Cookie Monster Cupcakes (see my website) get eaten twice as fast as standard ones in our house, but try to be creative with the savoury stuff too.

BOARD GAME PLATE

I’ve not actually tried this yet, but we went to a children’s party where the food was served on paper plates that had squares drawn on them. Each square had a separate portion of food in it with a start and end. The idea was that you followed the squares clockwise until you got to the final one – a piece of cake! I thought that was a pretty neat way of making eating food fun.

ICE-CUBE TRAY

Take an ice-cube tray and portion the dinner into each little slot; it may look a bit strange, but suddenly that huge intimidating plate of food becomes bite-size and manageable. Work with your kids here if they are always keen to hop away from the table before finishing a meal, and remember that you don’t have to fill up all the slots. This has worked a charm for us, particularly when introducing new foods.

MY TOP 4 KITCHEN TIPS

READ RECIPE BEFORE ATTEMPTING IT

It took me a while to work this one out, but it really is useful. It’s tempting to just look at the ingredients needed in a recipe and crack on one step at a time, but taking the time to read the full method can give you a much better understanding of the finished dish and what is involved. It will also enable you to put your own spin on things, which for me is what cooking is all about – personalisation. Having the confidence and understanding the full story before you start a recipe will make life so much easier.

KEEP YOUR KNIVES SHARP

This is quite an obvious one and you’ve probably heard it before, but a blunt knife can give you poorly cut food, slow you down and – most importantly – it is dangerous. Invest in a decent knife sharpener; there’s something very satisfying about prepping food with a sharp knife. No matter how fast or slow you are when it comes to slicing, your fingers will thank you for it!

PREP LIKE YOU’RE ON A COOKING SHOW

When I’m filming I always have my ingredients ready and laid out before attempting a recipe, but even when I’m not filming and am just cooking at home for the family I still find it beneficial. It’s worth getting a nice little collection of small food prep bowls that you can stack after each ingredient is used; anything that will take the hassle out of the steps so you are fully prepared and can concentrate on the good stuff is good in my book.

USE EGGSHELL TO REMOVE SHELL

In the early years of MyVirginKitchen, whenever we cracked eggs into a bowl both Phoebe and I would quite often end up with a little eggshell floating in the bowl. I’d be trying to scoop it out with my fingers – if you’ve ever done this you’ll know it can take ages to fish out! A great little tip is to take a large piece of eggshell and scoop it into the bowl – the smaller piece of shell will cling to it. Try it – it works a charm!

SOME OF MY FAVOURITE KITCHEN UTENSILS

SILICONE SPATULA

My favourite kitchen utensil ever. I love a good wooden spoon when it comes to mixing but there is no greater satisfaction than scraping a bowl clean in one good swoop with a spatula!

FOOD SCISSORS

Yep, having a decent set of kitchen scissors in your drawer can be a lifesaver in certain circumstances. Obviously useful for opening cartons and packets, but I also use them for roughly cutting up bunches of fresh herbs, or even slicing chicken portions, sausages or bacon into smaller pieces. If I can use scissors instead of a knife, I will!

TONGS

Love tongs! I look at them as being like a giant finger and thumb that you can use to manipulate your food, allowing you to flip, spin and grab most items of food safely. A well-known chef (who shall remain nameless) actually pinched my favourite pair at a food festival! Obviously a fan too.

DECENT NON-STICK PANS

I used to have quite a cheap set of pans but I soon realised what a difference a decent set makes. Like all pans they have a shelf life and you need to treat them right, but a good set of non-stick pans in a few sizes can make the whole cooking experience so much easier.

TOP 5 KITCHEN FAIL SOLUTIONS

CAKE RISES UP IN THE MIDDLE

I have found spreading the batter to the outer edges of the cake tin with a palette knife can prevent this happening most of the time. If it does still happen, use a long, serrated knife to carefully slice off the top once cooled, especially if the final cake is being covered in icing and decorated.

PASTRY DOESN’T ROLL OUT/BREAKS

Whether you’re using homemade or shop-bought pastry it’s important to chill it in the fridge until needed, but you’ll need to take it out of the fridge to bring to room temperature before working with it. Adding too much flour when you are rolling out will affect the consistency of the pastry, so avoid this by rolling the pastry between two sheets of baking parchment; this also makes it less messy, too!

BURNT BOTTOM OF SAUCEPAN

I get this a lot! In fact it happens to everyone I’m sure; there’s nothing worse than trying to scrub the bottom of a burnt pan. The best solution I’ve found? Add water with a few squirts of washing-up liquid to the pan and place it back over the heat. Bring to the boil, letting it simmer for around 5 minutes. Remove from the heat, pour out the water and scrub with a wire cloth or silicone spatula.

CASSEROLE IS TOO THICK/THIN

If something is too thick adding extra water, stock or other liquid usually does the trick. In terms of thickening a recipe adding cornflour (mixed with a little water first into a paste) works, as does adding cooked grains or pulses or even breadcrumbs.

OOPS, MY RECIPE IS TOO SPICY

Sometimes a blob of soured cream just won’t cut it to cool things down! If it’s a beef chilli, for example, fry some extra beef mince and add to the dish to spread out the flavour. Another trick is to add sugar, particularly to casseroles or soups. Just add very small pinches and keep tasting until you are happy.

10 TERMS USED IN THIS BOOK

BLIND BAKE

To bake something (usually pastry) before you add the filling to prevent the pastry becoming soggy on the bottom.

CREAM

To mix ingredients (usually butter and sugar) together to achieve a smooth, creamy finish.

WHIP/WHISK

To use a hand-held electric whisk to beat ingredients, for example cream or egg whites.

KNEAD

To handle dough in a strong manner – essential in breadmaking to develop the gluten.

GARNISH

To finish a dish with savoury toppings, usually herbs or spices

PARBOIL

To partially cook an ingredient in boiling water.

PROVE

To allow a homemade dough to rise in a warm area.

BASTE

To spoon cooking juices over food to keep it moist, usually during cooking.

POACH

To simmer slowly in a pan of liquid (often stock or milk).

FOLD

To gently combine ingredients while taking care not to knock out all the air, for example when adding flour to a cake batter.

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