Barry Lewis - My Virgin Kitchen - Delicious recipes you can make every day

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 Parmigianais 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 Bakeor 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.