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

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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