I was thrilled to be invited to cook at the BBC Good Food Show’s event at Westfield London, alongside some brilliant guests like Jose Pizarro, Masterchef champion Tim Anderson (together with Sarah and James from the show too) and Giancarlo and Katie Caldesi. Archie joined me on stage and we cooked three dishes – my no-fry Singapore noodles. no-cook carbonara pasta (recipe below) and my tiffin cakes too.
[Apologies for the slightly odd angle of recording of this video! I simply perched my camera on the work surface just before going on stage!]
As ever, I had no idea whether Archie would come on stage with me or not but, as you will see in the video, he literally ran on stage to join me. What I find interesting is that, as he gets older, he is much more interested in cooking and preparing his own ideas alongside me (albeit often fairly inedible!), rather than cooking what I am cooking. I really like this show of independence and I see it frequently in my kitchen at home.
I chose the three recipes (all from my book) as I wanted to show how cooking fresh and tasty recipes at home needn’t be time consuming or difficult. I love the Singapore noodle recipe as the vegetables are baked in the oven, rather than fried in a wok. This is a perfect twist on the classic dish if you have young helpers in the kitchen. The tiffin remain the most clicked on recipe on this blog and the carbonara is part of a whole chapter of the book of no-cook pasta sauces. The heat of the pasta simply cooks the sauce, removing any need for heating up the sauces on the hob.
You may be wondering how this can be achieved with the carbonara. Simply by using parma ham instead of bacon, which of course doesn’t need to be fried before eating. Delicious meals, on the table in less than 15 minutes from start to finish. Perfect for a busy midweek evening…
No-cook Parma ham carbonara (from the My Daddy Cooks book)
Preparation time 5 minutes (plus cooking the pasta)
450g dried fettucine (or similar flat pasta)
100g Parma ham (or similar, such as serrano or Bayonne), cut into thin strips
300ml pot of crème fraîche
50g good-quality freshly grated Parmesan cheese
2 egg yolks
Put a large saucepan of salted water on to boil and cook your pasta according to the instructions on the packet.
In a bowl, mix together the ham, the cream, half the Parmesan and the egg yolks (the easiest way to separate the yolk is to crack an egg onto the palm of your hand and let the egg white ‘drain’ off through the gaps between your fingers).
When the pasta is cooked, drain it in a colander and mix it immediately with the cream sauce, ensuring all the pasta is coated. Serve immediately with the rest of the Parmesan.