Video: There’s a top chef in my kitchen!

It is a strange feeling having a top chef, who just nights before I watched on TV cooking in the finals of Great British Menu, riffling through my kitchen cupboards looking for a spatula.

But Colin McGurran seems right at home, even though the hob is far from spotless and the oven not a match for the stainless steel state-of-the art affair he is used to in his award-winning restaurant Winteringham Fields.

The reason Colin is in my kitchen (which I have spent an entire day scrubbing to within an inch of its life) is to cook with my kids. It is all part of a new campaign by a number of the UK’s top restaurateurs, including Michelin-starred Marcus Wareing, to prove that cooking relatively grown-up dishes is not only easy, but also great fun and, McGurran adds, the best way for children to learn about food is by having fun.

As my youngest daughter Millie, seven, wields the biggest kitchen knife I have ever seen to slice up a piece of chicken, closely supervised by Colin of course, she definitely looks to be having fun. I, on the other hand, am feeling slightly nervous.

“As long as children are supervised I can’t see any problem with them getting stuck in, how else are they going to learn?,” says McGurran who is no stranger to cooking with children. A father of three girls, Olivia, nine, Emily, seven and Jessica, five, he quickly puts my two daughters at ease.

“I love cooking with my girls. We go shopping together and I get them to choose something they have never tasted before, we cook it together and then they eat it. Sometimes they love it, other times they don’t. But it doesn’t matter so long as they are trying new things.

“The main thing is not to give them any preconceptions. Don’t let them see that you don’t like something. If it is something new and they aren’t too keen I ask them to tell me to four, three or even just one thing they like about it. The main thing is to have fun.”

As Millie and her big sister, 10-year-old Hannah, begin making elaborate eggy bread with cinnamon, yoghurt, honey and raisins I fear he may struggle to get them to even find one thing they like about it, that’s if he can get them to put it in their mouths.

I wouldn’t say my kids are particularly picky eaters. Hannah’s favourite food is paella with squid, mussels and spicy chorizo sausage, but spaghetti bolognaise is out, cottage pie a complete no-no and bread became a struggle for a while. Even now, despite my best efforts, she will only eat the stuff which has been bleached senseless.

So when I see her dipping brown (very) seeded bread into the egg, cream, milk and cinnamon mixture she and Millie have whisked up with Colin, I have a sense of dread.

However after they have fried it in a pan, added yoghurt, raisins and honey it smells delicious. My tummy starts to rumble and my pride swells as Hannah forces herself to try it. She is clearly putting on a brave face, unlike her sister who refuses point blank to let it past her lips, and I am mightily relieved when she eventually swallows it. They both really enjoyed the cooking process but were not convinced about the end result.

One all I think. But Colin seems unfazed.

“It really doesn’t matter. I was a really picky eater when I was a child.

“I’d sit there for hours while my dad made me eat everything on my plate so by the end it was over-cooked and stone cold. That’s no way to get kids interested in food.”

It was Colin’s grandma who finally got him into cooking.

“She got me making Yorkshire Puddings and pies. I really enjoyed sitting down to eat it and we’d discuss how we could have done it better or what we liked about it. I’ve always been creative with my hands and so I really enjoyed that side of it.”

McGurran was born and spent the first six years of his life in Zambia where his father was an engineer. The family then moved to Abu Dhabi where he stayed until he was 20.

“I decided I wanted to work in hospitality after a careers advisor came to our school and talked about what it entailed. I liked the idea of being able to travel and see different cultures.”

But Colin’s dad, who worked in power stations, said if he studied engineering he could get him a job with him.

“I knew immediately it wasn’t for me. I knew then that I wanted to cook.”

After studying catering at Bournemouth College his first work placement was with the two Michelin-starred Domains Haut de Loire in France.

“I hated it,” says McGurran. “It was just so repetitious and not what I had expected at all. It nearly put me off.”

He left and went back to Abu Dhabi where he cooked for the Royal Family.

“I did anything from private dining to a banquet for a hundred.”

All good grounding for his experience in the Great British Menu where last year he won the competition to cook his starter of quail in the woods at an Olympic feast at the Old Royal Naval College in Greenwich.

This year he won through to the finals but didn’t quite make it to the final banquet.

Although he enjoys the television appearances – he can be seen on Saturday Kitchen with James Martin this summer – he believes it is more important to be behind his stove.

“People are paying money to come to my restaurant, so the least I can do is be there.”

For that reason McGurran takes the unusual step of not opening for the lucrative Christmas and New Year period and is closed for two weeks over summer and school half terms.

“I think it is important for me and my staff to spend time with their families, and it is great for staff retention which I believe is fundamental.”

McCurran always wanted to run his own restaurant, so after leaving Abu Dhabi he set about looking for the right business. His family was in Bournemouth by this stage, but properties were too expensive down, there so he and his sister, Alyson, took over The Woolpack Country Inn in Wakefield.

“A pub was all I could afford at the time, but it gave me a real insight into what it takes to run a business.”

What he really wanted to do was run a fine dining establishment. After some research he visited the then two-star Winteringham Fields.

“It was everything I wanted to create. I went to Christies and asked them to find me a property I could convert into something like Winteringham Fields. They then told me it was for sale. But I was only 26 at the time and didn’t think I was ready for that.”

But every time he found a business he liked he kept thinking about Winteringham Fields and in the end he decided to go for it. That was eight years ago and although, for the moment, the stars are gone, McGurran is in his element.

“Of course it is nice to get the accolades and recognition, but it isn’t everything. I am cooking dishes I love to cook and I hope people like to eat.”

Since moving in he has taken over the adjacent farm which supplies much of the meat, chicken, vegetable and herbs used at Winteringham Fields.

“It so important that the staff know where the food comes from. They seem to treat it with a special respect. It is an area I really want to develop and am very passionate about.”

This passion for fresh, seasonal, locally sourced food is one of the reasons he agreed to be involved with the cooking for kids campaign.

He is supplying recipes to the Great British Chef website, which has launched a special section and app, which goes live on May 1, calling Cooking with Kids in association with Tesco.

“Obesity is a big problem and one of the reasons is people just don’t know how to cook any more. If we can get children cooking good healthy food which is fun it has got to help.”

As we talk, Millie is once again wielding that knife, this time chopping up mushrooms, pepper and onions. I only hope chicken fajita kebabs go down better than eggy bread.

I needn’t have worried. The girls loved mixing the meat, veg and spicy seasoning with their hands and then skewering it onto the wooden sticks before sizzling it on the griddle pan and then into the oven.

“It smells great, I can’t wait to eat it,” says Hannah, which is something of a surprise since getting my kids to eat any veg other than broccoli and green beans is pretty much mission impossible.

But for Colin they ate onion, pepper and even a little courgette, dipping it into sour cream and chive dip and guacamole and actually enjoying it, although they did draw the line at mushrooms. A definite win for Colin, this time.

App and online help to get children cooking

Recipe site Great British Chefs (www.greatbritishchefs.com) has launched an app in association with Tesco Realfood to encourage parents to get their kids cooking. The app is available for free on the iPad and iPhone from 1st May. Visit the Great British Chefs website for more information.

Nathan Outlaw’s Kedgeree with boiled eggs

A quick recipe for mid-week dinner, Nathan Outlaw’s Kedgeree with boiled eggs is a healthy dish for kids and adults alike.

INGREDIENTS:

400g smoked haddock, fillet

300g long grain rice

2 shallots, peeled and finely chopped

1 leek

1 celery stick, finely sliced

1 garlic clove, chopped

1 pinch saffron

0.5 tsp mild curry powder

700ml fish stock

2 tsp fresh coriander, chopped

3 eggs

1 lemon, cut into wedges

50g unsalted butter

1 dash vegetable oil

1 pinch salt

1 pinch black pepper

Serves: 4

Cooking Time: 35 minutes

1. Ask your helper to remove the skin from the haddock fillet and help them dice it into 2cm cubes. Set aside.

2. Preheat your oven to 200°C/gas mark 6

3. Trim from the leek the dark green top and wash thoroughly under cold water. Slice finely and set aside. Trivia time; did you know that leeks are one of the easiest plants to grow in your home garden

4. Over a medium heat, place a large pan and add the oil and butter

5. Once the butter starts to bubble, add the leek, celery, shallot and garlic. Cook for 2 minutes and stir continuously so that they don’t colour

6. Ask your helper to wash the rice 3-5 times under cold running water. Drain and leave to stand for 15 minutes. Add the rice to the pan, stir and cook for 1 minute

7. Add the fish stock, saffron and curry powder, bring to a low simmer and cover with a lid. Transfer the pan into the oven and cook for 15 minutes

8. Bring a pot of water to the boil and lower the eggs to boil for 10 minutes. Remove and allow to cool -ask your helper to peel the eggs

9. Once the rice is cooked, remove from the oven and add the smoked haddock

10. Place the lid back on and leave to stand for 3 minutes. Gently stir the coriander and egg through the rice. Season with salt and pepper

11. Divide across 4 bowls and serve with a few lemon wedges.

Galvin Brothers’ Spanish omelette

This traditional Spanish dish is delicious at any time of day. Serve as an alternative to a cooked breakfast, or with a salad for lunch or dinner.

Ingredients

500g new potatoes

1 small onion, finely sliced

6 eggs

3 tbsp chopped parsley

100ml olive oil

2 pinches salt

1 pinch pepper

Serves 4

Cooking Time: 55 minutes

1. Boil the potatoes in lightly salted water until cooked through and tender (approximately 10-12 minutes)

2. Drain the potatoes and allow to cool before slicing into 1cm slices.

3. Heat the oil in an oven-proof frying pan over a low-medium heat. Once hot, add the onions and gently sweat without letting them turn brown.

4. Once the onions are soft, add the potatoes to the pan and reduce the heat. If your frying pan isn’t oven proof, transfer the mixture to a round baking dish.

5. Crack the eggs into a bowl, season with a pinch of salt and pepper and add the chopped parsley. Ask the children to beat the mixture together using a fork – they’ll love getting involved at this stage!

6. Get your little helpers to pour the egg mixture over the potatoes and onions.

7. Cook in an oven set to 160C/gas mark 3 for 20-25 minutes, or until the egg is cooked and golden on top.

8. Remove from the oven and leave to cool for 5 minutes before turning out and serving onto plates.

Bruno Loubet’s Grilled asparagus, soft cheese and mint frittata

This recipe is definitely one to add to your kids’ cooking repertoire. Not only can the toppings be experimented with but it’s a simple dish that’s sure to be a source of inspiration time and time again.

INGREDIENTS:

12 asparagus spears

8 extra large eggs

4 tbsp vegetable oil

40g butter

2 tbsp fresh mint, finely chopped

150g cream cheese, low fat

2 pinches salt

3 pinches black pepper

1 1/2 tbsp olive oil

Serves 4

Cooking time: 40 minutes

1. Drizzle the asparagus with olive oil and season with salt and pepper on a plate. Roll the asparagus around so that the seasoning sticks. Encourage your little helpers to get involved with this step.

2. BBQ the asparagus or place them under a hot grill for approximately 3-4 minutes - do not to overcook the spears as you want them to retain a bit of crunch

3. Into 4 separate bowls crack the eggs and place 2 per bowl. Whip with a fork until foamy and into each bowl add the salt, pepper and chopped mint

4. Over a medium heat and add the oil and butter into a small frying pan. Pour 1 bowl of the whipped egg mixture and stir quickly with the back of a fork

5. After approximately a minute or so when the frittata is half set, arrange a few asparagus and some soft cheese on top

6. Reduce the heat and leave to for another minute. Slide the frittata onto a plate and repeat the process

7. To taste, grind some black pepper over the frittatas and drizzle a little olive oil. Serve immediately

Adam Bennett’s chicken soup safari

Ingredients

2 chicken legs

1 carrot, peeled topped and tailed

1 onion, peeled

1 leek, white part only

100g butternut squash, peeled

1 bay leaf

1 sprig fresh thyme

1 tsp salt

2 garlic cloves, unpeeled

1l chicken stock, or water to cover

8 tbsp pasta animals

Serves 4

Cooking Time: 80 minutes

1. Place all of the ingredients, except the pasta, into a pan. Cover with cold water and bring to the boil.

2. As the water boils, skim off the foam and any impurities such as oil or fat with a large spoon. Reduce the heat, cover, and leave to simmer for approximately 1 hour.

3. Once the chicken is cooked through and is falling off the bone, remove the pan from the heat. Remove the chicken legs using a slotted spoon and place in a tray to cool.

4. Strain the remaining liquid through a sieve into a clean pan. Set the vegtables aside.

5. Place the pan over a low heat and bring to a simmer, the stir in the pasta animals and cook for 5-8 minutes until soft. Turn off the heat

6. Meanwhile, mash the vegetables, making sure to pop the garlic cloves out of their skin.

7. The chicken legs should have cooled by now – get the kids to pick the chicken meat off the bones and roughly chop.

8. Return the mashed vegetables and chicken to the pan. Heat through and add a pinch of salt and pepper if needed.

9. Divide the chicken soup across 4 bowls and serve immediately