David Atherton, 2019 winner of The Great British Bake Off (or The Great British Baking Show, as it’s known in the U.S.), brings young cooks a second volume of tasty recipes, this time vegetarian ones. As in his first volume, there’s a lovely bit of incidental queer inclusion (and not just the fact that Atherton is himself gay).
“My family is vegetarian,” he tells us in the introduction. “My mum—who’s a fantastic cook—taught me that vegetarian food is easy to make and tastes delicious.” He then gives readers recipes for some common vegetarian main dishes like Veggie Burgers and veggie-laded Stir-Fry Noodles, but also more creative options like Green Spinach Crepes, Corn & Potato Cakes, a Spooky Carrot Soup (with a spiderweb topping of yogurt), and a Cheesy Veggie Bake. Snack options are also fun, with Cheesy Rabbit Crackers, Speckled Scones (made with plantains), Moon Pockets (a savory handheld pie), and more. Sweet Treats include Chocolate Cookies, Freezy Grapes, Jam Tarts, Lemon & Pear Muffins, and Ice-Dream Smoothies (with mango and honey for taste but “whizzed up” with cauliflower for creaminess and extra nutrition). It’s a nice balance of healthy and fun.
Each recipe is broken down into simple numbered steps, aided by bright drawings from Alice Bowsher. Despite this helpfully structured presentation, Atherton also encourages young cooks to “add your own personal touches to the recipes and create your own flavor combinations.” His notes and asides make the book even more delightful—for example, he suggests serving Spooky Carrot Soup “with a witch’s cackle and a speckled scone.”
A final “Showstoppers” chapter includes treats to challenge young cooks with just a few more steps than the other recipes here, but none of them really seem that hard, especially for kids who have tried the previous recipes. Of particular note is a “Summer Sandcastle Cake” which is depicted with rainbow and trans Pride flags on top. (See image below.) Atherton doesn’t explain how to decorate the flags, saying only to make them by wrapping rice paper around toothpicks—but I love that the illustration happens to have a Pride twist, a nod to the LGBTQ community and a reminder to others that LGBTQ kids and those with LGBTQ parents may be reading this book, too.
As with any cookbook for youngsters, some adult guidance may be necessary, but that will depend on the age, experience, and inclination of your children. I’m a big proponent of starting kids in the kitchen early, and this book (along with his first volume, the non-vegetarian Bake, Make & Learn to Cook: Fun and Healthy Recipes for Young Cooks) will help them have fun as they develop their skills and make some tasty treats!
