- Hello, everyone.
It's Barry here.
Welcome to My Virgin Kitchen.
I hope you are well.
All right, in case you can't hear,
behind me we've got some builders working outside
our house today.
Amazing.
If we haven't had enough of that.
But hopefully the microphone won't pick up too much.
We are making an amazing one pot pasta today.
It's one pot spaghetti.
I'm using prawns, a.k.a. shrimps, but you could
make it completely vegetarian.
You could add any meats that your heart desires.
So the ingredients, all the full steps and write up
has been done at myvirginkitchen.com, so have
a little listen, and check out there.
Let's crack on and do it.
It's so simple, I don't know what to do for the rest
of the video, really.
I could always promote my new book, couldn't I?
Sorry, I am gonna be plugging this a lot.
I'm super proud.
This is a one pot recipe, so you need about
five billion pots.
No, you just need this one big saucepan.
The prep is minimal, too.
We've got an onion, which I'm gonna slice
with my gadget, and three tomatoes which
we're just gonna chop roughly.
Love that.
Love that so much.
In fact.
I don't know if this is gonna work.
Let's give this a go.
Oooh, no, that didn't work.
Sort of.
Apart from the head bit there.
Yeah, got a few tomatoes in there.
But conclusion, chop your tomato.
I just found another gadget.
(laughing)
That's better, but of course, you could just
dice it yourself.
To be honest, that is much quicker.
These gadgets are like taking over my life.
Cha-ching.
Believe it or not, as Homer looks on in disapproval,
that is most of the prep, all done.
Easy, isn't it?
So get your pan ready.
We're using a mixture of oil and butter today,
so you could just use your standard oil like normal,
or, if you're feeling extra cheeky, you could go
all out butter.
Very naughty, but we're all naughty sometimes, aren't we?
We're gonna mix it together, it's gonna give it
a slightly nutty flavour.
A bit more cheeky, let's put it that way.
All right, so off the back of the last video,
you'll know that the hub wasn't working, it now is.
We're all safe, folks.
In goes the oil, and the butter, boom.
Just let it sort of swirl around in there, begin
to melt a little bit.
Get yourself a wooden spoon ready as well.
Which, whenever I don't cook using a camera now,
I tend to use it as a microphone and sing power ballads.
♫ Since you've been gone
Sorry about that, I got a bit carried away.
Now, anyhow, the one thing I did forget to say
about this recipe today is a lot of the ingredients
we're using is frozen, which often is cheaper
at the supermarket.
You can buy frozen onions, I happened to have an onion
there, which you saw me slice that up.
But if they're frozen, they tend to be already
sliced as well, so it's super lazy.
Got a few tomatoes in there, as you saw
with my gadget.
So yours won't look like this completely.
It won't have the tomato in there yet.
But the onion goes in.
Wah wah wah, make noises if you want.
Little bit of pepper from the butt of a Dachshund.
Mixy, mixy, mix.
This is actually some frozen garlic that you can
get in the supermarket.
If not, use about two garlic cloves, which I'm just
gonna add that in there, estimate there, about
a teaspoon and-a-half.
Mix that through.
I love the frozen garlic as well, 'cause you can buy
this in the supermarket and you haven't got to
chop it up or anything like that and get smelly fingers.
Let this sort of cook away for about five minutes
or so just to soften up and release...
Oh my gosh, the kitchen's smelling amazing already.
Hey guys, is it smelling good?
That is looking amazing, folks.
So we've got our tomatoes from earlier.
Chuck those in there.
Wah wah wah wah wah, that's my official stirring noise
now, wah wah wah.
And then only a little bit.
This is some coriander that we use later on just to
garnish it, but mostly the stalks, a few leaves in there.
They'll just wilt as well, so stir that through too.
So all we're looking to do right now is just
soften up those tomatoes.
Let's give that, I'd say another four to five minutes.
What I like about this recipe, is I make lots of
variations on it, but it's very, very easy to
scale up and customise.
You could add so many vegetables to this as well.
Actually you could grow butternut squash, I did that
once and that was really nice, for sort of an
autumnal vibe, oh yeah.
Hello, mum.
- [Mom On The Phone] Hello.
- My mom's asking me if I want a spray tan.
If you see my SnapChat the other day you would've
seen she's got a pop up tan.
All righty, that's looking good.
Some juices come out of the tomatoes there.
It doesn't matter that it's wet because we are
right now adding in chicken stock.
You could use beef stock, you could use vegetable stock,
you could even use fish stock, it is that blooming flexible.
If that tomatoness isn't enough for you, that's good,
because we're adding in some pasata now, which is really
nice, it's got a mix of chopped tomatoes, really finely
chopped with basil in there.
Wow, I'm not sure if you can hear that, it's really loud.
This is where I'm really going to customise it.
Okay, so here you could add things like sriracha,
this, boom, looks like sriracha a little bit,
it is sweet chilli sauce, so a good tablespoon of that
going in there.
Feel free now to season it, maybe even add some
balsamic vinegar, worchestershire sauce, whatever you like.
Just put your favourite things in there, apart from cake.
Cake wouldn't be good right now.
Okay, another thing from the freezer, these are little
(laughing)
they look like little green people that you
see in the cartoons.
Actually, frozen spinach, okay.
So that can just go straight in there,
it will thaw out in the heat.
Fresh spinach as well, it's about 100 grammes, okay,
so whichever you go for.
And a good handful of peas.
All right.
So you can see how frozen they are.
Randomly, do you know the best way to cook peas,
apparently, is in the microwave.
On the packaging of most packets of peas,
it just suggests, best cooked in the microwave.
I wonder if that's 'cause it cooks 'em from
the inside out or something.
But I love peas.
So all I wanted to do is bring this to a boil,
and as you can tell, I'm not really rushing because
when we're adding the frozen ingredients in particularly,
it's bringing the water temperature down.
Now this is some fresh pasta.
That's actually linguine, it's not spaghetti,
but I tend to normally use spaghetti.
Believe it or not, the shop didn't have any spaghetti
in there.
I went there quite late last night, otherwise
I get stalked by the people on Instagram and SnapChat.
True story.
The good thing about it being fresh pasta as well, is that
it will cook almost instantly.
It only takes about five minutes compared to the
standard dry pasta.
But that would work exactly the same, too.
You just dump that in and just boil it a little longer.
It's still a one pot.
Remember to make sure you stir all the ingredients right
up from the bottom as well, let them all intermingle.
I'm loving the fusion of colours there.
In the nicest way, it looks like a posh pot noodle
right now, but I just had a little taste off the spoon.
Which is a great thing, you can tweak it as we cook.
It's tasting really good.
All right, that's simmering away nicely,
but while there's still a little bit of water in there,
boom, in go our jumbo prawns.
These have been peeled, by the way, as well, okay.
They tend to take about five to six minutes to
cook through when they're like this.
So we're just gonna sort of delve it, is that the word?
They're gonna deep sea dive into all that flavour.
That heat is starting to thaw out already.
We're gonna let this cook away.
And it should reduce down, too.
Can you stop foraging, mate?
And you?
They know I'm doing a video, they're on the lookout.
So all we're doing is letting that simmer away.
Do stir it every couple of minutes, and I'm not
going to season it any more than just adding
that little pinch of salt that you've seen.
Really that is how easy it is.
We're just letting this simmer through, but as it
is like that.
If you like it a little bit more wet, a bit more
juicy, a kind of soup vibe, you're done.
Well, as long as you cook your prawns for six minutes.
I absolutely love lazy recipes, 'cause I can just
keep my eye on it and have a coffee.
While it simmers down, all I can do is do some
sort of romantic moment where we delve into the delicious
(laughing)
one pan pot.
Look at this, you're in there right now.
Okay, all righty folks, it is time to serve it up.
So straight out of the pan, I'm just gonna spoon,
even though I'm not using a spoon, I'm using tongs,
the spaghetti on there.
It is full of flavour in there.
You see that?
So you know what, a slotted spoon would be way better,
check that out, boom.
Pile it on there.
Loving that.
That is, that's enough.
We've got enough for at least two to three good
adult portions there.
Give it some black pepper.
Wah wah wah wah wah.
That is my new noise, folks.
This is some fresh grana padano cheese.
I've actually been offered the chance to go out
to Italy and learn how this stuff is made.
Not 'til November, but I think I'm gonna do it, folks.
Look out for a video on that.
That should be really cool.
Cheesy, cheesy, cheesy,
and then just a sprinkle of coriander on top.
Now a lot of you guys have been saying, Barry,
your presentation's getting good, look at that.
That ain't too bad, is it?
Apart from that bit.
But to be honest, folks, it doesn't matter
what it looks like, it's what it tastes like.
Oh my gosh, I've left it for a couple of minutes,
and the cheese is all sort of mingled in on the top,
it's gone creamy.
Mmm, oh my word, it's one of the best ones I've
ever made.
Stonkin'.
And the great thing is, using some of the frozen
ingredients, we can actually, once it's fully
cooled down, we can freeze it and make it in bulk,
or batch make it, whatever you call it.
So there we are, folks.
If you've got a recipe request, do let me know
down below, I'll give it a go if I can.
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Don't forget to pre order my book if you wish to,
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you can download, and people are loving it.
So, cheers.
Give that a go, honestly, it's phenomenal.