Summer Kitchen Glow Up

Make amazing food and pick up skills from well-known chefs every Friday on YouTube 

Friday 28th August 12pm- 2019 FutureChef winner Jessica Mitchell #FC Summer Kitchen


Get ready to glow up in the kitchen with #FCSummerKitchen

Make delicious butternut squash pasta with Jessica Mitchell! You will need…


  • 500g 00 flour
  • 25g olive oil
  • 300g egg yolks
  • A pinch of salt

The sauce:

  • 1 Butternut Squash
  • 2 red onions
  • 3 tablespoons of Parmesan
  • Salt and Pepper
  • 5 tablespoons of butter(2 for onions, 3 for sauce)
  • optional 80 grams of fried and diced pancetta
  • optional 240g of washed, wilted spinach

Friday 21st August @12pm- Daniel Ayton  #FCSummerKitchen

Serves 6


 For the crème Anglaise

4 free-range eggs, yolks only

80g/3oz sugar

1 vanilla pod, seeds scraped out (or a couple of drops of vanilla extract)

500ml/18fl oz whole milk

For the meringue islands

 2 free-range eggs, whites only (60g/2¼oz)

45g/1¾oz icing sugar, sifted if lumpy

a couple of drops of lemon juice

pinch of salt

lemon curd (check for allergens)

For decoration

grated lemon zest

fresh mint

diluted lemon curd


Friday 14th August @12pm- Gary Maclean #FCSummerKitchen

To make a fantastic Tarte Tatin with Gary Maclean you will need:

  • 1 block of ready made puff pastry (or pre-rolled puff pastry),
  • 8 or 9 Braeburn apples,
  • 75g of butter,
  • 75g of sugar

Friday 7th August @12pm- Richard Corrigan #FCSummerKitchen

 To make a delicious risotto to serve 2 with Richard Corrigan you will need:

  • Risotto rice (1 handful of rice per person)
  • 1 litre of water
  • 1 x organic stock cube
  • Fresh thyme
  • 100g of butter
  • 1 x red onion, finely diced
  • 3 x cloves of garlic, finely sliced
  • 5 x spring onions (scallions),
  • sliced 2 x courgettes,diced
  • A pinch of sea salt
  • Anchovies (optional)
  • Parmesan cheese
  • Zest of lemon
  • Chives
  • Crusty bread to serve (optional)

Friday 31st July- Ruth Hansom

Get ready to glow up in the kitchen with #FCSummerKitchen

Make delicious GYOZA with Ruth Hansom! You will need…

For the dough:

  • 300g strong bread flour (plus extra to roll)
  • 200ml boiling water

For the filling:

  • 200g Mince (you can use any you like: beef, chicken, pork etc)
  • 2 spring onions
  • Coriander 
  • 1 lime 
  • 1 glove garlic 
  • Fresh or minced ginger 
  • Soy sauce 
  • Sweet chilli
  • Chinese five spice 


  • Bowl 
  • Butter knife 
  • Cling film
  • Rolling pin 
  • Cookie cutter or a glass/cup to cut discs 
  • Non-stick Frying pan Or a pan lined with baking paper. 

Don’t forget to share your beautiful gyoza creations on social media using #FCSummerKitchen. The best pictures will be shared on Springboard FutureChef’s website

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Post your creations on Instagram with #FCSUMMERKITCHEN

We will share the best ones on our website with prizes up for grabs too!