In the kitchen with David Atherton from The Great British Baking Show and all about his new cookbook for aspiring little chefs, illustrated by Rachel Stubbs!

Join David Atherton in his kitchen for a quick baking session and learn all about this charming and mouthwatering cookbook for aspiring little chefs and culinary novices alike from the 2019 winner of The Great British Baking Show!

Bake, Make, and Learn to Cook: Fun and Healthy Recipes for Young Cooks
David Atherton, 2019 winner of The Great British Baking Show, walks readers through delicious and delightful recipes! From tomato soup (served in a teapot!) to brownies made with sweet potatoes, this book offers a kid-friendly collection of recipes that feels at once timeless and modern. Accompanied by warm illustrations from Rachel Stubbs that capture the joys of cooking together, My First Cook Book features recipes for any time of day, a list of needed equipment, a glossary of cooking terms, and some important tips. So grab your favorite little sous-chef—this will be a first cookbook to cherish.

Recipe demonstrating: Cakey Caterpillar
This is my favorite birthday cake—I’ve had it for five different birthdays so far! I think the best way to decorate it is to put candies onto toothpicks, then stand two of them on each cake to make a very furry caterpillar. If you want to make the caterpillar even longer, just double the ingredients!

1 medium egg
¼ cup vegetable oil
¼ cup granulated sugar
1 2⁄3 cups spinach leaves
½ a ripe banana
½ tsp vanilla extract
1 small zucchini
1 ¼ cups all-purpose flour
1 tsp baking powder
½ cup powdered sugar
2 tsp water
Lots of gummy candies to decorate

Makes 12 cupcakes

1. Preheat oven to 350°F.
2. Prepare a 12-hole cupcake tin with cupcake wrappers.
3. In a blender, blend the eggs, oil, sugar, spinach, banana, and vanilla until smooth and green.
4. Finely grate ½ cup of zucchini.
5. Mix the flour with the baking powder in a large bowl.
6. Stir in the zucchini.
7. Add the blended ingredients and mix until combined.
8. Divide into cupcake wrappers (no more than two-thirds full).
9. Bake for 15 minutes, or until golden, then leave to cool on a cooling rack.
10. Put the powdered sugar in a clean bowl, add 2 tsp of water, and mix.
11. Once the cupcakes have cooled, top with the icing.
12. Arrange in a long, wriggly line and decorate with candy.