Food / 25 March, 2025 / Ellie Thompson

3 Recipes From The Junior Explorers Complete Cookbook By Warren Nash

Get ready to take your taste buds on an adventure! The Junior Explorers Complete Cookbook by Warren Nash is a family-friendly cookbook that lets young chefs and parents explore global cuisine right from their own kitchens.

With over 15 years in the food industry and 25 million YouTube views, Warren has built a reputation for making international recipes fun, accessible, and exciting for families. My latest book isn’t just about cooking—it’s a journey around the world, packed with delicious dishes and fascinating facts about the countries they come from.

To give you a taste of what’s inside, here are three standout recipes from the book that are sure to inspire your little explorers!

Baked Mac ‘n’ Cheese

Ingredients

• • 50g butter
  • 50 plain flour
  • 650ml semi-skimmed milk
  • 250g macaroni pasta
  • 240g grated mature cheddar cheese
  • ½ tsp nutmeg
  • 1 tbsp dijon mustard
  • Olive oil
  • 6 rashers of bacon
  • 30g breadcrumbs

Method

• Preheat the oven to 180c/350f.
• Cook the macaroni pasta in a saucepan according to the instructions on the packet. Then drain and set aside.
• Meanwhile, prepare the white sauce. In a saucepan over a low heat – melt the butter then mix in the flour to make a roux.
• Pour in the milk and continue stirring over a low heat for about 10 minutes, until the sauce has begun to thicken.
• Then stir half the cheese, nutmeg and mustard into the white sauce until combined. Set aside.
• Chop the bacon into small pieces and fry with some oil for 5 minutes.
• Add the cooked pasta, white sauce and bacon to an oven dish and stir everything together.
• Flatten, then sprinkle over the rest of the cheese, breadcrumbs and drizzle with some oil.
• Bake in the oven for 30 minutes until golden and crispy on top. Then serve straight away.

Cheese & Ham Soufflé Omelette

Ingredients

• 3 eggs
• Knob of butter
• 50g grated cheddar cheese
• 1 slice of Ham
• Handful fresh chives

Method

• Separate the egg yolks from the whites.
• Using a food mixer or hand mixer, whip the egg whites in a large bowl until light and fluffy and the egg whites hold their shape. Then set aside.
• Chop the ham into small pieces and finely chop the chives. Mix into the egg yolks along with the cheese.
• Fold the egg yolk mixture into the egg whites.
• Melt the butter in a large, non-stick frying pan over a medium heat.
• Pour the egg mixture into the pan, spreading it evenly. Remain over a medium heat and cook for approximately 3 minutes. Then cook under the grill for a further 3 minutes.
• Check the soufflé omelette is cooked through and cook for longer if necessary. Slide onto a plate, sprinkle with more fresh chives, and then serve.

Summer Risotto

Ingredients

• 150g risotto rice
• 100g frozen chopped onion
• 100ml white wine
• 1 chicken/vegetable stock cube
• 50g grated parmesan
• 50g chopped sun-dried tomatoes
• 25g butter
• Handful of fresh basil

Method

• Melt a knob of butter in a sauté pan over a medium heat on the stove.
• Add the onion and fry for 5 minutes.
• Add the risotto rice and fry for 1 minute.
• Pour in the white wine and fry for a further 1 minute until absorbed by the rice.
• Top the pan up with boiling water until the rice is just covered and crumble in the stock cube.
• Stir together and leave to simmer for 20 minutes over a low heat with the lid off.
• Keep topping up the contents with boiling water until the rice is cooked.
• When the rice has absorbed the water, stir in the parmesan, sun dried tomatoes and butter until the butter and parmesan has melted in.
• Serve straight away garnished with fresh basil.

Learn fun facts and simple recipes from countries around the world with the Junior Explorers Complete Cookbook from Warren Nash. Available at Amazon. RRP: £9.99.

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