Nadiya’s Cook Once Eat Twice episode 1

In the premiere Nadiya’s Cook Once Eat Twice episode 1, celebrated chef and TV personality Nadiya Hussain sets the stage for a series designed to revolutionize the way we think about everyday cooking. With her warm, approachable style, she encourages viewers to embrace ingredients often forgotten at the back of the fridge and transform them into delicious, creative dishes. This episode exemplifies her philosophy: cook once, but enjoy the results twice—or more.

From the outset, Nadiya emphasizes one key message: it’s not about fancy, expensive ingredients, but rather making the most of what we already have. In today’s fast-paced world, it’s easy to overlook the potential hiding in common items like salad leaves or potatoes. Nadiya’s inventive recipes not only stretch your weekly shop, but they also reduce waste—something we all could use a little more of in our kitchens. As she dives into her first dish, Nadiya makes it clear that cooking doesn’t have to be complicated to be delicious or cost-effective.

The first recipe on the menu is her playful and thrifty scrappy salad pasta. What would typically be discarded—forgotten salad leaves past their prime—are given new life in this dish. With the addition of creamy yogurt, fragrant coriander, and rehydrated apricots, these humble greens are transformed into something special. To elevate the dish even further, Nadiya makes fresh, homemade pasta. The process is simple, yet the result feels indulgent. Each bite is a reminder that great meals can come from the simplest of ingredients, so long as you’re willing to experiment a little.

Next up, Nadiya showcases a rich and comforting velvety carrot soup. This isn’t just your average soup—it’s a two-for-one deal. Nadiya cleverly shows how this versatile dish can serve double duty. Enjoy it as a hearty meal one night, and then, with a few tweaks, repurpose it later in the week for a completely different experience. This strategy is at the heart of her ‘cook once, eat twice’ mantra. By planning ahead and thinking creatively, you can reduce the time spent in the kitchen while still enjoying delicious, varied meals.

In a world where convenience often leads to waste, Nadiya’s approach feels refreshingly thoughtful. She understands that food waste is a growing concern for many, which is why her next recipe is a solution to a common kitchen problem: leftover potatoes. Instead of letting those spuds go bad, Nadiya turns them into bean and potato cakes. This economical dish is a testament to her resourcefulness. It’s not just about avoiding waste; it’s about finding joy in making something new from the leftovers. Crisp on the outside, tender on the inside, these cakes are packed with flavor and make for a satisfying meal on their own or a hearty side dish.

For dessert, Nadiya surprises us with her banana bark. In true Nadiya fashion, she takes overripe bananas—often destined for the bin—and turns them into something indulgent. Sliced bananas are slathered with peanut butter, then topped with melted dark chocolate and a sprinkling of crunchy peanuts. The result is a decadent treat that feels luxurious without being overly fussy. It’s the perfect example of how a little creativity can turn the simplest ingredients into something truly special.

But Nadiya doesn’t stop there. She knows that even the most passionate home cook can benefit from a fresh perspective, which is why this episode features a guest appearance by food writer Elly Pear. Elly brings her own unique spin to the kitchen, sharing a recipe for a potato, onion, and blue cheese galette. This rustic, free-form tart is the perfect dish for showcasing humble ingredients in an elegant way. The crispy, buttery pastry is the ideal base for the soft, savory filling. Blue cheese adds a sharp, tangy bite, while the potatoes and onions provide warmth and comfort. It’s a dish that feels indulgent, yet simple enough to make on a weeknight.

Nadiya’s Cook Once Eat Twice episode 1

Throughout the episode, Nadiya’s passion for cooking and her desire to help people make the most of their food shine through. Her warm, friendly demeanor makes every recipe feel accessible, even to those who may not consider themselves confident cooks. She breaks down each step with ease, providing helpful tips and tricks along the way. From how to properly rehydrate dried apricots to making the perfect pasta dough, Nadiya’s guidance is both practical and inspiring.

At its core, Cook Once, Eat Twice is about more than just saving time and money—it’s about fostering a new mindset in the kitchen. It’s about being mindful of what we have, using our creativity to make the most of it, and finding joy in the process. Nadiya’s recipes are a reminder that even the most basic ingredients have the potential to become something extraordinary with a little thought and care.

As the episode comes to a close, Nadiya leaves viewers with a final thought: cooking doesn’t have to be a chore. With the right mindset, it can be a fun, creative outlet that brings joy to your day. Whether you’re cooking for yourself, your family, or friends, there’s something incredibly satisfying about taking simple ingredients and turning them into a meal that not only tastes great but also stretches across multiple days. It’s a win for your taste buds, your wallet, and the planet.

In Episode 1 of Nadiya’s Cook Once, Eat Twice, Nadiya Hussain redefines how we approach everyday cooking. With a little ingenuity and a lot of heart, she shows us how to make our ingredients work harder while making life a little easier—and a lot more delicious.

Carrot soup

Nadiya absolutely adores a hearty carrot soup, and it’s no wonder why. This versatile dish is a fantastic way to use up a surplus of carrots while delivering a comforting and satisfying meal. With its smooth, velvety texture, this soup is not only rich in flavor but also gets a subtle yet fiery kick from a blend of warming spices. Whether you’re looking to reduce food waste or simply craving a cozy, nourishing bowl of soup, Nadiya’s spicy carrot soup is a perfect choice that strikes the balance between simplicity and bold, invigorating flavors.

Ingredients:

• 200g/7oz butter
• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tsp dried red chilli flakes
• ½ tsp ground turmeric
• 1 onion, finely chopped
• 2 tbsp salt
• 6 garlic cloves, crushed
• 1kg/2lb 4oz carrots, peeled and grated
• 1 medium–large potato, peeled and grated
• 2 oranges, zest and juice
• 1 litre/1¾ pints vegetable stock
• chilli oil, to drizzle
• chopped fresh coriander leaves, to garnish

Method:

• Serve in warmed bowls. Drizzle over some chilli oil and sprinkle on the coriander.

• Heat the butter in a large stock pot, casserole or saucepan over a medium heat. As soon as the butter has melted, add the coriander seeds, cumin seeds, chilli flakes and turmeric and cook for a few minutes.

• Add the onion and salt and cook until the onions are soft. The add the garlic.

• Add the carrot and potato, mix to combine everything and cook over a high heat.

• Add the orange zest and juice. Pour in the stock and boil rapidly for about 10 minutes. Turn the heat down and leave to simmer with the lid on for 30 minutes. As soon as the carrots are tender, blend with a hand blender until smooth and velvety.

Cod and carrot curry

Nadiya’s velvety carrot soup isn’t just a comforting dish on its own—it doubles as a flavorful base for a vibrant cod curry. This clever twist transforms leftovers into a completely new meal, perfect for those busy midweek evenings when you want something quick, yet full of flavor. The rich, spiced soup pairs beautifully with the tender, flaky cod, creating a dish that feels both hearty and light. By repurposing the soup, you’re not only reducing waste but also maximizing your time and ingredients, making this the ultimate kitchen hack for effortless, delicious dining.

Ingredients:

• ½ portion carrot soup
• 2 cod fillets (285g/10¼oz each), cut into chunks
• 2 tsp oil, plus extra for frying
• sprinkle of salt
• ½ tsp chilli powder
• 4 spring onions, trimmed and sliced into long thin 5cm/2inch strips
• chopped fresh coriander leaves, to garnish
• freshly cooked white rice, to serve

Method:

• Serve the cod in bowls, sprinkle over the coriander and serve with the rice.

• Place the carrot soup in a saucepan over a medium heat and leave to bubble away and reduce.

• Place the cod chunks in a bowl and drizzle over the oil. Add the salt and chilli powder and spring onions, and mix until the fish and veg is completely coated.

• Heat a non-stick frying pan over a medium heat. Heat some oil in the pan and cook the cod chunks and spring onions until they are golden. Cook in batches so the pan is not overcrowded.

• Add the fish and spring onion to the reduced carrot soup. Carefully mix through, cover and cook for 20 minutes. As the curry cooks, the cod will flake and fall apart, but that is just what you want.

Frozen banana and peanut bark

One of the easiest and most delicious ways to enjoy bananas is by freezing them, and this simple recipe shows you how to turn them into a delightful treat. With layers of frozen banana slices, creamy peanut butter, and rich melted chocolate, this banana bark is a perfect combination of flavors and textures. Whether you slice it up for a quick snack or break it into pieces to use as a crunchy topping for ice cream, it’s a sweet, satisfying treat that requires minimal effort but delivers maximum enjoyment. Ideal for a quick dessert or a midday energy boost!

Ingredients:

• 3 bananas, peeled and sliced into rounds
• 300g/10½oz milk or dark chocolate, broken into pieces
• 250g/9oz smooth peanut butter
• 150g/5½oz salted peanuts, roughly chopped
• good pinch rock salt

Method:

• Pop into the freezer and leave for a couple of hours. Remove from the freezer, leave to soften slightly then cut into bite size chunks.

• Line a baking tray with greaseproof baking paper.

• Evenly layer the banana all over the tray, making sure the slices are tightly packed. Pop into the freezer and leave for a few hours until firm.

• Melt the chocolate in a microwave-safe bowl in the microwave or in a heatproof bowl set over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water.

• Take the baking tray out of the freezer and spread the peanut butter evenly over the top of the banana.

• Spread the melted chocolate evenly over the layer of peanut butter. Sprinkle over the peanuts, then sprinkle over the salt.

Conclusion Nadiya’s Cook Once Eat Twice episode 1

In conclusion, the first episode of Nadiya’s Cook Once Eat Twice brilliantly captures the essence of practical yet inventive home cooking. Nadiya Hussain’s focus on maximizing the use of everyday ingredients—many of which are often overlooked or wasted—offers a refreshing approach to meal preparation. Her philosophy of “cook once, eat twice” not only saves time and money but also addresses the growing concern of food waste, which resonates with modern households.

Throughout the episode, Nadiya demonstrates how easy it is to transform humble ingredients into exciting, flavorful dishes. From her thrifty scrappy salad pasta to the comforting velvety carrot soup, she highlights the importance of creativity in the kitchen. The resourcefulness seen in repurposing leftovers, such as turning carrot soup into a vibrant cod curry, emphasizes the flexibility and versatility of her recipes.

Nadiya’s warm, approachable teaching style makes even complex-sounding dishes feel achievable for viewers of all skill levels. Whether making homemade pasta or experimenting with new ways to use overripe bananas, her guidance ensures that home cooks feel confident and inspired. The guest appearance by food writer Elly Pear further enriches the episode by offering additional perspectives on how to elevate simple ingredients into sophisticated meals.

Ultimately, Cook Once Eat Twice is more than a cooking show—it’s an invitation to rethink how we use our food and embrace a more sustainable and enjoyable approach to cooking. Nadiya’s infectious enthusiasm, combined with her practical tips, makes it clear that with a little ingenuity, we can create meals that are not only delicious but also minimize waste and maximize flavor.

F.A.Q. Nadiya’s Cook Once Eat Twice episode 1