Nadiya’s Cook Once Eat Twice episode 6

In Nadiya’s Cook Once Eat Twice episode 6, Nadiya Hussain turns her passion for baking into something both practical and joyful. Her mission is simple: to help people stretch their weekly shop by creating bakes that satisfy today and leave something delicious for tomorrow. Whether you’re whipping up a sweet dessert or a hearty savoury dish, Nadiya’s recipes aim to make life easier while reducing food waste.

In this episode, Nadiya shares a delightful mix of sweet and savoury bakes that transform leftovers into culinary magic. She kicks things off with a peanut chicken traybake, a savoury delight that guarantees leftovers. This dish is a prime example of Nadiya’s “cook once, eat twice” philosophy. The chicken traybake, packed with bold peanut flavours, gets a second life as the foundation for a bowl of steaming noodles later in the week. This creative spin on leftovers not only saves time but also gives your midweek meal a rich, satisfying twist.

Next, Nadiya showcases a simple yet brilliant way to use up milk that’s on the turn: soda bread laced with crunchy nuts. This rustic bread is not only easy to make, but the addition of nuts adds texture and richness, elevating the humble loaf into something special. It’s the perfect recipe to have on hand when you need a quick bread fix, and the crunchy nuts give it a delightful bite. Plus, you’re reducing waste by using up ingredients that might otherwise be thrown away—a win-win in any kitchen.

For those with a sweet tooth, Nadiya’s white chocolate and caramel brownies are the ultimate treat. Batch-cooked for convenience, these brownies can be wrapped and frozen, making them a great option for when you need a quick dessert on hand. The combination of creamy white chocolate and rich caramel creates an indulgent, gooey center that is impossible to resist. These brownies are perfect for sharing, or for savoring one square at a time when you’re craving something sweet.

But Nadiya doesn’t stop there. She also creates a showstopping strawberry and lemonade trifle that transforms leftover cake scraps into a dessert fit for a celebration. The layers of tart lemonade, sweet strawberries, and moist cake come together in a harmonious blend of flavours and textures. It’s the ideal way to breathe new life into leftover cake, ensuring that nothing goes to waste while also providing a dessert that’s as delicious as it is beautiful.

As if these mouthwatering recipes weren’t enough, this episode also features a guest appearance by Sarah Lemanski from Leeds Bakehouse. Sarah shares her recipe for a rhubarb and almond bostock, a delightful twist on leftover brioche. This dish takes day-old brioche and transforms it into a sensational sweet treat, thanks to the tangy rhubarb and the nutty almond topping. It’s the kind of recipe that turns something simple—like leftover bread—into something extraordinary.

Nadiya’s Cook Once Eat Twice series is a celebration of creative cooking and thoughtful meal planning. Each recipe reflects her belief that good food should not only taste great but also make life easier. Her peanut chicken traybake recipe, for instance, is perfect for anyone looking to simplify their weekly meal prep while still enjoying a delicious, home-cooked meal. And by incorporating ingredients like crunchy nuts in her soda bread recipe, or reimagining leftover cake in her strawberry trifle recipe, Nadiya shows how you can turn potential waste into culinary gold.

This episode is packed with inspiration for anyone looking to make the most out of their ingredients. Whether it’s using up milk on the brink of expiring or repurposing leftover brioche into a new dish, Nadiya’s recipes offer practical, delicious solutions to everyday kitchen challenges. Her approach to baking is not just about making something tasty in the moment—it’s about thinking ahead, planning meals that provide comfort now and later.

Nadiya’s Cook Once Eat Twice episode 6

Nadiya’s love for baking is contagious, and her enthusiasm shines through every recipe she creates. Whether it’s the indulgent white chocolate caramel brownie recipe or the clever use of leftover cake in her trifle, Nadiya’s creations are a testament to her skill and creativity in the kitchen. And with Sarah Lemanski’s rhubarb and almond bostock recipe added to the mix, this episode is a masterclass in transforming humble ingredients into showstopping bakes.

For viewers at home, this episode serves as a reminder that baking doesn’t have to be complicated or wasteful. With Nadiya’s guidance, even the simplest ingredients—like day-old bread or turning milk—can become the foundation for something extraordinary. Her philosophy of cooking once and eating twice is not only practical but also deeply satisfying, giving home cooks a sense of accomplishment and joy as they create meals that last.

So whether you’re whipping up a batch of brownies to freeze for later or making a savoury traybake that will stretch into two meals, Nadiya’s Cook Once Eat Twice episode 6 has something for everyone. With its emphasis on reducing waste, simplifying meal prep, and creating delicious bakes, this episode is a must-watch for anyone looking to add a little more creativity and efficiency to their kitchen routine.

Last-all-week brownies

Everyone needs a go-to brownie recipe in their repertoire — one that’s dependable, easy to make, and always hits the mark. No need for anything overly fancy or complicated, just a classic brownie base that’s rich, dense, and satisfyingly fudgy. The kind of brownie that delivers that perfect balance between a crisp, crackly top and a gooey, melt-in-your-mouth center.

What’s great about a solid brownie recipe is its versatility. You can keep it simple and enjoy it as is, or use it as a canvas for creativity. Add a handful of nuts for some crunch, swirl in caramel or peanut butter for extra indulgence, or even toss in some chunks of chocolate for a double dose of decadence. The possibilities are endless, but at its core, a good brownie should be all about that deep, chocolatey flavor that satisfies every sweet craving.

Whether you’re baking for yourself or for a crowd, this kind of brownie is sure to be a crowd-pleaser. It’s a dessert staple that never disappoints, offering comfort and delight in every bite.

Ingredients:

For the brownies

• 250g/9oz salted butter, plus extra for greasing
• 250g/9oz dark chocolate, minimum 70% cocoa solids, broken up or roughly chopped
• 4 free-range eggs
• 280g/10oz caster sugar
• 130g/4¾oz plain flour
• 20g/¾oz cocoa powder

For the topping

• 100g/3½oz caramel
• 100g/3½oz white chocolate, finely chopped
• pinch rock salt

Method:

• Chop into 12 squares and revel in your efforts!

• Lightly grease and line a 23cm/9in square cake tin.

• Melt the butter and chocolate in a saucepan, then take off the heat and leave to cool completely.

• Once the chocolate mixture is cool, put the eggs and sugar in a large bowl and whisk until the mixture is really light in colour and very fluffy.

• Add the chocolate mixture and stir to combine.

• Sift in the plain flour and cocoa powder and mix to a thick batter. Pour into the tin and level off. Chill in the fridge for 1 hour.

• Preheat the oven to 200C/180C Fan/Gas 6.

• Drizzle the caramel over the brownie mixture in random blobs and then sprinkle over the chocolate and salt. Bake for 30 minutes.

• Leave to cool in the tin completely. Chill in the fridge overnight.

Instant chicken noodles

The roasted peanut chicken traybake is a versatile dish that does double duty in the kitchen. Not only does it serve as a hearty, flavorful meal on its own, but it also provides the perfect base for a completely new dish. By taking half of the traybake and transforming it into a rich, savory noodle soup, you can enjoy an entirely different meal with minimal effort. The tender chicken, infused with the nutty, roasted peanut flavors, combines beautifully with the broth and noodles, creating a comforting dish that feels like a warm hug in a bowl.

This approach not only stretches your ingredients further but also gives you a creative way to repurpose leftovers into something fresh and exciting. Whether you’re looking for a quick midweek meal or simply want to maximize your cooking time, this traybake-to-noodle soup transformation is a perfect solution. Simply shred the leftover chicken, add it to your favorite broth, toss in some fresh vegetables, and pour over steaming noodles. It’s a new, delicious way to enjoy a familiar favorite, making your weekly meals more efficient and satisfying.

Ingredients:

• ½ portion roast peanut chicken traybake
• 1–1.5 litres/1¾–2¾ pints chicken stock
• 200g/7oz noodle nests
• 2 tbsp cornflour

To serve

• chopped fresh coriander
• lime wedges
• chopped fresh red chillies

Method:

• Serve the noodles in bowls with the coriander, lime wedges and chillies.

• Shred the chicken from the tray bake.

• Put the chicken and traybake mix into a large, deep saucepan or casserole and pour in the stock. Bring the mixture to a boil.

• Crush the noodles in your hands and add to the pan. Cook noodles in the boiling stock as per the packet cooking instructions

• Meanwhile, mix 3 tablespoons of water with the cornflour in a small bowl. Add to the noodle soup to just slightly thicken.

Roast peanut chicken traybake

This one-pan chicken dish bursts with rich, savory flavors, offering a complete, satisfying meal that’s ideal for those busy mid-week evenings. The beauty of this recipe lies not only in its simplicity but also in its balance. With tender, juicy chicken infused with a blend of herbs and spices, it delivers a mouthwatering experience that requires minimal effort.

The dish combines protein, vegetables, and a flavorful sauce, all cooked together in a single pan, making cleanup a breeze. As it roasts, the chicken absorbs the surrounding ingredients, ensuring every bite is packed with depth and richness. Whether you’re serving it up with crusty bread or a side of rice, this meal is versatile enough to accommodate different preferences.

Perfect for families or anyone looking for an easy, wholesome dinner, this one-pan wonder provides everything you need in one go. The convenience of throwing everything into the oven and letting the flavors meld together makes it a go-to choice for weeknights when time is short, but you still want to enjoy a hearty, homemade meal.

Ingredients:

• 150g/5½oz smooth peanut butter
• 150ml/5fl oz olive oil
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 3 tbsp chilli paste
• 3 tbsp apple cider vinegar
• 2 tbsp runny honey
• 100ml/3½fl oz soy sauce
• 1kg/2lb 4oz chicken thighs, boneless and skin removed, cut into pieces
• 400g/14oz broccoli florets
• 200g/7oz green beans, trimmed and cut into 2–3cm/¾–1¼in pieces
• 1 large cucumber, half lengthways, scoop seeds out and cut into half moons
• 100g/3½oz peanuts, roughly chopped

Method:

• Serve immediately as this one-tray dish is now ready to devour.

• Place the peanut butter, olive oil, garlic paste, ginger paste, chilli paste, vinegar, honey and soy sauce in a large bowl. Mix really well, add the chicken and mix again until the chicken is totally coated. Set aside.

• Preheat the oven to 200C/180C Fan/Gas 6.

• Place the broccoli, green beans and cucumber in a large roasting tin. Add the chicken mixture on top. Sprinkle over the peanuts and bake for 45 minutes. Check the chicken pieces are cooked through.

Conclusion Nadiya’s Cook Once Eat Twice episode 6

In conclusion, Nadiya’s Cook Once Eat Twice episode 6 serves as a testament to the power of creativity and resourcefulness in the kitchen. Nadiya Hussain’s recipes not only inspire us to think differently about meal prep but also remind us of the joy that comes from transforming simple, everyday ingredients into extraordinary dishes. Her philosophy of cooking once and enjoying the rewards twice is not only practical but also immensely satisfying, giving home cooks a new perspective on how to reduce food waste while still creating delicious, hearty meals for the family.

From the savory peanut chicken traybake that effortlessly transforms into a comforting bowl of noodles, to the indulgent white chocolate caramel brownies that can be frozen and savored over time, Nadiya’s approach is all about making life in the kitchen easier without sacrificing flavor. She shows us that baking isn’t just about the joy of the moment but also about planning ahead, ensuring that every dish can have a second life.

Sarah Lemanski’s rhubarb and almond bostock adds yet another layer of creativity, turning leftover brioche into something truly special. Together, these recipes offer a masterclass in how to make the most of what’s on hand, demonstrating that even the simplest ingredients can become culinary masterpieces with a little imagination.

At its core, this episode is about more than just baking—it’s about reconnecting with the joy of cooking and discovering the hidden potential in every ingredient. Whether you’re a seasoned cook or someone just beginning to explore the kitchen, Nadiya’s Cook Once Eat Twice offers something for everyone. It’s a reminder that great food doesn’t have to be complicated or time-consuming, and with a bit of planning, you can create meals that not only taste amazing but also stretch your budget and minimize waste.

So, the next time you find yourself with leftovers or ingredients nearing their expiration date, think of Nadiya and her ingenious recipes. You might just find that those seemingly humble ingredients are the key to your next favorite dish.

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