Nadiya Bakes episode 3 – Savoury Bakes

Nadiya Bakes episode 3 - Savoury Bakes

Nadiya Bakes episode 3 – Savoury Bakes: Nadiya Hussain reminds us all that baking isn’t just about cake as she shares her savoury bakes. Nadiya loves a pie, and her chicken and pink peppercorn pithivier – with a whole brie hidden inside – is simply spectacular. Next, Nadiya turns her attention to bread, but instead of making a simple loaf she goes all out with a cheeky pepperoni pull-apart, a brilliantly creative recipe that has all the flavours of pizza and is so much fun to tear and share.



Nadiya’s next recipe involves throwing the rulebook out of the window and baking noodles. Her chicken teriyaki noodle one-pan wonder is so easy, super speedy and the perfect fuss-free midweek meal. Finally, Nadiya reminds us all that the joy of baking can come from mastering the basics, so she teaches us her foolproof shortcrust pastry, which she then uses as a delicious base for a bright and beautiful tomato and anchovy galette.

And master baker Dan Nemeth shows how to make his award-winning beetroot sourdough loaf at his bakery in Ingleton, North Yorkshire.


Nadiya Bakes episode 3 – Savoury Bakes recipes:


Teriyaki chicken noodles

Teriyaki chicken noodles
Teriyaki chicken noodles

Nadiya’s teriyaki chicken noodle traybake is genius. The perfect midweek family meal. Leave out the chilli if it’s not to everyone’s taste.


  • To make the sauce, mix the hot water and sugar in a large roasting dish, stirring to allow the sugar to melt and the water to cool. This should only take a few minutes. Add the soy sauce, ginger, garlic and chilli flakes, if using, and mix well.
  • Add the chicken, cover and leave to marinate in the fridge for 30 minutes. The chicken doesn’t have to marinate at all if you are in a rush but, if there is time, marinate in the sauce overnight so the sauce really soaks into the chicken. Preheat the oven to 200C/180C Fan/Gas 6.
  • Roast the chicken for 25 minutes, or until cooked through and the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Take the chicken thighs out of the roasting dish, leaving the marinade behind.
  • Add the 5 nests of noodles to the roasting dish, flipping them over to coat them in the liquid. If the marinade has become quite dry, add up to another 300ml/10fl oz hot water.
  • Put the chicken back on top of each noodle nest and put back into the oven for 10 minutes to allow the noodles to absorb the moisture. Garnish with the coriander, spring onions, red chilli and sesame seeds and serve immediately.

Pepperoni pull apart

Pepperoni pull apart
Pepperoni pull apart

Nadiya’s pepperoni and cheese sharing bread has all the flavours of pizza, but is easier to eat!


  • To make the dough, place the flour, oregano, sugar, salt and yeast in a large bowl or the bowl of a stand mixer, making sure to keep the salt and yeast on separate sides until you begin mixing. Mix everything together. Make a well in the centre, add the water gradually and mix until the dough starts to come together. You may not need all the water.
  • Dust a work surface with flour and knead the dough by hand or attach a dough hook and knead in the stand mixer. If you are doing it by hand, it should take about 10–12 minutes of continual kneading. If you are doing it in the mixer, 6 minutes on a medium speed should do the trick. What you are looking for is a stretchy dough that is smooth, shiny and still just a little bit tacky. Cover the bowl with greased cling film and leave the dough to prove until doubled in size. Generously grease the inside of a 900g/2lb loaf tin with oil.
  • Tip the dough out on to a lightly floured work surface and roll out to a 25x35cm/10x14in rectangle (you might need more flour because it is a wet dough). Brush the top with the sriracha, distribute the cheese slices evenly over the top, top each piece of cheese with 2 pepperoni slices and pop a basil leaf on top of each.
  • Now cut the rectangle into 8 equal squares. Take each square and fold it in half like a book. Stack them side by side in the tin with the filling bit exposed at the top. Cover with greased cling film and leave to prove until it has doubled in size again.
  • Preheat the oven to 200C/180C Fan/Gas 6. Remove the cling film from the tin and bake for 25 minutes, or until cooked and golden. Take out of the oven and brush all over with the olive oil, then leave in the tin for 20 minutes before pulling apart, tearing and sharing!

Chicken pithivier – Nadiya Bakes episode 3

Chicken pithivier
Chicken pithivier

Nadiya’s chicken, brie and cranberry pithivier is perfect for a cosy lunch. The molten middle and crisp pastry are hard to beat.


  • Line two baking trays with baking paper. Take a puff pastry block and roll out on a lightly floured surface. Roll to a 5mm thickness and cut out a 25cm/10in circle. Roll out the other block in the same way and cut out another circle that is 30cm/12in. Leave to chill on the trays in the fridge.
  • Blitz the garlic and onion in a food processor to a smooth paste.
  • Heat the oil in a non-stick frying pan. Add the paste to the pan and cook over a medium heat until the mixture is thick and brown – this should take about 10 minutes. Stir in the salt and peppercorns. Add the chicken and cranberries, mix and cook for about 7 minutes, or until the chicken is cooked through and the mixture is dry. Take off the heat and leave to cool completely.
  • Take the smaller pastry circle and lightly brush the edges with egg yolk. Carefully slice off the top and base of the Brie to make it shorter. Pop the Brie in the centre of the pastry circle and then add the chicken mixture all around the edge and over the top of the Brie, patting it into a mound and avoiding the brushed egg yolk edge.
  • Take the second, larger circle and place on top. Push down over the filling, easing out any air bubbles as you go and sealing all around the edges firmly. Brush the top with the egg yolk and pop into the fridge for 30 minutes.
  • Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Flute the edge of the pastry using the back of a knife to create a scalloped edge and score the top from the middle out, all the way round. Brush with the egg yolk again and bake for 25–30 minutes. If the pastry is looking very dark after 20 minutes, cover loosely with foil and reduce the oven temperature to 180C/160C Fan/Gas 4. Serve immediately.
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