Nadiya’s British Food Adventure episode 1 – Embarking on a culinary journey across Britain, Nadiya’s exploration begins in the picturesque home counties. The episode opens with a nostalgic recipe, one that takes her back to her childhood days – the humble yet delicious cheese scones. This isn’t just any ordinary scone recipe; it’s a cherished memory from her early years, lovingly prepared in her family kitchen. To add a personal twist, she pairs these scones with a homemade chive butter, infusing them with a unique, herbaceous flavor.
The first official stop on her gastronomic tour is a quaint asparagus farm nestled on the verdant outskirts of Oxford. Here, amidst the rows of flourishing asparagus, Nadiya joins forces with young farmer Imogen Stanley. She delves into the intricacies of asparagus farming, learning about the crucial role of sandy soil in cultivating this delicate vegetable.
The highlight of her visit is an engaging lesson in harvesting, where she gets hands-on experience with innovative asparagus buggies. Not one to shy away from a bit of fun, Nadiya even challenges Imogen to a playful buggy race through the fields. She then artfully incorporates the freshly harvested asparagus into a vibrant Indian five-spice stir fry. This dish, a delightful departure from the traditional Chinese version, serves as a heartfelt gesture of gratitude to Imogen, her family, and the dedicated team of asparagus pickers.
Nadiya’s journey then leads her to the bustling city of Milton Keynes, where she meets the charismatic Turan T Turan, a former firefighter turned culinary instructor. At Turan’s unique cooking school, she immerses herself in the art of smoking food. Under his expert guidance, Nadiya constructs her own cold smoker, a fascinating process that piques her culinary curiosity. Utilizing this newly acquired skill, she smokes some haddock, infusing it with a rich, smoky flavor. This smoked haddock becomes the star ingredient in her next creation – a sumptuous smoked haddock Welsh rarebit, accompanied by a crisp, refreshing chicory and radish salad.
The final culinary masterpiece of the episode is inspired by the prestigious Eton College. Nadiya ingeniously combines the classic Eton mess, a dessert synonymous with the school, with the rich, creamy texture of a cheesecake base. This fusion results in an Eton mess cheesecake, a dessert that’s as visually striking as it is delectable. She meticulously crafts candy striped mini meringues and chocolate swirled strawberries, ensuring each element of the dessert is a testament to her exceptional creativity and skill in the kitchen. This dessert not only culminates her food tour but also showcases her ability to transform traditional recipes into modern culinary wonders.
Nadiya’s British Food Adventure episode 1
Eton mess cheesecake
My affection for baked cheesecakes is undeniable, yet there’s something uniquely appealing about the simplicity and convenience of preparing a no-bake cheesecake, especially the kind that effortlessly sets in the refrigerator. Take, for instance, this delightful recipe that I often turn to. It’s elevated from the ordinary with the addition of charming mini meringues and dehydrated strawberries, creating a fusion of textures and flavors that’s simply irresistible. This kind of dessert is my absolute favorite to prepare.
The base cake is straightforward and uncomplicated to make, allowing me ample opportunity to unleash my creativity and spend a considerable amount of time crafting and perfecting the decorations. It’s this aspect of the process – the art of garnishing and embellishing – that truly brings joy to my baking experience, transforming a simple cheesecake into a work of edible art.
Ingredients
For the cheesecake
- 250g/9oz digestive biscuits, crushed
- 100g/3½oz unsalted butter, melted, plus extra for greasing
- 300ml/10fl oz double cream
- 100g/3½oz icing sugar
- 1 tbsp vanilla bean paste
- 600g/1lb 5oz full-fat cream cheese
- 18g/¾oz freeze-dried strawberry pieces
For the sauce
- 200g/7oz strawberries, hulled
- 15g/½oz icing sugar
- 1 tsp lemon juice
For the mini meringues
- 50g/1¾oz free-range egg whites
- 100g/3½oz caster sugar
- red food colouring
To decorate
- 15 strawberries
- 100g/3½oz white chocolate, broken into pieces
- 10 dehydrated strawberry slices, dusted with gold lustre dust (optional)
Method:
- Grease a loose-bottomed 23cm/9in round cake tin and line with baking paper.
- For the base, put the crushed biscuits into a bowl with the melted butter and mix together. The mixture should resemble wet sand. Pour into the cake tin and pack tightly using the back of a spoon, then cover and place in the fridge for 15 minutes.
- Pour the cream into a large bowl, add the icing sugar and vanilla and whisk into soft peaks. Put the cream cheese into another bowl and stir to slacken.
- Add the cream mixture and the freeze-dried strawberry pieces to the cream cheese and fold together gently. Spoon on to the chilled base and level off. Put the cheesecake back into the fridge.
- For the strawberry sauce, put the strawberries, icing sugar and lemon juice into a food processor and pulse to a purée. Transfer to a bowl and put in the fridge.
- To make the mini meringues, preheat the oven to 120C/100C Fan/Gas ½. Line a baking tray with baking paper. Fit a piping bag with a 1½cm/½in star-tip nozzle and turn inside out. Stand it in a tall glass or jug until you need it.
- Put the egg whites into a large clean, glass bowl and whisk with an electric whisk or stand mixer. After 2 minutes the mixture should be frothy and increased in volume. Start adding the sugar a little at a time. Once all the sugar is added, keep whisking until you have stiff peaks.
- Using a brush and red food colouring, paint the inside of the piping bag with red stripes, starting with the tip and painting only as far as you will fill the bag. Fill the bag with the meringue mixture and pipe little kisses on to the tray.
- Bake the meringues for 1 hour. Turn off the oven and leave the door open, and leave the meringues in the oven for another hour. Remove them from the oven and take them off the paper.
- For the white chocolate-dipped strawberries, gently melt the chocolate in a bowl over a pan of simmering water (do not let the bowl touch the water.) Using the same tray you made the meringues on, flip the paper over. Hold the strawberries by the stalk and dip them into the white chocolate to come three-quarters of the way up. Place on the tray to set – you can put them into the fridge to speed up the setting.
- Take the cheesecake out of the fridge, remove from the tin and place on a serving board. Just before serving, pour over enough sauce to just cover the top – you may not need it all. Top with the dipped strawberries, meringues and lustred dehydrated strawberry slices.
Indian five-spice vegetable stir-fry
Ingredients
- 6 tbsp olive oil
- 2 spring onions, sliced diagonally
- 1 large red chilli, sliced diagonally (seeds in or out depending on how much heat you like)
- 1 carrot, thinly sliced into rounds
- 1 red pepper, thinly sliced
- 100g/3½oz mangetout or sugar snap peas
- 1 courgette, thinly sliced into matchsticks
- 150g/5½oz asparagus, woody ends removed, halved and sliced diagonally
- 4 garlic cloves, thinly sliced
- 3 tbsp sriracha chilli sauce
- 15g/½oz fresh coriander, chopped
- 1 tsp panch phoran
- salt and freshly ground black pepper
Method
- Heat 2 tablespoons of the oil in a wok or a large non-stick frying pan over a high heat. When the oil is really hot, add all the vegetables except the garlic and stir-fry for 2–3 minutes. Season with salt and pepper.
- Add the sriracha and fresh coriander to the vegetables and mix through.
- Meanwhile, heat the remaining 4 tablespoons of oil in a small frying pan over a medium heat. Add the garlic and fry until golden-brown.
- Add the Indian five-spice to the garlic and heat over a medium heat for a few seconds, being careful not to burn the spices. Pour the garlic and five-spice mixture over the vegetables and stir through. Serve the stir-fry immediately.
Cheese scones with chive butter
Ingredients:
For the scones
- 175g/6oz self-raising flour
- 50g/1¾oz strong white flour, plus extra for dusting
- ¼ tsp onion salt
- 55g/2oz unsalted butter
- 25g/1oz Red Leicester, grated
- 150ml/5fl oz whole milk, plus extra for glazing
For the chive butter
Method:
- Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
- To make the scones, put the flours, onion salt and butter into a bowl and rub together using your fingertips to a breadcrumb consistency. Mix in the cheese. Make a well in the centre and add the milk. Bring the dough together with your hands (be careful not to knead or the dough will become tough). Dust a clean surface with flour and press the dough out to the thickness of about 2cm/1in.
- Cut out the scones using a 5cm/2in cutter and place onto the tray. Bring the offcuts together gently, being careful not to knead and cut out as many circles as you can until there’s no more dough. Brush the tops with milk and bake for 12–15 minutes or until they are golden and well risen. Cool on a wire rack.
- To make the chive butter, mix all the ingredients together and tip onto a piece of cling film. Roll to create a sausage shape, wrap and twist the ends. Refrigerate until set and ready to serve.
- Serve the warm scones with the chive butter.
