Nadiya’s British Food Adventure episode 5 – Nadiya Hussain embarks on a nostalgic journey back to Yorkshire, a place she fondly called home for a decade. Her return is marked by a delightful encounter with Frank Powell, a local legend and one of the last guardians of the area’s traditional shore fishing practices. Nadiya takes this opportunity to prepare a sumptuous dish of baked sea trout, elegantly garnished with sun-dried tomatoes and slices of zesty lemon, as a gesture of gratitude and appreciation for Frank’s dedication to the sea.
As her journey unfolds, Nadiya’s culinary exploration takes a surprising turn when she stumbles upon the remarkable Razan Alsous’s local venture into the world of cheese-making. Razan, a passionate artisan, has carved a niche for herself by producing Yorkshire’s finest halloumi cheese, a product that has quickly become a local favorite. Intrigued and eager to learn more, Nadiya visits Razan’s cheese factory, where she is not only introduced to the intricate process of cheese-making but also gets hands-on experience. Under Razan’s expert guidance, Nadiya learns the art of massaging the cheese, a critical step in achieving its distinctive texture and flavor.
Inspired by her newfound knowledge, Nadiya crafts an innovative dish that perfectly encapsulates the essence of summer—watermelon and halloumi skewers. This refreshing combination of sweet, juicy watermelon and the savory richness of grilled halloumi creates a harmonious blend of flavors that is both unexpected and delightful.
But Nadiya’s culinary adventures in Yorkshire do not stop there. She delves into the realm of sweet treats, creating an imaginative twist on classic desserts. With a nod to Yorkshire’s rich culinary heritage, she prepares rhubarb and custard ice cream sandwiches. This inventive dessert pairs the tartness of locally sourced rhubarb with the creamy sweetness of custard, sandwiched between two layers of buttery, crisp pastry. It’s a modern take on the traditional rhubarb and custard combination that pays homage to the region’s flavors.
Nadiya’s British Food Adventure episode 5
Not content with just one dessert, Nadiya further indulges her sweet tooth by reinventing the iconic Yorkshire pudding. She transforms this beloved savory staple into a decadent sweet treat, filling the light, airy puddings with a luscious mixture of strawberry jam and custard. This bold reinterpretation not only showcases Nadiya’s creative prowess but also highlights the versatility of Yorkshire’s culinary traditions.
Throughout her journey, Nadiya’s connection to Yorkshire and its people is evident. Each dish she creates is a testament to the region’s rich culinary heritage and the vibrant community that continues to nurture it. From the shores where Frank Powell casts his nets to the innovative cheese factory run by Razan Alsous, Nadiya’s culinary expedition is a celebration of Yorkshire’s enduring spirit and the flavors that define it.
As she concludes her visit, Nadiya leaves behind a trail of culinary inspiration, demonstrating the profound impact that food can have in connecting people, celebrating culture, and honoring tradition. Her journey through Yorkshire is not just a return to a place she once called home but a heartfelt homage to the tastes, textures, and tales that make this region uniquely enchanting. Through her dishes, Nadiya invites us all to explore the depth and diversity of Yorkshire’s culinary landscape, one flavorful bite at a time.
Whole baked fish with potatoes, lemon and sundried tomatoes
This recipe not only appears visually stunning but is surprisingly simple to master. Incorporating thinly sliced lemons infuses the dish with an abundance of flavor, enhancing the overall taste profile of the juices. This method elevates the culinary experience by adding a fresh, citrusy aroma and a tangy zest that complements the other ingredients perfectly, making it an effortless yet sophisticated addition to any meal.
Ingredients:
- 750g/1lb 10oz new potatoes
- 1 small unwaxed lemon, sliced
- 1 tbsp black onion seeds
- 1 x 280g jar sundried tomatoes in oil
- ¼ tsp caster sugar
- 2 whole fish (about 400g/14oz) such as sea bass, sea trout or Dover sole, cleaned
- small bunch fresh parsley
- small bunch lemon thyme
- sea salt and freshly ground black pepper
Method:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Boil the potatoes for 10 minutes in a large pan of water until just tender. Drain, and allow to cool slightly, then slice them lengthways into about 5mm/¼in thick slices.
- Put the potatoes in a large baking dish or roasting tin lined with baking paper and mix with the lemon slices and onion seeds. Remove the sundried tomatoes from their oil, reserving the oil and roughly chop the tomatoes. Mix into the potatoes along with 3 tablespoons of the reserved oil. Season with salt, pepper and the sugar and mix well.
- Season the fish inside and out and place the herbs into the belly cavities, dividing between the fish. Place the fish on top of the potatoes and drizzle over the remaining reserved sundried tomato oil.
- Bake for 25-30 minutes or until the fish is just cooked through and the potatoes are crisping up. Remove from the oven and serve.
Rhubarb and custard ice cream sandwiches
There’s something truly special about crafting a batch of homemade churned ice cream from scratch, where the process itself is as delightful as the outcome. However, I equally appreciate the allure of simplicity and convenience. That’s where this recipe comes into play, offering a straightforward, no-churn method that doesn’t skimp on flavor. It features a beautifully rippled effect with tangy rhubarb, creating a perfect balance of sweetness and acidity. To elevate this frozen treat even further, it’s ingeniously sandwiched between two crisp, golden-brown biscuits that boast a rich, custardy flavor. This combination not only satisfies the craving for something sweet and creamy but also adds a delightful textural contrast that makes each bite utterly irresistible.
Ingredients:
For the rhubarb compôte
- 200g/7oz rhubarb, cut into 2cm/1in pieces
- 40g/1½oz caster sugar
- 1 lime, juice only
- 2 tsp liquid glucose
- 5 drops rhubarb essence (optional)
For the ice cream
- 200g/7oz sweetened condensed milk
- 300ml/10fl oz double cream
- 1 tsp vanilla extract
- 2 tsp liquid glucose
For the custard biscuits
- 75g/2½oz unsalted butter, softened
- 75g/2½oz caster sugar
- 1 medium free-range egg, lightly beaten
- ½ tsp almond extract
- 100g/3½oz plain flour, sifted (plus extra for dusting)
- 75g/2½oz custard powder
Method:
- For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove from the heat and transfer to a bowl. Stir in the essence, if using, and leave to cool completely.
- Meanwhile, to make the ice cream, whisk the condensed milk, cream, vanilla and glucose together in a bowl until it forms soft peaks. Fold in the cooled rhubarb mixture to create a ripple effect. Transfer to a plastic container with a lid and freeze for 4 hours, or until firm.
- Meanwhile, to make the biscuits, place the butter and sugar in a bowl. Cream together until pale and fluffy, then add the egg and almond extract. Add the flour and custard powder and mix to form a ball of dough. Flatten the ball slightly and wrap in cling film, then chill in the fridge for 1 hour.
- Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with baking paper.
- Dust a clean work surface with flour and roll out the dough to the thickness of 7.5mm/⅓in. Use a 6.5cm/2½in round cutter to cut out biscuits. Collect the off-cuts, roll again and cut out more biscuits until you have used up all the dough. You should have eight biscuits, to make four sandwiches.
- Place the biscuits on the baking tray and prick with a fork to stop them from rising too much. Bake for 15–20 minutes, or until light golden-brown but visibly yellow from the custard powder.
- Leave to cool on the tray. Once cooled, sandwich a large scoop of ice cream between two biscuits. Repeat with the remaining biscuits. Eat before they melt!
Halloumi and watermelon skewers with tamarind dip
My fascination with this tamarind dip knows no bounds; I find myself incorporating it into nearly every meal. Its unique flavor enhances a wide variety of dishes, but it pairs exceptionally well with a specific skewer combination that has become a favorite of mine. These skewers are a delightful mix of textures and tastes, featuring crunchy crispbread, refreshingly sweet watermelon, and rich, salty halloumi cheese. The contrast between the ingredients creates a culinary experience that is both satisfying and unforgettable, with the tamarind dip serving as the perfect complement to unite all the flavors harmoniously.
Ingredients:
For the marinade
- 75ml/2½fl oz olive oil
- 1 tsp onion salt
- 1 tsp garlic powder
- 1 tsp chilli flakes
- 1 tbsp dried fenugreek leaves
For the skewers
- 500g/1lb 2oz halloumi, cut into 2cm/1in cubes
- 400g/14oz watermelon, cut into 2cm/1in cubes
- 150g/5½oz white bread, cut into 2cm/1in cubes
For the dip
Method:
- Soak eight wooden skewers in cold water for 15 minutes.
- To make the marinade, put all the ingredients in a jug and mix together.
- Pour freshly boiled water over the halloumi in a bowl and leave for 20 minutes. This will make the cheese really soft and smooth in the centre when cooked.
- To make the skewers, drain the halloumi, then place in a large bowl with the watermelon and bread. Drizzle over the marinade and mix together with your hands. Skewer cubes of halloumi, watermelon and bread alternately until you run out of skewers. If there is any marinade left, drizzle all over the skewers.
- For the dip, mix the tamarind paste, 100ml/3½fl oz water, honey, cinnamon and red onion together in a bowl. Set aside.
- Place a griddle pan on a high heat and brush lightly or spray with a little oil. Griddle the skewers for about 6 minutes, turning every 1–2 minutes so that you char each side. Alternatively, you can cook them under the grill for 8–10 minutes, turning occasionally. Serve the skewers with the tamarind dip.
