Nadiya’s British Food Adventure episode 6 – Nadiya Hussain embarks on a captivating journey to the rugged landscapes of Scotland, where she teams up with the renowned forager, Gary Goldie, to delve into the rich bounty of Scottish wilderness. Together, they embark on a quest to uncover the hidden treasures of Scotland’s natural pantry, foraging for unique ‘spices’ that the land generously offers. Among their finds are the robust hogweed and the delicate sea arrowgrass, ingredients that are seldom found on the usual spice rack but are abundant in Scotland’s lush countryside.
Their foraging adventure leads to a creative culinary collaboration. Gary, with his profound knowledge of wild ingredients, prepares a wild Scottish curry that perfectly encapsulates the essence of the local flora. This dish is a testament to the versatility of Scottish wild plants, transforming them into a culinary delight that is both unique and familiar. Meanwhile, Nadiya, with her knack for blending traditional flavors with innovative techniques, crafts bhajis that are crispy on the outside and tender on the inside, accompanied by a spicy chutney that adds a kick of flavor, elevating the entire meal to new heights.
The journey continues as Nadiya ventures to the historic Blair Atholl Watermill, a place where time seems to stand still. Here, she meets the passionate baker, Rami Cohen, whose dedication to preserving the ancient art of milling flour is both inspiring and humbling. Under Rami’s guidance, Nadiya takes on the task of grinding her own flour, a process that connects her to the very essence of baking and the rich history of Scottish culinary traditions. With this freshly milled flour, she bakes an Indian five-spice soda bread, a nod to her own heritage infused with the robust flavors of Scotland. This bread is served alongside a comforting red lentil dish, creating a meal that is hearty, flavorful, and deeply satisfying.
In a final tribute to the land that has inspired her culinary journey, Nadiya concocts a dish that is a homage to Scotland itself – a veggie haggis tart tatin. This dish is a creative twist on the traditional Scottish haggis, reimagined as a vegetarian delight that is both innovative and respectful of Scottish culinary traditions. The tart tatin, with its flaky pastry and savory filling, is a celebration of Scotland’s natural bounty and Nadiya’s culinary prowess.
This episode of Nadiya’s British Food Adventure is more than just a culinary exploration; it is a journey through the heart of Scotland, showcasing the country’s natural beauty, rich history, and vibrant culinary scene. Through her adventures, Nadiya not only discovers the unique flavors of Scotland but also pays homage to the land and its people by creating dishes that reflect the spirit of this enchanting country. Join Nadiya as she takes you on a journey of discovery, creativity, and culinary excellence in episode 6 of her British Food Adventure in Scotland.
Nadiya’s British Food Adventure episode 6
Flapjack apple crumble
Nadiya’s household has cherished the tradition of making apple crumble since her school days. This beloved dessert has been elevated with the introduction of select spices, adding a unique twist to its flavor profile. Interestingly, the decision to exclude powdered custard from the recipe has further distinguished this family favorite, making it a standout dish in their culinary repertoire.
Ingredients:
For the flapjack crumble
- 250g/9oz porridge oats
- 2 tsp lemon zest
- 125g/4½oz unsalted butter
- 100g/3½oz muscovado sugar
- 100g/3½oz golden syrup
For the apples
- 1kg/2lb 4oz Granny Smith or cooking apples, peeled, cored and cut into chunks
- 40g/1½ oz unsalted butter
- 1 tsp cinnamon
- 1–2 tbsp muscovado sugar
- 1 lemon, juice only
- 1 tbsp cornflour
- 150g/5½oz raisins
For the vanilla custard
- 600ml/1 pint whole milk
- 1 tbsp vanilla extract
- 4 free-range eggs, yolk only (roughly 80g/3oz)
- 20g/¾oz caster sugar
- 2 tsp cornflour
Method:
- Preheat the oven to 150C/130C Fan/Gas 2.
- For the crumble topping, spread the oats on a large baking tray and bake for 10–15 minutes, stirring once, until they are toasted and golden in colour. Once toasted, put the oats into a bowl and add the lemon zest. Leave the oven on.
- Melt the butter, sugar and syrup in a saucepan over a medium heat until the sugar has dissolved. Pour over the oats, give it a good mix and set aside.
- Put the apples, butter, cinnamon, 1 tablespoon of sugar and the lemon juice into a pan. Cook for about 10 minutes on a medium heat, until the apples have softened slightly. Stir in the cornflour and raisins, then tip the mixture into a 25cm/10in square or round ovenproof baking dish. Top with the flapjack mix in an even layer. Bake on the middle shelf of the oven for 40–45 minutes.
- Meanwhile, for the custard put the milk and vanilla into a pan and bring to the boil, then turn down to a gentle simmer. Put the egg yolks, sugar and cornflour into a bowl and whisk until the mixture is light. Slowly add the warm milk in a steady stream, whisking all the time. Once all the milk is added, pour it back into the pan over a medium heat and stir gently with a spoon till the mixture thickens.
- Pour straight into a serving jug and, if there is a wait, cover with cling film, making sure the film touches the top of the custard. Unless of course you enjoy the skin, in which case by all means leave it exposed. Serve the crumble with the custard alongside.
Carrot and parsnip bhajis with coriander and chilli chutney
As someone who passionately indulges in purchasing carrots, I find myself acquiring quantities far beyond my household’s needs, consistently week after week, despite recognizing this habit. It seems I never quite grasp the lesson. In light of this, I’ve taken it upon myself to create several innovative recipes aimed at utilizing these surplus root vegetables as the week draws to a close, branching out from the traditional path of making carrot cakes. In my culinary explorations, I’ve discovered the delightful technique of frying my carrots, introducing a new twist to their consumption.
Ingredients:
For the bhajis
- 150g/5½oz carrots, grated
- 150g/5½oz parsnips, grated
- 120g/4½oz gram flour
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 tsp ground coriander
- 1 tsp salt
- 2 free-range eggs, beaten
- 1.5–2 litres/2¾–3½ pints oil, for frying
For the chutney
- large handful fresh coriander (approx. 50g/1¾oz)
- 3 fresh green chillies
- 3 tbsp lemon juice
- 1 tsp olive oil
- ½ tsp salt
- 1 tsp caster sugar
Method:
- For the bhajis, put the carrots, parsnips, gram flour, cumin, curry powder, ground coriander and salt into a large bowl and mix with your hands to release some of the moisture.
- Add the eggs and mix well. The mixture should be like a thick batter. Almost like an uncooked carrot cake batter.
- Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C (a drop of batter should sizzle and float to the top.) (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Working in batches, drop heaped teaspoons of the batter into the oil and cook for 3–4 minutes, turning the bhajis all the time so they are an even golden colour. Drain on kitchen paper while you cook the rest.
- To make the chutney, put all of the ingredients into a food processor and blend into a smooth paste. Serve with the bhajis.
Nadiya’s lentil soup and soda bread – Nadiya’s British Food Adventure episode 6
This delightful lentil soup holds a special place in my heart as it is among the initial recipes I learned to craft. The preparation of the lentils is straightforward, embracing simplicity to allow their natural flavors to shine through. Accompanying this wholesome soup is an incredibly easy-to-make five-spice soda bread that requires no proving or kneading, making it a perfect match for the soup. The combination of these two elements creates what might just be the most relaxed and stress-free cooking experience you’ve ever encountered, promising a meal that’s as comforting to make as it is to enjoy.
Ingredients:
For the five-spice soda bread
- 250g/9oz wholemeal flour
- 250g/9oz strong white bread flour, plus extra for dusting
- 1 tsp fine salt
- 1 tsp bicarbonate of soda
- 1 tbsp panch phoran
- 400ml/14fl oz buttermilk (see tip below)
For the lentils
- 150g/5½oz red split lentils
- 1 bay leaf
- 1 dried red chilli
- ½ tsp turmeric
- ½ tsp fine salt
- 75g/3oz unsalted butter
- 5 garlic cloves, thinly sliced
- handful fresh coriander (approx. 10g), roughly chopped
Method:
- Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.
- For the soda bread, put the flours, salt, bicarbonate of soda and five-spice into a large bowl and mix well. Make a well in the centre and add a little over half the buttermilk. Bring the dough together by hand, adding more of the buttermilk if needed (you may not need any more).
- As soon as all the flour is absorbed and the dough comes together, lightly flour the work surface, tip the dough onto it and roll into a neat ball. Place on the baking tray. Using a sharp knife, make a cut down the centre vertically and then the same horizontally to form a cross, cutting all the way down to the base. Bake on the middle shelf for 30 minutes, until the bread is golden and sounds hollow when tapped on the base. Put on a wire rack to cool.
- While the bread is baking, wash the lentils, rinsing them till the water runs clear. Put the lentils into a pan with 1 litre of cold water, the bay leaf, red chilli, turmeric and salt. Bring to the boil and leave to simmer for 30 minutes. After 30 minutes the mixture should be thicker and the lentils will have broken up.
- Melt the butter in a small frying pan over a medium heat. Add the sliced garlic and fry until golden-brown. Pour the garlic and butter into the lentils and mix through. Now add the chopped coriander and take the pan off the heat. Serve the warm lentils with chunks of soda bread.
