Nadiya’s British Food Adventure episode 7

Nadiya’s British Food Adventure episode 7 – Nadiya’s curiosity for the rich culinary heritage of the West Country takes her on a delectable journey to uncover the secrets behind two of her personal favorites – jam and garlic. Before embarking on her adventure, she decides to whip up a tasty treat to fuel her travels, putting a clever twist on the classic Cornish pasty. Nadiya’s inventive filling combines the flavors of tender lamb and tart apple, a delicious ode to the region’s culinary traditions.

 

Her first stop is a visit with Sarah Churchill, the passionate preserver behind The Artisan Kitchen, a preserve-making business with a loyal following. As Nadiya steps into Sarah’s world, she discovers that her jams grace the shelves of over 400 shops across the UK and beyond. Eager to learn Sarah’s secrets, Nadiya joins her in a local ‘pick your own’ fruit farm, where they handpick luscious strawberries, tangy tayberries, ruby-red redcurrants, and vibrant gooseberries.

Back in Sarah’s commercial kitchen, the air is filled with the aroma of bubbling fruit as they meticulously craft a summer mixed-berry jam. Nadiya’s skills are put to the test as she learns the intricate art of preserving, ensuring each jar captures the essence of the season. Inspired by the vibrant creation, Nadiya crafts indulgent jam doughnuts, showcasing the versatility of the homemade preserve.

Nadiya’s journey then takes her to the South West Garlic Farm, where Mark Botwright has been cultivating the pungent bulbs since 1997. Over two decades later, his operation has grown to an impressive 100,000 bulbs sprawled across ten acres, supplying over 800 customers with his aromatic harvest. Nadiya arrives during the peak of the harvesting season, rolling up her sleeves to lend a hand in digging up the garlic bulbs – a task that proves more challenging than it appears.

Nadiya’s British Food Adventure episode 7

As she immerses herself in the process, Nadiya discovers that every part of the garlic plant is edible and learns the intricate techniques of trimming and drying the bulbs. Mark’s expertise extends beyond the traditional, as he introduces Nadiya to his unique preserved black garlic, inspired by an ancient Korean recipe. This intriguing delicacy is the result of a meticulous aging process that transforms the garlic into a rich, umami-packed treat.

Brimming with newfound knowledge and a renewed appreciation for one of her favorite ingredients, Nadiya crafts an exquisite apple, walnut, and coriander salad, elevated by a smoky burnt garlic dressing. The chargrilled garlic, cooked over an open flame until the flesh softens and the skin blackens, lends a depth of flavor that perfectly complements the crisp greens and tangy apples.

Returning to her kitchen, Nadiya’s inventive spirit takes flight as she reimagines another classic West Country recipe, the beloved cream tea. Her tropical twist features a vibrant pineapple jam and an inventive coconut cream, perfectly complementing the sweet, pillowy square scones.

Throughout her journey, Nadiya’s passion for culinary exploration shines through, as she skillfully balances tradition with her own creative flair. Her adventures in the West Country not only celebrate the region’s rich flavors but also inspire her to push the boundaries of conventional recipes, crafting delectable dishes that pay homage to the past while embracing the future.

Nadiya’s British Food Adventure episode 7 recipes:

Sweet scones with coconut cream and pink peppercorn pineapple jam

Scones, those delightful, buttery pastries that have sparked countless debates on the correct way to enjoy them, are truly a matter of personal taste. For those who hold a deep affection for scones, the method of consumption is secondary to the sheer joy of indulging in one. In an effort to demonstrate this very point, I’ve decided to take a bold step away from tradition.

Instead of the customary clotted cream, I’ve opted for a luscious whipped coconut cream that adds a tropical twist to every bite. And to replace the traditional strawberry jam, I’ve chosen a fragrant pineapple jam, infusing the scone with a burst of exotic flavor. This re-invention of the classic scone is not just about changing up the ingredients; it’s a celebration of the scone’s versatility and a testament to the fact that when it comes to enjoying them, there really are no rules.

Ingredients:

For the jam

• 280g/10oz tinned crushed pineapple, drained
• 280g/10oz jam sugar
• 9 dried lime leaves, crushed
• 2 tsp pink peppercorns, crushed

For the scones

• 350g/12oz self-raising flour, plus extra for dusting
• 3 tbsp caster sugar
• ½ tsp baking powder
• ½ tsp salt
• 85g/3oz unsalted butter, chilled and cubed
• 185ml/6fl oz whole milk, plus extra for glazing

For the coconut cream

• 400g tin coconut milk, refrigerated
• 1 tsp vanilla bean paste
• 1 tbsp icing sugar

Method:

1. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper.
2. To make the jam, put all the ingredients in a large saucepan over a high heat. Bring to the boil, then reduce to a simmer for 15–20 minutes, until it reaches 105C – you can test it with a sugar thermometer or place a plate in the freezer in advance. Place a drop of the jam on the cold plate and leave for a few seconds, then push it with your finger and if it wrinkles the jam is ready. Transfer to a bowl to cool completely.
3. To make the scones, put the flour, sugar, baking powder and salt into a large bowl and mix. Rub in the butter using your fingertips until the mixture resembles breadcrumbs. Make a well in the centre and add the milk. Mix with a palette knife, then gently bring the dough together using your hands.
4. Turn the dough out on to a lightly dusted surface and roll out to a 15cm/6in square. Then cut into 5cm/2in squares. Place on lined the baking tray, brush the tops with milk and bake on the middle shelf for 12–15 minutes. Leave to cool completely on a wire rack.
5. For the coconut cream, scoop out the solidified cream on top of the tin and place in a bowl, discarding the liquid underneath. Whisk the vanilla bean paste and icing sugar into the cream.
6. Split the scones and enjoy with cream and jam, or jam and cream, in whichever order you prefer.

Lamb and mint pasties with quick apple pickle

These delicious pasties have quickly become one of my top choices for a delightful meal. They are generously stuffed with tender, softly baked lamb that melts in your mouth, complemented by a mix of perfectly cooked potatoes, sweet apples, vibrant peas, and a hint of fresh mint. This combination creates a harmonious blend of flavors that’s both comforting and satisfying.

To elevate the experience, these pasties are best enjoyed during a picnic, paired with an exceptionally aromatic apple pickle that adds a unique twist to each bite. The pickle’s tangy and sweet flavors accentuate the pasties, making for an unforgettable dining adventure. Whether you’re enjoying a quiet meal outdoors or sharing with friends, these pasties are a guaranteed hit, promising a burst of flavors in every bite.

Ingredients:

For the pastry

• 450g/1lb plain flour, plus extra for dusting
• 1 tbsp baking powder
• ½ tsp fine salt
• 125g/4½oz unsalted butter, chilled and cubed
• 2 large free-range egg yolks
• 130ml/4fl oz–140ml/4½fl oz cold water
• 1 free-range egg, beaten, for brushing

For the filling

• 300g/10½oz potatoes, cut into 1cm/½in cubes
• 150g/5½oz frozen peas, defrosted and drained
• 1 onion, finely chopped
• 2 small green apples, peeled, cored and cut into 1cm/½in cubes
• 300g/10½oz boneless lamb (ideally leg), cut into 1cm/½in cubes
• 2 tbsp dried mint
• 1 tsp fine sea salt
• 40g/1½oz butter
• 2 tbsp plain flour

For the apple pickle

• 5 tbsp olive oil
• 1 tsp brown mustard seeds
• 1 tsp garlic granules
• ½ tsp ground ginger
• ¼ tsp ground turmeric
• ½ tsp fenugreek seeds
• 2 green chillies, thinly sliced
• ¼ tsp asafoetida
• ½ tsp onion seeds
• 2 tbsp apple cider vinegar
• 1 tsp caster sugar
• ½ tsp salt
• 4 green apples, cored and chopped

Method:

1. To make the pastry, put the flour, baking powder and salt in a large bowl and mix. Rub in the butter using your fingertips until the mixture resembles breadcrumbs.
2. Add the egg yolks and stir using a palette knife. Add the water a little at a time, still mixing with your palette knife. You may not need all the water, so add it gradually until the dough just starts to come together. Bring the dough together with your hands. Flatten the pastry and wrap it in cling film, then put it in the fridge for 1 hour to chill.
3. To make the filling, put the potatoes, peas, onion, apples, lamb, mint and salt in a large bowl and mix well. Melt the butter over a low heat and pour in, then add the flour and mix.
4. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper.
5. Roll the pastry out on a lightly floured work surface to a thickness of 3–4mm. Cut around an 18cm/7in dinner plate with a sharp knife to create six pastry circles. If they shrink a little after cutting, gently re-roll them.
6. Place a sixth of the filling on one side of one of the circles. Brush the edge of half the circle with beaten egg, then fold over the other half to make a D shape. Crimp the edge using a fork or the back of a knife. Make a hole in the top to allow some air to escape and place on a lined baking tray. Repeat with the other five circles. Brush with the beaten egg and bake on a baking tray for 50 minutes. Leave to stand for 10 minutes before eating.
7. Meanwhile, to make the apple pickle, put the oil in a saucepan over a low heat. Add the mustard seeds and, as soon as they begin to pop, add the other spices. Cook for a few minutes, being careful not to burn them. Stir in the vinegar, sugar and salt. Add the apples and 200ml/7fl oz water and cook gently for 20 minutes, or until they have mostly broken down. Leave to cool in the pan.
8. Serve the pasties with the pickle. Any leftover pickle can be stored in a clean jar in the fridge for up to a month.

F.A.Q. Nadiya’s British Food Adventure episode 7