Nadiya’s Cook Once Eat Twice episode 3

In Nadiya’s Cook Once Eat Twice episode 3, Nadiya Hussain brings us a collection of heartwarming recipes designed to simplify life. The weekend, often a time for relaxation and indulgence, is transformed into an opportunity for preparation. Nadiya shares recipes that not only fill the kitchen with mouthwatering aromas and joy but also make life easier for the week ahead. Who wouldn’t want to enjoy the comfort of a delicious home-cooked meal twice, without twice the effort?

Like many of us, Nadiya treasures her weekends. It’s a time to unwind, gather with loved ones, and enjoy the art of cooking without the weekday rush. But she’s also a master of efficiency, understanding that a little extra effort on the weekend can save a lot of time later. That’s where her ‘cook once, eat twice’ philosophy comes in handy. It’s all about creating meals that you can enjoy now and transform into something equally delightful later.

And nothing says comfort food like a classic roast dinner. In this episode, Nadiya takes this beloved tradition and adds her own Middle Eastern twist to it, creating a dish that’s as practical as it is delicious. Her roast chicken with chickpeas is a one-pot wonder, bursting with rich, savory flavors. Imagine golden, tender chicken resting on a bed of nutty chickpeas and velvety aubergine, drizzled with tahini and a hint of chili oil for that perfect kick. It’s the kind of meal that invites everyone to gather around the table, share stories, and enjoy every bite.

But here’s where Nadiya’s magic truly shines: this roast chicken is not just for Sunday. The leftovers can be effortlessly transformed into two completely different meals. As the weekend winds down and Monday rolls around, the last thing anyone wants is the hassle of cooking from scratch. Nadiya’s got you covered. With just a few clever tricks, she turns the leftover chicken and chickpeas into a light yet satisfying Monday night snack.

Picture this: the chickpeas and aubergine, which soaked up all the flavorful juices from the roast, are repurposed into a luscious homemade hummus. With just a blitz in the blender, a splash of olive oil, and a few ice cubes, you have a creamy, dreamy dip. Pair it with leftover chicken, some fresh cucumber and carrot sticks, and store-bought pitta, and you’ve got a meal that’s quick, healthy, and utterly delicious. It’s the kind of easy dinner that feels like a treat, perfect for easing into the workweek.

But Nadiya doesn’t stop there. She knows that even the most resourceful cooks might overlook one humble ingredient: chickpea water. Often discarded without a second thought, this liquid gold, also known as aquafaba, holds the key to her next culinary surprise: vegan meringue kisses. Yes, you read that right. With a little whisking and some kitchen magic, the chickpea water transforms into light, crispy meringues that are as delightful to eat as they are to look at.

These aren’t just any meringues either. Nadiya gives them a fun, colorful twist, turning what was once destined for the bin into pink, cloud-like treats. It’s a lesson in sustainability as much as it is in baking – a reminder that even ingredients we consider waste can have a second life. And the best part? They’re completely vegan, perfect for those avoiding eggs but craving something sweet and indulgent.

Throughout the episode, Nadiya’s infectious enthusiasm makes cooking feel less like a chore and more like an opportunity to create, to experiment, and to share. Her recipes are more than just instructions; they are invitations to think differently about how we cook and what we can do with leftovers. There’s a sense of joy in every dish she creates, a feeling that cooking, even on a busy weeknight, can be an act of self-care and creativity.

Nadiya’s Cook Once Eat Twice episode 3

This ‘cook once, eat twice’ approach is more than just a time-saver—it’s a way to bring a little more comfort and ease into our everyday lives. By thinking ahead and using every last ingredient, we not only reduce waste but also give ourselves the gift of delicious, nutritious meals without the added stress. Whether you’re serving up a Sunday feast or whipping up a quick Monday night snack, Nadiya’s recipes remind us that food can nourish both body and soul, every day of the week.

So, as you settle into the rhythm of the week, why not take a page from Nadiya’s book? With a little planning and a dash of creativity, your weekend cooking can carry you through those hectic weekdays. After all, who wouldn’t want to savor the flavors of a homemade roast dinner more than once? And with Nadiya’s clever tricks up your sleeve, you’ll be able to enjoy more meals with less effort, all while feeling like a kitchen pro.

Nadiya Hussain is back with another family favorite, and this time, she’s serving up her delicious beef stew with homemade dumplings. This dish isn’t just a crowd-pleaser; it’s a heartwarming comfort food that’s especially close to Nadiya’s heart. It also happens to be her son’s all-time favorite meal—a belly-filling, soul-warming stew that satisfies like nothing else.

In her signature style, Nadiya embraces frugality without compromising on flavor. She opts for cheaper cuts of beef, perfect for slow cooking, where time transforms them into tender, melt-in-your-mouth morsels. As the beef simmers away, it blends with simple yet essential ingredients like hearty carrots, onions, and a dash of spice. These frugal staples cook down to create a rich, glossy stew, thickened with the humble magic of gravy granules. It’s the kind of meal that makes the house smell incredible and invites everyone to the table with eager anticipation.

But no beef stew is complete without the crowning glory: dumplings. Nadiya’s homemade dumplings are nothing short of little fluffy pillows of joy. They’re quick and easy to whip up, taking only seconds to prepare, yet when they sit atop the simmering stew, they transform into soft, comforting clouds. Imagine breaking through the tender exterior of a dumpling and letting it soak up the luscious stew beneath—there’s truly nothing quite like it.

What makes this recipe even better is Nadiya’s approach to batch cooking. She knows that a big pot of stew is not just a weekend meal—it’s a gift that keeps on giving throughout the week. Whether reheated for a quick midweek dinner or packed away for lunches, this beef stew makes life easier while still delivering that same sense of comfort and nourishment each time it’s served.

Of course, no weekend in Nadiya’s kitchen would be complete without a sweet treat to finish things off, and this week she’s treating us to her rich chocolate espresso cake. This isn’t your average chocolate cake—oh no. It’s a decadent, intensely flavorful dessert with a texture so moist, you’ll find yourself wondering how it stays that way all week. The secret lies in Nadiya’s clever use of hot water and olive oil, which work together to create an unusually squidgy, melt-in-your-mouth center. Every bite is packed with deep chocolate flavor, balanced by the slight bitterness of espresso, making it the perfect indulgence for any chocolate lover.

And just like her stew, this cake is made to last. It’s a bake that gets better as the days go by, staying moist and rich throughout the week. So, whether you’re enjoying a slice with your Sunday afternoon tea or sneaking a piece for a midweek pick-me-up, this cake will satisfy those chocolate cravings again and again.

But the culinary creativity doesn’t stop with Nadiya. In this episode, we’re also introduced to Mandy and Coco Briden, two inspiring sisters who have made waves in the food scene by opening the UK’s first deaf chef food truck. Their passion for food and sustainability shines through as they share their ingenious recipe for Yorkshire pudding wraps—an inventive way to ensure that no part of the Sunday roast goes to waste.

Mandy and Coco’s Yorkshire pudding wraps are the perfect solution for leftover roast meats and trimmings. Imagine all the flavors of a traditional Sunday dinner, wrapped up in a golden, fluffy Yorkshire pudding. It’s a deliciously portable meal, offering all the comfort of a roast dinner in every bite. This is leftover magic at its finest, turning what could have been food waste into something that’s not only practical but also mouthwateringly good.

Through their food truck, Mandy and Coco are not just serving up great food—they’re also making an important statement about inclusion and accessibility in the culinary world. Their truck is a place where the deaf community can come together, share their love for food, and showcase the incredible talent that exists within the community. It’s a story of innovation, passion, and breaking barriers, and their Yorkshire pudding wraps are a reflection of that creativity.

As this episode comes to a close, we’re left with more than just recipes; we’re left with inspiration. Whether it’s Nadiya’s beef stew, her sumptuous chocolate cake, or Mandy and Coco’s inventive wraps, the underlying theme is clear: food is about more than just feeding ourselves. It’s about sharing, creating, and finding joy in the process.

By embracing the philosophy of cooking in big batches, using affordable ingredients, and making the most of leftovers, Nadiya and her guests show us that great meals don’t have to be complicated or expensive. Sometimes, the best dishes are born from simplicity, patience, and a dash of creativity. And, as always, Nadiya reminds us that a little extra effort in the kitchen today can save us time and stress in the days to come—leaving us more time to savor the things that really matter.

Cut ‘n’ come again espresso cake

If you’re searching for a chocolate cake that’s not only simple to make but stays irresistibly moist, look no further. This recipe is a game-changer! Made with oil and hot water, this cake boasts a texture so soft and tender, it feels like biting into a cloud of chocolate heaven. What’s even better? It never dries out, even when left uncovered—yes, really!

The secret lies in the combination of ingredients, but what truly sets it apart is the bold, rich flavor of coffee that infuses every bite. It doesn’t overpower; instead, it elevates the chocolate, much like a perfectly brewed cup of espresso complements a piece of dark chocolate. The result? A cake that’s as indulgent as it is unforgettable.

This is the cake you’ll turn to for every occasion, whether it’s a casual family dinner or a celebration with friends. And the best part? You don’t need to be a seasoned baker to pull it off. With just a few basic ingredients and minimal effort, you can create a dessert that will have everyone asking for seconds—and maybe even the recipe!

Ingredients:

For the cake

• 225g/8oz plain flour, sifted
• 350g/12oz caster sugar
• 85g/3oz cocoa powder
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 250ml/9fl oz full-fat milk
• 2 free-range eggs, lightly beaten
• 125ml/4fl oz olive oil, plus extra for greasing
• 250ml/9fl oz boiling water
• 3 tbsp coffee granules

For the ganache

• 200ml/7fl oz boiling water
• 1 tbsp coffee granules
• 250g/9oz dark chocolate, minimum 70% cocoa solids, chopped
• 100g/3½oz milk chocolate shavings, to decorate

Method:

• Sprinkle over the chocolate shavings, then pop into the fridge and leave to chill completely to set the ganache. Take out of the tin, place on a serving dish and cut into slices to enjoy.

• Preheat the oven to 190C/170C Fan/Gas 5 and grease and line a 20cm/8in deep round cake tin.

• Whisk together the flour, sugar, cocoa powder, baking powder and bicarbonate of soda in a large bowl.

• Make a well in the centre of the dry ingredients and pour in the milk. Crack in the eggs, pour in the oil and whisk to a thick batter.

• Mix the boiling water with the coffee granules and pour into the cake mix. Mix until it forms a very runny cake batter.

• Pour the batter into the tin and bake on the middle shelf for 55 minutes–1 hour, until a skewer inserted comes out clean and the cake is coming away from the edges. Leave to cool in the tin completely.

• Once cooled, remove the cake from the tin and flip upside down onto a serving plate, so the flat side is on the top.

• To make the ganache, mix the boiling water and the coffee granules. Place the chocolate in a bowl and pour over the coffee. Mix until the chocolate has melted into a smooth ganache. To make it more quickly and for an ultra-smooth result, mix using a stick blender. Set aside until thickened, then pour the ganache all over the cake and spread evenly.

Whole chicken and chickpea roast

I’m a big fan of traybakes, and this one has earned a special place in my kitchen. Like all my go-to recipes, it’s packed with vibrant vegetables and bursting with flavor. Imagine the aroma of roasted veggies filling your kitchen, making dinner feel like an effortless yet delicious event every single time.

What I love most about this traybake is how easy it makes life. When I’m short on time or energy, it’s my reliable, no-fuss option that delivers a hearty, satisfying meal without any drama. The beauty of it lies in its simplicity—toss everything together, pop it in the oven, and let the magic happen. The oven does the heavy lifting, while you get to enjoy the results.

Traybakes like this one are perfect for busy evenings, and they never fail to please. Whether you’re cooking for yourself or for family, it’s the kind of dish that turns everyday dinner into something a little more special. Trust me, once you’ve tried it, it’ll be on your regular rotation, too.

So, if you’re looking for a flavorful, nutritious, and stress-free dinner option, this traybake is the answer.

Ingredients:

For the traybake

• vegetable oil, for frying
• 4 garlic cloves, crushed
• 2 red onions, cut into chunks
• 1 aubergine, cut into cubes
• 2 x 400g tins chickpeas, drained and rinsed
• 1 lemon, topped and tailed and thinly sliced
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 1½ tsp salt
• 2 tsp paprika
• ½ tsp ground turmeric
• whole chicken, about 1.2kg/2lb 12oz

To serve

• chopped fresh coriander
• tahini
• chilli oil

Method:

• To serve, sprinkle over the coriander and drizzle over the tahini and chilli oil.

• Preheat the oven to 200C/180C Fan/Gas 6.

• Pour a generous drizzle of oil into a large roasting tin. Add the garlic, red onion, aubergine, chickpeas and lemon slices.

• Using a pestle and mortar, lightly crush the coriander seeds, cumin seeds, salt, paprika and turmeric. Sprinkle half the aromatic spice blend over the veggies. Get your hands in and make sure everything is well coated. Put the chicken over the top of the veggies and drizzle with oil, season with salt and sprinkle over the remaining spice blend.

• Roast in the oven for 45 minutes until the chicken is cooked through and the vegetables are tender. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.

Conclusion Nadiya’s Cook Once Eat Twice episode 3

In conclusion, Nadiya Hussain’s Cook Once, Eat Twice episode 3 leaves us with more than just practical recipes—it offers a new way to embrace cooking as an act of care, creativity, and sustainability. By transforming the weekend kitchen into a space of both indulgence and preparation, Nadiya teaches us how a little extra effort can lead to big rewards throughout the week. Her roast chicken with chickpeas is not only a flavorful centerpiece for Sunday but also a versatile base for reinvented meals, making Monday’s dinner feel effortless yet nourishing.

Through her inventive use of every ingredient, from the succulent roast to the humble chickpea water, Nadiya shows that there’s joy in being resourceful. Her ability to turn leftovers into new, delightful dishes—like the creamy homemade hummus or vegan meringue kisses—reminds us that cooking doesn’t have to be stressful or wasteful. It can be a delightful process of discovery, filled with little surprises that make even the simplest meals feel special.

Moreover, her approach resonates with the modern need for both comfort and convenience. As we juggle busy lives, these recipes give us the tools to enjoy wholesome, home-cooked meals without spending hours in the kitchen every night. By cooking in batches and making the most of every ingredient, Nadiya inspires us to simplify our routines while still savoring the flavors of delicious, nutritious food.

Ultimately, this episode is a reminder that food is more than just sustenance—it’s a way to connect with loved ones, nurture ourselves, and even care for the planet by reducing waste. With Nadiya’s thoughtful tips and clever tricks, we can all bring a little more ease and joy into our everyday lives, one meal at a time.

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