Nadiya’s Everyday Baking episode 3: Nadiya offers up her favourite go-to roasts. She kicks off with her take on a British favourite: an epic roast chicken packed with punchy kimchi under a super crispy skin, nestled on a bed of buttery miso leeks and served with sticky honey and soy-infused sushi rice. Offering maximum taste for minimum effort, it’s a one-tray wonder to return to again and again. Nadiya then transforms the humble onion into the star of a mouth-watering vegetarian curry. But forget hovering over the hob – this dish lets the oven take the load. With sweet, caramelised onions roasted in a gently spiced tomato and tamarind curry sauce, it’s not only effortless, it’s utterly irresistible.
Next, Nadiya presents her spin on roast lamb, but instead of the usual leg or shoulder, she’s going for something much easier. Her finger-licking lamb ribs in a pineapple and coriander marinade make for meat that not only melts in the mouth but is quick to cook too. It’s served with colourful roasted paprika corn ribs, a simple side that elevates your everyday sweetcorn into something sensational.
Finally, drawing on the flavours of her childhood, Nadiya turns a whole sea bass into a light and elegant centrepiece. A succulent whole sea bass is roasted in a chickpea and citrus crust that locks in moisture and flavour. Served with a refreshing salad of carrot and courgette ribbons dressed in a punchy chilli and lemon dressing, it’s a delicious meal that is beautiful enough for a celebration but easy enough to make for a very special midweek meal.
Meanwhile, the Holborn Dining Room’s head pie maker, Nokx Majozi, turns the humble dauphinoise pie into a mighty roast centrepiece. This incredible creation boasts layer after layer of buttery shortcrust pastry and creamy Comté cheese potatoes, elevating an ordinary bake into something sublime.
Nadiya’s Everyday Baking episode 3
Nadiya Jamir Hussain is a British TV chef, author and television presenter. She rose to fame after winning the sixth series of BBC’s The Great British Bake Off in 2015. Since winning, she has signed contracts with the BBC to host the documentary The Chronicles of Nadiya and TV cookery series Nadiya’s British Food Adventure and Nadiya’s Family Favourites; co-presented The Big Family Cooking Showdown; and has become a regular contributor on The One Show.
Nadiya Hussain is a columnist for The Times Magazine and has signed publishing deals with Penguin Random House, Hodder Children’s Books and Harlequin. She has appeared as a guest panellist on ITV’s Loose Women. She was invited to bake a cake for the 90th birthday celebrations of Elizabeth II.
In 2017, Hussain was named by Debrett’s as one of the 500 most influential people in the UK and was on BBC News’ 100 Women list. She was also shortlisted for Children’s Book of the Year prize at the British Book Awards for Bake Me A Story and was nominated for Breakthrough Star at the Royal Television Society Awards for The Chronicles of Nadiya. Ted Cantle, the author of a government report on community cohesion, said Hussain had done “more for British-Muslim relations than 10 years of government policy”.
Kimchi chicken with buttery miso leeks and sticky rice
A meal packed with exciting flavours, thanks to the kimchi chicken, buttery miso leeks and the sweet-and-sour drizzle over the sticky rice.
- Preheat the oven to 190C/180C Fan/Gas 5.
- Melt the clarified butter and mix in the miso and salt. Pour into a large roasting tray. Add the leeks and mix well, then make space in the centre of the tray for the chicken.
- Gently ease your hands under the skin of the chicken, starting at the breastbone and working down to the legs, taking care to keep the skin intact. Spoon the kimchi under the skin, pushing it all the way over the breasts, thighs and drumsticks, until evenly distributed.
- Put the chicken in the roasting tray, skin-side up, cover with foil and bake for 30 minutes. Remove the foil and bake for a further 30 minutes.
- Meanwhile, to cook the rice, put the rice and 500ml/18fl oz cold water in a non-stick pan and bring to the boil. Pop the lid on and simmer for 10–12 minutes, stirring regularly. Turn off the heat and leave to steam for 5 minutes.
- Mix together the vinegar, soy sauce and honey; as soon as you take the chicken out of the oven, drizzle the vinegar mixture over the rice and mix in. Serve the rice alongside the kimchi chicken and buttery miso leeks.
Pineapple and chilli marinated lamb ribs
Pineapple has ‘magical’ enzymes that help to tenderise meat, in this case sweet-and-spicy pineapple and chilli marinated lamb ribs. Served with paprika sweetcorn riblets, it’s fun, messy finger food.
- Put the pineapple (including any juice), salt, vinegar, chillies, garlic and coriander in a food processor and blend until smooth. Put the lamb ribs in a dish, pour over the marinade and leave in the fridge overnight.
- Remove the ribs from the marinade, reserving the marinade. Preheat the oven to 190C/180C Fan/Gas 5. Pour a little oil into a roasting tin, add the ribs and cover the tin with foil.
- To make the corn riblets, use a large sharp knife to cut the cobs in half so you have eight short pieces. Holding each piece vertically, with the cut end on a chopping board, cut down through the centre. Lay the two halves on the board, flat side down, and cut lengthways into quarters. Repeat with the remaining corn. Put the strips of corn in another roasting tin, drizzle over the oil, sprinkle with the salt and paprika and massage into the corn, then cover with foil. Put both tins into the oven, with the lamb on the shelf above the corn.
- Meanwhile, add a little oil to a frying pan over a low heat, pour in the reserved marinade and cook until the marinade is thick.
- After 30 minutes, remove the foil from both roasting tins. Pour the thickened sauce over the lamb ribs and turn the corn riblets. Pop back into the oven for 20 minutes. Serve hot.
Roasted onion curry – Nadiya’s Everyday Baking episode 3
In Nadiya’s roasted onion curry, onions are the star of the show, roasted until sweet and baked in a simple curry sauce – all conveniently done in the oven.
- Preheat the oven to 190C/180C Fan/Gas 5.
- Put the clarified butter in a flameproof casserole (with a lid) that’s big enough to hold the onions in a single layer and place over a high heat. As soon as it’s smoking hot, add the onions, cut-side down: they should sizzle. Sprinkle with the salt. Leave the onions over the heat for 5 minutes, then put the casserole into the oven and roast for 20 minutes.
- To make the curry sauce, put all the ingredients into a food processor and blitz until smooth.
- Take the casserole out of the oven and turn the oven down to 170C/160C Fan/Gas 3. Flip the onions over onto their rounded sides. Pour in the curry sauce around the onions, put the lid on the casserole and return to the oven for 25 minutes.
- Meanwhile, cook the rice and chop the coriander.
- To serve, drizzle the cream over the onions and sprinkle with coriander. Serve with naan bread, parathas or basmati rice.