Nadiya’s Everyday Baking episode 4: With the assistance of her daughter Maryam, Nadiya shares go-to family bakes that are as foolproof and fuss-free as they are delicious. First up, Nadiya and Maryam, a self-confessed ‘flapjack fanatic’, share their ultimate recipe for this classic family favourite. The quick and effortless recipe features sweet, sticky oats sandwiching a secret layer of sharp raspberry jam and smothered in a triple chocolate topping.
Next, Nadiya turns the simple sandwich into a family feast with her triple-stack tandoori naan sandwich. It features succulent tandoori chicken breast wedged between three layers of soft naan and smothered in minty mayo, crisp apple cabbage and crunchy poppadoms. Then, Nadiya’s spicing up a boring mid-week meal with her punchy Mexican one-pot wonder. This twist on chilli nachos, with gently spiced minced beef loaded with crunchy tortilla strips, rich oozy cheese, and topped with fresh jalapenos, is designed to put the fun back into family meals in one easy bake.
Last up is an epic chocolate cookie pie, with a deep filling of chocolate hazelnut spread and crispy wafers encased in a chewy chocolate chip cookie dough pie crust. With minimal effort, this extraordinary bake caters for 16 people. Meanwhile, baker Louise Nicholson shares her colourful vegan bakes, such as her signature Highland cow and unicorn cupcake, that have taken Edinburgh by storm.
Nadiya’s Everyday Baking episode 4
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”.
Rhubarb rose strawberry bake with scone topping
This cobbler recipe brings together lots of things I love: tart rhubarb, scented rose and sweet strawberries, topped with scone dough and served with clotted cream. Like a cream tea but in pudding form, which frankly is all the motivation I ever need to make this recipe!
- Preheat the oven to 180C/170C Fan/Gas 4. Lightly grease a round roasting dish (approx. 25cm/10in diameter).
- To make the base, split the vanilla pod and scrape out the seeds into the dish. Add the rhubarb, strawberries, rose extract and 2 tablespoons water if using fresh rhubarb (it’s not needed if using frozen rhubarb). Mix well.
- Bake for 20 minutes, then remove from the oven and stir in the rose petals (if using). Increase the oven temperature to 190C/180C Fan/Gas 5.
- Meanwhile, make the scone mixture. Sift the flour into a large bowl and add the salt, cardamom seeds, butter and sugar. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Make a well in the centre and add the milk. Using your hands, just bring the dough together (do not overwork the dough or the scone topping will be tough and chewy).
- On a well-floured surface, roll out the dough to a circle roughly 23–25cm/9–10in diameter and cut into six equal triangles. Place on top of the rhubarb mixture (there should be gaps in the scone topping to allow steam from the filling to escape). Brush the top of each triangle with beaten egg and sprinkle generously with the demerara.
- Return to the oven for 20–25 minutes (cover with kitchen foil if the top of the scones start to brown too quickly). When ready to serve, sprinkle with pistachios and rose petals (if using) and serve with clotted cream.
Tandoori chicken sandwich – Nadiya’s Everyday Baking episode 4
Nadiya’s epic sando has fragrant tandoori chicken sandwiched between layers of soft naan, with minty mayo, crisp red cabbage and – the best bit – crunchy poppadums!
- First, make the slaw. Put the shredded cabbage in a bowl with the spring onions, apple, lemon zest and juice and salt. Get your hands in and squeeze the mixture together. Set aside and leave to soften.
- Mix all the ingredients for the minty mayo together and set aside.
- Preheat the oven to 210C/200C Fan/Gas 6. Oil a roasting dish or tray or line with baking paper.
- Butterfly the chicken breasts: place each breast on a chopping board and use a sharp knife to slice into it from the side, starting at the thicker end and taking care not to cut all the way through, so you can open it out like a book. Open each butterflied breast and use your hand to flatten it.
- Mix the tandoori paste with the gram flour, cayenne and salt. Spread a thin layer over one side of each butterflied chicken breast. Lay the chicken in the roasting dish, paste side down, and smother the remaining paste generously over the chicken. Bake for 25 minutes, or until cooked through.
- Meanwhile, tip the coleslaw into a clean tea towel placed over a large bowl. Gather the edges of the towel and squeeze the mixture inside to remove any excess moisture, letting it run into the bowl. (This step is optional, but it will stop your sandwiches getting soggy.)
- Towards the end of the chicken’s cooking time, add the naans to the oven to warm through.
- To assemble, cut a large piece of baking paper and place one of the warm naans in the middle. Spread generously with the minty mayo and arrange the chicken on top (you might need to slice the chicken to fit). Add another naan on top and spread with more minty mayo. Top with a layer of cabbage slaw and then poppadums, breaking the poppadoms to fit if needed. Top with another naan to finish. Press down firmly to get all those layers really stuck together, then use the baking paper to wrap tightly. Cut in half (through the paper) and serve.