Nadiya’s Everyday Baking episode 5: Nadiya presents the very best weekend breakfasts for kicking back, relaxing and really indulging in the pleasure of the day’s first meal. And, of course, they are all easy, effortless and baked in the oven. First up are Nadiya’s delectable granola cupcakes for a delicious breakfast on the go. A sticky fruit-and-nut granola shell is filled with chocolate and yoghurt before being crowned with edible flowers and fruit.
Next, Nadiya offers up a refreshing start to the day with a kiwi, mint and spinach smoothie packed with energy-boosting oats. And, for a little indulgence at the weekend, this vibrant fruity delight is topped with crispy coconut croissant bites, a flurry of crushed frozen raspberries and a drizzle of yoghurt and honey.
Nadiya’s sweet breakfast wraps have a deliciously gooey baked banana and peanut butter filling, encased in a sugary, spiced tortilla wrap and drizzled with decadent dark chocolate. They are a perfectly indulgent way to relax into the weekend, as a batch can be baked in a matter of minutes.
Finally, Nadiya shares one of her best-ever rule-breaking recipes. She takes the traditional English fry-up to a new level by turning it into a pizza topping. Pillowy soft pizza dough with a crisp crust, smothered in a tomato and baked bean base and topped with succulent sausage, moreish mushrooms, tangy cheese, crispy onions and a perfectly runny egg. This might not be one for the purists, but it is the breakfast of champions.
Meanwhile, 18-year-old baker Kitty Tait from Oxfordshire shares her ingenious recipe for za’atar honey and feta swirls. At just 14, Kitty started to suffer from debilitating anxiety, but with the help of her dad, discovered that the simple pleasure of baking bread transformed her mental health. Kitty’s love of baking blossomed, and she now runs an acclaimed artisan bakery and is definitely a star of the future.
Nadiya’s Everyday Baking episode 5
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”.
Nadiya’s breakfast pizza
My kids like celebration pizzas, no matter what we’re celebrating! We even have a breakfast pizza, topped with all the things we love in the morning: tomato ketchup, beans, mushrooms, sausages and eggs.
Method:
- To make the dough, put the flour, yeast, salt and sugar into a bowl and mix really well. Add the oil and mix in. Make a well in the centre, pour in 225ml/8fl oz warm water and mix to bring the dough together.
- On a lightly floured surface, knead the dough for about 10 minutes, until it is stretchy and smooth. Grease a large bowl very lightly with oil, put in the dough, cover and leave in a warm place until doubled in size (about 1–1½ hours).
- Preheat the oven to 210C/200C Fan/Gas 7.
- Divide the dough into two equal pieces and shape each piece into a ball. Roll out each ball to a 30cm/12in circle, making a raised rim around the edge. Place each circle on a large baking tray.
- For the topping, mix the tomato ketchup, brown sauce and beans and spread over the dough. Sprinkle over the cheese. Add the mushrooms, sausages and crispy onions. Crack an egg into the centre of each pizza, then bake for 15 minutes. Serve immediately.
Granola breakfast cups – Nadiya’s Everyday Baking episode 5
Nadiya’s granola breakfast cups are perfect for a portable breakfast. Fill them with yoghurt, berries and – if you’re feeling fancy – some edible flowers and herbs.
Method:
- Preheat the oven to 170C/160C Fan/Gas 3½ and lightly grease a 12-hole cupcake tin.
- Put the butter, sugar and golden syrup in a pan and heat until the butter has melted. Pour the mixture into a bowl and add the oats, seeds, nuts, cinnamon and berries. Mix thoroughly.
- Divide the mixture among the 12 holes. Using the end of a rolling pin, push down into the granola mix, making sure it is tightly packed into all 12 holes. Bake for 20–25 minutes.
- As soon as the cups come out of the oven, use the end of the rolling pin to make sure you still have a well-defined hole in the middle of each cup. Leave to cool completely in the tin.
- Melt the chocolate in the microwave, then use a pastry brush to brush the insides of the cups generously with chocolate. This will strengthen the cups and create a waterproof barrier to stop them from getting soggy when you add the yoghurt. Leave the chocolate to cool and set.
- To serve, fill the cups with yoghurt and your choice of fruit, herbs and flowers.
Banana and peanut butter roll-ups
Nadiya’s banana and peanut butter roll-ups are a winning breakfast or brunch and a great alternative to pancakes, using tortilla wraps to save the faff of frying the pancakes.
Method:
- Preheat the oven to 190C/180C Fan/Gas 5 and line a baking tray with baking paper.
- Lay a tortilla on a board, add a heaped tablespoon of peanut butter in the centre and spread from side to side. Peel a banana and place on top. Make sure it sits in the centre, with a little of the tortilla showing at each end: if it’s too long, break off a bit to fit (and eat it – cook’s perk). Lift the flap of tortilla at each end of the banana and fold over. Lift the tortilla half closest to you and fold it over the banana, then, holding it firmly, roll it up, almost to the end. Brush the end with beaten egg and finish rolling, then place seam-side down on the baking tray. Roll up the remaining tortillas in the same way.
- Brush the melted butter all over the rolls, turning them around to coat them, making sure they end up seam-side down. You will have a little leftover butter: put it to one side. Bake the tortillas for 8 minutes, until crisp and golden.
- Meanwhile, mix the sugar and cinnamon on a large tray or flat plate. Take the rolls out of the oven. Turn the grill on to a high heat. Brush the leftover butter all over the rolls. Using tongs, carefully turn the rolls until they are coated in the sugar mix, then pop back on the baking tray.
- Grill for 50 seconds to 1 minute, until the sugar is shiny and golden. Remove from the heat and leave the caramelised sugar until set and crunchy.
- Put the chocolate in a bowl, pour on the boiling water and stir until glossy and smooth. Drizzle generously over the rolls and serve any leftover chocolate as a dipping sauce. Eat while they are warm.
