Nadiya’s Fast Flavours episode 5

Nadiya’s Fast Flavours episode 5: Nadiya Hussain conjures up stress-free recipes that are ideal to chill out with on a lazy day at home. She begins with banana bread, the recipe that became a lockdown cliche. Nadiya’s twist on the classic loaf features fresh thyme leaves in the cake batter to add an elegant flavour boost. She also uses olive oil for earthiness and adorns the top with a simple salted caramel, creating a luxurious banoffee hit.

Next up are veggie burgers, made with a Bombay mix. Nadiya uses just four ingredients to create them before baking the burgers in the oven with her easy onion rings. She serves them in warm buns loaded with melted cheese and lashings of lime pickle.

Nadiya then lights up the BBQ for her sticky sriracha and honey chicken, complete with a side of smoky chargrilled aubergine and a retro-inspired curried coronation sauce. Finally, she indulges her love of baking with an apple and custard pie- the perfect pudding to put your feet up with and unwind. Meanwhile, Shropshire BBQ expert Adam Purnell shares his mouth watering recipe for tomahawk steak cooked over an open fire, a treat to share with family and friends.

Nadiya’s Fast Flavours episode 5 recipes:

Bombay patty burgers

These veggie burgers offer big mouthfuls of meaty burger without the meat. The secret ingredients are Bombay mix and nuts, and for me the best bit is watching others try to work out what they are made of!

Method:

• Start by putting the Bombay mix and nuts in a food processor and blitz until they form an uneven, crumby mixture. Add the boiling water, mix and leave for 15 minutes to let the liquid to soak in.
• Preheat the oven to 180C/160C Fan/Gas 4. Grease a baking tray that has sides, line with some baking paper and grease the paper on top too.
• Add the chaat masala to the mixture and stir in well, then add the egg and combine well.
• Grease a baking tray that has sides, line with some baking paper and grease the paper on top too. Lay the four slices of onion in the tray and season lightly.
• Divide the Bombay mix and nuts mixture into four and shape into patties using wet hands. Pop onto the tray alongside the onion, making sure they are just flattened slightly. Bake for 25 minutes.
• Remove from the oven and top each patty with a slice of the cooked onion and a slice of cheese. Put the brioche buns on the same tray to warm up, then pop back into the oven for a few minutes until the cheese is melted.
• To assemble, lay out the burger buns, smother the bases with mayonnaise, then pop the patties with the onion and cheese on each base.
• Smother the top with lime pickle and then sprinkle over some more Bombay mix. Finish with the burger bun tops and they are ready to eat!

Honey-baked sriracha drumsticks – Nadiya’s Fast Flavours episode 5

The perfect chicken drumstick recipe for easy dinners and barbecues. Coated in garlic, sriracha sauce and plenty of honey to give them that sticky, caramelised finish. Served here with a quick aubergine salad.

Method:

• Put the drumsticks in a large pan and pour water over the top until they are submerged. Pop onto the heat and bring to the boil, leave to simmer for 5 minutes and then drain. Set aside.
• Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray lightly with oil.
• Put the oil, garlic, soy, sriracha, honey, star anise and cornflour in a large bowl and mix well. Pat the chicken pieces dry and mix into the sauce. Lay onto the tray in an even layer and bake for 30 minutes, making sure to turn halfway through.
• Meanwhile for the aubergines, start by putting the oil in a bowl with the garlic, onion, paprika and salt. Mix really well. Pop the aubergines onto a tray (they can overlap). Take the oil mixture and brush the aubergine slices generously on both sides until you have used all the mixture. Set aside.
• Put one large or two small (if you have them) griddle pan(s) onto a medium heat (or alternatively heat a barbecue). Griddle or barbecue in batches on both sides. They take approximately 2 minutes on each side. You will know they are ready when the flesh looks saturated and less spongy and softer. Pop onto a plate, overlapping, ready to serve.
• Make the dressing by combining the yoghurt, curry powder, garlic, salt and mango chutney and giving it all a really good mix. Add a few tablespoons of milk to loosen the mixture just a little. Drizzle the dressing all over the top of the aubergine, saving the rest to serve.
• Once cooked, sprinkle the chicken with the chopped coriander and it is ready to serve alongside the aubergine salad.

Banana thyme loaf cake

We all love a banana bread, and Nadiya’s recipe takes the old favourite to another level with a thyme-scented cake and a sticky salted caramel topping.

Method:

• Put the mashed bananas in a bowl and leave out for half an hour to oxidise – this will make them browner and add to the colour. Or if you are in a rush, just mash the bananas and get to baking the loaf.
• Line and grease a 900g/2lb loaf tin and preheat the oven to 180C/160C Fan/Gas 4.
• Add the butter and caster sugar to the banana and mix until combined, then add the salt and thyme leaves. Now pour in the olive oil and milk and mix through. Add the sifted flour and fold through until you have a smooth batter.
• Pour the mixture into the tin and level off with a few sharp taps, place the two slices of banana on top, cut-side up, and bake for 50 minutes–1 hour, covering loosely for the last 15 minutes to stop the top browning too much. You will know the cake is ready when a skewer inserted comes out clean.
• Meanwhile, make the caramel by melting the sugar in an even layer in the base of a pan over a medium to low heat. Watch as the sugar turns to caramel, stirring it occasionally. As soon as the sugar has become a caramel, add the butter. If you find it seizing, don’t worry, just keep stirring over a very low heat and the caramel will come together. As soon as the butter has melted, add the cream. Cook on a low heat for 2 minutes till you have smooth caramel. Take off the heat.
• Remove the cake from the oven and leave to cool in the tin for 10 minutes, then take out of the tin and leave to cool on a wire rack.
• As soon as it has cooled enough, drizzle over the caramel. If you find it has become too stiff, warm through gently and then drizzle. You will have caramel left over but not to worry, because we all need a little extra caramel and it’s perfect served on the side for anyone who wants some more to pour over.