Nadiya’s Simple Spices episode 2

Nadiya's Simple Spices episode 2

Nadiya’s Simple Spices episode 2 – Nadiya Hussain is not just a name; she’s a global culinary sensation. Known far and wide, her prowess in the kitchen has cemented her status as an internationally acclaimed culinary artist. Every meal she touches transforms into a visual masterpiece, resonating with aesthetics that are as captivating as they are tempting. It’s no exaggeration to say that her dishes are culinary poetry, with flavors and presentations that effortlessly eclipse even the most sought-after takeaway meals.



Embark on an immersive gastronomic adventure meticulously curated by Nadiya. Among her notable creations are four dishes that are nothing short of artworks. First, there’s the smoky allure of a robust aubergine pizza that promises a flavor-packed bite. Next, she presents a daringly inventive take on the humble egg fried rice, which boasts of piquant and spicy undertones that dance on the palate. The swift yet savory magic she weaves with her rendition of chicken jalfrezi is an experience in itself. And to conclude, the harmonious fusion of traditional kulfi ice cream nestled between crispy biscuit bars is a sweet testament to her genius. Each masterpiece mirrors the grandeur of a meal from a five-star restaurant, but they all bear the comforting warmth of a home-cooked feast, all the while remaining astonishingly wallet-friendly.




On the same international gastronomic platform, we find Victor Okunowo, a herald of sophisticated dining. His fervor for food is so tangible that it’s almost contagious. He delves deep into Nigeria’s rich culinary heritage with enthusiasm and expertise. Victor brings to the limelight the nation’s unique spice mix, suya, a legacy that has seamlessly transitioned through countless generations. Dive deep into the culinary world as he meticulously constructs one of Nigeria’s revered street food gems: a succulent steak marinated flawlessly in the intoxicating suya blend. This is then paired with a selection of vegetables, each perfectly grilled to encapsulate the smoky notes that tease and enchant the senses.


Nadiya’s Simple Spices episode 2


Nadiya Hussain brings her signature warmth and flair to the kitchen in episode two of her delightful cooking show Nadiya’s Simple Spices. This installment offers four flavor-packed dishes guaranteed to satisfy any craving: a smoky eggplant pizza, spicy egg fried rice, quick chicken jalfrezi, and cool kulfi ice cream bars.


A Smoky Treat: Eggplant Pizza That Rivals Delivery

Craving the indulgence of pizza night but want something fancier than delivery? Nadiya’s smoky eggplant pizza is sure to satisfy. This creative spin on the classic dish makes an artful impression without requiring any special skills.


Simplicity is Key

Part of what makes this recipe so brilliant is its simplicity. Store-bought pizza dough provides ease and convenience – no need to knead or proof the dough yourself. Canned tomato sauce works beautifully as the base. And jarred pesto adds a pop of herbal flavor with zero work.

But the true star is the eggplant. Sliced long and thin, then brushed with a smoky paprika oil, the eggplant transforms into meaty, flavorful “pepperoni.” Roasted until tender and lightly charred, each piece offers little bursts of smoky richness.


Customize With Ease

While Nadiya’s version focuses on eggplant, this recipe can easily morph based on preferences and what’s on hand. Swap out the eggplant for sliced zucchini or mushrooms. Add veggies like onions, peppers or spinach. Change up the herbs in the pesto or use a plain tomato sauce instead. Top with cheese or keep it dairy-free. The simple foundation accepts endless customization.


Healthy Yet Satisfying

Unlike delivery pizza laden with cheese and grease, this veggie-based version offers more nutrition. But it doesn’t compromise on bold flavor. The smokiness of the eggplant paired with the zing of garlic and pesto makes it entirely satisfying.

This is feel-good pizza at its best – easy enough for a weeknight but special enough for company. Serve it up for a crowd or savor solo for a night of indulgence, without the regret of takeout.


Tips for Making the Perfect Pizza

Nadiya’s recipe may be simple, but there are still a few tips to ensure pizza success:

  • Pick high quality dough. Pre-made fresh pizza dough from the refrigerated section leads to better results than stuff that’s been frozen. Or make your own for the absolute best texture.
  • Don’t skimp on sauce. High quality jarred tomato or pizza sauce makes a difference. Or whip up your own quick sauce from canned tomatoes.
  • Get the oven hot. Crank it up to 500°F if possible. The hotter the better for getting that crispy, blistered crust.
  • Use a pizza stone. Baking the pizza directly on a preheated stone prevents a soggy bottom crust. If you don’t have one, an inverted sheet pan works too.
  • Finish with a broil. Pop the pizza under the broiler for 1-2 minutes until the cheese bubbles and the edges blacken slightly.

With Nadiya’s easy formula and these tips, homemade pizza genius is within reach for any home cook.

Smoky aubergine pizza

Smoky aubergine pizza
Smoky aubergine pizza

Pizza, for me, isn’t just a traditional dish that many might think of. It’s a canvas, a delightful blend of all my favorite ingredients. Think of smoky nuances of spicy aubergine paired with the melt-in-your-mouth creaminess of burrata. Every bite is a journey, a culmination of flavors I adore, all harmoniously coming together on a single slice.


For the dough

  • 500g/1lb 2oz strong white bread flour, plus extra for dusting
  • 7g/⅓oz fast-action yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 4 tsp olive oil

For the topping

  • 1 large aubergines
  • 6 garlic cloves, crushed
  • 1 tbsp ground cumin
  • 6 anchovy fillets
  • 3 tbsp mayonnaise
  • 2 tsp chilli powder
  • 2 x 150g/5½oz burrata

For the coriander oil

  • 200ml/⅓ pint vegetable or olive oil
  • large handful fresh coriander
  • pinch of salt


  • For the dough, put the flour in a large bowl. Add the yeast, sugar and salt and mix to combine. Make a well in the centre, pour in the oil and 300ml/½ pint lukewarm water and bring the dough together.
  • Knead the dough by hand (or use a freestanding mixer fitted with a dough hook and knead on a high speed), until it is stretchy and smooth. Put the dough in a clean bowl, cover and leave in a warm place until the dough has doubled in size (about an hour).
  • Meanwhile, make the aubergine filling. Preheat the oven to 220C/200C Fan/Gas 7. Pierce the aubergines all over, put onto an oven tray and bake until blackened all over (this should take 40–60 minutes depending on the size of the aubergine).
  • Tip the dough out onto the worktop and knead lightly to knock the air out. Shape the dough into a mound and put on a tray. Cover and leave to prove until doubled in size.
  • Take the aubergines out of the oven and allow to cool slightly. Peel away the skin and put the flesh in a food processor with the garlic, cumin, anchovies, mayonnaise and chilli powder. Blitz to a paste and then set aside.
  • Dust the worktop with flour and split the dough into two balls. Roll the dough into two 20cm/8in rounds, leaving a raised crust around the edges. Spoon the aubergine mixture onto the pizza and smooth into an even, generous layer.
  • Tear the burrata over the pizza. Bake the pizzas for 12–15 minutes in batches until the edges have puffed up and browned.
  • Meanwhile, make the coriander oil by putting all the ingredients in a blender and pulsing until well combined. Take the pizza out of the oven, brush the edges with the oil and drizzle more over the pizza topping. Serve immediately.


Spice It Up: Egg Fried Rice

Egg fried rice seems simple, but as Nadiya demonstrates, the right technique and balanced flavor makes all the difference. Her recipe transforms this takeout staple into a quick, family-friendly weeknight meal.



Ingredients Are Key

Success starts with using day-old, chilled rice; freshly cooked rice won’t give the proper texture. Long grain varieties like jasmine and basmati work best.

The egg and mix of vegetables keep it hearty yet light. Carrots, peas and corn make regular appearances in egg fried rice, but feel free to substitute with other veggies like broccoli, snap peas or edamame.

Nadiya’s twist is a homemade “curry powder” blended from pantry spices. The turmeric, cumin, coriander, cinnamon and cloves add warmth and dimension. Garlic and ginger provide an aromatic backbone.


Master the Method

Technique also affects the dish. First, the vegetables get a quick toss in sesame oil to lightly cook while retaining crunch. Nadiya scrambles the egg into fine wisps that distribute nicely.

The rice then fries untouched at first to create a crispy crust. Only after it sufficiently crisps is it combined with the saucy vegetables and scrambled egg.

A tip for deliciously crispy rice is having patience. Let it fry undisturbed for a couple minutes before stirring. Continue frying until it reaches the desired crispness before combining everything.


Customize It

Playing around with different spice combos can make each version of egg fried rice unique. Swap garlic powder and onion powder for the fresh versions.

Use chili powder or cayenne instead of black pepper for added heat. Add a sprinkle of Chinese five-spice powder or a teaspoon of curry powder.

Swap the vegetables based on preference or what’s in season. Mix in fresh herbs like cilantro or basil at the end. Garnish with sesame seeds, peanuts or green onions.

The beauty of egg fried rice is how adaptable it is while remaining comfort food at its finest.


Spice It Up: Quick Chicken Jalfrezi

For those nights when the family wants something delicious but you have minimal time, Nadiya’s shortcut chicken jalfrezi is the perfect solution. Packed with flavor and ready in under 30 minutes, this simplified take on the Indian restaurant favorite is sure to satisfy.


It’s All in the Sauce

The secret to creating complex flavor easily lies in Nadiya’s homemade jalfrezi sauce. She simmers onions, garlic, ginger, tomatoes and spices into a luscious gravy loaded with flavor.

Cumin, coriander, turmeric, cayenne, garam masala and smoked paprika mingle beautifully. Cayenne brings heat, but feel free to adjust the level to taste.

While the sauce bubbles away, chicken breast cutlets cook quickly under the broiler. Once the sauce thickens, the chicken nestles right in to soak up all that lovely flavor.


Bulk It Up

Though delicious on its own, feel free to add veggies to make it a heartier one-pot meal. Onions and peppers are classic additions and cook down nicely in the sauce.

For a protein-packed boost, chickpeas or lentils work wonderfully. Or add spinach at the end for an iron and vitamin boost.

Better yet, load up the sauce with your favorite vegetables and serve it over cauliflower rice for a low-carb, gluten-free option. The possibilities are endless.


Customize to Taste

One of the beauties of this dish is how customizable it is. For more richness, use boneless thighs instead of chicken breast. Or swap in tofu or chickpeas to make it vegetarian.

If you want to use a jarred sauce as a shortcut, Nadiya recommends Patak’s jalfrezi sauce. Just simmer until thickened and follow the same steps.

You can also play with the spice level. For more heat, add extra cayenne or a dash of hot sauce. For milder flavor, cut back on the spices and let the tomatoes and aromatics shine through.


Tandoori Twist

Try this fun, fusion spin using the same great sauce. Marinate chicken in yogurt, lemon juice, garlic and tandoori seasoning. Broil until cooked through and charred.

Toss the tandoori chicken in the jalfrezi sauce just until coated. Scatter over fresh cilantro and serve with rice and naan for an Indian feast.

With her simplified method and versatile sauce, Nadiya makes whipping up this exotic dish easy and approachable for cooks of every skill level.


Chill Out with Kulfi Ice Cream

What better way to cool off than with the creamy, fragrant notes of Indian kulfi? This frozen treat requires no special equipment and comes together easily with just a few ingredients. Nadiya’s brilliant recipe turns kulfi into ice cream sandwiches, adding even more textural delight. Kulfi ice cream, on its own, is already a delectable delight. But imagine enhancing its richness by infusing it with aromatic cardamom and then crafting an easy, no-churn version of this treat. To take it a step further, picture this creamy kulfi nestled between tender, soft biscuits. Truly, kulfi ice cream just reached a whole new level of deliciousness.

Kulfi ice cream bars
Kulfi ice cream bars



For the biscuit
400g/14oz custard cream biscuits
100g/3½oz unsalted butter, plus extra for greasing
pinch of salt
For the ice cream
4 cardamom pods
600ml/20fl oz double cream
200g/7oz condensed milk
2 tsp vanilla extract
200g/7oz raspberries, halved
100g/3½oz pistachios, roughly chopped.


  • Line and grease the base and sides of a 23cm/9in square cake tin.
  • To make the biscuit base and top that makes the sandwich, blitz the custard cream biscuits to a fine crumb using a food processor and put in a bowl.
  • Melt the butter either in a small pan over a low heat or in the microwave. Add the melted butter and a pinch of salt to the biscuit crumbs. Mix well. Take half the mixture and spread into an even layer in the base of the tin. Put into the freezer to set.
  • To make the ice cream, crack the cardamom pods, discard the husks and crush the little black seeds to a fine powder using a pestle and mortar. Pour the double cream into a bowl along with the condensed milk, vanilla extract and the crushed cardamom seeds and whisk until soft peaks are formed when the whisk is removed.
  • Take the tin out of the freezer. Add half the cream mixture and top with an even layer of the raspberries and pistachios.
  • Put the remaining cream in a piping bag and pipe the cream mixture in an even layer, ensuring that the fruits and nuts don’t move and stay in their even layer. Gently smooth the top.
  • Sprinkle over the remaining biscuit mixture. Leave in the freezer for at least 4 hours. When you are ready to eat, take out of the freezer 10 minutes before to soften a little, then cut into 12 squares and serve.

Simple Method, Elegant Result

Traditionally, kulfi gets its ultra-creamy texture from slowly simmering milk to reduce it by half. Nadiya’s shortcut uses condensed milk instead for similar richness without the hassle.

After whisking together sweetened condensed milk, evaporated milk and aromatics, it chills briefly before going into molds. A tip for extra-smooth texture is straining the mixture first.

Pistachios and cardamom are classic kulfi flavors, but don’t stop there. Try other nut and spice combos like almond-saffron or coconut-lemongrass. Swirl in chocolate or fruit purees. Infuse with herbs like lavender or rosemary.


Elevated Presentation

For her sandwich version, Nadiya layers the kulfi mixture with sliced almonds and chocolate wafers in a loaf pan. After freezing, it slices neatly into bars sandwiched with the crunchy mix-ins.

But kulfi can be served so many ways. Pour into popsicle molds for fudgesicles. Layer in glasses with fruit or crumbled cookies. Mold in a casserole dish and slice into diamonds. Sprinkle with chopped pistachios or edible flowers.

However you choose to serve it, kulfi’s lush, exotic flavors provide a cool, elegant finish to any summer meal.


A Taste of Nigeria: Suya-Spiced Steak

We cross over to Nigeria as chef Victor Okunowo explores the iconic spice blend suya and uses it to put a flavorful spin on steak. With a little prep, an ordinary weeknight meal becomes an explosion of heat, aroma and Nigerian flavor.


Blend Your Own Suya

At the core of this recipe is suya, a dry spice rub ubiquitous in Nigerian cuisine. While premade blends can be purchased, Victor demonstrates how to easily mix your own.

It starts with warmth from chiles, paprika and ginger. Peppery nutmeg and cloves add depth. Grated peanuts lend nutty thickness while citrusy lime zest brightens it up.

Experiment with different proportions to adjust the heat level and flavor balance to your taste. Customizing the blend makes it more personal.


Infuse the Steak

Ribeye is the ideal cut to stand up to big flavor. Victor coats the meat generously with suya then lets it marinate for a few hours—or even better, overnight.

As it sits, the spice rub deeply penetrates while the meat relaxes and tenderizes. Just before cooking, he adds an extra sprinkle of suya for good measure.

Grilling over hot coals, as is traditional, infuses the steak with smoky char. But broiling works great too. The high heat caramelizes the spices into the well-browned crust for incredible depth.


Don’t Forget the Sides

Victor serves his suya steak with smoky grilled vegetables as the perfect accompaniment. The vegetables lend bright colors, textures and healthy contrast to the rich meat.

Almost any veggie takes well to grill-roasting. Go beyond zucchini and peppers by trying cauliflower, mushrooms, cabbage wedges or avocado halves.

Or offer a starchy side like Nigerian-style jollof rice. No matter your choice, Victor’s suya steak guarantees a mouthwatering, multidimensional meal.

Here is part 3, the final installment of this 4,000 word blog article:


Frequently Asked Questions – Nadiya’s Simple Spices episode 2


What are some serving suggestions for the smoky eggplant pizza?

The pizza makes a fun appetizer or light main. Slice it into smaller pieces and serve as finger food at parties. It also reheats beautifully, so enjoy leftovers for lunch the next day.

What kind of oil works best for frying the egg fried rice?

A neutral oil like vegetable, canola or peanut works well. Sesame oil adds even more Asian flair. Avoid olive oil which can burn at the high heat needed.

How long does the jalfrezi sauce need to simmer?

Allow it to simmer gently for 15-20 minutes until thickened and oil separates out along the sides. This ensures the raw tomato flavor cooks out and the spices marry.

Can I make the kulfi without condensed milk?

It provides the traditional texture, but for a vegan version use full-fat coconut milk simmered until thick. Cashews or almond butter also add creamy richness when blended with non-dairy milk.

How spicy should I make the suya spice blend?

That depends on your heat preference! For mild blend, use just 1-2 chiles and a pinch of cayenne. For very spicy suya, increase the dried chiles to 3-4 and add extra cayenne.

What sides pair well with the suya steak?

Beyond the grilled veggies, try jollof or coconut rice, fried plantains, bean fritters like akara, or a fresh green salad with lemon dressing.


Key Takeaways


  • Simplicity can be empowering. Recipes like the pizza and egg fried rice show how simple ingredients and techniques can produce delicious, satisfying meals.
  • Think outside the box. Unexpected twists like smoky eggplant “pepperoni” and kulfi ice cream sandwiches breathe new life into familiar dishes.
  • Let the ingredients shine. Quality, fresh components like seasonal produce and spices with robust flavor are the foundations of great food.
  • Technique matters. With dishes like egg fried rice and jalfrezi sauce, the right methods elevate results.
  • Customize to your taste. Most recipes can be tweaked with different veggies, spices, proteins and more. Make each recipe your own.
  • Balanced flavour is key. Using Nadiya’s or Victor’s recipes as a guide while exploring balanced spice blends and sauces leads to depth and dimension.
  • Have fun in the kitchen! Cooking should be an enjoyable, creative outlet. Don’t be afraid to experiment and make it your own.


Final Thoughts

From smoky eggplant pizza to suya steak, the dishes explored in this article offer a world of flavors to enliven the home cook’s repertoire. While seemingly complex, Nadiya and Victor demystify these recipes into achievable weeknight meals full of inspiration.

Their passion for teaching others shines through. By sharing not just recipes but insights into methods, ingredients and customs, they empower us to find joy in cooking.

These dishes prove that our own kitchens contain endless potential. Whether craving comfort food or global flavors, the solution is often as close as raiding the pantry for spices and letting our creativity guide us.

So the next time a cooking rut hits or the thought of takeout tempts, return to this article. Let the recipes, tips and expertise within guide you to discover the bold, beautiful possibilities waiting in your kitchen.


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