Nadiya’s Time to Eat episode 1 – Recipes in a Rush: Nadiya Hussain kicks off the series with her top time-saving recipes for when you are in a rush.
A nifty trick for turning pancakes into a mouth-watering raspberry and peanut butter traybake brings a little ray of sunshine to even the busiest of days. A cracking omelette wrap bursting with sun-dried tomato paste, olives and mushrooms is so speedy you will have lunch sorted in under ten minutes. And a cheat’s guide to a zesty haddock, with the fastest roast potatoes ever, takes the stress out of dinner time.
On the road, Nadiya joins a shift at the largest mushroom producer in the country to find out what it takes to meet our insatiable demand for this fast, flexible and flavour-packed ingredient. And in Kent, Nadiya goes to the rescue of an overstretched mum with a fast-food fix that will transform family mealtimes.
Nadiya’s Time to Eat episode 1 – Recipes in a Rush recipes:
Peanut butter and jelly traybake
Nadiya’s all-American traybake is made with peanut butter and jam. Serve with an extra dollop of jam, some Greek-style yoghurt and fresh raspberries on the side.
Egg rolls
These rolls are lovely – the eggs glue themselves to the wrap so that they are easy as anything to roll, making them delicious and portable.
Marmalade haddock traybake
This dish is fresh and zingy and although it sounds unusual, it tastes good. You can use fresh new potatoes instead if you prefer – they should take the same amount of time to cook as the tinned variety.
Method
- Preheat the oven to 220C/200C Fan/Gas 7.
- Put the halved potatoes into a large roasting dish, along with the sun-dried tomatoes, oil, balsamic vinegar and salt, and give it all a really good stir. Place in the oven for 10–15 minutes to warm the potatoes through.
- To make the topping, put the marmalade, salt, garlic paste, chilli flakes, dill and breadcrumbs into a food processor and blend everything together.
- Take half of the mixture and spread it all over the fish. Put the rest of the breadcrumbs into a freezer bag and freeze, ready for the next time you need breadcrumbs for fish or chicken.
- Take the tray of potatoes out of the oven and place the fish on top. Put back into the oven and bake for 15 minutes, or until the fish is cooked and the topping is crunchy. Serve.