Nadiya’s Time to Eat episode 4 : entertaining can be stressful so in this episode, Nadiya shares her favourite time-saving recipes to take the stress out of impressing guests. Crisp and luxurious raspberry cheesecake croissants make a brilliant slap-up breakfast to lay on for guests at the drop of a hat, while a speedy satay chicken tray bake takes just ten minutes of your time to blow your guests away.
And a fuss-free cheats trifle with creamy chia seeds, yoghurt, fresh fruit and sweet brioche oozes style, confidence and yumminess with barely any effort at all.
With unsociable working hours, busy lifestyles and complicated family routines, it is not always easy to make time to cook delicious meals. Nadiya Hussain comes to the rescue with time-saving recipes and ingenious kitchen tips to make sure that everyone has more time to spend doing the things they love, with the people they love.
On the road, Nadiya joins the team at Yeo Valley Farm in Somerset’s rolling hills, to see how they do their bit to meet the UK’s insatiable demand for yoghurt. And in Walsall, near Birmingham Nadiya’s shortcut curry with spicy jackfruit and speedy naan gives a super busy novice cook the family dinner party she’s always dreamed of.
Nadiya’s Time to Eat episode 4 – Impress in an Instant
Raspberry cheesecake croissants
Cheesecake for breakfast anyone? These are so simple to make for weekend guests or on special days.
Peanut chicken traybake
Nut butters are so versatile, especially peanut, and whenever I run out, I just make my own. It’s cheaper and easier. And it can be used for much more than just breakfast, like in this chicken dish. You make enough here to keep a jar in your cupboard too.
Method
- To make the peanut butter, put the nuts into a food processor with the salt (if using) and honey and blend until it starts to change texture. Add the oil gradually and as soon as the texture is smooth and shiny, stop and transfer the mixture to a jar.
- For the chicken, preheat the oven to 200C/180C Fan/Gas 6 and have a roasting dish (about 30x22x5cm/12×8½x2in) at the ready.
- Bring a pan of water to the boil, then add the gnocchi. Boil until the gnocchi come to the surface, then take off the heat, drain and set aside.
- Put the chicken into a large bowl. Add the honey, oil, curry paste, peanut butter and salt, and mix it well with your hands. Add the chicken to the roasting dish along with the broccoli, onions and gnocchi and bake for 30 minutes, giving it a stir halfway through.
- Serve topped with the chopped nuts, coriander and a squeeze of lime.