Nadiya Hussain - Nadiyas Fast Flavours

---

---

Nadiya Hussain was the winner of 2015s Great British Bake Off in a finale watched by over 13 million viewers, and she has since become a national treasure. Nadiya has presented several of her own BBC2 cookery series to great acclaim, with episodes reaching on average 1.9 million viewers each week. Her series have also been shown internationally on Netflix and her cookbooks published into the USA, Germany and the Netherlands.

Nadiyas other projects have included several standalone travelogue TV programmes, a series of childrens books, a reporting role for The One Show, a range of cookware and partnerships with major brands. Nadiya writes a regular column for The Times and has become recognised as a commentator on mental health after opening up about her own struggles with anxiety.

Born in Luton to British Bangladeshi parents, Nadiya now lives in Milton Keynes with her husband, Abdal, and their three teenage children. She was recently awarded an MBE for services to broadcasting and the culinary arts. Her previous cookery titles include Nadiyas Kitchen, Nadiyas British Food Adventure, Nadiyas Family Favourites, Time to Eat and Nadiya Bakes.

---

---

These light, herby dumplings are made with white fish blitzed into a simple mousse. They are dropped into a seasoned soup base where they gently poach, and are then drizzled with a vibrant herb dressing. This is fresh and easy. Easy to make, easy to eat.

---

• 2 fresh jalapeos, sliced
• a handful of fresh dill (15g)
• a handful of fresh chives (15g)
• 3 cloves of garlic
• 2 haddock fillets, chopped into chunks (260g)
• teaspoon salt
• 1 egg
• 4 tablespoons plain flour

---

• 1.5 litres hot water
• 4 fish stock cubes
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce

---

• 50ml olive oil
• juice of 1 lime
• 1 tablespoon mayonnaise

Start by adding the jalapeos, dill, chives and garlic to a food processor. Blitz to a fine mixture and then remove 2 tablespoons worth out into a jam jar.

Add the fish pieces, salt, egg and flour to the food processor and whizz to a smooth paste. If the mixture looks loose, add another spoonful of flour and mix till you have a consistency that can be picked up and shaped.

To make the soup base, put the hot water, stock cubes, fish sauce and soy sauce in a large pan, bring to a boil and, as soon as it does, turn it right down.

Take a heaped tablespoon at a time of the fish mousse paste and, using oiled hands, shape into balls and add gently to the broth. You should have eight to ten good-size dumplings. Leave them to sit in the simmering water, uncovered, for 10 minutes.

Make the dressing by putting the olive oil and lime juice in the jam jar with the herbs. Add the mayo and give it a good shake.

Serve each bowl of soup with 23 dumplings and a drizzle of the herb dressing.

fish mousse dumpling soup

---

---

This is my take on a cullen skink, which to me has always seemed like a fuss-free one-pot fish pie. It is rich, creamy and flavoured with chives, and I like to add sweet potatoes for colour and sweetness. To finish, a crumbly sprinkling of salty, spiced, crispy cheese and some finely chopped chives.

• 30g unsalted butter
• 6 anchovy fillets
• 170g tin of crab meat (120g drained weight)
• 2 large leeks, washed and thinly sliced
• teaspoon salt
• 2 tablespoons plain flour
• 300g sweet potatoes, peeled and cut into mouth-size chunks
• 750ml fish stock
• 400g fish pie mix
• 150ml double cream
• 30g fresh chives, finely chopped

---

• 150g Cheddar cheese, finely grated
• a sprinkle of paprika
• a handful of finely chopped chives

Start by melting the butter in a medium saucepan. As soon as the butter has melted, add the anchovy fillets and mix. Add the drained crab meat and cook until crisp and golden. Throw in the leek and salt and cook for about 10 minutes till the leek is soft. As soon as it is, add the flour and mix through for a minute to cook the flour out.

Add the sweet potato and the fish stock, bring to the boil and turn down as soon as it does. Simmer for 10 minutes, till the potato is just cooked.

Preheat the oven to 200C/fan 180C and line a baking tray.

Add the fish and stir through, then cook gently on a medium heat for 1012 minutes. You will know the fish is cooked when the flesh feels firmer and is no longer translucent. When that happens, add the cream and chives, stir through and leave to simmer with the lid on for 5 minutes.

To make the topping, layer the cheese onto the baking tray, pop into the oven and watch and wait for the cheese to melt and become golden all over and crisp. This takes about 10 minutes but you need to keep checking and turning the tray in the oven so that it cooks evenly. As soon as it does, take out, sprinkle with paprika and leave to cool and crisp up some more. Take the cheese and crumble into a cheesy dust in your hands.

Serve up the hot cullen skink with a sprinkling of the cheese topping and some finely chopped chives.

cheese and chive cullen skink

---

---

These herb fritters are the way I use up bags of wilting salad and sad herbs on their way out. The leaves are simply blitzed and mixed with five spice, onion and egg, then cooked into small fritters of green goodness. I like to serve them with this lemony yoghurt dressing.

Next page