Recipe
COOK ONCE, EAT TWICE
From chicken curry to toad in the hole, 5 easy time-saving recipes from Bake Off’s Nadiya Hussain
Our round-up includes Nadiya's tasty honey mustard toad in the hole
PLANNING what to cook for dinner doesn’t have to be a chore according to Great British Bake Off winner Nadiya Hussain.
The mum-of-three’s latest book Cook Once, Eat Twice is full of delicious family friendly recipes, some of which can be slightly adapted and transformed into different dishes by introducing a handful of new ingredients.
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The cooking favourite, 39, who has a new TV series Nadiya’s Cook Once, Eat Twice on BBC Two and BBC iPlayer coming in September, is a dab hand at creating nutritious, easy meals that everyone will enjoy.
Nadiya said: “As a mother raising three children, how I cook and what I cook is ever-changing.
“Every year we face new challenges with a growing family, and with those challenges comes changes in the way we live, and these changes almost always affect how we eat and what we eat.
“This means I’ve had lots of practice at finding new ways of stretching ingredients to feed the whole family – as well as to make life easier.”
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Here, in an exclusive extract, we bring you five recipes from Nadiya’s latest book.
- Extracted from Cook Once Eat Twice, by Nadiya Hussain, published by Michael Joseph on September 12, £28.
Chicken curry (Serves 4)
THIS is the simplest curry you will ever make and even better because we are going to take half the curry and make another all-in-one dish.
The only thing better than eating a curry once, is eating a curry twice.
Most read in Fabulous
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Preparation time: 5 mins
Cooking time: 55 mins
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YOU NEED:
- 100ml oil
- 3 tablespoons garlic paste
- 2 tablespoons ginger paste
- 3 onions, sliced
- 2 tablespoons salt
- 3 tomatoes, diced
- 4 tablespoons garam masala
- ½ teaspoon ground turmeric
- 1 tablespoon chilli powder (optional)
- 2kg boneless chicken thighs, diced
- Fresh coriander, to garnish
METHOD: Pour the oil into a large pan over a high heat.
As soon as it’s hot, add the garlic and ginger paste and cook for a few minutes.
Get the onions in with the salt and cook until golden brown and lovely and soft.
If the onions start to catch, add a splash of water.
Now get the chopped tomatoes in and cook until the tomatoes have really broken down.
Spoon in the garam masala, turmeric and chilli powder and cook the spices in the pan for a few minutes.
Put the boneless chicken thighs into the pan and cook over a high heat for 5 minutes, then reduce the heat, add a splash of water, cover with a lid and leave to cook for 30 minutes.
Once the curry is ready, sprinkle with coriander.
I would eat it with rice or naan or both.
Also makes: Chicken and orzo (Serves 4)
THIS is an all-in-one dish made using half the curry.
This is great for a meal that requires no faff, it is just warmed and put straight into a bowl.
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Preparation time: 5 mins
Cooking time: 25 mins
YOU NEED:
- ½ the chicken curry
- 250g orzo
- 500ml boiling water
- To serve
- 4 tablespoons natural yoghurt
- Splash of oil
- 1 clove of garlic
- 1 lemon, juice only
- Small handful of fresh coriander
- Splash of milk
METHOD: Begin by putting half the curry in a pan, adding the orzo and cooking over a high heat until the orzo is combined and starts to change in colour.
Pour in the boiling water, bring the whole thing to a boil and then reduce.
Keep the lid off and cook until the orzo is tender and no longer has a crunchy centre.
Take off the heat.
To serve, I like to add the yoghurt, oil, garlic, lemon juice and coriander to a blender and make a quick and flavourful drizzle.
Add a splash of milk to loosen and drizzle all over your hot orzo.
Honey mustard toad in the hole (Serves 2)
TOAD in the hole is just Yorkshire pudding and sausage – literally the best combination.
So simple you will wonder why you have never made it before.
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Preparation time: 6 mins
Cooking time: 1 hr 25 mins
YOU NEED:
- For the batter
- 115g plain flour
- ½ tsp salt
- 1 tsp ground black pepper
- 4 medium eggs
- 300ml whole milk
- 100ml oil
- For the sausages
- 3 tbsp oil
- 12 chicken sausages
- 3 onions, thinly sliced
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp wholegrain mustard
METHOD: Start by making the batter.
Put the plain flour in a bowl with the salt and black pepper. Whisk to combine.
Add the eggs and whole milk and whisk to a smooth batter. Set aside in the fridge.
For the sausages, pour the oil into a frying pan and as soon as the oil is hot, add the sausages and cook until golden brown.
Take out and set aside on a plate.
Pour another splash of oil into the pan and when the oil is hot, add the onion and salt and cook until they are golden brown and caramelised.
Now add the sugar and wholegrain mustard and warm through until the sugar has dissolved.
Preheat the oven to 200°C.
Get a large roasting dish and pour the remaining 100ml of oil into the dish.
Place the sausages on top of the oil, making sure they are in sets of three, so there are three per person in every portion.
Now add the onions on top of the sausages.
Pop into the oven for 10 minutes.
Take out and pour the batter on and around the sausages.
Bake for 35-40 minutes.
Take out and this is ready to eat with gravy and peas – my personal fave way of eating it.
Also makes: Toad burgers (Serves 2)
NO toads were harmed in the making of these burgers.
They are pretty yummy though.
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Preparation time: 2 mins
Cooking time: 15 min
YOU NEED:
- 2 large floured baps
- Butter and yeast extract, for spreading
- 2 portions of the toad-in-the-hole
- 2 slices of strong Cheddar cheese
- Worcestershire Sauce
- Mayo
METHOD: Pop the grill on high.
Put the baps on a baking tray and grill until toasted.
Butter, spread with yeast extract and set aside.
Put the toad-in-the-hole portions on the baking tray and place the cheese on top.
Sprinkle generously with the Worcestershire Sauce.
Grill until the cheese has melted.
Place the toads on to the base of the baps, squeeze on the mayo, place the tops on and enjoy!
Strawberry lemonade trifle (Serves 8)
THE best pudding for grown-ups and kids alike.
My dad’s ultimate favourite dessert, this is inspired by a raspberry lemonade.
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Preparation time: 20 mins
Cooking time: 8 mins plus chilling time
YOU NEED:
- For the jelly
- 2 x 23g sachets of strawberry jelly crystals
- 800ml lemonade, plus extra for brushing
- For the cake
- 280g Madeira cake
- For the fruit layer
- 300g strawberries
- 1 lemon, zest and juice
- For the custard
- 500g ready-made custard
- For the cream
- 600ml double cream
- 4 tablespoons icing sugar
- 1 teaspoon vanilla bean paste
METHOD: Start with the dish you are using. Ideally use a trifle dish as they are perfect for serving the trifle, but equally you can use a clear roasting dish that is deep enough to build up the layers.
Open the jelly sachets and put the crystals in a large jug or bowl with a spout.
Take half the lemonade (400ml) and bring to the boil in a pan, then remove from the heat and pour straight into the jug.
Make sure to whisk quickly so everything dissolves fast.
Now add the remaining 400ml lemonade and pour the whole lot into the trifle dish.
Leave to cool then set in the fridge.
When you’re ready to assemble the trifle, slice up the Madeira cake, brushing some lemonade on top to moisten it.
Chop up the strawberries, mix with the lemon juice and zest and place along with the Madeira cake on to the jelly in an even layer.
Pour in the custard in an even layer.
Whip up the double cream with the icing sugar and vanilla bean paste.
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Spoon right on top in peaks.
Chill for a few hours before serving to get the best of this dessert.
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