Nadiya Hussain Recipe

Ingredients:

Steps:

• To make the spice paste, blitz the onions and garlic until pulsed but not a smooth paste.

  Put the oil into a pan on a medium heat. When it’s hot, add the onions and garlic and cook for 10–15 minutes, until the onions are brown. Now add the vinegar, fish sauce, soy sauce, brown sugar and chilli paste, and cook until the mixture is a thick paste with no liquid. This should take about 20 minutes on a medium to low heat.

  When the spice paste is cooked and cooled, put it into a jar – it should keep in the fridge for 2 months.

  Now to make the noodles. Put a tablespoon of the spice paste into a 500ml jar, along with your portion of noodles and all the other bits. Leave it in the fridge, and when you are ready to eat, pour 300ml of boiling water into the jar and pop the lid on. I like my noodles brothy, but if you like a drier noodle, just add less water. These are great for home but also perfect for taking to work.

  Noodle Variations

  Chicken and Pea:
  1 tablespoon spice paste + 3 tablespoons frozen peas + 3 tablespoons frozen onions + a small handful of cooked chicken + ¼ of a lime, squeezed, then dropped into the jar + 1 teaspoon dried dill

  Beef and Kimchi:
  1 tablespoon spice paste + 1 spring onion, sliced + 1 tablespoon kimchi + 2 strips of beef jerky, thinly cut with scissors + ½ teaspoon smoked paprika

  Soya Mushroom:
  1 tablespoon spice paste + ½ x 285g tin of sliced mushrooms, drained + 4 tablespoons soya mince, dried or frozen + 1 cube of frozen spinach + a slice of lemon, squeezed and dropped into the jar

  Egg Noodles:
  1 tablespoon spice paste + 4 tablespoons mixed frozen veg + 2 eggs, cracked straight into the jar + 1 tablespoon coriander seeds, crushed + 1 teaspoon dried dill

Ingredients:

Steps:

• Spice Paste In a food processor, blitz onions and garlic until pulsed but not a smooth paste. Heat oil in a skillet over medium. Add onion and garlic; cook 10–15 minutes or until browned. Add remaining Spice Paste ingredients. Cook 20 minutes over medium-low or until mixture is a thick paste with no liquid. Cool and transfer to a jar; refrigerate up to 2 months. Noodles Place 1 Tbsp Spice Paste in a 1-pint jar along with noodles. Add 1¼ cups boiling water. Top loosely with lid and let stand until noodles are tender. If you prefer drier noodles, add less water. Chicken and Pea Variation Add peas, onions and chicken to jar. Add boiling water and let stand as directed. Garnish cooked noodles with lime wedge and dill. Beef and Kimchi Variation Add all ingredients to jar. Add boiling water and let stand as directed. Soy Mushroom Add mushrooms, vegetable protein and spinach to jar. Add boiling water and let stand as directed. Serve garnished with lemon slice. Egg Noodles Add frozen vegetables and crack eggs straight into jar. Add boiling water and let stand as directed. Serve garnished with coriander and dill.

Ingredients:

Steps:

• Start by making the madeleine mixture. Add the eggs, sugar and treacle to a bowl and whisk until the mixture is light and fluffy. This should take 5 minutes using an electric hand whisk.

  Now add the star anise, flour, baking powder and melted butter and mix through till you have a smooth cake batter. Set this aside and leave for 20 minutes, uncovered.

  Meanwhile you can be getting on with the syllabub. Add the cream and sugar to a bowl and whisk until the cream begins to thicken.

  Now add the zest and juice of ½ a grapefruit and whisk until the cream comes to stiff peaks. Transfer into a serving dish, cover and now the syllabub can go in the fridge until you’re ready to eat.

  Now preheat the oven to 200C/fan 180C/gas 6.

  Grease the inside of a 12-hole madeleine tray, lightly flour and tip out any excess. You want to make sure all the little grooves are covered – this will just ensure the cakes pop right out of the mould.

  If you don’t have a madeleine mould, you can use the inside of a shallow fairy cake/jam tart tin, greasing and flouring the same way, or you could use mini tartlet tins, again greasing and flouring as before.

  Drop just enough mixture into the cavity so it is about ½cm shy of the top.

  Repeat this with all 12 and bake in the oven for 8–10 minutes, until you have a little dimple that’s risen on top and they are a medium golden brown.

  As soon as they are out of the oven, leave them in the tray for 10 minutes. With the leftover batter, keep making more until you have no mixture left.

  Leave them to cool, which shouldn’t take long.

  Have ready a sheet of baking paper large enough to place all the madeleines on.

  When they have cooled, dip a corner at an angle encasing just a third of the madeline into the melted chocolate, and pop onto the baking paper for the chocolate to set. Repeat with the rest.

  Serve the madeleines alongside the chilled syllabub, giving it a drizzle of some extra treacle before eating!

  Best eaten as soon as the chocolate sets or will keep in a tin for 2 days.