Nadiya visits the Home Counties to harvest asparagus in Oxford, build a cold smoker in Milton Keynes, and make a wonderful Eton mess cheesecake.
Nadiya heads to the Peak District and surrounding areas in search of people who are preserving old culinary traditions; she meets a mother and son producing local Derbyshire oatcakes and a professional artisan pickle maker.
Nadiya goes to the East of England to fish for crabs and bake a chocolate and crisp cake.
Nadiya heads to London to discover cutting-edge food, from an indoor, urban farm in an industrial estate to a chef using fragrance to flavor his food; Nadiya creates an aromatic cake and a Moroccan twist on a steak and kidney pie.
Nadiya visits Yorkshire, where she meets the people who are utilizing the old, local traditions and others who are creating their own; later, she goes shore fishing near Bridlington and helps in the creation of local halloumi.
In Scotland, Nadiya meets those using ancient traditions to bring new flavors to food, picks wild spices for a foraged curry and grinds her own flour at a watermill to bake five-spice soda bread.
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