New recipes from Nadiya Hussein’s new book, where one meal becomes two

Planning what to cook tonight doesn’t have to be a chore, according to Great British Bake Off winner Nadiya Hussain.

The mother of three’s latest book, Cook Once, Eat Twice, is packed with delicious recipes for the whole family. Some of the recipes can be adapted and transformed into other dishes by adding a few new ingredients.

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The 39-year-old cooking favourite, who has a new TV series Nadiya’s Cook Once, Eat Twice on BBC Two and BBC iPlayer from September, is an expert at creating nutritious, easy meals that everyone can enjoy.

Nadiya said: “As a mother of three, the way I cook and what I cook is constantly changing.

“Every year we face new challenges with a growing family, and with those challenges come changes in the way we live, and these changes almost always affect how we eat and what we eat.

“This means I’ve had a lot of practice finding new ways to prepare ingredients in a way that can feed the whole family – and make life easier, too.”

Here we present you, in an exclusive excerpt, five recipes from Nadiya’s latest book.

• From: Cook Once Eat Twice, by Nadiya Hussain, published by Michael Joseph on 12 September, £28.

Chicken curry (Serves 4)

THIS is the easiest curry you will ever make and even tastier because we take half the curry and make it an all-in-one dish.

There’s only one thing better than eating one curry, and that’s eating two curry’s.

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Preparation time: 5 minutes

Cooking time: 55 minutes

YOU NEED:

• 100 ml 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 chili powder (optional)
• 2 kg boneless chicken thighs, diced
• Fresh coriander, for garnish

METHOD: Pour the oil into a large pan and heat over high heat.

Once the mixture is hot, add the garlic-ginger paste and let it cook for a few minutes.

Add the onions to the salt and fry until golden brown and soft.

If the onions start to burn, add a dash of water.

Now add the chopped tomatoes and cook until the tomatoes have completely broken down.

Add the garam masala, turmeric and chili powder and fry the spices in the pan for a few minutes.

Add the chicken thighs to the pan and cook on high heat for 5 minutes. Then reduce the heat, add a splash of water, put the lid on the pan and cook for 30 minutes.

Once the curry is ready, sprinkle it with coriander.

I would eat it with rice or naan, or both.

Also suitable for: Chicken and orzo (for 4 people)

THIS is an all-in-one dish made with half the curry.

This is a great meal that requires no fuss. All you have to do is heat it up and put it straight into a bowl.

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Preparation time: 5 minutes

Cooking time: 25 minutes

YOU NEED:

• ½ chicken curry
• 250 grams of orzo
• 500 ml boiling water
• To serve
• 4 tablespoons natural yoghurt
• Splash of oil
• 1 clove of garlic
• 1 lemon, juice only
• Small handful of fresh coriander
• dash of milk

METHOD: Start with half the curry in a pan, add the orzo and cook over high heat until the orzo is combined and starts to change colour.

Pour in the boiling water, bring to the boil and then let it reduce.

Leave the lid off and cook until the orzo is tender and no longer crispy inside.

Remove from heat.

Before serving, I put the yogurt, oil, garlic, lemon juice and coriander in a blender and quickly make a tasty dressing.

Add a dash of milk to loosen the orzo and pour it over the warm orzo.

Honey mustard toad in the hole (for 2 persons)

TOAD in the hole is simply Yorkshire pudding and sausage – literally the best combination.

So simple you’ll wonder why you’ve never made this before.

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Preparation time: 6 minutes

Cooking time: 1 hour 25 minutes

YOU NEED:

• For the batter
• 115 g flour
• ½ tsp salt
• 1 tsp ground black pepper
• 4 medium eggs
• 300 ml whole milk
• 100 ml oil
• For the sausages
• 3 tablespoons oil
• 12 chicken sausages
• 3 onions, thinly sliced
• 1 tsp salt
• 1 tsp sugar
• 2 tablespoons coarse mustard

METHOD: Start by making the batter.

Place the flour in a bowl with the salt and black pepper. Beat until combined.

Add the eggs and whole milk and beat until smooth. Set aside in the refrigerator.

For the sausages, pour the oil into a frying pan. Once the oil is hot, add the sausages and fry until golden brown.

Remove from the pan and place on a plate.

Add another dash of oil to the pan. When the oil is hot, add the onion and salt and fry until golden brown and caramelized.

Now add the sugar and coarse mustard and heat until the sugar has dissolved.

Preheat the oven to 200°C.

Take a large roasting pan and pour the remaining 100 ml of oil into it.

Place the sausages in the oil, making sure they are in sets of three, so that there are three per person in each portion.

Now place the onions on the sausages.

Place it in the oven for 10 minutes.

Remove the sausages from the pan and pour the batter over and around them.

Bake for 35-40 minutes.

Remove from the oven and it’s ready to eat with gravy and peas – my personal favourite way to eat it.

Also suitable for: Toad burgers (for 2 persons)

NO toads were harmed in the production of these burgers.

They are very tasty though.

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Preparation time: 2 minutes

Cooking time: 15 minutes

YOU NEED:

• 2 large floured rolls
• Butter and yeast extract, for spreading
• 2 servings of the toad-in-the-hole
• 2 slices strong Cheddar cheese
• Worcestershire sauce
• Mayonnaise

METHOD: Turn the grill on to its highest setting.

Place the buns on a baking sheet and toast until toasted.

Brush with butter, brush with yeast extract and set aside.

Place the pieces with the mushrooms on the baking sheet and place the cheese on top.

Sprinkle generously with the Worcestershire sauce.

Grill until the cheese is melted.

Place the toads on the bottom of the buns, spread mayonnaise on top, put the top on and enjoy!

Strawberry lemonade trifle (for 8 people)

THE best pudding for adults and children.

This is my dad’s favorite dessert. It’s inspired by raspberry lemonade.

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Preparation time: 20 minutes

Cooking time: 8 minutes plus cooling time

YOU NEED:

• For the jelly
• 2 x 23g bags of strawberry jelly crystals
• 800 ml 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
• 500 g ready-made custard
• For the cream
• 600 ml whipped cream
• 4 tablespoons of icing sugar
• 1 teaspoon vanilla bean paste

METHOD: Start with the dish you are using. Ideally use a trifle dish as this is perfect for serving the trifle, but you can also use a clear roasting tin that is deep enough to build up the layers.

Open the jelly bags and place the crystals in a large pitcher or bowl with a spout.

Take half of the lemonade (400 ml) and bring it to a boil in a saucepan. Remove the pan from the heat and pour it directly into the jug.

Make sure you beat quickly so everything dissolves quickly.

Now add the remaining 400 ml of lemonade and pour the mixture into the trifle dish.

Let it cool and then put it in the refrigerator.

When you are ready to make the trifle, slice the Madeira cake and brush the top with some lemonade to moisten it.

Cut the strawberries into pieces, mix them with the lemon juice and zest and place them on the jelly together with the Madeira cake in an even layer.

Pour the custard in evenly.

Beat the whipped cream with the icing sugar and vanilla bean paste until stiff.

Spoon the mixture on top in peaks.

Let it cool for a few hours before serving so you can enjoy this dessert to the fullest.