Nadiya Hussain - Grandmama's Curry

From my travels through Thailand this is a recipe that has stayed with me – it’s fragrant, creamy and spicy, warming and delicious. I don’t know whose grandmother started this, but whoever she is, we are thankful, because it is one of the best things ever to pass my lips. The paste is pretty versatile – see opposite for other ways you can use it.

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Nadiya Hussain - Caramelized Biscuit Traybake

From the moment I first made these cinnamon goodies I have been addicted. They are delicious, and there is nothing better than incorporating warm cinnamon flavours into a cake. These can be cut into squares and frozen, so you don’t have to eat them all at once unless you really want to.

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Nadiya Hussain - Peanut Butter and Jelly Tray Bake

We love American pancakes but sometimes feel limited as to how often we can have them. Pouring and flipping can take time, so I have taken everything we love about American flavours and Elvis and made this recipe for peanut butter and jelly (jam) pancakes, baked all in one and then cut into squares. You can serve them with an extra dollop of jam, some Greek yoghurt and fresh raspberries on the side, if you like.

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Martin Dorey - Butternut Squash, Apricot, Lentil and Chard Curry

Have you ever played Roadside Roulette when you’ve been out and about in your campervan, motorhome or caravan? It’s an idea that I mooted in my first book, The Camper Van Cookbook. From time to time when I’ve been working on my latest series of books ‘Take The Slow Road’ I have played it, with some success. 

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