Description

Nadiya Hussain was crowned the nation's winner of 2015's Great British Bake Off. Famed for her talent and adventurous flavour choices, she sets off on a journey around the country to meet some of the finest growers, producers and pioneers behind the best of modern British food.

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Description

Nadiya Hussain was crowned the nation's winner of 2015's Great British Bake Off. Famed for her talent and adventurous flavour choices, she sets off on a journey around the country to meet some of the finest growers, producers and pioneers behind the best of modern British food.

    • EPISODE 1

    Home Counties

    Nadiya's food tour of Britain begins in the home counties. The film's opening recipe is one of the first things she learnt to make as a child living at home - cheese scones. Here she serves it with chive butter.

    • HD
    • CC
    • 29 Minutes

    Nadiya's food tour of Britain begins in the home counties. The film's opening recipe is one of the first things she learnt to make as a child living at home - cheese scones. Here she serves it with chive butter.

    • HD
    • CC
    • 29 Minutes
    • EPISODE 2

    Peak District

    Nadiya heads out to the Peak District and surrounding areas in search of people who are preserving old culinary traditions. But before she leaves for her adventure, she cooks her interpretation of the bakewell tart, from the Peak District village of Bakewell.

    • HD
    • CC
    • 29 Minutes

    Nadiya heads out to the Peak District and surrounding areas in search of people who are preserving old culinary traditions. But before she leaves for her adventure, she cooks her interpretation of the bakewell tart, from the Peak District village of Bakewell.

    • HD
    • CC
    • 29 Minutes
    • EPISODE 3

    East of England

    Nadiya Hussain heads to the east of England in search of the stories behind the food she loves to cook and eat. Her adventure starts in Cromer, where she boards a sea fishing boat for the first time in her life to catch the area's hugely popular and sweet Cromer crabs - but all does not go to plan and she is soon struggling to keep her sea legs. Back on land, she is more in control, teaching Richard the fisherman and his wife Alison how to make her delicious Vietnamese-style crab summer rolls.

    • HD
    • CC
    • 29 Minutes

    Nadiya Hussain heads to the east of England in search of the stories behind the food she loves to cook and eat. Her adventure starts in Cromer, where she boards a sea fishing boat for the first time in her life to catch the area's hugely popular and sweet Cromer crabs - but all does not go to plan and she is soon struggling to keep her sea legs. Back on land, she is more in control, teaching Richard the fisherman and his wife Alison how to make her delicious Vietnamese-style crab summer rolls.

    • HD
    • CC
    • 29 Minutes
    • EPISODE 4

    London

    To discover cutting-edge food, Nadiya heads to London. Her first stop is Grow Up - an indoor, urban farm in an industrial estate. Nadiya helps co-creator Kate Hofman feed their fish and harvest watercress. Nadiya then cooks a fish curry for the farm staff.

    • HD
    • CC
    • 29 Minutes

    To discover cutting-edge food, Nadiya heads to London. Her first stop is Grow Up - an indoor, urban farm in an industrial estate. Nadiya helps co-creator Kate Hofman feed their fish and harvest watercress. Nadiya then cooks a fish curry for the farm staff.

    • HD
    • CC
    • 29 Minutes
    • EPISODE 5

    Yorkshire

    Nadiya returns to Yorkshire, where she lived for ten years. She meets Frank Powell, one of the area's last shore fisherman, and cooks him baked sea trout with sun-dried tomatoes and lemons.

    • HD
    • CC
    • 28 Minutes

    Nadiya returns to Yorkshire, where she lived for ten years. She meets Frank Powell, one of the area's last shore fisherman, and cooks him baked sea trout with sun-dried tomatoes and lemons.

    • HD
    • CC
    • 28 Minutes
    • EPISODE 6

    Scotland

    Nadiya is off to Scotland. With forager Gary Goldie, she picks wild Scottish 'spices' like hogweed and sea arrowgrass. Gary uses them to make a wild Scottish curry, while Nadiya makes bhajis and a spicy chutney. Then she heads to the ancient Blair Atholl Watermill, run by baker Rami Cohen. She grinds her own flour to bake Indian five-spice soda bread, served with a red lentil dish. Finally, Nadiya creates an homage to Scotland - a veggie haggis tart tatin.

    • HD
    • CC
    • 28 Minutes

    Nadiya is off to Scotland. With forager Gary Goldie, she picks wild Scottish 'spices' like hogweed and sea arrowgrass. Gary uses them to make a wild Scottish curry, while Nadiya makes bhajis and a spicy chutney. Then she heads to the ancient Blair Atholl Watermill, run by baker Rami Cohen. She grinds her own flour to bake Indian five-spice soda bread, served with a red lentil dish. Finally, Nadiya creates an homage to Scotland - a veggie haggis tart tatin.

    • HD
    • CC
    • 28 Minutes
    • EPISODE 7

    West Country

    Nadiya heads to the West Country to find out more about two of her personal favourites - jam and garlic. Before she heads off, Nadiya wants to cook up a tasty treat to keep her full on the trip and today that can only be one thing - a pasty. But being Nadiya, there is a clever twist to the traditional recipe - her filling is a real West Country combination of lamb and apple. It is as delicious as it is original.

    • HD
    • CC
    • 29 Minutes

    Nadiya heads to the West Country to find out more about two of her personal favourites - jam and garlic. Before she heads off, Nadiya wants to cook up a tasty treat to keep her full on the trip and today that can only be one thing - a pasty. But being Nadiya, there is a clever twist to the traditional recipe - her filling is a real West Country combination of lamb and apple. It is as delicious as it is original.

    • HD
    • CC
    • 29 Minutes
    • EPISODE 8

    Wales

    Nadiya heads to Wales to discover some of the food stories that have made the principality a foodie hotspot. But before she goes, she wants to show off her take on Wales's greatest contribution to baking - the Welsh cake. Nadiya's twist on the traditional are fennel-flavoured Welsh cakes served with a blueberry couli.

    • HD
    • CC
    • 29 Minutes

    Nadiya heads to Wales to discover some of the food stories that have made the principality a foodie hotspot. But before she goes, she wants to show off her take on Wales's greatest contribution to baking - the Welsh cake. Nadiya's twist on the traditional are fennel-flavoured Welsh cakes served with a blueberry couli.

    • HD
    • CC
    • 29 Minutes
© 2017 BBC

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