Nadiya Hussain, 35, was born in Luton and now lives in Milton Keynes with her husband and three children. Nadia took part in the Great British Bake Off in 2015 and went on to win the show. Since winning the show, Nadiya has released a number of cookbooks to share her flair for baking as well as cooking.
Nadiya has also presented her own cooking show called Nadiya’s Time to Eat on BBC Two which launched last July.
In the show, she shows her easy, fuss-free meal plans to limit the stress of cooking every day.
In an interview with What’s On TV Nadiya said: “Prepared meals can ease some of the worry of having to cook fresh every day.
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“I believe if we plan ahead, having meals ready in the freezer can be as convenient as takeaway.
“I always like to think of one meal as two. During the time you take to cook one meal you could have also made another to stick in your freezer.
“It’s fresh, you know what you’ve put in it, and all it needs is warming up.
“Not that I’m saying we shouldn’t treat ourselves to a takeaway occasionally.
“I love putting my feet up and not worrying about cooking!”
In a treat for the bank holiday weekend here is Nadiya’s recipe for Caramel Soda Bread from her book Nadiya’s Family Favourites.
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How to make Nadiya’s Caramel Soda Bread
340g Plain flour, plus extra for dusting
1/2 tsp Bicarbonate of soda
25g Caster sugar
1/2 tsp Salt
100g Dark chocolate, chopped (or chocolate chips)
290ml Buttermilk (or 290ml whole milk, with 3 tbsp lemon juice mixed in)
1 tbsp Vanilla bean paste
12 Chocolate- covered caramels
1 tsp Cocoa powder, for dusting
75g Dark chocolate, melted
First, prep the baking tray with a light dusting of flour and preheat the oven to 200°C/180°C fan/gas mark 6.
Add the flour, bicarbonate of soda, sugar, salt and chocolate into a large mixing bowl and stir.
Then mix the vanilla paste into the Buttermilk. If you don’t have any Buttermilk, you can use milk and lemon juice as an alternative. The mixture should thicken after five minutes.
Next, make a well in the centre of the dry ingredients and then add the wet ingredients to the well.
The with a pallet knife fold the mixture until a dough is formed.
Then add the dough onto the baking tray and with floured hands mould and flatten the dough into a square.
Then using a knife cut the dough into 12 pieces then to each portion add a caramel to the centre and push down slightly to secure.
Add the tray to the oven and let bake for 30 minutes.
After 30 minutes, take the bread out and leave to cool for 10 minutes.
Finally, melt the chocolate and drizzle on top, followed by a dusting of cocoa powder.
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