All language subtitles for Nadiyas.Simple.Spices.S01E06.1080p.HDTV.H264-DARKFLiX

For as long as I can remember,
spice has been a part of my life,

effortlessly elevating
ordinary ingredients

into something sensational.

My mum, my nanny and my great nanny
before her all made incredible meals

with just a few humble spices.

These are the smells of home.

And now I want to teach you
what they taught me,

to create a whole host of
mouthwatering meals

for every occasion...

Mmm!

...using just eight simple spices.

This is what feel-good looks like.

Simple can be spectacular.

From the Bangladeshi dishes
of my childhood...

If I've got my hand on my hip,

you know it's an easy recipe -
I am chilling!

...to British classics
with a spicy twist,

and my own deliciously cheeky
mash-ups that fuse both my worlds.

Ooh! Got a kick.

Plus I'll be showcasing amazing
cooks from around the country...

It's a very special and
precious spice.

...celebrating the spices
they can't live without.

Yeah, it's going to be hot.

Spice just got simple.

So are you ready to cook up a storm?

Today, my flavour-filled favourite
dishes to enjoy with others.

When we're getting together, it's
all about the food that we love.

From a delicious chicken dinner sure
to get the party started...

Packed with flavour!

...to the best roast potatoes ever.

Oh, yes. Mmm, mmm, mmm!

And, finally,
my show-stopping sweet.

This cake alone is worth
getting together for.

MUSIC: Come On Over To My Place
by The Drifters

First, I've got
a crowd-pleasing pie

that's the easiest way to entertain.

This recipe is my heritage
in a pie on a plate,

and it's perfect for sharing.

My super simple shallow pie has
a chilli-speckled pastry encasing

a scrumptious masala-spiced
meat filling.

I absolutely love a plate pie.

Old-fashioned, yes, I know.

But all you need is a plate
that can go in the oven.

If you're having a get together,
like me, if you like to put

everything in the middle of
the table so people can help

themselves, it's perfect for
something like that.

First, heat up a splash of oil,
grate in a couple of cloves

of garlic and then add some diced
onions to soften alongside.

If you want to try a pie
for the first time,

I highly recommend you make
this keema one.

Keema translates as "mince",
and for this pie you need 450g

of lamb mince, spiced up with
three tablespoons of my one-stop

bespoke spice mix, Art Masala.

This is so versatile because
it's got a combination of

my favourite eight spices -
the four whole spices

and the four ground spices -
all mixed together.

It works really well with
the lamb mince because it gives it

a bit of a kick.

And now for a wild card ingredient,

a tin of drained butter beans.

Traditional?

Absolutely not.

Does it go with it?

Yeah, because keema...
You know, mince is very bitty.

So what I want to do is
add something that has got

some structure.

I am mushing up the butter beans,
just very roughly,

and that is going to really help
to mix with our keema and

help it to hold.

Stir that in.

And that's the pie filling
done already.

When it's cooled, add some
sliced spring onions and

chopped fresh coriander.

This is going to be hard not to eat
this straight out of the pan.

It's that yummy.

It is tough, but we are going to see
this plate pie through to the end.

And that means getting onto
the pastry base,

which couldn't be simpler
as it involves pressing a sheet

of ready-rolled shortcrust pastry
firmly onto an oven-proof plate,

then simply top the pastry with
the spicy lamb and bean filling.

I am so lucky that I grew up
in a Bangladeshi home

that was so vibrant and colourful,
full of delicious food,

and I'm British, and I get
to combine best of both worlds

through food.

And here I'm doing that by mixing
in a teaspoon of chilli powder

to a beaten egg to create
a pastry glaze.

Which is going to give it a little
bit of a kick,

and that's going to go really well
with the Art Masala.

Brush around the edges
so it acts as a spicy glue

to attach the pastry lid.

Then cut off the excess pastry,
leaving a little overhang.

This is going to help us to create
a beautiful pleated crimp

around the edge.

All you need are these two fingers

and you need this one.

Now, let me take you down
to my pastry and let me show you

how it's done. Come on.

Look.

Huh!

See that?

And just keep going until you have
the perfect pie border.

How cool is that?

I've not even broken into a sweat.

And look - we've already got
this beautiful plate pie.

Then paint the perked-up glaze
all over the top.

This is going to create
a beautiful shine.

We're going to get that spicy hit,
but we're also going to get

that beautiful reddish-pink hue
going all the way to the top.

A sprinkling of rock salt,
plus a couple of air holes to

let the steam escape.

MUSIC: Here Comes The Sun
by Gary Barlow

And my effortless pie is ready
to let the oven do the work.

# Here comes the sun,
doo-do-doo-doo

# Here comes the sun,
and I say... #

We love a get-together
in our house.

Any excuse to get together and eat.

I just want to get loads of food
in the middle of the table

where everybody can enjoy.

And this is where my keema
plate pie comes in.

# Little darlin',
it feels like years... #

I need sunglasses, it's that shiny!

Look at that beautiful
chilli glaze, and the smell -

oh, my goodness!

# Here comes the sun, and I say... #

My golden plate pie containing
all that spiced keema

is just the ticket for sharing.

That is pie perfection.

And I'm going to go in!

Oh, oh...

Oh, yeah.

It's all about that
delicious filling.

We've got that rich mince mixed with
the Art Masala, which is such

a balanced combination.

And those butter beans mashed in
just give it a lovely

kind of smooth texture.

And then our chilli, crusty,
really well-seasoned pastry.

Oh, my goodness.

Mmm.

There is nothing quite as
comforting as a pie.

And when we're getting together,
it's all about the food

that we love.

We love pies and we love keema,

and so we put the two together.

It's a little bit of us.

Next, my family's all-time
favourite side dish

that's sure to get your guests
begging for more.

Everyone loves a roast potato.

A good one can steal the show.

And, believe me,
this one is a better.

# Yeah, yeah, wonderful world,
beautiful people... #

Golden with turmeric
and glistening with tamarind,

these spuds are guaranteed to put
a smile on your friends' faces.

Bombay potatoes,

it's like the Bangladeshi version
of a roast potato.

Fluffy on the inside, sticky
on the outside,

and just very lightly spiced
with beautiful turmeric.

You guys are going to love them.

Start with a kilo of peeled potatoes
diced into roughly 5cm chunks.

Then salt the water.

And for a super cool way
to spice up the spuds,

add two teaspoons of turmeric
to the pan too.

So we are going to have seasoned,
flavoured potatoes before

we've even really done anything.

It's going to give it a subtle
flavour, but it's going to give us

a really intense colour.

Bring the pan of water to the boil
and leave to simmer.

I love any excuse to eat
with people I like.

I just love having people round.

And if I was going to pick
a favourite, especially

when we're getting together,
it'd have to be Bombay potatoes.

They come, they eat the potatoes,

they take the potatoes home
in Tupperware

and then they come back again.

The power of Bombay potatoes!

And a two-minute parboil
will do the trick.

I love that smell.

It's so strong.

You wouldn't know there's
any potatoes in here.

It just looks like turmeric soup.

Simply drain.

Oh, my goodness. It's like...
The turmeric has gone right

the way through the whole potato.

When you start using spices in
different ways, you learn

to become really creative with it.

Now for my super special spud
coating, which uses one of

my trusty staples - ghee.

It creates such a beautiful
aroma and such a beautiful flavour

that works really, really well
with the turmeric.

Everything about this dish
is balanced.

Heat the ghee up in the oven
and get on with the dry ingredients.

Two tablespoons of plain flour
plus two tablespoons of

semolina for crunch.

And now for a nifty hack.

And now this is my special
ingredient.

It's baking powder.

So a teaspoon of that in there.

When the baking powder hits
the potato, it reacts and it starts

to create little air bubbles,

and then when that bakes in there
it creates a really crispy texture.

So if you're ever making
roast potatoes,

just sprinkle a bit of baking powder
before you bake them.

It's going to change your life.

Mix that through, then add the dry
mixture to the potatoes and toss

until they're all completely
covered.

Then get the get out of the oven
and carefully add the potatoes

to the hot fat.

I'm out to impress, so
I'm adding onion quarters and

an entire bulb of garlic too.

They're going to roast slowly
and become really lovely and sweet.

Give them a little kind of shake.

They are already packed
with so much flavour.

Just sprinkle with salt
and get them in the oven.

My dad ran restaurants
his whole life.

His Bombay potatoes were unlike
any other Bombay potatoes

I'd ever eaten.

He had a secret, and I'm going
to share that with you.

But first let's get out
my spicy spuds.

Oh, yes.

Oh, yes, yes, yes.

They are crispy and beautifully
spiced with turmeric, and the onions

have really softened down
and the garlic has just almost

confited in the ghee.

And now for the big moment.

We are going to turn these into
Bombay potatoes

using my dad's very secret -
not secret any more -

ingredient, tamarind.

That was the thing that my dad used
to put in his Bombay potatoes

that nobody could work out.

Now you can make Dad's famous Bombay
potatoes in your kitchen yourself.

Get yourself some tamarind.

I'm using 260g of tamarind
sauce here.

Make sure everything is
fully coated.

What this is going to do is create
that really sticky,

kind of delicious sauce
that coats a Bombay potato.

And now the coated spuds
need a final blast of heat.

When that tamarind sticks
to the potatoes and the onions

and the garlic, all of those
flavours slowly develop.

Beautiful!

Now, just to finish it off,
I'm going to add

loads of coriander.

My Bombay roast potatoes, infused
with turmeric and sticky

with tamarind, will steal
the show at any get-together.

Turmeric has staying power.

You can see how beautifully
yellow that potato is.

Best Bombay potatoes ever!

That turmeric does not get lost
and that crispy coating has

been soaked in that beautifully
tart, sweet tamarind

and then the roasted onion
and the garlic!

That's how you cook a potato.

In the leafy suburbs of Leicester
is a food writer whose family life

goes hand-in-hand with spices.

Gurdeep Loyal loves how the dishes
he creates connect his two cultures.

I'm from a huge Punjabi family,
and when I think of get-togethers

I just think eating and drinking
is kind of just the rhythm

of everything that we do.

Food is the thing
that just unites us.

So today I'm making a chocolate chai
shoo-fly pie, which has

ajwain spice through it.

It's a real crowd-pleaser.

Ajwain is one of
my favourite spices.

It's also known as carom seeds,
and it has this incredible

aroma that's kind of
a mix of sesame and thyme.

And it's really good
in sweet dishes.

So the first thing I want to do
is I'm just going to sprinkle

the ajwain over this ready-rolled
pastry.

It just gives it a real sort of
nutty pop of flavour.

I grew up cooking with my mum,
Bobby, from the age

of about four or five.

So this is a twist that
I have learnt from my mum

because when we make samosa pastry
we always put ajwain

into the samosa pastry.

So this is kind of me remixing it
into my chocolate chai pie.

So this is my mum's chai mix
with ajwain that

she uses to make masala tea.

It's got a range of spices,
like coriander, ginger,

cloves and allspice, cinnamon.

This is going to go into our
dry chocolate crumbs.

A shoo-fly pie is a sort of
molasses crumb pie.

It's a bit like having
kind of chocolaty crumble

inside a pie shell.

Just rub butter into those dry
crumbs until you've got

delicious, chocolaty rubble.

Today I'm going to be cooking
for my mum’s birthday.

We're really big on kind of
family celebrations,

and ajwain"s always been a staple
in our kitchen.

So that's why I'm cooking this
for my mum.

I'm just going to pat these crumbs
into the pastry case

and then this is ready
for our wet mix.

I'm going to put all of this
golden syrup into the bowl.

Two tablespoons of black treacle.

Over the top of that,

some dark chocolate.

Exactly what you want for a treat.

We're going to cover that
with some hot tea.

The word shoo-fly pie comes
from the fact that

it's full of treacle and syrup.

And therefore when it was originally
made, in the Deep South

in America, it would attract
lots of flies.

And so people had to shoo
the flies away.

And that's where "shoo-fly"
comes from.

And you're going to end up with
a really decadent chocolate liquor,

which is just going to go
over the top of our crumbs.

Take the last of those chocolate
crumbs and we're just going

to sprinkle those all over the top
of that wet mix because it helps

create a really nice crust.

So now that is ready to go
into the oven.

I'm second generation
British Indian.

I don't feel like I'm half-British
and half-Indian.

I feel 100% British and
100% Indian at the same time.

And for me food is a really sort of
joyful way of expressing that.

I'll get the snacks.

I'll bring the water. OK.

When I call home, we don't sort
of answer the phone and say,

"Hi, how are you?"

We say, "Hi, what have you made?"

It's, like, the first thing that
we talk about.

Hi! Hello!

Making this dish for
a family get-together just

makes me feel really full
of joy and love.

Happy birthday!

That looks amazing!

That looks delicious.

You got the big piece!

Thank you.

I love seeing my family's reaction
to my cooking, especially

when it's a delicious celebratory
dish like this pie.

I can taste the ajwain.

It's like when we make
the samosa pastry. Yeah.

Mmm, mmm.

That is so tasty.

Next, I've got a winner winner
chicken dinner.

Entertaining isn't always easy,
but my stress-free marinated chicken

is an ideal way to cook for a crowd.

# So enjoy yourself

# It's later than you think... #

Coated in a spicy yoghurt crust,

these moreish morsels are just
the thing to pile high

on a platter and pass around.

If you guys are having
a get-together I have got

the perfect dish for you.

Chicken marinated
in yoghurt and Art Masala.

This recipe is really, really easy.

And my super simple marinade kicks
off with 250¢ of Greek yoghurt.

Yoghurt really takes flavour,
and yoghurt naturally

is really good at tenderising meat.

So really, really good place
to start.

Next, a splash of oil
and some seasoning.

Plus ginger and garlic pastes
for a fresh zing.

And then I'm opening up
my spice box for six.

Yes, six tablespoons of
my Art Masala.

See? We're not messing around.

So there are levels of Art Masala,
you know, like a hint,

but when it's something like
a marinade you can really up it,

you know, like you can go
a level higher

and really kind of ramp up
that flavour because remember

you've got that yoghurt in there
and that is going to dilute

the flavour quite a lot.

Now add a quartered onion
and a handful of fresh coriander

for substance and sweetness
to a blender and blitz.

So fragrant, really pungent,
in a good way.

That is exactly what a marinade
should be.

There's no room for weakness here.

Then to prepare the chicken,
score each piece several times.

In those little cuts that I've made,

I want to make sure
that yoghurt gets in there.

So we want this to be the most
flavourful chicken

you've ever tasted.

So just, like, smother it!

Then cover it up and leave
to marinate for a few hours.

This marinade is so versatile you
can use it for all sorts of things.

You could do a whole roasted
fish with this marinade.

You could do halloumi.

You could roast veg.

But for a stress-free hang-out,
nothing beats a juicy chicken leg.

We want to be able to roast
the chicken, crisp up that skin

a little bit. So let's just take
some of that yoghurt marinade off.

You can see it's stained
the chicken.

That is where those lovely spices,
that Art Masala mix,

has penetrated into that chicken.

Oh, it's going to be good.

A drizzle of oil and
my chicken is ready to roast,

whilst I make the most of
the leftover marinade.

We are not going to throw this away.

Goodness, no. No, no, no.
We don't throw things away.

This is packed with flavour.

We're going to turn it
into a beautiful yoghurty,

rich thick sauce to go right
on top of our chicken,

and start to cook this sauce out.

You'll see it start
to become darker.

Going to add some water
to this to help to loosen it.

And then we are going to just
slowly reduce it.

And now my perfectly roasted
chicken is ready to meet

our delicious sauce.

Oh, yes! Look at that.

So fragrant.

Succulent, delicious chicken.

You can see that skin,
lovely and crispy.

The sauce has thickened. It's rich.

We've cooked out the spices.

We've got onion in there and
that's cooked down, made it really

lovely and sweet.

Dollop bits of this delicious sauce
all over your chicken.

For freshness, I like to finish with
some thinly sliced

chillies and ginger.

That is a plate full of flavour.

Cooking for people does not
have to be stressful.

How easy was that?

My tender golden chicken, marinated
in yoghurt-infused Art Masala

is a sure-fire hit for any occasion.

This is the kind of thing you want
to make when you are cooking

for a crowd.

Mm. That chicken is succulent, and
the Art Masala has worked

its way through the chicken.

This is the perfect recipe
if you're having a get-together.

You want something that's simple,

but something that blows
everyone away.

And this is exactly what you need.

Next, I've got a spice combination
that's a match made in heaven -

or even my kitchen.

I've made hundreds of cakes
for get-togethers.

This one was an instant hit
with my family, and I hope

it is with yours too.

# You to me are everything

# The sweetest song
that I could sing

# Oh, baby... #

My zesty lime cake, fragrant
with fennel, toasted coconut

and a secret layer of sticky fudge
is the sweetest way to celebrate.

Is it even a get-together
if there isn't cake?

It isn't!

Whenever |I've got people coming
over, my first thought is,

"What's the cake?
What's the dessert?"

And I've got an easy way to ensure
my cake is a show-stopper.

I love Bundt tins.

The tin does most of the work.

It's creating that beautiful shape
so I can do less of the work

and I can still have something
really gorgeous.

First, grease the Bundt tin
with melted butter.

Be very generous and brush
the inside of the tin.

Get into all of those nooks
and crannies because your Bundt

will get stuck, and nobody
wants a stuck Bundt.

And, to be extra
sure that won't happen,

dust the inside with flour.

Swirl that tin around and make sure
you get into all of

those sharp edges.

First up, it's my surprise
layer of fudge,

which could not be easier,

starting with 150g of toasted
desiccated coconut

and a tin of condensed milk
mixed together.

Oh, it's good. So good.

So spoon the mixture into the base.

And you want an even layer.

As the cake steams and cooks,

this secret little coconut condensed
milk layer turns into fudge.

How simple is that?

Now for the star of the show,
the cake mixture,

which I'm going to spice up with
a teaspoon and a half of

fennel seeds, toasted.

We've grown up using fennel in
both savoury and sweet.

We have lots of sweet Bangladeshi
dishes that use coconut,

and fennel is just a natural
pairing.

My grandad probably ate fennel
and coconut his whole life,

but not in a cake form.

So if there was anyone that I could
bring back to feed a slice of

cake to, it would be him.

As soon as the fennel seeds
have turned golden,

turn off the heat.

This completely changes the flavour.

This one is a very strong
aniseed flavour.

This one, less strong
but slightly more cinnamony.

And it's simple things like this
that will make you so confident

cooking with spices.

Grind down the fennel seeds
to a fine powder

and then it's time to make
the light and airy cake layer,

which needs eight eggs and 250g
of soft brown sugar mixed together.

What you're looking for is a mixture
that's really light and fluffy,

and it should leave a trail behind.

And that's when you know you've got
loads of air.

Add in the fragrant ground fennel,

and then it's time for
my second spice -

one-and-a-half teaspoons
of ground cinnamon.

The second you open it,
it's like gingerbread.

And it works really well with
the toasted coconut.

And now, for a complete flavour
contrast, the zest of four limes.

I want to add some freshness.

We already know that coconut and
lime are a classic combination.

Why fix it?

It's not broke.

Time for the final element.

Sieve in 250gq of self-raising flour
and then work through the mixture.

So we have to be really careful
and make sure that we keep

all of that air in there,

make sure we get rid of
any of those lumps.

Now just pour that lovely light cake
batter on top of the coconut fudge.

Take your time.

It's going to be amazing.

# Baby

# Sweet baby... #

Then my double-Decker delight
needs to bake.

Once my beautiful Bundt
has had a chance to cool,

I need to reveal it
in all its glory.

Look at that.

And when I said the tin
does all the work,

look at that beautiful shape.

Oh, my goodness. It is to die for.

And even though my two-tone creation
looks pretty fantastic already,

I'm making a quick icing using
1909 of icing sugar and

60ml of coconut cream.

I love coconut cream.

It's because it becomes really
creamy and it's thick

and we've got coconut in this cake.

So just gently mix that in.

Then something
I couldn't enjoy more -

cake decorating.

Take our icing,
one spoon at a time,

and then just gently let it flow.

Just taking your time.

It's just doing these little
kind of details,

making sure the icing is in each
of those ridges, is going to

make all the difference.

And when you're feeding people
you love, you want to go all out.

So I'm adding candied fruit
and edible flowers too.

Just look at that.

Proof that simple
can be spectacular.

My show-stopping spiced Bundt
is the crowning glory

to any celebration.

Look at that beautiful
coconut fudgy layer.

Mmm. Mmm, mmm, mmm, mmm!

It's such a surprise.

Those spices sing in that
light, fluffy cake.

You really get that toasted
fennel and that cinnamon,

and it just all works
so well together.

This cake alone is worth
getting together for.