Nadiya's British Food Adventure Episode Rating Graph

Nadiya Hussain samples what London has to offer, heading to Beckton in the east of the city to visit an indoor urban farm in an industrial estate that uses hydroponics and aquaponics to rear fish and grow vegetables. She then heads north to Holloway, to meet chef Pratap Chatal, who runs supper clubs in his home where he showcases his revolutionary idea of cooking his food with fragrances.

Nadiya Hussain takes a culinary road trip across Yorkshire, meeting fisherman Frank Powell near Bridlington and using some of his catch to cook baked sea trout with sun-dried tomatoes and lemons. She then heads to Huddersfield to sample local halloumi made by Syrian refugee Razan Alsous, creating watermelon and halloumi skewers. At home, Nadiya makes rhubarb and custard ice-cream sandwiches and Yorkshire puddings filled with strawberry jam and custard.

Nadiya Hussain takes a culinary road trip through Scotland, joining professional forager Gary Goldie at Airds Bay in Argyll and Bute to pick hogweed and sea arrowgrass to use as flavourings for a wild curry. She then heads to the Cairngorms National Park to visits the Blair Atholl watermill run by baker Rami Cohen, grinding her own flour to bake Indian five-spice soda bread, served with a red lentil dish. Back in her kitchen, Nadiya creates a vegetarian haggis tarte Tatin.

Nadiya Hussain heads to the West Country, picking fruit with jam maker Sarah Churchill and creating a mixed berry conserve to use in doughnuts. She also visits garlic farmer Mark Botwright and is put to work digging garlic bulbs, which inspires her recipe for apple walnut and coriander salad with burnt garlic dressing. Nadiya also puts her twist on local classics, with a tropical cream tea, and lamb and apple pasties.