In favour of great flavour; Bake Off champ Nadiya Hussain shares some delicious recipes from her new cookbook.
2. Add the tomato puree, salt and water. Cook for a further five minutes over a low heat. 3. Now add the turmeric, paprika and cumin, and cook gently for another five minutes. Keep adding small amounts of water if it starts to catch on the bottom.
4. Add the clementine peel cook for 10 minutes, until the peel is soft and almost falling apart.
5. Use a potato masher to mash all the peel - breaking it up intensify the flavour.
6. Add the fish, cover and cook for 10 minutes over a low heat. 7. Squeeze in the clementine juice. Once the fish is cooked, take the pan off the heat and sprinkle over the chopped coriander.
8. This dish is best eaten with hot basmati rice.
INGREDIENTS 175g plain flour 50g wholewheat flour 21/2tsp baking powder 1tsp fine salt 275ml whole milk 1 medium egg 100g cottage cheese 75g unsalted butter, melted and cooled 50g feta cheese, crumbled 1/2tsp wholegrain mustard 2tbsp fresh dill, chopped 1tsp ground black pepper 8 sundried tomatoes, chopped 25g pumpkin seeds METHOD 1. Preheat the oven to 200degC/ fan 180degC. Line a 12-hole muffin tin with cases. 2. Put the flours, baking powder and salt in a bowl, and stir everything together. 3. Now add the milk, egg, cottage cheese, melted butter, feta cheese, mustard, dill and black pepper. Mix it all together and spoon into muffin cases. 4. Top each muffin with a little chopped sundried tomato and sprinkle with the pumpkin seeds.
5. Bake in the oven for 20-25 minutes, or until a skewer inserted comes out clean.
INGREDIENTS For the sponge: 230g self-raising flour 1tsp baking powder 1tsp ground cinnamon 1/2tsp ground nutmeg 2tsp ground mixed spice 200g caster sugar 100g walnuts, chopped, plus extra for topping medium eggs 150ml sunflower oil 500g parsnips, peeled, ends trimmed and coarsely grated Zest of 2 oranges, plus extra for decoration For the frosting: 50g unsalted butter, softened 200g full-fat cream cheese 150g icing sugar Zest of 1 orange METHOD 1. To make the cake: Preheat oven to 180degC/fan 160degC. Grease and line the base of two 20.5cm sandwich tins with baking paper.
2. In a large bowl sift together the flour, baking powder, cinnamon, nutmeg and mixed spice. Add the caster sugar and chopped walnuts, mix with a wooden spoon, and set aside. 3. Put the eggs and sunflower oil in a different bowl, and beat for a few minutes. Now mix all the dry ingredients into the egg and oil mixture, along with the grated parsnips and orange zest. Mix until you have a thick batter (about two minutes). 4. Divide the mixture between the two cake tins, and level it off using a spatula. Bake for 25-30 minutes. The cakes should be golden, and a skewer inserted into the centre should come out clean.
5. Leave in the tins for 10 minutes, then turn out on to a wire rack and peel off baking paper. Cool completely. 6. To make the frosting: In a bowl, beat the butter with a wooden spoon then add the cream cheese and icing sugar. Beat until it all comes together, but don't overdo it, or the frosting will become runny. 7. Leave the frosting in the fridge until you need it.
8. Take your cooled cakes and sandwich them together using the frosting. Top the cake with lashings of frosting and sprinkle with walnuts, and some extra orange zest.
SAM WYLIE-HARRIS parades some medal-winning wines to raise a glass to the Summer Olympic Games (August 5 to 21) | Vidal Fleury Cotes du Rhone 2013, France (PS10.75, www.nywines.co.uk) - Decanter Platinum Best in Category: Red Rhone under PS15 A CLASSIC southern Rhone red with a fetching cherry-esque bouquet, it's beautifully concentrated with a forest floor of spiced black fruit and fine tannins entwined with black pepper. Compulsively drinkable.
| Chateau de Berne Rose 2015, Provence, France (PS13.99 or PS9.99 mixed case of 6, now until August 1, Majestic) - Decanter Gold WITH a striking square-shaped bottle, this ravishing rose hails from the vineyards of Chateau de Berne, a boutique hotel in one of the prettiest parts of Provence. A ballet slipper pink that's perfectly poised, the red fruits are coated with a creamy freshness with crisp acidity on the graceful finish. | Taylor's 20 Year Old Tawny Port, Portugal (PS34.24, 75cl, www.thedrinkshop.com) - Decanter Gold PORT is often thought of as the last wine of the night, but this aged tawny can be served lightly chilled as an appetiser to enjoy with parmesan or manchego cheese. A fortified wine that's fit for summer sipping, it has a spicy, raisiny character with a nutty note and honeyed finish.
| Extra Special El Meson Rioja Gran Reserva 2008, Spain, (PS9.98, Asda) - IWC running, this Rioja is a rhapsody of vivid ripe fruits, sweet spices, vanilla and toasty caramel that really shines through. Simply gorgeous and unbeatable value.
| M Signature Chablis Premier Cru 2013, France (PS15, Morrisons) - IWC Gold WITH Chablis producers warning us of a reduced harvest for 2016 and inevitable price increases, this own label Premier Cru from Morrisons voted Supermarket of the Year, IWC 2016) is a stunner and should be snapped up before it races off the shelves. A well-crafted mix of apple, melon and lemon with a discreet buttery finish.
| Finest Ventisquero Carmenere 2015, Colchagua, Chile (PS5.50, Tesco) - Decanter Silver THIS sunny red glugger sets the standard with its juicy, sweet black fruits laced with spice and a bouquet that's bursting with blackberry and cassis. A crowd pleaser destined for the barbecue king.
| Bindi Sergardi Chianti Classico "La Ghirlanda" 2013, Tuscany, (PS12.95, www.fromvineyardsdirect.com) - Decanter Silver A SUAVE sangiovese with generous forest fruit aromas, masses of moreish morello cherry and plum fruit, delightful floral notes and spice. Very smooth with a touch of oak in the background.