Nadiya's British Food Adventure

Nadiya's food tour of Britain begins in the home counties. The first recipe is one of the first things Nadiya learnt to make as a child living at home - cheese scones.

Nadiya Hussain explores the culinary traditions of the Peak District and surrounding areas, beginning by putting her own twist on the classic Bakewell tart. She then joins Ian Barrett to learn how to make Derbyshire oatcakes, before using them as a casing for her potato and dill samosas.

Former Great British Bake Off winner Nadiya Hussain is in East Anglia as she continues her culinary road trip around Britain, going out to sea with Norfolk fisherman Richard Matthews to catch crabs for Vietnamese-style summer rolls. She then heads to Ely in Cambridgeshire to meet potato farmer and crisp factory owner Ross Taylor, using his snacks to make a crisp, chocolate and salted peanut dessert. Back in her kitchen, Nadiya creates a ploughman's cheese and pickle tart, and a herby chicken and potato salad.

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.