Nadiya's British Food Adventure

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Factual: Food & Drink

Nadiya meets fishermen, farmers, chefs and producers across the country.

To find out about the food she feeds her family, Nadiya meets fishermen, farmers, chefs and producers across the country and creates delicious new recipes inspired by their produce.

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Nadiya Hussain

Paolo Proto

Stephen Leigh

Martha Delap

Nadiya's British Food Adventure: Series 1: Episode 7: West Country

West Country

Episode 7

Episode 7: West Country

Series 1

BBC Two - Nadiya's British Food Adventure, Series 1, West Country

Nadiya is in the West Country to check out two of her favourite foods, jam and garlic.

In the West Country, Nadiya meets a jam maker and visits a garlic farm. She cooks doughnuts, pasties, summer salad and a cream tea.

Nadiya heads to the West Country to find out more about two of her personal favourites - jam and garlic. Before she heads off, Nadiya wants to cook up a tasty treat to keep her full on the trip and today that can only be one thing - a pasty. But being Nadiya, there is a clever twist to the traditional recipe - her filling is a real West Country combination of lamb and apple. It is as delicious as it is original.

On her trip west, Nadiya visits Sarah Churchill, who has her own preserve-making business called The Artisan Kitchen. Her jams are stocked in 400 shops in the UK and abroad and Nadiya wants to know her secret to making great jam. Nadiya joins Sarah picking strawberries, tayberries, redcurrants and gooseberries at a 'pick your own' fruit farm down the road from where she lives in Gloucester. Then they go back to Sarah's house and make a summer mixed-berry jam in her commercial kitchen, before Nadiya uses the jam in her indulgent and delicious jam doughnuts recipe.

Nadiya meets Mark Botwright at the South West Garlic Farm, where he has been growing garlic since 1997. Twenty years later, he is growing 100,000 bulbs on ten acres and selling to over 800 customers. Nadiya arrives in the middle of the harvesting season and helps dig up garlic bulbs, but it turns out to be harder than it looks! She learns that every part of the plant is edible and how to trim and dry the bulbs. Mark also shows Nadiya his unique preserved black garlic, inspired by an ancient Korean recipe. Based on everything she has seen and learnt, and keen to showcase one of her favourite ingredients, Nadiya makes apple, walnut and coriander salad with burnt garlic dressing, a recipe that chargrills the garlic over an open flame until the flesh is soft and the skin is blackened.

Nadiya then heads back to her kitchen and decides to bring her inventiveness to creating another twist on a classic West Country recipe, with a tropical take on the cream tea. Nadiya's involves a fast pineapple jam and an inventive coconut cream to go with the sweet square scones.

Nadiya's British Food Adventure: Series 1

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