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Cook from the Book: Fast Flavours

by Morgan Hayden-Kent

published on 5 November 2021

Nadiya Hussain is no stranger to bold flavours. With bestselling cookbooks like Nadiya’s Kitchen and Nadiya Bakes, and a host of popular TV shows, her effortless approach and and wildly creative recipes have won a legion of devoted fans.

Nadiya’s new book, Nadiy’s Fast Flavours, is all about maximising flavour while minimising effort. Each chapter is guided by a different flavour profile (including sour, sweet, earthy, fruity, and spicy) so you know exactly where to turn when a particular craving hits. In typical Nadiya style, there are plenty of quick midweek meals, family friendly dinners, creative bakes, and a variety of familiar favourites with a twist. You can also follow along with the accompanying BBC2 cooking show to innovate and refresh your weekly meal rotation.

To get a sense of what it’s like to cook from the book, join our amateur cooks as they try their hands at their favourite recipes.

From the book

Who: Ella Watkins – Senior Publicity Manager, Michael Joseph

What I made: Saag Paneer Pilau

What I thought: This was really easy to make – basically pop it all in a pan and let it cook away! I was a bit unsure of the combination with egg and pickled red cabbage, but they go really well together and the pickled red cabbage is definitely a must for adding an extra hit of flavour. A nice, healthy dinner that can be ready in half an hour after work.

Who: Ellie Morley – Digital Marketing Manager, Michael Joseph

What: One-pan Cheese and Egg Sandwich

What I Thought: This was unlike any cheese toastie I’ve ever made! It was equal parts flavour and comfort food – perfect for a chilly autumn weekend brunch. The recipe was incredibly easy to follow, and the one-pan element made washing-up a breeze. I particularly loved the addition of herby chives with the egg-mixture. I did omit the chunky pickle but that aside it was delicious. This will definitely become my new go-to lazy weekend snack!

Who: Amy Davies – Jamie Oliver Brand Manager, Michael Joseph

What I made: Roast Trio of Cheeses

What I thought: This dish is ridiculously indulgent – why have one cheese when you can have three?! It’s really easy, filling and delicious. The pomegranate is a perfect balance to the hearty potatoes and onions, and cuts through the saltiness of the cheese(s) nicely.

Who: Kallie Townsend – Publicity Assistant, Michael Joseph

What I made: Cranberry Crumble Bars

What I thought: As a sweet-treat enthusiast (more the eating than the baking), combining two of my favourites (crumble and scones) was a no-brainer. These delicious grab-and-go cakes are sure to brighten up any autumnal day! They were really simple to make – create the dough, add the filling and crumble the remaining dough on top – perfect for a lunchbox filler or working-from-home snack. While my local supermarket didn’t have any frozen cranberries, fresh ones worked just as well and combining them with lime was a brilliantly refreshing change to more ‘traditional’ cake flavours. Now excuse me while I go and grab another one for breakfast.

Who: Sophie Shaw – Marketing Manager at Michael Joseph

What: Peach Frangipane Slices

What I Thought: I couldn’t find peaches at the supermarket so I improvised with plums – hopefully Nadiya would approve! These are super easy to make, you just have to mix everything together for the frangipane, slice the peaches (or plums!) and then layer everything up on the puff pastry. The almonds and the fruit complement each other really well and they also look quite impressive, although I think my presentation skills need a bit of work!

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