‘Much like any celebration, just be prepared’: Nadiya Hussain on Ramadhan, Eid, and her latest cookbook Rooza

Across the globe, billions of people will soon be observing Ramadhan, which begins on 28^th February 2025 and concludes with the celebration of Eid on 30^th and 31^st March.  

Paying tribute to the vast and diverse range of cuisines, cultures and food traditions of the Islamic world during this holy month is Rooza (which roughly translates to “fasting”), the latest cookbook from bestselling author and TV chef Nadiya Hussain. Featuring beautiful photography and a dazzling array of sweet and savoury recipes, this book is at once a culinary exploration and a valuable source of inspiration for accessible, delicious recipes from countries across Africa, the Middle East, and South and Southeast Asia.    

We sat down with Nadiya to learn more about the inspiration behind her new cookbook, as well as what a day in the life looks like for her over the course of Ramadhan, and her top tips on how to prepare food for Suhoor, Iftar and Eid.   

What’s a day in the life for you during Ramadhan? 

For me, it’s about getting up early, before everyone else, and having a cup of coffee (decaf as it may be). I slowly potter around, get some breakfast bits ready for the kids, and then as soon as they’ve eaten, we’ll pray together. We pray a little bit at home, then my husband and I will go to the mosque and pray. And usually on the way back, we stop off at the gym to do a light, really small workout.  

Then we come home, have a tiny nap before the kids go off to college, sixth form and school, and then we start work. Often, I like to try and do as much work as I can from home because I’m quite exhausted and a lot of the jobs that I typically do require me to eat, and I can’t eat. That’s also when I like to do my gardening, because I like to be out in the fresh air.  

About three hours before sunset, I’ll start prepping for dinner. As soon as we’ve eaten at sunset, we’ll pray and then sit and have a chat about how we’re getting on and what Ramadhan means to us. Then we’ll go off to the mosque for a long two-hour prayer. The mosque always gives you a sweet, delicious cup of tea at the end, so we’ll have a cup of tea and give lots to charity on the way out. Then we go home, and we do that for 30 days.  

It’s literally the best month of my life. I see my kids more, I’m much more in tune with who I am, I feel much more mindful, I feel much more rested. It’s a beautiful change from the hamster wheel that is life. You’re still on the hamster wheel, but you’re much more mindful when you don’t eat. You’re much more grateful. 

What is it like observing the holy month of Ramadhan as a professional cook?  

In some ways, I think it’s made that meal that I make for Ramadhan for 30 nights even more special. This is the time where I cook solely for my kids and family, not for my job, not for work, not for creativity, not for mindfulness or for my mental health. Because I do it as a job, I’m never out of the kitchen, ever, but I love being in the kitchen during Ramadhan. 

What inspired you to write Rooza? 

This book is something that has been bubbling away inside of me for the last four or five years – I just needed to find the right time to write it. It was really important to me to showcase countries from all around the world where people celebrate Ramadhan and Eid and observe this really holy month.  

Doing the research for this book was really cool, because there are very few places in the world where there are no mosques and there are no Muslims. It was interesting to see how food varies around different countries, just like it does for me: even though I will cook something like a biryani during Ramadhan, I may also make a lasagna, hotpot, or pie, but that’s because I’m British and Bangladeshi.  

It was a complete joy researching some of that food and trying to see how I could adapt it for our UK readers and buyers. I wanted to make sure every single recipe was accessible, because when you are doing recipes from all over the world, there are often ingredients that are really hard to find. They are beautiful, delicious recipes that lots of people may not recognise, but – barring one or two ingredients – everything in here you will find at your local supermarket. That, for me, was the most important thing. 

What’s the most interesting recipe you learned about in the process of writing the book? 

For me it was something like Kunefe, which is a Syrian dish. I’d had it before but never made it, and I was like, “no, I’m definitely going to put this in the book.” It’s kataif pastry (or vermicelli noodles, whatever you can find) that you cook in butter, and then there’s mozzarella running down the middle, but it’s a dessert. You bake that in the oven until the mozzarella is really stretchy, and then cover that in a sweet, fragrant syrup. It’s so good, so syrupy and crispy – it’s out of this world.  

There’s lots of stuff in here that people are going to look at and think, “I don’t know what that’s going to taste like” – dishes like Thala Guli, which are sesame balls from Sri Lanka that are so delicious if you want a little sweet treat but not a full slice of cake. There’s something in here for everyone. 

What advice would you give to someone who might be cooking for themselves or their family for the first time this Ramadhan? 

One thing I always try to remember is to be easy on yourself. If you are fasting, just be kind to yourself, because when you’re not eating all day and all you’re really thinking about is food, you end up giving yourself way too many jobs and making way more than you can eat. 

So, take it easy, keep it simple, know exactly what you’re going to cook every single day. I think that’s really important, especially when it comes to actually making the Iftar.  

But when it comes to Suhoor, when you wake up to have your breakfast, don’t eat your leftovers because often that’s the one thing that you’re not going to want to eat. You want to make sure you eat something that’s really hearty, filling and wholesome that’s going to last you the whole day. We like to do things like chia puddings, porridge, toast, eggs, lots of nuts, fruit and plenty of water and electrolytes. Always have your electrolytes in the morning, as that’ll keep you hydrated, and then go hell for leather when it comes to Iftar and enjoy it. 

Are there any particular recipes you’d recommend, especially for those who might be new to this kind of food preparation? 

I’ve tried to keep all the recipes as simple as possible, but there’s a delicious Babousa recipe, which is a semolina cake from North Africa. It’s really simple, and quite a flat cake, so there’s no worry that it’s not going to rise or bake properly. It’s foolproof if you’re going to do a cake – you just bake it and douse it in syrup – and great for a little sweet treat after you’ve broken your fast.  

It also makes a really good gift, because Ramadhan is about sharing. I always cook more than I need (it’s a huge problem, I don’t know how not to do it!) so I have Tupperware ready and pack little pop boxes to give out to the neighbours. They then know that we’re fasting and it’s lovely to be able to share that with them. 

Do you have any specific tips for celebrating and preparing for Eid? 

Much like any celebration, just be prepared. Start preparing 10 days in advance: If you’re making samosas or something needs marinating, cook or pre-cook it and freeze it. If you’re making a huge cake, make the cake, wrap it in cling film, pop it in the freezer, and defrost it just before you’re ready to decorate.  

There are so many ways of getting ahead because it is really hard when you’ve gone for 30 days without eating during sunlight hours. There is nothing more jarring than that first cup of tea on day 31 when it’s Eid and you’re like, whoa, something about this feels like I’m committing a sin! But yes, my advice is to prep in advance. 

Rooza is out now.