Time to Eat with Nadiya (2019–…): Season 1, Episode 2 - Baking Made Easy - full transcript

[gentle music playing]

[lively music playing]

[Nadiya] Today, my easy-peasy bakes
for when you're in a hurry.

That's like cheating heaven.

A fast-track meat feast

that makes multiple moreish meals.

You know you wanna eat that!

The quickest loaf ever.

This is my ticket
to an evening on the couch.

And my speedy family-friendly fish bake...

This was the easiest meal
you could ever make.



...buys a new mum precious time

to spend with her little one.

What could you do in half an hour?

-Have a really lovely cuddle with Monty.
-Yeah.

[Nadiya] When life's really busy,
you may think

you haven't time to bake,

but with this no-fuss recipe,

you can rustle up a feel-good treat.

It's safe to say that I love baking,

but it can take time and effort.

This dessert, however, is so stress-free

I can make it with my eyes closed.

Well, nearly.

[upbeat music playing]



Quicker than baking a cake,

my sweet and sticky banana tarte tatin

is totally irresistible.

If you're doing a tarte tatin
with apples or pears,

it's a little bit scary

because it's a lot more cooking
and more time.

Actually, it's not that scary.

I'm doing it with bananas,
so nature's already done

the cooking for me.

They're lovely and soft.

So that's that, time saved already.

So, now onto our pastry.

I am not about to go and make
my own puff pastry.

The shop-bought stuff is amazing.

Like, why make it?

Ready-rolled will be even speedier,

but I like my tarte pastry thick.

Cut it two centimeters wider
than the pan you're cooking in.

We're not looking for a perfect circle,
although I must say,

that's not too shabby.

See how simple this is?

Pop your pastry in the fridge to chill.

Ready for a zippy caramel?

First things first, the pan.

That's quite important. You want a pan

that you can put in the oven,
'cause I have made a tarte tatin

with a... with a pan
that has a [chuckles] plastic handle.

Don't worry, I ate the tarte tatin.

[laughing] I just chucked
the pan away afterwards.

So, it has to be ovenproof.

Pop that on a high heat.

Add 75 grams of butter.

Straight in. Just gonna let that melt.

Add 100 grams of sugar.

Use brown to get the caramel color fast.

I'm just gonna give it a quick stir

just to mix the butter and sugar in.

I want the sugar to dissolve first.

Easy, right? So far, easy peasy.

In a matter of minutes,

the sugar crystals will dissolve

and the caramel thicken and darken.

So, look at that.

It's gone from being butter and sugar

to what looks like something
that's really lovely and fudgy.

So I'm gonna turn the heat down,
really, really low.

In with 50 grams
of roasted chopped hazelnuts.

And pop those straight in.

Swirl that around.

Assembling couldn't be easier.

Bring on the bananas.

So, that's been chilling in the fridge.

Right, get the pastry,

and you pop that straight on top.

And then just kinda do this kind of...

tucky-tucky thing
where you just kinda lift

a little bit and tuck underneath.

And what you're doing is...

basically creating a vessel
for your caramel to sit in.

Slit to let the steam escape.

Okay, so that needs to go
straight into the oven.

Give it 30 minutes at 180 degrees.

Now, speedy ice cream.

This is the easiest ice cream
you'll ever make.

A normal ice cream

is made with custard and cream,

and then you have to churn it.

This is lots of cream [chuckles]
that you freeze.

It's really easy and it's delicious.

My ice cream takes just five minutes
and only three ingredients.

Add 500 mils of double cream.

You may never buy shop-bought ever again.

And my secret weapon:
a tin of condensed milk.

Add any flavor you want.

This is a favorite.

I love cardamom.

This smell has taken over the kitchen.

It's so strong.

But less is more.

Otherwise your ice cream's gonna taste
like my mom's spice cupboard.

[cheery music playing]

And then let the machine
do all the hard work.

In just three minutes,
you'll have stiff peaks.

See that?

That's what we want. Perfect.

All it needs now is to be frozen.

Make triple the quantity.

Some things just don't need words.

And that's dessert in the bag

for the next two weeks.

[pastry sizzling]

Look at that.

That is ridiculously easy baking.

Ready, steady, commit. I can do this. Go!

Just gonna lift that off.

Wait, you can't see first.
I have to have a look first.

[exhales]

[excitedly] Yes!

Look at that! [laughs] Oh!

[upbeat music playing]

Happiness on a plate.

Half the time

of a traditional tarte tatin
and so easy.

[pastry crunching]

Big dollop

of ice cream.

This is why I bake.

This is the kind of dessert
that you would see

on a fancy restaurant menu.

And how easy was that?

You don't need to go out.

Make it at home
and eat the whole lot yourself.

[soulful music playing]

[Nadiya] We're all living
at 100 miles an hour,

but if we can save time in the kitchen,
we can spend it on the things we love.

-[birds chirping]
-[Nadiya] Anyone who's had a baby

will know it's difficult to find
even ten minutes for yourself.

Today, I'm here to meet a first-time mom

and help to lighten her load
with one of my favorite time-saving bakes.

[camera shutter clicks]

I've come to the outskirts of Bristol

to see Amy,

a new mom
who runs a busy children's charity.

-[indistinct chatter]
-She's asked for a simple quick recipe,

so she can spend more time with Monty.

-How old is this little one?
-[Monty coos]

So, Monty is 13 weeks tomorrow.

He's so little, and he's so cute,

-and he's just so happy.
-Yeah.

[Nadiya] So, like, talk me through life
right now.

-What... Are you... Are you back at work?
-Okay, so...

Yeah, so life's really busy.

Up until quite recently,

getting out the door by midday
was like an achievement.

[stammers] And I can do that now.

-[chuckles]
-Um, but with being back at work,

I'm just so worried about having the time

to be able to, you know,
make the right thing

-whilst also making it taste really great.
-Yeah.

Would mommy boil an egg successfully?

Can you boil an egg successfully?

Um, I could probably burn it.

I could probably burn an egg.

[stammers] You've got
a really difficult job today.

Lots of people conjure up this image

that it's hours in the kitchen.

Let's face it,

none of us have the time to do that.
I certainly don't.

And I know when I had the kids,
the one thing I've really relied on

was my oven.

If I can cook an entire meal in the oven,
set it on a timer,

it means that I don't even have
to look at it. I don't think about it.

So, I think it's a really good place
for you to start.

[Nadiya] My crunchy fish bake

is one of the first things
I made for my kids.

Only ten minutes prep,

brilliantly useful when life is busy.

Just a few simple ingredients

thrown in together.

White fish, bite size.

-Is that too big?
-No, that's fine.

-Depends on how big your mouth is.
-Yeah.

[Amy laughs]

[Nadiya] Cherry tomatoes,

a spot of fresh chili,

and effortless onions.

This is just me saving time
and being a little bit lazy.

I hate peeling onions.

So when I've got spring onions,
I can get the flavor of an onion

without the hard work of peeling.

They will cook much faster
than the normal onion,

so win-win.

[knife taps]

-[Amy] A Iot of veg going into this dish.
-Yeah.

This is actually really, really easy,
isn't it?

[Nadiya] A little smoky paprika hit,

then my ultimate hack to turn this

into a hearty meal in a hurry:

tinned spaghetti.

You know what?
I always have a can in my cupboard,

as do many people.

And I'm always looking for different ways
of using that can of spaghetti hoops,

and this has saved me
on so many occasions.

[Amy] I think most people

will be really shocked

when they see
that you use spaghetti hoops.

There's nothing wrong with it.
It saves time,

something we all wanna do.

You know, I wanna spend more time

with my kids, as you do Monty.

This might wake him up.

-[processor rumbles]
-[Nadiya] For the crunchy topping,

we're using breadcrumbs.

They're useful in so many dishes.

Make them in bulk
and have them ready to go.

-[processor stops]
-He's in a deep sleep.

There you go. Garlic granules.

-Granules?
-Yeah.

-Have you never seen them before?
-Never.

Right, so this is going to save you
so much time.

When I don't wanna peel garlic

but I want
that lovely strong garlic flavor,

just use garlic granules.

-[Amy] It smells great.
-All right.

Right. Now we're ready to...

put it all together.

If we were not here gasbagging,

we could've done this
in about ten minutes.

Yeah.

-If that.
-Yeah.

-And he sleeps for six hours so...
-[laughs]

...you could get everything done.

[upbeat music playing]

Make sure everyone's got
a little bit of fish,

bit of broccoli.

Little bit of everything.

[Amy] Okay.

This is actually so easy.

You can do this, see?

[Nadiya] Pop them in the oven
at 180 degrees.

So, they'll be in there
for about half an hour.

-Okay.
-What could you do in half an hour?

-Have a really lovely cuddle with Monty.
-Yeah.

-[Amy shushes gently]
-[pleasant music playing]

[Monty fusses]

[Nadiya] This is what it's all about,

saving time in the kitchen
to spend with family and friends.

[Nadiya] She's been busy cooking away
in there.

-Check these out.
-[friend 1] Oh, my goodness!

-You guys sound surprised.
-[friends laugh]

-They know me well.
-[laughing continues]

-[soulful music playing]
-[Nadiya] Crunchy, hearty,

smoky, and rustled up in no time.

Okay, so this was the easiest meal
you could ever make.

-It's brilliant.
-[friends murmur]

I'm hoping that it tastes good.

Wow.

[Amy] Tastes good, doesn't it?

I think you need to tell me the recipe.

-It's so easy.
-[babies fuss]

What was really, really good
about this dish

was, um...
you literally bung it in the oven

and forget it's there.  

Nice. And not loads of clearing up.

-The oven does the work.
-Yeah.

And... And it just comes out
in its entirety.

-Just like that.
-[friend 2] Yeah.

I've had so many overcooked meals

at the moment, but this you can time
to when you're ready.

If Amy can do it...

-Anyone can do it.
-[friends laugh]

-[laughing continues]
-[cheery music playing]

-[Monty fusses]
-[Nadiya] The sooner you realize your oven

is your passport to guilt-free me time,

the easier life will be.

Two months on,
it's a concept Amy is starting to embrace.

We've been cooking some meals,
haven't we, Monty?

Uh, only simple dishes,

like shepherd's pie and lasagnas.

But it has meant that we've had more time

playing together.

So, thank you, Nadiya, for your help.
It's made a massive difference.

-[birds chirping]
-[cheery music playing]

[bee buzzing]

[Nadiya] Life can be overwhelming
at times.

But one way to win
some well-earned headspace

is to bake in bulk

and bag some dinners
for the rest of the week.

Some of my favorite bakes aren't sweet,
but savory.

And my meatloaf Wellington looks fiendish,
but it is as easy as pie.

[lively music playing]

This is the fastest beef Wellington ever.

A massive meat feast
which takes a fraction of the time,

but tastes just as good.

So, it's a hybrid
of a sausage roll, meatloaf,

scotch egg.
You see where I'm going.

What I love about this,

it is the meal that keeps giving,
and giving and giving.

The filling couldn't be speedier.

Just mix 500 grams of minced beef

with a chopped onion.

I'm not even gonna cook it.
Just as it is, straight in.

A handful of parsley,

two cloves of garlic

and my favorite time-saving spice:

dried chili flakes.

I don't always have fresh chilies
at home,

so this is always a really good way
of adding that instant heat

without having to chop up chilies.

I'm going to add
five tablespoons of breadcrumbs.

Finally, my meat feast hack of hacks.

Here's a fast track to tastiness
with zero effort.  

I don't want the skin.

So, these are already seasoned,

so it means that somebody else

has done all the hard work
of making this

really, really kind of squishy,
mushy, fine mince.

And you just take it out
of the sausage. Easy.

This is the best bit.

Get your hands in...

and squish it all together.

Everything has to be nice
and evenly distributed.

Ten minutes and the filling's done.

It's one thing to cheat
and buy a block of pastry,

but it's even better [chuckles]
when you buy a block of pastry 

that's already rolled out.

That's like cheating heaven.

This is how to instantly take your pastry

to the next level.

So, I love yeast extract.

It's the kind of thing
that you can use anywhere.

Add it to a stew

for a ragout,
and it adds this, like, kick of flavor.

Dilute with water

and cover the pastry, leaving a border.

Roll up the sleeves.

I want that half for the bottom

and that half for the top.

Grab that.

And then kind of lay it,

not in the center, just off-center,

because I wanna leave enough pastry
on this side to flip it over.

Push that down.

As evenly as you can get it.

So, in our meatloaf,

right down the center,
there's a little surprise.

Boiled eggs.

Five is perfect.

If you're not having fun,
then you're doing it wrong.

You know that edge that I left exposed?

Well, I'm gonna just lightly brush that
with the egg.

This is just a glue.

So, I'm gonna use the paper

just to kind of help me

coax it over, just gently...

until your pastry just meets.

Then, use the chubby part of your hand
to just kind of...

push that all in.

I don't have to crimp if I don't want to,

but it's begging to be crimped,

so I'm gonna just use my...

thumb and then two fingers.

And then you get a lovely crimp.

For a professional shiny finish,

I'm quickly glazing with beaten egg

and a little speedy decoration

with the pastry offcuts.

And then I've got the oven preheated
to 180,

and that's gonna sit in there
for one hour,

which means I can get on
with an array of other things,

like housework or, like,
just having a bath.

[lively music playing]

Look at it. Glorious!

That smell of warm pastry and meat.
Delicious! Oh!

This is the best bit.

-[dough cracks]
-Oh!

That sound!

There's the meat, you can feel that.

[laughing]

Wait for it.

Wait, you can't look yet.

Ready?

You know you wanna eat that!

[soulful music playing]

Irresistible.

That's several meals for the week sorted,

which means a little more time
for the headspace we all crave.

And that's my slice.

You got that flaky, yummy, buttery pastry,

and then the meat,
but just in between,

that salty...

just like,

really sharp yeast extract
just kind of like hits you.

[crunching and mumbling]

[muffled] Have I got it
all over my mouth?

No?

You're lying.

Whether I spread it on toast

or use it as a fast track to flavor

in a host of recipes,

I am most definitely a lover
of yeast extract.

But I've no idea
how this British icon is produced,

so I'm off to its hometown to find out.

Made right here in Burton since 1902,

Marmite could not be more British.

It was even given to our troops
through both world wars.

[Nadiya] The recipe is rumored
to have a secret ingredient,

and the factory

rarely opens its doors.

But the head of manufacturing,
Richard James,

has agreed to show me around.

The raw product is shipped in

24 hours a day.

There are loads of tankers.

So the tankers are full of yeast,
which is our main ingredient.

-Right.
-And it's a by-product from the breweries.

-[Nadiya] Let's backtrack here.
-[laughs]

This yeast extract,
it starts its life off in a brewery?

It... It does.

For someone like me
who doesn't drink...

-You don't have to worry.
-Okay.

It's completely evaporated off,

and there's not one single bit of alcohol
in our product.

Good, thank you.

[Nadiya] Everything I eat is halal,

so that's a huge relief.

To make the product,

the factory relies on its position
in the brewing capital of the country.

Every day, 175 kilos of yeast

is cooked together with brine
for ten hours

to start the process of yeast extraction.

[machinery humming]

[Nadiya] Wow, there's a definite,

clear separation.

Yes, this is the solids

that we're gonna take away
from our product going into the factory.

This is what we're starting
to look at now.

This is closer to the color,

-but that's still not yeast extract.
-Oh, no.

So, we're gonna go into the factory.

-Oh, yes!
-Come with me.

-We're going into the factory.
-Yes.

[Richard] Ta-da!

[machinery rumbling and hissing]

[Nadiya] For the last 100 years,

the process of extracting the yeast

has remained the same.

But today,

to meet demand,
it's managed by computers

which control the inner workings
of this concealed, steely world.

-[Nadiya] So, what's happening here?
-Right. So, this...

Is this where we add
our secret ingredients?

No, not yet. [laughs] Wait. Wait.
Wait, patience.

[Nadiya] First of all,

those yeasty solids
need to be removed.

[Richard] When you open out the husks,
as we call it,

which are the cell walls of the yeast, 
what we wanna do

is sieve that coarse material out
straight away.

If this stuff was in our yeast extract,

-we'd have textured yeast extract.
-Can you imagine that in your teeth?

[Nadiya] No!

[Nadiya] To make the spread super smooth,

it's spun in centrifuges

which fling out the finer yeast particles

at 4,300 revolutions per minute.  

-[machinery whirring]
-[Nadiya] Ah!

So it's starting to look

more like yeast extract now.

-So it's getting darker.
-Yeah.

And you can see there's far less now
of the impurities in there.

[Nadiya] Just liquid though.

Yeah, I could dip my toast in there,
couldn't spread it yet.

[Nadiya] Now to create the thick,
treacly texture.

[machinery whirring]

[Richard] And here is our evaporator,

where we're gonna now concentrate 
our liquid

-that we saw inside.
-Yeah.

More to the consistency that you know.

So like, if I'm reducing a sauce?

Exactly.

Exactly in the same way.

We evaporate it off,
take the excess moisture off,

and increase the solids.

I have a feeling
you have another lovely sample

-that you can show me.
-Of course I have. [laughs]

[Nadiya] Of course you have.
Oh, yes. Look at that.

So have you added
any special ingredients to this?

Not yet.

There is still one more place...

-So there is a special ingredient?
-Well...

Maybe.

-You just said it.
-Maybe. [laughs]

[Nadiya] At any one time,

there's enough yeast extract stored

to spread over 98 million slices of toast.

And, to ensure each batch
has a consistent taste,

they're blended together.

So what's in these enormous vats
over here?

Is this the secret ingredient?

-That is the secret ingredient.
-It isn't!

The final je ne sais quoi, as they say.

Has it got cinnamon in it?

-[mouths] No.
-Has it got mushrooms in it?

-That would be interesting, but no.
-Oh...

You're not gonna tell me, are you?

I'm sworn to secrecy.

[Nadiya] The factory produces

39 tonnes a day.

That's enough to fill

50 million pots a year.

[Nadiya] So, finally we get to see

the yeast extract.

That's it, going straight pumped
into those jars.

[Richard] Straight from the filler.

-And then straight out.
-And straight out.

[Nadiya] It takes just 14 days

from the yeast arriving at the factory

to being shipped all over the world.

Some have even been to space.

This place is a 24-hour operation.

Shifts are 12 hours long.

-Ah, so this is where you have your lunch.
-Yes.

[Nadiya] If anyone could do with tips
for easy baking,

it's these guys.

-Come and sit down.
-[Nadiya laughs]

Seeing as you work so hard,

-I've got you a little snack.
-[murmurs]

-And it's my meatloaf Wellington.
-[Richard] Look at that.

Ooh, you can smell that straight away,
can't you?

Yeah, but do you know
what my special ingredient is?

[woman] I can get it from the smell.

-Yeast extract.
-[woman] Yeah.

-[laughs]
-[Richard] Yes.

It's really good in that.

-It's not too strong.
-[woman 2] It's very subtle,

but you can still taste it.

-So how long did it take you to make this?
-[Nadiya] It doesn't take long at all.

Whack it all in, stick it in the oven,
and I always make two.

So, I make one to eat
and then stick one in the freezer.

If I can make it in batch,
then I'll do it.

So, you know,
I can have one for the evening

-and take one for lunch. Sounds perfect.
-Yeah.

-[woman 2 laughs]
-It's super. Really, it's nice. Mm.

[pleasant music playing]

[Nadiya] When we're shattered
at the end of a long day,

it can be difficult
to find the energy to bake.

But I've got a nifty number

guaranteed to lift your spirits.

Bread was one of the last things
I learned to bake.

It used to be really daunting,
but now I love it.

And I've got a fruity little recipe

that will show you
just how easy bread baking can be.

[cheery piano music playing]

This is the quickest loaf
you'll ever make.

My fruity, zesty soda bread is served up
with mouth-watering homemade butter.

When my kids are in bed,

it's a perfect time for soda bread,

because I wanna sit in front of the telly
with a cup of tea,

but I wanna make a loaf of bread for them
for the morning.

So I can just knock it up.

Done. So, to start off with,

I've got 500 grams of plain flour

in my bowl, ready to go.

Give it one teaspoon of salt,

and the same of bicarbonate of soda.

And the great thing about this bread
is there's no yeast.

The raising agent is in the bicarb.

The fruitiness comes from 100 grams

of shop-bought mixed peel
and 100 grams of currants.

Zing it up with the zest
of fresh orange and lemon.

Whenever I am baking,

what I need to do
is go upstairs beforehand

and make sure
all the kids' bedroom doors are shut.

'Cause if they can smell anything

happening downstairs,
they say they're sleepwalking.

They're lying, I know.
They're just all like... [exhales]

"Something woke me up."

[soulful music playing]

Add two tablespoons of sugar

and 50 grams of vegetable suet.

Make a little well in the center.

And then add my buttermilk.

This buttermilk is my crucial hack
to instant bread.

When it mixes

with the bicarbonate of soda,
it releases bubbles of air,

giving the bread
its lightning-quick rise.

This soda bread

is my cheat, it's my go-to.

This is my ticket
to an evening on the couch.

I'm just gonna get my hands in now,
that's it.

I don't wanna knead this.
I just wanna work with it really quickly.

I mean, look at it, right there.

Just literally seconds
to bring it together,

and you can see that, look.

No kneading, that's it.

That's my dough done.

Rough as you like.

So much quicker

than a yeasted dough. Result! 

What's really important
when you make soda bread

is the cutting.

You've gotta go all the way down

so it can puff up.

And you get lovely,

chunky bits of bread.

I cannot wait
for the smells in this kitchen.

At 220 degrees,

in just 30 minutes,

we'll have delicious, fresh bread.

Now, the quickest homemade butter.

I never waste anything,

especially not leftover double cream.

All you need is a whisk.

The trick to making good butter
is to not concentrate at all,

and that is my kind of recipe.

[whirring intensifies]

Look! Can you see what's happened?

Before you know it,
it's starting to curdle,

and it's starting to split,

which means it's gone too far. Oh, no!

We can't use our cream anymore. No!

We're gonna make butter!

Keep going.

Whenever I make butter,
my husband always says,

"You over-whipped the cream, didn't you?

[laughs]

[mouths] Yeah.

Done! Look!

[laughing] It's actually butter.

I'm gonna chuck that all
straight in there.

How speedy was that?

Simply drain off the liquid
using a muslin cloth,

and there's enough butter
to last the week.

[soulful music playing]

[dough crackling]

[exhales] If you could smell
the kitchen...

It's like fresh bread,

and currants, and orange,
and lemon, and just like... Mm!

Just warmth. It just smells so good.

But while it's still warm,
I have got to have just a little bit.

[bread crunching]

[gasps]

-Can you hear that?
-[crunching continues]

Crisp, crunchy...

[breathless] but soft in the middle.

It's almost too good to be true.

Fruity, moreish bread

and heavenly homemade butter

in no time at all.

Just lashings.

[crunching] Oh, my...

This will be right here,

ready for them when they wake up
ready to go to school in the morning.

But right now,

while I've just got a tiny little bit
of me time,

I'm gonna enjoy my warm bread...

and delicious butter.

When you're in a hurry,
easy baking can be a tonic.

Make friends with your oven

and enjoy the priceless time
it offers you back.

[upbeat music playing]