In the sixth episode of her culinary adventure around Britain, Nadiya discovers the delights of Scottish food and meets the people using ancient traditions to bring new flavours to food.
Before setting off, Nadiya cooks a family favourite using a classic Scottish ingredient – porridge oats – to create flapjack apple crumble with vanilla custard for her family.
Once in Scotland, her first stop is to Taynuilt in Argyll to visit former chef turned professional forager Gary, who has promised a sceptical Nadiya that all the flavours from Indian spices can actually be found in half-forgotten wild spices growing on the hedgerows and verges in Scotland. To prove it Gary cooks Nadiya his wild Scottish curry, while she makes parsnip and carrot bhajis with a chilli and coriander chutney.
Next, she heads to the Cairngorms National Park to find the centuries-old Blair Atholl Watermill, now run by Israeli flour miller Rami and his Scottish wife Kirsty, who also work as bakers with an on-site bakery. Marrying the history of the mill with his own family traditions, Rami creates classic breads with international twists, like chilli and cheese bread soaked in olive oil. Feeling inspired, Nadiya creates her own Indian five-spice soda bread, with a lentil dish on the side.
Lastly, after all she has seen and tasted, back in her kitchen Nadiya creates her homage to Scotland – a veggie haggis tart tatin.
Pictured is Nadiya with Gary Goldie, foraging at Airds Bay Taynuilt Scotland
Nadiya’s British Food Adventure Episode 6 (of 8) airs Monday 21 August 2017 from 8.30pm-9.00pm on BBC Two.