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Season 1
Nigel takes a tour of the diversity in modern British home cooking, starting with bite-sized gems from around the world that make a big impression.
From his classic suet dumplings
.. show full overview
Nigel takes a tour of the diversity in modern British home cooking, starting with bite-sized gems from around the world that make a big impression.
From his classic suet dumplings that say old-fashioned Britain, his travels take him to Lincolnshire to meet Nita, whose recipes for pea kachori and lamb samosas have a profound personal significance.
He meets Rafael from Poland to learn the art of making pierogi, and Liz whose traditional ravioli keeps a little bit of Italy alive for her family in Bedford. As a thank you, Nigel cooks a recipe inspired by them all and invites them to a meal that puts all their dishes on one table.
Nigel meets three of Britain's best home cooks to discover well-loved soup recipes that have come from around the world.
He meets Miles, whose mum brought her recipe for spicy fish
.. show full overview
Nigel meets three of Britain's best home cooks to discover well-loved soup recipes that have come from around the world.
He meets Miles, whose mum brought her recipe for spicy fish tea with her when she moved to Trowbridge from Jamaica in the 1960s, and Sumiko, for a lesson in the art of Japanese miso soup. Finally, he heads to 87-year-old Regina's kitchen in Leeds to find out how she makes the Jewish classic chicken soup, joining her family for a Friday night Shabbat dinner.
As a thank you, Nigel brings them all together around a soup inspired by them all.
Nigel sees how custard brings out the child in us all, from his dad's fabulous christmas trifle to a fragrant Iraqi dish that takes Linda back to happy days in Baghdad.
His tour of
.. show full overview
Nigel sees how custard brings out the child in us all, from his dad's fabulous christmas trifle to a fragrant Iraqi dish that takes Linda back to happy days in Baghdad.
His tour of the flavours of modern Britain reveals the secrets behind home-baked Portuguese custard tarts and a delicious Malaysian custard that is not yellow but green. Finally Nigel comes up with some extravagant profiteroles with a touch of everyone's style put together.
Nigel's tour of the flavours of Britain takes him from the old classic Lancashire hotpot to three melt-in-the-mouth one-pot dishes with origins from around the world.
He meets Yasmin,
.. show full overview
Nigel's tour of the flavours of Britain takes him from the old classic Lancashire hotpot to three melt-in-the-mouth one-pot dishes with origins from around the world.
He meets Yasmin, whose special Iranian fesenjoon takers her back to her childhood in Iran, he gets a lesson in Brazil's national dish feijoada from brothers Andre and Anderson, and he discovers the delicate flavours of a traditional Bangladeshi korma as he joins Enam and his family to celebrate Eid.
Inspired by their dishes, Nigel creates a luxurious bean hotpot bejewelled with beetroot and carrot.
Nigel's delicious tour of modern British home cooking takes in iconic dishes that bring people together. He heads to Trowbridge, Britain's largest Moroccan community outside London, to
.. show full overview
Nigel's delicious tour of modern British home cooking takes in iconic dishes that bring people together. He heads to Trowbridge, Britain's largest Moroccan community outside London, to discover the charm that draws Moroccan families around a traditional Lamb Tagine. He gets a lesson in the art of pairing spices for a fabulous Indonesian fish dish, and meets Zoe who shows him how to make Jollof, Ghanaian style. Nigel creates a slap-up Sunday roast pork belly and shredded duck with spiced flatbread.
Nigel's tour of modern British home cooking explores the flair and flamboyance of noodles, from his own rustic take on old-fashioned spaghetti bolognese to the German art of noodle
.. show full overview
Nigel's tour of modern British home cooking explores the flair and flamboyance of noodles, from his own rustic take on old-fashioned spaghetti bolognese to the German art of noodle making from scratch, which Steffi shows him using a traditional spaetzle board. Nigel finds a Spanish favourite, fideua, that's as exuberant as the lady who makes it, and learns from Mickey not only how to make khao soi noodles, but also that even in Wimbledon, Buddhist food traditions are at the very heart of the Thai community.
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