Epic Rumble Ventures with "Arif"

Nadiya Hussain turns her attention to an ingredient that many people find irresistible - chocolate. Nadiya shares four recipes of pure, unadulterated, chocolatey bliss. First up, it is a brownie - but not any old brownie - this is Nadiya’s ultimate Money Can’t Buy You Happiness Brownie. Three epic layers of indulgence, starting with the rich brownie base, followed by caramel and hazelnuts and a luxurious cheesecake topping to finish. Next, Nadiya gives the American fruit cobbler a chocolatey twist, creating the perfect stress-free family pudding. Nadiya’s elegant snack-sized treacle and star anise madeleines, inspired by her own childhood memories, are the perfect fix for days when only chocolate will do, and her final bake is nothing short of magical - a decadent chocolate and caramel flan that bakes itself upside down in the oven. And chocolatier Aneesh Popat shares his love of this extraordinary ingredient as he bakes a magnificent chocolate tart.

Nadiya Hussain focuses on something close to heart - baking delicious treats to share with loved ones. Nadiya comes from a huge family, so baking for others has always taken centre stage in her own home. She kicks things off with her epic chilli and cranberry brioche wreath, featuring fluffy indulgent dough balls surrounding an entire baked camembert cheese, creating the ultimate tear and share. Over the years, Nadiya has become an expert in catering for big family gatherings, and she has learnt that there is nothing better for impressing guests than a gigantic stack of delicious desserts. Her mini pecan pies filled with clotted cream ensure that everyone has their own little parcel of perfection. Next up is a cheat’s bread and butter pudding, using ice cream and shop-bought croissants to slash the traditional cooking time without compromising on flavour. This easy recipe is one of Nadiya’s go-to family favourites and a big hit with her kids. To finish, Nadiya wows with her mango and black pepper cranachan, a spectacular dessert that is a cinch to make and a joy to share, perfect for warm, lazy days.

ABOUT GEMMA & BIGGER BOLDER BAKING📌 Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday! We’re going to create bakery-worthy sandwich bread at home with just 5 simple ingredients! This no-knead bread recipe is perfect for beginners and bread enthusiasts alike.

foreign International Stadium it is of course Pakistan versus India because he swings it and swings it in here's Afridi there is that swing straight on it from the big man Nice Shot nice shot a little bit aerial but he used Pace beautiful timing and row it is off The Mark with a four I think the Fielder did a good job but he should be standing in front of the umpires early on lovely shop it is beautiful shots just have to check whether it goes all the way he just lets that come in it'll be close to a six this and they're still checking it looks forward to me but good start from Rohit Sharma that will give him a lot of confidence he is an experienced player as we know all know foreign [Applause] is gone we have seen these scenes before lovely scene position beautiful landing and then heading that off stop yeah that's happened today the line has been a problem for both Bowlers maybe it's the occasion trying too hard perhaps what a shot wasn't full at all but the Cover Drive comes out to a good ball that was a good ball from the bowler and who's done it the signs are pretty again two wickets gone and two big wickets playing with a little bit of an angle back and that really got the Inside Edge and dragged onto the middle stunt that is massive not the good shot good timing on that one this is a slow Outfield but the ball is speeding to the boundary got so quickly to finally not a great delivery and this is where base comes handy for the batter [Applause] there you go the short deliveries straight to the man at midwicket saying a bouncer can work these two players are good players of the short ball suryasi and looking to play the shot of course he is he loves to see Bat on Ball there's a third man there there's a Fielder underneath no one bounce into the fence it was close that's a good shot it's not committed to that short short ball had width went all the way ishan kitchen that's a strength verse six of the Innings then try to keep her down with the through this through the line of the wall and forth maximum oh Edge pass first slip his shankisha was trying to work that to the leg side [Applause] he got their fourth wicket another one Harris Road this time [Music] just there and there about but the delivery right length great base and it was a Timber there was a big gap between bat and bad Pakistan in the game so good the Pakistani Bowlers oh it's gone through some bonus runs for India nothing Sharp gracious [Applause] usually pretty good in that same in the field I just wonder whether there was a little Bobble light in the game here straight up the stake Harris Ralph will be ropable about that he's steaming in that delivery was 147 clicks to knock over shookman guilt foreign [Applause] another one gift from shut up oh interesting shot this and that's riding too much good place man he's a good player of spin that's using the pace on that occasion oh what a shot that is Shaw he plays it well great position [Applause] fine shot gets to the boundary and that's a 50. ishan and it's a quality Innings it came in when the passports were on fire and that's why everyone's standing up the puts a lot behind every shot that's the power he's gone straight and it's long enough design that Gap and has managed to find the boundary with it calculated it good one and now it's hardik pandas turn to raise the bat 50 of 62 balls and measure the Rings an important one for India what about that what about that fast hands saw the limb early pick the Gap nicely Indiana wide of the field up don't worry about the Fielder that's going all the way another six but he knew it was six the moment he hit it that's in the air this should be taken and he breaks the partnership but what an Innings this commission kitchen banged it short I think he misread the length ball hitting lowering them on the bat and the kitchen knew it kishan knew exactly where that ball is going in the hands of the captain barbarazam well that's cut cut hard into the fence like a tracer bullet this time fine consecutive boundaries [Applause] as using the pace smart cricket [Applause] but what a shot that is this is even better as well perfect coil and that Gap spawned to Precision in the end oh it's gone through again Pakistan healing tonight hasn't been the greatest the coach is frustrated [Applause] and he's got hardik pandya at the top he was magnificent you could see him slightly adjusts his grip dust at the back end appointed the delivery rolling his fingers across at a good slower ball we've seen him strike the stumps at PACE with fast out swingers and now this at the back end of the match gone picks up another get that quality fast bonus for leader and this is the reason why he is a quality fastballer named the premium for this exact reason he's a premium fastballer he knows how to find the wickets gone straight up this is going to be another wicket hasn't been great but that was a good catch and he's one of the better ones Shadow Khan the same equally is good at the back end it's not even better than with the new ball Tucker tries to whip it across the line and the ever-ready shut up Khan who is a magic Fielder makes a really difficult running catch backwards look easy and that shot is even more brilliant one bounce over the boundary oh that's beautifully struck well he takes pride in his batting just with now that's edged the finger has gone up a second picket foreign good length back of a length ideal delivery out outside easy catch to this one behind the stumps kuldeep departure for India 2-7 261 for nine some of the shots that is played today it's seems like he knows exactly where the ball's gonna be oh now there's a field of getting under it takes the cat safely look catch never easy but it's that high and in the air for so long [Applause] Pakistani faster Bowlers they have done an extremely good job to go all the way but the excellent catch it's a bit like the format as well neither here or not there but Priceless 16 runs from Jasper's and there's so much talk about these quality Bowlers after the Nasim and Route and for all 10 wickets in the sinnings that's a target for barbarism and Company 267 runs to beat India from their 50 years the first time we've seen the whole ground being covered by the covers so that uh not such great news so Pakistan in the world's number one side after beating Nepal now they get a point against India because the match hasn't been able to conclude as we would like to see it but the important team is that little Q in front of Pakistan they have qualified for the Super Force foreign

Nadiya Hussain shows us how to make her delicious spinach & paneer kati rolls for her new series Nadiya's Family Favourites. Recipe: https://bbc.in/2CF1TyG Watch Nadiya's Family Favourites on the BBC: https://bbc.in/2NWZpgT Nadiya's Family Favourites | Series 1 Episode 8 | BBC

Unsociable working hours, busy lifestyles and complicated family routines mean it’s not always easy to make time to cook delicious meals. Nadiya Hussain comes to the rescue with her time-saving kitchen tips, to make sure that everyone has more time to spend doing the things they love, with the people they love. Nadiya shares her favourite time-saving recipes to ensure an easy end to a hectic day. Nadiya teaches us how to make a fresh and punchy salmon poke bowl, packed with creamy avocado, pickled red cabbage and crunchy nuts and it looks like a work of art. It's a delicious and nutritious remedy to a long day and only takes 15 minutes to rustle up.

A super moon will appear in the sky Wednesday night. It's the second super moon of the month, making it a rare super blue moon. "CBS Evening News with Norah O'Donnell" delivers the latest news and original reporting, and goes beyond the headlines with context and depth. Watch "CBS Evening News" every weekday night at 6:30 p.m. ET on the CBS Television Network and at 12 a.m. ET on the CBS News app.

Nadiya Hussain shares her favourite biscuits and bites to snack on at any time of the day. Nadiya believes that a homemade biscuit is one of life’s greatest pleasures, so she kicks off with her deceptively simple but extremely beautiful Italian-inspired amaretti biscuits. They are so easy to make and the perfect treat to have with a cup of tea. Next, Nadiya breaks all the rules with her insanely wicked but ridiculously tasty chicken doughnuts, deep fried for the ultimate crunchy exterior and topped with a spicy savoury dust. Who says doughnuts have to be sweet? Also on the menu is a colourful tray bake, laced with ginger and turmeric for the perfect bite-sized pick me up. Finally, Nadiya shares her recipe for her chocolate-dipped florentines. Biscuit meets brandy snap - these little delights are elegant, simple and moreish.

Nadiya Hussain presents her favourite recipes for classic bakes with a twist. Everyday cupcakes are transformed into ice cream-flavoured, fun-filled treasures that are guaranteed to make you smile. A traditional scone is given a modern remix in a blueberry scone pizza that might just change the way you think about cream teas forever, while a spicy Asian kick takes a traditional toad-in-the-hole to a new level to create a comforting savoury classic. Finally, the traditional sponge is taken up a notch with mango and coconut flavours that are quite simply sunshine on a plate. Across the series, Nadiya also shines a spotlight on the skills of some of the country’s incredible bakers and pastry makers. This week, pastry maestro and Instagram sensation Julie Jones shows her awe-inspiring pie decorations that are edible works of art. Music] my strawberry shortcake cupcakes with a velvety ice cream frosting crunchy biscuit surprise and a juicy strawberry center will turn the classic cupcake into a fun filled treat although i love the classics it's not something i grew up eating so i've kind of always gone in and just thought how can i twist this this i think this is this is why i bake there's something in me that so desperately wants to create i'm starting with the icing and this is where the fun begins it's flavored with melted strawberry ice cream so our icing tastes like buttercream but also tastes like strawberry ice cream start off with 175 grams of salted butter 350 grams of icing sugar always sieve you want to get all of those clumps out whenever i'm sieving icing sugar my kids come running in and they just go you can taste it it's really good now the magic ingredient that is going to make the flavour pop i've got a hundred mils of strawberry ice cream and it tastes ah really good whisk that up wait till you see the color on this thank you to keep the buttercream cool chill in the fridge for an hour while you make the cupcakes so i'm going to do something really fun with these cupcakes this is me adding the shortcake when you open up your cupcake you're gonna have a layer of buttery biscuit this is why i absolutely love them because you can turn your cupcakes into something really special with all these little hidden gems and a strawberry shortcake needs strawberries chop the tops off and simply stand the berries on the biscuits to create a sweet and juicy center [Music] let's get to our cupcake cake batter traditional recipes use butter but for my ultimate cupcake batter i'm using 110 grams of gorgeous clotted cream yes we are making cake with clotted cream i love the stuff add 110 grams of caster sugar quick mix then two eggs ah one at a time giving it a mix each time we're gonna add some vanilla bean paste 110 grams of self-raising flour mix that till we have a lovely shiny smooth batter easy as that our strawberries have been waiting very patiently very neatly pipe my batter around my strawberries and it's moments like this when it's just me and my cupcakes and then i just pause i love that i don't know what it is if i'm anxious i bake if i feel a little bit sad i bake when i'm just concentrating on a recipe i feel like i don't have to think about anything else the secret to the perfect cupcake is to not overfill always kind of halfway or a little bit over because you want enough room for your icing and you don't want a muffin top bake until they are fluffy and golden brown [Music] look at them look at them you can see the little strawberry tops peeking through look the strawberry will have cooked and the little juices would have popped and it's just like oh how exciting once cooled they are ready for a luxurious hit of our sweet strawberry ice cream frosting just give it a little slap like just get some of that air out because occasionally you get that little pop of air which kind of spoils your swirl you know me you know i'm not finished nobody wants a boring old cupcake with nothing on top i'm gonna dip these into some freeze-dried strawberries and that is gonna give it that last little strawberry hit i mean just look at them aren't they the prettiest cupcakes ever my strawberry shortcake cupcakes with a velvety ice cream frosting crunchy biscuit surprise and a juicy baked strawberry center will turn the classic cupcake into a fun filled treat i can feel the biscuit under there have a look can you see it can you see it there it is and that's such a nice little surprise look at that

Unsociable working hours, busy lifestyles and complicated family routines mean it’s not always easy to make time to cook delicious meals. Nadiya Hussain comes to the rescue with her time-saving kitchen tips, to make sure that everyone has more time to spend doing the things they love, with the people they love. A tin of baked beans is the surprise ingredient in Nadiya's moreish family friendly falafel burgers. Nadiya's Time to Eat | Series 1 Episode 5 | BBC The one thing I never run out of is baked beans. Perfect for when I want beans on toast, but I've found a fun way of taking the humble can of baked beans and turning them into something a little bit more interesting. If you thought you had to use chickpeas to make falafel, think again.

For Nadiya, summertime is party time, and is the perfect excuse to put her busy life on hold and pull out all the stops. In this glorious hour-long special, Nadiya cooks up an array of mouth-watering dishes that she serves up to her loved ones at her own summer party feast. For dessert, Nadiya goes all out with ingenious raspberry ripple eclair pops, which is a spectacular centrepiece to end any summer party with a bang! Nadiya's Summer Feasts | Series 1 Episode 1 | BBC Do you like eclairs? Yeah. Do you like ice pops? Absolutely. Well, that's what we're making. We're making ripple eclair pops, all in one. SHE LAUGHS This is the ultimate ice cream lolly, enveloped in an irresistible crispy chocolate shell. First of all, the eclairs. To make the choux pastry, add 125ml of milk to the same of water, and 125g of butter. I just want to heat the milk and the water up, until the butter's melted. That's it. Add a pinch of salt and two teaspoons of caster sugar to 150g of plain flour. As soon as you've got that flour in there, spatula straight in and give it a really good mix. And what that's doing is that's cooking that flour out a little bit. And you can see, as I mix it, it's just coming together, into one... ..mound. Let that cool before very slowly adding four beaten eggs, and then give it a really good stir. A little at a time, don't be tempted to put all of it in at once. Patience is a virtue when you're making choux. This is the kind of thing that I like to teach my kids all the time, I'm like, "Guys, who wants to learn how to make "choux pastry? Come and mix." Keep mixing until you've added all your egg. Drop that off the spatula. And what you should be left with... ..is a V shape. That's perfect. For the perfect eclairs, I always take the time to pipe. Push forward, pull back. And then flick. Keep going. Back, flick forward. Perfect every time. Top tip, put your finger in some water, and then just dab the top, and then you're going to get a lovely smooth, rounded eclair. The oven's at 180 right now, so really nice and hot. And now, I'm going to reduce the oven to 160. And we'll whack these straight in for 25 minutes. So that's the tricky bit done, now for the really, really easy, really simple bit - our raspberry ripple ice cream. To whipped double cream, add golden syrup, two tablespoons of icing sugar, and a splash of vanilla essence. There's no way you can have a get-together in the summer, and not have some sort of ice cream, you've got to. And raspberry ripple is my absolute favourite To make it explode with summer flavour - pureed raspberries, fresh or frozen. Look at the colour on that. It's gorgeous. We're going to drop that straight in there. Drizzle it all over. And then ripple it. Can you see those gorgeous ripples? So easy, and utterly delicious. Just give it a little squeeze. SHE GASPS Look at that! And that's going to go straight into our eclairs. Check those out. You should be able to hear it. They're lovely and crisp, and they're hollow. Pierce the eclairs to let the steam escape, and pop them back in the oven to crisp up for five minutes. Once they're fully cooled, you're ready for an ice pop spectacular. Can you see when I'm squeezing? You can see that it's filling up, and then I'm going to, kind of, twist it round, and fill up the other side. You know it's full when it's heavy. So that's those filled. And now, this is the pop bit, this is what makes them an ice lolly. Lolly sticks. So, grab one of these, and then just, kind of, poke it straight in, until you've got enough, just to hold. You know, we can all buy ice lollies, but this is just so much more fun. It's like a little bit of everything. And now, I'm going to stick these in the freezer for at least an hour. Presentation at a party is everything. Here's an impressive frozen centrepiece that couldn't be simpler. We've got some filled with flower petals. And then we've got mint. And then I've got this lovely slab, filled with herbs. Smash that up. We're going to go all out. Let's get these pops in their summer party dresses. A treat is not a treat without chocolate. You can just grab one of these pops, and these are frozen, remember, so I'm going to dip them straight in. Oh, look at that! Toasted hazelnuts on top. And then I'm going to pop that straight onto the ice, and it'll set straight away. I'm going to dip this one in some white. I think we're going to put some dehydrated strawberries on that. Think of all the things that you could put on top, whatever you want. How pretty does that look? How good does that look? Everything about this makes me smile. What's not to love? Just look at that pile of beautiful eclair goodness.

For Nadiya, summertime is party time, and is the perfect excuse to put her busy life on hold and pull out all the stops. In this glorious hour-long special, Nadiya cooks up an array of mouth-watering dishes that she serves up to her loved ones at her own summer party feast. In search of inspiration for a refreshing dessert, Nadiya meets legendary cookery writer Claudia Roden and her family, who are putting a fresh spin on the classic ice-lolly. Nadiya's Summer Feasts | Series 1 Episode 1 | BBC We're trying out two brand-new strawberry-based recipes. First up, an unusual take on the classic strawberries and cream. Pop the strawberries in there? Yeah. To get the most out of our fruit, we're bathing it in sugar and lemon. And that's going to release all the juices. Yeah. OK. It actually enhances the flavour. For a little sharpness - kumquats. For anyone who's never tasted a kumquat before... Yeah. ..it's like a mix between a lemon and an orange. It's very citrusy, really sharp. Yes, and it has, like, a surprising quality, doesn't it? When you're like, "Mm..." This is the milk base - milk, cornflour and sugar that's just been thickened. To make this super rich, we're adding an ingredient you wouldn't expect in a lolly - ricotta cheese. Kind of whisk it in, so that it's really well blended. And fresh cream. Then our magic ingredient to give this lolly it's summer bloom. That is nice. The orange blossom, yeah. You have to put...by the teaspoon... I knew you would come in with the orange blossom. Put a teaspoon to start with. I would put one and a half teaspoons. Claudia said one. OK, that's probably enough. Give that a little mix. When you're working together in the kitchen and creating, do you guys ever bicker? Yeah, but we have different ideas about things. I mean, I think I like to heighten the flavour until you can't heighten it any more. Nadia's much more creative and I'm more traditional. No, you're very creative, but you're more sensible, maybe, like, you know... Your experience and everything. Today, I'm the orange blossom umpire. More. I quite like it like this. Let's leave it like that, because I'm known to overdo, seriously. To go with our flowery kumquat ricotta cream mixture - pureed strawberries. To make a swirled effect, we're alternating the two different mixtures. So then I'll put a little bit more. And then you put yours. Fancy contraption. Very high-tech. Into the moulds, and then into the freezer. Into the freezer. That's it? That's it. Our second lolly will be translucent. The base is a sugar syrup, flavoured with hibiscus and tarragon. I didn't put too much hibiscus in. Oh! Tarragon's not too strong. I like that. I like that a lot. We're suspending chopped strawberries all the way through. Everything about this ice lolly is summer. It couldn't be simpler - just cover the fruit with the syrup. Done. OK, so, sticks in, and then into the freezer. While we're coming up with some new flavours, at their West London factory, they're preparing for the summer rush. Ice Kitchen works around the clock to produce 8,000 lollies a day, to satisfy a growing demand, and I'm hoping our new recipes will be good enough to join the production line. This should be the moment of truth. Oh! Ooh. Aw, wow! Yes, they look so good! Look at that one. First up, our gourmet twist on strawberries and cream, with ricotta, kumquats, and orange blossom. Topped off with melted chocolate and pistachios. Toppings are a fun way to make any lolly extra special. Oh, man. I think the ricotta adds another dimension. Yeah, but what do you think of the kumquat? For me, I like it, because it just breaks it up. I love the kumquat. Strawberries and cream, classic British summer flavours, tennis, you know, that's what I think when I think strawberries and cream. But this is such a good play on the classic. Next up... Ooh! Ooh, they look nice. ..our syrup-based strawberries with hibiscus and tarragon. Oh, look at those. Lovely. They look so good. OK, let's see. Wow. So, yeah... Can you smell the tarragon straight away? Mm. Yeah. Oh, good, good. That's a winner. That's a winner. I think, with the tarragon... Are you keeping it? Are you keeping this one? It's going into the range. I think you should keep this one. I think we should be eating ice lollies all year round. Forget the summer, like, always, forever. Yay. I agree. I agree.

This Morning - every weekday on ITV and STV from 10:30am. Join Holly Willoughby and Phillip Schofield, Ruth Langsford and Eamonn Holmes as we meet the people behind the stories that matter, chat to the hottest celebs and cook up a storm with your favourite chefs! Dr Zoe and Dr Ranj answer all your health questions, stay stylish with Gok Wan's fabulous fashion, be beautiful with Bryony Blake's top make-up tips, and save money with Martin Lewis time to eat if you're in the because it's all about putting a healthy spin on certain and many of these are takeaway classics like the one you're about to create laddie which is I'm doing a chicken shawarma and I'm so lucky I've never cooked for you mm-hmm no no you know I really interviewed you but you haven't cooked no I'm cooking for you today how lovely because I know you quite like spicy food don't you I like most food spicy food Jess this is where we're quite different I like the spices and the chilies and things and she likes spicy but didn't like red hot I don't like change so let's see let's see we'll see what you think so we're making the chicken shawarma the kind of stuff you know easy chicken grilled on a spit yeah we're doing it at home sometimes I don't want to go out and get kebab I want to do it myself so we're gonna start off with some chicken thighs and this is I used you can fab because it's the most moist part of the chicken it's the best bit so and then I'm gonna add all my spices so I've got some right there's a lot of spices there are they're coming close come in this year we go so this is stuff you've probably got in your cupboard yes and the best thing is to buy them in big packets and you can make up this spice mix like this in a jar ready to go okay so we've got some ground cumin some dried coriander some paprika and cayenne so you get that you get a little bit of heat but you get that lovely red color as well you got some turmeric really good for you ground cloves some cinnamon and some sort of got that's that one that's the cumin but that's a problem yeah ground cumin it's all mixed in there we're gonna add some oil straight in there give that a little mix and then we're gonna add our spices so this is really quick and their bones thighs yeah yeah taking they've taken bone out give that a little mix you could get a lovely red color but then we're gonna add some corn flour and what this does is you know you get that moisture that comes out a chicken when you cook it well that's gonna sweep all of that up and it's gonna coat so what we're creating is this lovely coating around our chicken and you have to marinate it for long or gonna do this just before you cook it straight away and that's why I always recommend when you're doing this quadruple a make up the spice and stick it in your cupboard and then you've always got it ready to go and you can coat even if you're not making a shawarma you can just add it to your chicken chicken breast or something thrown so it smells good doesn't it smell that even before that's looked gorgeous Laughton we're not making a cake I think if you can use it and it doesn't always have to be for cake so you grab your bits of chicken and then literally just layer them you know how you would honest if you look at it on a spit mm-hmm you can just can you see what I'm doing just kind of laying it on top of each other just like that get all of that on top all on so it kind of sticks them all together yeah so it kind of like you pat it down I'm not getting both hands in there cuz we've got turmeric in here like tips that once I did that once and all my acrylic nails went bright yellow so you just kind of squish it down yeah oven 160 40 minutes you don't have to cover it not singing okay that's straight in there I'm gonna wash my hands and then we're gonna add some more spice not to this we're gonna make a slaw but we're gonna add some some spice and flavor to our slaw I've got the pan on and tempering is something that we do to add flavor to lentils and things like that grew up tempering everything so we're gonna add a bit of oil into there whack that heat up what we want to do is which one is it that one that's the one I got it one yeah we're gonna add some mustard seeds and we're just gonna wait for these to pop right and this brings all the flavor out this is that why you do it is called tempering take off the heat it's really quickly as quick as that away makes your eyes yeah just every thing well that's it you sure it's not just easier to go out to take away oh oh come on come on and are you talking about right and then we're gonna add that straight to our slaw straighten it and hang on what's that got it so that's Greek yogurt right we're making a slaw it's not gonna curdle no just give it a second and we're just gonna pop some of that on top of there okay and that's gonna add flavor we've already got we've already got that we've got our chopped up broccoli and then I'm gonna get some parsley we're going to whack that straight in there lovely and fresh and so it doesn't have to be about grated carrots and fabulous just him say was I was thinking slaw is carrots and white cabbage and know you've got broccoli if my if my rabbit can eat it I can that's what I think we've got two two minutes okay so we're gonna mix that up and then we're gonna add that straight in there and that's gonna add bags of flavor to just that simple okay if you stir that up and then we'll season up give that a little stir and let's go get a CH and that's raw broccoli isn't it it is what I love I mean I always say if my rabbit can eat it then so can i there's a nice crispy green floor yeah look in that bar in there you can add whatever you like anything that you can eat raw six straight pocket yeah oh yeah go on let's have a look so there we go so we've got our slaw or I haven't finished mixing that that's fine let's talk all of that slaw straight into there so simple smells so good yeah so we got our pizza pockets you can use whatever you like you can use naan bread you can use rotis we're gonna we're gonna just put that there fill it up so things one of these open yeah so this is the kind of thing that you would make this is the kind of stuff that I would make and stick in the middle of the table yeah and everyone could everyone just dig in so let's get that chicken into that so you've just sliced up that your large pieces of you can see where that's you just kind of tip it out of it here oh don't forget the slaw bit of floor out of it it's not a napkin so this is a new book this is your new book time to eat it is a beautiful recipes gorgeous pictures that's Jonas whispers then there you go that chicken is so soft that you can find it's coated with that lovely spice and the best thing is make up a load of that and then cool that get that in the fridge you're ready for lunch next day stick it in your salad of your slaw house law I didn't think I would like the raw broccoli what do you think - very fresh this just means busy lives which is what most of us have so there you are it's a bit by natty Hussein time to eat thank you very much you can come back thank you don't get all the details of Nadia's recipe on our free this morning at you

In this video, I challenged myself and my palate so I came up with 3 ways or 3 styles on how to prep a good delicious Egg Toast. I just can't get enough of this recipe so I tried switching it up and added more proteins in it..and green spring onions. What I like about this recipe too, is you can use any leftover meat you have available in your kitchen. You can decide on what condiments to use - some mayonnaise or mustard into your sandwich would be good too. You can also add some relish, sliced tomatoes, chives or lettuce in it for some crunch! And oh before I forgot, I should mention that my favorite among these three sandwiches is the Strawberry Jam & Spring Onion version. The sweetness from the jam just go well with everything in the sandwich. I was skeptical about putting strawberry jam at first because I thought egg and jam in a sandwich sounds and tastes weird. But believe me, it's the BEST among these three! The mixed goodness just pops in your mouth, cheesy eggy sweet goodness! But if you love loads and loads of protein with your eggs, the Bacon and Turkey breast slices are for you! You can use other variations of cheese too, shredded cheddar and mozzarella cheese should taste good too. The melted ooweey goowweey cheese in your egg toast, hhmmm! Yum!! I hope you enjoy constructing your own egg toast , Cheers

n this English vocabulary lesson, you will learn 20 words to talk about food. Talking about food is something that happens everyday, if you want to learn how to talk about your favorite meal, or describe your favorite restaurant, then watch this English vocabulary lesson! Introduction aroma main course bland & tasteless cuisine to eat out Something is not your cup of tea Ingredients fast-food heart disease to be on a diet seafood eat out appetizer out of this world cutlery dish

The situations include: • ordering food in a fast food restaurant • checking-in at the airport • making an appointment on the phone • returning goods to a shop The dialogue is presented with and without speech bubbles, and is followed by: • a listen and repeat activity to help you improve your pronunciation and intonation • a listening comprehension passage related to the topic of the lesson • a series of questions for you to answer about the lesson topic All the audio material has been recorded by professional voice actors with British or American accents, and each lesson comes with a ten-page downloadable PDF, which contains: • a full transcript of the lesson • language notes, explaining key grammar and vocabulary points • a word list • a series of language exercises • a crossword, • a word search puzzle Several of these activities can also be done online, and the extra resources include Quizlet flashcard sets featuring the vocabulary used in each lesson.

Thank you for watching • pita Bread,Shawarma Bread, Homemade S... pita/shawarma bread • Tikka Mayonnaise, Special Burger Sauc... Tikka Mayonnaise """"''""""'""""""'"''''""""' Ingredients """"'''''''"""""""""''""""''' Chicken boneless 200 gm yogurt 1/4 cup garlic & ginger chopped 1 tbsp salt 1/4 tsp or to taste cumin powder 1/4 tsp turmeric powder 1/4 tsp red chilli powder 1/2 tsp dry Coriander powder 1 tsp tandoori Masala 1 tsp lemon juice 1 tbsp Oil 1 tbsp capsicum Chopped onion chopped pita/shawarma bread chilli garlic sauce mozzarella cheese grated Tikka Mayonnaise red chilli flakes

13 Amazing Potato Recipes ! Delicious and Easy ! Potato Snack , French Fries ! Potato Chips ! Cooking Kun 1. Best French Fries at Home ! Amazing Potato Recipes ! Potato snacks ! 2. Amazing Potato Recipes ! Crispy French Fries ! Potato Snack 3. New French Fries Recipe ! Potato Recipes ! Potato Snacks 4. Crispy Potato Snacks Recipe ! Super Crispy ! Crispy French fries ! Potato Recipes👍 5. Amazing Potato Recipes ! Easy Potato Bread Recipe ! Potato Snack , French Fries 6. Best French Fries at Home❗️New Recipe ! Amazing Potato Recipes ! Potato snacks 7. Amazing French Fries Recipe ! Potato Recipes ! Potato snacks ! 8. Amazing French Fries at Home ! Potato Snack ! Potato Recipes 9. Eat potatoes like this ! Simple and Delicious Potato Recipe ! Potato Egg Recipe 10. Potato Stuffed Bread :: Hour Double Cheeseburger 11. Crispy French Fries | This french fries recipe Delicious and super easy 12. How to make Crispy French Fries | Bubble Potato Chips (New Recipe )| Potato Snack | 에어프라이어 감자 13. 바삭한 감자튀김 만들기 :: 감자요리 :: 아이들 간식 :: French fries Thank you for visiting my channel. This is a channel where you can find delicious dishes with easy recipes.. Subscriptions and likes are a big boost to us. Thank you very much. 🙏🏻

Nadiya Hussain comes to the rescue with her time-saving kitchen tips, to make sure that everyone has more time to spend doing the things they love, with the people they love. Nadiya teaches us how to whip up a cracking omelette wrap, bursting with sun-dried tomato paste, olives and mushrooms so quickly we’ll have lunch sorted in under ten minutes. #BBC #TimetoEat #NadiyaHussain All our TV channels and S4C are available to watch live through BBC iPlayer, although some programmes may not be available to stream online due to rights. If you would like to read more on what types of programmes are available to watch live, check the 'Are all programmes that are broadcast available on BBC iPlayer?' FAQ 👉 https://bbc.in/2m8ks6v. #BBCFood