麻豆约拍

Nadiya shares recipes to lift the strain during a busy week. As a working mum of three, Nadiya knows how little time there is during the week to cook from scratch, but with clever cooking techniques and a bit of forward planning, she believes it is possible to put delicious food on the table.

She cooks up a Mongolian beef stir fry with garlic, spring onion, sesame seeds and sticky rice, which she repurposes later in the week with seaweed, wasabi and cucumber into a sushi-style wrap. She also whips up a stale bread granola, where she bakes old bread with oats, nuts, syrup and cinnamon to fill up a huge jar that can last for weeks; burritos packed with halloumi, spiced tomato sauce, rice and pickled onion; and a corn chowder that can be repurposed into a pie filling.

Meanwhile, food writer Thuy Pham shares her recipe for speedy Vietnamese swede and mango salad, as well as a divided pickle that will last in the fridge for weeks.