Latest news with #Rooza
FACT
07-03-2025
- Entertainment
- FACT
FACT Chats: Nadiya Hussain on Ramadan recipes: "I'm sharing a massive part of my life"
Chef Nadiya Hussain is a national treasure in the United Kingdom, and it feels like she's part of every British family. She won hearts as the champion of The Great British Bake Off, created a cake for the Queen's 90th birthday, and released bestselling cookbooks that appear in kitchens across the country. Now, she has written her most personal book yet, Rooza: A Journey Through Islamic Cuisine inspired by Ramadan and Eid . Speaking from her home in Luton, England, FACT chatted with her about recipes, religion and representation. Nadiya was born and raised in Luton, and hails from a British Bangladeshi family. Her father was a chef, and owned a restaurant. She taught herself to bake by watching YouTube videos and reading recipe books. In 2015, more than 15 million people watched as she won The Great British Bake Off . Since then, she has released TV cookery shows and countless cookbooks, and is a rarity in the industry: a female British Muslim chef. Rooza , which refers to fasting, explores a special part of Nadiya's identity. Ramadan is the holiest month in Islam, and marks when the Qur'an was revealed to Prophet Mohammed PBUH. Muslims across the world fast from sunrise to sunset. When meal times arrive, food takes on a stronger significance, and provides a time for reflection. Nadiya explains: 'I grew up in a large family. We never knew who we were going to have around to break our fast. Somebody could come from Bangladesh. We always had plates coming in and out. We would send food to my grandparents or my uncle. We didn't go out to eat. We kept it simple.' Rooza brings together 30 recipes from 30 countries, from Singapore to Syria. The recipes include Kleicha Date Swirled Cookies from Iraq, Lablebi Chickpea Stew from Tunisia, and Tagine De Poulet from Algeria. Nadiya shares: 'I want people to sense how wonderful, vibrant, beautiful and serene Ramadan can be. I hope I did it justice by showing that Muslims all over the world celebrate and cook in different ways.' 'We have a formulaic way of celebrating. On the morning of Eid, the kids wake up. I buy a kilo of Smarties and put them in colour order. The trail leads them to their presents. We drive to Leeds to my in-laws, and drive down to see my parents. The following day, I get a bouncy castle, fry up samosas and invite people around'. View this post on Instagram A post shared by Fortnum & Mason (@fortnums) Given that Rooza focuses on a religious festival, who is the book aimed at? Nadiya exclaims: 'Everyone! It's for anyone who is inspired by different countries and cuisines. This isn't just a Muslim book for Muslim people. Absolutely not. It's a huge part of lots of people's lives. To share that in a book is beautiful. There are people who will read the title or recipes, and feel like they were included. As a Muslim woman, writing a book like this is huge – it feels weighty.' While Rooza has received positive reviews, there was an initial backlash. Nadiya shared the details of the book on her Instagram account, which has more than 900,000 followers – but found she lost some. She recalls: 'It was interesting because it was lots of people. It shook me up a bit. I'm sharing a massive part of my life. If you trust me, this should not affect how you react to the book. It was a huge eye-opener. I felt it was important to call it out. For a minute, all those reservations that I had about the book felt real. I had to tell myself, 'You've worked hard on this book, it means a lot to you, and you need to be proud of it'.' View this post on Instagram A post shared by Nadiya (@nadiyajhussain) The Centre of Media Monitoring issued a report about the representation of Muslims in the United Kingdom. Between 2018 and 2020, it found that that 47 per cent of clips broadcast about Muslims presented them in a negative light. In the country, it's rare to see Muslims celebrating their identity. So, what's the best thing about being a British Muslim? Nadiya pauses: 'There would have been a time where I would have hidden away from it. I'm used to walking into rooms where I'm the only version – there's only one of me. I'm trying to step into that. The best things about being British Muslim and in this industry is that I get to open up a space for people. That keeps me going. Every time I feel like I don't want to do this anymore because social media is too difficult or people are mean, it's that moment where I realise that being a British Muslim woman in the public eye is huge'. View this post on Instagram A post shared by Nadiya (@nadiyajhussain) When Nadiya isn't cooking, she is mum to three children. She is a big fan of reading books, watching horror movies, and has recently taken up archery. Her guilty pleasures include Love is Blind and Married at First Sight . Her favourite restaurants in London include Darjeeling Express ('the keema toasties are unreal'), and Dishoom ('the crispy okra is like nothing I've ever tasted'). Nadiya is fond of the Middle East, and has visited the UAE. She shares: 'My son and husband have flown out to Saudi Arabia today to do Umrah. My daughter is desperate to go to Dubai. I've done the Emirates Literature Festival Festival. If you go outside of the malls and the fancy parts, it's beautiful. I'd like to explore more. I've also been to Doha'. View this post on Instagram A post shared by Nadiya (@nadiyajhussain) In 2025, she turned 40 years old, and recently revealed that she has been diagnosed with autoimmune diseases. She concludes: 'Turning 40 was a huge milestone. Doing a job like this has been one of the most taxing things I've ever done in my life – physically, emotionally and mentally. All I've done up to now is practice. Now, I'm not here to practice anymore. This is who I am.' Nadiya Hussain: we love exactly who you are. GO: Visit for more information.
The Independent
31-01-2025
- Entertainment
- The Independent
‘Do I care? No': Nadiya Hussain is prepared for backlash against her new Ramadan book
Nadiya Hussain has been without a kitchen for almost a month and a half, and it's not going well. 'I've literally gone bonkers without it,' says the Luton-born cookery writer. She's been nipping to her sister's house five minutes down the road to cook, even though her sister will happily just feed her. 'I rely on my kitchen so much, for my own sanity, for my own mental wellbeing,' says Hussain. 'I don't know who I am without my kitchen! I said it out loud to my friend. She goes, 'You are not defined by your kitchen'. I said, 'I think you'll find I am!'' For many of us though, it's Hussain herself who's a defining force in the kitchen. Since the moment she won the sixth series of the Great British Bake Off in 2015, dissolving us – and the usually impassive Mary Berry – into tearful messes, she's brought us recipes full of colour, fun and flavour. Her cookbooks and TV shows have taught us to bake (Nadiya's Everyday Baking), cut waste (Cook Once, Eat Twice), throw together curries (Nadiya's Simple Spices), and feed our families well, but fast (Time To Eat). It's all cheerful, tasty, nourishing stuff. Her new cookbook, Rooza, feels different. It will still leave you full and happy, but it's bigger, bolder and incredibly beautiful. 'Oh my goodness, I'm so excited. I can't tell you. Books like this don't exist,' says Hussain. 'It is probably one of the biggest privileges for me ever to be able to write something like this, because I know what this is going to mean to people who observe Ramadan.' Rooza contains 30 three course meals, inspired by the cuisines of 30 countries – from Nepal to Tunisia, and Singapore to Syria – where people observe the Islamic holy month, during which they fast from sunrise to sunset, before coming together to eat and pray. Hussain describes Ramadan (February 28 – March 30 this year), as a much-loved but fleeting friend. 'Everyone's got that friend that, no matter how long you've not spoken to each other for, how long you've been apart, when you're together, it feels like you never left – that's what Ramadan feels like,' she explains. 'Ramadan is something I grew up doing, but I never really valued it or understood what it really meant until I had my own family.' Her children, who she and husband Abdal live with in Milton Keynes, are now 18, 17 and 14, and they all fast. 'There's no question. That's what I love about it. I love that we just do it and there's no arguments, and trust me, that's big when you've got teenagers, because they rebel and fight. They will fight for their rights when it comes to everything else,' she says, and during Ramadan, they're hungry, so they're guaranteed dinner altogether. 'I get 30 solid days with my kids. I love that, and I know it's really selfish, but it's the time when my children are mine,' says Hussain, adding with a laugh: 'When they have their own families, I'll gatecrash and be like, 'I'm coming for dinner now, it's my turn!' While her children might not question Ramadan, lots of people who don't observe, often do, especially the fasting element. 'It's like, 'Why would you do that to yourself?' But we're not hurting ourselves. It's a huge part of our faith,' says Hussain, who hopes Rooza shows people that Ramadan is a celebration and 'isn't a torture for us. This is joy. We love this. We enjoy this. There is a beautiful bright side to it that nobody really gets to see.' She adds: 'It's the most peaceful, calm month of the year for us.' Sadly, Hussain is prepared for the backlash she'll inevitably face for writing Rooza. 'I can't do a Cornish pasty without somebody having a go at me. So yes, of course, I'm totally ready for that to happen, but do I care? No. Can I handle it better? Absolutely. Is it right? No, it's not right, but I know these things happen,' she says, resigned but stoic. 'Most importantly, I know those comments are not important.' Hussain has spoken about having anxiety and panic disorder, and recently shared that she's been diagnosed with two autoimmune disorders. She also dedicates Rooza to mothers for all that they give and all that they do, yet she is still 'really bad at taking time for myself'. But is planning to try much 'harder to carve out time' for herself in 2025, especially for her archery – she wants to start competing. 'There's something very powerful about your stance, it's the way you hold yourself. You cannot be a millimetre off; a millimetre off, and you're not hitting that target,' she says. 'I feel powerful, controlled and really free in those moments when I let go and [the arrow] goes thunk when it hits.' When we speak, Hussain is also gearing up to turn 40, and this time last year, had it in her head that by the time the big 4-0 rolled round, she was going to 'have a six-pack' and be the fittest she'd ever been. 'I put all this pressure on myself,' she admits, 'and I haven't achieved any of those things I said I would.' But she is infinitely happier. 'I'm happy inside. I'm happy at home, and I can't want more than that,' she says. 'I have had a really tough year with my health, and that's really put things into perspective. It's not about having a six-pack, it's about being happy and enjoying the things I love.' Her husband was secretly making grand birthday plans ('I can tell he's up to no good!') and even though she reckoned she'd be cooking for her 40th bash, Hussain was hoping for cake: 'I love the idea that somebody else has baked.' She deserves all the cake and more. Rooza by Nadiya Hussain is published by Penguin Michael Joseph, priced £25. Photography by Chris Terry. Available January 23
The Independent
30-01-2025
- General
- The Independent
Nadiya Hussain's samsa recipe: The perfect sweet treat for Ramadan
'Samsa is a traditional dish often made during Ramadan,' explains Nadiya Hussain, whose new cookbook Rooza is dedicated to the holy month. 'They are not like the samosas you frequently find, filled with spiced savoury meat. These are stuffed with a mixture of ground down nuts, sweet potato, orange and cinnamon. Doused in sweet syrup, they are then coated again with nuts. I like to serve mine with a simple strawberry coulis.' Nadiya Hussain's samsas Makes: 7 Ingredients: For the filling: 2 medium sweet potatoes 1 tsp ground cinnamon 1 orange, zest only (reserving the juice for later) 100g walnuts, finely chopped For the pastry: 150g butter 270g pack of filo pastry, ready-rolled (7 sheets) 100g pistachios, finely chopped For the syrup: Juice of an orange (see above) 100ml water 150g caster sugar For the strawberry coulis: 227g punnet of strawberries 100g icing sugar Squeeze of lemon juice Method: 1. Pierce the sweet potatoes all over with a fork, place directly on to a microwave plate and cook for 10 minutes till very soft. You can also do this in the oven. 2. Take out and leave to cool enough so they can be handled and then scoop out all the flesh and pop into a bowl. Mash to a smooth paste with the cinnamon, orange zest and walnuts. Set aside. 3. For the pastry, pop the butter into a pan and melt till brown. As soon as it starts to bubble and brown flecks appear, you have browned the butter. Take off the heat. 4. Preheat the oven to 190C and have a baking tray at the ready. 5. Cut the filo sheets down the length and create 14 strips of filo, leaving the sheets you're not working with under a damp tea towel. Butter two sheets together. Take a dollop of the filling and place at the bottom of the end of the strip. Fold a corner over to create a visible triangle, encasing the filling. Now take the filled triangle and fold over again and keep going till you have a fully encased triangle. Make the other six and butter them all over with any leftover butter. Pop on to the tray and bake for 20 minutes. 6. Make the syrup by pouring the orange juice into a pan with the water and caster sugar. Bring to the boil and leave to simmer till the syrup is thick and golden. 7. Take the triangles out of the oven and dip straight into the syrup till completely coated, then coat with pistachios and set aside. 8. For the strawberry coulis, put the fresh strawberries, icing sugar and lemon juice in a food processor and blend. Serve alongside the samsas as a dip or a drizzle. Recipe from 'Rooza' by Nadiya Hussain (Penguin Michael Joseph, £25).
The Independent
30-01-2025
- General
- The Independent
This vegetable peanut Thai curry is Nadiya Hussain's favourite to make during Ramadan
'Since discovering that my family ancestry links to Thailand, it is the cuisine that sits right beside my Bangladeshi cooking,' says former Great British Bake Off winner Nadiya Hussain, author of new cookbook Rooza. 'I am always learning and experimenting with Thai recipes. Of all the curries, this vibrant peanut vegetable curry is one of my favourites to make and share with my family, especially during Ramadan.' Serves: 6 Ingredients: For the sticky rice: 600g Thai sticky rice (found in most supermarkets) For the paste: 1 onion, roughly chopped 1 lemongrass stalk, roughly chopped 3 Thai red chillies 6 cloves of garlic 5cm piece of peeled ginger, roughly chopped 2 tbsps fish sauce 1 lime, juice only 2 tbsp chilli powder 1 tsp palm or brown sugar 1 tsp ground cumin 1 tsp ground coriander 2 tsp shrimp paste For the vegetables: Oil, for frying 2 tbsp smooth peanut butter 1 whole squash, peeled and chopped into chunks (700g) 4 medium potatoes, peeled and chopped into chunks 2 red peppers, chopped into chunks 2 x 400ml tins of coconut milk 400ml cold water 100g spinach, roughly chopped To serve: 200ml oil 150g peanuts Handful of fresh coriander, finely chopped Salt Method: 1. Before we do anything, let's start by sorting out the sticky rice. By the time that is cooked, we will have this curry made. For the sticky rice, you need to make sure you wash it really well till the water runs clear. You can use the hot tap water to remove the starch. When it runs clear, drain the rice in a colander that has very small holes so the rice grains don't escape. 2. Leave the rice to drain, then pop a pan on the hob that is big enough to suspend the colander at its rim. Pour some hot water into the base, bring the water to the boil and leave to simmer. 3. Put the colander in the pan, making sure the water doesn't touch the rice grains. Pop on a lid that fits the top of the colander and leave the whole thing to steam for one hour 30 minutes. Occasionally check that there is still hot water simmering in the base. If it is lacking, just top it up with water from the kettle. 4. Now let's make the paste by putting the onion, lemongrass, red chillies, garlic, ginger, fish sauce, lime juice, chilli powder, palm or brown sugar, ground cumin, coriander and shrimp paste in a food processor. Blend the whole thing till you have a smooth, even mixture. If you find it isn't shifting at all, add a small splash of water. Once that is done, set it aside. 5. On to the vegetables. Pour some oil into a frying pan and get the oil lovely and hot. Add the paste into the pan and cook for five minutes till it looks dry and is much darker in colour. Now add the smooth peanut butter and mix through. 6. Lower the heat, get the squash, potato and red pepper in and give everything a good mix. Pour in the coconut milk and cold water and bring the mixture to the boil. As soon as it comes up to the boil, leave to simmer over a medium heat with the lid off for 30 minutes. As soon as the potatoes are tender, add the spinach in and mix through so it can wilt for five minutes. 7. To make the peanuts, pour the oil into a pan and get the oil hot. Add the peanuts and fry till golden brown. Drain on to a plate with kitchen paper and sprinkle over some salt. Be sure to use your leftover home-made peanut oil for other recipes when it has cooled down. 8. Now it's time to serve. Take your sticky rice and serve some curry alongside, sprinkling over the salted fried peanuts and chopped coriander.
The Independent
30-01-2025
- General
- The Independent
Nadiya Hussain's kabuli pulao with qorma-e-sabzi: ‘Joy in every single mouthful'
'I had this very dish at a tiny restaurant that serves authentic Afghani food,' says Nadiya Hussain, whose new cookbook Rooza, explores recipes for Ramadan from 30 different countries. 'When I go to a restaurant that I have never eaten at before and where the cuisine is new to me, I always ask the waiting staff what they recommend, and this was it. I love rice in all its forms and this recipe perfectly captures the essence of the Kabuli pulao from what I can remember. Lightly scented rice served with spinach and a sweet and savoury carrot topping. Joy in every single mouthful.' Nadiya Hussain's kabuli pulao with qorma-e-sabzi Serves: 6 Ingredients: For the pulao: 150g ghee 4 cloves 3 bay leaves 1 large cinnamon stick 2 onions, thinly sliced 2 tbsp garlic paste 2 tbsp salt 500g diced boneless lamb 3 tbsp garam masala 100ml hot water 500g basmati rice 650ml boiling water For the qorma-e-sabzi: 3 tbsp oil 1 bunch of spring onions, thinly sliced 1 tsp salt 1 lemon, juice only 1kg frozen spinach 2tsp ground coriander 1 tsp ground black pepper Small handful of fresh coriander Small handful of fresh dill For the carrot topping: 2 carrots, grated 50g raisins 40g almonds, toasted 3 tbsp vinegar 2 tsp honey Method: 1. Start by making the pulao. To a large pan add all the ghee and, over a high heat, allow the ghee to melt. Add the cloves, bay leaves and stick of cinnamon and let the whole spices sizzle in the melting ghee. 2. Add the sliced onions and cook till they are really soft and golden. Now add your garlic paste and salt and cook through for a few minutes. 3. Get the lamb cubes in with the garam masala and cook till the meat is brown. Pour in the 100 millilitres hot water and bring to the boil. Reduce the heat slightly and cook till there is no more liquid left and there is a golden-brown mixture coating the meat. Wash the basmati rice till the water runs clear. This will take a few washes, but it's important to remove as much starch as possible. Drain the rice and add to the meat. On a high heat, mix the rice with the meat and onions, mixing and scraping the base for about five minutes to remove any rice that may be sticking. 4. Pour in the boiling water and, over a high heat, mix and allow the whole thing to come to a boil till almost all the liquid has dried off and you can see every grain of rice. As soon as you get to that point, lower the heat completely and put the lid on. Leave to steam for about 30 minutes. 5. While the pulao cooks, let's make the qorma-e-sabzi. Pour the oil into a medium non-stick pan and bring to a high heat. Add the sliced spring onions with the salt and cook for a few minutes. 6. As soon as the spring onions are soft, add the lemon juice and the frozen spinach. Water should release from the frozen spinach – keep cooking till most of the liquid has evaporated. Add the ground coriander and black pepper and cook till completely dry and there is no excess liquid in the base when you are stirring. Take it off the heat as soon as it is ready and stir in the fresh coriander and dill. 7. Make the quick carrot topping by putting the grated carrots in a bowl with the raisins and toasted almonds. Mix well. Put the vinegar and honey in a bowl and mix. Drizzle all over the carrots and stir through. 8. Take the rice off the heat and serve on a platter or in the pan with the carrot mixture sprinkled over and the qorma–e–sabzi alongside. 'Rooza' by Nadiya Hussain (Penguin Michael Joseph, £25).
