As I delve into Nadiya’s captivating narrative, I am struck by her multifaceted journey – a blend of triumph and trepidation, joy and apprehension. Her story is one of resilience and self-discovery, punctuated by moments of heartwarming personal growth.
This interview was originally published in TopMob magazine.
Nadiya Hussain admits that she’s become rather hooked on something, and it’s not necessarily something to fret over. She finds joy in avoiding food waste, stating that it can be surprisingly addictive. In a positive sense, this habit of using up all the food in her fridge gives her a boost of dopamine.
If you’re still skeptical, spending a half-hour with the ex-Bake Off champion could change your perspective. She has some innovative ideas about how to repurpose potato peels, limp vegetables, and even the gooey water from a can of chickpeas that we often waste by throwing it in the trash or drain.
39-year-old Nadiya aims to accomplish something remarkable with her six-part series, titled “Nadiya’s Cook Once, Eat Twice.” In this series, she demonstrates creative methods for using leftovers and maximizing the potential of food items often overlooked in the depths of British households’ refrigerators.
It’s not surprising to those who have seen Nadiya in action that the series (accompanied by its book) is rich with straightforward advice and quick solutions. Yet, as she works on fermenting, preserving, grinding, and pounding breadcrumbs and peelings, it’s also evident that this program stems from a deeply personal enthusiasm.
She shares that frugality and not wasting have played a significant role throughout her life. Coming from an immigrant family, our finances were tight, always living paycheck to paycheck. We made it a habit to save and use every resource we had, as waste was simply not an option for us. This mindset has become deeply rooted in me; I am always finding ways to reuse items and never discard anything needlessly.
Raised in Luton as part of a family of six, second-generation British Bangladeshis, our financial resources were limited and every penny was carefully spent. However, this frugality extended beyond our household; annually, we would travel to Bangladesh, where the bond between humans and the food cycle was continually emphasized.
She notes that in Bangladesh, people typically grow their own rice and vegetables. This means they have a direct connection to their food source. However, in today’s society, if one doesn’t cultivate their food, they might not understand its origin. If food is wasted in such cases, it may not concern them, leading to a disconnect.
Today’s world is all about immediate satisfaction, where a simple click can have food delivered right to your front door. Our goal with this presentation and book is to fill that void. Through learning about waste reduction, you’ll develop an appreciation for each ingredient’s worth.
- Nadiya Hussain’s new book Cook Once, Eat Twice is available to order now
Her excitement is contagious, yet it’s true that even energetic Nadiya faces a significant challenge: despite the high cost of living and being particularly aware of the impact of mass-produced food on our planet, many of us, to be honest, often find ourselves too apathetic to do anything more than toss leftovers into the trash bin and discard the wilted carrots from the vegetable drawer.
She concurs, “Yes, I understand.” Leftovers often carry an unfavorable image. They sit in the refrigerator, either wrapped in clingfilm or stored in Tupperware, and after a day passes, then two, and eventually five days, one may think, “I’ll have to throw them away.” I comprehend that sentiment. The goal here is to demonstrate that leftovers can be quite enjoyable and transformed into something truly fantastic with minimal mental effort. It doesn’t need to be a hassle at all.
How about giving Nadiya’s recipe for a one-dish chickpea and chicken traybake a try, and later, transforming the remaining ingredients into her spiced chicken-topped hummus?
Nadiya demonstrates creating a potato skin gratin, offering a crispier twist on a beloved classic, as well as sharing guidelines for making candy from clementine rinds and providing tips on crafting meringues using leftover aquafaba (chickpea water).
In my home, nothing is discarded – every leftover or peel gets a second life, so you won’t find a compost bin in my kitchen. Instead, I grin and say, “No need,” because there’s always a purpose for everything!
Nadiya also has misgivings about the British tradition of the “big weekly shop”.
As a movie reviewer, I’d rephrase it like this: “Every week when I find myself heading out for groceries, I can’t help but wonder if I’m truly making the most of what I already have at home. For me, the real joy lies in stretching my ingredients over an extended period – say, from a week to perhaps even 10 days or, on occasion, 14. The thrill of that challenge is something I relish. When the fridge is almost empty and my husband suggests we go shopping, I’m still hesitating, suggesting creative ways to use up our remaining items. That moment, when I manage to eke out another meal or two from the bare essentials, is pure delight!
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Whenever she visits the supermarket close to her family’s house in Milton Keynes, Buckinghamshire, she always carries a shopping list and sticks to it – except for grabbing items nearing their expiration dates at a reduced price.
She gleams with delight at the sight of a yellow label,” she explains. “I’ll locate broccoli, carrots, and similar items, prepare them all, then freeze them. Bread also freezes well; you can simply insert a slice into the toaster or grind it up for breadcrumbs.
Make no mistake, though, while Nadiya is militant about not wasting a morsel she’s also a mum of three teenagers – she and husband Abdal have Musa, 18, Dawud, 17, and 13-year-old daughter Maryam bringing up the rear. That means the odd takeaway and the odd bit of junk food, although she confides that her boys in particular, would happily eat their mum’s homemade rice and curry every day. “My daughter likes it, too, although we get to three days and then she’s like, ‘It’s not curry again tonight, is it?’ Which is when I tell her if she doesn’t want the curry, she knows where the kitchen is and she can go and make some pasta.”
As her youngest child is approaching adulthood, she’s been pondering about what lies ahead when her family flies the nest. “My kids enjoy their rooms and often hang out there, which gives me more free time,” she shares. “This means I anticipate having even more personal time in the future, which is exciting as it opens up possibilities like traveling.” However, she also admits, “I’m a bit apprehensive about this change – I can feel a hint of empty nest syndrome coming on.” To alleviate some of that void, she has a unique idea. “Recently, I suggested to my husband that we get a macaw,” she says. “I’ve always wanted a vibrant and beautiful macaw.
Nadiya has recently started archery as well, but she admits that her hobbies are often short-lived because she tends to lose interest quickly. “I truly enjoy archery, but I’ve been known to take up a new thing and then not stick with it for long, so we’ll see.” When asked about it, Abdal says he finds it hard to keep up with her many ideas, and they both laugh about it.
Absolutely, he’s accustomed to his wife’s unpredictable behavior – they’ve been married for 19 years now, and it was Abdal who stood by Nadiya during her win at Bake Off in 2015, which propelled her into nationwide recognition.
2020 saw her receive the MBE, a significant milestone for her, as she shares. Her grandfather endured severe racial abuse upon arriving in the country and was left for dead three times. Yet, he chose to stay because he foresaw a better life for his family here rather than in Bangladesh. His selfless sacrifice, knowing he wasn’t welcome, paved the way for her MBE achievement. She believes this honor would make him immensely proud, as it symbolizes belonging and recognition in a land that was once unforgiving to him.
During her journey, Nadiya has also shared her struggles with recurrent panic attacks and anxiety. She admits that initially, she was hesitant about revealing these aspects of her life publicly, but now views her decision to be open as “absolutely one of the best choices I made.
She’s sharing that she now has a more profound awareness of her personal limits. She explains, “It essentially boils down to knowing my body.” She continues, “When I sense I’m in a vulnerable state and not at my best, or if I’m merely struggling, I avoid certain topics; I proactively shield myself. This is something I’ve realized over the past ten years – that I can’t regulate all external elements, but if I can take care of myself, it makes a significant impact.
She will be forty years old on Christmas Day this year, a significant birthday that she had initially felt hesitant about but now chooses to celebrate according to her own preferences. “I used to think that reaching a milestone age meant I needed to make drastic changes, which only added stress. But then I realized, ‘What am I even trying to achieve? All I want is a vacation in Mexico.’ I’m not like Taylor Swift, I don’t need a grand transformation.
In a familiar move for many in her age group, she’s opting to renovate her kitchen. “I’ve finally got the kitchen I’ve always wanted,” she shares. It will feature a spacious 22-seat dining table and a sleek water dispenser – minus the compost bin, of course.
The latest issue of TopMob is out now – subscribe here.
Nadiya’s Cook Once, Eat Twice begins at 7:30pm on Tuesday 17th September on BBC Two and iPlayer – you can order Nadiya’s new Cook Once, Eat Twice companion book now.
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2024-09-13 13:05