Episode 5

Armed with her six essential spices, Nadiya proves that cooking frugally doesn’t mean scrimping on fabulous flavour. She makes crispy fried pakoras in a delicate chickpea batter, a spectacular biryani with a leek masala, a cumin-infused potato burger with spring onions and red chillies, and a twist on a classic shortbread with cinnamon-infused dough.

Meanwhile, vegan chef, author and YouTuber Gaz Oakley creates his soothing spin on welsh cawl stew, infused with his favourite homegrown coriander and fennel and accompanied by a rich vegan welsh rarebit.