Résumé
Nadiya teaches us her tricks for easy entertaining without breaking the bank with her impressive but wallet-friendly recipes to impress guests. Featuring Swedish meatballs served with a miso gravy, fresh dill redcurrant jelly and fluffy mash, which can be used as a filling in her stuffed paratha flatbreads; perfect poached eggs and a flavour-packed beetroot purée, forming the base of a breakfast board but also doubling up as a dip or spread to use again later in the week; a Hussain family recipe, a curry using banana peel; and bitesize banana doughnuts as a sharing pud to pass around at a party. Meanwhile, supper club hosts Luke Boatright and Ayala Daly share an inventive, cost-effective veggie recipe to cook for a crowd.
