This week Nadiya is in Wales, but before she sets out she celebrates the Welsh culture by baking traditional Welsh cakes with a Nadiya twist – flavoured with fennel and a blueberry coulis.
Once in Wales, Nadiya meets Richard Roderick, a third-generation sheep farmer who now farms 260 hectares in the Brecon Beacons National Park at his Newton Farm. She gets a crash course in sheep farming before cooking a fast lamb bhuna served with garlic naan.
Nadiya also heads to Monmouth to meet the UK’s only homegrown edible rose water makers, Desdemona Freeman and Denise Jones, who together makeup Petals of the Valley and uses this specialist ingredient in a rose and raspberry fool, served with coconut flakes and homemade crystallised petals.
Finally, back in her own kitchen, Nadiya is celebrating the best of Welsh seafood by deep-frying mussels.
Nadiya British Food Adventure, Monday, 8.30 pm – BBC Two