Time to Eat: Delicious Meals for Busy Lives by Nadiya Hussain

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Notes about Recipes in this book

  • Chicken shawarma

    • Yildiz100 on July 16, 2020

      Easy and good. We served with our usual shawarma toppings and did not make her broccoli slaw topping. Watch the salt- we reduced it to 1 tsp and it was plenty. (She calls for 1 Tbsp.) Also, she calls for 1 tablespoon of cayenne. In the show she says it sounds like a lot but "cayenne is actually quite sweet." So now I am wondering if the cayenne powder on the market in the UK is processed to make it milder? My cayenne is hotter even than the chili I get at the Indian market labeled "extra hot", so not what I call sweet. We reduced the cayenne to 1/2 teaspoon and it still had a bit of a kick, but was mild enough that the kid could eat it.

    • dprostrollo on August 22, 2019

      So easy and so yummy.

  • Avocado pesto

    • Ro_ on August 16, 2020

      Wow, this was so much better than I expected it to be. A really creamy flavour, the spinach doesn't come through that much, the main taste is definitely the avocado but with a number of little zingy things going on in the background. I didn't have walnuts, so I used pine nuts instead. I will definitely make this recipe again, it's a really great way to make avocados (which are expensive where I live) go further by bulking out with a few other bits and pieces. I served this on toast with cherry tomatoes and feta, and it's a breakfast recipe I'll definitely repeat.

  • Blender beetroot

    • Ro_ on September 30, 2019

      I thought this made a really unusual pasta dish - in a good way! The beetroot, lemon and dill gave a distinct scandinavian flavour. It was really quick and easy to whip up. For next time, I'd use less garlic (since this is basically used raw blended into the sauce, the taste is quite strong), and add more lemon to the feta and dill. In fact I ended up squeezing more lemon over the top of the finished dish, and it really made it sing. I didn't have any fresh red chillis so used chilli flakes, and it gave a really nice background heat to the dish.

    • dprostrollo on August 22, 2019

      I used pickled beetroot and it was overpowering - too many flavours. Don't make the same mistake!

  • Creamy marinara chicken

    • Ro_ on September 29, 2019

      This was OK, but not something I'd go out of my way to repeat. Not sure how much the humuss really added to it: if you don't have humuss you particularly need to use up then adding the equivalent amount of cream cheese or just cream would probably have the same if not better effect.

  • Savoury French toast

    • Ro_ on September 29, 2019

      This is a fantastic recipe for a savoury breakfast treat, probably my favourite recipe that I've tried in the whole book. It's already one of our weekend breakfast staples: delicious and really filling.

  • Baked bean falafel

    • Ro_ on September 29, 2019

      Found the falafels quite dry. The coleslaw was good though: I would potentially make this again but wouldn't serve them in a floury bread roll (too much dryness), rather in a wrap with lots of yogurt as well as the coleslaw. Also, the recipe made waaay more falafels than it was suggested it would. And I don't think I could have made them any bigger due to forementioned dryness issues, which would have been exacerbated.

  • Teriyaki salmon with mango salsa

    • Ro_ on October 01, 2019

      The flavours in this were lovely, I had been apprehensive about the combo of mango and salmon together but both partner and I enjoyed it. Main complaint was that (even following Nadiya's instructions to save half the sauce for later) there was so much teriyaki sauce in the pan that the salmon was basically poaching in it so the outside of the fish didn't go caramelised and crispy the way I wanted. Next time, would probably cook the salmon with just a little bit of the marinade in the pan instead of the whole lot, then once the salmon finishes cooking, take it out before adding the rest of the marinade to reduce down before drizzling over the finished dish. Although this was good, there are so many nice salmon recipes out there that it'll probably be a while before I cook this again. It was good but not OMG good.

  • Lamb dansak

    • Ro_ on September 29, 2019

      The flavours of this curry are good. I made it with lamb neck and the cooking time necessary was much longer than the recipe suggests.

  • 'Tandoori' oven chicken with burnt butter rice

    • Ro_ on October 03, 2019

      Well I made some mistakes in cooking this recipe (I was in a rush): I misread the ingredients and thought the recipe was for 4 chicken breasts. When I ended up with an enormous ratio of sauce to chicken, I belatedly realised it had been for 4 chicken breasts and 4 thighs, which explains a lot but it was too late by then since it was in the oven. Aside from that, I think the main thing I'd do differently if making again would be to whizz the sauce up in a blender rather than just 'stirring to combine' as Nadiya suggests. It turned out quite lumpy and its texture was quite odd. I might use less chickpea flour too. I also found that the sauce-coated chicken didn't brown and char on the outside in the alloted time (as shown in the photo, and for me an essential aspect of tandoori chicken), even after I turned the oven up to full and gave it an extra 10 minutes. The apple and onion salad was overall probably the only thing I'd repeat from this dish. (I didn't make the burnt butter rice).

  • One-tray peanut chicken

    • dprostrollo on August 22, 2019

      This was fine, flavours were nice, but a little extra clean up than I want in a weekday

  • Bengali bangers and hash smash

    • dprostrollo on August 22, 2019

      Really tasty. The hash brown mash is really unique, partner loved it.

  • Paneer pitta

    • dprostrollo on August 22, 2019

      Really tasty, would be really good in a nice pitta but unfortunately mine broke to pieces!

  • Prawn Malay rice

    • dprostrollo on August 22, 2019

      Super yummy! Forgot to fry an egg, but was totally fine without.

  • Instant noodles

    • dprostrollo on September 09, 2019

      Made the paste to the recipe, except I ran out of chilli paste (I used chilli puree) and subbed the rest with tomato paste. Turned out delish!

  • Instant noodles: beef and kimchi

    • dprostrollo on September 09, 2019

      Made mine a little bit re-mixed - used the paste (which is lovely) and some vermicelli rice noodles with spring onion and beef jerky. The rice noodles took a little too long to get soft from dried, so I'm not sure I'd use those again and the jerky loses its "jerky" flavour after soaking (however, that's not a negative... just a fact).

  • Crustless spinach quiche

    • dprostrollo on August 22, 2019

      This was really tasty, definitely better the second day. More custard-y than a lot of quiches I've made and a bit of weeping.

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  • ISBN 10 024139659X
  • ISBN 13 9780241396599
  • Published Jul 11 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Michael Joseph

Publishers Text

Feeding a family and juggling a busy work load can be really tricky so Nadiya has crafted over 100 recipes that will teach you how to be time-smart in the kitchen.

Featuring recipes that are both quick and easy to make, as well as those that have shortcuts to creating second - and even third - delicious meals without any additional preparation, Nadiya will share with you all her tips and hacks for making meal prep as simple as possible.

Spin leftovers into completely new meals, learn the most effective way to use your freezer and discover just how easy it can be to batch cook without needing to have the same meal every night.

Covering breakfast, lunch, dinner and desserts - with recipes that will give you leftovers to have as snacks in between - Nadiya shows you how she manages to always have home-cooked food at hand for her family.

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