Nadiya Hussain: “Ramadan is like hosting a dinner party every day for 30 nights”

Since winning GBBO in 2015, Nadiya has written a slew of bestselling cookbooks with accompanying TV shows, as well as a children’s book on coping with anxiety. Her newest release, Rooza (meaning Ramadan in Bengali), looks at how the annual month of fasting is observed around the world, and includes fast-breaking recipes worthy of any dinner party.

Ramadan, the month of dawn to dusk fasting, begins at the end of February. After fasting, do you reach for old favourites?
Absolutely. It depends on what your kids want to eat – if beans on toast is what they’re craving after a day of fasting, I’ll let them have it (but I’ll make something else, a biryani maybe, for them to have after prayers). Every night is a special night, though – it’s like hosting a small dinner party for the people you love the most, every day for 30 nights.

Some people might be intimidated by the thought of hosting a dinner party every night for a month! How do you manage?
My entire existence in the kitchen is about making it easy and delicious, never compromising on flavour but always making it quick and accessible to everybody. When it comes to cooking for celebrations or festivities, it’s all about prepping ahead and using your time – and your freezer – wisely. You can make everything ahead (roast potatoes, vegetables) – even if you’re making a biryani in a few weeks’ time, you can prep the chicken curry mix and freeze it. Life’s too short to be stressed and too tired to eat!

What else makes Ramadan special for you?
It’s the only time I see my kids for 30 days on the trot for dinner. One’s in sixth form and has a part-time job, the other’s out and about and my little girl is always doing something, so our diaries aren’t always aligned. During Ramadan though, they’re shattered and can’t be bothered to socialise, so we see each other a lot. That’s the best bit for me, knowing I have them for 30 days. I really savour them.

Your book Rooza celebrates what’s eaten during Ramadan around the world. How did you begin writing it?
I chose countries where there are Muslims and cherry-picked some beautiful cuisines I’ve tried while travelling or in other people’s homes. It was lovely to be inspired by all the things I’d eaten, dreamed about eating or researched. In particular, I loved researching Somali cooking as I’d never been to a Somali restaurant before.

It’s traditional to break the fast with dates, but what else helps you refuel your family?
Cold water out of the fridge – that’s really important – as well as lots of hydrating fruit like watermelon and honeydew melon. It’s a must, as drinking lots of water on an empty stomach can make you feel really weird. We also love having cold roast potatoes!

Are there any other moments during Ramadan when you mark a certain point in the month?
Yes, we mark every 10 days. The last 10 days are important because you know it’s nearly over. For anyone who doesn’t fast, it might feel like a huge thing to give up food during daylight hours but it’s one of the most mindful and peaceful things to do. It’s beautiful. It’s the only time when everything feels calm, serene and focused.

Are there any dishes you save specifically for the Eid feast at the end of Ramadan?
Chicken korma. It’s a beautiful, rich dish that tastes better a couple of days later, so we make it ahead. We do have it throughout the year, but made with oil, whereas for Eid we use lots of butter and ghee to make it extra delicious.

What were your writing snacks?
There are a lot of nuts in the book, so I always have some to hand. When I made the samsas (sweet samosas), I tested the recipe twice, even though I didn’t need to, because they’re so good!

Are there any common misconceptions about Islamic cuisine your book helps dispel?
The recipes are from countries where there are Muslims, and really the term ‘Islamic cuisine’ could be anything. There are people raised in England who convert to Islam and, whatever they eat, that’s their cuisine – whether it’s lasagne or something else. Islamic cuisine is ever-growing and never-ending – it’s limitless.

Make Nadiya’s samsa (sweet nutty samosas)
“Samsa is a traditional dish often made during Ramadan. They’re not like the samosas you usually find, filled with spiced savoury meat – these are stuffed with nuts, sweet potato, orange and cinnamon and doused in sweet syrup. I like to serve mine with a fruity coulis.”

Follow Nadiya on Instagram – and read more interviews with famous faces from the world of food. Find more celebratory dishes and snacks in our Ramadan recipes collection.