Nadiya Hussain served up halloumi and watermelon skewers with tamarind dip on Nadiya’s British Food Adventure.

The ingredients for the marinade are: 75ml olive oil, 1 tsp onion salt, 1 tsp garlic powder, 1 tsp chilli flakes and 1 tbsp dried fenugreek leaves.

For the skewers: 500g halloumi, cut into 2cm cubes, 400g watermelon, cut into 2cm cubes and 150g white bread, cut into 2cm cubes.

For the dip: 95g tamarind paste, 60g runny honey, ½ tsp cinnamon and 1 small red onion, finely chopped.

The recipe is available in Nadiya’s new book titled: Nadiya’s British Food Adventure, available from Amazon now.