Nadiya Hussain served up tasty beef vindaloo curry with cashew cream and parathas flat bread with ready made puff pastry on Nadiya’s Fast Flavours.

The ingredients for the vindaloo: 4 tbsp oil, for frying, 100g cashews, 1 tsp fennel seeds, 1 cinnamon stick, 3 bay leaves, 5 cardamom pods, 6 dried long chillies, 4 brown onions, finely chopped, 4 tbsp garlic paste, 4 tbsp ginger paste, 3 tsp salt, 6 tomatoes, chopped, 1 tsp ground turmeric, 3 tsp chilli powder, 2 tsp ground cumin, 2 tsp curry powder, 1kg diced beef and 500ml hot water.

For the rice: 400g basmati rice, pinch of salt and 2 black cardamom pods.

For the cashew cream. 100g cashews and pinch of salt.

To serve: green chillies, fresh coriander and 3 spring onions.

For the parathas: 500g readymade puff pastry block and flour, for dusting.

See recipes by Nadiya in her book titled: Nadiya’s Fast Flavours available from Amazon now.