Sadly, she had little time to explore. Closeted in a laboratory, surrounded by jars of pickled squid and octopuses, she drew larval squid for 24 hours straight to meet an impending deadline.

Soak the squid in the milk and garlic for 20 minutes. Remove from milk. Season the flour with salt and toss in the squid. Remove excess flour. Heat half a thumb depth of oil in a pan or set your ...

Nadiya's twist on pad Thai is made with pickled papaya, tamarind and turmeric. In the programme, Nadiya only used squid, but at home she usually adds mussels so we've included them here.