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Nadiya Hussain takes a culinary road trip across Yorkshire, meeting fisherman Frank Powell near Bridlington and using some of his catch to cook baked sea trout with sun-dried tomatoes and lemons. She then heads to Huddersfield to sample local halloumi made by Syrian refugee Razan Alsous, creating watermelon and halloumi skewers. At home, Nadiya makes rhubarb and custard ice-cream sandwiches and Yorkshire puddings filled with strawberry jam and custard.