Nadiya’s Everyday Baking: Over 95 simple and delicious new recipes as featured in the BBC2 TV show

Product Information

Start by preheating the oven to 190°C/fan 170°C/ gas mark 5. Line and lightly grease a 900g loaf tin. Take each dough mound and flatten. Pop a frozen caramel choc in the centre and fold the cookie dough over to encase the chocolate. Roll into a ball and pop onto a tray. Do this to all 20. Transform your kitchen with the bestselling new cookbook from Nadiya Hussain, the perfect guide to creating delicious bales any day of the year We also meet allergy-conscious baker Mina Said-Allsop, who teaches Nadiya her recipe for gluten-free chocolate sourdough. Add the oats to a large bowl. Add the almond extract to the melted butter mixture and stir well. Pour the mixture all over the oats and mix well till you no longer have any patches of dry oats.

Afternoon tea is a British institution and for many of us is regarded as a special treat. But in the first episode of her new series, which is designed to prove that no-fuss baking can be a simple pleasure for every day, Nadiya Hussain shows us how to whip up some easy, yet showstopping, baked delights. "It’s all about celebrating the oven and making the oven do all of the work," she says. Preheat the oven to 190°C/fan 170°C/gas mark 5. Get two of the largest roasting trays you can find to fit in your oven. To make the filling, put the cream cheese into a bowl. Scrape out the seeds of the vanilla pod and add to the cream cheese along with the sugar, egg and flour and mix well. Stir in the chopped caramels. Pop the mixture all over the biscuit crumb. More delicious recipes from the Bake Off queen. Nadiya is setting out to prove that you can bake every day without effort . . . There is something here for everyone' RADIO TIMES Above all, Nadiya's incredible, stress-free recipes will show you that anyone can reap the benefits of baking, all you need is an oven.The opening episode sees Nadiya make a cream-free coffee cake, an afternoon tea pudding, meringue lollipops and moreish butterscotch cheesecake bars. "They’ve got soft toffees going through them so as the cheesecake bakes you get this gooey, gooey toffee in the cheesecake mix,’ says Nadiya. ‘What’s better than portable cheesecake? I mean, come on!" Nadiya Hussain shot to fame when she won the sixth series of The Great British Bake Off in 2015 when the show was on BBC One. With her friendly personality and beautiful smile she was an instant hit with viewers and the following year presented her own series The Chronicles of Nadiya, where she explored the recipes that shaped her love of cooking. Now add the remaining biscuit crumb in another layer and then the second square of pastry on top. Push it down to create an even, flat layer. Not yet but we’re excited to see what cakes and puddings Nadiya is going to rustle up. If the BBC releases a trailer we’ll post it on here. More about Nadiya Hussain… Brush the top with melted butter. Mix the sugar with the nutmeg and cinnamon and sprinkle all over the top. Bake for 35-40 minutes.

Put the biscuits into a food processor and blitz to a fine crumb. Pour into a bowl with the toasted coconut and butter and mix well. Add half of the crumb mixture right on top of the pastry in the tin and push that into the pastry. Cut the pastry in half. Take one rectangle of dough and squash it into a round ball – the aim is to still have a buttery dough but with fewer layers. Do this to both pieces. Now roll out the pastry into a rough square and trim to a 20cm square to fit the cake tin. Do this to both mounds of pastry. Place one square of pastry in the base and keep the other one off to the side. To the strawberry ice cream, add the freeze-dried strawberries and mix through. Add 70g of the sifted flour and mix through till you have a batter. Do the same with the chocolate ice cream, adding the flour and mixing till you have a smooth batter. While the cake bakes, make the ganache. Put the chopped chocolate in a bowl. Place the cream in a pan and put it on a medium to high heat. As soon as the cream just starts to come up to the boil, but is not actually boiling, take it off the heat. Nadiya has plenty of new recipes to show us. (Image credit: BBC) Nadiya's Everyday Baking episode guideStart by lining the base and sides of a 20cm square cake tin. Preheat the oven to 190 °c/fan 170 °c/gas mark 4. Now, a spoonful at a time, alternate the batter into the prepared cake tin, till you have used up all of both mixtures. Take a long skewer and, using sweeping motions, gently marble the mixture. Pop into the oven to bake for 30–35 minutes Take the trays out of the oven and add your prawns and crab claws right on top, mixing and moving everything. Cover with foil and bake for 10 minutes. Remove from the oven, take off the foil and drizzle over half the butter sauce. Finally, add the mussels and mix through. Leave the foil off and bake for another 10 minutes.