Nadiya has plenty of new recipes to show us. (Image credit: BBC) Nadiya's Everyday Baking episode guide Transfer the chilled dough balls onto the lined trays about 2 inches apart so they have room to spread. Bake for 13 minutes. Inside this book Nadiya shows you how to let your oven take the strain to create simple bakes, bursting with flavour, every day of the week. She’s since fronted Nadiya’s British Food Adventure, The Big Family Cooking Showdown, Nadiya’s Asian Odyssey, Time to Eat with Nadiya , Nadiya Bakes, Nadiya's Fast Flavours and Nadiya’s American Adventure.

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 Make your butter sauce by adding the butter, orange juice, garlic, coriander, pepper, chilli flakes and celery salt to a pan. Mix and bring to the boil, then as soon as the butter has melted and it’s just come up to the boil, lower and simmer on a medium heat. 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!"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. Add the corn, potatoes, lemons, garlic, bay and cinnamon to the trays. Drizzle over the oil. Mix well and season with the salt. Cover with foil and bake for 50 minutes.

Transform your kitchen with the bestselling new cookbook from Nadiya Hussain, the perfect guide to creating delicious bales any day of the year 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.

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Take half the mixture and press firmly into the tin, getting it into every corner. Make sure you have an even layer. Spread the jam in a thin layer, evenly distributing it across the oat mixture. 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…

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 To make the dough, add the butter and chocolate to a pan and melt till you have a mixture that is viscous. Take off the heat, pour into a large bowl, add the sugar and mix. Now leave to cool for 10 minutes. 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. 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.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. Pour the hot cream all over the chocolate and stir till you have no more chunks of chocolate and a rich, smooth, glossy mixture. Pop it into the fridge and leave to chill for 30 minutes. 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.