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

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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!" 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. 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. 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.

We also meet allergy-conscious baker Mina Said-Allsop, who teaches Nadiya her recipe for gluten-free chocolate sourdough. Add the eggs, vanilla, almond, flour and baking powder and mix everything through till you have a dough that is stiff and easy to handle. Divide the mixture into 20 equal mounds. Take the chocolates out of the freezer.

From the book: Nadiya’s Everyday Baking

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. 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. 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.

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. 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. Nadiya will also be meeting Nokx Majozi, head pie maker at the Holborn Dining Room. Nokx turns this humble dish into a mighty roast centrepiece with her astonishingly delectable dauphinoise pie. This incredible creation boasts layer after layer of buttery shortcrust pastry and creamy Comté cheese potatoes. 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. 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.Katy Fryer says: "We're so delighted to be working with Nadiya again on another timely series. Baking is Nadiya's first love and she'll be sharing brand new recipes that turn ordinary, everyday bakes into extraordinary treats." Have the defrosted ice creams in two separate bowls – what we want is two distinct colours that we can marble.

Start by lining the base and sides of a 20cm square cake tin. Preheat the oven to 190 °c/fan 170 °c/gas mark 4. 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. 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.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. 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. Transfer the chilled dough balls onto the lined trays about 2 inches apart so they have room to spread. Bake for 13 minutes. Start by preheating the oven to 190°C/fan 170°C/ gas mark 5. Line and lightly grease a 900g loaf tin.

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 Put the butter, golden syrup and sugar in a pan and pop onto a low heat. Stir occasionally, encouraging the butter and sugar to melt. 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. 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. 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.Roll each dough ball in the peanut mixture, pressing and pushing the peanut mix into the dough. Do this to all 20. Just push them down a tiny bit to gently flatten the top. Put on a tray and leave in the fridge for 1 hour or in the freezer for 30 minutes.