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

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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

We also meet allergy-conscious baker Mina Said-Allsop, who teaches Nadiya her recipe for gluten-free chocolate sourdough. 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. 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.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.

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.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." Nadiya has plenty of new recipes to show us. (Image credit: BBC) Nadiya's Everyday Baking episode guide 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. Have the defrosted ice creams in two separate bowls – what we want is two distinct colours that we can marble. 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.

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 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. 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.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.

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. Transform your kitchen with the bestselling new cookbook from Nadiya Hussain, the perfect guide to creating delicious bales any day of the year 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. 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.Start by preheating the oven to 190°C/fan 170°C/ gas mark 5. Line and lightly grease a 900g loaf tin. Transfer the chilled dough balls onto the lined trays about 2 inches apart so they have room to spread. Bake for 13 minutes.