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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. 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. 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. We also meet allergy-conscious baker Mina Said-Allsop, who teaches Nadiya her recipe for gluten-free chocolate sourdough.
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. 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. Start by preheating the oven to 190°C/fan 170°C/ gas mark 5. Line and lightly grease a 900g loaf tin. 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.
From the book: Nadiya’s Everyday Baking
Transfer the chilled dough balls onto the lined trays about 2 inches apart so they have room to spread. Bake for 13 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. 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. 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…
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. 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 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. 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 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.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. 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."
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