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

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

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

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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. Start by preheating the oven to 190°C/fan 170°C/ gas mark 5. Line and lightly grease a 900g loaf tin.

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… 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 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.

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.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. 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 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. Have the defrosted ice creams in two separate bowls – what we want is two distinct colours that we can marble.

Transfer the chilled dough balls onto the lined trays about 2 inches apart so they have room to spread. Bake for 13 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. 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. 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." 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. 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.

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

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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.

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