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

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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. 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. 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 has plenty of new recipes to show us. (Image credit: BBC) Nadiya's Everyday Baking episode guide 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

Have the defrosted ice creams in two separate bowls – what we want is two distinct colours that we can marble. We also meet allergy-conscious baker Mina Said-Allsop, who teaches Nadiya her recipe for gluten-free chocolate sourdough. 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. 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. 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.

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

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

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. 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.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. 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. 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.