Nadiya Hussain - Nadiyas Everyday Baking: From Weeknight Dinners to Celebration Cakes, Let Your Oven Do the Work

acknowledgments

Thank you to everyone involved in helping to bring this book together. A job bigger than you might imagine, but without the hard work of these people we would never end up with this book.

Thank you to Georgia for testing all the recipes, for enjoying them, for the feedback.

Thank you to Chris Terry for being the best at what he does and taking beautiful pictures of the food and, dare I say, me!

Thank you to Rob, Hollie, and Ayala for all the work on creating the recipes so they are shoot ready.

Thank you , Roya, for making everything look exactly as it should; it always looks like I imagined it in my mind.

Thank you , Sarah, for literally wrapping everything in your beautiful vision.

Thank you , Heather, for always making me feel like a million dollars. You are much more than makeupyou make up bits of me that the camera does not see.

Thank you , Anne, for always starting every sentence with can we eat that now?

Thank you , Dan and Ione, for being there from the baby step stages, to the relay running and all the way to the finish line.

Thank you to the entire MJ team, including Aggie, Bea, Dan P-B, Alice, Gaby, Sophie, Catherine, and Anjali, for being a part of a huge project of which none of it would be possible without your hard work.

Thank you to my little team, Abdal, Musa, Dawud, Maryam, and not forgetting my beautiful sub-team Shak, Sara, Sulayman, and Noor, for getting through the cake!

Nadiya Hussain won season six of The Great British Baking Show. She is the author of the New York Times bestseller Nadiya Bakes and Time to Eat, and the host of the companion series on BBC and Netflix. She lives in the UK with her husband and their three children.

chapter one

EVERYDAY KIND OF DAYS

banana and peanut butter roll-ups

Serves 8Vegetarian

These are a winning breakfast and a great alternative to Saturday pancakes, using ingredients we commonly have at home: tortillas, peanut butter, banana. Rolled up, coated in sugar, and adorned with chocolate ganache, they are warm, crispy, and sweet. Lets just call them end-of-the-week roll-ups and we can have sweet feasts for breakfast all weekend long!

8 large flour tortillas

1 cups/320g crunchy peanut butter (or smooth if you prefer)

8 small or medium bananas

1 egg, beaten

7 tablespoons/100g unsalted butter, melted

6 tablespoons/75g sugar

teaspoon ground cinnamon

8 oz/240g dark chocolate, chopped

cup/160ml boiling water

Preheat the oven to 400F.

Onto the center of a tortilla, pop 1 heaped tablespoon of the peanut butter and spread from side to side to create a bed for your banana. Peel a banana and place on top. Make sure it sits in the center and is not sticking off the edge of the tortilla. If it is too long, break it to the right size (you can enjoy the extra bit as a light pre-breakfast snack).

Lift the flap of tortilla at each end of the banana and fold over. Lift the tortilla half closest to you and flap it over the banana. Now hold it firmly and roll just till you get to the end. Brush the end with the egg and finish rolling, then place seam-side down so the egg and tortilla can stick, making sure the delicious contents do not escape easily. Pop onto a baking sheet and do the remaining seven.

Brush the melted butter all over the rolls, turning them around till you have covered them all. Place them seam-side down. You will have leftover butter, not a lot, but set that aside as you will need it a little later. Bake in the oven for 8 minutes, till crisp and golden all over.

Meanwhile, mix the sugar and cinnamon on a large baking sheet or plate.

Take the rolls out and switch the broiler on to high heat.

Using the leftover butter, brush all over the rolls till you have no more butter left. Using a pair of tongs, carefully roll the roll-ups till they are coated in the sugar and put back on the baking sheet till you have done all eight.

Place under the broiler for 1 minute. Dont walk away as it will only take 50 seconds to 1 minute before you get a beautiful brled top. Keep an eye on it and as soon as its golden on top and shiny, its ready. Take out and let that caramelized sugar set to a deep crunch.

Melt the chocolate by putting the chopped pieces in a bowl, pouring in the boiling water, and mixing, agitating and moving the mixture till you have a glossy ganache. You can serve this as a dipping sauce on the side, but I like to generously swish the ganache right on top of the roll-ups and eat them while they are warm.

harissa pita pockets

Serves 6Vegetarian

This recipe is designed to use all the things that I have knocking around the house. Simple, delicious pastes (like the harissa in this recipe), a carb (I always have pita in the pantry or the freezer), and lets not forget the eggs! Put them all together and top with avocado and you have a quick, easy, and totally different take on avocado toast.

6 large pitas

cup/120g rose harissa paste (or regular harissa paste)

6 large eggs

3 small or medium avocados

a pinch of ground cumin

honey, for drizzling

Preheat the oven to 400F. Have a baking sheet ready that fits all six of the pitas comfortably.

Lay the pitas out on the baking sheet. Mix the jar of harissa so the oil and paste are mixed well, as sometimes through settling the oil and paste separate. Spread a small spoonful of the paste all over each pita, turning each around to spread evenly on both sides.

Pop into the oven for 5 minutes, or till the pitas are crisp on the outside and puffed right up, creating a pouch.

Take out of the oven and, using scissors or a knife, create a 1-inch/2.5cm slit in each pita. Break 1 egg into a bowl and pour into each pita, holding the slit open using a spoon.

Pop back in the oven for 1 minutes for a runny yolk or, if you would like a firm yolk (as does my husband because he believes a runny yolk is the work of the devil), then bake them for 3 minutes.

Slice up half an avocado for each pita, pop the slices on top of the harissa pitas, sprinkle with the cumin, and finish with a generous drizzle of honey.

keema sheet pan panini

Serves 6

My kids love panini, but I hate taking the panini machine thingy out of the cupboard. I have three kids, two of which are always ravenous, and one who eats a tiny amount and then comes back looking for the leftovers later. And as much as I love being in the kitchen, I also love doing other things. So, these are for the rushed among ustheyre all-in-one and delicious, with spiced meat and jalapeo cheese.

1 teaspoon olive oil

8 oz/220g ground lamb

cup/25g crispy fried onions

1 tablespoon garlic and ginger paste

teaspoon salt

1 teaspoon chile flakes

2 teaspoons garam masala

a small handful of cilantro, chopped

5 oz/160g queso fresco, chopped or crumbled

5 tablespoons/70g siracha mayo