With the release of Nadiya's latest cookbook, Nadiya Bakes, we've been rummaging through our back catalogue of her best baking recipes. From simple brownies to epic traybake pancakes, reimagined tarts to onion pretzels, Nadiya really knows how to make the most of a bare baking cupboard with her clever flavour pairings and shortcuts. Whether you're packing school lunches, you're stuck at home with a sweet craving or you're after a quick and easy teatime treat, there's something here for you that won't break the bank.
This clever bake is a mish-mash of a potato rösti and a quiche – here Nadiya uses a mixture of sweet and regular potatoes, paprika, onion and garlic to make a light, crisp base, and packs it with a creamy cheese and chive filling. None of the faff of regular pastry and all of the deliciousness.
Nadiya makes these soft onion pretzel buns super simply by tying them into knots rather than emulating their usual intricate shape. Flavoured with crispy fried onions and chives, and topped with paprika and a dusting of intense onion flavour, these are great for packed lunches.
These delicate rippled custard biscuits are a taste of childhood nostalgia, sandwiched together with white chocolate and crushed rhubarb and custard boiled sweets.
Scrap the individual melt-in-the-middle chocolate puddings for one large one. "With none of the individual pots, there’s less washing up and still all of the deliciousness", assures Nadiya. Serve hot with a dusting of icing sugar and a dollop of cooling crème fraîche.
"These are like doughnut, meets cake, meets fritter, meets pakora", says Nadiya of these crispy, sweet and moreish bites drenched in strawberry milkshake powder. These freeze really well so you can save any leftovers for another time.
Pressed Flower Shortbread Shards from Nadiya Bakes by Nadiya Hussain
If you have edible flowers or herbs growing in your garden, then have a go at these pretty shortbreads – a thrifty way to fancy up a classic biscuit.
With a few fridge and cupboard basics, you'll be able to knock together this twist on peanut butter and jam pancakes, baked all in one and cut into squares. Eat for brunch with an extra dollop of jam and yoghurt or snack them on the go and freeze any leftover squares in clingfilm.
These simple brownies are made a little more special with the addition of pools of raspberry jam. The result? Gooey chocolate with pops of tangy fruit – so easy to put together with just a few kitchen basics.