Potato Rösti Quiche from Nadiya Bakes by Nadiya Hussain 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. Onion Pretzels from Nadiya Bakes by Nadiya Hussain 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. Get your copy of Nadiya Bakes here. Rhubarb and Custard Kisses from Nadiya Bakes by Nadiya Hussain These delicate rippled custard biscuits are a taste of childhood nostalgia, sandwiched together with white chocolate and crushed rhubarb and custard boiled sweets. Get your copy of Nadiya Bakes here. Sharing Chocolate Fondant from Nadiya Bakes by Nadiya Hussain 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. Get your copy of Nadiya Bakes here. Strawberry Milkshake Funnel Cake from Time To Eat by Nadiya Hussain “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. Order your copy of Time To Eat here. 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. Get your copy of Nadiya Bakes to get the recipe. Peanut Butter and Jelly Traybake from Time To Eat by Nadiya Hussain 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. Order your copy of Time To Eat here. Raspberry Jam Puddle Brownies from Nadiya’s Kitchen by Nadiya Hussain 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. Order your copy of Nadiya’s Kitchen here.
