Episode 6

Nadiya shares her simple celebratory bakes for every day of the week, which make special occasions a whole lot easier.

She gets the party started with a playful crowd pleaser inspired by her travels to New Orleans. Her take on a Louisiana seafood boil is bursting with succulent langoustines, scattered with mussels and clams and bathed in a zesty, buttery sauce.

Next up is a traditional Eastern European sweet bread known as babka. This simple-but-spectacular loaf has twisted layers of soft, sweet buttery bread and is bursting with joyful rainbow sprinkles - a clever alternative to cake designed to steal the show at any special occasion.

Then, Nadiya gets our taste buds tingling with her slow-cooked lamb daleem, baked with golden oats and lentils for a rich and luxurious sauce, loaded with the warming spices of garam masala and topped with fresh, zingy ginger. Inspired by her first taste of daleem as a child in Bangladesh, Nadiya slashes the cooking time of this amazing curry with the help of the oven.

Nadiya's grand finale is her beautiful meringue cake. Two layers of fluffy Victoria sponge are crowned with a peaked meringue top, sandwiched together with soft whipped cream and fresh fruit before being adorned in flecks of gold.

Meanwhile, award-winning macaron maker Naeem Mohamed shares his astonishing macaron stack cake. Naeem fell in love with his wife over their joint passion for macarons, and his light-as-air creations would steal the show at any celebration.