Nadiya's Everyday Baking - Episode Guide

Nadiya Hussain starts the series with her take on the quintessentially British afternoon tea. Every recipe will offer an exciting twist on an old-school classic that's so easy it could be whipped up every day of the week.

Inspired by a lockdown social media craze, a traditional coffee cake is transformed by a deliciously light dalgona coffee cream topping – the method is ingenious, as it doesn't actually contain any cream! Nadiya then shares her pretty-as-a-picture meringue lollipops, which have a colourfully striped crisp shell and a raspberry-infused white chocolate centre.

Next, Nadiya knocks up cheesecake like you've never seen before with her super indulgent but sensationally moreish butterscotch cheesecake bars. Puff pastry, butterscotch cream and layers of crumbly biscuit create an epic teatime treat. Finally, Nadiya gives the most famous of afternoon teas a Bengali makeover, offering up her cream tea in pudding form. With cardamom-infused scones that crown a rose, rhubarb and strawberry jam bake adorned with pistachios and served with lashings of clotted cream, this is a cream tea with a difference.

Across the series, Nadiya also celebrates bakers from across Britain, shining a light on their favourite everyday bakes. In this episode, award-winning allergy-conscious baker Mina Said-Allsopp shares her secret to a gluten-free chocolate sourdough - just one of the superb recipes born out of her mission to bring delicious sweet and savoury bakes to the gluten intolerant.

Nadiya shares the speediest of her scrumptious bakes, which are easy enough to rustle up any day of the week. With a mix of sweet and savoury, every recipe delivers maximum flavour for minimum effort.

First up, Nadiya shares a nifty hack on an old-school quiche, using layers of buttery filo pastry as a speedy base and adorning it with a punchy paprika egg topping. This ingenious tart will take half the time to rustle up without compromising on flavour.

Next, Nadiya takes on an American favourite she first discovered on a trip to New York, the snickerdoodle. A yummy cinnamon- and peanut encrusted chocolate cookie with a runny caramel surprise in the centre, it's the gift that keeps on giving.

Then, Nadiya dishes up a whopper of a cheat with her marbled strawberry and chocolate ice cream cake. This recipe doesn't just offer the quickest cake batter ever but also a simple, rich chocolate ganache finished with fresh strawberries.

Finally, Nadiya shares one of her speedy family meals, a zingy cod and coconut noodle broth, baked in the oven for ease, and reveals how recently discovering her Thai heritage has influenced her cooking.

Meanwhile, restaurateur Tom Pearson from West Yorkshire shares his passion for Farinata, a chickpea pancake topped with taleggio cheese that is an irresistible everyday staple from northern Italy.

Nadiya offers up her favourite go-to roasts. She kicks off with her take on a British favourite: an epic roast chicken packed with punchy kimchi under a super crispy skin, nestled on a bed of buttery miso leeks and served with sticky honey and soy-infused sushi rice. Offering maximum taste for minimum effort, it's a one-tray wonder to return to again and again.

Nadiya then transforms the humble onion into the star of a mouth-watering vegetarian curry. But forget hovering over the hob - this dish lets the oven take the load. With sweet, caramelised onions roasted in a gently spiced tomato and tamarind curry sauce, it's not only effortless, it's utterly irresistible.

Next, Nadiya presents her spin on roast lamb, but instead of the usual leg or shoulder, she's going for something much easier. Her finger-licking lamb ribs in a pineapple and coriander marinade make for meat that not only melts in the mouth but is quick to cook too. It's served with colourful roasted paprika corn ribs, a simple side that elevates your everyday sweetcorn into something sensational.

Finally, drawing on the flavours of her childhood, Nadiya turns a whole sea bass into a light and elegant centrepiece. A succulent whole sea bass is roasted in a chickpea and citrus crust that locks in moisture and flavour. Served with a refreshing salad of carrot and courgette ribbons dressed in a punchy chilli and lemon dressing, it's a delicious meal that is beautiful enough for a celebration but easy enough to make for a very special midweek meal.

Meanwhile, the Holborn Dining Room's head pie maker, Nokx Majozi, turns the humble dauphinoise pie into a mighty roast centrepiece. This incredible creation boasts layer after layer of buttery shortcrust pastry and creamy Comté cheese potatoes, elevating an ordinary bake into something sublime.

With the assistance of her daughter Maryam, Nadiya shares go-to family bakes that are as foolproof and fuss-free as they are delicious.

First up, Nadiya and Maryam, a self-confessed ‘flapjack fanatic', share their ultimate recipe for this classic family favourite. The quick and effortless recipe features sweet, sticky oats sandwiching a secret layer of sharp raspberry jam and smothered in a triple chocolate topping.

Next, Nadiya turns the simple sandwich into a family feast with her triple-stack tandoori naan sandwich. It features succulent tandoori chicken breast wedged between three layers of soft naan and smothered in minty mayo, crisp apple cabbage and crunchy poppadoms.

Then, Nadiya's spicing up a boring mid-week meal with her punchy Mexican one-pot wonder. This twist on chilli nachos, with gently spiced minced beef loaded with crunchy tortilla strips, rich oozy cheese, and topped with fresh jalapenos, is designed to put the fun back into family meals in one easy bake.

Last up is an epic chocolate cookie pie, with a deep filling of chocolate hazelnut spread and crispy wafers encased in a chewy chocolate chip cookie dough pie crust. With minimal effort, this extraordinary bake caters for 16 people.

Meanwhile, baker Louise Nicholson shares her colourful vegan bakes, such as her signature Highland cow and unicorn cupcake, that have taken Edinburgh by storm.

Nadiya presents the very best weekend breakfasts for kicking back, relaxing and really indulging in the pleasure of the day's first meal. And, of course, they are all easy, effortless and baked in the oven.

First up are Nadiya's delectable granola cupcakes for a delicious breakfast on the go. A sticky fruit-and-nut granola shell is filled with chocolate and yoghurt before being crowned with edible flowers and fruit.

Next, Nadiya offers up a refreshing start to the day with a kiwi, mint and spinach smoothie packed with energy-boosting oats. And, for a little indulgence at the weekend, this vibrant fruity delight is topped with crispy coconut croissant bites, a flurry of crushed frozen raspberries and a drizzle of yoghurt and honey.

Nadiya's sweet breakfast wraps have a deliciously gooey baked banana and peanut butter filling, encased in a sugary, spiced tortilla wrap and drizzled with decadent dark chocolate. They're a perfectly indulgent way to relax into the weekend, as a batch can be baked in a matter of minutes.

Finally, Nadiya shares one of her best-ever rule-breaking recipes. She takes the traditional English fry-up to a new level by turning it into a pizza topping. Pillowy soft pizza dough with a crisp crust, smothered in a tomato and baked bean base and topped with succulent sausage, moreish mushrooms, tangy cheese, crispy onions and a perfectly runny egg. This might not be one for the purists, but it is the breakfast of champions.

Meanwhile, 18-year-old baker Kitty Tait from Oxfordshire shares her ingenious recipe for za'atar honey and feta swirls. At just 14, Kitty started to suffer from debilitating anxiety, but with the help of her dad, discovered that the simple pleasure of baking bread transformed her mental health. Kitty's love of baking blossomed, and she now runs an acclaimed artisan bakery and is definitely a star of the future.

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.