Nadiya’s Everyday Baking: Over 95 simple and delicious new recipes as featured in the BBC2 TV show

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Now add the remaining biscuit crumb in another layer and then the second square of pastry on top. Push it down to create an even, flat layer.

While the cake bakes, make the ganache. Put the chopped chocolate in a bowl. Place the cream in a pan and put it on a medium to high heat. As soon as the cream just starts to come up to the boil, but is not actually boiling, take it off the heat. The opening episode sees Nadiya make a cream-free coffee cake, an afternoon tea pudding, meringue lollipops and moreish butterscotch cheesecake bars. "They’ve got soft toffees going through them so as the cheesecake bakes you get this gooey, gooey toffee in the cheesecake mix,’ says Nadiya. ‘What’s better than portable cheesecake? I mean, come on!" Have the defrosted ice creams in two separate bowls – what we want is two distinct colours that we can marble.Take each dough mound and flatten. Pop a frozen caramel choc in the centre and fold the cookie dough over to encase the chocolate. Roll into a ball and pop onto a tray. Do this to all 20. Not yet but we’re excited to see what cakes and puddings Nadiya is going to rustle up. If the BBC releases a trailer we’ll post it on here. More about Nadiya Hussain… Transfer the chilled dough balls onto the lined trays about 2 inches apart so they have room to spread. Bake for 13 minutes. Start by lining the base and sides of a 20cm square cake tin. Preheat the oven to 190 °c/fan 170 °c/gas mark 4.

Pour the hot cream all over the chocolate and stir till you have no more chunks of chocolate and a rich, smooth, glossy mixture. Pop it into the fridge and leave to chill for 30 minutes.Katy Fryer says: "We're so delighted to be working with Nadiya again on another timely series. Baking is Nadiya's first love and she'll be sharing brand new recipes that turn ordinary, everyday bakes into extraordinary treats."