Great British Bake Off winner Nadiya Hussain has released Time To Eat, a no-nonsense, family-orientated collection of recipes. Here's a few to try at home.


2 large naan breads (or pittas, or leftover bread)

2 x 400g tins of baked beans

4tsprose harissa

A handful of baby spinach/2 cubes frozen spinach

4 eggs

4 spring onions

1. Preheat the grill to medium-high and have a baking tray at the ready. Place the naan breads on the tray.

2. Open the tins of beans and get rid of any excess sauce off the top, then pour into a saucepan with the harissa and baby spinach, mix through and heat gently over a medium heat.

3. Spoon the beans over the surface of each naan, and use the back of your spoon to create two little dips for the eggs in each one. Don't be tempted to add too many beans. If you have any left over, just decant them into a Tupperware container and leave them in the fridge, ready to microwave for another meal.

4. Crack two eggs into each naan, then chop the spring onions and sprinkle all over the beans and eggs. Don't worry if the egg runs a little.

5. Put under the grill for five minutes - this will just set the whites and leave the yolk runny, which is the way I like it. My husband cannot bear to eat runny eggs, so I would grill his for a further three minutes or at least until the yolk is no longer runny. Serve and devour straight away.


For the buns:

500g plain flour

2tsp salt

2tbsp sugar

2tsp fast-action yeast

300ml warm water

For the spicy tuna:

440g tuna steaks (sashimi grade), finely chopped

2 spring onions, finely chopped

1 red chilli, finely diced, with seeds

2.5cm piece of ginger, peeled and grated

2tbsp honey

5tbsp soy sauce

2tsp sesame oil

1tbsp black or white sesame seeds

A small handful of fresh coriander, chopped

1. Put the flour, salt, sugar and yeast into a bowl and mix together. Make a well in the centre and add the water, then bring the dough together. If you're using a mixer, knead for five minutes on a high speed, and if you're doing it by hand, knead for 10 minutes. The dough should be lovely and shiny and stretchy. Place back in the bowl and leave to prove for one hour, covered, in a warm place until doubled in size.

2. Meanwhile cut out 10 squares of baking parchment measuring 10cm x 10cm and have two baking trays at the ready.

3. Roll the dough into a sausage shape and cut it into 10 equal pieces (80g each). Roll each one out to a circle 5mm in thickness and brush all over with oil. Brush a chopstick with oil too, then lay it in the centre, fold over the dough to create a semicircle and pull the stick out. Place on a piece of paper and then on a baking tray. Do this to all 10 pieces of dough, then cover with a piece of greased clingfilm and leave for 30 minutes, until doubled in size.

4. Depending on the size of your steamer, steam as many buns as you can at a time without overcrowding it. They should take five to six minutes, until springy to touch.

5. While the buns are steaming, make the spicy tuna. Put the chopped tuna into a bowl and add the onions, chilli, ginger, honey, soy sauce, sesame oil, sesame seeds and chopped coriander. Snap open the steamed buns and fill them with the spicy tuna.


For the cake:

10 strands of saffron, dropped into 4tbsp of warm milk

250g unsalted butter

250g caster sugar

5 medium eggs, beaten

250g self-raising flour

1tsp baking powder

For the milk drizzle:

100g milk powder

150ml boiling water

Cardamom seeds, removed from the pods and ground

For the buttercream:

2 cardamom pods, crushed

3tbsp whole milk

300g unsalted butter, softened

600g icing sugar, sifted

To decorate:

Edible rose petals, mixed with 100g roughly chopped pistachios

1. Preheat the oven to 170°C/fan 150°C. Grease and line two 20cm sandwich tins.

2. Make the saffron milk. Place the butter and sugar in a bowl and whisk until light and fluffy and almost white. Add the eggs a little at a time, making sure to keep whisking. Then add the flour, baking powder and saffron milk, and fold the mixture until you have a smooth, shiny batter.

3. Divide the mixture between the two tins and level the tops. Bake for 20-25 minutes.

4. Meanwhile, make the milk drizzle by mixing the milk powder with the boiling water in a bowl. Add the ground cardamom seeds and mix. As soon as the cakes are out of the oven, drizzle some of the milk all over the top of both cakes and leave in the tin for at least 10 minutes before turning them out and removing them to cool on a rack.

5. To make the buttercream, put the crushed cardamom pods in a small bowl of the milk and leave to infuse.

6. Meanwhile, put the butter into a mixing bowl and whisk until very soft and light in colour. Add the icing sugar a little at a time, whisking after each addition, until all combined. Then pour the cardamom milk through a sieve into the buttercream and whisk until really light and fluffy.

7. Once the cakes are totally cool, place one cake on your serving dish and spread an even layer of buttercream over it. Put the other cake on top. Flip the cake over so the milk drizzle top becomes the bottom and sandwiches the buttercream. Spread some buttercream evenly across the top and the sides and use a ruler to level off the edges.

8. If you have any cream left over you can pipe little kisses on top. Then gently take the rose petals and pistachios and press them into the bottom edge of the cake.

Time To Eat by Nadiya Hussain, photography by Chris Terry, is published by Michael Joseph, £20. The accompanying Nadiya's Time To Eat series is currently airing on BBC Two and available on iPlayer.