Make your butter sauce by adding the butter, orange juice, garlic, coriander, pepper, chilli flakes and celery salt to a pan. Mix and bring to the boil, then as soon as the butter has melted and it’s just come up to the boil, lower and simmer on a medium heat. Have the defrosted ice creams in two separate bowls – what we want is two distinct colours that we can marble.

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!" 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." Nadiya has plenty of new recipes to show us. (Image credit: BBC) Nadiya's Everyday Baking episode guide Brush the top with melted butter. Mix the sugar with the nutmeg and cinnamon and sprinkle all over the top. Bake for 35-40 minutes.Take the trays out of the oven and add your prawns and crab claws right on top, mixing and moving everything. Cover with foil and bake for 10 minutes. Remove from the oven, take off the foil and drizzle over half the butter sauce. Finally, add the mussels and mix through. Leave the foil off and bake for another 10 minutes. Transform your kitchen with the bestselling new cookbook from Nadiya Hussain, the perfect guide to creating delicious bales any day of the year

Cut the pastry in half. Take one rectangle of dough and squash it into a round ball – the aim is to still have a buttery dough but with fewer layers. Do this to both pieces. Now roll out the pastry into a rough square and trim to a 20cm square to fit the cake tin. Do this to both mounds of pastry. Place one square of pastry in the base and keep the other one off to the side. We also meet allergy-conscious baker Mina Said-Allsop, who teaches Nadiya her recipe for gluten-free chocolate sourdough. 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.Take half the mixture and press firmly into the tin, getting it into every corner. Make sure you have an even layer. Spread the jam in a thin layer, evenly distributing it across the oat mixture.