麻豆社

Nadiya turns her attention to one of her favourite things, baking. Her recipes are designed to bring joy and ease to both sweet and savoury bakes, helping people to stretch their weekly shop further.

Featuring a savoury peanut chicken traybake that has guaranteed leftovers to spin into a bowl of steaming noodles later in the week; soda bread laced with crunchy nuts to use up milk that's on the turn; a white chocolate and caramel batch-cooked brownie that can be wrapped up and frozen; and a spectacular strawberry and lemonade trifle using scraps of leftover cake.

Meanwhile, Sarah Lemanski from Leeds Bakehouse shares her recipe for a fruity rhubarb and almond bostock that repurposes leftover brioche and turns it into a sensational sweet treat.