The Cake & Bake Show returns to ExCeL London from 7-9 October 2016 with live bake-offs, skills classes and demonstrations by renowned bakers, book-signings, hundreds of exhibitors and more

Nadiya's Kitchen, Nadiya HussainTo celebrate, Great British Bake Off 2015 winner Nadiya Hussain, who will be appearing in the Cake & Bake Super Theatre on Friday 7 October and Sunday 9 October, has shared with us two recipes from her new book, Nadiya’s Kitchen (Penguin, Hardback, £20). And it’s not all about bakes – try Nadiya’s spin on the comforting mac ‘n’ cheese, or go for the deliciously different feta and dill savoury muffin. 

What’s more, The Resident is offering you the chance to win one of five pairs of tickets to the Cake & Bake Show with a Cake & Bake Show goody bag. 

Click here to enter


Mustard kale mac and cheese

I am not averse to a massive bowl of mac and cheese for dinner, but it took a while to convince my family that sometimes this is OK: it doesn’t always have to be rice and curry, or curry and rice. I don’t mean the kind that comes out of a can and isn’t sure if it is mac and cheese or baby custard mixed with overcooked pasta – it doesn’t have to be like a school dinner nightmare. Proper home-cooked mac and cheese is warm, hearty and delicious. This recipe, with mustard and kale to add interest, makes for a delicious one-pot meal.

  • Prep Time 15
  • Cook Time 25
  • Serves 6


500g pasta
1 tablespoon vegetable oil
2 tablespoons unsalted butter
3 cloves of garlic, crushed
1 teaspoon English mustard powder
3 tablespoons plain flour
250ml whole milk
250ml single cream
250g mature Cheddar cheese, grated
a large handful of kale leaves, chopped
50g Parmesan cheese, grated
freshly ground black pepper
Preheat the oven to 200°C/fan 180°C.
Bring a large pan of salted water to the boil, and cook the pasta for 3 minutes less than the recommended time on the packet. Drain and add the oil, stirring it through. This will stop the pasta sticking together.
Melt the butter in a small pan over a medium heat, then add the garlic and mustard powder and cook for 1 minute.
Stir in the flour, and cook for another minute, mixing all the time.
Add the milk and the cream, and whisk until the sauce is smooth and lump-free. Continue to whisk until the sauce thickens.
Take the pan off the heat, add the grated Cheddar cheese and leave it to melt, stirring occasionally.
Now tip the pasta and kale into an ovenproof dish, and pour over the sauce. Bake for 20 minutes, until the top is crisp and golden.
Sprinkle with the Parmesan and a good grind of black pepper to serve.

By Nadiya Hussain

Feta and dill savoury muffins

I know when you hear the word ‘muffin’ you probably think of the blueberry or chocolate chip variety. However, muffins can be so much more. According to my husband, muffins are meant to be sweet, but I tend to veer in the direction of a savoury muffin accompanied by a sweet cup of tea – perhaps mainly to prove to him that I am always right. He took some convincing, because he’s not a feta cheese fan, but these are so good: the cooked feta melts down slightly in the muffin, keeping its distinctive salty flavour. The dill adds such a fresh taste, and the crunch of the seeds gives an extra dimension to the texture. These can be eaten fresh out of the oven or cooled, sliced, smothered in cream cheese and topped with smoked salmon. And now when I say muffin, my husband answers, ‘Dill and feta, please!’

  • Prep Time 15
  • Cook Time 25
  • Serves 12


175g plain flour
50g wholewheat flour
2 ½ teaspoons baking powder
1 teaspoon fine salt
275ml whole milk
1 medium egg
100g cottage cheese
75g unsalted butter, melted and cooled
50g feta cheese, crumbled
½ teaspoon wholegrain mustard
2 tablespoons fresh dill, chopped
1 teaspoon ground black pepper
8 sundried tomatoes, chopped
25g pumpkin seeds
Preheat the oven to 200°C/fan 180°C. Line a 12-hole muffin tin with cases.
Put the flours, baking powder and salt in a bowl, and stir everything together.
Now add the milk, egg, cottage cheese, melted butter, feta cheese, mustard, dill and black pepper. Mix it all together and spoon into muffin cases.
Top each muffin with a little chopped sundried tomato and sprinkle with the pumpkin seeds.
Bake in the oven for 20–25 minutes, or until a skewer inserted comes out clean.

By Nadiya Hussain

 Photography by Holly Pickering