Nadiya's BRILLIANT BAKES

Immerse yourself in making these sweet and savoury bakes from guest editor

- Nadiya Hussain

I have many loves, and baking is right at the top, along with – of course – my children, painting and cats. I never dared imagine it would be my career – I didn’t know that this was a thing: my thing. I get so much joy from aking, mindfulness and sharing love in the form of cake.”

Cheese & piccalilli tart

I’ll make any excuse to bake a tart. I love that you can have a little bit of everything all in one dish. Crisp pastry, a delicious layer of flavour and a soft filling – this tart has all those things. The buttery base is flavoured with yeast extract and topped with a layer of piccalilli, plus grated cheese and a cold custard mix. Perfect for lunch, dinner or picnics.

SERVES 4 PREP 30 mins plus 45 mins chilling and cooling COOK 1 hr 5 mins MORE EFFORT V

For the pastry base

240g plain flour, plus extra for dusting

120g unsalted butter, cut into cubes, then chilled

2 tsp yeast extract

For the filling

4 medium eggs

175ml whole milk

150g piccalilli, any large pieces chopped

125g mature cheddar, finely grated 1 tsp onion seeds

1 First, make the pastry. Put the flour in the bowl of a food processor. Add the butter, yeast extract and a good pinch of salt. Whizz until you have a crumbly mixture that starts to clump. Add 1 tbsp water at a time, whizzing the mixture as you do (we used 2 tbsp water in total). As soon as the dough comes togther, stop the processor and don’t add more water.

2 Tip the dough out onto a work surface and lightly roll out to the thickness of 2.8mm. Wrap and chill for 30 mins.