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We all know life can be tough but when I bake, somehow,

it makes me feel that little bit better.

A soothing slice of cake,

double-layered deliciousness,

the smell of freshly made bread...

Oh!

..the comforting crunch of a biscuit straight out of the oven.

Sometimes, when you want something really sweet,

you want it to hit the spot.

For me, baking really is my happy place,

and I want it to be yours too,

which is why I'm returning to my first true love.

It's the little details that make it look beautiful.

You're going to love it!

From easy everyday treats...

Oh, gosh, that's good!

..to indulgent desserts to share...

Sometimes, you've got to just throw all the chocolate at it.

..there will be bakes for every occasion...

Oh, my goodness!

..plus, I'll be showcasing some of the bakers and pastry chefs

I most admire from across the UK.

Once I've finished a cake, it's that kid in a sweet shop moment.

I love that.

So let's bake, eat and be happy.

Today, my delicious savoury bakes

that will leave everyone begging for more...

Look at it! Look at it!

..my ridiculously tasty baked noodles...

This is when I really love my oven.

..a fun pepperoni tear and share -

all the best bits of a pizza and a loaf of bread...

Pull apart heaven!

..plus a taste of summer

wrapped up in my foolproof shortcrust pastry.

Perfect to eat in the sun!

When it comes to baking, sweet dishes often grab all the attention,

but I love salty and spicy flavours.

So step aside, sugar -

the spotlight's on savoury.

A hot home-made pie is one of life's greatest pleasures,

and this recipe is perfect if you want to treat your loved ones

to a luxurious meal.

My puff pastry pithivier filled with spiced chicken,

pink peppercorns and glorious melted brie is the most indulgent pie ever.

Who doesn't love a pie?

I absolutely love pies.

I'm making a pithivier.

It's not like a PIE!

It's like a... pie.

Traditionally, this French domed pastry pie was a sweet treat,

but I'm giving it a savoury makeover,

starting with four cloves of garlic and an onion.

My dad, who ran restaurants forever,

he watches the show back.

If he gets those close-ups of the onions being chopped,

he literally shouts at the telly. He's like, "Go on, girl!"

So he is really proud because he's the one who taught me

how to use a knife properly.

Everything else was my mum.

Straight in. Just toasting the garlic, and then in with the onion.

You want to get them lovely and golden.

Don't be afraid to take them this far,

because this is going to add bags and bags of flavour.

I've got chicken thigh.

I'm using chicken thigh because it doesn't dry out.

It will just take on this lovely caramelised colour and flavour.

And now for the real star of the show -

four tablespoons of pink peppercorns to add some sparkle.

Aren't they just little jewels?

This is, like, the standout spice in this pie

because that pink peppercorn has that lovely, fruity, spicy flavour

that you can't get from anything else.

Think happy thoughts!

As soon as the chicken's cooked,

pop in the peppercorns and, as I like sweet with my savoury,

100g of dried cranberries.

There might be some brie later, is all I'm saying.

And you know brie and cranberries work really well.

So I'm going to add those right at the end.

So that's the filling done.

And now I'm just going to pop it straight into the bowl.

Now, this is really important because what we want to do

is make sure that our filling is completely cold.

Now for the case. I love making pastry, but puff pastry takes hours.

So, for this recipe, I'm using shop-bought.

I love this stuff.

It just makes pie-making a little bit easier

because I just have to cut it out.

So I'm going to use a template.

That's all you need, 25 centimetres.

I'm using the base of a cake tin.

You can find a plate -

no problem.

Cut around it for the base,

and it's really crucial to make your top

a fraction bigger than the bottom

so you can fully enclose your delicious filling.

How easy is that?

I've got brie.

Sounds good, right? Right.

Put a whole - a whole! - not half, not a quarter,

not just a little bit, the entire brie into the centre.

This isn't just any old pie - it's pretty special.

And then we are just going to grab spoonfuls of this deliciousness...

..and pop it around the edge.

Are you guys with me?

Do you see what's happening here?

It's really important to make sure that your pastry's cold,

but your filling is cold too.

If you add hot filling to cold pastry,

it'd just be a hot, melty mess.

And pie is all about the shape.

Use egg yolk to glue the pieces of puff together.

Commit all in one go. Just going to whack that on the top.

It's on, it's on.

Make sure you've got any air bubbles out.

It's so simple, so simple to make.

It makes no sense to not make it beautiful.

We're going to scallop the edges, and it's really simple.

Back of a knife,

use your fingers as a guide,

and then just go all the way round and just scallop the edges.

It goes from being just any old pie to something really special.

It already looks really good, but we're not done yet.

We are going to glaze all over.

You can glaze with a whole egg, but when I'm making a pie like this,

I just want to use the egg yolks

because it gives you a lovely, dark, shiny pastry once it's baked.

Just look at that colour.

And if it wasn't already pretty enough,

just using the tip of the knife and just...

I'm not going all the way through,

I'm just scoring the top to just create those lovely lines.

It's the little details, just making the effort

to make it look beautiful,

like rays of sunshine.

Then just pop it into your preheated oven.

My deceptively simple puff pastry pithivier

is a little bit of sunshine on a plate

with a hidden surprise that cannot fail to make you smile.

Oh, yes!

Look at it! Look at it!

Oh, my goodness!

Oh, look at that!

If you want to go for something a little bit fancy,

a little bit luxurious with a massive melty bit in the middle,

this is the pie.

Delicious, flaky puff pastry, pink peppercorn chicken, sweetness

of the cranberries, and then that oozy brie centre.

This is the pie of pies.

Next, a super-tasty loaf that's so foolproof,

you'll feel like a pro.

Baking bread always makes me so happy,

and this cheeky little loaf has all the flavours of pizza

and is so much fun to tear and share.

My Pepperoni Pull Apart is loaded with cheese, tomato and fresh basil,

all the gorgeous fluffiness of bread with the punchy flavour of pizza -

a match made in baking heaven.

I love baking,

and this is one of my simple recipes

that takes bread to a whole other level.

To start with, I'm going to add 400g of self-raising flour.

Traditionally, you'd bake bread with strong bread flour,

but don't let anyone tell you

that you can't use the flour you've got at home,

because you can use it.

Now, I'm going to add 7g of fast-action yeast,

and I'm going to drop that on one side of the flour.

So then I'm going to add a teaspoon of salt

to the other side of the bowl. Salt doesn't like yeast.

If I add the salt on top of the yeast,

it will just start killing it straight away.

Remember that yeast is alive.

It's like child number one and child number three

don't really get along always,

so just keep them apart.

Add a tablespoon of caster sugar and some dried oregano.

Now, you know me.

I don't like washing,

so I am just going to use my dough hook for my mixer.

I've got to use it anyway!

You could also use this dough as a really good pizza base.

And then just create a little well in the centre.

I've got 300 mls of lukewarm water.

Not hot, not cold, just warm.

It means it just starts to activate that yeast.

Cold, and it has to work too hard.

Too hot, and you're going to kill it.

Bring the ingredients together and then you can either knead by hand

or let the mixer do the work.

Six minutes, and it's done.

OK, that's ready.

Look at that.

That dough is stretchy and soft.

Right, now it's got to prove.

There's something very addictive

about mucking around with dough and making bread.

It feels like magic.

And we need to let the yeast weave its spell. Cover it in a tea towel,

find a really sunny warm spot in the house

and then leave that to prove till it's doubled in size.

Baking bread does take time

but, for me, that's part of the joy.

It's moments like this when I can switch off, relinquish control

and just wait for the dough to do its thing.

Look at that.

You can definitely see when it's doubled in size.

And if you've got any bread-baking fears,

right now you should be really happy because it's happening.

Let's knock the air out of this dough.

Any pockets of air could ruin the shape.

Go! It's gone.

Go, go, go!

It's not aggression, guys - it's just bread baking.

Anywhere where you get to use your hands and watch things change,

that's what I love about bread baking.

So I've got my rolling pin.

Lots of flour, because it is still quite a sticky dough.

So we want a rectangle shape, and I'm not even going to measure it.

I'm just using a standard size cheese slice.

I'm going to use eight of these - four across, two down.

Anything that tastes like pizza is a winner for me.

So I am going to use a tomatoey hot sauce,

just because it's easy. Then cheese.

So we've got our eight slices of cheese.

Perfect measuring, I would say.

And then the all-important spicy pepperoni. Two per slice.

This is fun! You're going to love it!

And top it off with some gorgeous fresh basil.

Now, here comes the clever bit

where this regular loaf becomes a pull-apart.

Chop it up into squares.

So this is the best bit. OK.

Let me roll up them sleeves.

Grab the square

and, you know, don't worry if it feels like it's coming apart.

You made this dough - it's your dough.

Own it. And then fold it in half and push it in.

When it's baked, it'll look like a single loaf,

but you'll have the sheer pleasure

of being able to rip it apart with ease.

If you've never baked bread before, do this.

Make something fun.

Make something memorable.

Put your loaf somewhere warm and prove it for 15 minutes

before it goes in the oven.

I love baking bread on a lazy day when I'm not pushed for time.

Oh, yes!

Look at that! Whoo!

Ha! Ha! Ha! Ha!

Look at all of those layers that we folded.

And now, just to finish it off,

I'm going to give it just a quick brush

with some good olive oil.

Stick it in the middle of the table

lovely and hot,

straight out of the oven, and you get your hands in

and you pull it apart.

My Pepperoni Pull Apart has all the tastiness of pizza,

but with the added bonus

of being able to tear and share it with your favourite people.

You tear it and you don't share it sometimes.

Fresh oregano-flavoured bread coupled with basil, cheese -

pull apart heaven!

There is literally nothing finer than a freshly baked loaf,

and I salute those master bakers who are up at the crack of dawn

to bake our daily bread with love and pride.

In Ingleton, North Yorkshire,

king of sourdough Dan Nemeth makes the sort of bread I dream about.

I'm really passionate about bread.

It's a really, really enjoyable thing that I do.

Dan supplies Michelin-star restaurants

as well as hungry locals, and his most popular loaf

is an award-winning beetroot sourdough.

We have people travelling from all over the country

just to buy one or two or maybe more.

Unlike most breads, sourdough doesn't use commercial yeast.

Instead, in order to rise, it needs a starter -

a fermented flour and water mix containing natural yeast.

So this is our age-old one. We keep them in buckets this big.

This has a nice, fermenty, fruity sort of smell.

It's really active, is that one now.

We've released the beetroot sourdough.

We kept entering awards and winning awards with it,

so it's pretty much earnt its respect as a loaf of bread.

It makes me feel ace to know that we've created that.

And I love making it. Flour, water, salt to start off with.

And the most important thing - our really active sourdough starter.

Ooh! The beetroot, we add in two stages.

We have fresh, grated beetroot.

And then we also use cubed beetroot.

Sometimes, we're after more beetroot,

a bit more flour, whichever we're after.

It's normally just more beetroot. The more beetroot, the better.

I am a total bread obsessive.

You know, you never stop learning.

I love the way a dough behaves.

Every single one's different.

Including proving, each individual loaf takes three days

from start to finish.

And Dan stretches and folds every one by hand

to strengthen the gluten.

I don't have to look at what I'm doing.

I'm just doing it.

I'm feeling the dough and how it's behaving.

I can feel it fighting against me.

I don't want it to fight.

I want it to work with me.

Sometimes, you do need that,

just that extra little slap at the end.

You want it to go into the oven,

when you slash it, you want it to go boof!

My passion comes from just who I am, really, it's just a way of life.

I don't think I'd be happy if I wasn't baking.

40 minutes in the oven

and the beetroot sourdough is baked to perfection.

Really happy with them, really nice crust.

It's going to be really nice and tasty, that.

And they smell really, really good.

Really nice.

If you're making bread at home, if you're making bread with friends,

if you're making just a simple pizza, it'll always turn out

a million times better

if you care for it, if you love it, if you nurture it.

The key to making great bread is just passion.

And Dan's bread is a total testament to his skill and dedication.

Savoury bakes don't have to stop at dough.

Here's a really cool recipe that breaks all the rules.

One day, I got fed up of baking the same old ingredients,

so I baked noodles. Bonkers?

I know, but absolutely delicious.

My spicy teriyaki chicken with fresh chilli, spring onions and coriander

is so good, you'll forget there's any other way to cook noodles.

There is not one wok in sight.

We are making these noodles in the oven.

We're taking away all the faff and just making it really easy

and really simple.

That's what I love about this recipe.

You'll need hot water and, for sweetness,

30g of brown sugar.

Then a savoury hit - a drop of soy sauce and not one, not two,

but six cloves of garlic.

We're not mucking around here.

Don't make any plans to kiss anyone.

Whatever dinner is, it has to be something

that just packs loads of flavour.

Maybe it's just a mum thing.

Every time they eat something,

I want them to say, "Mum, yours is the best".

Grate in some ginger -

no need to peel it -

and some chilli flakes - as much as you like.

Maybe a little bit more. Ah! That'll do.

You now know how to make a teriyaki marinade.

I'm using chicken thighs,

but this salty-sweet marinade works brilliantly

with just about anything -

salmon, halloumi, the world's your oyster.

Oh, yeah!

Look at how easy this is.

Look how simple this is.

And sometimes I just want to kiss my oven.

Bung it in, take it out, dinner's done.

It is such a life-saver. Before we can add the noodles,

the chicken needs to cook at 180 degrees for 25 minutes.

It just smells out of this world!

Oh, my goodness! That smells so good!

This only needs ten more minutes, and dinner will be ready.

So I am just lifting off my bits of chicken.

And now for our noodles.

Yes, it's true.

We are actually going to bake these noodles.

It's doable. It's a thing, guys.

You can do it.

So I'm just going to open these up.

Encourage them to sink into the marinade,

add some hot water and pop your chicken on top.

This is great, because it just helps to push the noodles down.

Then it's back into the oven for ten minutes.

This is the easiest meal you could ever hope to make.

I've got just enough time to prepare some toppings -

chilli, spring onion and coriander

for even more of a flavour hit.

Sometimes, I do things like this, and I think,

noodles baked - not going to work.

I'll change this or I'll tweak that,

and I think that's all a part of finding confidence with baking,

is to practise, to get it wrong, to make mistakes and learn.

OK. Here we go.

Ooh!

The smell is incredible!

It smells so good!

Look! These noodles have been to the disco!

And they have just absorbed all of that delicious flavour -

the garlic, the ginger, the chilli, the soy. Sprinkle on the toppings

and finish with sesame seeds for taste and texture.

You are going to love this recipe.

This is what it's all about.

I love baking cakes in my oven,

but when my oven can do stuff like this,

like the unusual, like baking noodles,

this is when I really love my oven.

Doesn't it look delicious?

And it's all mine!

My tray-baked Teriyaki Chicken Noodles are so easy

and pack such a flavour punch, you may never reach for your wok again.

When you plate something like that - I mean, that looks delicious,

that looks like I took loads of time and lots of effort,

and you know and I know it was so easy,

so simple and baked in an oven.

Look at that! I know you're jealous!

Those noodles are so yummy!

Stop boiling your noodles.

Bake them every single time.

That is absolutely delicious.

It's just like a flavour explosion.

I love experimenting, but nothing beats the feeling

of mastering the baking basics.

Pastry is a big part of baking, and it's actually quite easy,

and this recipe is going to make you feel like a pro.

My savoury galette with sweet cherry tomatoes, anchovies and capers,

all wrapped up in a buttery, home-made shortcrust pastry.

If you're afraid of making pastry, it's not that hard.

So I'm going to show you how I make this delicious, very simple pastry.

I've got 125g of plain flour.

And then I'm going to add 100g of chickpea flour.

You can make it all with plain flour - absolutely fine.

But this adds flavour and colour. Pinch of salt.

And then I've got 100g of unsalted butter.

Using our fingertips,

we're just going to rub the butter in.

The reason why you don't stick your whole hand in

is because the palm of our hands are quite warm.

If you go in, you're just going to melt the butter.

Just gently crumble it in

so we get what looks like fine breadcrumbs.

As much as I can go and buy pastry from the shops,

I really like making pastry.

Anything where you add a little bit of extra effort, it makes you happy.

It brings you joy.

Just make a little well in the centre.

Add a couple of tablespoons of water.

And get my hands in, and just bring that dough together.

And the action here isn't to push and knead - it's just to squeeze.

See what's happening? It's clumping together.

That's what you want.

That is as simple as it gets -

a few ingredients, a little bit of instinct,

and that is the inspiration not to go out and buy pastry.

Now it needs to chill,

so I've got plenty of time to make my moreish filling.

And this is as simple as it gets.

First thing I'm going to add is anchovies,

and I'm going to use the oil in the can.

And just using the back of the spoon,

just melt that anchovy down.

And this is going to act as our seasoning

so we don't need to add any salt. Grate in a clove of garlic...

..and for a hit of sweet, some delicious cherry tomatoes.

I could leave it exactly as it is,

and it's got bags of flavour.

But I want to add more.

I want to bulk it up and I want to make it even more delicious,

so I'm going to add a dash of paprika.

I'm going to add some tamarind paste.

And I always have this stuff in my fridge

because it's sweet and it's tart. Brown sauce has got tamarind in it.

If you don't have tamarind paste, stick some brown sauce in.

And then we are going to add a tin of sweetcorn.

She said what? She's going to add a tin of sweetcorn?

Can you tell I have children?

But look at the colours, right?

This is like adding sunshine to your dish.

It's going to be good.

So I'm going to just turn that off

and then I'm going to let that just cool down a little bit.

By now, your pastry should be perfectly chilled.

What I love about making galette is, it's free-form,

which means every galette you make will be a little bit different.

And I love that.

What I want is a roughish circle.

It doesn't have to be perfect.

We're not using any template.

But what is important is that you get kind of an even thickness.

And what I'm going for is about five millimetres.

All that means is that it bakes evenly.

Pop it on a tray lined with baking paper,

and here comes my secret weapon in the taste department.

I always have some hummus knocking around in the back of the fridge.

And I love to use it wherever I can.

But this adds creaminess.

No, it's not traditional,

but when did that ever stop me?

So we add a thin layer of the hummus right in the centre.

Now let's load it up with that tangy filling.

This is really going to pop with flavour.

This is where the galleting is happening.

Watch.

So you take the edge and then you literally just fold it over,

and then just take another side

and then just kind of fold that over.

And if you get little cracks, just fix it, and then go over again.

It's just happening.

And that's why you get a different shape every single time.

Doesn't that look really pretty?

For something that's meant to be rustic,

I think it's quite beautiful.

To guarantee a crispy base, preheat another baking tray in the oven

and just slide this one on top.

It really works.

Oh!

I love the smell of cooked pastry.

It's going to be delicious, but I'm not finished yet.

Flavour, flavour, flavour! I just love capers

because you get that "Whoa, this is tasty"!

And then, just to finish it off, some basil.

You know me - I can't stop.

And that's it - simple, easy Tomato Gallete,

perfect in every which way, but perfect to eat in the sun.

My bright and beautiful Tomato Gallete is guaranteed

to transport you to a happy place.

This is the kind of thing that, you know what, is great

to have for dinner.

But if you are going to go out for a picnic

or you've got a whole crew load of people who want to eat it,

then do it in the sun

because it makes it all the more tasty.

OK, all that's left to do is to cut the galette.

Let's eat it. Come on.

Can you hear that pastry?

Can you see that?

The pastry and the tomato and the hummus.

Mm! That packs a lot of flavour.

For so few ingredients, it really does pack a punch.

Right. Who's going to have some? Come on.

I can't eat all this on my own.

I'm halfway through it and it's been about five seconds!

There's plenty more where that came from.

I love those capers. Tasty, right? Mm-mm-mm-mm-mm!

NADIYA LAUGHS

And that's a wrap.

Next time, it's one of our favourite ingredients - chocolate.

I'm making the best brownies ever...

I just want to pick it up and go, "arg"!

..a chocolatey twist on a classic...

Sometimes, you've got to just throw all the chocolate at it.

..and a magical flan that never ceases to amaze me.

Look at that!