This autumn sees the publication of Bake Me a Celebration Story, a third cookbook and storybook from The Great British Bake Off winner, author and television personality Nadiya Hussain. Containing 30 recipes and activities, alongside original stories, it celebrates special ‘moments’ from around the world from Halloween to Holi and Eid to Chinese New Year. Here, we’ve picked out a couple of family favourites that taste great no matter what the time of year…
Who doesn’t love a sausage roll? I certainly do. These are extra special as they are cheesy! They taste great warm but are lovely when cold too.
320g ready-rolled puff pastry
2 tbsp tomato ketchup
6 of your favourite kind of sausage
1 egg, lightly beaten
50g mature Cheddar cheese, finely grated
salt and pepper
- Preheat the oven to 200°C fan/gas mark 7. Line a large baking tray with baking paper.
- Remove the pastry from its packaging and roll out so it’s slightly thinner. Cut out 6 equal squares.
- Brush each square with some ketchup. Season with a little salt and pepper.
- Snip each end of each sausage and carefully peel the skin off, keeping the sausage shape.
- Pop a sausage onto a square of pastry, then roll it up in its pastry blanket. Brush the end of the pastry with a little beaten egg and press the seam down.
- Using scissors or a knife, cut the roll in half. Pop both rolls on the prepared tray. Repeat to form the rest of the sausage rolls.
- Cut a couple of slashes in the top of each roll, then brush with more of the egg.
- Sprinkle with the cheese and bake for 20-25 minutes.
Nadiya’s tip: You can replace meat sausages with veggie ones if you like. There’s not usually skin to remove from vegetarian sausages, so just skip that stage in the method.
Fudge can take quite a while to make, but it is worth the time! Why not get some crayons and draw the most colourful picture you can while you wait for it to set?
Makes 36 small squares
unsalted butter or vegetable oil, for the cake tin
450g milk chocolate, chopped
397g tin of condensed milk
1 tsp vanilla bean paste
50g rainbow sprinkles
- Lightly butter or oil a 20cm square cake tin and line it with baking paper.
- Put the chocolate into a large saucepan with the condensed milk and vanilla bean paste.
- Over a low heat, mix it together until all the chocolate has melted and the mixture is smooth and one colour.
- Leave to simmer for about 3 minutes over a low heat, stirring occasionally.
- Pour into the tin and, using a palette knife, spread the fudge evenly to the edges. Then add the sprinkles evenly on top.
- Allow to cool, then pop into the fridge for at least 2 hours until set.
- Only cut into squares when the fudge is really firm.
Nadiya says: “The third Bake Me a Story book features some of my favourite celebrations from around the world. Food is a common element of all celebrations as is the coming together of families to share stories. I hope children will have fun creating, baking and learning about times of celebration from other cultures along the way. The underlying message of this book really is that we have more in common than that which divides us.”
Nadiya’s Bake Me a Celebration Story with illustrations by Clair Rossiter is out now (RRP £14.99) from Hodder Children’s.
Follow Nadiya on (twitter symbol) @BegumNadiya and (Instagram) @nadiyajhussain #BakeMeAStory