Whip up some star bakes!

Former GBBO winner, Nadiya Hussain, shares her latest sweet treats

Cheesecake in any form is a winner for me and this is a simple no-bake ice cream version, which also happens to be vegan. Its sweet, oaty, hazelnutty base is filled with a banana ice cream ‘cheesecake’ layer, then topped with a warm blueberry compote.

Serves: 8-12 Prep time: 30 minutes, plus chilling and freezing Cook time: 15 minutes FOR THE BASE:

160g porridge oats 160g roasted whole hazelnuts 60ml coconut oil, plus extra for greasing the tin 185g golden syrup A pinch of salt

FOR THE FILLING:

7 bananas, chopped and frozen, about 580g 2 tablespoons golden syrup

½ teaspoon ground cinnamon

1 tablespoon cocoa powder

FOR THE COMPOTE:

250g fresh or frozen blueberries

½ lemon, zest and juice 100g caster sugar

1 Start by lining and lightly greasing the base and sides of a 20cm round loose-bottom tin, 7.5cm deep.

2 Make the base of the cheesecake by toasting the oats and the hazelnuts in a large frying pan on a medium heat for about 5 minutes, until they just start to turn a golden brown, making sure to stir all the time to keep the oats moving. Pop them straight into a food processor and blitz to a fine crumb. Now add the coconut oil, golden syrup and salt,

and blitz again till it all clumps together. Throw the mixture into the prepped tin and, using the back of a spoon, press into the base and 2.5cm of the sides. Leave the base to chill while you make the filling.

3 Make the topping by taking out the frozen chopped bananas and adding to a food processor with the golden syrup, cinnamon and cocoa. As tempted as you might be to begin whizzing, walk away for 5 minutes and allow the bananas to defrost slightly so that they process more easily, then blitz till you have what looks like a soft-scoop ice cream. Quickly spoon the mixture on top of the prepped base and pop into the freezer till you are ready to eat.

4 When you are ready to eat, make the compote by adding the blueberries, lemon zest and juice and sugar to a pan and stirring over a medium heat till the blueberries have just softened. You can make the compote well in advance and, if you do, keep it chilled in the fridge until serving.

5 Take the cheesecake out of the freezer, slide it out of the cake tin and put it on to your serving dish. Add the warm compote on top and leave for a few minutes before slicing and enjoying.

There are few rules where rocky road is concerned, but it must be chewy, crunchy, gooey and, of course, contain lots of chocolate. This recipe has all of that and layers, too! A gooey layer of chocolate-caramel sweets and melted chocolate mixed with breadsticks for a supercrispy crunch, then a layer of pistachios and a layer of white chocolate mixed with chopped apricots and berries.

Makes: 12 squares Prep time: 30 mins, plus chilling Cook time: 2 minutes

Butter, for greasing tin 8 x 52g caramel-filled chocolates, ideally ones with biscuit in

150g dark chocolate, chopped or chips 50g unsalted butter 45g golden syrup 70g breadsticks, lightly broken

150g pistachios, roughly chopped

A pinch of sea salt flakes

FOR THE WHITE LAYER:

150g white chocolate, chopped or chips 50g unsalted butter 45g golden syrup 65g dried cherries and berries

65g dried apricots, chopped

1 Begin by lining and lightly greasing an 18 x 25cm rectangular cake tin or a 20cm square cake tin. 2 Take the chocolates out of their packets and line them up on the base of the tin till you have no more spaces. It’s OK to have some gaps as when you put on the next layer it seeps through to hold it all together.

3 Add the dark chocolate, butter and golden syrup to a microwaveable bowl and heat for 1 minute. Take out and mix till you have a smooth mixture. Leave to cool for 10 minutes. Add the breadsticks to the mixture and mix through till well coated. Spread out evenly on top of the chocolates.

4 Now, sprinkle over the chopped pistachios until the base is covered all over. Use the back of a spoon to pat the mixture down and sprinkle over the sea salt flakes. Pop in the fridge for 30 minutes to set a little. 5 Make the white layer by putting the white chocolate, butter and golden syrup in a microwaveable bowl and melting in the microwave for 1 minute. Take out and stir till smooth. If it looks like it is starting to separate, add a little hot water one spoonful at a time, mixing after each addition till it comes back together and is smooth and glossy.

6 Add the cherries and berries and chopped apricots and mix through.

7 Take the tin out of the fridge and add the white layer, making sure to spread evenly, then pop back into the fridge to set for a few hours.

8 Take out and slice, then refrigerate until ready to eat.