Nadiya Hussain is, without doubt, The Great British Bake Off’s most successful winner. Now you can join her on Nadiya’s British Food Adventure on BBC Two on Mondays. Here are two recipes from the accompanying book which is out now, priced £20

For the beef skewers: 4 beef fillet steaks (approx 600g), very thinly sliced 4tbsp olive oil Peeled rind and juice of 2 lemons 2 small green chillies 30g fresh coriander, chopped 1tsp salt For the salad: 1 large clove of garlic, crushed and finely chopped 1 large red onion, diced 15g fresh coriander, finely chopped 1 small chilli, deseeded and finely chopped 1tbsp wholegrain mustard 3tbsp olive oil 250g cooked puy lentils (buy a ready-cooked pouch) 2 x 400g tins of chickpeas, drained Juice of 1 lime 1/4tsp salt Soak eight wooden skewers in cold water for 15 minutes. This will prevent them burning during cooking.

Slice the steak lengthways as thinly as possible and set aside in a bowl.

Put the oil, lemon rind, lemon juice, chillies, coriander and salt into a food processor. Blitz to a smooth paste, then add the paste to the bowl of steak pieces. Mix well, then cover and set aside for 20 minutes.

Meanwhile, make the salad. Put the garlic, onion, coriander, chilli, mustard and oil into a bowl and mix well. Add the lentils and chickpeas. Squeeze in the lime juice and mix through the salt, then cover and set aside.

Preheat the oven to 240°C/220°C fan/gas 9 and lightly grease a roasting dish. Or if you prefer to cook your skewers on a griddle pan, grease it lightly and put it on a medium to high heat to start warming up.

Meanwhile, skewer the beef pieces in a zigzag pattern. Do this until you have filled all eight skewers. If you have any leftover marinade, just dab it on top of the beef.

Line the skewers on to the greased roasting dish and bake for eight to 10 minutes, making sure to turn them over halfway through. Or, if griddling, put them on the hot pan and cook for three to four minutes on each side.

Once cooked, serve the warm beef skewers with the salad alongside.

Ploughman’s cheese & pickle tart (serves 8)

350g shortcrust pastry 1tsp paprika Plain flour, for dusting 4 medium eggs 150ml whole milk 200g Branston pickle (small chunks) 250g mature Cheddar cheese, grated Take the block of shortcrust pastry, flatten it out slightly and sprinkle all over with the paprika. Fold the edges in over the top, then knead the pastry until all the paprika is incorporated. If the pastry starts to stick to the worktop, dust with flour.

Wrap the pastry in cling film and place in the fridge for 15 minutes. Meanwhile, preheat the oven to 180°C/160°C fan/gas 4 and put a baking tray in to heat up.

Dust the work surface with flour and roll out the pastry to the thickness of a pound coin and large enough to cover the base and sides of a 23cm diameter, 3-4cm deep, loose-bottomed flan tin.

Line the inside of the tin with the rolled-out pastry. Press it into the edges, right into the grooves, leaving some overhang. Pierce the base all over with a fork. This stops it puffing up while baking.

Cover the base and sides with a large piece of baking paper and fill with baking beans to weigh the pastry down. Take the hot baking tray out of the oven and place the prepared tart tin on it.

Bake for 25 minutes, then take out of the oven, remove the paper and baking beans, and bake for another 15 minutes.

Meanwhile, put your eggs into a jug and lightly whisk. Add the milk and stir.

Once the tart shell is out of the oven, spread the pickle all over the base and cover evenly with the grated cheese.

Pour in the milky egg mixture and place the whole tray back in the oven, on the middle shelf, for 25-30 minutes, until the filling is set and golden, with just a very slight wobble in the middle.

Once the tart is cool enough to handle, slice off the pastry overhang using a sharp serrated knife. Leave to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely.