Nadiya Hussain served up fennel Welsh cakes with a blueberry coulis on Nadiya’s British Food Adventure.

The ingredients for the Welsh cakes are: 225g plain flour, plus extra for dusting, 285g golden caster sugar, ½ tsp baking powder, 1 tsp fennel seeds, crushed, 100g unsalted butter, cubed, plus extra for greasing, 50g dried blueberries, roughly chopped, 1 medium free-range egg, lightly beaten and 2 tbsp whole milk.

For the coulis: 250g fresh blueberries, 1 tbsp icing sugar and squeeze lemon juice.

The recipe is available in Nadiya’s new book titled: Nadiya’s British Food Adventure, available from Amazon now.