Nadiya Hussain served up a delicious tear ‘n’ share cranberry and chilli brioche wreath with camembert and marmalade on Nadiya Bakes.

Ingredients are: 4 large free-range eggs, 1½ tbsp full-fat milk, 350g strong white flour, plus extra for dusting, 7g fast-action dried yeast, 30g caster sugar, 1 tsp salt, 2 tsp chilli flakes, 200g dried cranberries, chopped, 200g unsalted butter, cubed and softened and 250g camembert with a wooden case (remove any paper or plastic).

To finish: 1 free-range egg, lightly beaten, good pinch sea salt and 2 tbsp fine-shred marmalade.

See recipes by Nadiya in her book titled: Nadiya Bakes: Includes all the delicious recipes from the BBC2 TV seriesavailable from Amazon now.