Nadiya Hussain served up a delicious blueberry ice cream cake with fennel seeds, Genoise sponge and crushed chocolate digestives biscuits on Nadiya’s Fast Flavours.

The ingredients for the sponge are: 4 medium free-range eggs, 125g caster sugar, 100g unsalted butter, melted and cooled, plus extra for greasing and 100g plain flour, sifted.

For the ice cream: 600ml double cream, 170g condensed milk, 1 tbsp vanilla bean paste, 200g blueberries, 1 orange, zest only and 3 tbsp icing sugar, sifted (optional).

For the biscuit crumbs: 50g chocolate digestives and 2 tsp whole fennel seeds.

See recipes by Nadiya in her book titled: Nadiya’s Fast Flavours available from Amazon now.