Nadiya Hussain served up a tasty Louisiana style seafood boil with langoustines, mussels, clams and zesty orange buttery sauce on Nadiya’s Everyday Baking.

The ingredients for the corn and potatoes are: 2 whole corn on the cobs, each one cut lengthways into 4 pieces, 250g small salad potatoes, halved if large, 2 lemons, halved, 2 bulbs of garlic, halved horizontally, 6 bay leaves, 1 cinnamon stick, 200ml olive oil and a good pinch of salt.

For the seafood: 500g fresh prawns in shells, 4 large crab claws, 500g mussels and (or 1.5kg in total of any shellfish you like).

For the butter sauce: 250g unsalted butter, 250ml orange juice, 6 cloves of garlic, minced, 30g bunch of fresh coriander, finely chopped, 2 tbsp ground black pepper, 2 tbsp chilli flakes and 1 tbsp celery salt.

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