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In the third of this new six-part crafty cooking series, Nadiya shares comforting ‘cook once, eat twice’ recipes that not only spread joy at the weekend, but also ease the strain during the coming week. Like all of us, Nadiya loves the weekend. It’s a time to enjoy cooking tasty meals for friends and family, and also the perfect time to cook for now while making a bit extra to store for later.

Nothing lifts the spirits more at the weekend than a roast dinner, and Nadiya has a ‘cook once, eat twice’ recipe up her sleeve that features leftovers that just keep on giving. Her Middle Eastern-inspired roast chicken and chickpeas is not only an easy one-pot delight, it can also be used as the basis for a Monday night snack and a spectacular sweet treat. Nadiya’s roast chicken, served with gleaming aubergine, nutty chickpeas, and lashings of tahini and chilli oil, is a comforting centre-of-the-table meal the whole family can enjoy.

Nadiya takes her leftover chickpeas and aubergine and together with olive oil and ice cubes, blitzes them to make a sumptuously satisfying homemade hummus - just the thing to serve with strips of leftover chicken, shop-bought pitta and mop up with cucumber and carrot sticks for a Monday night light bite.

She also uses the drained chickpea water from the roast as the hero in her magical vegan chickpea meringue kisses. Chickpea water can be used to replace egg whites in vegan baking, and, in no time at all, Nadiya produces pink, crispy meringues that started life as a waste ingredient we would normally throw in the bin.

Next, she shares her recipe for beef stew and homemade dumplings, making a big batch so that it can be enjoyed anytime of the week. This is Nadiya’s son’s favourite meal - the perfect comfort food that fills a hole in the belly like nothing else. Nadiya embraces cheaper cuts of meat in a slow cook, which when combined with some frugal staples like carrots, onions, some spice, and gravy granules to thicken, cook down to create a glossy, thick stew. Nadiya’s homemade dumplings take seconds to make and sit on top of the stew like fluffy pillows of joy.

No weekend would be complete without a bake, and Nadiya is choosing to share her wickedly rich chocolate espresso cake, that is so moist it will last all week. This easy bake uses hot water and olive oil to create an unusually squidgy centre.

Sisters Mandy and Coco Briden - who have opened the UK’s first deaf chef food truck - share their ingenious recipe for Yorkshire pudding wraps, ensuring their leftover Sunday roast and trimmings never go to waste.