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Nadiya offers up her favourite go-to roasts. She kicks off with her take on a British favourite: an epic roast chicken packed with punchy kimchi under a super crispy skin, nestled on a bed of buttery miso leeks and served with sticky honey and soy-infused sushi rice. Offering maximum taste for minimum effort, it鈥檚 a one-tray wonder to return to again and again.

Nadiya then transforms the humble onion into the star of a mouth-watering vegetarian curry. But forget hovering over the hob - this dish lets the oven take the load. With sweet, caramelised onions roasted in a gently spiced tomato and tamarind curry sauce, it鈥檚 not only effortless, it鈥檚 utterly irresistible.

Next, Nadiya presents her spin on roast lamb, but instead of the usual leg or shoulder, she鈥檚 going for something much easier. Her finger-licking lamb ribs in a pineapple and coriander marinade make for meat that not only melts in the mouth but is quick to cook too. It's served with colourful roasted paprika corn ribs, a simple side that elevates your everyday sweetcorn into something sensational.

Finally, drawing on the flavours of her childhood, Nadiya turns a whole sea bass into a light and elegant centrepiece. A succulent whole sea bass is roasted in a chickpea and citrus crust that locks in moisture and flavour. Served with a refreshing salad of carrot and courgette ribbons dressed in a punchy chilli and lemon dressing, it鈥檚 a delicious meal that is beautiful enough for a celebration but easy enough to make for a very special midweek meal.

Meanwhile, the Holborn Dining Room's head pie maker, Nokx Majozi, turns the humble dauphinoise pie into a mighty roast centrepiece. This incredible creation boasts layer after layer of buttery shortcrust pastry and creamy Comt茅 cheese potatoes, elevating an ordinary bake into something sublime.