Q: What are your most loved dishes from childhood and how have they influenced you?

We grew up eating Bangladeshi food, which consists of rice as a staple, fish and fruit. Some of my favorite recipes growing up would have to be my mum's chicken korma. Simply cooked with ginger, garlic and onions, whole spices, chicken on the bone, boiled eggs, cooked slowly. Sweet and fragrant. As a cook it has given me a huge appreciation for the food culture I grew up around, but as a British Bangladeshi, it has given me a thirst for experimenting as I straddle both worlds, in terms of culture and food.

Q: What’s your food philosophy and how has it evolved?

Never ever waste. If it's edible, eat it. A philosophy like that does not need to evolve. It's timeless and is a great way to live as a cook.

Q: Who has had the biggest influence on your career?

My nan influences my love of authentic Bangladeshi cooking. I have a love for travel and reading, and that has influenced my need to cook from other cultures. I’m experimental by nature, and those curiosities have helped me to be inventive and create new and exciting things.

Q: Your cookbook, Nadiya Bakes, is filled with over 100 “Americanized” recipes. What were some of the considerations you needed to account for in this transition of your recipes?

I had to think about the ingredients that are readily available here that may not be available in the U.S. and change them accordingly without losing the integrity of the recipe.

Q: Baking appears to be your love language and really comes through when you talk about it. What fuels your inspiration and passion?

Baking is something I used to do to help to ease my anxiety. It's still what I do to ease my anxiety. It helps me to focus my mind and concentrate on the ingredients and at the end of it all, I have cake. I am often inspired by what I want to eat and make, but what really provides me inspiration and excitement is new ingredients, things that I have never tried before.

Q: Will you be baking anything special for your husband and kids for Valentine’s Day?

I like to give my kids little hidden messages of love, like chocolate hearts in their porridge, heart-shaped lunches or red velvet cake. Now that they are older they don't appreciate it as much, but my little girl still loves all of that.

Q: We’ve got to know, was competing inside the tent on The Great British Baking Show as stressful as it seemed?

And some! It is a stressful situation, because it's baking under pressure in an unfamiliar surrounding with cameras in your face. I found it easy to concentrate if i just thought about the bake and nothing else. Ignorance is bliss.

Q: From books to TV shows, traveling, cookbooks and children how do you find balance?

I don't work weekends. That means I work really hard all week and then take rest and recoup. Also, I get the kids to unload the dishwasher and do the laundry.

Q: Meal planning and cooking during a busy week can be daunting. Do you have a go-to, easy weeknight dinner?

Shepherd's pies for dinner and crumbles for dessert. I also prep veggies in advance and do a lot of double-batch cooking, making one for dinner and the freezer.

Q: What drives your positivity, your energy and your zest for life?

Sleeping well and eating good, wholesome foods is very important to me. I also make time for being outdoors and enjoying my family.