Nadiya Hussain’s Ham and Cheese Crown

As things heat up in the Great British Bake-Off tent (it is the first ever spice week, after all), we’ve enlisted the culinary expertise of Nadiya Hussain, the winner of series six, to show us how to make another delicious family favourite: the ham and cheese crown.



“Whenever we have guests over for the weekend, I like to make something really super-special for breakfast. I couldn’t bear the idea of presenting a visitor with cereal, so I like to make something simple but really delicious and pleasing to the eye. That, for me, means three simple things: pastry, ham and cheese. What could be better? This crown is big enough to have for breakfast and still leave enough for a snack later on.” – Nadiya Hussain.



Makes 10-12 slices
Prep: 25 mins
Cooks: 30 mins


2 x 320g packets of ready-rolled puff pastry

4 tbsp tomato ketchup

1 tsp paprika

12 cooked smoked turkey or ham slices

200g Gouda cheese, grated

1 egg, lightly beaten

Rock salt

1 tsp black sesame seeds



1. Preheat the oven to 200°C/180°C fan/gas mark 6. Line a large baking tray with baking paper.

2. Unroll both pieces of pastry and join two of the short ends to make one long piece, pressing the two edges together. Place your long piece of pastry on a work surface, making sure to keep the pastry on the pieces of paper it comes wrapped in, as this will make manoeuvring much easier later on.

3. Mix the ketchup and paprika together in a small bowl and spread all over one side of the pastry, leaving just 1cm free round the edges. Lay the slices of turkey or ham on top, followed by the cheese.

4. Roll up the pastry like a Swiss roll, starting from the long edge. Try to roll it as tightly as possible. Once it’s rolled, bring the two ends together to create a ring and join by squashing the pastry together.

5. Place the pastry ring on the prepared baking tray.

6. Using a sharp knife, cut 2cm-width slits around the edges, making sure not to go all the way through. Gently pull and twist each section of pastry and lay the slices on their side, so the swirly bits are slightly exposed (see the step-by-step pictures on pages 42–43).

7. Brush the top of the pastry with beaten egg and sprinkle with the salt and sesame seeds. Bake in the oven for 30 minutes.

8. Once out of the oven, leave to cool slightly on the tray.



Extracted from Nadiya’s Family Favourites by Nadiya Hussain

(Michael Joseph, HBK £20)

Photography by Chris Terry


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