Nadiya Hussain is throwing a celebration - and everyone is invited. With the party season fast approaching, Nadiya shares her favourite festive dishes that fill the table with vibrant colour, amazing aromas and fantastic flavours. She is making the perfect food to hand around and share, like melt-in-the-mouth halloumi chips, smoked mackerel pate choux and sticky lamb ribs. She is also preparing a hearty dive-in dish of beef chilli and jalapeno corn bread and some vibrant salads - brussels sprout slaw and pomegranate and parsley tabbouleh. And a party wouldn't be a party without some fantastic desserts, and Nadiya's chocolate eclair roll and passion fruit bundt will keep the guests coming back for more. Nadiya also meets people around the country who have their own special reasons to rustle up a celebration. She joins a group of school children in Staffordshire as they deliver a big thank you to 95-year-old volunteer Jack, lends a hand to Gilly, who is preparing one of her spectacular homemade trifles, and helps bake an extra special cake for the surprise birthday party of twin sisters Sonia and Sunita.

For Nadiya, summertime is party time, and is the perfect excuse to put her busy life on hold and pull out all the stops. In this glorious hour-long special, Nadiya cooks up an array of mouth-watering dishes that she serves up to her loved ones at her own summer party feast. Nadiya fires up the BBQ and cooks a delicious butterflied leg of lamb with sticky rhubarb glaze, perfect for feeding a crowd without all the fuss. Colourful sides include zingy kiwi and feta salad, fresh and fragrant edamame wild rice, and a spectacular glazed bread, stuffed with black olive and blue cheese and shaped like a crown. For dessert, Nadiya goes all out with a magical princess torte cake, and her ingenious raspberry ripple eclair pops provide a spectacular centrepiece to ensure her summer party goes off with a bang. Every summer feast needs a thirst-quenching drink and when the sun is shining Nadiya’s tipple of choice is an elderflower cooler. To find out how elderflowers are produced she heads to the UK's largest plantation in the Vale of Belvoir, where she joins an army of local pickers as they help to bring the harvest home. In search of inspiration for a refreshing dessert, Nadiya meets legendary cookery writer Claudia Roden and her family, who are putting a fresh spin on the classic ice-lolly. And at Nancarrow farm in Cornwall, Nadiya rolls up her sleeves and helps cook up an epic feast for over 100 people where everything is cooked on fire