In 2021, the nation watched with bated breath as Crystelle Pereira, Chigs Parmar and Giuseppe Dell'Anno battled it out to be crowned Bake Off Champion.
Giuseppe ultimately took home the glass cake stand and was that year's winner, but Crystelle hasn't let this stop her creating an exciting career that revolves around her passion for food.
The 28-year-old from London quit her insurance analyst role with Goldman Sachs and is now releasing her first cookbook, Flavour Kitchen.
Available from May 25, the book features vibrant recipes using commonly overlooked ingredients and puts creative twists on classics like sausage rolls and carrot cake.
Ahead of the book's release, Crystelle spoke to The Mirror about how to make these little-known ingredients seem 'less scary' and use them to jazz up any meal you're making.
"I like to make dishes that have a flavour combination that is unique and original, but very accessible and easy," she said.
"Most of the dishes in the book are basically twists on classics where you take a flavour from one cuisine and add it to another. So for example instead of bog-standard sausage rolls, I've got hoisin duck sausage rolls, instead of bog-standard flapjacks I've got baklava-inspired flapjacks.
"My aim is to teach people about flavour and get them more comfortable in the kitchen and instead of just keeping mustard, mayo and ketchup in the store cupboard, they'll also have a jar of miso paste because it's nice and versatile and is in every supermarket.
"Just by adding a few other staples to your kitchen, it's really incredible what you can do with your food."
Crystelle went on to give a few examples of her store cupboard must-haves, explaining what exactly it is that makes them so great.
"Tahini is so versatile, but most people just think of it as what you use in hummus, but mix it with a bit of lemon juice and water and it makes a really nice dressing," she shared.
"You can swirl tahini through banana bread, I've got recipes in the book where I add it to blondies and it gives a really nice sweet and salty balance.
"I basically use it as an alternative to peanut butter, and Americans love peanut butter with jelly so in that way, you can use it in a lot of sweet food but it also works with savoury dishes."
The expert also discussed the merits of using Gochujang in cooking, which is a Korean red chilli paste.
"Again, you can get this in every supermarket now and there's so much you can do with it, I like to make a Gochujang fried rice and it gives a bit of spice and a nice savouriness."
Aside from these two items, Crystelle thoroughly recommends having garlic powder in the cupboard at home at all times as you can pretty much use it in any meal.
"You can add it to marinades, salad dressings, pasta sauces and a little goes a long way and it's so cheap," she says.
"It's such a quick way to add flavour to your food and because of the texture of the granules, you can use it in different ways, for instance, if you're coating some chicken in breadcrumbs, you could add it to that to mix up the flavour and texture.
"I 1000 per cent use garlic granules every single day in something that I make in my kitchen."
Flavour King, published by Kyle Books is available to pre-order now on Amazon for £17.99 and will be released on May 25.
Do you have a food story to share? We want to hear all about it. Email courtney.pochin@mirror.co.uk
