In this brand-new, official tie-in to Mary’s much anticipated series, the nation’s best-loved home cook will teach you to cook with confidence, with over 120 delicious recipes.
This book features all the recipes from the show, including delicious weeknight dinners, irresistible dinner party suggestions and of course, plenty of tempting traybakes and biscuits for those with a sweet tooth.
Featuring her no-nonsense tips and techniques, each chapter ensures perfect results every time, whatever you’re cooking. In addition, Mary’s no-fuss advice will help you foolproof your kitchen – whether that’s preparing ahead to entertain a crowd, planning weekly family meals, or ensuring your store cupboard is well stocked.
With Mary’s no-fuss guidance, discover how every delicious dish can be made completely foolproof.
Mary Berry is the nation’s favourite baker and author of over 70 books, including the bestselling Mary Berry Cooks, Mary Berry’s Absolute Favourites, Mary Berry At Home and Mary Berry’s Baking Bible. She is the much-loved judge on the BBC’s The Great British Bake Off and has been teaching the nation to cook for over four decades.
Cordon Bleu trained in Paris, Mary began her career as a magazine cookery editor before publishing her first cookery book in 1966. Mary is also an AGA expert and taught AGA masterclasses for many years from her home with Lucy Young.
In 2009 Mary was awarded the highly coveted Guild of Food Writers Lifetime Achievement Award and in 2012 she was made a CBE in the Queen’s Birthday Honours list.
Cooking for friends and family, whether it’s for a speedy supper or a celebratory lunch, should be enjoyable, fun and rewarding. The recipes in this book are just that. They are designed to be foolproof – dishes you can depend on completely, with no worry or panic, making cooking so much more relaxing and pleasurable. All have been tried and tested to work seamlessly, and I hope they will give you the confidence you need to enjoy cooking every day of the week.
Nowadays, we all lead such busy lives that we need to find ways to save time and plan ahead. For this new collection I’ve made sure that lists of ingredients are kept to a minimum, using store-cupboard staples wherever possible. Turn to here for my suggestions on how to stock your store cupboard and fridge with some useful basics so that you always have something to hand. Used cleverly, the freezer can also help transform the way you cook, allowing you to prepare dishes ahead for special occasions or store leftover suppers for when time is short – see here for my foolproof guide on how to make the most of it.
Preparation is fundamental to becoming a confident cook, whether planning meals for the week ahead or devising a menu for a special celebration. Cooking for the family day to day can actually be more demanding, in my view, partly due to lack of time during the week, but also because of the need to make meals that are healthy and well balanced while keeping an eye on the budget. My handy guide to family cooking (see here) offers lots of advice on getting organised to do the best you can midweek. And cooking from scratch doesn’t have to be time-consuming; many quick and simple dishes can be knocked up in minutes – like my Express Bacon and Pesto Pasta (here), or Beef Stir-fry with Ribbon Vegetables here.
Entertaining friends and family, no matter how small your gathering, can be stressful, but I’ve always stood by my ‘prepare ahead as much as you can’ mantra, and it has never failed me. All of the recipes in this collection give guidance on preparing ahead and freezing, where relevant, to make them as practical and helpful as possible. And before you start have a look through my foolproof tips for entertaining here.
Many of the dishes in this new collection are perfect for entertaining, in fact, straightforward to make but guaranteed to go down well. For a super-quick starter, try my Tomato and Basil Salad with Whipped Goat’s Cheese and Parma Ham here – it’s so simple to prepare but is a stunning combination. The Butterflied Leg of Lamb with Preserved Lemons here makes for an impressive main course and takes very little time to prepare – it’s marinated ahead to create a wonderful depth of flavour, and can be roasted or barbecued in less than 40 minutes.
If you’re craving a hearty Sunday lunch, try the succulent herby roast chicken here or the Roast Rack of Pork with Sage and Lemon Rub and foolproof crackling here. There are times, of course, when all you want is a hassle-free, all-in-one dish that allows you to put your feet up while the slow cooking does all the hard work for you. You simply can’t go wrong with my version of coq au vin here, or, for a true British classic, try my Boiled Beef and Carrots and Mustard Parsley Sauce here – a real favourite of mine that my mother passed on to me.
While I love meat, and regard it as an important part of a balanced diet, fish makes a lovely, lighter alternative to meat. Salmon is such a straightforward fish to cook – try my Spiced, Blackened Salmon here. The Whole Sea Bass with Lime and Dill Butter here makes a wonderful combination and shows how a simple herb or spiced butter can instantly add an extra dimension to a dish.
I’ve particularly enjoyed creating recipes for the Salads and Vegetables chapter of this new collection. I find global cuisine so inspirational, especially when it comes to meat-free cooking: my Oriental Vegetable and Noodle Salad with Ginger here is packed with flavour and so versatile – you could add cooked fish or meat, if you preferred, or simply serve it on its own as a light lunch or supper. For more meat-free options, why not try my Creamy Roasted Pepper Pasta with Feta and Olives (here) or the Middle Eastern Aubergine and Chickpea Salad here with its touch of spice and beautifully contrasting textures.
No cookbook of mine would be complete without at least a couple of chapters on sweet things. I can always find an excuse to make a pudding! For me an indulgent pud rounds off a meal perfectly, whether it’s a childhood favourite or a British winter classic to end a lazy Sunday lunch – like my Brioche Bread and Butter Pudding (here) – or, a lighter, more elegant dessert to provide a stunning finish to a dinner party, for which the Mango, Lemon and Lime Mousse here would be ideal. Whichever direction your sweet tooth takes you, making a pudding is always so rewarding and the results are well worth the effort. If you’re entertaining for large numbers or making multiple courses for a dinner party, it’s always wise to opt for a chilled or frozen dessert that can be prepared at least a day in advance, like my decadent Passion Fruit Pots here – a lovely twist on lemon posset and ever so moreish. There are also a handful of frozen puddings that are excellent to have on standby: Real Honeycomb Ice Cream here is bound to be popular and my Ginger Semifreddo with Poached Pears (here) is a really handy cheat’s dessert that’s speedy to whip up and easy to serve.
Baking is one of the most rewarding and relaxing forms of cooking, and I never tire of making a sweet treat to share with friends and family for afternoon tea or a birthday celebration. I especially love baking with my grandchildren, and my Chocolate and Cherry Biscuits (here) and Two-tone Toffee Chews (here) are both excellent recipes to make with children – it’s great fun getting them involved. If you’re after a show-stopper of a cake for a special occasion, you simply must try my Cardamom Sponge with White Chocolate Icing (here) – it has just the right level of spice, which offsets the creamy, velvety icing so well.
I’ve really enjoyed coming up with the recipes for this cookbook and ensuring that they are all foolproof. To add an extra layer of security, I’ve also included key tips alongside each recipe to help guide you through any trickier techniques and to guarantee success. I’m so thrilled to be sharing these tried and tested recipes with you, and I hope that you will gain as much satisfaction cooking them for friends and family as I’ve done creating them.
HERB FLATBREAD WITH MOZZARELLA AND ASPARAGUS
TOMATO AND BASIL SALAD WITH WHIPPED GOAT’S CHEESE AND PARMA HAM
PARTY PLOUGHMAN’S
CONTINENTAL SHARING PLATTER WITH BAKED CAMEMBERT
GIANT CHEESE AND PARMA HAM STRAWS
SAUSAGE AND CARAMELISED ONION MINI PASTIES
SMOKED SALMON, AVOCADO AND CUCUMBER CANAPÉS
WATERMELON, FETA AND MINT STACKS
PRAWN AND AVOCADO LETTUCE CUPS
ROASTED AUBERGINE AND GARLIC CHILLI DIP
TOASTED NUTS AND SEEDS WITH A HINT OF MAPLE
You can cook this dough base in different ways: in a frying pan on the hob, on a griddle or even a barbecue – it is a great outdoor option for children. If cooking on the barbecue, just split the flatbreads open and fill with sweetcorn, chopped ham, tomatoes or cheese with sauce. No need for plates!
The flatbread can be made and cooked up to 8 hours ahead, the toppings added up to 4 hours ahead. The dough can be stored in the fridge overnight – bring to room temperature and knead in the herbs before cooking.
FOR THE HERB DOUGH
175g (6oz) strong white flour, plus extra for dusting
1 tsp fast-action dried yeast
1 tbsp olive oil, plus extra for oiling and frying
150ml (5fl oz) warm water
1 tbsp chopped flat-leaf parsley
1 tbsp chopped basil
salt and freshly ground black pepper
FOR THE TOPPING
100g (4oz) fine asparagus tips
1 × 125g mozzarella ball, broken into chunks
100g (4oz) sun-blushed tomatoes, drained (if in oil) and halved if large
½ bunch of basil, roughly chopped
balsamic glaze, to serve
1 You will need a large frying pan, at least 28cm (11in) in diameter, or a griddle.
2 To make the dough, measure the flour into a large bowl with the yeast, oil and ½ teaspoon of salt. Pour in the warm water gradually, adding enough to make a soft dough – you may not need to use all the water. Bring the mixture together using your hands (see tip here).
3 Tip on to a floured work surface and knead the dough for about 10 minutes until smooth and shiny. Place in an oiled bowl, cover with cling film and leave to rise in a warm place for 1½ hours or until doubled in size.
4 When risen, tip the dough on to a floured work surface and knead for 5–6 minutes before kneading in the chopped parsley and basil. Roll the dough out to form a 28cm (11in) disc.
5 Heat up the frying pan or griddle until hot. Pour in a little oil, then add the dough and fry over a high heat for 4–5 minutes on each side until lightly browned and cooked through.
6 Meanwhile, for the topping, cook the asparagus in boiling salted water for 3–4 minutes, drain and refresh in cold water (see tip here).
7 Sit the flatbread on a board, scatter with the mozzarella, tomatoes, asparagus and basil, drizzle over some balsamic glaze, season with salt and pepper and serve.
The dough just needs to be mixed together before kneading, so if you are making and kneading the dough in a food mixer with a dough hook, be careful not to overwork it.
This looks stunning as a shared platter, though you could serve it in individual portions if you prefer. Look for firm ripe tomatoes, using as many different varieties as you can for the best effect.
Assemble the salad up to 6 hours ahead and pour over the dressing just before serving.
150g (5oz) soft goat’s cheese (such as Chavroux)
100ml (3½fl oz) double cream, lightly whipped
1.5kg (3lb) mixed tomatoes (red, brown, green and yellow – such as beefsteak, oxheart, heritage, plum, vine, bush, cherry, Marmande, Losetto, Tumbling Tom Yellow)
4–6 spring onions, sliced on the diagonal
1 handful of small basil leaves, left whole
6 slices of Parma ham
coarse sea salt and freshly ground black pepper
chunky bread, to serve
FOR THE BASIL DRESSING
1 garlic clove, crushed
6 tbsp olive oil
2 tbsp white wine vinegar
1 tsp sugar
1 bunch of basil, chopped
1 Place the goat’s cheese and whipped cream in a bowl, season with salt and pepper and mix together. Spoon into a small serving bowl, sit in the centre of a large platter and garnish with a sprig of basil. If making individual plates, put the goat’s cheese and cream on a china spoon or in a tiny bowl for each plate.
2 Cut any green and/or yellow tomatoes into thick slices and arrange around the edge of the platter. Cut the remaining (red and/or brown) tomatoes in half or large chunks, depending on their size. Scatter over the platter around the goat’s cheese. Scatter the spring onions and basil leaves over the tomatoes and season with black pepper.
3 To make the dressing, add the ingredients to the small bowl of a food processor and whizz until blended. Arrange the Parma ham in swirled slices around the goat’s cheese.
4 Just before serving, sprinkle salt over the tomatoes (see tip here), pour over the basil dressing and serve with chunky bread.
Do not add salt to the tomatoes too early or they will release too much liquid and lose their flavour.
Great to serve as a sharing platter at a large party, this is all about choosing the very best ingredients (see tip here) and presenting them in an attractive way.
Prepare the platter up to 8 hours ahead.
150g (5oz) full-flavoured stuffed green olives
12 sun-blushed tomatoes, drained (if in oil) and halved
2 tbsp good olive oil
1 tbsp balsamic vinegar
2 celery sticks, cut into shorter lengths
150g (5oz) mature Cheddar cheese
150g (5oz) Oxford Blue cheese
a square of quince jelly, or 2 tbsp fruit chutney
6 slices of dry-cured ham
6 slices of spiced sausage (such as salami)
6 ripe fresh figs, cut into quarters
1 or 2 bunches of tomatoes on the vine
1 seeded brown loaf, cut into large wedges
1 Place the olives and sun-blushed tomatoes in separate bowls. Pour the olive oil and balsamic vinegar into another bowl.
2 Place the bowls and the celery on a large platter or wooden board with all the remaining ingredients in batches around them.
You do not have to be ruled by the cheeses suggested here. Choose a couple of cheeses that you enjoy and that have different flavours and textures – perhaps a specialist local soft cheese, and a hard cheese with a more mature flavour.
Sharing platters like this are great as a starter for a dinner party or for a large gathering – make a few of them to hand round. It’s all about presentation – I like to serve everything on a rectangular wooden board, but you could use one made in a more unusual shape. A slate or a large, flat china plate would work equally well too.
Prepare the platter up to 8 hours ahead. The dip can be made up to 3 days ahead and kept chilled in the fridge.
6 slices of Parma ham
6 slices of salami
6 slices of chorizo
200g (7oz) pitted olives
6 sweet cucumber spears with dill from a jar (see tip here), each sliced in half lengthways
1 × 250g Camembert cheese in a wooden box
8 small sprigs of rosemary
10 mini pitta breads
FOR THE RED PEPPER DIP
1 × 230g jar of chargrilled red peppers (see tip here), drained
1 bunch of basil
200g (7oz) full-fat cream cheese
200g (7oz) mayonnaise
1 garlic clove, halved
juice of 1 lemon
salt and freshly ground black pepper
1 Preheat the oven to 200°C/180°C fan/Gas 6.
2 First make the red pepper dip. Place all the ingredients in a blender or food processor, season with salt and pepper and whizz until smooth. Spoon into a small serving bowl.
3 Take a serving platter or board and sit the dip at one end. Arrange the meats, swirled together, on the platter, then add a bowl of olives and the cucumber spears.
4 Take the Camembert from its box, remove the paper around it and then place it back in the box, without the lid. Stud the top of the cheese with the sprigs of rosemary, place on a baking tray and bake in the oven for about 10 minutes or until runny and hot.
5 Meanwhile, toast the pitta breads in a griddle pan or under the grill, and arrange on the platter with the hot cheese. Serve and dig in!
This recipe is all about speed and cheating! So there is nothing wrong with buying the red peppers and cucumber ready prepared in jars.
These are lovely on their own, to serve with drinks or to accompany soup or a salad. Full of flavour, they are also quite substantial – no need for more than one per person. You could use Black Forest or Serrano ham, instead of Parma, if they are more easily available.
Can be made up to 2 days ahead and reheated in the oven to serve.
Freezes well for up to a month.
1 × 375g packet of ready-rolled, all-butter puff pastry
plain flour, for dusting
3 tbsp Dijon mustard
75g (3oz) Gruyère cheese, finely grated
4 wafer-thin slices of Parma ham
1 egg, beaten
1 Roll out the pastry on a lightly floured work surface into a rectangle about 25 × 35cm (10 × 14in) and 3mm (⅛in) thick. Using a pastry brush, spread half the mustard over the pastry and sprinkle with two-thirds of the cheese. Press the cheese into the mustard with your hands.
2 Fold the pastry in half, like a book, so the cheese is in the centre, then roll out again – just enough to press the cheese into the pastry and to create a rectangle large enough to accommodate the slices of Parma ham in a single layer on top.
3 Spread over the remaining mustard and lay the Parma ham in a single layer on the top. Fold the ham-covered pastry in half again and roll out just enough to press everything together (see tip here). Brush the top with beaten egg and sprinkle over the remaining cheese.
4 Cut the pastry into six long strips. Twist each strip four times to form a cheese straw, then place on the prepared baking sheet (with space between each of the straws as they will expand during cooking) and brush with more of the beaten egg. Place in the fridge to chill for 20 minutes. While the straws are chilling, preheat the oven to 220°C/200°C fan/Gas 7 and line a baking sheet with baking paper.
5 Bake in the oven for about 20 minutes, then turn the temperature down to 160°C/140°C fan/Gas 3 and bake for a further 10 minutes until golden all over and cooked through. Transfer to a wire rack to cool for a few minutes – these are always best served warm.
It is important to press the cheese and ham into the pastry, otherwise it may fall apart when twisting.
Golden, crisp and very tasty, these are like mini Cornish pasties. The filling is so simple to make too. Delicious served warm or at room temperature, they’re not too fragile to pack into a lunchbox for a picnic or a welcome bite to sustain you on a long walk.
Can be made up to 2 days ahead and reheated in a low oven.
The raw pasties freeze well; defrost completely before baking as in the recipe.
1 tbsp oil
1 large onion, thinly sliced
1 tsp sugar
2 fat sausages
4 sage leaves, finely chopped
1 × 375g packet of ready-rolled, all-butter puff pastry
plain flour, for dusting
1 egg, beaten
salt and freshly ground black pepper
1 You will need a 10cm (4in) plain pastry cutter.
2 Heat the oil in a frying pan over a medium heat and fry the onion for 3 minutes, stirring regularly. Cover with a lid, reduce the heat to low and cook for about 15 minutes until the onion is soft but not browned. Add the sugar and fry for a few more minutes or until the onions are caramelised. Tip into a bowl and set aside to cool.
3 Cut the skin from the sausages and add the meat to the bowl with the onions, followed by the chopped sage leaves. Season with salt and pepper and stir well.
4 Re-roll the pastry on a lightly floured surface until large enough to cut out eight discs using the pastry cutter. Brush a little beaten egg around the edges of each disc, put a heaped spoonful of sausage meat into the centre and fold over, sealing the edges of the pasty to give a half-moon shape.
5 Press around the edges of each pasty using the tines of a lightly floured fork (see tip here), brush again with beaten egg and place on the prepared baking sheet. Cover with cling film and chill in the fridge for a minimum of 1 hour. While the pasties are chilling, preheat the oven to 200°C/180°C fan/Gas 6 and line a baking sheet with baking paper.
6 Bake in the oven for about 20 minutes until crisp and golden; best served warm.
It’s important to make sure the edges of the pasties are sealed or the filling will bulge out. Dusting the fork with a little flour before using it to press the edges helps stop it sticking to the pastry.
These look so smart and pretty – perfect for handing round at a drinks party. The different textures combine beautifully too.
Can be assembled up to 4 hours ahead and kept chilled in the fridge.
¼ small cucumber
1 ripe avocado
juice of ½ lemon
1 tsp full-fat cream cheese
1 tsp hot horseradish sauce
100g (4oz) smoked salmon slices
4 small red radishes, trimmed and thinly sliced
a few pea shoot sprigs
freshly ground black pepper
1 You will need 20 canapé or cocktail sticks (see tip here).
2 Peel the piece of cucumber and slice in half lengthways. Scoop out the seeds and discard, then cut into 20 half-moon-shaped pieces.
3 Peel the avocado and remove the stone. Cut in half horizontally then cut into 20 even-sized pieces, each roughly the same shape as the cucumber slices, and toss in the lemon juice so they are completely coated (see tip here).
4 Mix the cream cheese and horseradish sauce together and season with pepper. Cut the smoked salmon slices into 20 long strips (about five strips per slice) and fold each strip to make a concertina.
5 To assemble, put a slice of cucumber on a chopping board and top with a slice of avocado, a folded strip of smoked salmon, a blob of the horseradish mixture and a slice of radish. Thread a cocktail stick through the middle of the canapé to hold it together. Sprinkle with black pepper and place on a serving platter.
6 Repeat to make 20 canapés. Top each canapé with a pea shoot sprig and scatter some around the platter too, if you like. Serve chilled.
If you use attractive cocktail sticks, you can re-use them by washing them in a hot wash in the dishwasher.
It’s very important to coat the avocado in lemon juice or it will go brown. The avocado should be ripe but still firm.
These look stunning and are so quick to assemble. Lovely Jo, who does my make-up for TV and shoots, gave me the idea for them. Fastened with unusual canapé or cocktail sticks made from wood, bamboo or coloured plastic, they will look very elegant for a special occasion. (See also tips.)
Can be assembled up to 6 hours ahead and kept chilled in the fridge.
200g (7oz) watermelon flesh, deseeded
200g (7oz) feta cheese
20 small fresh mint sprigs
juice of ½ lime, to serve
1 You will need 20 canapé or cocktail sticks (see tip here).
2 Slice the melon flesh into 20 × 2cm (¾in) cubes and arrange on a board. Cut the feta into 20 × 2cm (¾in) cubes and place one on top of each melon cube.
3 Add a small sprig of mint to each stack and then insert a cocktail stick through the centre of all three to hold them neatly in place. Just before serving, squeeze over the lime juice.
This is all about quality ingredients and good presentation. Some feta can be a little slimy, so choose a drier version and pat dry with kitchen paper if needed. Buy fresh watermelon and young, fresh, bright green mint sprigs.
Cut the cubes of watermelon and feta to exactly the same size so the stacks look impressive and not haphazard.
A new twist on an old favourite, the prawn cocktail. These are great as a sharing platter or they would work well as a starter, served with lemon wedges and brown bread.
The prawn mixture can be made up to 4 hours ahead. Assemble the cups up to 3 hours ahead, then prepare and add the avocado just before serving.
3 tbsp crème fraîche
1 heaped tbsp sun-dried tomato paste
2 tsp creamed horseradish from a jar
juice of 1 lemon, plus lemon wedges to serve
350g (12oz) small cooked peeled prawns
2 Little Gem lettuces
a little paprika, for sprinkling
1 ripe avocado
6 cherry tomatoes, halved
salt and freshly ground black pepper
1 Mix together the crème fraîche, tomato paste, horseradish and 1 tablespoon of the lemon juice in a bowl. Season with salt and pepper. Pat the prawns dry using kitchen paper, then tip into the bowl and mix together.
2 Cut the stem from each of the lettuces and separate the individual leaves (see tip here). Arrange them (curved like cups) on a large platter. Fill each cup evenly with the prawn mixture and sprinkle with a little paprika.
3 Halve the avocado and remove the stone, then peel and thinly slice into 18 pieces. Cut the long slices in half to give 36 pieces. Toss in the remaining lemon juice (see tip here).
4 Arrange three slices of avocado on each lettuce cup and top with half a cherry tomato. Sprinkle with black pepper to serve.
If the lettuce leaves are very large, trim them down before arranging on the serving platter.
This dip goes with anything – breadsticks, cheese straws, pitta bread, crudités of vegetables and even cold meats. It has a fiery kick, so reduce the amount of chilli if you prefer a milder flavour.
Can be made up to a day ahead (see tip here) and kept chilled in the fridge.
1 medium aubergine
2–3 fresh green chillies
2 large garlic cloves (unpeeled)
4 spring onions, chopped
200ml (7fl oz) mayonnaise
juice of ½ lemon
salt and freshly ground black pepper
1½ tbsp snipped chives, to serve
1 Preheat the oven to 200°C/180°C fan/Gas 6.
2