MARY BERRY

COOK AND SHARE

Contents

Introduction

Cook’s Notes

FIRST COURSES

BRUNCH

SHARING

FISH

POULTRY

PORK, BEEF AND LAMB

VEGGIE MAINS

SALADS AND SIDES

BAKING

PUDDINGS AND DESSERTS

Conversion Chart

Recipe Finder by Style

Thank Yous

Index

About the Author

Dame 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 was 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.

INTRODUCTION

One of the great joys of cooking is sharing the results. Whether you are cooking for two people or for a gathering of friends and family, sharing is above all what life is about. And there’s no better way to share than with homemade fresh food. It’s a way to treat those close to you and to make people feel special. Sharing life, lessons and food has always been important to me. And as my family has grown and now that my grandchildren are young adults who are more creative with their food and have more adventurous tastes, my food has evolved and changed, too.

As it is a book about sharing, I’ve included Brunch and Sharing chapters for the first time to give a variety of recipes for informal gatherings – everyone together in the kitchen, passing the food around. Life is so much less formal nowadays, even for me and my husband. All my life I have loved the classic three-course dinner party, but we are doing structured parties less and less, and we are more keen on relaxed get togethers, often in the kitchen or outside when the weather is good. I do hope you find some inspiration in these pages for a gathering of your own. I’ve included a photo of every single recipe, which is so helpful and will give you an idea how to serve the recipes.

Nowadays, there is so much choice when it comes to kitchen equipment. All ovens are different and there are so many to choose from, whether gas or electric, single or double, fan assisted etc. Some ovens take a long time to heat up, while others are hot in no time. It is so important to make sure that the very first thing you do is preheat the oven, especially with baking, as cooking at an accurate temperature is imperative. A slight change in temperature will affect the look, rise and texture of a bake. In your oven a brownie may take a slightly different time to bake than in our oven, so make a note in your cookery book of any difference in the timings, so you know for next time. I love a recipe book that has handwriting in it – or use sticky notes. At home where we test the recipes, I have a very normal under-the-counter, fan-assisted double oven. It is a moderate oven that is the most popular nationally – no fancy ovens or equipment here! My recipes are for you to cook at home, so I make sure that we test everything with the equipment you would have. I talk to suppliers to find out what the bestselling equipment is and what type of food is the most popular. I want to use new ingredients and the old classics, so I can always (hopefully) give you a book with recipes you’ll love to cook as a home cook. I leave the fancy food and equipment to the chefs, who I admire greatly.

I feel that many home cooks get stressed in the kitchen, so be kind to yourself and give yourself time. Once I have decided what to cook for a simple supper or special meal, the pressure is off – deciding what to cook is the big decision! When it comes to following recipes, I always say read the recipe at least twice before you start. Concentrate on each step of the recipe, from the ingredients list to checking which dishes or tins are used. And go through the method carefully, checking that you have everything you need. There’s no sense in starting the recipe if you have the wrong size tin! And check if you need to marinate any of the ingredients ahead, or whether there’s something simple you need to do, like removing butter from the fridge so it is easier to mix. It really does help if you take your time to read the recipe through carefully. Then, when you come to cook the dish, you’ll know you are all set up and there will be no surprises. When you open the cupboard for five spice powder, for example, you won’t discover that there isn’t any! But, equally, before you start shopping for a recipe, check you don’t have three jars of five spice powder in the cupboard already!

Although, saying that, swapping ingredients is ok sometimes! If you are making a casserole and the recipe calls for white onions and you only have red, that would be a good swap. And switching root vegetables can work, too. This way, you can add your own stamp on a recipe. But don’t swap too much or the recipe may not work! This is another occasion when making notes in your cookery book will help; if you’ve tried a variation to a recipe, write it down and remind yourself of the success – or not – for next time.

So, I hope you enjoy this new book, Cook and Share. Take time to cook, share and enjoy the dishes and enjoy yourselves! Share a moment with friends over a cup of tea and a white chocolate shortbread biscuit (see page 252), a coffee and a stack of pancakes at brunch (see page 47), a glass of wine and a plate of warming Beef Bourguignon Pie (see page 153) or simply a slice of Sunday Lunch Plum Crumble Cake (see page 281). However it comes about, spend time with the people close to you and you may even get some recipes shared with you in return!

KITCHEN SUPPERS

Chicken Spinach and Tomato Lasagne

Sunrise Fruit Salad

Shepherd’s Puff Pastry Pie

Limoncello Passion Panna Cotta

Smoked Haddock and Celeriac and Potato Mash Fish Pie

Chocolate and Brandy Shots

PICNIC SPREAD

Tear and Share Cheese and Herb Rolls

Red Pepper, Cheese and Chive Canapé Tarts

Jumbo Sausage Rolls

Jumbo Lentil Rolls

Provence Tomato and Garlic Pistou Tart

Hot-smoked Salmon Rice and Asparagus Salad

Coronation Coleslaw

Greek Salad with Asparagus

Lemon and Passion Fruit Traybake

The Ultimate Chocolate Brownies

Banana Fruit Bread

SPECIAL OCCASION DINNERS

Smoked Salmon and Watercress Paté

Roast Rack of Lamb with Celeriac Purée

Glazed French Peach Tart

Tuna Ceviche with Pickled Ginger and Salsa

Fillet Steak for Two with Green Peppercorn and Brandy Sauce

Glorious Chocolate Truffle Dessert

Scallops with Garlic King Oyster Mushrooms and Tarragon

Miso Salmon with Aromatic Spinach

Feathered White Chocolate Cheesecake

BEST BRUNCH

Smashed Avocado, Asparagus and Fried Egg on Sourdough

American-style Pancakes with Bacon and Maple Syrup

Match Day Hot Dogs

Fruit Kebabs with Lemon Dip

Ginger and Orange Polenta Cake

GARDENER’S SHOWSTOPPERS

Autumn Leek and Mushroom Soup

Gardener’s Stuffed Squash

Five Veg Pasta

Forest Bean Salad with Herb Lemon Dressing

Harissa Roasted Chanternay Carrots

Hispi Cabbage Noisette

Leek and Potato Gratin

Garlic Roasted Potatoes with Rosemary

Roasted Tomato and Basil Soup

Spaghetti with Peas and Pesto

Spiced Apple Strudel

Sunday Lunch Plum Crumble Cake

Windfall Pie

Winter Parsnip and Chestnut Soup

TAKEAWAY NIGHT IN

Thai Green Curry

Vegetable Pad Thai

Curried Squash and Paneer Filo Samosas

Sabzi Vegetable Curry

Black Bean Beef Noodle Stir-fry

Prawn Stir-fry with Ginger, Coconut and Chilli

Halloumi and Sweet Potato Fries

SHARING BOARDS

Bresaola Sharing Board with Rocket, Parmesan and Bean Salad

Coriander Roasted Vegetables with Basil Olive Dip

Smoked Salmon and Burrata Sharing Platter

TEENAGERS COME ROUND

Eggy Bread Avocado and Ham Sandwich

Match Day Hot Dogs

Halloumi and Sweet Potato Fries with Chilli Dip

Chipchip Cassoulet

Sticky Short Beef Ribs and Lemon Coleslaw

Smoked Haddock Macaroni Cheese

Trio of Skewers – Harissa Halloumi and Squash, Black Bean Chicken and Honey-glazed Salmon and Courgette

Pair of Koftas – Minted Lamb with Cucumber Dip and Beef with Tomato Salsa

Jumbo Sausage and Jumbo Lentil Rolls

Spicy Pork with Sweet Potato and Black-eyed Beans

EATS FOR DRINKS

Salmon, Goat’s Cheese and Cucumber Canapé

Red Pepper, Cheese and Chive Canapé Tarts

Herb Blinis

Spiced Beef with Chicory

Hoso Maki

Sushi Squares with Smoked Salmon and Pickled Ginger

EASTER AND CHRISTMAS TREATS

Sunday Best Minted Lamb – for Easter

Simnel Cake – for Easter or Mothering Sunday

Star Almond Mince Pies – for Christmas time

Clementine Cake – for Christmas time

Smoked Haddock and Celeriac and Potato Mash Fish Pie – for Christmas Eve

Avocado, Beetroot and Prawn Stack – Christmas Day starter

Tiramisu Red Fruit Trifle – Christmas Day pudding

FIVE SUNDAY LUNCHES

Two Roast Chickens and Potato Gratin

Sunday Lunch Plum Crumble Cake

Sunday Best Minted Lamb

Windfall Pie

Loin of Stuffed Pork with Crackling and White Wine Gravy

Spiced Apple Strudel

Beef Bourguignon Pie

Hazelnut Meringue Roulade

Salmon en Croûte with Spinach and Dill

Baked Ricotta Cheesecake with Blackberry Coulis

COOK’S NOTES

FREE-RANGE MEAT

Try to buy the best-quality meat that you can afford. British farmers have some of the highest food standards in the world and it really does make a difference. Animals should be looked after and loved, fed properly and regularly, and respected for the nourishment they provide. I always use free-range chicken and eggs, and would recommend that you do, too.

SUSTAINABLE FISH

As with free-range meat, try to buy fish that is sustainably sourced – this means it has been fished in a way that doesn’t damage fish stocks and protects the habitat. It will advertise itself as such on the packet, or ask your fishmonger or at the fish counter in your local supermarket. The levels of fish stocks do change, so while I have tried to include fish that are on the sustainability list, do swap one for another if necessary.

LARGE EGGS

We use large eggs, unless otherwise stated.

METRIC AND IMPERIAL

I have provided both metric and imperial measurements. When you are following a recipe, it’s best to stick to one or the other – particularly if you are baking. (See the Conversion Table on pages 288–9.) Spoon measurements are level, unless otherwise stated.

OVEN AND GRILL TEMPERATURES

As ovens and grills vary in the amount of heat they produce, you may need to cook a dish for slightly longer or shorter than the recipe stipulates, depending on your appliance.

SCALES AND MEASURING SPOONS

I find digital scales really are the best and the most accurate. I changed my thoughts on this latterly. Years ago, I swore by the spring balance scales because the digital ones available weren’t accurate. Now, however, everything is so much more efficient and digital scales are definitely my first choice. Another essential kitchen item is a set of measuring spoons for measuring baking powder, spices and small amounts of liquids, such as soy sauce and olive oil. It’s so important to get the same results every time.

OVENPROOF FRYING PANS AND FLAMEPROOF CASSEROLES

A number of the recipes for stews and one-pan dishes begin on the hob and end up in the oven. I tend to use large, deep frying pans, as the ones I have at home are ovenproof, but it would be just as good to use a flameproof casserole. So long as it has a lid that fits and is suitable to use on the hob and in the oven, it will do the job.

Recipe List

SALMON, GOAT’S CHEESE AND CUCUMBER CANAPÉ

RED PEPPER, CHEESE AND CHIVE CANAPÉ TARTS

SMOKED SALMON AND WATERCRESS PATÉ

HERB BLINIS

PEA AND FETA BLINIS

GINGER AND CHILLI PRAWN BLINIS

AVOCADO, OLIVE AND TOMATO BLINIS

AVOCADO, BEETROOT AND PRAWN STACK

SUMMER SOUP – PEA, POTATO AND BASIL

AUTUMN LEEK AND MUSHROOM SOUP

WINTER PARSNIP AND CHESTNUT SOUP WITH CARAMELISED CHESTNUTS

ROASTED TOMATO AND BASIL SOUP

SALMON, GOAT’S CHEESE AND CUCUMBER CANAPÉ

This scrumptious cold canapé is quick and easy and will be popular. Rolled like little cigars, you can use smoked salmon, smoked trout slices or even gravadlax. Best to choose long thin slices, rather than slices with straggly edges.

MAKES 15–18

- ¼ cucumber

- 120g (4¼oz) smoked salmon (cocktail slices, if possible – see page 20)

- 75g (3oz) soft goat’s cheese in a tub

- ½ bunch of dill, chopped

- ½ lemon

Mary’s Tips

- * Can be made up to 4 hours ahead.

- * Not suitable for freezing.

Cut the cucumber in half lengthways. Scoop out the seeds with a teaspoon, then slice lengthways into small matchstick shapes about 4cm (1½in) long.

Place the salmon slices on a board. Trim them to roughly 8 × 3cm (3¼ × 1¼in). You should have around 15–18 slices. Spread each slice with a little soft goat’s cheese and season with freshly ground black pepper.

Sprinkle chopped dill over one narrow end of each strip. Place two matchsticks of cucumber on top. Roll up each slice into a cigar shape.

Arrange the canapés neatly on a small platter. Squeeze lemon juice over the tops and sprinkle with a little black pepper just before serving.

SALMON, GOAT’S CHEESE AND CUCUMBER CANAPÉ

RED PEPPER, CHEESE AND CHIVE CANAPÉ TARTS

These are substantial canapés. Perfect for a hungry crowd. Use deep mini muffin tins but tins can vary in size slightly, so if your tin is shallow, you may make more tarts.

MAKES 24

CHEESE PASTRY

- 150g (5oz) plain flour, plus a little extra for dusting

- 75g (3oz) cold butter, cubed

- 30g (1oz) Parmesan, grated

- A pinch of paprika

- About ½ egg, beaten (approx. 2–3 tbsp)

FILLING

- 115g (4oz) chargrilled red peppers in oil from a jar, drained and chopped

- 1 garlic clove, crushed

- 1 tbsp sun-dried tomato paste

- 75g (3oz) mature Cheddar, grated

- 1 large egg

- 75ml (2½fl oz) pouring double cream

- 2 tbsp chopped chives

- 8 cherry tomatoes, each sliced into 3

Mary’s Tips

- * It’s worth taking the time to grease the tins well, to ease removal of the cooked tarts.

You will need two 12-hole deep mini muffin tins, well greased, and a 6cm (2½in) round cutter.

To make the pastry, measure the flour, butter, Parmesan and paprika into a food processor. Whiz until breadcrumb stage. Add the beaten egg and whiz again until the dough just comes together. Tip out on to a floured work surface and gently knead into a ball. Using a rolling pin, roll the pastry out very thinly and stamp out 24 rounds using the round cutter. Line the mini muffin tins and prick the bases with a fork. Chill in the freezer for 20 minutes.

Preheat the oven to 200°C/180°C Fan/Gas 6.

Place the peppers in a bowl. Stir in the garlic and sun-dried tomato paste. Mix and season with salt and freshly ground black pepper. Divide between the muffin tins and place a small pile of cheese on top of each one.

Crack the egg into a jug, pour in the cream, add the chives and season. Mix until combined, then carefully pour or spoon into the tins over the filling. Top each tart with a slice of tomato and bake in the preheated oven for about 18 minutes, or until pale golden brown and set in the middle.

Serve warm.

RED PEPPER, CHEESE AND CHIVE CANAPÉ TARTS

SMOKED SALMON AND WATERCRESS PATÉ

Made in a loaf tin, this paté is easy to slice and looks good on the plate. Cocktail strips of smoked salmon (long strips) are not always available. If you can’t find them, use regular sliced smoked salmon and patch it over the tin. It helps if the terrine is really cold before slicing, so pop it in the freezer for half an hour.

SERVES 8–10

- Small bunch of dill, 4 small sprigs reserved and the remainder chopped

- 115g (4oz) butter, softened, plus extra for buttering the dish and for the salmon

- 150g (5oz) fresh salmon fillet, skinned

- 350g (12oz) smoked salmon (cocktail slices, if possible)

- 2 tsp hot horseradish sauce

- 180g (6½oz) full-fat cream cheese

- 1 tbsp fresh lemon juice

- Small bunch of watercress, roughly chopped, plus sprigs to serve

Preheat the oven to 180°C/160°C Fan/Gas 4 and butter the inside of a 450g (1lb) loaf tin.

Cut a piece of non-stick baking paper and line the base and long sides of the tin (the ends do not need lining). Leave the lining paper hanging over the edge – this will help you remove the finished paté. Lay 3 reserved sprigs of dill in the centre of the base of the tin.

Place a piece on foil on the worktop and butter the centre. Sit the salmon fillet on the buttered foil, spread a little more butter on top and season with salt and freshly ground black pepper. Place the remaining reserved sprig of dill on top, then fold the foil into a parcel and place on a baking sheet. Bake in the preheated oven for about 15 minutes, or until just cooked. Leave to cool in the foil.

Line the prepared loaf tin with strips of smoked salmon along the base and sides, overlapping each slice, to leave no gaps. Let some of the salmon overhang the edge of the tin.

Place the remaining smoked salmon into a food processor (you should have 60–70g/2¼–2½oz). Add the cold cooked salmon fillet, the horseradish, cream cheese, soft butter, lemon juice and a little salt and plenty of freshly ground pepper. Whiz until smooth.

Place 3 spoonfuls of salmon paté into a bowl for the centre layer, add the chopped watercress and dill, and mix well. Check the seasoning and set aside.

Spread half of the paté from the mixer into the base of the tin and level the surface.

Spread the watercress mixture over the top and use the back of a spoon to push it into the edges and corners in an even layer.

Spread the remaining salmon paté over the watercress layer and level with the back of a spoon.

Flip the excess smoked salmon slices over the top and press down firmly. Cover and chill for at least 5 hours, until firm.

Serve one thick slice per person with extra sprigs of watercress on the side.

SMOKED SALMON AND WATERCRESS PATÉ

HERB BLINIS

These are a brilliant nibble to have ready when friends come round. The batter can be made a day ahead and the various toppings can be placed on top up to 1 hour ahead.

MAKES 48

- 115g (4oz) self-raising flour

- ½ tsp bicarbonate of soda

- 2 eggs

- 75ml (2½fl oz) milk

- 2 tbsp chopped chives

- 1 tbsp oil, plus extra as needed

Mary’s Tips

- * The batter can be made a day in advance. No need to refrigerate, as being room temperature will allow it to breathe.

- * Blinis can be made up to 6 hours ahead and freeze well without topping. Decorate up to 1 hour ahead and store in the fridge.

- * The toppings can be prepared in advance and stored in the fridge.

Measure the flour and bicarb into a bowl and make a well in the centre. Break the eggs into the centre and gradually pour in the milk, whisking all the time with a hand whisk. Stir in the chives, season with salt and freshly ground black pepper, and stir to make a smooth batter.

Heat the oil in a large frying pan over a high heat. When hot, spoon teaspoonfuls of mixture into the pan to make approximately 5cm (2in) circles. Reduce the heat to medium and fry for 1–2 minutes, until lightly brown, then turn over and fry on the other side until lightly brown too. You will know when the blinis are ready to turn over as little bubbles appear.

Repeat with the rest of the batter, adding a little more oil, if required, and frying in batches.

Transfer the cooked blinis to a plate lined with kitchen paper to absorb any excess oil, then leave to cool on a wire rack until cold. Cover until ready to use.

Add toppings to serve (see page 24).

PEA AND FETA BLINIS; GINGER AND CHILLI PRAWN BLINIS; AND AVOCADO, OLIVE AND TOMATO BLINIS

PEA AND FETA BLINIS

MAKES 16

- 115g (4oz) frozen petits pois

- 1 banana shallot, finely chopped

- 1 tbsp mayonnaise

- 55g (2oz) feta, crumbled

- 2–3 small radishes, each cut into thin slices

Bring a saucepan of water to the boil and cook the peas and shallot for 2–3 minutes, until just cooked and softened. Drain and refresh in cold water, then tip into a bowl.

Add the mayonnaise, season with salt and freshly ground black pepper and mash with a fork or whiz with a hand blender, until you have a chunky purée.

Spoon a little of the purée on each blini, then top with some feta and a thin slice of radish.

GINGER AND CHILLI PRAWN BLINIS

MAKES 16

- 1–2 tbsp sweet chilli sauce

- ½ tsp finely grated fresh root ginger

- 16 king prawns, peeled

- 90g (3½oz) full-fat cream cheese

- 1 tbsp chopped chives

Mix the sweet chilli sauce and ginger in a bowl. Add the prawns and season with a little salt and freshly ground black pepper.

Spread a little cream cheese on each blini, top with a prawn and sprinkle with some chopped chives.

AVOCADO, OLIVE AND TOMATO BLINIS

MAKES 16

- 1 ripe avocado, peeled and cut into chunks

- 2 tbsp fresh lemon juice

- 8 small cherry tomatoes, halved

- 8 pitted black olives, halved

Tip the avocado into a bowl and mash with a fork to make a fairly smooth purée. Season with salt and freshly ground black pepper and add the lemon juice. Mix well.

Spoon some avocado mixture on each blini, then top with a tomato half and an olive half.

AVOCADO, BEETROOT AND PRAWN STACK

This is a perfect dinner party first course. It can be made ahead and, as it’s served cold, it can be ready with no last-minute preparation. If you only have hot horseradish, use just one teaspoon.

MAKES 6

- 300g (10½oz) cooked beetroot, peeled and finely diced

- 1 tbsp balsamic glaze

- 2 ripe avocados, peeled and finely diced

- Juice of ½ lemon

- ½ bunch of dill, chopped, plus extra to garnish

- 1 tbsp mayonnaise

- 1 tbsp full-fat crème fraîche

- 1 tbsp creamed horseradish sauce

- ¼ small cucumber, peeled, deseeded and finely diced

- 350g (12oz) small cooked and shelled prawns, dried on kitchen paper

Mary’s Tips

- * Can be assembled up to 2 hours ahead and kept in the fridge. Keep the ring on until ready to plate up.

- * Not suitable for freezing.

- * If you don’t have 7cm cooking rings, assemble the stacks in glasses or glass ramekins so that the layers are visible.

You will need six 7cm (2¾in) cooking rings about 5cm (2in) deep. Place them on a baking sheet lined with non-stick baking paper.

Place the beetroot and balsamic glaze into a small bowl. Season with salt and freshly ground black pepper and mix well.

Place the avocado, lemon juice and dill into another small bowl. Lightly mash some of the avocado with a fork to help it to hold together, leaving some diced pieces to give texture. Mix well and season.

Measure the mayonnaise, crème fraîche and horseradish into a third small bowl. Season, then stir in the prawns and cucumber. Mix well.

Spoon the beetroot into the bases of the cooking rings. Press down using the back of a teaspoon. Divide the avocado between the rings and smooth with the back of a teaspoon to cover the beetroot. Finally, top with the prawns and gently press down to smooth the surface. Chill for at least 30 minutes.

To serve, slide a fish slice under the ring and sit it on a small plate. Remove the ring and garnish with a sprig of dill. Repeat with the remaining rings. Serve with Tear and Share Cheese and Herb Rolls (see page 255) or brown bread and butter.

AVOCADO, BEETROOT AND PRAWN STACK

SUMMER SOUP – PEA, POTATO AND BASIL

Bursting with summer flavours, this soup can be made from homegrown veg, if you grow your own. I like texture in my soup, which is why I remove some of the vegetables to add after blending.

SERVES 6

- A knob of butter

- 2 tbsp sunflower oil

- 2 onions, finely chopped

- 2 garlic cloves, crushed

- 200g (7oz) potatoes, peeled

- 150g (5oz) fresh broad beans, removed from their pods (podded weight)

- 750ml (1⅓ pints) hot chicken or vegetable stock

- 225g (8oz) fresh peas or frozen petits pois

- 175g (6oz) broccoli, cut into bite-sized florets

- ½ bunch of basil, roughly torn

- 3 tbsp pouring double cream

Mary’s Tips

- * Best made on the day to keep the bright colour.

- * Not suitable for freezing as it will lose its colour.

Heat the butter and oil in a large saucepan over a medium-high heat. Add the onions and garlic and fry for 5 minutes.

Stir in the potatoes and fry for 3–4 minutes.

Add the broad beans and stock, and season with salt and freshly ground black pepper. Cover, reduce the heat and simmer for about 15 minutes.

Add the peas and broccoli and boil over a high heat for 5 minutes, or until the broccoli is tender. Scoop out 5 large spoonfuls of vegetables into a bowl and set aside. Add the basil to the pan and whiz with a hand blender until smooth.

Check the seasoning and serve hot with the reserved cooked vegetables stirred through and the cream drizzled over the top.

SUMMER SOUP – PEA, POTATO AND BASIL

AUTUMN LEEK AND MUSHROOM SOUP

Perfect for using leeks in season and very welcoming on chilly days. Soup is the perfect sharing recipe – one pan and two bowls, sharing with a friend for a natter and a catch up.

SERVES 6

- 1 tbsp sunflower oil

- A knob of butter

- 3 medium leeks, trimmed and sliced

- 350g (12oz) white closed-cup mushrooms, roughly chopped

- 2 large potatoes (300–350g/10½–12oz each), peeled and diced

- 750ml (1⅓ pints) hot chicken or vegetable stock

- 4 tbsp pouring double cream

- 1–2 tbsp finely chopped tarragon

Mary’s Tips

- * Can be made up to 2 days ahead. Chill and store in the fridge.

- * Freezes well.

Heat the oil and butter in a large saucepan over a high heat. Add the leeks and mushrooms and fry for about 5 minutes, stirring occasionally.

Stir in the potato and pour in the stock. Season with salt and freshly ground pepper. Bring up to the boil, then cover, reduce the heat and simmer gently for about 15 minutes, or until the potatoes are tender.

Remove from the heat and allow to cool slightly, then whiz with a hand blender or food processor until smooth.

Check the seasoning and ladle into warm bowls to serve. Add a swirl of cream and a sprinkling of tarragon to each bowl.

AUTUMN LEEK AND MUSHROOM SOUP

WINTER PARSNIP AND CHESTNUT SOUP WITH CARAMELISED CHESTNUTS

Serve in small bowls as this soup is rich and creamy. The glazed chestnuts make it extra special. Frozen chestnuts are wonderful as they have the skin removed, so are ready to use. If frozen chestnuts are not available, use vacuum-packed cooked ones instead.

SERVES 6

- 2 tbsp olive or sunflower oil

- 2 medium leeks, trimmed and thinly sliced

- 2 celery sticks, trimmed and sliced

- 500g (1lb 2oz) parsnips, peeled and cut into 2cm (¾in) cubes

- 250g (9oz) frozen chestnuts, thawed and halved

- 1.2 litres (2 pints) hot chicken or vegetable stock

- 3 tbsp full-fat crème fraîche

GARNISH

- A knob of butter

- 115g (4oz) frozen chestnuts, thawed and thinly sliced

- 1 tsp runny honey

Mary’s Tip

- * The soup freezes well.

Heat the oil in a large saucepan over a medium-high heat. Add the leeks and celery and fry for a few minutes until they start to soften. Add the parsnips and chestnuts and cook for about 5 minutes, stirring occasionally.

Pour in the stock and season with salt and freshly ground black pepper. Cover and bring up to the boil. Lower the heat and simmer for about 20 minutes, until the parsnips are tender.

Remove from the heat and whiz with a hand blender or food processor. Add the crème fraîche and whiz again. Check the seasoning.

Meanwhile, for the garnish, melt the butter in a small frying pan over a high heat. When foaming, add the chestnuts and honey and stir to coat evenly. Fry for a few minutes, until the chestnuts are golden and caramelised.

Ladle the soup into warm bowls and sprinkle the chestnuts on top to serve.

WINTER PARSNIP AND CHESTNUT SOUP WITH CARAMELISED CHESTNUTS

ROASTED TOMATO AND BASIL SOUP

Such a favourite with all the family, I’ve kept this recipe simple but by roasting the tomatoes first you get the best flavour.

SERVES 6

- 1.5kg (3lb 5oz) large ripe tomatoes, halved

- 3 tbsp olive oil

- 1 tbsp balsamic vinegar

- 1 large onion, chopped

- 2 large garlic cloves, crushed

- 2 tbsp tomato purée

- ½ bunch of basil, chopped, with some leaves reserved to garnish

- 1 tsp caster sugar

- 150ml (¼ pint) hot chicken or vegetable stock

- Cheddar, grated, to garnish

Mary’s Tips

- * Can be made up to 2 days ahead. Chill and store in the fridge.

- * Freezes for up to a month.

- * It is easy to skin the tomatoes if they are roasted on the tray with the cut side down – the skin can then be ‘pinched off’ with the thumb and forefinger.

Preheat the oven to 200°C/180°C Fan/Gas 6.

Place the tomatoes skin side up in a single layer in a large roasting tin. Drizzle with 2 tablespoons of the oil and the balsamic vinegar, and season with salt and freshly ground black pepper. Roast in the oven for about 30 minutes, until soft and the skins are shrivelled. Leave to cool slightly then slip the flesh out of the skins. Discard the skins.

Heat the remaining oil in a large saucepan over a medium-high heat. Add the onion and garlic and fry for 5 minutes, stirring occasionally.

Add the tomato flesh, all the juices from the roasting tin and the tomato purée, and stir. Cover and bring up to the boil. Reduce the heat and simmer for 10 minutes, until the onions are soft.

Add the basil and sugar and whiz with a hand blender until completely smooth. Stir in the stock, check the seasoning and whiz again until smooth.

Serve hot, sprinkled with grated cheese and a few basil leaves and alongside some crusty bread.

ROASTED TOMATO AND BASIL SOUP

Recipe List

BACON AND EGG BREAKFAST CROUSTADES

SHAKSHUKA

FRITTATA WITH SPINACH, FETA AND TOMATOES

SMASHED AVOCADO, ASPARAGUS AND FRIED EGG ON SOURDOUGH

AMERICAN-STYLE PANCAKES WITH BACON AND MAPLE SYRUP

CINNAMON CREPES

EGGY BREAD AVOCADO AND HAM SANDWICH

TOASTED BRIOCHE WITH AVOCADO, SPINACH AND BACON

MATCH DAY HOT DOGS

CHICKEN, AVOCADO AND MANGO LETTUCE WRAPS

FRUIT KEBABS WITH LEMON DIP

BACON AND EGG BREAKFAST CROUSTADES

All the breakfast favourites in a croustade – it’s like a tart but has a bread base.

MAKES 4

- 4 slices white bread

- 30g (1oz) butter, melted

- 3 rashers of unsmoked back bacon, rind removed, cut into small pieces

- 75g (3oz) button mushrooms, sliced

- 55g (2oz) mature Cheddar, grated

- 4 tbsp pouring double cream

- 4 small or medium eggs

Mary’s Tips

- * The croustade base can be cooked up to 2 hours ahead. Complete to serve.

- * Not suitable for freezing.

- * Don’t waste the leftover bread. Whiz it up in a processor to make fresh breadcrumbs (they freeze well) or cut into cubes and fry to make croûtons.

Preheat the oven to 220°C/200°C Fan/Gas 7. You will need a 4-hole Yorkshire pudding tin and a 12.5cm (5in) round cutter.

Place the slices of bread on a board. Using a rolling pin, roll each slice out thinly. Stamp out one round from each slice using the cutter and brush both sides with butter. Brush the 4-hole tin with butter then line with the bread. Bake in the preheated oven for about 10–12 minutes, until golden and crisp.

Meanwhile, place the bacon pieces in a small frying pan over a medium heat. Fry for 2–3 minutes, until the bacon is starting to brown.

Add the mushrooms and fry for another 2–3 minutes, until the mushrooms are soft, cooked and dry.

Divide the bacon and mushroom mixture between the cooked bread slices, then divide the cheese and double cream between them. Season with salt and freshly ground black pepper. Return to the oven for 5 minutes.

Remove the tin from the oven and make a small well in the centre of each croustade with the back of a spoon. Crack an egg into each one and return to the oven for a final 8–10 minutes, or until the whites are set and the yolks are done to your liking.

Serve hot.

BACON AND EGG BREAKFAST CROUSTADES

SHAKSHUKA

A popular Middle Eastern and North African dish, this can now be found on many breakfast menus. The name means ‘mix up’ in Arabic. It has a spiced tomato base with eggs on top and is such a quick and easy dish to make from store-cupboard ingredients. There are many variations and additions to this historic recipe; some add aubergine, feta or spicy sausage.

SERVES 4

- 2 tbsp olive or sunflower oil

- 2 onions, roughly chopped

- 2 garlic cloves, crushed

- 1 red chilli, deseeded and finely diced

- 2 × 400g tins chopped tomatoes

- 1 heaped tbsp sun-dried tomato paste

- Scant tsp caster sugar

- 4 eggs

- 2 tbsp chopped flat-leaf parsley

Mary’s Tips

- * The tomato base can be made up to 8 hours ahead. Heat before adding the eggs.

- * Not suitable for freezing.

You will need a deep frying pan or sauté pan with a lid.

Heat the oil in a deep frying pan over a medium-high heat. Add the onions and fry for 5 minutes.

Add the garlic and chilli and fry for 30 seconds. Stir in the chopped tomatoes, sun-dried tomato paste and sugar and bring up to the boil. Reduce the heat and simmer gently, without a lid, for about 10 minutes, until the sauce has reduced and thickened and the onion is tender. Season well with salt and freshly ground black pepper.

Using the back of a spoon, make four dips in the sauce and carefully crack an egg into each one. Cover the pan with a lid and simmer on the hob over a gentle heat for about 6 minutes, or until the whites are set but the yolks are runny.

Sprinkle with the parsley and serve immediately from the pan with pitta or crusty bread.

SHAKSHUKA

FRITTATA WITH SPINACH, FETA AND TOMATOES

A wonderful brunch dish to feed the hungry. Change the cheese for mature Cheddar if you prefer.

SERVES 6–8

- 2 tbsp sunflower oil

- 1 small onion, thinly sliced

- ½ red pepper, deseeded and diced

- 1 large garlic clove, crushed

- 115g (4oz) baby spinach

- 8 large eggs

- 150g (5oz) feta, cut into small pieces

- 115g (4oz) cherry tomatoes, halved or quartered

Mary Tips

- * Best made and served.

- * Not suitable for freezing.

Preheat the oven to 200°C/180°C Fan/Gas 6. You will need a 26cm (10½in) non-stick ovenproof frying pan.

Heat the oil in the pan over a medium heat. Add the onion and pepper and fry gently for about 10 minutes, until the vegetables are tender, stirring occasionally.

Add the garlic and spinach and fry for 2–3 minutes, until wilted. Leave the vegetables in the pan.

Meanwhile, beat the eggs in a jug and season well with salt and freshly ground black pepper.

Pour into the pan and swirl around to coat the vegetables. Fry for 3–4 minutes, until the egg starts to set around the edges of the pan.

Scatter over the feta and tomatoes. Transfer to the oven for 10–15 minutes, until the egg is completely set in the middle and the frittata is lightly golden on top and underneath.

Slide on to a plate and slice into wedges to serve hot.

FRITTATA WITH SPINACH, FETA AND TOMATOES

SMASHED AVOCADO, ASPARAGUS AND FRIED EGG ON SOURDOUGH

A romantic breakfast or brunch for two. Quick, easy and scrummy! To share breakfast is just as special as sharing supper – a great way to start the day.

SERVES 2

- 6 asparagus spears

- 1 ripe avocado, halved

- A dash of fresh lemon juice

- 1 tbsp chopped flat-leaf parsley

- 2 tbsp sunflower oil

- 2 large eggs

- 2 slices sourdough or granary bread

- 1 tbsp mayonnaise

- 1 tsp dried chilli flakes

Mary’s Tips

- * Best made and served.

- * Not suitable for freezing.

- * Be careful not to overcook the asparagus – it should be al dente. These timings are for thick asparagus spears.

Remove the woody ends from the asparagus. Blanch the asparagus in a pan of boiling salted water for 3–4 minutes. Drain and refresh under cold water. Drain again and pat dry with kitchen paper.

Scoop the avocado into a bowl and mash with a fork. Add a little lemon juice and season well with salt and freshly ground black pepper. Stir in the parsley.

Heat the oil in a small frying pan over a high heat. Add the eggs and fry for 3–4 minutes, until the white is set but the yolk is runny.

Toast the bread and place on a board. Spread each slice with mayonnaise and top with the smashed avocado. Arrange three asparagus spears on top of each slice and sit a fried egg on top.

Sprinkle with chilli flakes and black pepper, and serve hot.

SMASHED AVOCADO, ASPARAGUS AND FRIED EGG ON SOURDOUGH

AMERICAN-STYLE PANCAKES WITH BACON AND MAPLE SYRUP

Hearty and filling, these pancakes are thicker than crepes, more like Scotch pancakes. A gang of teenagers will love this!

SERVES 4

- 12 rashers of streaky bacon

- 200g (7oz) plain flour

- 2 tsp baking powder

- 55g (2oz) caster sugar

- 3 large eggs, separated

- 200ml (⅓ pint) milk

- Sunflower oil, for frying

- Maple syrup, to serve

Mary’s Tips

- * Best made and served.

- * Not suitable for freezing.

Preheat the grill to high and line the grill pan with foil.

Arrange the bacon in a single layer on the grill pan. Grill for 5–8 minutes, turning once, until the bacon is crispy. Place the bacon on kitchen paper to drain any excess fat, then keep warm while you make the pancakes.

Measure the flour, baking powder and sugar into a large mixing bowl. Make a well in the centre and add the egg yolks and a little of the milk. Whisk well to remove any lumps. Slowly pour in the remaining milk, whisking until you have a smooth batter.

Place the egg whites in a large bowl and whisk until stiff. Carefully fold them into the batter.

Heat a little oil in a large non-stick frying pan. Add 3–4 large tablespoonsful of the mixture to the pan and fry for 1–2 minutes, until bubbles appear on the surface. Flip over and cook on the other side until lightly golden. Repeat with the remaining mixture.

Serve the pancakes with the crispy bacon on top and drizzle with lots of maple syrup.

AMERICAN-STYLE PANCAKES WITH BACON AND MAPLE SYRUP

CINNAMON CREPES

So delicate and thin, these are often only served on pancake day, when in fact they are perfect for brunch or breakfast. The first pancake is always a little tricky and may stick. For a traditional crepe, leave out the cinnamon.

MAKES 10

- 115g (4oz) plain flour

- 1 tbsp ground cinnamon

- 2 eggs

- 225ml (8fl oz) milk

- 2 tbsp sunflower oil

- 2 lemons, cut into thin wedges

- 55g (2oz) caster sugar

Mary’s Tips

- * Best made and served – share the cooking and eating.

You will need a crepe pan or a non-stick 23cm (9in) shallow frying pan.

Measure the flour and cinnamon into a bowl. Crack the eggs into the bowl and add a dash of the milk. Whisk together using a balloon whisk to make a thick batter. Slowly pour in the remaining milk, whisking until a smooth thin batter.

Heat a little of the oil in a crepe pan or small non-stick frying pan. Pour just enough of the batter into the pan to give a large disc in the centre. Swirl the pan to make a thin pancake. Fry for a few minutes, until golden on the underside and set on top, then flip over and fry for 1–2 minutes on the other side. Tip on to a warm plate.

Continue with the remaining oil and batter and place a piece of kitchen paper or non-stick baking paper in between the pancakes to prevent sticking.

Serve the warm crepes with a squeeze of lemon and a sprinkling of sugar.

CINNAMON CREPES

EGGY BREAD AVOCADO AND HAM SANDWICH

Remember eggy bread? We used to eat it on its own, now we have an eggy bread sandwich. Choose your favourite pickle or chutney to go with this.

MAKES 2

- 4 slices granary bread

- 30g (1oz) butter, softened, plus extra for frying

- 2 tbsp pickle or chutney

- ½ ripe avocado, peeled and sliced

- 55g (2oz) mature Cheddar, grated

- 2 slices ham

- 2 eggs

- A dash of sunflower oil, for frying

Mary’s Tips

- * Can be assembled up to 1 hour before. Dip in the beaten egg just before frying.

- * Not suitable for freezing.

Place the bread on a board. Spread two slices with butter and the pickle. Top with the avocado slices and cheese, then the ham. Sandwich together with the remaining slices and press down firmly.

Break the eggs into a shallow wide dish and beat with a fork to combine. Carefully place the sandwiches in the beaten egg and turn to coat both sides. The bread will absorb the egg.

Heat a little oil and butter in a large non-stick frying pan over a high heat. Add the sandwiches and fry for 3–4 minutes on each side, until lightly golden and the filling has just melted.

Slice each one in half and serve hot.

EGGY BREAD AVOCADO AND HAM SANDWICH

TOASTED BRIOCHE WITH AVOCADO, SPINACH AND BACON

Leave out the bacon for veggies. Full of flavour, the sweetness of the brioche makes this a delicious brunch dish. For those who love chilli, add a splash of chilli sauce to serve.

MAKES 8 HALVES

- 8 rashers of back bacon

- 8 clusters of cherry tomatoes on the vine

- 3 tbsp full-fat cream cheese

- ½ × jar mango chutney (approx. 150g/5oz)

- A little sunflower oil

- 150g (5oz) baby spinach

- 1 garlic clove, crushed

- 4 brioche buns, sliced in half

- 2 avocados, peeled and thinly sliced

Mary’s Tips

- * Best served and made.

- * Not suitable for freezing.

Preheat the oven to 200°C/180°C Fan/Gas 6. Line a baking sheet with non-stick baking paper.

Arrange the bacon on the baking sheet. Cook in the oven for about 5–7 minutes, until light golden.

Add the cherry tomatoes and continue to cook for further 8–10 minutes, until the tomatoes have softened and the bacon is crisp.

Measure the cream cheese and chutney into a small bowl. Season with salt and freshly ground black pepper and mix well.

Heat the oil in a non-stick frying pan over a medium heat. Add the spinach and garlic and fry for few minutes until just wilted.

Meanwhile, toast the buns and place on a board. Spread each one with the cream cheese and chutney mixture, then top with the wilted spinach. Place the avocado slices on top, and finish with the bacon and a cluster of tomatoes.

Serve at once.

TOASTED BRIOCHE WITH AVOCADO, SPINACH AND BACON

MATCH DAY HOT DOGS

Great for hungry teenagers and for taking to a sports match. Keep the relish in a jar, the sausages hot, wrapped tight, and the buns in a basket.

SERVES 6

- 6 good-quality pork sausages

- 6 hot dog buns

SPICED TOMATO RELISH

- 1 tbsp olive oil

- 2 banana shallots, thinly sliced

- ½ red pepper, deseeded and very finely diced

- 2 tomatoes, finely chopped

- 2 tsp chipotle paste

- 2 tsp balsamic glaze

- 1 tsp brown sugar

Mary’s Tips

- * The relish can be made up to a day ahead.

- * Not suitable for freezing.

Cook the sausages under the grill or however you prefer to cook your sausages until they are golden and cooked through.

Meanwhile, to make the relish, heat the oil in a large saucepan over a high heat. Add the shallots and pepper and fry for 5 minutes, until softened.

Add the tomatoes and cook for about 5 minutes, stirring until they have softened.

Stir in the chipotle paste, balsamic glaze and sugar and mix together. Season with salt and freshly ground black pepper and remove from the heat.

Slice the buns lengthways, place the sausages in the buns and top with the relish.

MATCH DAY HOT DOGS

CHICKEN, AVOCADO AND MANGO LETTUCE WRAPS

These are great to make a pile of and serve on a platter. Use iceberg or romaine lettuce for the outer wrap; both are a firm lettuce so work well and hold their shape. If the core of the lettuce is very thick, cut it out using a small knife.

MAKES 8

- 6 tbsp mayonnaise

- 4 heaped tbsp full-fat crème fraîche

- 2 tsp garam masala

- 2 tsp ground turmeric

- 1 tbsp mango chutney

- A squeeze of fresh lemon juice

- ½ ripe mango, peeled and diced

- 2 cooked skinless and boneless chicken breasts, pulled into thin strips

- 1 large iceberg lettuce

- 1 avocado, peeled and sliced

Mary’s Tips

- * The chicken mixture can be made up to 4 hours ahead – keep refrigerated. Assemble up to 1 hour ahead.

- * Not suitable for freezing.

Measure the mayonnaise, crème fraîche, spices, chutney and lemon juice into a bowl. Mix well and season with salt and freshly ground black pepper.

Add the diced mango and chicken strips and toss to coat.

Trim the root end from the iceberg lettuce and carefully peel away the large leaves, keeping them whole, in one piece. You will need 8 large whole leaves.

Place one leaf on a board. Put some of the chicken mixture in the centre of the leaf. Sit a few slices of avocado on top. Fold in the leafy sides and carefully roll up tightly from the core end to make a fat cigar shape. Repeat with the remaining ingredients.

Serve whole or sliced in half.

CHICKEN, AVOCADO AND MANGO LETTUCE WRAPS

FRUIT KEBABS WITH LEMON DIP

These are so refreshing for brunch. Choose fruit that is perfectly ripe and naturally sweet. You can tell when a pineapple is ripe because it should smell sweet, and if you pull one of the leaves from the top it will come out easily.

MAKES 6

- 1 small, ripe pineapple

- 300g (10½oz) strawberries, hulled and halved if large

- 300g (10½oz) mango, peeled and cut into 2.5cm (1in) cubes

LEMON DIP

- 200g (7oz) Greek yoghurt

- 2 tbsp lemon curd

- 2 tbsp mint leaves, chopped

- A few sprigs of mint, leaves picked, to garnish

Mary’s Tips

- * The kebabs can be assembled up to 3 hours ahead. The dip can be made up to a day ahead.

- * Not suitable for freezing.

You will need 6 skewers.

Place the pineapple on a board. Remove the top and base and trim away the woody skin. Slice into quarters lengthways and remove the core. Cut the flesh into 2.5cm (1in) cubes.

Thread one pineapple cube on to a skewer. Add one strawberry and a piece of mango. Repeat until there are two of each fruit on every skewer.

Meanwhile, mix the yoghurt, lemon curd and chopped mint together in a small bowl.

Arrange the kebabs on a long platter with the dip alongside.

Garnish with mint leaves to serve.

FRUIT KEBABS WITH LEMON DIP

Recipe List

CORIANDER ROASTED VEGETABLES WITH BASIL OLIVE DIP

BRESAOLA SHARING BOARD WITH ROCKET, PARMESAN AND BEAN SALAD

SMOKED SALMON AND BURRATA SHARING PLATTER

HARISSA HALLOUMI AND SQUASH SKEWERS

BLACK BEAN CHICKEN SKEWERS

HONEY-GLAZED SALMON AND COURGETTE SKEWERS

MINTED LAMB KOFTA WITH CUCUMBER DIP

BEEF KOFTA WITH TOMATO SALSA

SPICED BEEF WITH CHICORY

TUNA CEVICHE WITH PICKLED GINGER AND SALSA

SECRETS OF SUSHI

HOSO MAKI

SUSHI SQUARES WITH SMOKED SALMON AND PICKLED GINGER

GARLIC PARSLEY FLATBREAD

HALLOUMI AND SWEET POTATO FRIES WITH CHILLI DIP

JUMBO SAUSAGE ROLLS

JUMBO LENTIL ROLLS

CORIANDER ROASTED VEGETABLES WITH BASIL OLIVE DIP

Perfect for a leisurely weekend lunch. Serve this with your favourite bread, such as pitta, focaccia or ciabatta. These go well with the Halloumi and Sweet Potato Fries on page 86 and the Bresaola Sharing Board on page 64.

SERVES 6

- 1 small cauliflower, broken into florets

- 3 tbsp olive oil

- 1 tbsp ground coriander

- 2 red peppers, deseeded and each cut into 6 large wedges

- 175g (6oz) baby corn, halved lengthways

- 4 celery sticks, cut into batons

BASIL OLIVE DIP

- Small bunch of basil, leaves picked

- Small bunch of coriander, leaves picked

- 70g (2½oz) pitted black olives, halved

- 2 garlic cloves, quartered

- 55g (2oz) Parmesan, coarsely grated

- Juice of 1 large lemon

- 75ml (2½fl oz) olive oil

Mary’s Tips

- * Can be assembled up to 6 hours ahead. Dip can be made up to a day ahead.

- * Not suitable for freezing.

You will need a long wooden board or large platter.

Preheat the oven 220°C/200°C Fan/Gas 7.

Place the cauliflower in a large bowl, toss in 1 tablespoon of the olive oil and sprinkle with the ground coriander. Season with salt and freshly ground black pepper, then tip into one end of a large roasting tin in a single layer.

Place the pepper pieces and baby corn into separate bowls, season and toss with the remaining oil. Tip the pepper into the tin alongside the cauliflower and roast them both in the oven for 5–10 minutes. Remove the tin from the oven and add the baby corn. Return the tin to the oven to roast for a final 10 minutes, until the vegetables are tender and brown but not too soft.

Meanwhile, to make the basil olive dip, place the herbs, olives, garlic, Parmesan and lemon juice in a food processor and whiz for few seconds. Gradually pour in the oil, whizzing all the time, until combined. Season and whiz again to a coarse dipping mixture.

Arrange the vegetables on a sharing board and place the celery sticks and dip alongside.

Serve with slices of bread or Garlic Parsley Flatbread (see page 85).

CORIANDER ROASTED VEGETABLES WITH BASIL OLIVE DIP

BRESAOLA SHARING BOARD WITH ROCKET, PARMESAN AND BEAN SALAD

Bresaola is cured beef. Deep and dark in colour with a strong flavour, it is delicious with peppery rocket leaves. You could use prosciutto crudo instead, if preferred, which is dry cured pork.

SERVES 6

- 30 slices bresaola

- 115g (4oz) rocket leaves

- 55g (2oz) Parmesan, shaved

BEAN SALAD

- 2 × 400g tins cannellini beans, rinsed and drained well

- ½ red onion, very finely chopped

- Small bunch of flat-leaf parsley, chopped

- 70g (2½oz) green pitted olives, finely sliced

- 2 garlic cloves, crushed

- Zest of ½ lemon and juice of 1 lemon

- 6 tbsp olive oil

- A good pinch of caster sugar

DRESSING

- 2 tbsp olive oil

- 2 tbsp balsamic glaze

Mary’s Tips

- * Can be assembled up to 6 hours ahead. Cover to prevent drying out.

- * Bean salad can be made up to 8 hours ahead.

- * Not suitable for freezing.

You will need a long wooden board or large platter.

To make the bean salad, tip the cannellini beans into a bowl and add all the remaining ingredients. Toss everything together and season well with salt and freshly ground black pepper.

Arrange the bresaola slices on a sharing board or large platter. Pile up the rocket and scatter with shavings of Parmesan. Place the bean salad on the other side of the rocket.

Season everything with sea salt and freshly ground black pepper and drizzle with the olive oil and balsamic glaze to serve.

BRESAOLA SHARING BOARD WITH ROCKET, PARMESAN AND BEAN SALAD

SMOKED SALMON AND BURRATA SHARING PLATTER

A wonderful sharing board of fresh vibrant flavours. Smoked salmon, smoked trout or gravadlax can be used. When buying the tomatoes, choose different colours and sizes. When served on a board or platter, this looks so attractive and is perfect for passing round the table.

SERVES 6

- 225g (8oz) asparagus spears

- 500g (1lb 2oz) heritage tomatoes, different colours and sizes, sliced or quartered depending on size

- ½ bunch of basil, roughly chopped

- 1 × 150g (5oz) ball burrata, well drained

- 200g (7oz) slices smoked salmon

- ½ cucumber, peeled, halved lengthways, deseeded and sliced into crescents

- 1 lemon, sliced into wedges

DRESSING

- 2 tbsp white wine vinegar

- 2 tbsp balsamic glaze

- 1 tbsp runny honey

- 2 tsp Dijon or grainy mustard

- 125ml (4fl oz) olive oil

Mary’s Tips

- * Can be assembled up to 4 hours ahead. Dress just before serving.

- * Not suitable for freezing.

You will need a long wooden board or large platter.

Remove the woody ends from the asparagus. Cook the asparagus in a pan of boiling salted water for 3–4 minutes. Drain and refresh under cold water. Drain again and set aside.

Arrange the tomatoes at one end of the board and sprinkle with half the basil. Place the asparagus next to the tomatoes and the burrata next to the spears. Curl the slices of smoked salmon alongside.

Mix the cucumber with the remaining basil and season with salt. Pile the cucumber next to the smoked salmon at the far end of the board and sprinkle freshly ground black pepper all over. Arrange the lemon wedges alongside.

Measure all the dressing ingredients into a jug. Season and stir until well mixed. Drizzle some over the platter and serve the rest alongside.

Finally, sprinkle the tomatoes with sea salt and serve with bread rolls.

SMOKED SALMON AND BURRATA SHARING PLATTER

HARISSA HALLOUMI AND SQUASH SKEWERS

Cut the halloumi and squash into equal-sized cubes so they cook evenly.

MAKES 6

- 225g (8oz) butternut squash, peeled and cut into 18 cubes, each 2–3cm (¾–1¼in)

- 1 red pepper, deseeded and sliced into 18 pieces

- 1 × 250g (9oz) halloumi block, cut into 12 cubes

- 2 tbsp sunflower oil

- 1 tsp harissa paste

- 1 garlic clove, crushed

- 2 tbsp runny honey

- Juice of ½ lemon

Mary’s Tips

- * Can be assembled up to 8 hours ahead.

- * Not suitable for freezing.

- * Cook well on the barbecue.

- * These should be a beautiful, rich glazed colour. If you brush the skewers with the harissa glaze at the start of cooking, they may end up too dark.

You will need 6 wooden skewers, soaked in cold water for 30 minutes. (This prevents them from burning when cooking.)

Preheat the grill to high and line a baking sheet with foil.

Blanch the squash in boiling salted water for 6–7 minutes. Drain and refresh under cold water, then drain again well.

Thread 3 cubes of squash, 3 pieces of pepper and 2 cubes of halloumi on to each wooden skewer in a random order. Place on the baking sheet and brush with oil, so they are well coated.

Mix the harissa paste, garlic, honey and lemon juice together in a small bowl.

Grill the skewers for 2–3 minutes. Turn over and grill for another 2–3 minutes, until the squash is tender and starting to colour.

Brush the skewers with the harissa mixture and return to the grill for a final 1½ minutes, until golden and starting to char.

Serve at once (see photo on pages 70–1).

BLACK BEAN CHICKEN SKEWERS

Marinated chicken kebabs, bursting with Asian flavours. Black bean sauce is readily available to buy in bottles.

MAKES 12

- 3 tbsp black bean sauce

- 1 tsp finely grated fresh root ginger

- 1 tsp sesame oil

- 2 tsp runny honey

- 2 small skinless and boneless chicken breasts, each sliced into 6 long strips

Mary’s Tips

- * Can be marinated up to 8 hours ahead.

- * Freeze well marinated.

- * Cook well on the barbecue.

- * You could make small versions these as canapés, by cutting the skewers and chicken strips in half to make them shorter.

You will need 6 wooden skewers, soaked in cold water for 30 minutes. (This prevents them from burning when cooking.)

Measure the black bean sauce, grated ginger, sesame oil and honey into a bowl. Season with salt and freshly ground black pepper and stir to mix.

Add the chicken strips and stir to coat. Marinate for about 30 minutes.

Preheat the grill to high and line a baking sheet with foil.

Thread the chicken strips on to the skewers and arrange in a single layer on the baking sheet. Grill the chicken on the highest grill shelf for 5–6 minutes, until golden on both sides and cooked through.

Serve at once (see photo on pages 70–1).

HONEY-GLAZED SALMON AND COURGETTE SKEWERS

Kebab skewers are great for sharing and a good way to serve different flavours. Cut the cubes all the same size so they cook at the same rate. These are good on the barbecue.

MAKES 6

- 300g (10½oz) salmon fillet, skinned and cut into 12 even-sized cubes

- 1 courgette, trimmed, halved lengthways and sliced into 18 pieces

- 6 cherry tomatoes

- 2 tbsp sunflower oil

MARINADE

- 3 tbsp soy sauce

- 1 tbsp runny honey

- 1 garlic clove, crushed

- 2 tsp light muscovado sugar

- Juice of ½ lemon

- Splash of white wine vinegar

Mary’s Tips

- * Can be assembled up to 8 hours ahead.

- * Not suitable for freezing.

- * Cook well on the barbecue.

You will need 6 wooden skewers, soaked in cold water for 30 minutes. (This prevents them from burning when cooking.)

To make the marinade, measure the soy, honey, garlic, sugar, lemon juice and vinegar into a wide bowl. Stir well to mix.

Place the salmon and courgette in the bowl. Stir to coat, then leave to marinate for 30 minutes.

Preheat the grill to high and line a baking sheet with foil.

Thread 2 cubes of salmon, 3 pieces of courgette and 1 tomato on to each skewer, alternating the ingredients. Place them on the baking sheet and grill on the top shelf for 4–5 minutes on each side, until the salmon and courgettes are coloured and cooked through.

Meanwhile, pour any leftover marinade into a small saucepan and bring up to the boil. Reduce by half to a sticky glaze.

Arrange the skewers on a plate and pour the sauce over to serve (see photo on pages 70–1).

HARISSA HALLOUMI AND SQUASH SKEWERS, BLACK BEAN CHICKEN SKEWERS AND HONEY-GLAZED SALMON AND COURGETTE SKEWERS

MINTED LAMB KOFTA WITH CUCUMBER DIP

With mint and a hint of cumin, these koftas are quick to make and great to share. A kofta can be made using any minced meat, but usually lamb, and the addition of spice makes them of Asian heritage. They are traditionally oval, but you could do round balls. Serve them with the Greek Salad on page 194.

SERVES 4

- Vegetable oil, for frying

LAMB KOFTA

- 1 red onion, chopped

- 55g (2oz) breadcrumbs

- 400g (14oz) lean minced lamb

- 2 tsp mint sauce

- ½ large bunch of mint, chopped

- 2 tsp ground cumin

- 1 garlic clove, crushed

CUCUMBER DIP

- 200g (7oz) Greek yoghurt

- ½ large bunch of mint, chopped

- 55g (2oz) cucumber, deseeded and very finely sliced

Mary’s Tips

- * Koftas can be made up to a day ahead.

- * Raw koftas freeze well.

To make the koftas, measure all the ingredients into a food processor. Season with salt and freshly ground black pepper and whiz until the mixture has come together. Remove the mixture and, using wet hands, shape into 16 small oval koftas.

Heat a little oil in a large frying pan. Add the koftas and fry over a medium-high heat for about 10 minutes, until golden brown all over and cooked through. Drain on kitchen paper.

Meanwhile, to make the dip, measure the ingredients into a bowl. Season and stir to combine.

Serve the koftas with the cucumber dip alongside.

BEEF KOFTA WITH TOMATO SALSA

These kofta are full of flavour and spice and are good served with salad or pitta breads. Omit the pistachios for friends with a nut allergy.

SERVES 4

- Vegetable oil, for frying

BEEF KOFTA

- 55g (2oz) breadcrumbs

- 400g (14oz) lean minced beef

- 1 heaped tsp finely grated fresh root ginger

- 2 garlic cloves, crushed

- 2 tsp harissa paste

- 2 tsp ground cinnamon

- 1½ tbsp ground cumin

- Juice of ½ lime

- Small bunch of flat-leaf parsley, chopped

- 30g (1oz) pistachios, shelled and roughly chopped

TOMATO SALSA

- 250g (9oz) cherry tomatoes

- 2 tbsp chopped red onion

- 1 large garlic clove, crushed

- 1½ tbsp sun-dried tomato paste

- 2 tsp harissa paste

- A good pinch of sugar

- Juice of ½ lime

Mary’s Tips

- * Koftas can be made up to a day ahead. Dip can be made up to 2 days ahead.

- * Raw koftas freeze well.

To make the koftas, measure all the ingredients into a food processor. Season with salt and freshly ground black pepper and whiz until combined. Add the breadcrumbs and whiz again. Remove the mixture from the processor and, using wet hands, shape into 16 oval koftas.

Heat a little oil in a large frying pan. Add the koftas and fry for 8–10 minutes, turning until cooked through and golden all over.

Meanwhile, place the salsa ingredients in a clean food processor and pulse until finely chopped. Season, then spoon into a small bowl.

Serve the koftas with the tomato salsa alongside.

BEEF KOFTA WITH TOMATO SALSA

SPICED BEEF WITH CHICORY

This is great as a sharing plate and very easy to make ahead. Luce used to make a similar dish years ago and we thought it deserved a comeback. Use Little Gem leaves if you can’t get red chicory.

SERVES 6

- 2 tbsp olive or sesame oil

- 450g (1lb) lean minced beef

- 2cm (¾in) piece of fresh root ginger, peeled and grated

- 2 garlic cloves, crushed

- 2 shallots, finely chopped

- 1 tbsp Chinese five spice powder

- A pinch of dried chilli flakes

- 3 tbsp soy sauce

- 2 tbsp hoisin sauce

- 4 tbsp chopped fresh coriander

- 24 red chicory leaves, trimmed

- Soured cream, to serve

- Small bunch of coriander, leaves picked, to serve

Mary’s Tips

- * The mince can be made up to a day ahead.

- * Freezes well.

- * If you are a chilli fan, sprinkle red chilli on the soured cream before serving.

Heat the oil in large non-stick frying pan over a high heat. Add the minced beef and fry for 4–5 minutes, breaking the mince with two wooden spoons as it is frying, until golden brown.

Add the ginger, garlic, shallots, five spice powder, chilli flakes and soy and fry for a minute. Season with freshly ground black pepper, cover and cook over a gentle heat for about 25–30 minutes, until cooked.

Stir in the hoisin sauce and check the seasoning. Add the coriander and set aside.

Arrange the leaves on a large platter and spoon the mince into the centre of each leaf.

Top with a little blob of soured cream and a coriander leaf, and serve immediately.

SPICED BEEF WITH CHICORY

TUNA CEVICHE WITH PICKLED GINGER AND SALSA

Ceviche is marinated fish or seafood. Only use the freshest sustainable fish. The marinating liquid is usually lime or lemon, which causes the raw fish to turn opaque. If you enjoy sushi, give this a try. Wasabi is a very hot Japanese horseradish-style paste.

SERVES 6

- 500g (1lb 2oz) raw tuna, skinned and cut into strips about 1 × 8cm (½ × 3¼in)

- Juice of 2 large limes

- 2 tbsp soy sauce

- 3 tbsp pickled ginger

- 2 tbsp coriander leaves

- 55g (2oz) pea shoots

- 2 tbsp sesame seeds

SALSA

- 1 green chilli, deseeded and finely chopped

- ½ small red onion, finely chopped

- 3 large tomatoes, deseeded and finely diced

- 50ml (2fl oz) olive oil

- 2 tbsp chopped coriander

Mary’s Tips

- * The platter can be arranged up to 4 hours ahead and kept in the fridge.

- * Not suitable for freezing.

Place the tuna strips into a bowl and pour over the lime juice and soy. Turn so all the fish is coated. Transfer to the fridge for about an hour.

Meanwhile, to make the salsa, place the chilli, onion and tomatoes into a bowl and season with salt and freshly ground black pepper. Add the oil and coriander and mix well.

Drain the fish from the soy and lime juice and add the soy and lime mixture to the salsa. Toss everything together and spoon into a small serving bowl.

Place the pickled ginger in another small serving bowl.

Arrange the coriander leaves and pea shoots in a pile in the centre of each plate. Lay the strips of tuna beside the leaves and sprinkle the tuna with the sesame seeds.

Serve the tuna at room temperature with the salsa and pickled ginger alongside.

TUNA CEVICHE WITH PICKLED GINGER AND SALSA

SECRETS OF SUSHI

The secret of good sushi is to make good sticky rice. I have given you a simple method for making it and, nowadays, the sushi rice you buy from supermarkets has good instructions on the side of the packet. A 500g (1lb 2oz) packet of rice will be enough for both the following recipes. It takes a little while to prepare, so it would be very annoying to run out – therefore I use the whole packet!

To make the sushi you will need a bowl of vinegar water (water with a little vinegar in it) – this is important as the rice is so sticky, you’ll need to dip your hands in the water before handling the rice. To make the rolls you will also need a bamboo rolling mat – they are readily available and worth buying if you enjoy this recipe. Nori are flat sheets of dried seaweed.

SIMPLE SUSHI RICE

- 500g (1lb 2oz) uncooked sushi rice

- 60ml (4 tbsp) rice wine vinegar

- 50ml (2fl oz) mirin or sake

- ½ tsp salt

Mary’s Tip

- * To cool the sushi rice quickly, spread out on a large tray or baking sheet.

Place the rice in a bowl. Cover with cold water and stir to release the starch. Rinse and drain 4–5 times, until the water is clear. Cover with cold water and leave to soak for 20 minutes.

Drain the rice and place in a saucepan. Add 700ml (1¼ pints) cold water, cover and place over a high heat. Bring up to the boil, reduce the heat and simmer over a very low heat for 10 minutes. Remove from the heat and leave for another 10 minutes.

Meanwhile, mix the vinegar, mirin or sake and salt in a small bowl. Use a knife or firm spatula to fold the vinegar mixture gently into the rice. Continue to cut and fold through the rice while cooling with a fan or firm piece of card (it is important to cool the rice quickly, so it stays sticky).

Once it is cold, it is ready to use. Use all the rice on the same day it is made.

HOSO MAKI; SUSHI SQUARES WITH SMOKED SALMON AND PICKLED GINGER

HOSO MAKI

Thin rolled sushi are one of the most popular sushi dishes. Swap the crabmeat with spring onions, carrot sticks, cucumber sticks, or celery sticks halved lengthways for vegetarians. Wasabi is very hot so use as little or as much as you like.

MAKES 24

- 3 sheets nori (seaweed)

- Vinegar water (see opposite)

- About 500g (1lb 2oz) cooked sushi rice (see opposite)

- 1 tbsp wasabi, plus extra to serve

- 115g (4oz) fresh white crabmeat

- ½ short cucumber, halved lengthways, deseeded and cut into long thin strips

- Soy sauce, to serve

Mary’s Tip

- * The rolls can be made ahead and wrapped in cling film before slicing.

You will need a bamboo rolling mat.

Place the rolling mat on a flat surface and lay a sheet of nori shiny side down on top of the mat. Dip your hands in the vinegar water, then take about 175g (6oz) sushi rice and spread over the nori to cover, leaving a 2.5cm (1in) gap along the edge furthest away from you.

Make a shallow trench with the side of your hand along the centre of the rice (from left to right). Spread a thin layer of wasabi about 1cm (½in) wide along the trench. Cover the wasabi with a third crabmeat and place a line of cucumber strips either side of the crab. Moisten the unfilled edge of nori with a little cold water and, using the rolling mat, roll from the edge nearest to you, squeezing to make a tight roll. Seal the moistened edge around the roll.

Dampen a very sharp knife, trim off the ends and slice each roll into 8 pieces. A gentle sawing action works well here, to keep the sushi roll in a perfect shape. Continue with the remaining nori and filling.

Serve with a small bowl of soy sauce and some wasabi alongside (see photo on page 80).

SUSHI SQUARES WITH SMOKED SALMON AND PICKLED GINGER

The easiest way to make these squares is by pushing the rice into a small 18 × 18cm (7 × 7in) toffee tin. If you do not have one, shape them on a board.

MAKES 36

- Vinegar water (see page 78)

- About 500g (1lb 2oz) cooked sushi rice (see page 78)

- 4 slices smoked salmon

- A few strips of pickled ginger from a jar, roughly chopped

Mary’s Tip

- * Lightly wet the inside of the tin before lining – this helps the cling film stay in place.

Line a small 18 × 18cm (7 × 7in) toffee tin with cling film.

Dip your hands in vinegar water and place handfuls of rice into the tin, pressing firmly, and level the surface. Place in the fridge for about 30 minutes, or until chilled and very firm.

Turn the tin upside down on to a board and remove the cling film. Use a large, sharp knife to cut it into 36 small, neat squares and transfer to a serving plate.

Cut the smoked salmon into matching squares and place them on top of the rice.

Garnish with a little pickled ginger to serve.

GARLIC PARSLEY FLATBREAD

This quick and easy flatbread has a crisp base. Vary your topping as you wish – add feta or goat’s cheese, sun-dried tomatoes or olives. Make double the quantity of garlic butter and shape half into a roll, wrap in non-stick baking paper and freeze. Slice straight from the freezer and serve melted over meat or fish.

CUTS INTO 8 WEDGES

FLATBREAD

- 175g (6oz) self-raising flour, plus extra for dusting

- ½ tsp fine sea salt

- 1 medium egg

- 70ml (2½fl oz) milk

TOPPING

- 75g (3oz) butter, softened

- 4 large garlic cloves, crushed

- 2 tbsp chopped flat-leaf parsley

- 30g (1oz) mature Cheddar or Parmesan, grated

Mary’s Tips

- * Can be assembled up to 2 hours ahead.

- * Not suitable for freezing.

- * Make sure the butter is very soft so that it doesn’t pull the dough as it is spread over.

Preheat the oven to 220°C/200°C Fan/Gas 7. Slide a large baking sheet into the oven to get hot.

Measure the flour into a large bowl and add the salt. Beat the egg and milk together in a small jug, then pour into the flour and mix to form a soft dough.

Tip the dough out on to a floured work surface and knead gently. Shape into a smooth ball and place it on a large piece of non-stick baking paper. Roll out the dough using a rolling pin to a large round measuring about 30cm (12in) diameter.

Mix the butter, garlic, parsley and a little sea salt together in a bowl. Spread the garlic butter carefully over the dough base, then sprinkle with the cheese.

Holding the baking paper, carefully transfer to the hot baking sheet and bake in the preheated oven for about 12 minutes, until golden and crisp underneath.

Slice into wedges and serve at once.

GARLIC PARSLEY FLATBREAD

HALLOUMI AND SWEET POTATO FRIES WITH CHILLI DIP

These are so popular with the young, and are great for sharing. Serve the fries in little bowls or buckets, like you get in trendy bars! The fries go well with the Bresaola Sharing Board (see page 64) and the Coriander Roasted Vegetables sharing board (see page 63).

SERVES 6

SWEET POTATO FRIES

- 3 large sweet potatoes (each about 250g/9oz), peeled and cut into long thin chips, about 8cm (3¼in) long and 1cm (½in) thick

- 2 tbsp olive oil

- 2 tbsp cornflour

- 2 tsp sweet smoked paprika

HALLOUMI FRIES

- 2 × 250g (9oz) blocks halloumi, drained

- 2–3 tbsp olive oil

- 40g (1½oz) panko breadcrumbs

CHILLI DIP

- 2 tbsp full-fat crème fraîche

- 2 tbsp mayonnaise

- 2 tbsp sweet chilli sauce

- 1 red chilli, deseeded and finely chopped

- A good squeeze of fresh lemon juice

- 2 tbsp chopped chives

Mary’s Tips

- * Dip can be made up to a day ahead.

Preheat the oven 220°C/200°C Fan/Gas 7. You will need a large baking sheet and a large roasting tin.

Tip the sweet potato chips into a large bowl, add the olive oil, cornflour and paprika and toss to coat. Scatter into the roasting tin and spread out evenly.

Cut each block of halloumi in half horizontally and slice each half lengthways into 4 rectangular sticks. You should have 16 chips in total. Brush them with olive oil, then toss in the breadcrumbs to coat. Place the sticks on the baking sheet in a single layer.

Slide the sweet potato fries on to the top shelf of the oven and cook for about 15 minutes. Turn over, and return to the oven with the halloumi. Cook both together for a further 15–20 minutes, until crisp and golden.

Meanwhile, to make the chilli dip, mix all the ingredients together and season with salt and freshly ground black pepper.

Tip the fries into individual containers and serve with the chilli dip alongside.

HALLOUMI AND SWEET POTATO FRIES WITH CHILLI DIP

JUMBO SAUSAGE ROLLS

These jumbo rolls look great and, with thyme and mustard, have great flavour, too. Choose sausages that are family favourites; I like gourmet pork and leek.

MAKES 2

- 4 good-quality pork sausages

- ½ dessert apple, peeled, cored and coarsely grated

- 2 tsp chopped thyme leaves

- 1 tbsp grainy mustard

- 2 tbsp chopped flat-leaf parsley

- 1 × 375g packet of ready-rolled all-butter puff pastry

- 1 egg, beaten

Mary’s Tips

- * Can be made up to a day ahead and reheated in a hot oven to serve.

- * Freeze well cooked.

Preheat the oven to 220°C/200°C Fan/Gas 7 and line a large baking sheet with non-stick baking paper.

Remove the sausage meat from the skins. Place the sausage meat in a mixing bowl and add the apple, thyme, mustard and parsley. Season well with salt and freshly ground black pepper and mash together with a fork until combined.

Unroll the pastry with a long edge nearest to you. Cut the pastry in half horizontally to make two rectangles. Brush the pastry, all over, with the beaten egg.

Spoon half of the sausage mixture along a long edge about 4cm (1½in) in from the edge in a sausage shape. Fold the pastry over the sausage mixture and press down to encase it (making a long sausage roll). Press down on the seal with a fork to make a neat edge. Repeat with the remaining pastry and sausage mixture to make a second roll.

Place the rolls on the baking sheet and glaze with the remaining egg. Bake in the preheated oven for about 25 minutes, until golden and crisp.

Serve warm with mustard mayonnaise or ketchup.

JUMBO SAUSAGE ROLLS

JUMBO LENTIL ROLLS

These are like the Jumbo Sausage Rolls (see page 88) but with a veggie filling of lentils, goat’s cheese and herbs. They became huge favourites when we were testing the recipes for the book. It was a total surprise that they were such a big hit! Perfect for sharing – wrap them up and give to friends. These would be great enjoyed at an outside event, but they must be served warm.

MAKES 2

- 125g (4½oz) dried Puy lentils

- 115g (4oz) soft goat’s cheese

- 115g (4oz) sun-blushed tomatoes, chopped

- 3 tbsp chopped mint

- 55g (2oz) mature Cheddar, coarsely grated

- 2 tsp ground cumin

- 1 × 375g packet of ready-rolled all-butter puff pastry

- 1 egg, beaten

Mary’s Tips

- * Can be made up to a day ahead and reheated in a hot oven to serve.

- * Freeze well cooked.

Preheat the oven to 220°C/200°C Fan/Gas 7 and line a large baking sheet with non-stick baking paper.

Place the lentils in a saucepan, cover with cold water and bring up to boil. Reduce the heat and simmer gently for about 20 minutes until tender (or cook according to the packet instructions). Drain and leave to cool.

Place the cooked lentils in a mixing bowl. Add the goat’s cheese, sun-blushed tomatoes, mint, Cheddar and ground cumin, season well with salt and freshly ground black pepper and stir to combine.

Unroll the pastry, with a long edge nearest to you. Cut the pastry in half horizontally to make two rectangles. Brush the pastry, all over, with the beaten egg.

Spoon half of the lentil mixture along a long edge about 4cm (1½in) in from the edge. Fold the pastry over the lentil mixture and press down to encase it (making a long lentil roll). Press down on the seal with a fork to make a neat edge. Repeat with the remaining pastry and lentil mixture to make a second roll.

Place the rolls on the baking sheet and glaze with the remaining beaten egg. Bake in the preheated oven for about 25 minutes, until golden and crisp.

Serve warm with salad.

JUMBO LENTIL ROLLS

RECIPE LIST

SMOKED HADDOCK MACARONI CHEESE

MISO SALMON WITH AROMATIC SPINACH

SALMON EN CROÛTE WITH SPINACH AND DILL

HOT-SMOKED SALMON RICE AND ASPARAGUS SALAD

SMOKED HADDOCK AND CELERIAC AND POTATO MASH FISH PIE

MOULES MARINIÈRE

PRAWN STIR-FRY WITH GINGER, COCONUT AND CHILLI

SCALLOPS WITH GARLIC KING OYSTER MUSHROOMS AND TARRAGON

SMOKED HADDOCK MACARONI CHEESE

Pairing the nation’s favourite mac’n’cheese with smoked haddock is a winning combination. Panko breadcrumbs are light and crisp Japanese breadcrumbs that add lots of crunch.

SERVES 6

- 200g (7oz) macaroni

- 40g (1½oz) butter

- 40g (1½oz) plain flour

- 900ml (1½ pints) hot milk

- 250g (9oz) mature Cheddar, grated

- 2 tsp Dijon mustard

- 500g (1lb 2oz) undyed smoked haddock fillet, skinned and cut into 3cm (1¼in) cubes

- 125g (4½oz) frozen petits pois

- 40g (1½oz) panko breadcrumbs

Mary’s Tips

- * Can be made up to 8 hours ahead.

- * Freezes well with an extra 100ml (3½fl oz) hot milk added to the sauce.

Preheat the oven to 200°C/180°C Fan/Gas 6. You will need a deep 2.2 litre (3¾ pint) ovenproof dish.

Cook the pasta in boiling salted water according to the packet instructions. Drain and refresh under cold water. Drain again and set aside.

Melt the butter in a saucepan over a medium heat. Add the flour and stir for a few seconds. Gradually whisk in the hot milk and continue to whisk until smooth and thickened.

Remove from the heat and stir in half the Cheddar and the Dijon mustard. Season well with salt and freshly ground black pepper.

Add the cooked macaroni, haddock and frozen peas. Stir well and spoon into the ovenproof dish. Mix the panko breadcrumbs with the remaining cheese and sprinkle over the top in an even layer. Bake in the preheated oven for 25–30 minutes, until golden on top and the fish is cooked through.

Serve hot with some green veg.

SMOKED HADDOCK MACARONI CHEESE

MISO SALMON WITH AROMATIC SPINACH

A simple salmon fillet with miso marinade – quick to do and super healthy.

SERVES 4

- 4 × 150g (5oz) salmon fillets, skinned (use even-sized middle fillets so they all cook evenly)

- 1 tbsp sunflower oil

- A knob of butter

- 2 large banana shallots, finely chopped

- 1 heaped tsp finely grated fresh root ginger

- 470g (1lb 1oz) baby spinach

MISO MARINADE

- 3 tbsp white miso paste

- 1½ tbsp sesame oil

- 1½ tbsp soy sauce

- Juice of ½ lemon

- 3 tbsp runny honey

- 1 large garlic clove, crushed

- 1 heaped tsp finely grated fresh root ginger

Mary’s Tips

- * Marinade can be made up to 4 hours ahead.

- * Not suitable for freezing.

Measure all the miso marinade ingredients into a small bowl. Whisk everything together to make a smooth consistency. Pour half of the marinade into a shallow dish and reserve the rest.

Place the fillets into the dish with the marinade, turn to coat, then cover with cling film and leave to marinate for 30–60 minutes in the fridge.

Preheat the oven to 200°C/180°C Fan/Gas 6 and line a baking sheet with non-stick baking paper.

Heat a frying pan over a high heat until very hot. Drizzle the sunflower oil over the salmon fillets and season with freshly ground black pepper. Place the fillets in the pan and fry on the top side only for 20–30 seconds, until browned but still raw.

Place the fillets browned side up on the prepared baking sheet and transfer to the oven for 12–15 minutes, until the salmon is opaque in the centre.

Pour the reserved marinade into a saucepan. Add 150ml (¼ pint) water and bring up to the boil. Reduce slightly, then turn down the heat and keep warm.

Meanwhile, cook the spinach. Heat the butter in a large frying pan over a medium heat. Add the shallots and fry for 3–4 minutes, until softened. Add the ginger and fry for 1 minute. Add the spinach and fry quickly until just wilted. Season well.

Arrange the spinach on a serving platter and top with the salmon fillets. Drizzle with a little hot marinade to serve.

MISO SALMON WITH AROMATIC SPINACH

SALMON EN CROÛTE WITH SPINACH AND DILL

Salmon en croûte is still so popular on the buffet table or when serving numbers. If you can’t find a single piece of salmon that is big enough, it is possible to use 2 × 500g (1lb 2oz) fillets side by side.

SERVES 8–10

SPINACH FILLING

- 225g (8oz) baby spinach

- 180g (6½oz) full-fat cream cheese

- 1 egg yolk

SALMON

- Flour, for dusting

- 1 × 500g block of all-butter puff pastry

- 1 × 1kg (2¼lb) salmon fillet, cut from the centre of the fillet, skinned and bones removed

- Large bunch of dill, chopped

- 1 × 280g jar chargrilled mixed peppers in oil, drained

- 1 egg

- 1 tbsp milk

HERB SAUCE

- 3 spring onions, finely chopped

- 2 tsp caster sugar

- 1 tbsp chopped chives

- 2 tbsp chopped flat-leaf parsley

- 1 tbsp chopped dill

- 200g (7oz) full-fat crème fraîche

- Juice of ½ lemon

Mary’s Tips

- * Can be assembled up to 24 hours ahead and kept in the fridge.

- * Not suitable for freezing.

To make the spinach filling, tip the baby spinach into a heatproof bowl. Pour boiling water from the kettle over the spinach to wilt, then drain well. Squeeze excess water out of the spinach and set aside to cool.

Add the cream cheese and egg yolk to the cold spinach, season with salt and freshly ground black pepper and mix to combine.

Place a large piece of baking paper on to the work surface and dust with flour. Roll the pastry so it is long enough and wide enough to wrap around the fillet to enclose it completely. Trim off any excess pastry and set aside. Place the fillet in the centre of the pastry. Season and cover with the dill. Lay the drained peppers over the fish, then spread the spinach filling evenly on top.

Break the egg into a bowl and add the milk. Whisk with a fork until smooth.

Brush the pastry all around the fillet with the egg mixture. Fold the pastry ends up and over the ends of the fillet, and brush the pastry ends with beaten egg. Bring the sides of the pastry to meet at the centre top and crimp the top edge to seal. Brush all over with the egg to glaze.

Use the pastry trimmings to cut out shapes or letters. Stick these on to the pastry top to decorate, and brush with the egg glaze. Chill in the fridge for a minimum of 30 minutes.

Preheat the oven to 220°C/200°C Fan/Gas 7 and place a baking sheet large enough to hold the en croûte in the oven to get very hot.

Carefully slide the en croûte and the baking paper on to the preheated baking sheet. Bake in the preheated oven for 30–35 minutes, until the pastry is golden and cooked on top and underneath.

Allow the salmon to rest for about 15 minutes at room temperature while you make the sauce.

Measure all the sauce ingredients into a bowl, season and stir to combine.

Carve the salmon into thick slices and serve with the sauce alongside (see photo on pages 100–101).

SALMON EN CROÛTE WITH SPINACH AND DILL

HOT-SMOKED SALMON RICE AND ASPARAGUS SALAD

Hot-smoked salmon is like poached salmon but with a smoky flavour – perfect for salads. Alternatively, you could use poached salmon. The lemon dressing and herbs make the salad vibrant and bursting with flavour.

SERVES 6

- 300g (10½oz) mixed white and wild rice

- 6 spring onions, finely sliced

- Large bunch of dill, chopped

- Large bunch of flat-leaf parsley, chopped

- 3 eggs

- 200g (7oz) asparagus spears

- 200g (7oz) hot-smoked salmon slices, broken into large chunks

LEMON DRESSING

- Zest of 1 lemon

- Juice of 2 lemons

- 180ml (6½fl oz) olive oil

- 4 tbsp white wine vinegar

- 4 tbsp runny honey

- 2 tbsp Dijon mustard

Mary’s Tips

- * Can be assembled up to 4 hours ahead (including dressing the rice).

- * Not suitable for freezing.

Cook the rice in boiling salted water according to the packet instructions. Drain and refresh under cold water. Drain again.

Place the rice in a bowl. Add the spring onions, dill and parsley and season well with salt and freshly ground black pepper. Stir to combine.

Measure all the dressing ingredients into a jug and whisk together well. Reserve 2 tablespoons of the dressing and pour the remainder over the rice. Mix well, cover with cling film and chill in the fridge for about an hour.

Meanwhile, place the eggs in a pan of boiling water and cook for 8 minutes for soft boiled. Drain and place in cold water before peeling. Cut each egg into quarters.

Remove the woody ends from the asparagus. If the spears are thick, cut them in half lengthways. Slice the spears into 5cm lengths, then cook in boiling water for 3 minutes. Drain and refresh under cold water. Drain again.

Tip the asparagus into the rice and mix to combine. Spoon into a serving dish and arrange the salmon pieces and egg quarters on top. Sprinkle with a little salt and freshly ground black pepper, then drizzle over the reserved dressing to serve.

HOT-SMOKED SALMON RICE AND ASPARAGUS SALAD

SMOKED HADDOCK AND CELERIAC AND POTATO MASH FISH PIE

A hearty and perfect family fish pie. Using smoked haddock gives a wonderful smoky flavour to the pie but you could use unsmoked haddock, if you prefer.

SERVES 6

- 4 eggs

- 75g (3oz) butter

- 2 leeks, trimmed and thinly sliced

- 75g (3oz) plain flour

- 600ml (1 pint) hot milk

- 150ml (¼ pint) pouring double cream

- 1 tbsp grainy mustard

- Juice of ½ lemon

- 55g (2oz) Parmesan, grated

- 750g (1lb 10oz) smoked haddock fillet, skinned and cut into 4cm (1½in) cubes

- 250g (9oz) baby spinach

TOPPING

- 600g (1lb 6oz) potatoes, peeled and cut into 3cm (1¼in) cubes

- 600g (1lb 6oz) celeriac, peeled and cut into 3cm (1¼in) cubes

- A knob of butter

- About 2 tbsp milk

- 115g (4oz) Gruyère cheese, grated

Mary’s Tips

- * Can be assembled up to 8 hours ahead.

- * Freezes well without the hard-boiled eggs.

Preheat the oven to 200°C/180°C Fan/Gas 6. You will need a 1.8 litre (3 pint) ovenproof dish.

To make the topping, cook the potatoes and celeriac in boiling salted water for about 15 minutes until tender. Drain and season with salt and freshly ground black pepper. Mash with the butter and enough milk to make a spreadable consistency. Set aside.

Place the eggs in a pan and cover with water. Bring up to the boil and boil for 8 minutes. Drain and place in cold water before peeling. Cut each egg into quarters.

Meanwhile, melt the butter in a large saucepan over a medium heat. Add the leeks and gently cook for 5 minutes, until soft. Sprinkle in the flour and stir over the heat for 30 seconds. Blend in the hot milk, whisking until smooth. Add the cream, mustard, lemon and Parmesan and stir until combined. Add the fish and simmer for 2 minutes. Season well and spoon into the overproof dish. Arrange the egg quarters over the surface, pushing them gently into the sauce.

Place the spinach in a pan over a medium heat and cook for couple of minutes until just wilted. Season lightly and squeeze out as much liquid as possible. Arrange in 6 piles on top of the fish pie, then spread over the potato and celeriac mash and fork the top. Sprinkle with the Gruyère and bake for 35–40 minutes, until bubbling around the edges and golden brown.

Leave to stand for 5 minutes before serving hot with green vegetables.

SMOKED HADDOCK AND CELERIAC AND POTATO MASH FISH PIE

MOULES MARINIÈRE

A classic and the ultimate sharing dish. Two bowls of moules in the centre of a table, with crusty bread or sweet potato fries (see page 86) – perfect. If any mussels are open before cooking, give them a tap. If they close, they are fine; if not, discard them. Likewise discard any that are still closed or broken after cooking. If you can’t find ‘ready-to-cook’ mussels, place the fresh mussels into a large bowl of cold water and scrub to clean them. Remove any beards, which are the stringy threads on the side of the shell. Drain before cooking.

SERVES 2

- 2 tbsp olive oil

- A knob of butter

- 4 large banana shallots, thinly sliced

- 4 garlic cloves, crushed

- 1kg (2¼lb) ready-to-cook fresh mussels

- 150ml (¼ pint) white wine

- 150ml (¼ pint) pouring double cream

- Juice of ½ lemon

- Small bunch of flat-leaf parsley, chopped

Mary’s Tips

- * Make and serve immediately.

- * Not suitable for freezing.

Heat the oil and butter in a wide-based, deep saucepan over a high heat. Add the shallots and fry for 3–4 minutes to soften. Add the garlic and fry for 10 seconds.

Tip the clean mussels into the pan and stir over the heat. Pour in the wine and bring up to the boil. Cover with a lid and boil for 3–4 minutes, giving the pan a shake every now and again, until the mussels have opened.

Remove the mussels with a slotted spoon and place into a warm dish.

Continue to boil the liquid in the pan over a high heat, until reduced by half (which should take around 5 minutes). Add the cream and boil for a few minutes. Taste and season well with salt and freshly ground black pepper.

Return the mussels to the pan, add the lemon juice and the parsley, and toss everything together.

Serve at once while piping hot.

MOULES MARINIÈRE

PRAWN STIR-FRY WITH GINGER, COCONUT AND CHILLI

Full of colour and flavour, this is a quick and easy supper dish. Great for sharing in bowls in the kitchen and it would be good to eat standing up, too!

SERVES 4–6

- A large knob of butter

- 600g (1lb 6oz) large raw prawns, shells removed and de-veined

- 1 tbsp sunflower oil

- 2 medium courgettes, peeled into ribbons

- 1 red chilli, deseeded and finely chopped

- 115g (4¼oz) baby spinach

- Small bunch of coriander, chopped

SAUCE

- 160ml (5½fl oz) coconut cream

- Zest and juice of ½ lime

- 1 tsp fish sauce

- 1 tbsp sweet chilli sauce

- 1 tsp grated fresh root ginger

- 1 garlic clove, crushed

- 2 tsp cornflour

Mary’s Tips

- * Best made and served.

- * Not suitable for freezing.

- * Coconut cream has a higher fat content than milk, which makes a better sauce for this dish.

First make the sauce. Measure all the ingredients into a jug and whisk together until smooth. Season with a little salt and freshly ground black pepper.

Heat the butter in a large frying pan or wok. Add the prawns and fry over a high heat for 4–5 minutes, until the prawns are pink. Transfer to a plate with any cooking juices.

Return the pan to the heat. Add the oil, courgette ribbons and chilli, and fry for 1 minute. Add the spinach and stir until it has just wilted.

Pour the sauce into the pan and bring to the boil, stirring, until thickened.

Return the prawns to the pan and simmer for 1–2 minutes.

Check the seasoning and sprinkle with the chopped coriander to serve.

PRAWN STIR-FRY WITH GINGER, COCONUT AND CHILLI

SCALLOPS WITH GARLIC KING OYSTER MUSHROOMS AND TARRAGON

King oyster mushrooms are large and bursting with earthy mushroom flavours. They have long stems and when cut through lengthways look very attractive. If you are unable to find them, use the more readily available standard oyster mushrooms.

SERVES 4

- 2 tbsp sunflower oil

- 55g (2oz) butter

- 20 small, trimmed scallops (about 300g/10½oz)

- 3 large garlic cloves, crushed

- 350g (12oz) king oyster mushrooms, sliced lengthways

- 250ml (9fl oz) white wine

- 300ml (½ pint) pouring double cream

- A squeeze of fresh lemon juice

- 1 tbsp chopped fresh flat-leaf parsley

- 1 tbsp chopped fresh tarragon

Heat a large frying pan until very hot over a high heat. Add 1 tablespoon of the oil and half the butter. When the butter turns a nutty brown colour, add the scallops, season with salt and freshly ground black pepper and fry for only 20–30 seconds on each side. Be careful not to overcook. Transfer to a plate and keep warm.

Add the remaining oil and butter to the pan. Add the garlic and mushrooms and fry over the high heat for 1–2 minutes. Pour in the wine and boil until the wine has reduced by half. Pour in the cream and reduce until slightly thickened and the mushrooms are just cooked. Add a squeeze of lemon juice, some seasoning and sprinkle in most of the herbs.

Spoon the mushrooms and sauce into 4 shallow bowls. Arrange the scallops on top and garnish with the remaining chopped herbs to serve.

SCALLOPS WITH GARLIC KING OYSTER MUSHROOMS AND TARRAGON

Recipe List

ROASTING TIN SPICED CHICKEN

ROAST CHICKEN BREAST WITH CREAMY MUSHROOMS AND CABBAGE

TWO ROAST CHICKENS WITH SCALLOPED POTATOES

THAI GREEN CURRY

DOUBLE MUSTARD CHICKEN

CHICKEN AND SPINACH HERB PARCEL

CHICKEN, SPINACH AND TOMATO LASAGNE

TUSCAN CHICKEN

DUCK BREAST WITH STIR-FRY VEGETABLES AND CASHEW SAUCE

ROASTING TIN SPICED CHICKEN

An all-in-one dish that can be thrown in the oven and cooked all at once.

SERVES 4–6

- 8 large skinless and boneless chicken thighs (1kg/2¼lb total weight)

- 1 fennel bulb, trimmed and sliced into 8 wedges through the root

- 2 small red peppers, deseeded and sliced into large pieces

- 2 medium sweet potatoes, peeled and sliced into 3cm (1¼in) cubes

- 2 tbsp olive oil

- 1 tbsp cornflour

FIVE SPICE MARINADE

- 4 tbsp mango chutney

- 2 tsp Chinese five spice powder

- 3 tbsp soy sauce

- 1 tsp grated fresh root ginger

- 2 garlic cloves, crushed

- 4 mild peppadew peppers, finely chopped

- Juice of ½ lemon

Mary’s Tips

- * Can be assembled up to 4 hours ahead.

- * Marinated chicken thighs can be frozen raw.

- * Keep fresh root ginger in the freezer and grate it straight from frozen.

Measure all the marinade ingredients into a large bowl, season with freshly ground black pepper and mix well. Add the chicken and turn to coat in the mixture. Cover and leave to marinate for 1–2 hours in a cool place or overnight in the fridge.

Preheat the oven to 220°C/200°C Fan/Gas 7.

Blanch the fennel wedges in boiling water for about 5 minutes until softened. Drain well.

Tip the blanched fennel and all the prepared vegetables into a large roasting tin. Drizzle with the oil and season well. Add the chicken and all the marinade and toss everything together to coat the vegetables and meat. Roast in the oven for about 25 minutes.

Remove from the oven and carefully pour the tin juices into a small saucepan. Return the roasting tin to the oven for another 10 minutes, until the chicken and vegetables are tinged brown and cooked through.

Meanwhile, mix the cornflour with 2 tablespoons of water until smooth. Bring the pan juices to the boil and pour in the cornflour mixture. Stir until thickened. If it’s a little too thick, add some water until it is coating consistency. Pour the sauce into a jug.

Serve the chicken thighs and vegetables piping hot with the sauce alongside.

ROASTING TIN SPICED CHICKEN

ROAST CHICKEN BREAST WITH CREAMY MUSHROOMS AND CABBAGE

A meal in itself, there are no extras needed here. This dish is one you will come back to time and time again. Hispi cabbage is sometimes sold as pointed cabbage.

SERVES 4–6

- 4 skinless and boneless chicken breasts

- 2 tsp paprika

- 4 tbsp olive or sunflower oil

- A knob of butter

- 1 large onion, finely chopped

- 200g (7oz) button mushrooms, sliced

- 100ml (3½fl oz) white wine

- 150ml (¼ pint) pouring double cream

- 1 small Hispi cabbage, quartered, stalk removed and finely shredded

- 2 tbsp grainy mustard

Mary’s Tips

- * Cook until adding the cabbage up to 6 hours ahead. Add the cabbage when reheating.

- * Not suitable for freezing.

Preheat the oven to 200°C/180°C Fan/Gas 6 and line a baking sheet with non-stick baking paper.

Season the chicken breasts with salt and freshly ground black pepper and sprinkle with the paprika.

Place a frying pan over a hight heat until very hot. Add 2 tablespoons of the olive oil and fry the chicken breasts until browned on all sides. Transfer to the baking sheet and roast in the oven for about 20 minutes, until cooked through.

Meanwhile, melt the butter and remaining oil in the frying pan and add the onion. Stir over a high heat, cover and cook over a reduced heat for about 8 minutes, until soft. Add the mushrooms to the pan and fry for 3–4 minutes, until lightly golden.

Pour in the wine and boil for a few minutes to reduce by half. Pour in the cream and reduce by half again.

Stir in the cabbage and simmer in the sauce for 2–3 minutes, until wilted but still with a little crunch. Stir in the mustard and season.

Spoon the vegetables on to a plate. Cut each chicken breast into thick diagonal slices and arrange on top to serve.

ROAST CHICKEN BREAST WITH CREAMY MUSHROOMS AND CABBAGE

TWO ROAST CHICKENS WITH SCALLOPED POTATOES

So often sharing a roast is the best way to spend a Sunday and one chicken is never enough with hungry teenagers around, so try this simple recipe to share with the gang. Chicken is great value but always buy free-range. Get two large birds for those who have big appetites. The scalloped potatoes are cooked in the oven at the same time, which makes it even easier.

SERVES 8

- 2 oven-ready whole chickens (about 1.75kg/3lb 14oz each)

- 8 fresh bay leaves

- Small bunch of sage leaves

- 1 large lemon, halved

- 55g (2oz) butter, softened

- 1 tbsp paprika

- 1 large bulb garlic, halved horizontally

- 150ml (¼ pint) white wine

- 300ml (½ pint) chicken stock

- 55g (2oz) plain flour

- A little gravy browning (optional)

SCALLOPED POTATOES

- 1.2kg (2lb 12oz) peeled potatoes, very thinly sliced into discs

- 1 onion, thinly sliced

- 55g (2oz) butter, cut into cubes, plus extra for greasing

- 600ml (1 pint) chicken stock

Mary’s Tips

- * Best made and served.

- * Not suitable for freezing.

- * The herbs in the cavity give flavour.

Preheat the oven to 200°C/180°C Fan/Gas 6 and grease a shallow 1.8 litre (3¼ pint) ovenproof dish.

Place the chickens on a board. Place half the bay leaves, a third of the sage and a lemon half in the cavity of each bird.

Mix the butter and paprika together in a small bowl. Spread over the breasts of the birds and season well with salt and freshly ground black pepper.

Place the remaining sage, garlic, wine and stock into the base of a large roasting tin. Put a large grill rack on top and sit the chickens side by side on the rack.

To make the potato gratin, arrange a layer of sliced potato in the base of the prepared dish. Scatter the onion and a few cubes of butter over the top and pour in a little stock. Season well and repeat the layers, including the stock, finishing with a layer of potato. Cover the dish with buttered foil.

Slide the chickens on to the top shelf of the oven and the potatoes on the shelf below. Roast both for about 1½ hours, removing the foil from the potatoes after 45 minutes. Keep an eye on the chickens – if they are getting too brown, then cover with foil. Once the chickens are golden and cooked through, and the potatoes are tender, remove from the oven.

Cover the chickens and potatoes with foil and set aside while you make the gravy.

Strain the juices and stock from the roasting tin into a jug. Skim off as much fat as possible from the jug and reserve. You will need 450ml (¾ pint) liquid from the roasting tin; add extra stock if you need to increase the amount.

Return the fat to the roasting tin and sprinkle in the flour. Stir over the heat for a few seconds, then whisk in the strained stock. Continue to whisk until thickened and smooth. Check the seasoning and add a little gravy browning, if liked.

Carve the chickens and serve with the potatoes, gravy and a green vegetable alongside (see photo on pages 120–1).

TWO ROAST CHICKENS WITH SCALLOPED POTATOES

THAI GREEN CURRY

My favourite Thai curry is a green curry – full of flavour and not too hot. The pastes that you can buy in small jars are fresh and very good. I like to add extra flavours, such as the lime leaves, to make this a special curry. If you can’t find fresh lime leaves, jars of dried leaves are found in the spice aisle of the supermarket. Thai basil has a slightly darker leaf than Italian basil; it has more of an aniseed flavour as well, but you could use regular basil instead.

SERVES 6

- 2 tbsp sunflower oil

- 600g (1lb 5oz) skinless and boneless chicken breasts, cut into cubes

- 200g (7oz) button mushrooms, sliced

- 2 large onions, chopped

- 2 tsp grated fresh root ginger

- 2 garlic cloves, crushed

- 1–2 tbsp Thai green curry paste

- 200ml (⅓ pint) chicken stock

- 1 × 400g tin full-fat coconut milk

- 5 fresh lime leaves

- 1 tsp brown sugar

- 115g (4oz) green beans, trimmed and each sliced into 3

- Juice of ½ lime

- ½ bunch of Thai basil, chopped

- 2 tbsp full-fat crème fraîche

Mary’s Tips

- * Can be made up to 8 hours ahead. Blanch beans just before serving.

Heat 1 tablespoon of the oil in a deep frying pan over a high heat. Add the chicken and fry for 5–6 minutes, until sealed but not cooked through. Using a slotted spoon, transfer to a plate and set aside.

Add the mushrooms to the pan and fry for 3 minutes until golden. Transfer to the plate with the chicken.

Add the remaining oil and the onions to the frying pan and fry for 5 minutes. Stir in the ginger, garlic and Thai paste and cook for 1 minute.

Pour in the stock and coconut milk and bring up to the boil, stirring. Add the lime leaves and sugar, and return the chicken and mushrooms to the pan, then reduce the heat and simmer for about 5 minutes.

Meanwhile, blanch the beans in boiling water for 3 minutes. Drain and add to the sauce with the lime juice, basil and crème fraîche. Stir well.

Serve hot with rice.

THAI GREEN CURRY

DOUBLE MUSTARD CHICKEN

The perfect dinner party dish, this is easy to prepare and can be made ahead. We find some chicken breasts are too large for one serving, hence suggesting the recipe serves 4–6. By carving each breast into thick slices, it is more attractive on the plate and you can serve slightly less than a whole breast per person.

SERVES 4–6

- 4 skinless and boneless chicken breasts

- 1 tbsp runny honey

- 3 tbsp olive or sunflower oil

- 2 onions, thinly sliced

- 1 small dessert apple, peeled, cored and finely sliced

- 1 small piece of fresh root ginger, peeled and finely grated

- 2 garlic cloves, crushed

- 4 tbsp brandy

- 200ml (⅓ pint) chicken stock

- 300ml (½ pint) pouring double cream

- 3 tbsp grainy mustard

- 1 tbsp Dijon mustard

- 2 tbsp chopped flat-leaf parsley

Mary’s Tips

- * Sauce can be made up to a day ahead. Cook the chicken to serve.

- * Freezes well cooked.

Season the chicken breasts with salt and freshly ground black pepper and drizzle the honey over the top.

Place a deep frying pan over a high heat until hot. Add 1 tablespoon of the oil and the chicken and fry on both sides until golden. Transfer to a plate and set aside.

Wipe the pan clean, if you need to. Add the remaining oil, the onions and apple, and cook over a medium heat for 8–10 minutes, until just tender but not coloured. Stir in the ginger and garlic and fry for a few seconds.

Pour in the brandy and reduce by half over a high heat. Pour in the stock and reduce over a high heat for a few minutes. Pour in the cream and bring up to the boil. Return the chicken to the pan, cover and reduce the heat. Simmer gently for about 10 minutes, until the chicken is cooked through.

Transfer the chicken breasts to a board to rest for 5 minutes while finishing the sauce.

Add the mustards and parsley to the pan and stir until the sauce has thickened slightly (caused by the acid in the mustards) and the sauce coats the back of a spoon.

Slice each chicken breast into three or four thick slices. Spoon the sauce over the breasts and serve with mashed potatoes and a green veg.

DOUBLE MUSTARD CHICKEN

CHICKEN AND SPINACH HERB PARCEL

A small pastry en croûte, this is a different way to serve chicken. Perfect for sharing with a gang.

SERVES 6

- 4 small skinless and boneless chicken breasts, each sliced into 3 lengthways

- 2 tbsp runny honey

- 2 tbsp sunflower oil

- 1 × 320g packet of ready-rolled all-butter puff pastry

- 1 egg, beaten

FILLING

- 2 tbsp sunflower oil

- 1 small onion, very finely chopped

- 2 fat garlic cloves, crushed

- 450g (1lb) baby spinach

- 150g (5oz) full-fat cream cheese

- 1 tbsp chopped flat-leaf parsley

- 1 tbsp chopped thyme leaves

- 55g (2oz) Parmesan, grated

- 1 egg, beaten

Mary’s Tips

- * Can be assembled and kept in the fridge for up to 6 hours.

- * Freezes well cooked.

Preheat the oven to 220°C/200°C Fan/Gas 7. Place a flat baking sheet into the oven to get hot.

To make the filling, heat the oil in a large frying pan and add the onion and garlic. Fry over a high heat for a few minutes, then cover, reduce the heat and simmer for about 10 minutes, until the onion is soft and tender. Transfer to a large bowl and leave to cool.

Season the chicken strips with salt and freshly ground black pepper and drizzle with honey. Heat the oil in the frying pan, add the chicken and brown very quickly on all sides until golden but not cooked through. Transfer to a plate to cool.

Place the spinach in a large colander and pour over a kettle of boiling water. Once the spinach is wilted, run under cold water. Drain well and squeeze out as much of the liquid as possible.

Add the spinach, cream cheese, herbs, Parmesan and beaten egg to the bowl with the onion. Season and mix well.

Lay the pastry on to a piece of floured non-stick baking paper. Roll it out to a slightly bigger rectangle (about 16 × 38cm/6¼ × 15in), with a long edge facing you. Place a third of the cold spinach filling in the middle of the rectangle vertically, making sure you leave about 1cm (½in) at the top and bottom. Top the spinach with 6 strips of chicken. Spread a third of the filling over the top, then add the final 6 strips of chicken. Cover with the remaining spinach.

Brush the edges of the pastry with beaten egg. Fold in the sides of the pastry and seal at the top and bottom.

Carefully turn the parcel over, so the join is underneath and place on a piece of non-stick baking paper. Brush the top with the remaining beaten egg and place on the preheated baking sheet and cook for about 35 minutes, until golden brown all over.

Leave to rest for about 15 minutes, then cut into thick slices and serve with a green salad or vegetables.

CHICKEN AND SPINACH HERB PARCEL

CHICKEN, SPINACH AND TOMATO LASAGNE

A wonderful dish for all the family. Make a couple of these when hungry teenagers are at home! I’ve cheated with the white sauce and made a creamy sauce for the filling instead. There are fewer layers than a traditional lasagne but it’s still creamy and delicious. Soaking the lasagne sheets in water first ensures they will be cooked and tender.

SERVES 6–8

- 6 sheets of fresh lasagne

- 150g (5oz) Cheddar, grated

CHICKEN, MUSHROOM AND SPINACH MIXTURE

- 2 tbsp olive or sunflower oil

- 500g (1lb 2oz) skinless and boneless chicken thighs, diced

- ½ red chilli, deseeded and finely chopped

- 2 large garlic cloves, crushed

- 200g (7oz) button mushrooms, sliced

- 200g (7oz) baby spinach

- 2 tsp cornflour

- 200g (7oz) crème fraîche

- 1 tbsp chopped flat-leaf parsley

TOMATO AND HERB SAUCE

- 1 × 400g tin chopped tomatoes

- 2 tbsp sun-dried tomato paste

- 1 tbsp chopped thyme leaves

Mary’s Tips

- * Can be made and assembled up to 6 hours ahead.

- * Freezes well uncooked.

Preheat the oven to 200°C/180°C Fan/Gas 6. You will need a shallow 1.8 litre (3¼ pint) ovenproof dish.

To make the chicken, mushroom and spinach mixture, place the oil in a frying pan over a high heat. Add the chicken pieces and fry quickly until golden but not cooked.

Add the chilli, garlic and mushrooms and fry for a few moments. Add the spinach and stir until wilted.

Measure the cornflour into a small bowl and stir in 2 tablespoons of water until smooth.

Add the crème fraîche and parsley to the pan with the chicken and stir. Pour in the cornflour mixture and stir until thickened. Set aside.

To make the tomato and herb sauce, combine the tomatoes, sun-dried tomato paste and thyme in a bowl. Season well with salt and freshly ground black pepper and mix well.

Soak the lasagne sheets in a shallow dish filled with boiling water for a few minutes until soft.

Spoon a third of the chicken mixture into the oven dish. Spoon a third of the tomato sauce over the chicken. Arrange three lasagne sheets on top. Repeat the layers again. Finish with a final layer of chicken mixture and tomato sauce, making three layers of chicken mixture, three layers of tomato sauce and two layers of lasagne sheets. Sprinkle the top with the grated Cheddar and bake in the preheated oven for 35–40 minutes, until golden brown and cooked through.

Serve with salad or green vegetables and the Tear and Share Cheese and Herb Rolls (see page 255) or brown bread and butter.

CHICKEN, SPINACH AND TOMATO LASAGNE

TUSCAN CHICKEN

Based on a classic, this is one of our favourites for an easy supper. Use chicken breasts, if you prefer.

SERVES 6

- 6 large skinless chicken thighs, bone in

- 2 tbsp plain flour

- 2 tsp paprika

- 2 tbsp olive or sunflower oil

- 1 large onion, finely chopped

- 1 large red pepper, deseeded and finely diced

- 2 garlic cloves, crushed

- 2 tsp tomato purée

- 30g (1oz) sun-blushed tomatoes, chopped

- 150ml (¼ pint) white wine

- 150ml (¼ pint) chicken stock

- 150ml (¼ pint) pouring double cream

- 150g (5oz) baby spinach

- 55g (2oz) Parmesan, grated

Mary’s Tips

- * Can be made up to a day ahead.

- * Freezes well.

Place the chicken thighs in a bowl. Add the flour and paprika and season well with salt and freshly ground black pepper. Toss together to coat.

Heat the oil in a large, deep frying pan over a high heat. Add the chicken and fry for 3–4 minutes on each side, until browned and crisp. Set aside on a plate.

Add the onion and pepper to the unwashed pan and fry for 4–5 minutes over a medium heat, until soft. You may need a little more oil. Add the garlic and fry for 30 seconds.

Stir in the purée, tomatoes, wine and stock and bring up to the boil. Return the chicken to the pan with any resting juices, cover, reduce the heat and simmer for about 30 minutes, until tender.

Add the cream and spinach to the pan and stir until wilted. Remove from the heat, sprinkle with the cheese and serve piping hot.

TUSCAN CHICKEN

DUCK BREAST WITH STIR-FRY VEGETABLES AND CASHEW SAUCE

Duck breasts are a favourite of mine when served pink; they are so tender and delicious. We often serve a classic French sauce alongside but this stir-fry works well.

SERVES 4

- 4 × 125g (4½oz) duck breasts

- 1 red pepper, deseeded and thinly sliced

- 3 thin courgettes, sliced into thin batons

- 1 large carrot, peeled and sliced into thin batons

- 1 bunch of spring onions, thinly sliced

CASHEW SAUCE

- 50ml (2fl oz) soy sauce

- 1 tbsp sesame oil

- 1 garlic clove

- 3 tbsp runny honey

- 55g (2oz) unsalted cashew nuts, roughly chopped

- 1 tsp cornflour

Mary’s Tips

- * Cashew sauce can be made up to a day ahead.

- * Not suitable for freezing.

- * Save some of the rendered duck fat in a small bowl, cover and leave to set in the fridge. Use to cook roast potatoes.

Heat a large frying pan until hot.

Score the fat of the duck and season well with salt and freshly ground black pepper.

Place the duck skin side down into the pan. Reduce the heat and cook very slowly for about 10 minutes, until the fat has rendered down and the skin is crisp. Turn the breasts over and cook for about 3 minutes for medium rare. Transfer to a warm plate and cover with foil. While the duck is resting, make the sauce.

Add all the sauce ingredients except the cornflour to a jug. Whiz with a hand blender until smooth, then pour into a small saucepan. Mix the cornflour with a little water in a bowl and stir until smooth. Pour into the saucepan and place over a medium heat. Stir until the sauce has thickened.

Meanwhile, pour off any excess duck fat from the frying pan. Add all the vegetables to the pan and stir-fry over a high heat for a 3–5 minutes, until the vegetables are just cooked, but with a crunch.

Season the vegetables and carve the duck into slices. Serve them together with the sauce.

DUCK BREAST WITH STIR-FRY VEGETABLES AND CASHEW SAUCE

Recipe List

SHEPHERD’S PUFF PASTRY PIE

LAMB AND CHICKPEA SPICED STEW

ROAST RACK OF LAMB WITH CELERIAC PURÉE

SUNDAY BEST MINTED LAMB

CHIPCHIP CASSOULET

SPICY PORK WITH SWEET POTATO AND BLACK-EYED BEANS

LOIN OF STUFFED PORK WITH CRACKLING AND WHITE WINE GRAVY

BEEF BOURGUIGNON PIE

BLACK BEAN BEEF NOODLE STIR-FRY

STICKY SHORT BEEF RIBS AND LEMON COLESLAW

FILLET STEAK FOR TWO WITH GREEN PEPPERCORN AND BRANDY SAUCE

SHEPHERD’S PUFF PASTRY PIE

Think of classic shepherd’s pie but with a cheat’s pastry top. If your dish is deep, you may need to use a pie funnel or small teacup in the centre of the mince (put this in place before you top with pastry); this allows the steam to escape and prevents the pastry from becoming soggy.

SERVES 6

- 2 tbsp sunflower oil

- 2 large onions, roughly chopped

- 2 celery sticks, finely chopped

- 2 carrots, peeled and finely diced

- 1 garlic clove, crushed

- 1kg (2¼lb) lean minced lamb

- 55g (2oz) plain flour

- 300ml (½ pint) red wine

- 250ml (9fl oz) lamb or beef stock

- 2 tbsp Worcestershire sauce

- A few drops of gravy browning

- 2 tbsp chopped thyme leaves

- 1 tbsp redcurrant jelly

- 250g (9oz) chestnut mushrooms, sliced

- 1 × 375g packet of ready-rolled all-butter puff pastry

- 1 egg, beaten

Mary’s Tips

- * Can be assembled up to 4 hours ahead.

- * Freezes well uncooked.

Preheat the oven to 160°C/140°C Fan/Gas 3. You will need a 2.4 litre (4 pint) wide-based shallow ovenproof dish.

Heat 1 tablespoon of the oil in a large, deep frying pan over a medium-high heat. Add the onions, celery and carrots and fry for 5 minutes. Stir in the garlic and fry for 30 seconds. Add the lamb mince and use two spoons to break up any large lumps as it cooks. Fry for 5–6 minutes until brown.

Sprinkle over the flour and stir into the mince. Gradually blend in the red wine and stock. Bring up to the boil, stirring until thickened. Add the Worcestershire sauce, gravy browning, chopped thyme and redcurrant jelly and stir well. Transfer to the ovenproof dish, cover with foil or a lid and place in the oven for about 1 hour, until tender.

Place the mushrooms and the remaining oil in the pan and fry until the liquid has evaporated from the mushrooms. Season with salt and freshly ground black and add to the lamb mince. Set aside until cold.

Increase the oven temperature to 220°C/200°C Fan/Gas 7.

Unroll the pastry and trim to slightly bigger that the surface of the dish. Brush the inside edge of the dish (above the mince) with water. Place the pastry on top of the cold mince and press to stick the pastry to the sides of the dish. Trim and fork the edge. Score the pastry heavily in a crisscross pattern and brush the top with beaten egg. Bake in the preheated oven for 30–35 minutes until puffed up and golden brown.

SHEPHERD’S PUFF PASTRY PIE

LAMB AND CHICKPEA SPICED STEW

This is even better made the day before so the flavour can infuse and develop. Served with a green salad or green vegetables, it’s easy to eat from a bowl, so great for a crowd. Preserved lemons are easy to buy or to preserve yourself. They are a great store-cupboard ingredient to have on hand to add zing to dishes, such as salads and dressings, in place of fresh lemon. We love them in a slow-cooked stew to give them time to infuse.

SERVES 6–8

- 1–2 tbsp sunflower oil

- 900g (2lb) lamb neck fillet or lean boneless leg of lamb or shoulder, cut into 2.5cm (1in) pieces

- 1 large onion, roughly chopped

- 2 celery sticks, finely sliced

- 3 fat garlic cloves, crushed

- 1 tsp ground ginger

- 1 tsp ground cinnamon

- 1 tbsp paprika

- 2 tbsp runny honey

- 2 × 400g tins chopped tomatoes

- 2 preserved lemons, finely chopped

- 1 × 400g tin chickpeas, rinsed and drained

- Small handful of flat-leaf parsley, chopped, to garnish

Mary’s Tips

- * Can be made up to a day ahead.

- * Freezes well cooked.

Preheat the oven to 160°C/140°C Fan/Gas 3.

Heat 1 tablespoon of the oil in a large, deep ovenproof frying pan or flameproof casserole and brown the lamb in batches. Remove with a slotted spoon and set aside.

Add another tablespoon of oil to the pan, if needed, along with the onion, celery and garlic. Stir then cover with a lid and cook over a gentle heat for 10–15 minutes, until softened.

Increase the heat and add the spices, honey, tomatoes, preserved lemons and chickpeas to the pan.

Return the browned lamb and any resting juices to the pan and bring to the boil. Season with salt and freshly ground black pepper, cover and transfer to the oven for about 1½–2 hours, until the meat is very tender.

Check the seasoning and sprinkle with chopped parsley to serve.

LAMB AND CHICKPEA SPICED STEW

ROAST RACK OF LAMB WITH CELERIAC PURÉE

Rack of lamb is such a special cut of meat. Tender and delicate, it makes for a smart dish when served with this celeriac purée. The timings we’ve given are based on cooking a 400g (14oz) rack of lamb.

SERVES 6

- 2 small racks of lamb (French-trimmed)

- 1 tbsp sunflower oil

- 2 tbsp chopped thyme leaves

- 1 tbsp chopped flat-leaf parsley

- A knob of butter

- 4 bay leaves

CELERIAC PURÉE

- 30g (1oz) butter

- 1 small onion, chopped

- 450g (1lb) celeriac, peeled and diced (peeled weight)

- 200ml (⅓ pint) chicken stock

- 115g (4oz) full-fat crème fraîche

Mary’s Tips

- * The celeriac purée can be made up to 4 hours ahead. Reheat gently in a pan.

- * Brown the lamb up to 2 hours ahead.

- * Not suitable for freezing.

Preheat the oven to 200°C/180°C Fan/Gas 6.

Place the lamb racks on a board. Mix the oil, thyme and parsley in a small bowl, then rub into the meat. Season well with salt and freshly ground pepper.

Place a frying pan over a high heat until hot. Add the butter and, when foaming, add the lamb and brown on both sides until just seared and golden but not cooked.

Place the bay leaves in a small roasting tin. Rest the lamb on top and roast in the oven for 15–20 minutes for medium-rare. Transfer to a warm plate, cover with foil and leave to rest for about 5–10 minutes.

Meanwhile, to make the celeriac purée, melt the butter in a saucepan over a medium heat. Add the onion and fry for a few minutes. Add the celeriac and fry for 2 minutes. Pour in the stock, season, cover with a lid and bring up to the boil. Simmer for about 15 minutes until tender.

Remove from the heat and blend until completely smooth using a hand blender. Add the crème fraîche and whiz again to combine. Check the seasoning and set aside.

Spread a pool of hot celeriac purée on a plate. Carve the lamb (between the chops) and serve on top of the celeriac with a green vegetable alongside.

ROAST RACK OF LAMB WITH CELERIAC PURÉE

SUNDAY BEST MINTED LAMB

The classic flavours of mint and redcurrant jelly are used here to make a delicious lamb stew. You could use lamb leg if you can’t get neck fillet.

SERVES 6

- 2 tbsp sunflower oil

- 1.2kg (2lb 12oz) lamb neck fillet, cut into 5cm (2in) pieces

- 4 large banana shallots, sliced

- 1 leek, trimmed and sliced

- 2 carrots, peeled and diced

- 3 large garlic cloves, crushed

- 55g (2oz) plain flour

- 350ml (12fl oz) red wine

- 300ml (½ pint) chicken stock

- 1 tbsp Worcestershire sauce

- 2 tbsp redcurrant jelly

- 2 tbsp mint sauce

- 1 tbsp soy sauce

- A large knob of butter

- 250g (9oz) chestnut mushrooms, halved

Mary’s Tips

- * Can be made up to a day ahead. Add the mushrooms to serve.

- * Freezes well cooked.

Preheat the oven to 160°C/140°C Fan/Gas 3.

Heat the oil in a deep ovenproof frying pan or flameproof casserole. Fry the lamb in two batches over a high heat until browned. Remove with a slotted spoon and set aside.

Add the shallots, leek and carrots to the pan and fry for a few minutes over a high heat. Stir in the garlic and fry for 30 seconds.

Measure the flour into a bowl. Add the wine and whisk until smooth. Pour the stock and the red wine mixture into the pan with the vegetables and bring up to the boil. Stir until thickened. Add the Worcestershire sauce, redcurrant jelly and the mint and soy sauces.

Return the lamb to the pan and any resting juices, and stir. Season with salt and freshly ground black pepper, boil for a few minutes, then cover with a lid. Transfer to the oven for about 1½ hours until the lamb is tender.

Heat the butter in a small frying pan over a high heat. Add the mushrooms and fry until browned. Stir into the stew and check the seasoning.

Serve with mashed potatoes and a green vegetable.

SUNDAY BEST MINTED LAMB

CHIPCHIP CASSOULET

Chipolata sausages are often forgotten in favour of fat gourmet sausages, but they are perfect for this recipe as they don’t release too much fat. Chipotles are dried, smoked jalapeño chillies, and chipotle chilli paste has a smoky, sweet, spicy flavour. This cassoulet is ideal for a gang of teenagers.

SERVES 6

- 2 tbsp sunflower oil

- 12 chipolata sausages

- 2 onions, thinly sliced

- 2 garlic cloves, crushed

- 1 red pepper, deseeded and cut into 3cm (1¼in) pieces

- 1 tsp chipotle paste

- 2 tsp sweet smoked paprika

- 1 tbsp tomato purée

- 100ml (3½fl oz) white wine

- 200ml (⅓ pint) chicken stock

- 1 x 400g tin baked beans

- 275g (10oz) cherry tomatoes

Mary’s Tips

- * Can be made up to 8 hours ahead.

- * Freezes well cooked.

Heat 1 tablespoon of the oil in a deep frying pan or flameproof casserole over a high heat. Add the sausages and fry until they are evenly browned. Transfer to a plate.

Add the remaining oil to the pan, if needed. Stir in the onions, garlic and pepper and fry for a few minutes. Stir in the chipotle paste, smoked paprika and tomato purée.

Pour in the wine and stock and add the baked beans. Return the sausages to the pan, cover with a lid and bring up to the boil. Reduce the heat and simmer gently for about 25 minutes.

Add the tomatoes and return to the heat to simmer for a few minutes, until the tomatoes are soft, but still have their shape.

Serve hot with mashed or jacket potatoes.

CHIPCHIP CASSOULET

SPICY PORK WITH SWEET POTATO AND BLACK-EYED BEANS

A great stew to make ahead and it’s perfect for sharing. You’ll just need a green vegetable to serve alongside.

SERVES 6

- 2 tbsp sunflower oil

- 1kg (2¼lb) pork shoulder, cut into about 2.5cm (1in) pieces

- 2 large onions, thinly sliced

- 1 green pepper, deseeded and diced

- 2 large garlic cloves, crushed

- ½–1 red chilli, deseeded and finely chopped

- 1 tbsp each ground cumin, ground coriander and paprika

- 2 x 400g tins chopped tomatoes

- 200ml (⅓ pint) chicken stock

- 2 tbsp tomato purée

- 2 tsp caster sugar

- 1 x 400g tin black-eyed beans, rinsed and drained

- 1 large sweet potato, peeled and cut into 2cm (¾in) cubes

Mary’s Tips

- * Can be partly made up to 2 days ahead. Add the beans and sweet potato and finish cooking when reheating.

- * Freezes well without the beans and sweet potato.

Preheat the oven to 160°C/140°C Fan/Gas 3.

Heat the oil in a large ovenproof frying pan or flameproof casserole over a high heat. Add the pork and fry in batches for 3–4 minutes, until sealed and browned. Remove with a slotted spoon and set aside.

Add the onions and pepper to the pan and fry for 5 minutes, until softened. Add the garlic, chilli and spices and fry for a few seconds, then stir in the tomatoes, stock, purée and sugar.

Return the pork and any resting juices to the pan and season with salt and freshly ground black pepper. Bring up to the boil, stirring, then cover with a lid and transfer to the oven for about 1 hour.

Add the rinsed beans and the sweet potato to the stew and return to the oven for 30–45 minutes, or until the pork is tender and the potatoes are cooked.

SPICY PORK WITH SWEET POTATO AND BLACK-EYED BEANS

LOIN OF STUFFED PORK WITH CRACKLING AND WHITE WINE GRAVY

This is a pork loin stuffed with a superb green filling but, as the loin is hollowed out, you don’t have the difficulty of tying up and removing string at the end. I’ve added a new way to make foolproof crackling. Slicing the fat into strips before cooking ensures everyone will be able to have some crackling and there’s no messy cutting at the end.

SERVES 6

- 1.7kg (3½lb) boned loin of pork, skin scored

STUFFING

- A knob of butter

- 1 small onion, finely chopped

- 2 garlic cloves, crushed

- 1–2 pork sausages

- 3 heaped tbsp chopped flat-leaf parsley

- 1 tbsp chopped thyme leaves

GRAVY

- 100ml (3½fl oz) white wine

- 450ml (¾ pint) good-quality stock

- 3 tbsp plain flour

- A dash of Worcestershire sauce

- 1 tbsp apple sauce from a jar

- Gravy browning (optional)

Mary’s Tips

- * The loin can be stuffed up to a day ahead.

- * Not suitable for freezing.

Preheat the oven to 200°C/180°C Fan/Gas 6 and line a large, deep roasting tin with non-stick baking paper.

First make the stuffing. Melt the butter in a large frying pan over a medium heat. Add the onion and garlic and fry for 2–3 minutes. Lower the heat, cover with a lid and simmer for about 10 minutes, stirring occasionally, until softened. Season with salt and freshly ground black pepper and set aside until cold.

Remove the sausage meat from the skin and add the meat to the cold onion. Sprinkle in the parsley and thyme, season and mix well (it is easiest to do this with your hands).

Remove the scored skin and a thin layer of fat from the pork using a very sharp knife (leaving a good layer of fat over the whole joint). Snip the skin into strips with kitchen scissors.

Place the pork on the worktop fat side down, make a deep incision through the eye of the lean pork loin with a sharp knife, turning it to make a tunnel. Fill the tunnel with the stuffing, packing it in with your fingers from either end.

Place the joint on one side of the lined roasting tin and the strips of skin on the other. Sprinkle everything with salt and roast in the oven for about 1¼–1½ hours until the juices run clear. The thin strips of crackling should be golden and crisp. Transfer the pork to a serving plate, cover with foil and leave to rest.

Carefully pour the fat from the roasting tin into a small bowl. Remove the baking paper and discard.

Pour the wine and stock into the roasting tin and place over a high heat. Bring up to the boil.

Meanwhile, measure 3 tablespoons of pork fat from the bowl into a medium saucepan and all the flour. Whisk over a medium heat for a few seconds. Carefully pour the hot stock and wine into the saucepan, whisking all the time, until the gravy has boiled and thickened. Add the Worcestershire sauce, apple sauce and gravy browning, if using, and pour the gravy into a warm jug.

Carve the pork and serve with the crackling and gravy.

LOIN OF STUFFED PORK WITH CRACKLING AND WHITE WINE GRAVY

BEEF BOURGUIGNON PIE

Beef Bourguignon, the classic French beef stew with red wine, is famous. Adding a pastry top makes it extra special an substantional. If you have a pie funnel, sit it in the centre of the meat, before adding the pastry – this allows the steam to release, preventing the pastry from going soggy. It’s old-fashioned but very useful! As not everyone has a pie funnel, we’ve suggested making a cross in the centre of the pastry here instead.

SERVES 6

- 600ml (1 pint) red wine

- 2 tbsp sunflower oil

- 800g (1lb 12oz) braising beef, cut into 4cm (1½in) cubes

- 200g (7oz) smoked diced bacon lardons

- 500g (1lb 2oz) baby shallots, peeled but kept whole

- 3 garlic cloves, crushed

- 400g (14oz) button mushrooms

- 55g (2oz) plain flour

- 150ml (¼ pint) cold beef stock

- 1 tbsp tomato purée

- 2 tbsp chopped thyme leaves

- 3 bay leaves

- 1 tbsp redcurrant jelly

- 1 × 500g block of all-butter puff pastry

- 1 egg, beaten

Mary’s Tips

- * Can be made up to 5 hours ahead.

- * Freezes well uncooked

You will need a 2 litre (3½ pint) ovenproof dish, ideally with a lip.

Pour the wine into a saucepan. Bring to the boil and reduce by a third (to give 400ml/14fl oz). This gives a more intense flavour.

Meanwhile, heat the oil in a large, deep ovenproof frying pan or flameproof casserole over a high heat. Add the beef and brown in batches. Remove with a slotted spoon and set aside.

Add the bacon and shallots to the pan and fry over a high heat for a 3–4 minutes, until brown. Stir in the garlic and mushrooms and fry for few minutes.

Measure the flour into a bowl. Pour in the cold stock and whisk until smooth. Add the stock and reduced wine to the pan and bring up to the boil, whisking until thickened. Stir in the purée, thyme, bay and jelly.

Return the beef and any resting juices to the pan and bring to the boil. Cover with a lid and cook in the oven for about 2½ hours until tender.

Transfer the stew to the ovenproof dish, remove the bay leaf and set aside to cool. Chill in the fridge.

Preheat the oven to 160°C/140°C Fan/Gas 3.

Roll out the pastry on a floured work surface to about 5cm (2in) bigger than the ovenproof dish. Trim a strip from the edges. Wet the lip or edge of the dish with water, then stick the pastry strips on top. Brush the strips with beaten egg, then carefully lift the sheet of pastry over the filling. Press down around the edges to seal. (If your dish is deep, you may need to use a pie funnel or small teacup in the centre of the meat – put this in place before you top with pastry. Lift the pastry over the top and poke the pie funnel through the centre.)

Trim, crimp and flute the edges of the pastry. If you don’t have a pie funnel, use a sharp knife to make a little cross in the centre of the pie. Brush the top with beaten egg and decorate with any trimmings.

Increase the oven temperate to 220°C/200°C Fan/Gas 7 and bake the pie for 35–40 minutes, until golden brown on top and hot in the middle.

Serve with vegetables.

BEEF BOURGUIGNON PIE

BLACK BEAN BEEF NOODLE STIR-FRY

Choose sirloin, rump or fillet steak for this recipe. Sliced thinly and cooked quickly, it will be tender. Find black bean sauce in the Asian section of the supermarket.

SERVES 4-6

- 3 tbsp sunflower oil

- 350g (12oz) sirloin or rump steak, sliced into very thin strips

- 120g (4¼oz) medium egg noodles

- 3 large banana shallots, sliced

- 1 red pepper, deseeded and thinly sliced

- 200g (7oz) closed-cup mushrooms, halved or quartered if large

- 5 spring onions, sliced

SAUCE

- 100ml (3½fl oz) black bean sauce

- ½ tsp sesame oil

- 2 tbsp soy sauce

- 2 garlic cloves, crushed

- 1 tsp grated fresh root ginger

Mary’s Tips

- * Best made and served immediately.

- * Not suitable for freezing.

Measure the sauce ingredients into a bowl and mix to combine.

Heat the oil in a large frying pan over a high heat. When the oil is very hot, add the steak and fry quickly until golden, but still pink. Using a slotted spoon, transfer to a plate.

Meanwhile, cook the noodles in boiling water according to the packet instructions. Drain and set aside.

Place the shallots, pepper and mushrooms in the pan and fry for a few minutes. Add the cooked noodles and pour in the sauce. Toss over the heat.

Return the beef to the pan and season with freshly ground black pepper. Spoon into bowls and sprinkle with spring onions to serve.

BLACK BEAN BEEF NOODLE STIR-FRY

STICKY SHORT BEEF RIBS AND LEMON COLESLAW

These short ribs are readily available and a great and different way to serve slow-cooked beef. They do take a long time, so plan ahead. Use red cabbage in the coleslaw but, if preferred, try finely shredded white cabbage.

SERVES 6

- 1.5kg (3lb 5oz) beef short ribs

MARINADE

- 100ml (3½fl oz) ketchup

- 75ml (2½fl oz) apple juice

- 2 tbsp Worcestershire sauce

- 1 tbsp white wine vinegar

- 4 tbsp maple syrup

- 2 tbsp soy sauce

- 4 garlic cloves, crushed

- A good pinch of dried chilli flakes

COLESLAW

- 8 tbsp mayonnaise

- Juice of ½ lemon

- 1 tbsp Dijon mustard

- ½ garlic clove, crushed

- ½ red cabbage, finely shredded

- 2 large carrots, peeled and coarsely grated

- 2 celery sticks, finely sliced

- 2 spring onions, finely sliced

Mary’s Tips

- * Cook the ribs in the pan up to 8 hours ahead. Roast in the oven to become sticky to serve.

- * Coleslaw can be made up to a day ahead.

- * Not suitable for freezing.

To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the shorts ribs and toss to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate.

Preheat the oven to 150°C/130°C Fan/Gas 2.

Transfer the ribs and the marinade into a deep ovenproof saucepan or flameproof casserole. Add 200ml (⅓ pint) water so only the bones are sticking above the liquid. Cover with a lid and bring up to the boil.

Transfer to the oven for about 3½ hours, or until the ribs are tender. Remove from the oven and leave to cool in the pan for about 1 hour.

Line a small roasting tin with non-stick baking paper. Remove the ribs from the marinade, give them a shake and sit on the paper in the tin.

Skim the fat from the marinade in the pan and discard. Heat the marinade over a high heat and reduce the liquid by half. Pour the sauce over the ribs in the tin.

Increase the oven temperature to 200°C/180°C Fan/Gas 6 and roast the ribs for about 15 minutes until dark brown and sticky.

Meanwhile, to make the coleslaw, measure the mayonnaise, lemon juice, mustard and garlic into a large bowl. Mix and season well with salt and freshly ground black pepper.

Add the cabbage, carrots, celery and spring onions and toss to coat everything well. Spoon into a serving bowl.

Serve the sticky ribs in a bowl alongside the coleslaw with jacket potatoes and corn on the cob (see photo on pages 160–1).

STICKY SHORT BEEF RIBS AND LEMON COLESLAW

FILLET STEAK FOR TWO WITH GREEN PEPPERCORN AND BRANDY SAUCE

Sharing is not just for a party. The best and most special of sharing moments can be for two, so this fillet steak recipe is as much about the food as it is about the time spent together. Green peppercorns are soft peppercorns in brine, sold in a jar or a can. If preferred, you could use crushed black peppercorns.

SERVES 2

- 2 × 150g (5oz) centre cut fillet steaks

- 30g (1oz) butter

SAUCE

- 2 banana shallots, finely chopped

- 3 tbsp brandy

- 2 tsp Dijon mustard

- A good dash of Worcestershire sauce

- 100ml (3½fl oz) pouring double cream

- 1 tsp green peppercorns, crushed

- 1 tbsp chopped flat-leaf parsley

Mary’s Tips

- * The sauce can be made up to 12 hours ahead.

- * Not suitable for freezing.

- * Buy fillets of an equal size and shape so they cook at the same rate.

Beat out the steaks using the palm of your hand to about 1.5cm (⅔in) thick. Season well with salt and freshly ground black pepper.

Heat a large frying pan over a high heat until hot. Add half the butter and, as it sizzles, add the steaks to the pan. Fry for 1½ minutes on each side for medium rare. Transfer to a plate, cover with foil and keep warm.

Add the remaining butter and the shallots to the pan and cook for 3–4 minutes over a low heat until softened.

Pour in the brandy and bubble for a moment. Stir in the mustard, Worcestershire sauce and cream, bring to the boil, season with salt and add the green peppercorns. The sauce should be the consistency of pouring cream; if it is a bit thick, add a little water. Taste and add more peppercorns, if liked.

Add the parsley and any resting juices to the sauce and serve with the fillet steak.

FILLET STEAK FOR TWO WITH GREEN PEPPERCORN AND BRANDY SAUCE

Recipe List

VEGETABLE PAD THAI

CELERY, BLUE CHEESE AND SAGE RISOTTO

PROVENCE TOMATO AND GARLIC PISTOU TART

PORCINI, WILD MUSHROOM AND WATERCRESS GRATIN

SPAGHETTI WITH PEAS AND PESTO

FIVE VEG PASTA

GARDENER’S STUFFED SQUASH

CURRIED SQUASH AND PANEER FILO SAMOSAS

SABZI VEGETABLE CURRY

MAJORCAN-STYLE ONE POT VEGETABLES

CAULIFLOWER POTATO CAKES WITH PARMESAN SAUCE

VEGETABLE PAD THAI

Commonly served as street food in Thailand, this noodle dish is very popular in the West, too. Tamarind paste is a sweet and sour paste made from the tamarind fruit. It is more traditional to serve this without the omelette. Or you could fry an egg and serve that on top of each portion, if you wish.

SERVES 4

- 3 tbsp sunflower oil

- 3 eggs, beaten

- 200g (7oz) flat rice noodles

- 1 large carrot, peeled and sliced into matchsticks

- 1 red pepper, deseeded and thinly sliced

- 3 large banana shallots, sliced

- ½ red chilli, deseeded and finely chopped

- Small bunch of coriander, roughly chopped

- 115g (4oz) fresh bean sprouts

- 75g (3oz) salted peanuts, chopped

SAUCE

- 2 tbsp soy sauce

- 3 tbsp fish sauce

- 2 tbsp light muscovado sugar

- 2 tsp tamarind paste

- 3 garlic cloves, crushed

- 2 tbsp sweet chilli sauce

- Juice of 1 large lime

Mary’s Tips

- * Prep the ingredients and cook to serve.

- * Not suitable for freezing.

Mix all the sauce ingredients together in a small bowl and set aside.

Heat a large frying pan or wok over a medium-high heat. Add 1 tablespoon of the oil and the eggs and swirl them around the pan to make a thin flat omelette. Cook for 2–3 minutes until set, then flip over and cook for another minute. Transfer to a board and slice into very thin strips.

Cook the noodles in boiling water according to the packet instructions. Drain and refresh under cold water. Drain again.

Heat the remaining oil in the large frying pan over a high heat. Add the carrot, pepper and shallots and fry for 4–5 minutes. Add the chilli and fry for 30 seconds. Add the cooked noodles and toss everything together.

Pour in the sauce, season with freshly ground black pepper and toss over the heat quickly until well mixed and heated through.

Add the coriander, bean sprouts, peanuts and strips of omelette and serve at once.

VEGETABLE PAD THAI

CELERY, BLUE CHEESE AND SAGE RISOTTO

A complete midweek meal, prepared and cooked in under three-quarters of an hour. You can use any blue cheese you have leftover or choose the one you like best.

SERVES 4

- 2 tbsp olive or sunflower oil

- 2 onions, finely chopped

- 5 celery sticks, diced

- 2 garlic cloves, crushed

- 200g (7oz) small chestnut mushrooms, sliced

- 275g (10oz) risotto rice

- 250ml (9fl oz) white wine

- 750ml (1⅓ pints) hot vegetable stock

- 150g (5oz) frozen petits pois

- 115g (4oz) blue cheese, e.g. Stilton or dolcelatte, coarsely grated

- 2 tbsp chopped sage, plus a few extra leaves to garnish

- A knob of butter

Mary’s Tips

- * Best made and served.

- * Not suitable for freezing.

Heat the oil in a deep frying pan over a high heat. Add the onions and celery and fry for 4–5 minutes, to soften. Add the garlic and mushrooms and fry for a further 2–3 minutes. Add the rice and stir into the vegetables.

Pour in the wine and let it bubble for 1–2 minutes until reduced. Add a ladleful of the hot stock and continue to add all the stock, a little at a time, until the liquid has absorbed. This will take about 15–20 minutes.

Add the petits pois and cook for a few minutes. Turn off the heat and stir in the cheese and sage. Season with a little salt and plenty of ground black pepper. Leave to stand for 2 minutes until the cheese has melted.

Melt the butter in a small pan over a high heat and fry a few sage leaves until crisp.

Serve the risotto hot in warm bowls with the crispy sage leaves to garnish.

CELERY, BLUE CHEESE AND SAGE RISOTTO

PROVENCE TOMATO AND GARLIC PISTOU TART

With thin cheesy pastry and juicy roasted tomatoes, this is the perfect tart for sharing on lazy sunny days with a glass of rosé and memories of French holidays! Pistou is a French garlic and basil sauce, similar to Italian pesto. In Provence there is also a traditional soupe au pistou which uses the same flavours.

SERVES 6–8

CHEESE PASTRY

- 175g (6oz) plain flour, plus extra for dusting

- 115g (4oz) butter, cubed

- 55g (2oz) Parmesan, grated

- 1 egg, beaten

FILLING

- 1kg (2¼lb) medium-sized ripe tomatoes, thickly sliced

- 4 tbsp olive oil

- 5 garlic cloves, halved

- 3 tbsp sun-dried tomato paste

- 115g (4oz) Brie, cut into thin slices

PISTOU

- 2 garlic cloves

- 2 tsp sea salt

- Small bunch of basil (15g/½oz)

- Small bunch of mint, leaves picked (15g/½oz)

- 75ml (2½fl oz) olive oil

- A squeeze of fresh lemon juice

Mary’s Tips

- * It is important to use a large roasting tin for the tomatoes, so they are not piled on top of each other. Having enough space in the tin allows the liquid to evaporate.

- * Can be made up to 8 hours ahead and warmed to serve. Pistou can be made up to 2 days ahead.

- * Not suitable for freezing.

Preheat the oven to 200°C/180°C Fan/Gas 6. You will need a 33 × 23cm (13 × 9in) Swiss roll tin.

To make the pastry, measure the flour, butter and Parmesan into a food processor. Whiz until breadcrumb stage. Add the egg and ½ tablespoon of water and whiz again until the mixture comes together. Tip out on to a floured work surface and knead gently into a ball. Roll the pastry out thinly and use it to line the base and sides of the tin. Prick the base with a fork and chill in the fridge for 30 minutes.

Arrange the tomatoes in a single layer in a large roasting tin.

Place the oil and garlic in a small bowl. Swirl around to coat the garlic in the oil, then pour the oil over the tomatoes. Tuck the cloves between the sliced tomatoes and season well with salt and freshly ground black pepper.

Line the pastry with non-stick baking paper and fill with baking beans. Slide on to the middle shelf of the oven. Place the tomatoes on the top shelf and cook both for 20 minutes. Take the pastry case out of the oven and remove the paper and beans. Return the pastry to the oven with the tomatoes for another 5–10 minutes, until the pastry case has dried out and the tomatoes are soft but not mushy. Leave them both to cool slightly in the tins.

Spread the sun-dried tomato paste over the base of the pastry, then carefully arrange the roasted tomatoes in neat rows on top, making sure not to add too much of the juice from the roasting tin. Scatter the garlic cloves over the top and season again. Return to the oven for 10-15 minutes, until the tomatoes are lightly tinged.

Meanwhile, to make the pistou, place the garlic, salt and herbs in a food processor and whiz. While the processor is still whizzing, slowly pour in the olive oil to make a soft paste. Add a splash of lemon juice.

Lay the slices of Brie over the warm tart and return to the oven for 3–4 minutes to melt a little.

Drizzle over the pistou and serve warm with a dressed green salad (see photo on pages 172–3).

PROVENCE TOMATO AND GARLIC PISTOU TART

PORCINI, WILD MUSHROOM AND WATERCRESS GRATIN

I am not a huge fan of kale, but I have been persuaded to use it as I know it is loved by many. I think young kale has the best flavour but you could use shredded kale instead. Serve in small portions, as it is rich.

SERVES 4

- 30g (1oz) dried porcini mushrooms

- 300ml (½ pint) boiling water

- 5 tbsp olive oil

- 55g (2oz) butter, plus 2 knobs for frying

- 350g (12oz) oyster mushrooms, thickly sliced

- 200g (7oz) button mushrooms, sliced

- 2 large garlic cloves, crushed

- 115g (4oz) young kale, thickly sliced

- 150g (5oz) watercress

- 55g (2oz) plain flour

- 400ml (14fl oz) milk

- 2 tbsp pouring double cream

- 115g (4oz) Parmesan, grated

Mary’s Tips

- * Can be assembled up to 5 hours ahead, ready to cook.

- * Not suitable for freezing.

Preheat the oven to 200°C/180°C Fan/Gas 6.

Place the dried porcini mushrooms in a jug. Add the boiling water and leave to soak for 30 minutes.

Place a large pan over a medium-high heat. Add 2 tablespoons of the oil, a knob of butter, half the mushrooms and half the garlic. Toss over the heat for 1–2 minutes, then cover with a lid and cook for 1 minute to release the liquid. Remove the lid and fry for 1 minute, until the mushrooms have softened. Transfer to a plate and repeat with the remaining mushrooms and garlic.

Place ½ tablespoon of oil in the pan over a medium heat. Add the kale and fry until wilted. Transfer to a plate and repeat the process with the watercress.

Strain the dried mushrooms, reserving the liquid, and roughly chop. Add to the other mushrooms and season.

Melt the 55g (2oz) butter in a saucepan over a medium heat. Add the flour and stir for a few seconds. Whisk in 200ml (⅓ pint) of the reserved porcini liquid and all the milk until thickened. Add the cream, half the cheese and season.

Spread half the mushrooms, half the kale and half the watercress over the base of an ovenproof dish. Mix the remaining vegetables with the sauce and pour over the top. Sprinkle with the remaining cheese and bake for about 25 minutes, until golden and bubbling around the edges.

PORCINI, WILD MUSHROOM AND WATERCRESS GRATIN

SPAGHETTI WITH PEAS AND PESTO

A quick and easy midweek pasta dish. Adding peas to the pesto gives a lovely natural fresh flavour. Use fresh garden peas, if you grow them, instead of petits pois. We have used cashew nuts instead of pine nuts in the pesto to give creaminess to the sauce.

SERVES 4–6

- 350g (12oz) spaghetti

PEA PESTO

- 250g (9oz) frozen petits pois

- 115g (4oz) unsalted cashew nuts

- 55g (2oz) Parmesan, grated, plus extra to serve (optional)

- 2 large garlic cloves, halved

- Large bunch of basil, roughly chopped

- 100ml (3½fl oz) olive oil

Mary’s Tips

- * Best made and served. The pea pesto can be made up to 6 hours ahead.

- * Not suitable for freezing.

Cook the peas in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Drain again.

Place half the peas in a small food processor and add the nuts, cheese, garlic and basil. Whiz until finely chopped. Slowly add the oil, a little a time, until you have a paste consistency. Season with salt to taste.

Cook the spaghetti in boiling salted water according to the packet instructions. Reserve 50ml (2fl oz) of the pasta water before draining.

Place the pesto in a large non-stick frying pan, add the reserved peas and the cooked spaghetti and a little of the pasta water. Toss everything over a high heat until well coated.

Season well with freshly ground black pepper and serve with extra Parmesan, if liked.

SPAGHETTI WITH PEAS AND PESTO

FIVE VEG PASTA

Served in a large dish, this is full of colour. If you like chilli, add one finely chopped red chilli for a little kick. Sit the bowl in the centre of the table and let everyone serve themselves.

SERVES 6

- 225g (8oz) penne

- 6 tbsp olive oil

- 1 medium courgette, sliced into thin batons

- 2 large red peppers, deseeded and thinly sliced

- 2 onions, finely sliced

- 3 garlic cloves, crushed

- 200g (7oz) button mushrooms, finely sliced

- 200g (7oz) sugar snap peas, halved lengthways

- Small bunch of basil, chopped

- 75g (3oz) Parmesan, grated

Mary’s Tips

- * Best made and served at once.

- * Not suitable for freezing.

Cook the pasta in boiling salted water according to the packet instructions. Drain well.

Heat a tablespoon of the oil in a large deep sauté pan over a high heat. Add the courgette and peppers and fry for a few minutes until starting to soften and brown. Remove with a slotted spoon and set aside.

Add 2 tablespoons of the oil and the onions to the pan and fry for a few minutes until almost soft. Add the garlic, mushrooms and sugar snap peas and stir-fry over a high heat for 3–4 minutes, until softening but still crisp.

Add the drained pasta, the remaining oil and the courgette and peppers to the pan. Season well with salt and freshly ground black pepper, and scatter in the basil and Parmesan. Toss over the heat until piping hot.

Tip into a large bowl and serve.

FIVE VEG PASTA

GARDENER’S STUFFED SQUASH

Very popular in South Africa and easy to grow here, the lovely, round, mini acorn or gem squash are perfect for this dish. If you can’t find mini squash, you could also use the round end of a butternut and save the narrow end to use another day. The courgette, mushroom and tomato stuffing makes this hearty and full of flavour, and if you are a keen gardener, are veg you might have grown at home. Serve one or two halves each.

SERVES 4–8

- 4 round mini squash, e.g. small acorn or gem squash

- 2 tbsp olive or sunflower oil

- 1 courgette, finely diced

- 200g (7oz) chestnut mushrooms, finely chopped

- 1 large garlic clove, crushed

- Finely grated zest of 1 small lemon

- 1 tbsp chopped mint leaves

- 3 medium tomatoes, deseeded and chopped

- 115g (4oz) feta, crumbled

- 55g (2oz) Parmesan, coarsely grated

Mary’s Tips

- * Can be assembled up to 6 hours ahead.

- * Not suitable for freezing.

Preheat the oven to 200°C/180°C Fan/Gas 6 and grease a large roasting tin.

Slice a thin sliver from the base and top of each squash (so they stand upright when halved) and cut each squash in half horizontally. Scoop out the seeds. Bring a large saucepan of water to the boil, add the squashes so they are submerged and boil for 8 minutes, until just tender. Drain well and place the squashes flesh side up in the prepared tin.

Meanwhile, to make the filling, heat the oil in a frying pan over a high heat. Add the courgette and mushrooms and fry for 4–5 minutes, until browned. Add the garlic, lemon zest, mint and tomatoes and fry for another minute. Season with salt and freshly ground black pepper and spoon into a bowl. Leave to cool slightly.

Add the feta to the courgette mixture and mix well. Divide between the squash halves and sprinkle each squash with Parmesan. Bake in the preheated oven for 25–30 minutes, until the cheese is golden and the squash is tender.

GARDENER’S STUFFED SQUASH

CURRIED SQUASH AND PANEER FILO SAMOSAS

The authentic way to cook a samosa is to deep-fry, but I prefer to bake them in the oven and use filo pastry – a Western twist!

MAKES 25

- 2 tbsp olive or sunflower oil

- 1 large onion, roughly chopped

- 500g (1lb 2oz) butternut squash, peeled and chopped into 1.5cm (⅔in) cubes (peeled weight)

- 2 tsp grated fresh root ginger

- 2 tsp mild curry powder

- 1 tbsp garam masala

- 1 tbsp mango chutney

- A squeeze of fresh lemon juice

- 115g (4oz) paneer cheese, cut into small cubes

- 2 tbsp chopped coriander

- 1 × 270g packet of filo pastry (about 5 sheets, each 46 × 26cm/18 ×10½in)

- 55g (2oz) butter, melted

Mary’s Tips

- * Can be made up to 8 hours ahead. Cook to serve.

- * Freeze well uncooked.

Heat the oil in a large frying pan. Add the onion and squash and fry over a medium heat for about 10 minutes, until the vegetables are softened. Add the ginger and spices and fry for another 2 minutes.

Spoon the vegetables into a bowl, add the mango chutney, lemon juice, paneer cheese and coriander and mix together. Season well with salt and freshly ground black pepper and leave to cool.

Preheat the oven to 200°C/180°C Fan/Gas 6 and line a baking sheet with non-stick baking paper.

Place one sheet of filo pastry on a work surface. Brush with melted butter. Divide the sheet into 5 equal strips measuring about 9 × 26cm (3½ ×10½in). Put one heaped tablespoon of filling at the top of one strip. Fold over to make a triangle and continue to fold until you reach the bottom of the pastry strip. Continue with the remaining sheets of filo and filling, to make 25 samosas.

Arrange the samosas on the prepared baking sheet and brush with a little butter. Cook in the oven for 20–25 minutes, until golden brown and crisp.

Serve hot with a chutney of your choice.

CURRIED SQUASH AND PANEER FILO SAMOSAS

SABZI VEGETABLE CURRY

A hearty, tomato-based North Indian-style dry curry full of vegetables and bursting with flavour. You can adapt the recipe to your preference – double up on some veg and leave others out, as long as they have a similar weight.

SERVES 6

- 2 tbsp sunflower oil

- 2 onions, sliced

- 3 garlic cloves, crushed

- 1 small green chilli, deseeded and finely chopped

- 4cm (1½in) piece of fresh root ginger, peeled and grated

- 1 tbsp garam marsala

- 1 tbsp medium curry powder

- 1 tsp each ground cumin and ground turmeric

- 225g (8oz) small new potatoes, halved or quartered if large

- 1 large aubergine, cut into large cubes

- 1 red pepper, deseeded and finely diced

- 1 large carrot, peeled and finely diced

- 2 celery sticks, finely sliced

- 300ml (½ pint) vegetable stock

- 1 x 400g tin chopped tomatoes

- 2–3 tbsp mango chutney

- 75g (3oz) frozen petits pois

Mary’s Tips

- * Can be made up to 2 days ahead.

- * Freezes well without peas.

Heat the oil in a large, deep frying pan over a medium-high heat. Add the onions and fry for 2–3 minutes. Add the garlic, chilli, ginger and spices and fry for 1–2 minutes. Add the potatoes, aubergine, pepper, carrot and celery and coat in the mixture.

Pour the stock and add the tomatoes into the pan, stir and bring to the boil. Cover with a lid, reduce the heat and simmer for about 30 minutes, until the potatoes are tender.

Stir in the mango chutney and season well with salt and freshly ground black pepper. Add the peas and cook for a few minutes.

Serve hot with basmati rice.

SABZI VEGETABLE CURRY

MAJORCAN-STYLE ONE POT VEGETABLES

A rustic dish of layered of potatoes, aubergines and peppers. Double up the recipe if there’s a crowd. This is good to cook ahead as it reheats well.

SERVES 6

- 2 large aubergines, sliced into rounds about 2cm (¾in) thick

- Olive oil, for cooking and drizzling

- 3 red peppers, deseeded and cut into pieces

- 700g (1lb 9oz) potatoes, peeled and cut into cubes

- 2 tsp ground cumin

- 2 onions, finely chopped

- ½–1 red chilli, deseeded and finely chopped

- 2 large garlic cloves, crushed

- 2 × 400g tin chopped tomatoes

- 1 tbsp tomato purée

- A dash of sugar

- Small bunch of coriander, chopped (optional)

Mary’s Tips

- * Can be made a day ahead and reheated. Add the chopped coriander to serve.

- * Not suitable for freezing.

Preheat the oven to 220°C/200°C Fan/Gas 7 and line two large baking sheets with non-stick baking paper.

Place the slices of aubergine on one of the baking sheets in a single layer. Brush both sizes with olive oil and season with salt and freshly ground black pepper. Place the peppers in one half of the second baking sheet and the potatoes on the other side. Drizzle both with oil and season. Place both baking sheets in the oven and roast for 30 minutes, until the vegetables are soft and tinged brown. Sprinkle the ground cumin over the potatoes and toss lightly together.

Reduce the temperature to 200°C/180°C Fan/Gas 6.

Heat 2 tablespoons of oil in a large saucepan over a high heat. Add the onions and fry for 3–4 minutes. Add the chilli and garlic and fry for a few seconds. Add the chopped tomatoes, purée and sugar and bring to the boil. Cover with a lid, reduce the heat and simmer for about 10 minutes. Season well.

Place half the potatoes in the base of an ovenproof dish. Scatter over the peppers and arrange a neat row of aubergines on top. Spoon half the tomato sauce over the vegetables and sprinkle with half the coriander, if using. Repeat with a second layer of potatoes, peppers and aubergines, finishing with a layer of tomato sauce. Cover with foil and bake in the preheated oven for about 30 minutes.

Remove the foil and sprinkle with the remaining coriander, if using, to serve.

MAJORCAN-STYLE ONE POT VEGETABLES

CAULIFLOWER POTATO CAKES WITH PARMESAN SAUCE

I just love anything with cauliflower, so adding it to a potato cake makes perfect sense to me! You must use full-fat crème fraîche, as reduced fat will give too thin a sauce.

MAKES 8

- 500g (1lb 2oz) potatoes, peeled and cubed

- 500g (1lb 2oz) cauliflower, chopped into florets

- 2 tsp Dijon mustard

- 115g (4oz) mature Cheddar, grated

- 2 tbsp chopped chives

- 6 spring onions, finely chopped

- 2 tbsp mayonnaise

- 75g (3oz) panko breadcrumbs

- Sunflower oil, for frying

PARMESAN SAUCE

- 200g (7oz) full-fat crème fraîche

- 55g (2oz) Parmesan, grated

- 2 tsp grainy mustard

- 2 tsp chopped chives

Mary’s Tips

- * Can be made up to 8 hours ahead.

- * Not suitable for freezing.

Place the potatoes in a saucepan of cold salted water. Cover with a lid and bring up to the boil. Boil for 10–15 minutes until tender. Drain well and mash.

Boil the cauliflower in salted water for 3 minutes. Drain and refresh under cold water. Drain again. Roughly chop into small pieces and set aside until cool enough to handle.

Mix the mustard, Cheddar, chives, spring onions, mayonnaise and 30g (1oz) of the breadcrumbs together in a bowl. Season well with salt and freshly ground black pepper. Stir in the potato and cauliflower. Shape into 8 cakes (like fishcakes). Coat each one in the remaining breadcrumbs and chill in the fridge for about 30 minutes before frying.

Meanwhile, make the sauce. Measure the crème fraîche into a saucepan and bring to the boil. Remove from the heat, add the cheese and mustard and stir until melted. Season well and stir in the chives.

Heat a little oil in a frying pan over a high heat. Add the cauliflower potato cakes and fry for 3–4 minutes on each side until golden and crispy.

Serve hot with the sauce.

CAULIFLOWER POTATO CAKES WITH PARMESAN SAUCE

Recipe List

CORONATION COLESLAW

GREEK SALAD WITH ASPARAGUS

NOODLE NORI SALAD

FOREST BEAN SALAD WITH HERB LEMON DRESSING

BROCCOLI AND QUINOA SALAD WITH FETA AND YOGHURT DRESSING

HISPI CABBAGE NOISETTE

LEEK AND POTATO GRATIN

GRILLED COURGETTES WITH GINGER CRUNCH

GARLIC ROASTED POTATOES WITH ROSEMARY

HARISSA ROASTED CHANTENAY CARROTS

ROASTED MEDITERRANEAN VEGETABLES WITH GOAT’S CHEESE

CORONATION COLESLAW

The lovely mild curry flavours of coronation chicken are used here as a sauce for coleslaw. We think it works really well and is great for sharing or a party. Traditionally, you’d use apricot jam, but mango chutney adds a first-class twist.

SERVES 4–6

- 500g (1lb 2oz) white cabbage, very finely shredded

- 3 carrots, peeled and coarsely grated or thinly sliced into very thin matchstick strips

- 1 small onion, very thinly sliced

- 300g (10½oz) celeriac, peeled and thinly sliced into very thin matchstick strips

- 3 celery sticks, thinly sliced

CORONATION SAUCE

- 8 tbsp mayonnaise

- 150ml (¼ pint) soured cream

- 2 tbsp mild curry powder

- 3 tbsp mango chutney

- Juice of 1 lemon

- Small bunch of coriander or flat-leaf parsley, chopped

Mary’s Tips

- * Keep up to 3 days in the fridge.

- * Not suitable for freezing.

- * For speed, use a food processor for chopping and slicing the vegetables.

Measure all the sauce ingredients into a large bowl and season with salt and freshly ground black pepper. Mix together to combine.

Place all the prepared vegetables in the bowl with the sauce and fold everything together until well coated. Cover with cling film and chill in the fridge for 1 hour before serving.

CORONATION COLESLAW

GREEK SALAD WITH ASPARAGUS

The choice of tomatoes available to us is wide, so choose different colours and flavours to make this a little different.

SERVES 4–6

- 8 asparagus spears

- 1 cucumber, peeled

- 270g (10oz) cherry tomatoes (use a variety of colours and types), halved

- 150g (5oz) feta, crumbled

- 70g (2½oz) pitted good-quality whole black olives

- 1 tbsp capers, drained

- Handful of mint leaves, left whole or roughly torn

- Juice of ½ lemon

- 4 tbsp olive oil

Mary’s Tips

- * Can be assembled up to 2 hours ahead. Dress and season to serve.

Remove the woody ends from the asparagus. Cut each spear in half. Bring a pan of salted water to the boil, add the asparagus and cook for 3 minutes. Drain and refresh in cold water. Drain again.

Slice the cucumber in half lengthways and remove the seeds with a teaspoon. Slice into crescents and place in a serving bowl. Add the tomatoes, feta, olives, capers, asparagus pieces and mint leaves. Toss everything together gently.

Drizzle with the lemon juice and olive oil, and season with sea salt and freshly ground black pepper to serve.

GREEK SALAD WITH ASPARAGUS

NOODLE NORI SALAD

This salad is perfect with the sushi platters on pages 78–81 or on its own or with cold meats. If you can’t get soba noodles, use bean thread noodles (these are very fine and opaque when cooked) or rice noodles. Nori is the Japanese word for seaweed, and it can be bought in flat sheets in all good supermarkets. Daikon are Japanese white radishes. If you can’t find any, use the common British red ones. All the vegetables should be sliced very, very thinly for a delicate salad.

SERVES 4–6

- 125g (4½oz) soba noodles

- 1 sheet nori (seaweed), finely shredded

- 2 daikon (or 5 red radishes), finely sliced

- 2 spring onions, finely sliced on the diagonal

- 1 small red pepper, deseeded and finely sliced into thin strips

- 1 large carrot, peeled and coarsely grated

- 1 celery stick, finely sliced

- 1 tbsp chopped flat-leaf parsley

DRESSING

- 2 tbsp pickled ginger, finely chopped

- 4 tbsp rice wine vinegar

- 2 tbsp soy sauce

- 2 tbsp olive oil

Mary’s Tips

- * Can be made up to 4 hours ahead. Dress to serve.

- * Not suitable for freezing.

Cook the noodles according to the packet instructions. Drain and refresh in cold water. Drain again and set aside to cool.

Measure all the dressing ingredients into a small bowl or jug and mix together to combine.

Place the cold noodles, all the vegetables and the parsley in a large bowl. Season with salt and freshly ground black pepper, then pour the dressing over the top. Toss to coat well and serve.

NOODLE NORI SALAD

FOREST BEAN SALAD WITH HERB LEMON DRESSING

Three beans and asparagus make for a wonderful vibrant green salad. With the herb lemon dressing it is a joy to have al fresco on a summer’s day, when the vegetables are fresh and at their finest. If you are using fresh broad beans, rather than frozen, add them at the same time as the green beans.

SERVES 4–6

- 300g (10½oz) asparagus spears

- 150g (5oz) fresh or frozen broad beans

- 250g (9oz) green beans, halved

- 200g (7oz) runner beans, sliced on the diagonal

- 30g (1oz) pumpkin seeds, toasted

- 1 tbsp chia seeds

HERB LEMON DRESSING

- Small bunch of mint, leaves chopped

- Small bunch of basil, leaves chopped

- 1 large garlic clove, crushed

- 5 tbsp olive oil

- ½ green or red chilli, deseeded and chopped

- Juice of 1 large lemon

- 2 tsp white wine vinegar

- A dash of sugar

- A pinch of salt

Mary’s Tips

- * Can be assembled 4 hours ahead. Dress to serve.

- * Not suitable for freezing.

To make the dressing, measure all the ingredients into a small food processor. Whiz until finely chopped and a pesto-like consistency.

Remove the woody ends from the asparagus, then cut the tips from the spears and the stems into rings.

Bring a saucepan of salted water to the boil. Add the broad beans and bring back to the boil. Add the asparagus and the French and runner beans and bring back to the boil again. Boil for 2–3 minutes, until just tender. Drain and refresh in cold water. Drain again and dry on kitchen paper. Place in a large bowl.

Pour the dressing into the bowl and season well with salt and freshly ground black pepper. Toss together and spoon into a serving bowl.

Sprinkle with the pumpkin and chia seeds to serve.

FOREST BEAN SALAD WITH HERB LEMON DRESSING

BROCCOLI AND QUINOA SALAD WITH FETA AND YOGHURT DRESSING

This salad is vibrant and hearty; there is only a small amount of quinoa as a base and you could use couscous, if you prefer. The mixed quinoa with red, white and black colours comes in a packet and looks more interesting.

SERVES 4–6

- 75g (3oz) mixed tri-colour quinoa

- 400g (14oz) tenderstem broccoli, trimmed

- 75g (3oz) pumpkin seeds

- 2 tbsp olive oil

- 1 tbsp balsamic glaze

- Zest of ½ large lemon

- 2 small Little Gem lettuce hearts, quartered

- 115g (4oz) feta, crumbled

YOGHURT DRESSING

- 2 tbsp olive oil

- 150ml (¼ pint) full-fat natural yoghurt

- Small bunch of mint, leaves picked and finely chopped

- 1 small garlic clove, crushed

- 2 tsp Dijon mustard

- A dash of sugar

- Juice of ½ large lemon

Mary’s Tips

- * Assemble up to 4 hours ahead. Pour over the yoghurt dressing just before serving.

- * Not suitable for freezing.

Cook the quinoa in boiling water according to the packet instructions. Drain and set aside to cool.

Cook the broccoli in a large saucepan of boiling salted water for 3 minutes, until just tender. Drain and refresh under cold water. Drain again and dry on kitchen paper.

Toast the pumpkin seeds in a small frying pan for a minute or so, until they begin to pop and brown. Set aside to cool.

Combine the olive oil and balsamic glaze in a large bowl. Add the quinoa and lemon zest and season with salt and freshly ground black pepper. Mix well.

To make the yoghurt dressing, measure all the ingredients into a small jug or bowl and mix well.

Spoon the quinoa on to a large, flat serving plate. Arrange the broccoli spears and Little Gem wedges on top. Sprinkle with the feta and toasted pumpkin seeds.

Drizzle the dressing over the top of the salad just before serving.

BROCCOLI AND QUINOA SALAD WITH FETA AND YOGHURT DRESSING

HISPI CABBAGE NOISETTE

Hispi cabbage, also known as pointed cabbage, is my absolute favourite and I could eat this as a meal on its own. It also goes well with steak.

SERVES 6

- 1 large Hispi cabbage

- 75g (3oz) butter

- Finely grated zest and juice of ½ lemon

Mary’s Tips

- * Can be boiled up to 4 hours ahead. Pan-fry to serve.

- * Not suitable for freezing.

- * Drain the cabbage wedges well before adding to the hot butter in the frying pan to prevent spitting.

Remove any outer distressed leaves of the cabbage and discard. Cut the cabbage into 6 equal wedges lengthways through the root.

Bring a large saucepan of salted water to the boil. Add the cabbage wedges and cook for about 3 minutes. Lift out carefully with a slotted spoon and drain well.

Melt half of the butter in a wide frying pan over a high heat. When it is foaming, add the cabbage wedges and fry each wedge for 2–3 minutes on each side, until dark golden in colour. Transfer to a hot serving plate.

Add the lemon zest and juice and the remaining butter to the frying pan, and melt together. Pour over the cabbage wedges, season with salt and freshly ground black pepper and serve hot.

HISPI CABBAGE NOISETTE

LEEK AND POTATO GRATIN

This is a great dish for vegetarians or to serve as a side dish alongside a roast or sausages. Add hot milk, rather than cold, as this makes for a quicker smooth sauce.

SERVES 4–6

- 500g (1lb 2oz) potatoes, peeled and cut into 3cm (1¼in) cubes

- 2 large leeks, trimmed and thickly sliced

- 30g (1oz) butter, plus extra for greasing

- 30g (1oz) plain flour

- 500ml (18fl oz) hot milk

- 2 tsp Dijon mustard

- 75g (3oz) Gruyère, grated

- 75g (3oz) mature Cheddar, grated

Mary’s Tips

- * Can be assembled up to 8 hours ahead.

- * Not suitable for freezing.

Preheat the oven to 200°C/180°C Fan/Gas 6. Grease a 1.75-litre (3-pint) ovenproof dish.

Bring a large saucepan of salted water to the boil. Add the potatoes and boil for 5 minutes. Add the leeks and boil together for 5 minutes. Drain well and refresh under cold water. Drain again.

Meanwhile, melt the butter in a large saucepan. Add the flour and stir over a medium heat for a few seconds. Pour in the hot milk, whisking until smooth and thickened. Season well with salt and freshly ground black pepper. Stir in the mustard and a third of the cheeses and mix well.

Add the leeks and potatoes to the pan and stir to coat in the sauce.

Spoon into the prepared dish and sprinkle with the remaining cheeses. Bake in the preheated oven for 30–35 minutes, until bubbling and lightly golden on top.

LEEK AND POTATO GRATIN

GRILLED COURGETTES WITH GINGER CRUNCH

Courgettes can often be forgotten by adding them to a dish and not celebrating them in their own right – this certainly does that! Thin, young courgettes work best, as they have less water in them than the fatter ones.

SERVES 4

- 400g (14oz) small or baby courgettes, trimmed and sliced in half lengthways or into wedges

- 2 tbsp olive oil

GINGER CRUNCH

- 1 tbsp olive oil

- 1 tsp grated fresh root ginger

- 30g (1oz) panko breadcrumbs

- Finely grated zest of ½ lemon

- ½–1 red chilli, deseeded and finely chopped (optional)

Mary’s Tips

- * Best made and served.

- * Not suitable for freezing.

Preheat the grill to high.

Place the courgettes on a baking sheet. Brush with olive oil and season well with salt and freshly ground black pepper. Grill for about 10 minutes, turning halfway, until the courgettes are just cooked, golden and tinged brown at the edges.

Meanwhile, heat the oil for the topping in a frying pan over a high heat. Add the ginger and fry for a few seconds. Add the breadcrumbs and lemon and fry for 1–2 minutes, stirring, until crisp and golden.

Place the courgettes on a serving plate and sprinkle with the crumbs. Scatter over the chilli, if using, and serve at once.

GRILLED COURGETTES WITH GINGER CRUNCH

GARLIC ROASTED POTATOES WITH ROSEMARY

Crisp and quick to do, these are all cooked in one large roasting tin.

SERVES 4–6

- 1kg (2¼lb) small new potatoes

- 3 tbsp olive oil

- 1 large bulb garlic, halved horizontally

- 3 sprigs of rosemary, leaves picked and finely chopped

Mary’s Tips

- * Best cooked and served immediately.

Preheat the oven to 220°C/200°C Fan/Gas 7.

Cut each potato into 3 slices and place in a roasting tin with the olive oil and garlic bulb halves. Season well with salt and freshly ground black pepper and toss together. Roast in the oven for 30–35 minutes, turning halfway through, until golden and crisp.

Remove from the oven, add the rosemary and toss again.

Sprinkle with sea salt and serve straight away.

GARLIC ROASTED POTATOES WITH ROSEMARY

HARISSA ROASTED CHANTENAY CARROTS

Chantenay carrots are usually sold without their tops in packs of small, fairly evenly sized, short carrots.

SERVES 4–6

- 1kg (2¼lb) Chantenay carrots, green tips trimmed and halved lengthways if large

- 2 tbsp olive oil

- 1–2 tbsp harissa paste, to taste

- Juice of ½ lemon

- 1 tbsp runny honey

- ½ bunch of flat-leaf parsley, finely chopped

Mary’s Tips

- * Best made and served.

- * Not suitable for freezing.

- * Be sure to scrape out the delicious sticky glaze from the base of the roasting tin and serve with the carrots.

Preheat the oven to 200°C/180°C Fan/Gas 6.

Place the carrots in a roasting tin. Drizzle with the olive oil and season with salt and freshly ground black pepper. Toss together to coat, then spread them out in an even layer. Roast in the oven for about 30 minutes, until the carrots are just cooked and lightly golden brown.

Meanwhile, mix the harissa, lemon juice and honey together in a small bowl.

Spoon the harissa mixture over the carrots and mix well to coat. Return the tin to the oven for another 5–10 minutes, or until the largest carrots are cooked through.

Sprinkle with chopped parsley to serve.

HARISSA ROASTED CHANTENAY CARROTS

ROASTED MEDITERRANEAN VEGETABLES WITH GOAT’S CHEESE

These roasted veg are a great side dish or you could double up quantities to serve them as a main meal. There’s no need to remove the skin from the goat’s cheese.

SERVES 6

- 4 tbsp olive oil

- 2 small aubergines, sliced into thick half-moons

- 1 large pepper, deseeded and cut into chunks

- 1 red onion, sliced into wedges

- 3 garlic cloves, skin on

- 3 sprigs of thyme

- 1 courgette or 200g (7oz) baby courgettes, thickly sliced

- 115g (4oz) hard goat’s cheese, cut into 1.5cm (⅔in) cubes

- 1 tbsp balsamic glaze

Mary’s Tips

- * The veg can be roasted up to 6 hours ahead. Add the goat’s cheese and reheat in a hot oven to serve.

- * Not suitable for freezing.

Preheat the oven to 220°C/200°C Fan/Gas 7.

Measure 3 tablespoons of the oil into a large roasting tin and preheat in the oven for a few minutes to get hot.

Remove the tin from the oven and add the aubergines, pepper and onion and toss carefully in the hot oil. Scatter over the garlic cloves and thyme sprigs and season well with salt and freshly ground black pepper. Roast in the oven for 15–20 minutes.

Add the courgettes and roast for another 12–15 minutes, or until all the vegetables are tender and golden.

Snip off the end of the garlic cloves and squeeze out the soft garlic from their skins. Mix into the veg.

Add the cubes of goat’s cheese and discard the thyme sprigs. Check the seasoning and toss everything together. Drizzle with the remaining oil and the balsamic glaze to serve.

ROASTED MEDITERRANEAN VEGETABLES WITH GOAT’S CHEESE

Recipe List

THE ULTIMATE CHOCOLATE BROWNIES

WHITE CHOCOLATE AND PISTACHIO BLONDIES

SALTED CARAMEL BROWNIES

GINGER AND ORANGE POLENTA CAKE

HONEYCOMB ROCKY ROAD

LEMON AND PASSION FRUIT TRAYBAKE

SALTED CARAMEL CAKE

GIN AND LIME DRIZZLE TRAYBAKE

CLEMENTINE CAKE

BIRTHDAY CHOCOLATE GANACHE CAKE

SHIRL’S FRUIT CAKE

STAR ALMOND MINCE PIES

BANANA FRUIT BREAD

EASTER SIMNEL CAKE

POSH WHITE CHOCOLATE SHORTBREAD BISCUITS

TEAR AND SHARE CHEESE AND HERB ROLLS

THE ULTIMATE CHOCOLATE BROWNIES

This is our favourite brownie; it has a wrinkled top and a gooey middle. Perfect for eating as it is or you could add a topping of your choice.

MAKES 24 SQUARES

- 360g (12½oz) dark chocolate (2 × 180g packets), broken into pieces

- 225g (8oz) butter, cubed, plus extra for greasing

- 225g (8oz) light muscovado sugar

- 4 eggs, beaten

- 75g (3oz) self-raising flour

- 1 tsp vanilla extract

- 75g (3oz) chocolate chips

Mary’s Tips

- * Can be made up to 2 days ahead.

- * Freezes well cooked.

Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line a 30 × 23cm (12 × 9in) traybake tin with non-stick baking paper.

Place the chocolate and butter in a large heatproof bowl. Place the bowl over a pan of simmering water until melted. Stir to combine.

Remove from the heat and add the sugar and eggs. Mix well until smooth, then add the flour and vanilla and mix again. Stir in the chocolate chips.

Pour the chocolate mixture into the prepared tin and bake for about 45 minutes, until well risen and set around the edges, with a slightly soft centre.

Leave to cool in the tin, then slice into 24 squares.

THE ULTIMATE CHOCOLATE BROWNIES

WHITE CHOCOLATE AND PISTACHIO BLONDIES

A blondie has a close, dense texture very similar to a traditional brownie. It is imperative not to overheat the butter and chocolate, otherwise it will become thick and hard.

MAKES 24 SQUARES

- 350g (12oz) white chocolate, broken into pieces

- 225g (8oz) butter, cubed, plus extra for greasing

- 300g (10½oz) caster sugar

- 4 eggs, beaten

- 1 tsp vanilla extract

- 225g (8oz) plain flour

- 115g (4oz) pistachios, finely chopped

Mary’s Tips

- * Can be made up to a day ahead.

- * Freezes well.

Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line a 30 × 23cm (12 × 9in) traybake tin with non-stick baking paper.

Place the chocolate and butter in a large heatproof bowl. Place the bowl over a pan of simmering water until melted, making sure you do not overheat. Stir to combine.

Remove from the heat and add the sugar, eggs and vanilla extract. Mix well, then fold in the flour and most of the nuts.

Pour the mixture into the tin and level the top. Sprinkle with the remaining nuts and bake in the preheated oven for 40–45 minutes, until well risen and lightly golden.

Leave to cool in the tin, then slice into 24 squares (see photo on page 222–3).

SALTED CARAMEL BROWNIES

I have never been too keen on salted caramel, but I am beginning to like it! I know it is loved by many, hence using it for a couple of recipes.

MAKES 24 SQUARES

- 360g (12½oz) dark chocolate, broken into pieces

- 225g (8oz) butter, cubed, plus extra for greasing

- 225g (8oz) light muscovado sugar

- 4 eggs, beaten

- 75g (3oz) self-raising flour

- 1 tsp vanilla extract

- 200g (7oz) salted caramel sauce from a jar

- A pinch of Maldon sea salt

- 75g (3oz) Biscoff biscuits, each broken into 3 pieces

Mary’s Tips

- * Can be made up to 2 days ahead.

- * Freezes well cooked.

Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line a 30 × 23cm (12 × 9in) traybake tin with non-stick baking paper.

Place the chocolate and butter in a large heatproof bowl. Place the bowl over a pan of simmering water until melted. Stir to combine.

Remove from the heat and add the sugar and eggs. Mix well until smooth, then add the flour and vanilla, and mix again.

Place the caramel sauce and sea salt into a small bowl. Mix well.

Pour the chocolate mixture into the base of the prepared tin. Drizzle the salted caramel sauce over the top in a swirly pattern, then scatter with the biscuits and press them down slightly. Bake in the preheated oven for about 45 minutes, or until well risen and set around the edges, with a slightly soft centre.

Leave to cool in the tin, then slice into 24 squares (see photo on page 222–3).

WHITE CHOCOLATE AND PISTACHIO BLONDIES; SALTED CARAMEL BROWNIES

GINGER AND ORANGE POLENTA CAKE

I adore ginger, and ginger and orange are a winning combination. Polenta is a traditional Italian cooked cornmeal and can be a combination of grains. It is used in many dishes, including desserts and porridge, but I like it in a cake, as it gives a moist, grainy texture to an unusual but special cake.

SERVES 8

- 250g (9oz) butter, softened, plus extra for greasing

- 250g (9oz) caster sugar

- 4 eggs, beaten

- 250g (9oz) ground almonds

- 175g (6oz) polenta

- 1 tsp baking powder

- 1½ tbsp ground ginger

- Finely grated zest and juice of 1 large orange

- 4 tbsp ginger syrup (from the stem ginger jar)

- 115g (4oz) icing sugar, sifted

- 2–3 stem ginger bulbs, finely chopped

Mary’s Tips

- * Can be made up to a day ahead.

- * Freezes well un-iced.

Preheat the oven to 160°C/140°C Fan/Gas 3. Grease and base-line a 23cm (9in) springform tin with non-stick baking paper.

Measure the butter and caster sugar into a bowl. Whisk with an electric hand whisk until pale and creamy. Add the eggs, a little at a time, whisking until well incorporated. (The mixture might curdle a little at this point – don’t worry!) Gently fold in the almonds, polenta, baking powder, ground ginger and orange zest.

Spoon into the prepared tin and level the top. Bake in the preheated oven for about 1¼ hours, until pale golden and coming away from the sides of the tin.

Pour the orange juice over the warm cake and leave to cool in the tin on a wire rack.

Meanwhile, to make the icing, mix the ginger syrup and sifted icing sugar together in a small bowl until a smooth and thickish. Place the cooled cake on to a plate and spread the icing over the top using a palette knife. Scatter over the ginger pieces and leave to set for about 1 hour.

Cut into 8 generous wedges.

GINGER AND ORANGE POLENTA CAKE

HONEYCOMB ROCKY ROAD

A non-bake fridge cake, rocky road goes back a long way. This is great with a cup of coffee or after a meal instead of a pudding.

MAKES 24 SQUARES

- 400g (14oz) milk chocolate, broken into pieces

- 225g (8oz) butter, cubed, plus extra for greasing

- 6 tbsp golden syrup

- 75g (3oz) dark chocolate, broken into pieces

- 500g (1lb 2oz) digestive biscuits, roughly crushed to nut-sized pieces

- 4 × 32g chocolate honeycomb bars, sliced into bite-sized pieces

Mary’s Tips

- * Can be made up to 3 days ahead.

- * Freeze well.

Grease and line a 30 × 23cm (12 × 9in) traybake tin with non-stick baking paper.

Place the milk chocolate in a large heatproof bowl and add the butter and syrup. Place the bowl over a pan of simmering water and heat gently, stirring, until melted.

Place the dark chocolate into a small heatproof bowl. Place the bowl over a pan of simmering water until melted.

Add the biscuits to the milk chocolate mixture and fold together until well coated. Spoon into the prepared tin. Sprinkle over the chocolate honeycomb pieces and press down firmly. Drizzle with the melted dark chocolate in a zig zag pattern. Chill in the fridge for 2 hours until firm.

Slice into 24 squares.

HONEYCOMB ROCKY ROAD

LEMON AND PASSION FRUIT TRAYBAKE

Traybakes are so versatile and are perfect for sharing or wrapping as gifts. Passion fruit curd is readily available and it is wonderful to be able to buy it so easily as we love it! This recipe also works well with lemon or orange curd instead of passion fruit.

MAKES 16 PIECES

- 225g (8oz) baking spread, from the fridge, plus extra for greasing

- 225g (8oz) caster sugar

- 275g (10oz) self-raising flour

- 1 level tsp baking powder

- 4 eggs

- 2 tbsp milk

- 2 tbsp passion fruit curd

- Finely grated zest of 2 lemons

PASSION ICING

- 300ml (½ pint) pouring double cream

- 4 tbsp passion fruit curd

Mary’s Tips

- * Can be made up to a day ahead. Keep covered in the fridge. Eat within 3 days.

- * Freezes well un-iced for up to 1 month.

- * If you overwhip the cream and it starts to curdle, save it by adding a little more liquid cream, a spoonful at a time, until it becomes smooth again.

Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line a 30 × 23 cm (12 × 9in) traybake tin with non-stick baking paper.

Measure all the traybake ingredients into a large bowl and beat with an electric hand whisk until combined and smooth.

Spoon into the prepared tin and level the top. Bake in the preheated oven for about 35 minutes, or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre. Leave to cool in the tin.

To make the passion icing, whip the cream to soft peaks, then fold half the curd into the cream and carefully mix together. (Be careful not to overwhip the cream, as adding the curd will make it thicken further.) Spread the icing over the surface of the cooled cake.

Drizzle the top with the remaining curd in a zig-zag pattern. Cut into 16 pieces.

LEMON AND PASSION FRUIT TRAYBAKE

SALTED CARAMEL CAKE

The light muscovado sugar gives a lovely caramel flavour to the sponge and the caramel gives a moist texture and moreish cake.

SERVES 8

- 225g (8oz) baking spread, from the fridge

- 175g (6oz) caster sugar

- 55g (2oz) light muscovado sugar

- 4 eggs

- 1 tsp vanilla extract

- 225g (8oz) self-raising flour

- 1 tsp baking powder

- 1 tbsp milk

- 1 × 397g tin Carnation caramel

- ½ tsp fine sea salt

ICING

- 250g (9oz) butter, very soft

- 250g (9oz) icing sugar

- ½ tsp fine sea salt

- 115g (4oz) salted caramel fudge, chopped into small pieces

Mary’s Tips

- * Can be made up to a day ahead.

- * Freezes well un-iced.

Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and base-line 2 × 20cm (8in) sandwich tins with non-stick baking paper.

Measure the baking spread, caster and light muscovado sugars, eggs, vanilla, flour, baking powder, milk, 3 tablespoons of the caramel and the salt into a large bowl. Whisk together for 2 minutes using an electric hand whisk.

Spoon into the prepared tins and level the surfaces. Bake in the preheated oven for 25–30 minutes, until well risen and coming away from the sides of the tins. Leave to cool on a wire rack.

Meanwhile, to make the icing, measure the butter and icing sugar into a large bowl. Whisk together with an electric hand whisk until pale and creamy. Add the salt and the remaining caramel from the tin and whisk until just mixed. Make sure you do not overbeat, as it could spilt.

Place one cake on a cake stand and spread a third of the icing over the top. Place the second cake on top. Spread the remaining icing over the sides and top of the cake. Sprinkle with the chopped fudge.

Cut into wedges to serve.

SALTED CARAMEL CAKE

GIN AND LIME DRIZZLE TRAYBAKE

This is fun and will be great for a girls’ tea! Men will love it, too, of course, but it’s the girls in my life who enjoy a G&T!

MAKES 16 PIECES

- 225g (8oz) baking spread, from the fridge

- 225g (8oz) caster sugar

- 275g (10oz) self-raising flour

- 1 tsp baking powder

- 4 eggs

- 2 tbsp milk

- Zest of 2 limes

TOPPING

- 175g (6oz) granulated sugar

- 6 tbsp gin

- Juice of 2 limes

Mary’s Tips

- * Can be made up to a day ahead.

- * Freezes well

Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line a 30 × 23 cm (12 × 9in) traybake tin with non-stick baking paper.

Measure all the traybake ingredients into a large bowl and beat with an electric hand whisk until light and fluffy.

Spoon into the prepared tin and level the surface. Bake in the preheated oven for 30–35 minutes, until well risen and lightly golden in colour.

Meanwhile, to make the topping, measure the sugar, gin and lime juice into a bowl and mix well.

When the cake comes out of the oven, pour the sugar mixture over the top of the warm cake and spread out to the edges. Leave to cool in the tin.

Cut into 16 pieces..

GIN AND LIME DRIZZLE TRAYBAKE

CLEMENTINE CAKE

A wonderful and impressive four-layered cake bursting with flavour.

SERVES 6–8

DECORATION

- 2 clementines

- 4 tbsp thin-cut orange marmalade

- 115g (4oz) granulated sugar

CAKE

- 1 large clementine

- 225g (8oz) butter, softened

- 275g (10oz) self-raising flour

- 275g (10oz) caster sugar

- 4 eggs

- 1 tsp baking powder

- 1 tsp ground mixed spice

- 1 tsp ground cinnamon

ICING

- 225g (8oz) butter, softened

- 350g (12oz) icing sugar, plus extra for dusting

Mary’s Tips

- * Can be made up to 8 hours ahead.

- * Freezes well un-iced.

Make the decoration ahead so it has time to crystallise. Line a large baking sheet with non-stick baking paper. Peel two clementines, keeping the peel in a large piece. Roll up the peel and slice thinly to make long, very thin strips.

Measure the marmalade into a small saucepan and add 2 tablespoons of water. Place over a low heat, stirring until the marmalade has dissolved. Add the strips of peel and simmer gently for 5 minutes, stirring until the peel is sticky.

Meanwhile, sprinkle the granulated sugar on to a large dinner plate. Add the sticky peel and toss in the sugar. Spoon on to the prepared tray, separating any strips that have stuck together, and leave to dry out for a few hours.

Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and base-line 2 × 20cm (8in) sandwich tins with non-stick baking paper.

To make the cake, place the large clementine, whole and unpeeled, into a saucepan. Cover with water and a lid. Bring up to the boil, then reduce the heat and simmer for about 20 minutes, or until the clementine is soft and tender. Drain and leave to cool.

Slice the cooled clementine in half and remove any pips. Cut each half in half again and place in a food processor. Whiz until a chunky consistency.

Measure all the remaining cake ingredients into a large bowl. Whisk for 2 minutes with an electric hand whisk, until light and fluffy.

Stir half of the clementine pulp into the batter (reserving the rest for the icing).

Divide the cake mixture between the two prepared tins and level the top. Bake in the preheated oven for 25–30 minutes, until well risen and pale golden. Leave to cool on a wire rack for about 10 minutes, then turn out and peel off the baking paper. Leave to cool completely.

Meanwhile, to make the icing, measure the butter and half of the icing sugar into a bowl. Add the remaining clementine pulp and whisk together, using an electric hand whisk, until well combined. Add the remaining icing sugar and whisk again until light and fluffy.

Place each cake on a board and, using a bread knife, carefully and slowly slice each one in half horizontally to give four thin cakes. Sit one on a plate and spread a quarter of the icing carefully over the top, right to the edge. Continue stacking the cakes and spreading with icing until you have four layers of cake and icing.

Swirl the icing on the top cake and arrange the crystallised clementine in a ring on top. Dust with icing sugar to serve.

CLEMENTINE CAKE

BIRTHDAY CHOCOLATE GANACHE CAKE

An all-in-one chocolate cake with a deliciously naughty icing, too!

SERVES 8–10

CAKE

- 55g (2oz) cocoa powder

- 6 tbsp boiling water

- 4 eggs

- 175g (6oz) self-raising flour

- 1 level tsp baking powder

- 115g (4oz) baking spread from the fridge, plus extra for greasing

- 250g (9oz) caster sugar

GANACHE ICING

- 300ml (½ pint) pouring double cream

- 300g (10½oz) dark chocolate, broken into pieces

DECORATION

- 3 tbsp apricot jam, warmed

- 6 white chocolate Lindt balls

- 3 large strawberries, halved, keeping the green stem attached

- 30g (1oz) dark chocolate, melted

Mary’s Tips

- * Best made and assembled on the day up to 6 hours ahead.

- * Freezes well un-iced.

Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and base line 2 × 20cm (8in) sandwich tins with non-stick baking paper.

To make the cake, measure the cocoa and boiling water into a large bowl. Mix well to make a smooth paste.

Add the remaining cake ingredients and whisk, using an electric hand whisk, until light and smooth with an even chocolate colour.

Divide the cake mixture between the prepared tins and level the surface. Bake in the preheated oven for 25–30 minutes, or until well risen, shrinking away from the sides of the tin and springy to the touch.

Leave for 10 minutes to cool in the tins, then carefully place on a wire rack and allow to cool completely.

To make the ganache icing, pour the cream into a small saucepan and heat until piping hot, but don’t allow it to boil. Remove from the heat, add the chocolate pieces and stir until smooth and shiny.

Set aside in a cool place (but not the fridge) and leave to thicken to a spreadable consistency. Divide the icing into three.

Spread the tops of each cooled cake with apricot jam. Spread one of the cakes with a third of the icing, then place the other cake on top.

Spread another third of the icing on the top, then use a small palette knife to make a pretty swirl pattern.

Spoon the final third of icing into a piping bag fitted with a rose nozzle. Pipe large rosettes on one section of the cake. Pile the white chocolate balls on top of the rosettes, placing them so that they gradually cascade on to the top of the cake.

Decorate the surface of the cake with the halved strawberries, then use a teaspoon or small piping bag to drizzle the melted dark chocolate in a zig-zag pattern over the white balls and the top of the cake.

Add candles for a Happy Birthday!

BIRTHDAY CHOCOLATE GANACHE CAKE

SHIRL’S FRUIT CAKE

My dear friend Shirl gave me this cake for tea one day and, oh, it was so good. She has been making it for years. Simmering the sultanas makes the fruit plump much more quickly than soaking them overnight.

SERVES 8–10

- 450g (1lb) sultanas

- 150ml (¼ pint) orange juice, from a carton

- 225g (8oz) butter, softened

- 3 eggs, beaten

- 175g (6oz) caster sugar

- 225g (8oz) self-raising flour

Mary’s Tips

- * Can be made up to 3 days ahead.

- * Freezes well.

Preheat the oven to 180°C/160°C Fan/Gas 4. Line the base and sides of a 20cm (8in) deep cake tin with non-stick baking paper.

Place the sultanas in a saucepan. Cover with the orange juice and bring up to the boil. Reduce the heat and simmer for about 2 minutes to plump up the sultanas. Drain them, if necessary, and set aside.

Place the butter in a large bowl. Add the warm sultanas and stir until the butter has melted. Add all the remaining ingredients and beat well.

Spoon into the tin and level the top. Bake in the preheated oven for 1 hour–1 hour 20 minutes, until lightly golden brown. (If the cake is browning too quickly, cover the top with foil.) Insert a skewer into the centre of the cake; if it comes out clean then the cake is cooked. Cool in the tin on a wire rack.

Cut into wedges to serve.

SHIRL’S FRUIT CAKE

STAR ALMOND MINCE PIES

Using marzipan as a lid, instead of pastry, makes a delicious change. Use white or golden marzipan; we prefer golden for this recipe. The almond pastry is just as easy to make as classic shortcrust. This recipe is perfect for cooking with children. Making these is a joy and sharing the love of food is always a pleasure. If you don’t have a star cutter, cut the stars by hand; it’s great fun to do!

MAKES 24

- 1 × 410g jar luxury mincemeat

- Zest of 1 orange

- Icing sugar, for dusting

- 250g (9oz) marzipan

- 1 egg, beaten

PASTRY

- 150g (5oz) plain flour, plus extra for dusting

- 30g (1oz) ground almonds

- 115g (4oz) butter

- 30g (1oz) caster sugar

- 1 egg, beaten

Mary’s Tips

- * The pastry can be prepared ahead and kept in the fridge for 1–2 days or frozen. The mince pies can be made up to 2 days ahead. Store in an airtight container.

- * Freeze well cooked.

You will need 2 × 12-hole bun tins, a 7cm (2¾in) flute cutter and a 5cm (2in) star cutter.

First make the pastry. Measure the flour, ground almonds, butter and caster sugar into a food processor. Whiz until breadcrumb stage. Add the egg and whiz again until a ball is formed. Bring the pastry together and place on a floured work surface. Roll out thinly, then use the fluted cutter to stamp out 24 rounds. Line the bun tins and prick the bases with a fork. Chill in the fridge for at least 30 minutes.

Preheat the oven to 200°C/180°C Fan/Gas 6.

Spoon the mincemeat into a bowl. Add the orange zest and mix to combine. Spoon about 1 teaspoon of the mincemeat into each pastry case.

Dust the work surface with a little icing sugar and roll out the marzipan to roughly 2–3mm (1⁄16–⅛in) thick. Stamp out star shapes with the star cutter and place them on top of the mincemeat.

Brush the pastry edge and marzipan stars with beaten egg, then bake the pies in the oven for 15–18 minutes, until golden and crisp on top and underneath.

Leave to cool for 5 minutes, then release them from the tins and place on a wire rack.

Serve warm, dusted with icing sugar and brandy cream on the side, if you want to spoil yourself!

STAR ALMOND MINCE PIES

BANANA FRUIT BREAD

A little different to everyone’s banana bread, the addition of the sultanas and apricots gives it extra interest and moisture.

MAKES A 900G (2LB) LOAF

- 115g (4oz) butter, softened, plus extra for greasing

- 75g (3oz) light muscovado sugar

- 75g (3oz) caster sugar

- 200g (7oz) over-ripe bananas, mashed (peeled weight)

- 2 eggs

- 225g (8oz) self-raising flour

- 1 tsp baking powder

- 2 tbsp milk

- 55g (2oz) sultanas

- 30g (1oz) dried apricots, chopped

- Icing sugar, for dusting

Mary’s Tips

- * Can be made and kept for 2 days.

- * Freezes well.

- * Buy recyclable paper loaf tin liners for a quick way to line the tins. These are perfect to transport the cakes to friends or for cake sales.

Preheat the oven to 160°C/140°C Fan/Gas 3. Grease and line a 900g (2lb) loaf tin with non-stick baking paper.

Measure all the ingredients, except the sultanas, apricots and icing sugar, into a large bowl. Whisk together using an electric hand whisk until light and fluffy. Stir in the sultanas and apricots, making sure they are evenly distributed.

Spoon into the tin and level the surface. Bake in the preheated oven for 1 hour–1 hour 20 minutes until lightly golden, well risen and firm to the touch. (If the loaf browns too quickly, cover the top with foil.)

Allow to cool in the tin for 10 minutes, then lift out on to a wire rack and remove the paper. Leave to cool completely.

Dust the loaf with icing sugar and serve in slices with butter.

BANANA FRUIT BREAD

EASTER SIMNEL CAKE

This has become the traditional Easter cake, but originally it was given by servant girls to their mothers when they went home on Mothering Sunday. The cake would have been made by the servant girl with the help of the cook in charge. I think this is my all-time favourite cake, along with a good Madeira cake. Don’t expect the marzipan in the centre to remain as a golden layer; when baked it will darken and sink a little but it tastes wonderful!

SERVES 8–10

- 175g (6oz) light muscovado sugar

- 175g (6oz) butter, softened,plus extra for greasing

- 175g (6oz) self-raising flour

- 3 eggs

- 30g (1oz) ground almonds

- 2 tbsp milk

- 1 tsp ground mixed spice

- 2 tsp ground ginger

- 115g (4oz) sultanas

- 115g (4oz) glacé cherries, quartered, washed and dried

- 115g (4oz) dried apricots, snipped into small pieces

- 115g (4oz) stem ginger bulbs, finely chopped

DECORATION

- Icing sugar, for dusting

- 450g (1lb) golden marzipan

- 3 tbsp apricot jam, warmed

- 1 egg, beaten

- Crystallised flowers, to decorate

Preheat the oven to 150°C/130°C Fan/Gas 2. Grease and line a 20cm (8in) round, deep cake tin with non-stick baking paper.

Measure all the cake ingredients, except the dried fruit and stem ginger, into a large bowl and beat well with an electric hand whisk until thoroughly blended. Stir in the fruit and stem ginger.

Spoon half the mixture into the prepared tin and level the surface.

Dust the work surface with a little icing sugar, then take one third of the marzipan and roll it into a circle the same size as the cake tin. Place the circle of marzipan on top of the cake mixture in the tin, then spoon the remaining cake mixture on top. Level the surface. Bake in the preheated oven for 1¾–2 hours, or until golden brown and firm in the middle. (If towards the end of the cooking time, the cake is getting too brown, cover the top loosely with foil.) Once baked, the cake is not very deep. Allow the cake to cool in the tin before turning on to a wire rack.

Brush the top of the cooled cake with a little apricot jam. Roll out half the remaining marzipan to the size of the cake and sit it on the top of the cake. Crimp the edges of the marzipan with your finger and thumb and, using a sharp knife, make a lattice pattern in the centre. Use the remaining marzipan to make 11 even-sized balls and arrange them around the edge, fixing them in place with a little beaten egg.

Preheat the grill to high, if using.

Brush the decorated cake with the beaten egg, then place under the grill for about 5 minutes to glaze, turning the cake around so it browns evenly, until the marzipan is tinged brown all over. (This can also be done with a blowtorch, if preferred.)

Decorate with crystallised flowers (see photo on page 250–1).

To crystallise primroses or violets, arrange the fresh flowers on a wire rack. Lightly whisk an egg white in a bowl, then carefully brush over the flower petals. Sprinkle caster sugar over the flowers so the sugar sticks to the egg white and covers the petals evenly. Leave them to harden in a warm place, e.g. a shelf above a radiator or in an airing cupboard, until dry and firm.

EASTER SIMNEL CAKE

POSH WHITE CHOCOLATE SHORTBREAD BISCUITS

So moreish and great to gift wrap in a box. Add a ribbon and label and share with a friend or neighbour – homemade treats are simply the best to bring a smile.

MAKES 25

- 175g (6oz) plain flour, plus extra for dusting

- 175g (6oz) butter at room temperature, cubed

- 75g (3oz) ground almonds

- 75g (3oz) icing sugar

- 1 tsp vanilla extract

- 180g (6½oz) white chocolate, broken into pieces

Mary’s Tips

- * Can be made up to a day ahead.

- * Freeze well undipped. Defrost, refresh in moderate oven, then cool and dip.

Preheat the oven to 180°C/160°C Fan/Gas 4. You will need two baking sheets lined with non-tick baking paper and a 6cm (2½in) round cutter.

Measure the flour, butter, almonds, icing sugar and vanilla extract into a food processor. Whiz until the mixture comes together into a smooth dough.

Lightly dust a work surface with flour. Remove the dough from the bowl and shape into a ball. Using a floured rolling pin, roll out to about 3mm (⅛in) thick. Stamp out rounds using the round cutter and place on the baking sheets, arranging them so there is space between each one. Bake for 15–18 minutes until pale golden. Carefully remove from the trays with a fish slice and leave to cool on a wire rack.

Place the white chocolate in a small heatproof bowl over a pan of simmering water until melted.

Spoon the chocolate over the biscuits in a zig-zag pattern or, if preferred, you could dip half of each biscuit into the melted chocolate to coat one side. Leave to set on a wire rack until hard.

POSH WHITE CHOCOLATE SHORTBREAD BISCUITS

TEAR AND SHARE CHEESE AND HERB ROLLS

So impressive to make and perfect for sharing.

MAKES 32

- 500g (1lb 2oz) strong bread flour, plus extra for dusting

- 1 × 7g packet of dried fast-action yeast

- 1½ tsp salt

- 1 tbsp olive oil

- 350ml (12fl oz) warm water

- 115g (4oz) mature Cheddar, grated

- 4 tbsp chopped fresh herbs (e.g. rosemary, thyme, chives, basil)

- 1 egg, beaten

Mary’s Tips

- * Best made and served on the day.

- * Freezes well cooked. Defrost and refresh in a moderate oven to serve.

Measure the flour, yeast, salt, olive oil and water into a free-standing mixer. Mix well using the dough hook until the dough comes together. You may need to add a little more water, if it looks dry.

Tip the dough on to a floured work surface and knead for about 5 minutes, until it is soft and smooth. Place in an oiled bowl, cover tightly with cling film and leave to rise in a warm place for 2 hours, or until doubled in size.

Preheat the oven to 220°C/200°C Fan/Gas 7. Line a baking sheet with non-stick baking paper.

Tip the dough on to a floured work surface and knead (or ‘knock back’) for 2–3 minutes. Flatten out the dough to a round about 20cm (8in) diameter, add the cheese and herbs, then firmly knead the ingredients into the dough until well distributed. Shape into 32 even-sized balls.

Arrange the balls on the prepared baking sheet in a round shape, so they are slightly touching. Cover with a clean tea towel and leave to prove in a warm place for 30 minutes, or until well risen and almost doubled in size.

Brush the surface of the rolls with the beaten egg and bake in the preheated oven for 25–30 minutes, until well risen and golden brown on top and underneath. Slide on to a wire rack to cool slightly.

Serve warm.

TEAR AND SHARE CHEESE AND HERB ROLLS

Recipe List

TIRAMISU RED FRUIT TRIFLE

HAZELNUT MERINGUE ROULADE WITH BRANDY CREAM

GLORIOUS CHOCOLATE TRUFFLE DESSERT

FEATHERED WHITE CHOCOLATE CHEESECAKE

CHOCOLATE AND BRANDY SHOTS

LIMONCELLO PASSION PANNA COTTA

BAKED RICOTTA CHEESECAKE WITH BLACKBERRY COULIS

SPICED APPLE STRUDEL

WINDFALL PIE

PEAR AND BLUEBERRY GALETTE

SUNDAY LUNCH PLUM CRUMBLE CAKE

SUNRISE FRUIT SALAD

GLAZED FRENCH PEACH TART

TIRAMISU RED FRUIT TRIFLE

The addition of red fruits turns this tiramisu into a trifle bursting with fruit flavours. I like to use brandy for soaking the sponges, but you could use rum, kirsch or Baileys if you prefer.

SERVES 10–12

- 500g (1lb 2oz) frozen red fruits e.g. raspberries, blackberries and cherries

- 55g (2oz) caster sugar

- 1 heaped tbsp cornflour

- 250g (9oz) full-fat mascarpone cheese

- 6 tbsp icing sugar, sifted

- 1 tbsp vanilla extract

- 600ml (1 pint) pouring double cream

- 450ml (¾ pint) strong coffee, cooled

- 40ml (1½fl oz) brandy

- 12 trifle sponges, each sliced in half horizontally

- 115g (4oz) dark chocolate, coarsely grated

You will need a round shallow glass dish about 8cm (3¼in) high and 25cm (10in) diameter.

Measure the fruits and caster sugar into a saucepan. Place over a medium heat, stirring, until the sugar has dissolved. Transfer the fruits into a sieve over a bowl (do not press them, as you want to leave them whole). Pour the liquid from the bowl back into the saucepan.

In a small bowl, mix the cornflour with 2 tablespoons of water until smooth. Add this to the fruit liquid in the saucepan and mix. Stir over a medium heat until thickened. Remove from the heat and add the whole fruits. Set aside to become cold.

Measure the mascarpone, icing sugar and vanilla into a large bowl and blend together. Add the cream and whisk with an electric whisk for a few minutes to soft peaks.

Mix the coffee and brandy together in a shallow dish.

Dip half of the sponge halves in the coffee mixture, soaking them well. Arrange them tightly over the base of the glass dish. Spread a third of the cream mixture on top and sprinkle with half the chocolate. Spoon all the fruits on top in an even layer. Soak the remaining sponges in the coffee mixture and use them to cover the fruits. Spread half the remaining cream over the top and sprinkle with the remaining chocolate.

Finally, place the remaining cream mixture into a piping bag fitted with a 1cm (½in) plain nozzle and pipe blobs around the edge. Chill for 1–2 hours before serving.

TIRAMISU RED FRUIT TRIFLE

HAZELNUT MERINGUE ROULADE WITH BRANDY CREAM

Meringue and hazelnuts are a class combination. Meringue roulade may seem tricky to make, but it is fairly straightforward if you read the recipe carefully!

SERVES 8–10

- Butter, for greasing

- 5 egg whites

- 275g (10oz) caster sugar

- 55g (2oz) roasted hazelnuts, roughly chopped

- 300ml (½ pint) pouring double cream

- 2 tbsp Baileys cream liqueur or brandy

- 225g (8oz) raspberries

Mary’s Tips

- * Best made on the day.

- * Freezes well rolled but the surface does not remain crisp.

Preheat the oven to 200°C/180°C Fan/Gas 6. Line a 33 × 23cm (13 × 9in) Swiss roll tin with greased non-stick baking paper.

Whisk the egg whites in a mixer on full speed or with an electric whisk until very stiff. Gradually add the sugar, a heaped teaspoon at a time, whisking at high speed all the time. Whisk until very, very stiff and glossy and all the sugar has been included.

Carefully fold two-thirds of the hazelnuts into the meringue mixture. Spread into the prepared tin and sprinkle the remaining hazelnuts evenly over the top. Bake in the preheated oven for about 12 minutes or until pale cream in colour.

Lower the oven temperature to 160°C/140°C Fan/Gas 3 and continue to bake for a further 20 minutes until firm to the touch.

Remove the meringue from the oven and leave to cool for a few minutes. Turn it out on to a sheet of non-stick baking paper, hazelnut side down. Remove the paper from the base of the meringue and leave to cool completely.

Whip the cream in a large bowl to soft peaks, then stir in the Baileys or brandy. Fold in the raspberries. Spread the raspberry cream over the meringue to the edges. Starting to roll from a long side, roll the meringue tightly like a Swiss roll. Wrap the rolled meringue in non-stick baking paper and chill in the fridge.

Transfer to a large serving plate and gently remove the baking paper to serve.

HAZELNUT MERINGUE ROULADE WITH BRANDY CREAM

GLORIOUS CHOCOLATE TRUFFLE DESSERT

Decadent, indulgent, impressive, delicious – all the fancy words describe this dessert – a real celebration of chocolate. It takes a bit of time, but is so worth making for a special occasion.

SERVES 8–10

Chocolate cake

- Butter, for greasing

- 250g (9oz) dark chocolate, broken into pieces

- 6 eggs, 5 of them separated

- 225g (8oz) caster sugar

- 150g (5oz) ground almonds

TRUFFLE FILLING

- 180g (6½oz) dark chocolate, broken into pieces

- 75g (3oz) caster sugar

- 1 tbsp brandy

- 3 egg yolks, beaten

- 300ml (½ pint) pouring double cream

DECORATION

- Cocoa powder, for dusting

- 200ml (1/3 pint) pouring double cream

- 4 chocolate truffles, halved

Mary’s Tips

- * Can be made up to a day ahead.

- * Freezes well. Decorate to serve.

Preheat the oven to 200°C/180°C Fan/Gas 6. Grease and base line 2 × 20cm (8in) loose-bottomed sandwich or springform tins.

To make the chocolate cake, place the chocolate in a heatproof bowl over a pan of simmering water until melted. Leave to cool a little.

Whisk the 5 egg whites in a large mixing bowl with an electric whisk until stiff but not dry.

In a separate large bowl, use an electric whisk to whisk together the 5 egg yolks, the remaining whole egg and the sugar until thick and light in colour. The mixture should be thick enough to leave a trail when the whisk is lifted from the bowl.

Stir in the almonds, melted chocolate and 1 tablespoon of the whisked egg whites. Carefully fold in the remaining egg whites using a metal spoon. Mix carefully until combined, without knocking any air out of the mixture.

Spoon into the prepared tins and gently tilt the tins to level the surface. Bake in the preheated oven for 25–30 minutes, or until a slight crust forms on the top and the cakes have started to shrink away from the sides of the tins. Leave to cool in the tins for about 10 minutes, then turn out on to a wire rack.

While the cakes are cooling, make the truffle filling. Place the chocolate pieces in a food processor and whiz until finely chopped.

Measure the sugar and 6 tablespoons of water into a small saucepan and stir over a low heat until the sugar has dissolved. Bring up to the boil and boil for 20 seconds. Pour this sugar syrup into the processor while the motor is running to melt the chocolate. Scape down the sides of the bowl to make sure there are no lumps. Add the brandy and egg yolks and whiz again. Spoon into a bowl.

In a separate large bowl, use an electric whisk to whisk the cream to stiff peaks. Fold the cream into the chocolate and brandy mixture.

Grease and line the sides of a deep 20cm (8in) loose-bottomed cake or springform tin with non-stick baking paper. Place one cake into the base of the springform tin top side down and press down firmly. Spoon the mousse filling on top and spread to the edges. Place the second cake top side up on top and press gently. Sprinkle the top with cocoa powder and chill in the fridge for 6 hours.

When ready to serve, remove the tin and transfer to a serving plate. Whip the cream to soft peaks and spoon into a piping bag fitted with a rosette nozzle. Pipe 8 large rosettes on top and place half a chocolate truffle in each one (see photo on pages 264–5).

GLORIOUS CHOCOLATE TRUFFLE DESSERT

FEATHERED WHITE CHOCOLATE CHEESECAKE

This is a dessert to impress – feathering the top looks stunning and is easier than it looks! It’s important to have the mascarpone at room temperature to ensure it doesn’t go lumpy when mixed with the cream filling.

SERVES 6–8

BASE

- 125g (4½oz) digestive biscuits

- 60g (2¼oz) butter, melted, plus extra for greasing

- 1 tsp demerara sugar

FILLING

- 200g (7oz) white chocolate, broken into pieces

- 250g (9oz) full-fat mascarpone cheese at room temperature

- 300ml (½ pint) pouring double cream

- 1 tsp vanilla extract

DECORATION

- 115g (4oz) dark chocolate, broken into pieces

- 100ml (3½fl oz) pouring double cream

- 30g (1oz) white chocolate

Mary’s Tips

- * Can be made up to a day ahead.

- * Freezes well.

Grease and base-line a 20cm (8in) sandwich tin with non-stick baking paper.

Place the biscuits in a bag and crush to crumbs with a rolling pin. Tip into a bowl, add the melted butter and demerara sugar and mix well. Spoon into the base of the tin and press down firmly with the back of a spoon. Leave to chill in the fridge for 30 minutes.

Place the white chocolate pieces in a heatproof bowl over a pan of very hot water for a few minutes, until melted. Set aside.

Beat the mascarpone with a little cream to loosen the mixture, then slowly blend in the rest of the cream, stirring until smooth. Add the vanilla and the melted white chocolate. Mix carefully, making sure you don’t overbeat. Pour into the tin and level the surface. Chill for 8 hours, or overnight, until set. Remove the base and paper from the cheesecake and slide on to a serving plate.

Place the dark chocolate and cream in a small saucepan and heat gently until the chocolate has melted. Place the white chocolate in a heatproof bowl over a pan of very hot water for a few minutes, until melted. Spoon into a small piping bag.

Pour the plain chocolate and cream mixture over the cheesecake, spreading it out to the edges. Pipe 8 lines of white chocolate across the top. Using a cocktail stick, drag the white lines in alternate directions to make a feathered effect across the top. Chill until set.

FEATHERED WHITE CHOCOLATE CHEESECAKE

CHOCOLATE AND BRANDY SHOTS

The quickest chocolate mousse you will ever make – no gelatine and no raw eggs. It is very rich, but perfect for a few mouthfuls after a meal. Serve in small espresso cups or shot glasses.

SERVES 8–10

- 200g (7oz) dark chocolate

- 2 tbsp brandy

- 150ml (¼ pint) pouring double cream

- 250g (9oz) full-fat mascarpone cheese at room temperature

Mary’s Tips

- * Can be made up to 2 days ahead.

- * Not suitable for freezing.

You will need 8 or 10 small coffee cups or shot glasses.

Remove 2 squares of chocolate and grate them. Set aside for garnish.

Break the remaining the chocolate into a pan, pour in the brandy and cream, and heat gently until melted, smooth and a uniform chocolate colour throughout. Set aside to cool slightly.

Spoon the mascarpone into a large bowl. Stir well so that it’s a smooth paste, then gradually add the melted chocolate mixture and blend until smooth.

Pour into shot glasses or coffee cups. Sprinkle the grated chocolate on top and chill in the fridge for at least 2 hours.

Serve chilled.

CHOCOLATE AND BRANDY SHOTS

LIMONCELLO PASSION PANNA COTTA

Ideal for a dinner party or a buffet table, these are super impressive and light. Leaf gelatine can come in different sizes depending on the brand. We use the platinum grade leaf gelatine, which we have been able to buy in all major supermarkets.

SERVES 6

- Sunflower, for greasing

- 3 sheets of platinum grade leaf gelatine

- 600ml (1 pint) pouring double cream

- 55g (2 oz) caster sugar

- Finely grated zest of 2 lemons

- 4 tbsp limoncello

TO SERVE

- 3 ripe passion fruit, halved

- 4 tbsp lemon curd

Mary’s Tips

- * Can be made up to a day ahead. Can turn out up to an hour before serving.

- * Not suitable for freezing.

- * Scalding point is just too hot to keep your finger in.

Grease the base and sides of six 150ml (¼ pint) metal pudding basins and sit on a baking sheet.

Half fill a small bowl with water. Add the gelatine leaves and leave to become soft for about 5 minutes.

Measure the cream, sugar and lemon zest into a saucepan. Bring to scalding point, stirring, until the sugar has dissolved and the cream is smooth. Add the limoncello. Remove from the heat and cool slightly until hand hot.

Squeeze any water from the gelatine leaves and add the leaves to the warm cream. Whisk until smooth and completely dissolved. Pour the lemon cream mixture into the pudding basins and transfer to the fridge to set for about 6 hours or overnight.

Scoop out the seeds and any juice from the passion fruit and place in a bowl. Stir in the lemon curd. Mix well.

Carefully turn out the panna cotta by running a knife around the edges of the basins and upturning on to a plate. Serve each one with a spoonful of passion lemon curd cascading over the top.

LIMONCELLO PASSION PANNA COTTA

BAKED RICOTTA CHEESECAKE WITH BLACKBERRY COULIS

Classic vanilla baked cheesecake with a soured cream topping and a sharp coulis, which complements the creaminess of the cheesecake. If fresh blackberries are not in season, use frozen instead.

SERVES 6–8

BASE

- 125g (4½oz) digestive biscuits

- 75g (3oz) butter, melted, plus extra for greasing

FILLING

- 500g (1lb 2oz) full-fat ricotta cheese

- 180g (6½oz) full-fat cream cheese

- 125g (4½oz) caster sugar

- 2 eggs

- 1 tbsp plain flour

- 1 tsp vanilla extract

- Zest of 1 lemon

- Juice of ½ lemon

- 100ml (3½fl oz) pouring double cream

TOPPING

- 800g (1¾lb) blackberries

- 4 tbsp icing sugar

- 2 tsp cornflour

- 200ml (⅓ pint) soured cream

Mary’s Tips

- * Cheesecake and coulis can be made a day ahead. Add topping to serve.

- * Freezes well without the topping.

Preheat the oven to 160°C/140°C Fan/Gas 3. Grease and base line a 20cm (8in) loose-bottomed or springform tin.

Place the biscuits in a bag and crush to crumbs with a rolling pin. Tip into a bowl, add the melted butter and mix well. Spoon into the base of the tin and level the surface. Press down firmly and chill in the fridge.

Measure the ricotta and cream cheese into a bowl. Gently whisk until smooth, being careful not to overwhisk. Add all the remaining filling ingredients and continue to mix slowly until you have a smooth, silky consistency, being careful not to overwhisk.

Pour the filling on top of the biscuit base and spread evenly to the sides. Bake in the preheated oven for about 1 hour, until slightly golden and just set in the middle. Turn off the oven and leave to cool inside the oven for 1 hour until cold. Remove from the tin and chill in the fridge.

Meanwhile, place the blackberries in a food processor and whiz until puréed. Pass the purée through a sieve into a bowl. Add the icing sugar and cornflour to the bowl, mix well, then tip into a saucepan. Place over a low heat and stir gently until the mixture has thickened and coats the back of a spoon. Leave to cool.

Spread the soured cream over the top of the cold cheesecake. Drizzle a few teaspoons of blackberry coulis over the top and swirl to make a pretty pattern. Serve with the remaining coulis alongside.

BAKED RICOTTA CHEESECAKE WITH BLACKBERRY COULIS

SPICED APPLE STRUDEL

Apple strudel used to be such a popular recipe and we think it deserves a comeback. This would also be delicious with apple and pear, poached plums or cooked summer fruits. The breadcrumbs help to absorb some of the liquid from the apples and prevents the pastry from going soggy. Folding in the ends of the pastry first gives neat ends to the strudel.

SERVES 6

- About 6 sheets of filo pastry

- About 55g (2oz) butter, melted

- About 30g (1oz) fresh white breadcrumbs

FILLING

- 2 large cooking apples, peeled, cored and sliced

- Zest and juice of ½ lemon

- 55g (2oz) demerara sugar

- 1 tsp ground mixed spice

ICING

- 175g (6oz) icing sugar, sifted

- 3–4 tbsp fresh lemon juice

Mary’s Tips

- * Can be made up to a day ahead.

- * Freezes well uncooked.

Preheat the oven to 190°C/170°C Fan/Gas 5.

To make the filling, place the apple slices into a bowl with the lemon zest and juice, and the demerara sugar and mixed spice. Mix together to combine.

Place 3 sheets of filo side by side (vertically) on a piece of non-stick baking paper, slightly overlapping the pastry sheets where they meet. Brush generously with melted butter. Place 3 sheets of pastry horizontally over the top, slightly overlapping where they join. Brush generously with melted butter.

Sprinkle the breadcrumbs over the bottom third of the pastry about 5cm (2in) away from the edge and sides. Spoon the apple filling on top of the breadcrumbs. Fold in the thin ends of the pastry, then fold up the long edge nearest to you, over the apple filling. Fold down the remaining long flap of pastry (furthest away from you) to make an enclosed parcel.

Brush all over with melted butter and transfer the strudel and the baking paper to a baking sheet. Bake in the preheated oven for 30–35 minutes until the pastry is golden and crisp all over.

To make the icing, place the icing sugar in a bowl and mix in the lemon juice gradually, a little at a time, to make a thick icing. Drizzle over the strudel in a random pattern.

Serve warm with cream.

SPICED APPLE STRUDEL

WINDFALL PIE

Crisp shortcrust pastry, tender pink rhubarb and fallen cooking apples – a simple pie your granny might have made. If you can only get late season green rhubarb, you may need to add more sugar to the filling.

SERVES 6–8

- 400g (14oz) young pink rhubarb, cut into 1cm (½in) pieces

- 450g (1lb) cooking apples, peeled, cored and cut into 2cm (¾in) cubes

- 115g (4oz) caster sugar

- 1 tbsp cornflour

- A little beaten egg

- A sprinkle of demerara sugar

PASTRY

- 115g (4oz) butter, cubed

- 175g (6oz) plain flour, plus extra for dusting

- 1 heaped tbsp icing sugar

- 1 egg, beaten

Mary’s Tips

- * Can be assembled up to 8 hours ahead. Reheats well after cooking.

- * Freezes well uncooked.

Preheat the oven to 200°C/180°C Fan/Gas 6. You will need a 28cm (11in) deep pie dish.

To make the pastry, measure the butter and flour into a food processor and whiz until breadcrumb stage. Add the icing sugar and egg and whiz again until it forms a ball. (You can do this by rubbing in by hand, if preferred.)

Place the rhubarb, apple, caster sugar and cornflour into the pie dish. Toss together to mix well. Brush the edge of the dish with a little beaten egg.

Roll the pastry out to a round slightly bigger than the surface of the dish. Place over the top of the rhubarb and apple mixture, and press down and crimp the edges. Trim the pastry and brush the surface with beaten egg. Reroll the trimmings and stamp out rounds using a 4.5cm (1¾in) fluted cutter. Stamp out the insides using a smaller 2cm (¾in) fluted cutter to make rings. Arrange the rings in a neat pattern on top of the pastry. Brush with more egg and sprinkle the surface with demerara sugar. Bake in the preheated oven for 30–40 minutes until golden brown. (If the pie starts to get too brown, cover the top with foil.)

Serve warm with custard.

WINDFALL PIE

PEAR AND BLUEBERRY GALETTE

A comforting pudding that is so easy and quick to make. This would work well with tinned apricots or peaches as well. If you want to use fresh pears, peel and poach them until tender first.

SERVES 8

- 75g (3oz) butter, softened, plus extra for greasing

- 75g (3oz) caster sugar

- 115g (4oz) self-raising flour

- 1 tsp baking powder

- 2 eggs

- 1 tsp vanilla extract

- 2 × 400g tins pear halves in natural juice

- 150g (5oz) fresh blueberries

- 2–3 tbsp redcurrant jelly

Mary’s Tips

- * Best made and served immediately. If you have some left over it reheats well.

- * Not suitable for freezing.

Preheat the oven to 200°C/180°C Fan/Gas 6. Grease a 28cm (11in) fluted loose-bottomed tin.

Measure the butter, sugar, flour, baking powder, eggs and vanilla into a bowl. Beat together until smooth. Spread the mixture to cover the base of the tin.

Drain the pear halves and cut each one lengthways into three long strips. Dry with kitchen paper. Arrange cut-side-down over the surface of the batter. Scatter the blueberries in between the pear strips and bake in the preheated oven for 20–25 minutes, until the sponge is lightly golden brown and well risen.

To glaze, melt the redcurrant jelly in a small saucepan over a low heat. Brush over the hot sponge and the fruit to give a shiny glaze.

Leave until just cool enough to handle, then remove from the tin and cut into wedges. Serve warm with cream or crème fraîche.

PEAR AND BLUEBERRY GALETTE

SUNDAY LUNCH PLUM CRUMBLE CAKE

Just right for those cosy autumn Sundays with your family. Perfect when plums are in season, though this works well with apples or pears, too.

SERVES 8

- 300g (10½oz) self-raising flour

- 1 tsp baking powder

- 225g (8oz) caster sugar

- Zest of 1 small lemon

- 2 eggs, beaten

- 150g (5oz) butter, melted, plus extra for greasing

- 300g (10½oz) ripe plums, cut into small cubes

CRUMBLE TOPPING

- 40g (1½oz) self-raising flour

- 20g (¾oz) butter, softened

- 40g (1½oz) demerara sugar

- 2 tbsp porridge oats

Mary’s Tips

- * Can be made up to a day ahead.

- * Freezes well.

Preheat the oven to 180°C/160°C Fan/Gas 4. Line the base of a deep 20cm (8in) springform or loose-bottomed tin with non-stick baking paper and grease the sides well.

To make the cake, measure the flour, baking powder and caster sugar into a mixing bowl. Add the lemon zest, eggs and melted butter and beat with a wooden spoon until combined.

Spread half the mixture into the base of the prepared tin and scatter over the plum cubes. Spoon the remaining mixture on top and spread to give a smooth surface.

To make the crumble topping, combine all the ingredients in a bowl and crumble with your fingertips to give a fine mixture. Sprinkle over the top of the cake. Bake in the preheated oven for 1–1¼ hours, until golden brown and when a skewer is inserted in the centre it comes out clean. Run a palette knife around the edges of the tin to loosen, then remove the cake from the tin and discard the baking paper.

Serve warm with custard.

SUNDAY LUNCH PLUM CRUMBLE CAKE

SUNRISE FRUIT SALAD

Fresh, wonderful colour and ideal for a dessert or breakfast.

SERVES 4–6

- 1 ripe mango, peeled and sliced into thin strips

- 1 small cantaloupe melon, peeled and cut into cubes

- 1 small ripe papaya, peeled, deseeded and cut into thin short matchsticks

- 3 ripe passion fruit, halved

- 100ml (3½fl oz) orange juice, from a carton

- Seeds of 1 pomegranate

Mary’s Tips

- * Can be assembled up to 6 hours ahead.

- * Not suitable for freezing.

Place the mango, melon and papaya in a large bowl.

Scoop out the seeds and juice from the passion fruit and stir into the fruits. Pour in the orange juice and place in the fridge to chill.

Scatter with pomegranate seeds before serving chilled.

SUNRISE FRUIT SALAD

GLAZED FRENCH PEACH TART

This dessert is as impressive as it is delicious! The recipe works just as well with nectarines or apricots. It takes a little time to do but is so worth it, and is a dish you will be proud of.

SERVES 8–10

- 55g (2oz) caster sugar

- 8 large peaches, halved and thinly sliced

- About 75g (3oz) apricot jam

PASTRY

- 175g (6oz) plain flour, plus extra for dusting

- 115g (4oz) butter, cubed

- 3 tbsp icing sugar

- 1 egg, beaten

CRÈME PATISSIERE

- 6 egg yolks

- 115g (4oz) caster sugar

- 55g (2oz) plain flour

- 1 tbsp cornflour

- 500ml (18fl oz) full-fat milk

- 1 tsp vanilla extract

- 100ml (3½fl oz) pouring double cream, lightly whipped

Mary’s Tips

- * Can be made up to 8 hours ahead.

- * Not suitable for freezing.

- * When making the crème pat, ribbon stage is when you lift the beaters and there is a trail of mixture visible like a ribbon.

- * Use the leftover egg whites to make meringues.

You will need a 28cm (11in) fluted loose-bottomed tart tin.

First make the pastry. Measure the flour, butter and icing sugar into a food processor. Whiz until breadcrumb stage. Add the egg and whiz again until a ball is formed.

Dust a worktop with flour and roll out the pastry as thinly as possible to a little bigger than the tin. Line the tin with the pastry up the sides, forming a small lip around the edge. Prick the base with a fork and chill in the fridge or freezer for 30 minutes.

Preheat the oven to 200°C/180°C Fan/Gas 6.

Line the pastry case with non-stick baking paper and fill with baking beans. Bake blind for 15 minutes, then remove the paper and the beans and bake for another 5–10 minutes, until the pastry is pale golden and crisp. Set aside to cool and lift out the baking beans and non-stick baking paper.

Meanwhile, to make the crème pat, place the egg yolks, sugar, flour and cornflour in a large bowl. Whisk, using an electric whisk, until the mixture is thick and pale.

Heat the milk in a saucepan until scalding. Slowly pour the milk into the bowl and continue whisking until smooth.

Pour back into the saucepan, add the vanilla and stir constantly over a medium heat until just boiling and the mixture is at thickish ribbon stage (see Tip).

Spoon into a bowl, cover the surface with non-stick baking paper to stop a skin forming and leave to cool.

When the crème pat is cold, fold in the whipped cream. Set aside and chill until needed.

To poach the peaches, measure 200ml (⅓ pint) water and the caster sugar into a wide-based saucepan. Stir to dissolve the sugar, then bring up to the boil and boil for 2 minutes.

Turn down the heat, add the peach slices and simmer gently for a few minutes, until the peaches are just soft, but not falling apart. Strain the peach slices from the syrup and leave to cool completely.

Place the apricot jam in a small saucepan. Place over a low heat and stir until smooth and runny.

Fill the pastry case with the cold crème pat, spreading to the edges. Arrange the slices of peach overlapping in a neat spiral on top. Brush the peach slices and pastry edges with the apricot glaze and place in the fridge for 30 minutes to set before serving.

Cut into wedges and serve at room temperature.

GLAZED FRENCH PEACH TART

conversion chart

WEIGHTS

Metric

Imperial

5g

⅛ oz

10g

¼ oz

15g

½ oz

20g

¾ oz

30g

1 oz

35g

1¼ oz

40g

1½ oz

55g

2 oz

60g

2¼ oz

65g

2½ oz

75g

3 oz

90g

3½ oz

115g

4 oz

125g

4½ oz

150g

5 oz

175g

6 oz

200g

7 oz

225g

8 oz

250g

9 oz

275g

10 oz

300g

10½ oz

325g

11½ oz

350g

12 oz

375g

13 oz

400g

14 oz

425g

15 oz

450g

1 lb

500g

1 lb 2 oz

550g

1¼ lb

600g

1 lb 5 oz

650g

1 lb 7 oz

675g

1½ lb

700g

1 lb 9 oz

750g

1 lb 10 oz

800g

1¾ lb

850g

1 lb 14 oz

900g

2 lb

1.3kg

3 lb

1.8kg

4 lb

2.25kg

5 lb

OVEN TEMPERATURES

°C

Fan °C

°F

Gas Mark

120

100

250

½

140

120

275

1

150

130

300

2

160

140

325

3

180

160

350

4

190

170

375

5

200

180

400

6

220

200

425

7

230

210

450

8

240

220

475

9

VOLUME

Metric

Imperial

30ml

1 fl oz

50ml

2 fl oz

85ml

3 fl oz

100ml

3½ fl oz

125ml

4 fl oz

150ml

5 fl oz (¼ pint)

175ml

6 fl oz

200ml

7 fl oz (⅓ pint)

225ml

8 fl oz

250ml

9 fl oz

300ml

10 fl oz (½ pint)

350ml

12 fl oz

400ml

14 fl oz

450ml

15 fl oz (¾ pint)

500ml

18 fl oz

600ml

1 pint / 20 fl oz

700ml

1¼ pints

900ml

1½ pints

1 litre

1¾ pints

1.2 litres

2 pints

1.25 litres

2¼ pints

1.5 litres

2½ pints

1.75 litres

3 pints

2 litres

3½ pints

2.25 litres

4 pints

2.5 litres

4½ pints

2.75 litres

5 pints

3.4 litres

6 pints

3.9 litres

7 pints

4.5 litres

8 pints (1 gallon)

MEASUREMENTS

Metric

Imperial

5mm

¼ in

1cm

½ in

2cm

¾ in

2.5cm

1 in

3cm

1¼ in

4cm

1½ in

5cm

2 in

7.5cm

3 in

10cm

4 in

12.5cm

5 in

15cm

6 in

18cm

7 in

20cm

8 in

23cm

9 in

25cm

10 in

28cm

11 in

30cm

12 in

33cm

13 in

35cm

14 in

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Salads

Broccoli and Quinoa Salad

Coronation Coleslaw

Forest Bean Salad

Greek Salad with Asparagus

Hot-smoked Salmon Rice and Asparagus Salad

Noodle Nori Salad

Rocket, Parmesan and Bean Salad

Soups

Autumn Leek and Mushroom Soup

Roasted Tomato and Basil Soup

Summer Soup – Pea, Potato and Basil

Winter Parsnip and Chestnut Soup

Pasta and Noodles

Black Bean Beef Noodle Stir-fry

Chicken Spinach Tomato Lasagne

Five Veg Pasta

Noodle Nori Salad

Spaghetti with Peas and Pesto

Vegetable Pad Thai

Pastry

Beef Bourguignon Pie

Chicken and Spinach Herb Parcel

Jumbo Lentil Rolls

Jumbo Sausage Rolls

Provence Tomato and Garlic Pistou Tart

Red Pepper, Cheese and Chive Canapé Tarts

Salmon en Croûte with Spinach and Dill

Shepherd’s Puff Pastry Pie

Stir-Fries

Black Bean Beef Noodle Stir-fry

Duck Breast with Stir-fry Vegetables and Cashew Sauce

Prawn Stir-fry wih Ginger, Coconut and Chilli

Roasts

Loin of Stuffed Pork with Crackling and White Wine Gravy

Roast Rack of Lamb with Celeriac Purée

Sticky Short Beef Ribs and Lemon Coleslaw

Two Roast Chickens with Scalloped Potatoes

One-Pot Dishes

Black Bean Beef Noodle Stir-Fry

Celery, Blue Cheese and Sage Risotto

Chipchip Cassoulet

Double Mustard Chicken

Garlic Roasted Potatoes with Rosemary

Grilled Courgettes with Ginger Crunch

Harissa Roasted Chantenay Carrots

Hispi Cabbage Noisette

Lamb and Chickpea Spiced Stew

Leek and Potato Gratin

Majorcan-style One Pot Vegetables

Prawn Stir-fry wih Ginger, Coconut and Chilli

Roasted Mediterranean Vegetables with Goat’s Cheese

Roasting Tin Spiced Chicken

Sabzi Vegetable Curry

Spicy Pork with Sweet Potato and Black-eyed Beans

Sunday Best Minted Lamb

Thai Green Curry

Tuscan Chicken

Vegetarian

Avocado, Olive and Tomato Blinis

Cauliflower Potato Cakes

Celery, Blue Cheese and Sage Risotto

Coriander Roasted Vegetables

Curried Squash and Paneer Filo Samosas

Five Veg Pasta

Frittata with Spinach, Feta and Tomatoes

Gardener’s Stuffed Squash

Garlic Parsley Flatbread

Halloumi and Sweet Potato Fries with Chilli Dip

Harissa Halloumi and Squash Skewers

Jumbo Lentil Rolls

Majorcan-style One Pot Vegetables

Pea and Feta Blinis

Porcini, Wild Mushroom and Watercress Gratin

Provence Tomato and Garlic Pistou Tart

Red Pepper, Cheese and Chive Canapé Tarts

Sabzi Vegetaable Curry

Shakshuka

Smashed Avocado, Asparagus and Fried Egg on Sourdough

Spaghetti with Peas and Pesto

Vegetable Pad Thai

Accompaniments

Coronation Coleslaw

Garlic Parsley Flatbread

Garlic Roasted Potatoes with Rosemary

Grilled Courgettes with Ginger Crunch

Halloumi and Sweet Potato Fries with Chilli Dip

Harissa Roasted Chantenay Carrots

Hispi Cabbage Noisette

Leek and Potato Gratin

Roasted Mediterranean Vegetables with Goat’s Cheese

Cold Desserts

Baked Ricotta Cheesecake with Blackberry Coulis

Chocolate and Brandy Shots

Feathered White Chocolate Cheesecake

Glazed French Peach Tart

Glorious Chocolate Truffle Dessert

Hazelnut Meringue Roulade

Limoncello Passion Panna Cotta

Sunrise Fruit Salad

Tiramisu Red Fruit Trifle

Hot Puddings

Pear and Blueberry Galette

Spiced Apple Strudel

Sunday Lunch Plum Crumble Cake

Windfall Pie

Small Bakes

Gin and Lime Drizzle Traybake

Honeycomb Rocky Road

Lemon and Passion Fruit Traybake

Posh White Chocolate Shortbread Biscuits

Tear and Share Cheese and Herb Rolls

The Ultimate Chocolate Brownies

Salted Caramel Brownies

Star Almond Mince Pies

White Chocolate and Pistachio Blondies

Large Cakes

Banana Fruit Bread

Birthday Chocolate Ganache Cake

Clementine Cake

Easter Simnel Cake

Ginger and Orange Polenta Cake

Shirl’s Fruit Cake

Salted Caramel Cake

THANK YOUS

This is one of the most important pages in the book, as it gives me a chance to thank my team for making a new book happen each year! At home we are a team of three in the kitchen – Lucy Young is very much in charge of everything. What can I say about Lucy Young after 32 years working together? Firstly, we think and work as a team, and really have a passion for what we do. Any success that I have achieved is hugely thanks to wonderful Luce. She is one in a million. The days when we are trying out recipes are the fun ones! Lucinda McCord is at the practical helm, taking tremendous care to achieve the best results. She has been with us for 21 years, straight from cookery training, and is the fastest, most efficient cook we know – and one of the loveliest people. And with me, that’s the three of us. We are always excited to start a new book. Once the title and format is decided, it’s the three of us around the table pooling ideas, thoughts and recipes.

All the recipes are tried and tested throughout the year, until they are just right. And after the final test, we share them with our families for comments, too. Embracing modern technology, we take photos on our phones before everyone dives in for a taste! These photos act as a reminder and a guide for when we’re shooting the gorgeous glossy photos for the book.

The skill, time and precision needed for these photos is exceptional. What a special team they are – brilliant photographer Laura Edwards, the very best food stylist Lisa Harrison and the props all styled beautifully by Tabitha Hawkins.

Jo Penfold deserves the hugest thanks for working her magic on my hair and makeup and always making sure I scrub up ok! And Tess Wright, our fun energetic stylist, finds the loveliest clothes for me to wear.

Thank you to Lizzy Gray and Charlotte Macdonald at BBC Books for keeping us on track and to designer Abi Hartshorne and the lovely Jo Roberts-Miller, our very best editor.

Finally, thanks to our agents – the superb Caroline Wood, our Literary Agent at FBA, who guides us through and with Michele Topham removes every ounce of stress, and our Media Agent Joanna Kaye at KBJ Management, our guardian angel who makes things happen with all the love and care, aided by Theia Nankivell; we are very lucky to have the best people around us.

And to you, the readers, thank you for your continued support. You are the most loyal readers and it is for you that I write these recipes and I am ever thankful to be still doing what I love – teaching and sharing a love of cooking.

Left: Luce and I – always time to laugh.
Right: Lucinda, me and Luce recipe testing.

INDEX

The page references in this index correspond to the print edition from which this ebook was created, and clicking on them will take you to the location in the ebook where the equivalent print page would begin. To find a specific word or phrase from the index, please use the search feature of your ebook reader.

A

almonds

ginger and orange polenta cake 226

glorious chocolate truffle dessert 262–3

posh white chocolate shortbread biscuits 252

star almond mince pies 245

American-style pancakes with bacon and maple syrup 47

apples

double mustard chicken 124

jumbo sausage rolls 88

spiced apple strudel 274

windfall pie 277

apricots

banana fruit bread 246

Easter simnel cake 248–9

asparagus

forest bean salad 200

Greek salad with asparagus 196

hot-smoked salmon rice and asparagus salad 103

smashed avocado, asparagus and fried egg on sourdough 45

smoked salmon and burrata sharing platter 66

aubergines

Majorcan-style one pot vegetables 188

roasted Mediterranean veg with goat’s cheese 216

sabzi vegetable curry 184

avocados

avocado, beetroot and prawn stack 26

avocado, olive and tomato blinis 24

chicken, avocado and mango lettuce wraps 57

eggy bread avocado and ham sandwich 50

smashed avocado, asparagus and fried egg on sourdough 45

toasted brioche with avocado, spinach and bacon 52

B

bacon

American-style pancakes with bacon and maple syrup 47

bacon and egg breakfast croustades 38

beef bourguignon pie 153–4

toasted brioche with avocado, spinach and bacon 52

baked beans: chipchip cassoulet 147

baking 218–55

banana fruit bread 246

birthday chocolate ganache cake 239–41

clementine cake 236–8

Easter simnel cake 248–9

gin and lime drizzle traybake 234

ginger and orange polenta cake 226

honeycomb rocky road 229

lemon and passion fruit traybake 230

posh white chocolate shortbread biscuits 252

salted caramel brownies 225

salted caramel cake 233

Shirl’s fruit cake 242

star almond mince pies 245

tear and share cheese and herb rolls 255

the ultimate chocolate brownies 220

white chocolate and pistachio blondies 224

banana fruit bread 246

basil

basil olive dip 63

five veg pasta 178

herb lemon dressing 200

Provence tomato and garlic pistou tart 170–1

roasted tomato and basil soup 34

smoked salmon and burrata sharing platter 66

summer soup – pea, potato and basil 28

bean sprouts: vegetable pad Thai 167

beans

bresaola sharing board with rocket, Parmesan and bean salad 64

chipchip cassoulet 147

spicy pork with sweet potato and black-eyed beans 148

beef

beef bourguignon pie 153–4

beef kofta with tomato salsa 74

black bean beef noodle stir-fry 157

bresaola sharing board with rocket, Parmesan and bean salad 64

fillet steak for two with green peppercorn and brandy sauce 162

spiced beef with chicory 76

sticky short beef ribs and lemon coleslaw 158–9

beetroot: avocado, beetroot and prawn stack 26

birthday chocolate ganache cake 239–41

Biscoff biscuits: salted caramel brownies 225

black bean sauce

black bean beef noodle stir-fry 157

black bean chicken skewers 69

black-eyed beans, spicy pork with sweet potato and 148

blackberries: baked ricotta cheesecake with blackberry coulis 273

blinis

avocado, olive and tomato 24

ginger and chilli prawn 24

herb blinis 23

pea and feta 24

blondies, white chocolate and pistachio 224

blue cheese: celery, blue cheese and sage risotto 168

blueberries: pear and blueberry galette 278

brandy

chocolate and brandy shots 268

double mustard chicken 124

green peppercorn and brandy sauce 162

hazelnut meringue roulade with brandy cream 261

tiramisu red fruit trifle 258

bread

bacon and egg breakfast croustades 38

eggy bread avocado and ham sandwich 50

garlic parsley flatbread 85

match day hot dogs 54

smashed avocado, asparagus and fried egg on sourdough 45

tear and share cheese and herb rolls 255

toasted brioche with avocado, spinach and bacon 52

bresaola sharing board with rocket, Parmesan and bean salad 64

Brie: Provence tomato and garlic pistou tart 170–1

brioche: toasted brioche with avocado, spinach and bacon 52

broad beans

forest bean salad with herb lemon dressing 200

summer soup – pea, potato and basil 28

broccoli

broccoli and quinoa salad with feta and yoghurt dressing 204

summer soup – pea, potato and basil 28

brownies

salted caramel brownies 225

the ultimate chocolate brownies 220

brunch 10, 36–59

American-style pancakes with bacon and maple syrup 47

bacon and egg breakfast croustades 38

chicken, avocado and mango lettuce wraps 57

cinnamon crêpes 49

eggy bread avocado and ham sandwich 50

frittata with spinach, feta and tomatoes 42

fruit kebabs with lemon dip 58

match day hot dogs 54

shakshuka 41

smashed avocado, asparagus and fried egg on sourdough 45

toasted brioche with avocado, spinach and bacon 52

burrata: smoked salmon and burrata sharing platter 66

butternut squash

curried squash and paneer filo samosas 183

harissa halloumi and squash skewers 68

C

cabbage

coronation coleslaw 195

Hispi cabbage noisette 207

lemon coleslaw 158–9

roast chicken breast with creamy mushrooms and cabbage 117

cakes

birthday chocolate ganache cake 239–41

clementine cake 236–8

Easter simnel cake 248–9

gin and lime drizzle traybake 234

ginger and orange polenta cake 226

glorious chocolate truffle dessert 262–3

lemon and passion fruit traybake 230

salted caramel cake 233

Shirl’s fruit cake 242

Sunday lunch plum crumble cake 281

canapés

herb blinis 23–4

red pepper, cheese and chive canapé tarts 19

salmon, goat’s cheese and cucumber canapé 17

caramel

caramelised chestnuts 32

salted caramel brownies 225

salted caramel cake 233

carrots

Coronation coleslaw 195

duck breast with stir-fry veg and cashew sauce 134

harissa roasted Chantenay carrots 215

lemon coleslaw 158–9

noodle nori salad 199

sabzi vegetable curry 184

shepherd’s puff pastry pie 138

Sunday best minted lamb 145

vegetable pad Thai 167

cashew nuts

duck breast with stir-fry vegetables and cashew sauce 134

spaghetti with peas and pesto 177

cassoulet, chipchip 147

cauliflower

cauliflower potato cakes with Parmesan sauce 191

coriander roasted vegetables with basil olive dip 63

celeriac

Coronation coleslaw 195

roast rack of lamb with celeriac purée 142

smoked haddock and celeriac and potato mash fish pie 104

celery

celery, blue cheese and sage risotto 168

coriander roasted vegetables with basil olive dip 63

Coronation coleslaw 195

ceviche: tuna ceviche with pickled ginger and salsa 79

cheese

bacon and egg breakfast croustades 38

basil olive dip 63

bresaola sharing board with rocket, Parmesan and bean salad 64

broccoli and quinoa salad with feta and yoghurt dressing 204

cauliflower potato cakes with Parmesan sauce 191

celery, blue cheese and sage risotto 168

chicken, spinach and tomato lasagne 129–31

eggy bread avocado and ham sandwich 50

five veg pasta 178

frittata with spinach, feta and tomatoes 42

gardener’s stuffed squash 180

garlic parsley flatbread 85

Greek salad 196

halloumi and sweet potato fries with chilli dip 86

harissa halloumi and squash skewers 68

jumbo lentil rolls 91

leek and potato gratin 208

pea and feta blinis 24

porcini, wild mushroom and watercress gratin 174

Provence tomato and garlic pistou tart 170–1

red pepper, cheese and chive canapé tarts 19

roasted Mediterranean veg with goat’s cheese 216

smoked haddock and celeriac and potato mash fish pie 104

smoked haddock macaroni cheese 94

smoked salmon and burrata sharing platter 66

spaghetti with peas and pesto 177

tear and share cheese and herb rolls 255

cheesecake

baked ricotta cheesecake with blackberry coulis 273

feathered white chocolate cheesecake 267

chestnuts, winter parsnip and chestnut soup with caramelised 32

chia seeds: forest bean salad 200

chicken

black bean chicken skewers 69

chicken and spinach herb parcel 126–8

chicken, avocado and mango lettuce wraps 57

chicken, spinach and tomato lasagne 129–31

double mustard chicken 124

roast chicken breast with creamy mushrooms and cabbage 117

roasting tin spiced chicken 114

Thai green curry 123

Tuscan chicken 133

two roast chickens with scalloped potatoes 118–19

chickpeas: lamb and chickpea spiced stew 141

chicory, spiced beef with 76

chillies

chilli dip 86

chipchip cassoulet 147

ginger and chilli prawn blinis 24

prawn stir-fry with ginger, coconut and chilli 108

shakshuka 41

spiced tomato relish 54

Chinese five spice: roasting tin spiced chicken 114

chipchip cassoulet 147

chipotle paste

chipchip cassoulet 147

spiced tomato relish 54

chives

cauliflower potato cakes with Parmesan sauce 191

herb blinis 23

red pepper, cheese and chive canapé tarts 19

chocolate

birthday chocolate ganache cake 239–41

chocolate and brandy shots 268

feathered white chocolate cheesecake 267

glorious chocolate truffle dessert 262–3

honeycomb rocky road 229

posh white chocolate shortbread biscuits 252

salted caramel brownies 225

tiramisu red fruit trifle 258

the ultimate chocolate brownies 220

white chocolate and pistachio blondies 224

chutney: eggy bread avocado and ham sandwich 50

cinnamon crêpes 49

clementine cake 236–8

coconut cream: prawn stir-fry with ginger, coconut and chilli 108

coconut milk: Thai green curry 123

coffee: tiramisu red fruit trifle 258

coleslaw

Coronation coleslaw 195

sticky short beef ribs and lemon coleslaw 158–9

conversion charts 288–9

cook’s notes 13

coriander

coriander roasted vegetables with basil olive dip 63

salsa 79

spiced beef with chicory 76

vegetable pad Thai 167

Coronation coleslaw 195

coulis, blackberry 273

courgettes

duck breast with stir-fry veg and cashew sauce 134

five veg pasta 178

gardener’s stuffed squash 180

grilled courgettes with ginger crunch 210

honey-glazed salmon and courgette skewers 72

prawn stir-fry with ginger, coconut and chilli 108

roasted Mediterranean veg with goat’s cheese 216

crab: hoso maki 81

cream

birthday chocolate ganache cake 239–41

chocolate and brandy shots 268

double mustard chicken 124

feathered white chocolate cheesecake 267

glorious chocolate truffle dessert 262–3

green peppercorn and brandy sauce 162

hazelnut meringue roulade with brandy cream 261

lemon and passion fruit traybake 230

limoncello passion panna cotta 270

moules marinière 107

roast chicken breast with creamy mushrooms and cabbage 117

scallops with garlic king oyster mushrooms and tarragon 110

tiramisu red fruit trifle 258

Tuscan chicken 133

cream cheese

baked ricotta cheesecake 273

chicken and spinach herb parcel 126–8

ginger and chilli prawn blinis 24

salmon en croute with spinach and dill 98–9

smoked salmon and watercress pâté 20–2

toasted brioche with avocado, spinach and bacon 52

crème fraîche

cauliflower potato cakes with Parmesan sauce 191

chicken, avocado and mango lettuce wraps 57

chicken, spinach and tomato lasagne 129–31

chilli dip 86

herb sauce 98–9

roast rack of lamb with celeriac purée 142

crème patissiere: glazed French peach tart 284–6

crêpes and pancakes

American-style pancakes with bacon and maple syrup 47

cinnamon crêpes 49

croustades, bacon and egg breakfast 38

crumble cake, Sunday lunch plum 281

cucumber

avocado, beetroot and prawn stack 26

cucumber dip 73

Greek salad with asparagus 196

hoso maki 81

salmon, goat’s cheese and cucumber canapé 17

smoked salmon and burrata sharing platter 66

curry

Coronation coleslaw 195

curried squash and paneer filo samosas 183

sabzi vegetable curry 184

Thai green curry 123

D

daikon: noodle nori salad 199

desserts and puddings 256–87

digestive biscuits

baked ricotta cheesecake with blackberry coulis 273

feathered white chocolate cheesecake 267

honeycomb rocky road 229

dill

avocado, beetroot and prawn stack 26

hot-smoked salmon rice and asparagus salad 103

salmon, goat’s cheese and cucumber canapé 17

salmon en croute with spinach and dill 98–9

smoked salmon and watercress pâté 20–2

dips

basil olive dip 63

chilli dip 86

cucumber dip 73

lemon dip 58

dressings

herb lemon dressing 200

lemon dressing 103

yoghurt dressing 204

duck breast with stir-fry vegetables and cashew sauce 134

E

Easter simnel cake 248–9

eggs 13

bacon and egg breakfast croustades 38

eggy bread avocado and ham sandwich 50

frittata with spinach, feta and tomatoes 42

glazed French peach tart 284–6

glorious chocolate truffle dessert 262–3

hazelnut meringue roulade with brandy cream 261

hot-smoked salmon rice and asparagus salad 103

shakshuka 41

smashed avocado, asparagus and fried egg on sourdough 45

smoked haddock and celeriac and potato mash fish pie 104

F

feathered white chocolate cheesecake 267

fennel: roasting tin spiced chicken 114

feta

broccoli and quinoa salad with feta and yoghurt dressing 204

frittata with spinach, feta and tomatoes 42

gardener’s stuffed squash 180

Greek salad with asparagus 196

pea and feta blinis 24

filo pastry

curried squash and paneer filo samosas 183

spiced apple strudel 274

first courses 14–35

autumn leek and mushroom soup 31

avocado, beetroot and prawn stack 26

herb blinis 23–4

red pepper, cheese and chive canapé tarts 19

roasted tomato and basil soup 34

salmon, goat’s cheese and cucumber canapé 17

smoked salmon and watercress pâté 20–2

summer soup – pea, potato and basil 28

winter parsnip and chestnut soup with caramelised chestnuts 32

fish 13, 92–111

honey-glazed salmon and courgette skewers 72

hot-smoked salmon rice and asparagus salad 103

miso salmon with aromatic spinach 97

salmon, goat’s cheese and cucumber canapé 17

salmon en croute with spinach and dill 98–9

smoked haddock and celeriac and potato mash fish pie 104

smoked haddock macaroni cheese 94

smoked salmon and burrata sharing platter 66

smoked salmon and watercress pâté 20–2

sushi squares with smoked salmon and pickled ginger 83

tuna ceviche with pickled ginger and salsa 79

five veg pasta 178

flatbread, garlic parsley 85

forest bean salad with herb lemon dressing 200

French peach tart, glazed 284–6

fries: halloumi and sweet potato fries with chilli dip 86

frittata with spinach, feta and tomatoes 42

fruit

fruit kebabs with lemon dip 58

sunrise fruit salad 283

tiramisu red fruit trifle 258

see also individual types of fruit

fruit bread, banana 246

fruit cake, Shirl’s 242

G

galette, pear and blueberry 278

ganache icing 239–41

garam masala

chicken, avocado and mango lettuce wraps 57

curried squash and paneer filo samosas 183

sabzi vegetable curry 184

gardener’s stuffed squash 180

garlic

garlic parsley flatbread 85

garlic roasted potatoes with rosemary 212

moules marinière 107

Provence tomato and garlic pistou tart 170–1

scallops with garlic king oyster mushrooms and tarragon 110

two roast chickens with scalloped potatoes 118–19

gin and lime drizzle traybake 234

ginger

Easter simnel cake 248–9

ginger and chilli prawn blinis 24

ginger and orange polenta cake 226

grilled courgettes with ginger crunch 210

noodle nori salad 199

prawn stir-fry with ginger, coconut and chilli 108

sushi squares with smoked salmon and pickled ginger 83

tuna ceviche with pickled ginger and salsa 79

glacé cherries: Easter simnel cake 248–9

glazed French peach tart 284–6

glorious chocolate truffle dessert 262–3

goat’s cheese

jumbo lentil rolls 91

roasted Mediterranean veg with goat’s cheese 216

salmon, goat’s cheese and cucumber canapé 17

gratins

leek and potato gratin 208

porcini, wild mushroom and watercress gratin 174

gravy, white wine 151–2

Greek salad with asparagus 196

green beans

forest bean salad with herb lemon dressing 200

Thai green curry 123

green curry, Thai 123

Gruyère

leek and potato gratin 208

smoked haddock and celeriac and potato mash fish pie 104

H

haddock

smoked haddock and celeriac and potato mash fish pie 104

smoked haddock macaroni cheese 94

halloumi

halloumi and sweet potato fries with chilli dip 86

harissa halloumi and squash skewers 68

ham: eggy bread avocado and ham sandwich 50

harissa

beef kofta with tomato salsa 74

harissa halloumi and squash skewers 68

harissa roasted Chantenay carrots 215

hazelnut meringue roulade with brandy cream 261

herbs

chicken and spinach herb parcel 126–8

chicken, spinach and tomato lasagne 129–31

herb blinis 23

herb lemon dressing 200

herb sauce 98–9

tear and share cheese and herb rolls 255

Hispi cabbage

Hispi cabbage noisette 207

roast chicken breast with creamy mushrooms and cabbage 117

hoi sin sauce: spiced beef with chicory 76

honey-glazed salmon and courgette skewers 72

honeycomb rocky road 229

horseradish sauce

avocado, beetroot and prawn stack 26

smoked salmon and watercress pâté 20–2

hoso maki 81

hot dogs, match day 54

hot-smoked salmon rice and asparagus salad 103

J

jumbo lentil rolls 91

jumbo sausage rolls 88

K

kale: porcini, wild mushroom and watercress gratin 174

kebabs

fruit kebabs with lemon dip 58

see also skewers

king oyster mushrooms: scallops with garlic king oyster mushrooms and tarragon 110

koftas

beef kofta with tomato salsa 74

minted lamb kofta with cucumber dip 73

L

lamb

lamb and chickpea spiced stew 141

minted lamb kofta with cucumber dip 73

roast rack of lamb with celeriac purée 142

shepherd’s puff pastry pie 138

Sunday best minted lamb 145

lasagne, chicken, spinach and tomato 129–31

leeks

autumn leek and mushroom soup 31

leek and potato gratin 208

Sunday best minted lamb 145

lemon curd

lemon dip 58

limoncello passion panna cotta 270

lemons

herb lemon dressing 200

lemon and passion fruit traybake 230

lemon dressing 103

limoncello passion panna cotta 270

sticky short beef ribs and lemon coleslaw 158–9

lentils: jumbo lentil rolls 91

lettuce

broccoli and quinoa salad with feta and yoghurt dressing 204

chicken, avocado and mango lettuce wraps 57

limes

gin and lime drizzle traybake 234

tuna ceviche with pickled ginger and salsa 79

limoncello passion panna cotta 270

M

macaroni cheese, smoked haddock 94

Majorcan-style one pot vegetables 188

mango

chicken, avocado and mango lettuce wraps 57

fruit kebabs with lemon dip 58

sunrise fruit salad 283

mango chutney

Coronation coleslaw 195

sabzi vegetable curry 184

toasted brioche with avocado, spinach and bacon 52

maple syrup

American-style pancakes with bacon and maple syrup 47

sticky short beef ribs and lemon coleslaw 158–9

marmalade: clementine cake 236–8

marzipan

Easter simnel cake 248–9

star almond mince pies 245

mascarpone cheese

chocolate and brandy shots 268

feathered white chocolate cheesecake 267

tiramisu red fruit trifle 258

match day hot dogs 54

mayonnaise

chicken, avocado and mango lettuce wraps 57

Coronation coleslaw 195

lemon coleslaw 158–9

meat 13

see also beef; lamb; pork

melon: sunrise fruit salad 283

menus 10–12

meringues: hazelnut meringue roulade with brandy cream 261

mince pies, star almond 245

mint

herb lemon dressing 200

jumbo lentil rolls 91

lemon dip 58

minted lamb kofta with cucumber dip 73

Provence tomato and garlic pistou tart 170–1

Sunday best minted lamb 145

yoghurt dressing 204

miso salmon with aromatic spinach 97

moules marinière 107

mousse: chocolate and brandy shots 268

mushrooms

autumn leek and mushroom soup 31

bacon and egg breakfast croustades 38

beef bourguignon pie 153–4

black bean beef noodle stir-fry 157

celery, blue cheese and sage risotto 168

chicken, spinach and tomato lasagne 129–31

five veg pasta 178

gardener’s stuffed squash 180

porcini, wild mushroom and watercress gratin 174

roast chicken breast with creamy mushrooms and cabbage 117

scallops with garlic king oyster mushrooms and tarragon 110

shepherd’s puff pastry pie 138

Sunday best minted lamb 145

Thai green curry 123

mussels: moules marinière 107

mustard

double mustard chicken 124

green peppercorn and brandy sauce 162

N

noodles

black bean beef noodle stir-fry 157

noodle nori salad 199

vegetable pad Thai 167

nori

hoso maki 81

noodle nori salad 199

O

oats: Sunday lunch plum crumble cake 281

olives

avocado, olive and tomato blinis 24

basil olive dip 63

bresaola sharing board with rocket, Parmesan and bean salad 64

Greek salad with asparagus 196

onions: shepherd’s puff pastry pie 138

orange juice

Shirl’s fruit cake 242

sunrise fruit salad 283

oranges: ginger and orange polenta cake 226

P

pad Thai, vegetable 167

pancakes and crêpes

American-style pancakes with bacon and maple syrup 47

cinnamon crêpes 49

paneer: curried squash and paneer filo samosas 183

panna cotta, limoncello passion 270

papaya: sunrise fruit salad 283

paprika: lamb and chickpea spiced stew 141

Parmesan

basil olive dip 63

bresaola sharing board 64

cauliflower potato cakes with Parmesan sauce 191

five veg pasta 178

gardener’s stuffed squash 180

porcini, wild mushroom and watercress gratin 174

Provence tomato and garlic pistou tart 170–1

red pepper, cheese and chive canapé tarts 19

spaghetti with peas and pesto 177

parsley

garlic parsley flatbread 85

hot-smoked salmon rice and asparagus salad 103

parsnips: winter parsnip and chestnut soup with caramelised chestnuts 32

passion fruit

limoncello passion panna cotta 270

sunrise fruit salad 283

passion fruit curd: lemon and passion fruit traybake 230

pasta

chicken, spinach and tomato lasagne 129–31

five veg pasta 178

smoked haddock macaroni cheese 94

spaghetti with peas and pesto 177

pâté, smoked salmon and watercress 20–2

pea shoots: tuna ceviche with pickled ginger and salsa 79

peaches: glazed French peach tart 284–6

peanuts: vegetable pad Thai 167

pear and blueberry galette 278

peas

celery, blue cheese and sage risotto 168

pea and feta blinis 24

sabzi vegetable curry 184

smoked haddock macaroni cheese 94

spaghetti with peas and pesto 177

summer soup – pea, potato and basil 28

peppercorns: green peppercorn and brandy sauce 162

peppers

black bean beef noodle stir-fry 157

chipchip cassoulet 147

coriander roasted vegetables with basil olive dip 63

duck breast with stir-fry veg and cashew sauce 134

five veg pasta 178

frittata with spinach, feta and tomatoes 42

harissa halloumi and squash skewers 68

Majorcan-style one pot vegetables 188

noodle nori salad 199

red pepper, cheese and chive canapé tarts 19

roasted Mediterranean veg with goat’s cheese 216

roasting tin spiced chicken 114

sabzi vegetable curry 184

salmon en croute with spinach and dill 98–9

spiced tomato relish 54

spicy pork with sweet potato and black-eyed beans 148

Tuscan chicken 133

vegetable pad Thai 167

pesto, spaghetti with peas and 177

petits pois

celery, blue cheese and sage risotto 168

pea and feta blinis 24

sabzi vegetable curry 184

smoked haddock macaroni cheese 94

spaghetti with peas and pesto 177

summer soup – pea, potato and basil 28

pickle: eggy bread avocado and ham sandwich 50

pies

beef bourguignon pie 153–4

shepherd’s puff pastry pie 138

smoked haddock and celeriac and potato mash fish pie 104

star almond mince pies 245

windfall pie 277

pineapple: fruit kebabs with lemon dip 58

pistachios

beef kofta with tomato salsa 74

white chocolate and pistachio blondies 224

pistou: Provence tomato and garlic pistou tart 170–1

plums: Sunday lunch plum crumble cake 281

polenta: ginger and orange polenta cake 226

pomegranate: sunrise fruit salad 283

porcini, wild mushroom and watercress gratin 174

pork

loin of stuffed pork with crackling and white wine gravy 151–2

spicy pork with sweet potato and black-eyed beans 148

posh white chocolate shortbread biscuits 252

potatoes

autumn leek and mushroom soup 31

cauliflower potato cakes with Parmesan sauce 191

garlic roasted potatoes with rosemary 212

leek and potato gratin 208

Majorcan-style one pot vegetables 188

sabzi vegetable curry 184

smoked haddock and celeriac and potato mash fish pie 104

summer soup – pea, potato and basil 28

two roast chickens with scalloped potatoes 118–19

poultry 112–35

see also chicken; duck

prawns

avocado, beetroot and prawn stack 26

ginger and chilli prawn blinis 24

prawn stir-fry with ginger, coconut and chilli 108

Provence tomato and garlic pistou tart 170–1

puddings and desserts 256–87

puff pastry

beef bourguignon pie 153–4

chicken and spinach herb parcel 126–8

jumbo lentil rolls 91

jumbo sausage rolls 88

salmon en croute with spinach and dill 98–9

shepherd’s puff pastry pie 138

pumpkin seeds

broccoli and quinoa salad with feta and yoghurt dressing 204

forest bean salad with herb lemon dressing 200

Puy lentils: jumbo lentil rolls 91

Q

quinoa: broccoli and quinoa salad with feta and yoghurt dressing 204

R

radishes: pea and feta blinis 24

raspberries: hazelnut meringue roulade 261

relish, spiced tomato 54

rhubarb: windfall pie 277

rice

celery, blue cheese and sage risotto 168

hoso maki 81

hot-smoked salmon rice and asparagus salad 103

simple sushi rice 80

sushi squares with smoked salmon and pickled ginger 83

ricotta

baked ricotta cheesecake with blackberry coulis 273

risotto, celery, blue cheese and sage 168

rocket: bresaola sharing board with rocket, Parmesan and bean salad 64

rocky road, honeycomb 229

rolls, tear and share cheese and herb 255

rosemary, garlic roasted potatoes with 212

roulades: hazelnut meringue roulade with brandy cream 261

runner beans: forest bean salad with herb lemon dressing 200

S

sabzi vegetable curry 184

salads

bresaola sharing board with rocket, Parmesan and bean salad 64

broccoli and quinoa salad with feta and yoghurt dressing 204

Coronation coleslaw 195

forest bean salad with herb lemon dressing 200

Greek salad with asparagus 196

hot-smoked salmon rice and asparagus salad 103

lemon coleslaw 158–9

noodle nori salad 199

sunrise fruit salad 283

salmon

honey-glazed salmon and courgette skewers 72

hot-smoked salmon rice and asparagus salad 103

miso salmon with aromatic spinach 97

salmon, goat’s cheese and cucumber canapé 17

salmon en croute with spinach and dill 98–9

smoked salmon and burrata sharing platter 66

smoked salmon and watercress pâté 20–2

sushi squares with smoked salmon and pickled ginger 83

salsa

tomato salsa 74

tuna ceviche with pickled ginger and salsa 79

salted caramel

salted caramel brownies 225

salted caramel cake 233

samosas, curried squash and paneer filo 183

sandwiches, eggy bread avocado and ham 50

sauces

herb sauce 98–9

white wine gravy 151–2

sausages

chipchip cassoulet 147

jumbo sausage rolls 88

loin of stuffed pork with crackling and white wine gravy 151–2

match day hot dogs 54

scallops with garlic king oyster mushrooms and tarragon 110

seafood

moules marinière 107

prawn stir-fry with ginger, coconut and chilli 108

scallops with garlic king oyster mushrooms and tarragon 110

shakshuka 41

shallots: beef bourguignon pie 153–4

sharing 11, 60–91

beef kofta with tomato salsa 74

black bean chicken skewers 69

bresaola sharing board with rocket, Parmesan and bean salad 64

coriander roasted vegetables with basil olive dip 63

garlic parsley flatbread 85

halloumi and sweet potato fries with chilli dip 86

harissa halloumi and squash skewers 68

honey-glazed salmon and courgette skewers 72

hoso maki 81

jumbo lentil rolls 91

jumbo sausage rolls 88

minted lamb kofta with cucumber dip 73

simple sushi rice 80

smoked salmon and burrata sharing platter 66

spiced beef with chicory 76

sushi squares with smoked salmon and pickled ginger 83

tuna ceviche with pickled ginger and salsa 79

shepherd’s puff pastry pie 138

Shirl’s fruit cake 242

shortbread biscuits, posh white chocolate 252

simnel cake, Easter 248–9

skewers

black bean chicken skewers 69

harissa halloumi and squash skewers 68

honey-glazed salmon and courgette skewers 72

smashed avocado, asparagus and fried egg on sourdough 45

smoked haddock

smoked haddock and celeriac and potato mash fish pie 104

smoked haddock macaroni cheese 94

smoked salmon

hot-smoked salmon rice and asparagus salad 103

salmon, goat’s cheese and cucumber canapé 17

smoked salmon and burrata sharing platter 66

smoked salmon and watercress pâté 20–2

sushi squares with smoked salmon and pickled ginger 83

soups

autumn leek and mushroom 31

pea, potato and basil 28

roasted tomato and basil 34

winter parsnip and chestnut with caramelised chestnuts 32

sourdough, smashed avocado, asparagus and fried egg on 45

soured cream

baked ricotta cheesecake with blackberry coulis 273

Coronation coleslaw 195

spaghetti with peas and pesto 177

spiced apple strudel 274

spiced beef with chicory 76

spicy pork with sweet potato and black-eyed beans 148

spinach

chicken and spinach herb parcel 126–8

chicken, spinach and tomato lasagne 129–31

frittata with spinach, feta and tomatoes 42

miso salmon with aromatic spinach 97

prawn stir-fry with ginger, coconut and chilli 108

salmon en croute with spinach and dill 98–9

smoked haddock and celeriac and potato mash fish pie 104

toasted brioche with avocado, spinach and bacon 52

Tuscan chicken 133

sponges, trifle: tiramisu red fruit trifle 258

spring onions

black bean beef noodle stir-fry 157

cauliflower potato cakes with Parmesan sauce 191

duck breast with stir-fry vegetables and cashew sauce 134

hot-smoked salmon rice and asparagus salad 103

squash

curried squash and paneer filo samosas 183

gardener’s stuffed squash 180

harissa halloumi and squash skewers 68

star almond mince pies 245

stews

chipchip cassoulet 147

lamb and chickpea spiced stew 141

Sunday best minted lamb 145

sticky short beef ribs and lemon coleslaw 158–9

stir-fries

black bean beef noodle stir-fry 157

duck breast with stir-fry vegetables and cashew sauce 134

prawn stir-fry with ginger, coconut and chilli 108

strawberries: fruit kebabs with lemon dip 58

strudel, spiced apple 274

sugar snap peas: five veg pasta 178

sultanas

banana fruit bread 246

Easter simnel cake 248–9

Shirl’s fruit cake 242

summer soup – pea, potato and basil 28

Sunday best minted lamb 145

Sunday lunch plum crumble cake 281

sunrise fruit salad 283

sushi 80

hoso maki 81

sushi squares with smoked salmon and pickled ginger 83

sweet potatoes

halloumi and sweet potato fries with chilli dip 86

roasting tin spiced chicken 114

spicy pork with sweet potato and black-eyed beans 148

T

tarragon, scallops with garlic king oyster mushrooms and 110

tarts

glazed French peach tart 284–6

Provence tomato and garlic pistou tart 170–1

red pepper, cheese and chive canapé tarts 19

tear and share cheese and herb rolls 255

tenderstem broccoli and quinoa salad with feta and yoghurt dressing 204

Thai green curry 123

tiramisu red fruit trifle 258

tomatoes

avocado, olive and tomato blinis 24

chicken, spinach and tomato lasagne 129–31

chipchip cassoulet 147

frittata with spinach, feta and tomatoes 42

gardener’s stuffed squash 180

Greek salad with asparagus 196

honey-glazed salmon and courgette skewers 72

jumbo lentil rolls 91

lamb and chickpea spiced stew 141

Majorcan-style one pot vegetables 188

Provence tomato and garlic pistou tart 170–1

red pepper, cheese and chive canapé tarts 19

roasted tomato and basil soup 34

sabzi vegetable curry 184

salsa 79

shakshuka 41

smoked salmon and burrata sharing platter 66

spiced tomato relish 54

spicy pork with sweet potato and black-eyed beans 148

toasted brioche with avocado, spinach and bacon 52

tomato salsa 74

Tuscan chicken 133

traybakes

gin and lime drizzle traybake 234

lemon and passion fruit traybake 230

trifle, tiramisu red fruit 258

truffles: glorious chocolate truffle dessert 262–3

tuna ceviche with pickled ginger and salsa 79

Tuscan chicken 133

U

the ultimate chocolate brownies 220

V

vegetables

coriander roasted vegetables with basil olive dip 63

duck breast with stir-fry vegetables and cashew sauce 134

five veg pasta 178

Majorcan-style one pot vegetables 188

roasted Mediterranean veg with goat’s cheese 216

sabzi vegetable curry 184

vegetable pad Thai 167

see also individual vegetables

veggie mains 164–91

cauliflower potato cakes with Parmesan sauce 191

celery, blue cheese and sage risotto 168

curried squash and paneer filo samosas 183

five veg pasta 178

gardener’s stuffed squash 180

Majorcan-style one pot vegetables 188

porcini, wild mushroom and watercress gratin 174

Provence tomato and garlic pistou tart 170–1

sabzi vegetable curry 184

spaghetti with peas and pesto 177

vegetable pad Thai 167

W

wasabi: hoso maki 81

watercress

porcini, wild mushroom and watercress gratin 174

smoked salmon and watercress pâté 20–2

white chocolate

feathered white chocolate cheesecake 267

posh white chocolate shortbread biscuits 252

white chocolate and pistachio blondies 224

wild mushrooms: porcini, wild mushroom and watercress gratin 174

windfall pie 277

wine

beef bourguignon pie 153–4

celery, blue cheese and sage risotto 168

loin of stuffed pork with crackling and white wine gravy 151–2

moules marinière 107

roast chicken breast with creamy mushrooms and cabbage 117

scallops with garlic king oyster mushrooms and tarragon 110

shepherd’s puff pastry pie 138

Sunday best minted lamb 145

Tuscan chicken 133

two roast chickens with scalloped potatoes 118–19

winter parsnip and chestnut soup with caramelised chestnuts 32

wraps, chicken, avocado and mango lettuce 57

Y

yoghurt

broccoli and quinoa salad with feta and yoghurt dressing 204

cucumber dip 73

lemon dip 58

EBURY

UK | USA | Canada | Ireland | Australia
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Ebury is part of the Penguin Random House group of companies whose addresses can be found at global.penguinrandomhouse.com.

First published by BBC Books in 2022

Photography by Laura Edwards

Copyright © Mary Berry 2022

The moral right of the author has been asserted

Cover design by Hart Studio

Publishing Director: Lizzy Gray
Senior Editor: Charlotte Macdonald
Project Editor and Copyeditor: Jo Roberts-Miller
Food Stylist: Lisa Harrison
Prop Stylist: Tabitha Hawkins
Food Stylist Assistant: Jess McIntosh
Design: Hart Studio

Colour origination by Altaimage, London

ISBN: 978-1-473-53327-1

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