Mary Berry

Mary Berry’s double salmon tian combines baked salmon with soft cheese and dill, pressed into metal rings and topped with smoked salmon. From her Complete Cookbook, it serves 6 at 232 calories, baked at 190°C (170°C fan) for 15 to 20 minutes. Berry keeps this deliberately simple in the Complete Cookbook (2024), with no gelatine …

Mary Berry’s three fish terrine layers smoked trout, smoked salmon and smoked mackerel pâtés inside a smoked salmon shell. From her Complete Cookbook, it serves 10 at 424 calories per serving and chills overnight with no cooking required. Berry’s headnote in the Complete Cookbook (2024) describes three kinds of smoked fish “blended with soft cheese, …

Mary Berry’s smoked haddock and egg mousse is a set starter made with undyed smoked haddock, boiled eggs, crème fraîche and sheet gelatine. From her Foolproof Cooking cookbook, it serves 8, bakes at 180°C (160°C fan) for 15 minutes, then chills for 3 hours. Berry calls these “intense-flavoured little mousses” in Foolproof Cooking (2016) and …

Mary Berry’s smoked haddock mousse is a chilled starter made with smoked haddock, soft cheese, mayonnaise and turmeric for colour. From her Complete Cookbook, it serves 6 at just 217 calories per portion, baked at 160°C (140°C fan) for 7 to 10 minutes. Berry keeps this recipe remarkably simple in the Complete Cookbook (2024), with …

Mary Berry’s smoked salmon mousse is a chilled starter made with smoked salmon trimmings, double cream, horseradish and lemon juice. From her Family Sunday Lunches cookbook, it serves 12, sets overnight in 7cm metal rings, and needs no baking or gelatine. Berry’s headnote in Family Sunday Lunches (2016) suggests shaping the mousse into quenelles if …

Mary Berry’s courgette frittata is a stovetop Italian omelette made with six eggs, thinly sliced courgettes and diced prosciutto. It cooks in olive oil for 10 minutes then finishes under the grill for 1-2 minutes, serves 4, and takes about 20 minutes. Berry includes this in Cooking with Mary Berry (2016) as a breakfast and …

Mary Berry’s frittata is an oven-baked Italian-style omelette made with eight eggs, cubed potatoes, goat’s cheese, thyme and Black Forest ham. It bakes in a 20cm springform tin at 200°C (180°C fan/Gas 6) for 12-15 minutes and serves 6. Berry introduces this in Cook Up a Feast (2010) as “a kind of Italian omelette, cooked …

Mary Berry’s roasted vegetable quiche is a large shortcrust tart filled with roasted onions, red peppers and courgettes in a Gruyère cream custard. It bakes in a 28cm tin at 180°C (160°C fan/Gas 4) for 25-35 minutes and serves 10-12 as a main dish. Berry’s headnote in Foolproof Cooking (2016) explains her approach: “roasting the …

Mary Berry’s leek and bacon quiche is a large shortcrust tart with softened leeks, crispy streaky bacon, Dijon mustard, Gruyère and a rich six-egg custard. It bakes in a 28cm tin at 190°C (170°C fan/Gas 5) for 30-35 minutes and serves 8-12. Berry’s headnote in Absolute Favourites (2015) calls this “a classic recipe but with …

Mary Berry’s crustless quiche is a pastry-free bake made with eight eggs, double cream, crispy bacon, spinach and Gruyère. It bakes in a 20cm cake tin at 180°C (160°C fan/Gas 4) for 30 minutes and serves 4 to 6. Berry calls this her “spinach frittata quiche” in Simple Comforts (2020). Her headnote explains: “we don’t …