Mary Berry

Mary Berry’s chicken pot pie is a whole chicken poached in stock with carrots, potatoes and peas, covered with shortcrust pastry. The filling sits in a lemon-spiked white sauce. It bakes at 190°C (170°C fan/Gas 5) for 30 minutes and serves 6. Berry’s headnote in the Complete Cookbook (2024) says “you can vary the vegetables …

Mary Berry’s chicken cobbler is a one-dish supper of chicken thighs, leeks and mushrooms in a stock sauce, topped with cheese scone rounds. It bakes at 200°C (180°C fan/Gas 6) for 25 to 30 minutes and serves 6. Berry has no chicken cobbler in her 28 books, but writes in Mary Berry Cooks (2014) that …

Mary Berry’s hot-smoked salmon and dill pâté blends hot-smoked and cold-smoked salmon with dill, capers, cream cheese and melted butter. From her Complete AGA Cookbook, it serves 6 with no baking, chills for about an hour, and can be made 2 days ahead. Berry explains in the AGA Cookbook (2015) that “hot-smoked salmon is cooked …

Mary Berry’s salmon and asparagus terrine layers smoked salmon pâté with whole asparagus spears inside a smoked salmon shell. From Mary Berry Cooks, it serves 8, bakes at 180°C (160°C fan) for 12 to 15 minutes, and chills for at least 6 hours. Berry’s headnote in Mary Berry Cooks (2014) calls this “a striking and …

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 …