Mary Berry

Mary Berry’s beef stroganoff is thin strips of steak seared with quartered shallots and halved mushrooms, finished with soured cream and parsley. It serves four, cooks on the hob in about 15 minutes, and goes straight to the table with rice. Her version in Cooking with Mary Berry (2016) is the simplest of her three …

Mary Berry’s pork stroganoff is sliced pork fillet fried with mushrooms and paprika in a crème fraîche sauce, served with basmati rice. It serves four to six and cooks entirely on the hob in about 20 minutes. Berry calls this “a classic recipe bound with a creamy sauce and flavoured with plenty of paprika” in …

Mary Berry’s paprika chicken is pan-browned chicken breasts baked in a crème fraîche sauce with two tablespoons of mild paprika. It serves six at 200°C/180°C fan/Gas 6 for 15–20 minutes, and the sauce needs just two minutes on the hob. Her recipe in Mary Berry at Home calls this “a quick and easy supper dish …

Mary Berry’s chicken stroganoff is sliced chicken breast pan-fried with mushrooms and paprika in a crème fraîche sauce, served with basmati rice. It serves four to six, cooks entirely on the hob, and takes about 25 minutes from cutting board to plate. Berry doesn’t publish a chicken stroganoff, but her Pork Stroganoff in Absolute Favourites …

Mary Berry’s cauliflower cheese bakes blanched cauliflower and broccoli florets under a two-cheese sauce made with Parmesan, Cheddar and Dijon mustard. It serves four, takes 20 minutes at 200°C, and the cheese sauce needs under five minutes on the hob. Her version in Cooking with Mary Berry (2016) blanches the two vegetables in stages so …

Mary Berry’s salmon terrine is a chilled no-cook starter lined with smoked salmon and filled with a cream cheese pâté flavoured with horseradish and dill. It serves eight from a 450g (1lb) loaf tin and takes about ten minutes of hands-on work before the fridge does the rest. Her recipe in Cooks the Perfect Step …

Mary Berry’s malted chocolate cake is a two-layer sponge made with malted chocolate drink powder and cocoa, sandwiched and topped with a malted chocolate buttercream icing, then finished with Maltesers. It bakes at 180°C (160°C fan) for 20 to 25 minutes in two 20cm sandwich tins and serves 8 to 10. Berry published this in …

Mary Berry’s bonfire chocolate traybake is a dense, fudgy chocolate sponge made with melted dark chocolate, ground almonds and butter, baked at 180°C (160°C fan) for 25 to 30 minutes in a 23×30cm tin. It makes 20 squares and needs nothing more than a dusting of icing sugar. Berry published this in Foolproof Cooking (2016) …

Mary Berry’s rich chocolate tray bake is a cocoa sponge topped with milk chocolate ganache and feathered with piped white chocolate, baked at 180°C (160°C fan) for 30 to 35 minutes in a 30×20cm tin. It cuts into 21 slices and Berry says it keeps for up to a week in a cake tin. Berry …

Mary Berry’s iced chocolate traybake is a cocoa sponge baked at 180°C (350°F/Gas 4) for 35 to 40 minutes in a 30×23cm tin, brushed with apricot jam, then topped with a poured chocolate icing. It cuts into 21 squares and is the closest thing to a classic school cake in Berry’s books. Berry published this …