Mary Berry

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 …

Mary Berry’s quiche Lorraine is a shortcrust pastry case filled with bacon, onion, Cheddar, crème fraîche and double cream. It bakes at 190°C (170°C fan/Gas 5) for 25 minutes and comes in two sizes: a 20cm tin for 6 or a 28cm tin for 12. Berry co-wrote this with Lucy Young in Cook Up a …

Mary Berry’s iced lemon traybake from Mary Berry’s Ultimate Cake Book (2003) is an all-in-one soft margarine sponge with a smooth lemon glacé icing made from 225g icing sugar and about 3 tablespoons of fresh lemon juice, baked at 180°C/Gas 4 for 35–40 minutes in a 30 × 23cm tin and cut into 21 pieces. …

Mary Berry’s lemon drizzle cake from Mary Berry’s Baking Bible (2010) is a butter-based all-in-one traybake with a crunchy granulated sugar topping, baked at the notably low temperature of Fan 140°C/Gas 3 for 35–40 minutes and cut into 30 squares from a 30 × 23cm tin. Berry calls this “a top favourite” in the Baking …

Mary Berry’s Salmon and Crayfish Pie uses 500g of fresh salmon and 250g of cooked crayfish tails with onion, leeks, capers, dill and parsley in a white sauce, topped with King Edward mashed potato and grated Cheddar. It bakes at 220°C/200°C fan/Gas 7 for 35 minutes and serves 6. This recipe comes from Mary Berry …

Mary Berry’s Three Fish Pie with Leeks and White Wine combines 750g of salmon, smoked haddock and fresh haddock in a leek and white wine sauce, topped with mashed potato and grated Gruyère. It bakes at 200°C/180°C fan/Gas 6 for 35–40 minutes and serves 6. Total time is about an hour and 15 minutes. This …

Mary Berry’s Fish Pie with Crushed Potato Topping is made with 400g each of hake and salmon in a dill and lemon white sauce with leek, finished with roughly crushed new potatoes drizzled in olive oil. It bakes at 200°C/fan 180°C/Gas 6 for 30–40 minutes and serves 6. The total time is about an hour. …